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<\/p>\nStudents from the Hotel Management and Business Hotel Management programs at BINUS University participated in a \u201cTable Manner\u201d visit to Le M\u00e9ridien Jakarta in Friday 13th February 2026. This annual program is designed to provide students with firsthand experience of professional dining etiquette within a luxury hospitality setting, allowing them to better understand the standards of service expected in the industry.<\/p>\n
During the session, students were guided through the fundamentals of proper table manners, including seating etiquette, the correct use of cutlery, dining sequence, and effective communication during formal meals. To enrich the experience, all students enjoyed a curated three-course set menu, beginning with Mushroom Cream Soup with garlic croutons, followed by a main course of grilled beef sirloin herbs-crusted with mushroom truffle sauce served alongside roasted vegetables and potato wedges, and concluded with a flourless chocolate cake layered with chocolate mousse and vanilla chantilly cream. This dining experience allowed students to directly apply etiquette practices in a real fine dining context.<\/p>\n
In addition to the dining session, students were given the opportunity to explore the hotel through a guided tour, gaining insights into various departments and operations within the property. This combination of experiential dining and behind-the-scenes exposure provided a comprehensive understanding of hospitality service standards. As a yearly initiative, the Table Manner program continues to bridge academic learning with industry practice, equipping BINUS students with essential skills and professional confidence for their future careers in the global hospitality industry.<\/p>\n
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Students from the Hotel Management and Business Hotel Management programs at BINUS University participated in a \u201cTable Manner\u201d visit to Le M\u00e9ridien Jakarta in Friday 13th February 2026. This annual program is designed to provide students with firsthand experience of professional dining etiquette within a luxury hospitality setting, allowing them to better understand the standards […]<\/p>\n","protected":false},"author":21,"featured_media":686,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,7,8],"tags":[],"class_list":["post-682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic-activities","category-articles","category-news"],"_links":{"self":[{"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/posts\/682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/comments?post=682"}],"version-history":[{"count":1,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/posts\/682\/revisions"}],"predecessor-version":[{"id":687,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/posts\/682\/revisions\/687"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/media\/686"}],"wp:attachment":[{"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/media?parent=682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/categories?post=682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/binus.ac.id\/bekasi\/businesshotelmanagement\/wp-json\/wp\/v2\/tags?post=682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}