Field Training Activities for Second-Level Students – Hospitality Business Management Program

As part of supporting the practical dimension and linking academic study with labor market requirements, field training activities were conducted for second-level students in the Hospitality Business Management Program on Wednesday, February 25, 2026, at the Food & Beverage Department.

The training focused on Menu Planning and its importance for hotel establishments. It included discussions on common mistakes in menu preparation, the different types of menus with their advantages and disadvantages, as well as the factors influencing menu design and its relation to other hotel departments, highlighting its direct impact on operating costs and hotel profitability.

This initiative reflects the Faculty’s commitment to developing students’ professional skills and preparing them in line with the requirements of modern hotel operations, thereby enhancing their competitiveness in the labor market.