Menjadi program studi terapan di bidang bisnis jasa makanan yang islami, unggul dan berkualitas global

1. To organize education and develop competent human resources in the field of food services that uphold Islamic Shari’ah and are of global quality
2. To implement the development and application of innovations in the field of food service business that meets the halal and health aspects and national quality standards through the actualization of Tri Dharma (Three Pillars of Higher Education)
3. To carry out applied research and community service in the field of food service business
4. To increase synergistic cooperation between academicians, the community, government, and the industrial sector in the field of food services both locally, nationally and internationally
5. To promote food service business by paying attention to halal and health aspects

1. To produce Islamic graduates who have superior competence in the field of food service business and are of global quality
2. To realize the improvement in the quality of human resources that are Islamic, have superior competence and are of global quality
3. To implement the role of academicians in the development and application of innovations in the field of food service business that meets the halal and health aspects
4. To enhance research and community service results that are relevant to the needs of local, national and international communities in the food service business
5. To realize research results that can be disseminated and useful for the development of science and practice in the food service business
6. To improve and strengthen strategic cooperation between academicians, the community, government, and the industrial sector in the field of food service both nationally and internationally
7. To realize a food service business that pays attention to halal and health aspects

1. Food service business managers
2. Entrepreneurs in the field of food service business
3. Consultants for food costing in the field of food service business
4. Assistant chefs at hotel, catering service, restaurant
5. Head of a kitchen and business entity in the food service business
6. Catering suppliers
7. Food service business motivators
8. Food photographers
9. Food journalists

Main Competences

1. Able to design strategies, policies, and business models, organizational structure, HR and business finance in carrying out food service business management
2. Able to design a variety of daily dishes, buffets, produce food, and apply food processing technology by considering health and halal aspects
3. Able to manage food service businesses (production, marketing, human resources, finance, and business strategies) in various food service businesses
4. Able to analyze and solve problems in the food service business, both in terms of production, management and marketing
5. Able to apply the concept of food quality, halal status and presentation

Supporting Competences

1. Having a personality and integrity towards national interests, academic skills, and good moral, honest, innovative and independent
2. Able to internalize Islamic and Muhammadiyah values in managing the food service business
3. Able to develop themselves and to think logically and analytically in solving problems faced at work
4. Able to work in team and adjust quickly in the work environment
5. Able to apply the principles of entrepreneurship in the management of the food service business

1. Dr Wardiyanta, M.Hum
2. Retnosyari Septiyani, S.T.P, M.Sc
3. Retty Ikawati ,S.T.P, M.Sc
4. Yunda Maymanah Rahmadewi, S.T.P, M.Sc
5. Palupi Melati Pangastuti, S.T.P, M.Sc
6. Cita Eri Ayuningtyas, S.Gz,.M.P.H
7. Nurul Putrie Utami, S.Gz,.M.P.H
8. Marsudi Endang Sri Rejeki, SE, MM

1. Representative Classroom
2. Cooking Laboratory I
3. Cooking Laboratory II
4. Baking Laboratory
5. Preservation and Packaging Laboratory
6. Business Incubator Laboratory
7. Multimedia Laboratory
8. Teaching Factory of “Katering dan Kafe BISMA UAD”