Learning hospitality is not a matter of understanding theory in the classroom alone. Students also need to see at first hand how service standards are applied, how professionalism is built, and how etiquette and communication become an essential part of creating an experience for guests.
To strengthen that understanding, third-semester students of the Diploma in Hospitality (D3 Perhotelan) programme at Sekolah Tinggi Pariwisata (STP) Bogor took part in an Industrial Visit and Table Manner session at Swiss-Belhotel Bogor on 8 October 2026.
In the hospitality industry, technical skills need to go hand in hand with professional attitude. How to communicate, how to conduct oneself in front of guests, how to use cutlery, and how to follow the sequence of service are all part of the standards an aspiring hospitality professional needs to master.
Through the Table Manner session, students had the opportunity to learn formal dining etiquette, table setting, the correct use of cutlery, and the order of courses in a formal meal. The experience helps students understand that every detail of service plays a part in shaping a guest's impression and comfort.
By experiencing a formal dining situation directly, students can build confidence while also learning how to carry themselves professionally in front of guests, colleagues, and business partners.
Alongside the Table Manner session, the industrial visit gave students the chance to become familiar with a hospitality industry environment beyond the campus.
The experience complements their coursework on management and marketing principles. Students not only study the concepts of organisational management, operational coordination, leadership, and the marketing of hospitality products and services, but also gain real context for how those concepts are applied in the industry.
Together, the industrial visit and the Table Manner session offer a more complete perspective on the hospitality profession. Good service does not rest on the ability to carry out tasks alone; it also calls for an understanding of operating standards, a professional attitude, and a sense of how to create value for guests.
The activity is in keeping with the STP Bogor approach to learning, which connects academic material with practical experience. Through activities outside the classroom, students have the opportunity to broaden their perspective, observe industry standards, and understand the professional expectations they will face when they enter the world of work.
Readiness to work in the hospitality industry is ultimately built through a range of complementary learning experiences, from theory and practice on campus through to direct exposure to the industry environment.
STP Bogor continues to encourage its students to learn beyond theory, so that they graduate with the skills, professional attitude, and industry understanding that the world of work requires.
For prospective students interested in building a career in hospitality and tourism, learning experiences of this kind are worth taking into account when choosing a campus.
