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SEMESTER LESSON PLAN (RPS)

CATERING SERVICE MANAGEMENT

Lecturer:
Dra. Hj. Tati Setiawati, M.Pd MM

CULINARY EDUCATION STUDY PROGRAM

FACULTY OF TECHNOLOGY AND VOCATIONAL EDUCATION
UNIVERSITAS PENDIDIKAN INDONESIA
2021

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Prepared By: Verified By: Approved By:

Dra. Hj. Tati Setiawati, M.Pd MM Dr. Ai Nurhayati, M.Si Dr. Yulia Rahmawati, MSi
EIN. 19630521 199101 2 001 EIN. 19671008 1999302 2 001 EIN. 196707201993032009
Supporting Lecturer TPK Prodi for Culinary Education Chairwoman of Culinary Education Study Program

SEMESTER LESSON PLAN

1. Course Identity
Study Program Name : Culinary Education
Name of Course : Catering Service Management
Code of Course : BG 413
Group of Course : Optional Culinary Subject
SKS weight : 3 SKS (Semester Credit Unit)
Level : S-1
Semester : Even
Prerequisite : Nutrition Science, Food Science, Basic Culinary, Kitchen Management, Indonesian Staple Food, Indonesian Side Dishes, Asian Food.
Status : Optional
Lecturer name and code : Dra. Hj. Tati Setiawati, M.Pd MM

2. Course Description
This is a optional course in the S-1 program including the Optional Culinary Subject (MKKPPS) group. This course includes discussion of: basic concepts of management, types
and nature of the catering service business, basic concepts of quality control and standardization, form of business entity, environmental impact and conducting video analysis
of the catering industry.
3. Outcomes of Referenced Study Program Learning (RSPL)
S Demonstrate scientific, educative, and religious attitudes and behaviors contributing to improving the quality of life in society, nation, and state, based on academic
norms and ethics
P3 Proficient in theoretical concepts of Culinary Education
KU Can apply logical, critical, systematic, and innovative thinking in the context of science and technology development or implementation that pays attention to and
applies humanities values corresponding their area of expertise.
KK Can apply Information and Communication Technology as well as Literacy in Planning, Implementation, and Evaluation of Culinary Learning Outcomes
2 Can conduct quantitative and qualitative research in the area of Culinary Education

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KK
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4. Course Learning Outcomes (CLO)
M1 Can understand management principles in catering activities
M2 Can understand the theory, principles of food administration for institutions in food processing
M3 Can apply management principles in catering activities
M4 Can apply food management for institutions in food processing
M5 Can develop the creativity of research results into innovative works including production management, human resources and marketing management

5. Description of Learning Plan

Meeti Modules
Sub-CLO/Learning Approach/Method of Assignment and
ng Study Modules/Teaching Time References
Indicators Learning Evaluation
Day Modules
1 Sub-CLO: Lecture plan, review 150’ Assignment to Widyasstuti, N and Pramono,
Students understand of the scope of Method: find 10 A. (2014) Catering
the concept of Catering Lectures, Q&A, and definitions of Management. Yogyakarta :
Management: doing assignments Graha Ilmu
catering service management
1. Definition of MJB Ari Fidiati WS, Catering
management from 10 expert
2. MJB's goal Management, 1988,
Indicators: opinions
3. MJB P&K Dikti Jakarta.
1. Students can
Characteristics
explain the
definition of 4. MJB development
Catering history
Management
2. Students can
explain the
purpose of MJB

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3. Students can
express the
characteristics of
MJB
4. Students can
explain the history
of the development
of MJB
2 Sub-CLO: Continuation of the Method: 150’ Widyasstuti, N and Pramono,
Giving the assignment
Students apply concept of Catering Lectures, Q&A, and A. (2014) Catering Service
of finding 5 recipes
management aspects Management doing assignments Management. Yogyakarta :
from various
in a catering business 1. Basic principles of Graha Ilmu
reference books
Indicators: food service Ari Fidiati WS, Catering
1. Students can 2. Aspects of Management, 1988, P&K Dikti
explain the management in Jakarta.
basic food service
principles of 3. POAC in MJB
food
management
2. Students can
describe and
apply
management
aspects in
food
administratio
n

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3. Students can
express and
apply POAC
in MJB
1. Students can
apply
management
aspects in a
catering
business
3 Sub-CLO: Organizations in 150’ Giving the assignment Eshbach Charles E, Food
Create a simple Catering Method: of finding 2 forms of Service Management, Boston,
organizational Management: Q&A, and doing catering service Cahners Books.
structure in the assignments M organization structure Ari Fidiati WS, Catering
catering business U Management, 1988, P&K Dikti
Indicators: B Jakarta.
1. Students can 1. Simple
explain the types of organizational
MJB organizations structure
2. Students can 2. A complete
describe the organizational
principles of structure
leadership 3. Organizational
3. Students can structure in
express the practicum
relationship of the
three aspects in
MUB

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4. Students can apply

a simple
organizational
structure
1. Students can create
a complete
organizational
structure
2. Students can re-
explain the
organizational
structure in the
practicum made
4 Sub-CLO: 1. MJB 150’ Standard recipe trial Widyasstuti, N and Pramono,
Students can analyze implementation Method: results A. (2014) Catering
the types of MJB types Q&A, and doing Management. Yogyakarta :
implementation 2. the assignments Graha Ilmu
Indicators: characteristics of
1. Students can the MJB Ari Fidiati WS, Catering
apply the implementation Management, 1988, P&K Dikti
characteristics of 3. Types of Jakarta.
the MJB products in MJB
implementation 4. Types of MJB
2. Students can activities
express the types practiced
of MJB products
3. Students can
determine the

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type of catering
business that will
be practiced
5 Sub-CLO: Management of 150’ Standard recipe trial Agnes Wara, et al, Hand Out
Make a MJB practice Catering Services: Method: results PengelolaanJasa Boga, 1991.
plan according to 1. Definition of a Q&A, and doing
Widyasstuti, N and Pramono,
group division standard recipe assignments A. (2014) Catering
Indicators: 2. Quality control Management. Yogyakarta :
1. Students can management Graha Ilmu
explain the concept and product
definition of a standardization Ari Fidiati WS, Catering
standard recipe 3. Selling price Management, 1988, P&K Dikti
2. Students can calculation Jakarta.
apply quality 4. Worksheet creation
control and 5. The division of
product group assignments
standardization in according to the
the catering type of
business management that
3. Students can will be practiced.
calculate the
selling price
4. Students can
apply worksheet
making
5. Students can
determine the

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type of catering
business
6 Sub-CLO: Management of dishes 150’ Standard recipe trial Agnes Wara, et al, Hand Out
Students can display in Catering Method: results Pengelolaan Jasa Boga, 1991.
the management of Management: Q&A, and doing Widyasstuti, N and Pramono,
dishes in catering 1. Menu planning assignments
A. (2014) Catering
service management 2. Standard menu Management. Yogyakarta :
Indicators: ● Definition of Graha Ilmu
1. Students can standard menu
arrange menu ● The advantage Ari Fidiati WS, Catering
planning of standard Management, 1988, P&K Dikti
2. Students can menu Jakarta.
describe the 3. How to compose a
standard Menu standard menu
● Definition of
standard menu
● The advantage
of standard menu
3. Students can
arrange standard
menu
7 Sub-CLO: Forms of Business Method: 150’ Standard recipe trial Widyasstuti, N and Pramono,
Analyze various forms Entity include: Q&A, and doing results A. (2014) Catering
of business entities in 1. CV assignments Management. Yogyakarta :
the catering service 2. PT Graha Ilmu
sector 3. Firma
Indicators:

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1. Students can Ari Fidiati WS, Catering

explain the Management, 1988, P&K Dikti
definition of the Jakarta.
forms of business
entities including
CV, PT, and
Firm
2. Data students
exemplify the
forms of business
entities including
CV, PT, and
Firm
1. Analyze various
forms of business
entities in the
catering service
sector
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9 Sub-CLO: Environmental Method: 150’ Standard recipe trial Widyasstuti, N and Pramono,
Analyze the impact of Impacts include: Q&A, and doing results A. (2014) Catering Service
a catering service _ Kitchen planning assignments Management. Yogyakarta :
business on the principles Graha Ilmu
environment _room temperature
Indicators: lighting Ari Fidiati WS, Catering
1. Students can _Kitchen utensil Management, 1988, P&K
describe the materials and serving Dikti Jakarta.
utensils

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principles of kitchen -Kitchen workflow

planning principles
2. Students can
describe the
appropriate room
temperature lighting
3. Students can adjust
the material for
kitchen utensils and
serving utensils to
minimize the impact
of running a catering
business on the
environment
4. Students can
analyze the principle
of workflow in the
kitchen
1.
10 Sub-CLO: Production Method: 150’ Standard recipe trial Widyasstuti, N and Pramono,
Students can plan Management includes: Q&A, and doing results A. (2014) Catering
production − Grocery purchase assignments Management. Yogyakarta :
management in a management Graha Ilmu
catering business
− Grocery receiving
Ari Fidiati WS, Catering
Indicators: and storage Management, 1988, P&K Dikti
1. Students can management Jakarta.
explain the

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management − Principles of food

of purchasing and beverage
groceries processing
2. Students can
apply the − Processing
management equipment for
of receiving catering services
and storing − Distribution and
groceries
service
3. Students can
analyze the management
principles of
food and
beverage
processing
4. Students can
choose
processing
equipment for
catering
services
5. Students can
design
distribution
and service
management

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11 Sub-CLO: Production 150’ The results of the Widyasstuti, N and Pramono,

Organizing production Management includes: Method: analysis (discussion) A. (2014) Catering
management in the − How to shop and Q&A, and doing of videos from Management. Yogyakarta :
catering business choose ingredients assignments youtube Graha Ilmu
− Decide when to
Indicators: Ari Fidiati WS, Catering
1. Students can shop Management, 1988, P&K Dikti
apply how to Jakarta.
shop and
choose
materials
2. Students can
determine the
time to shop
12 Sub-CLO: Marketing and service Method: 150’ Results (discussion) Widyasstuti, N and Pramono,
Make food service management: Q&A, and doing videos from youtube A. (2014) Catering
plans and market them 1. Order snacks assignments Management. Yogyakarta :
Indicators: 2. Heavy food Graha Ilmu
1. Students can make 3. Order food in the
snack orders form of coupons Ari Fidiati WS, Catering
2. Students can make 4. Order food in the Management, 1988, P&K
heavy food form of a canteen Dikti Jakarta.
3. Students can 5.Manage snacks
receive food orders 6. Manage heavy
in the form of meals.
coupons 7.Kantin
4. Students can
receive food orders

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in the form of a
canteen
5. Students can
Manage snacks
6. Students can
manage heavy
meals
7. Students can
manage and open
the Canteen
13 Sub-CLO: Financial 150’ Present the results of Widyasstuti, N and Pramono,
Analyze Financial management: Method: video analysis A. (2014) Catering
Management 1. Definition of capital Q&A, and doing Management. Yogyakarta :
2. How to calculate the assignments Graha Ilmu
selling price, and
Indicators: planning the 1. Ari Fidiati WS,
1. Students can amount of profit. Catering Management, 1988,
explain the 3.Pricing P&K Dikti Jakarta.
definition of 4. Employee wages
capital 5. Unexpected costs
2. Students can 6.Cost control
explain how to
calculate the
selling price, and
plan the amount of
profit or profit.
3. Students can
calculate Pricing

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4. Students can
calculate
employee wages
5. Students can
analyze
unexpected costs
6. Students can
analyze cost
control
14 Sub-CLO: Applying HR management 150’ Present the results of Widyasstuti, N and Pramono,
how to manage human includes: Method: video analysis A. (2014) Catering
resources and _ Kitchen personnel Q&A, and doing Management. Yogyakarta :
workforce _Personalization of assignments Graha Ilmu
the presentation
Indicators: section 1.Ari Fidiati WS, Catering
1. Students can _Personnel service Management, 1988, P&K
distinguish HR department Dikti Jakarta.
management in
the kitchen
personnel
section, the
serving section
and the service
section
2. Students can
classify HR
management in
the kitchen

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personnel
section, the
serving section
and the service
section
15 Sub-CLO: Analyze A Visit to the Catering 150’ Present the results of Widyasstuti, N and Pramono,
the real condition of Industry Method: video analysis A. (2014) Catering
the catering service _Catering Q&A, and doing Management. Yogyakarta :
business _Restaurant assignments Graha Ilmu
_Restaurant
Indikator: 1.Ari Fidiati WS, Catering
1. Students can state Management, 1988, P&K
the conditions of the Dikti Jakarta.
catering business
2. Students can
analyze the
condition of the
catering business

Widyasstuti, N and Pramono, A.

(2014) Catering Management.
Yogyakarta : Graha Ilmu

4. Ari Fidiati WS, Catering

Management, 1988, P&K Dikti
Jakarta.
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6. Main References
1. Setiawan, Heri. (2020). Creative Industrial Management Sidoarjo: PT Berkat Mukmin Mandiri;
2. Widyasstuti, N and Pramono, A. (2014) Catering Management Yogyakarta: Graha Ilmu;
3. Fadiati, Ari. (2011). Managing a Successful Catering Business. Jakarta: P&K Dikti ;
4. Tati Setiawati, et al, (2020). Hand Out Manajemen Bisnis Patiseri.

References:

1. Rinawati, Wika, and Prihastuti. (2020). Food and Beverage Service Management. Yogyakarta: UNY Press
2. Indani and Laili. (2018). Management of Catering Business Edition III. Aceh: Syiah Kuala University Press
3. Hastuti, Puji, et al (2020). Entrepreneurship and SMEs. Yayasan Kita Menulis
4. Batjo, Nurdin and Mahadin. (2018). Human Resource Management. Makassar: Aksara Timur

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