Catering for distinguished events became a transformative learning platform for the students of the School of Hospitality and Tourism Management. The English Language Learning and Teaching Association (PELLTA) and the School of Housing, Building and Planning from Universiti Sains Malaysia (USM) placed their trust in our team, allowing students to step into a real-world catering environment.
These were not ordinary functions — they were living classrooms. Students moved beyond the practice kitchen to take charge of every stage of event catering: menu planning, cost calculation, food preparation, presentation, and service. Under the guidance of expert lecturers, they navigated tight deadlines, high expectations, and the demands of professional standards. The experience pushed them to solve problems under pressure while maintaining excellence.
More than a test of technical skills, this journey built confidence, teamwork, and adaptability — qualities essential for leadership in the hospitality industry. It was an invaluable opportunity to experience the true rhythm of the profession before graduation.
Connecting to the UN SDGs
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SDG 2: Zero Hunger – Highlighting the food service industry’s role in nourishment and community well-being.
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SDG 8: Decent Work & Economic Growth – Strengthening employability and entrepreneurship through real-world training.
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SDG 12: Responsible Consumption & Production – Encouraging sustainable sourcing, mindful menu planning, and reducing food waste.
We extend our sincere gratitude to PELLTA and USM for this collaboration, which provided the vital industry connection needed to shape future-ready professionals.
This success reaffirms the School of Hospitality and Tourism’s role in producing graduates who are not only industry-skilled but also globally conscious citizens.