BADUNG, DEWATA.NEWS – Bali Tourism Polytechnic (Poltekpar Bali) is strengthening its role in developing hospitality professionals by showcasing student research on menu performance and culinary heritage through an academic presentation event held in Nusa Dua on Thursday (April 30).
The activity, part of the Applied Project Model (APM) for final-year students of the Hotel Management Study Program (PPH), provided a platform for students to present their analysis and practical work to academic peers and industry experts.
The one-day event carried the theme “Optimizing Menu Performance through Menu Engineering & Culinary Heritage Approach,” focusing on how Indonesian culinary heritage can be evaluated and managed using business-oriented strategies.
“The seminar discussed the performance analysis of Indonesian culinary heritage menus using menu engineering methods, focusing on popularity and profitability,” said organizing committee chair Ni Kadek Sulasih.
Students applied the menu engineering framework by categorizing menu items into four groups star, plowhorse, puzzle, and dog to guide strategic decisions such as maintaining, improving, promoting, or reevaluating menu offerings.
The program also emphasized the importance of balancing commercial performance with the preservation of Indonesia’s culinary identity, ensuring that traditional dishes remain relevant within the modern hospitality industry.
The event took place at the Widyatula MICE Building at Poltekpar Bali and featured contributions from hotel industry representatives, as the research was conducted in collaboration with four partner hotels.
Research findings were presented by final-year students I Gusti Ngurah Widya Kusuma, Ni Kadek Ida Chandra Devi, I Made Wijayananda, and Ni Kadek Milanita Yudana.
The session was officially opened by Vice Director I for Academic Affairs, Dr. I Gusti Agung Gede Witarsana, representing the institution’s director. Around 60 invited guests attended the event, including faculty members and industry stakeholders.
The initiative reflects ongoing efforts by Bali’s tourism education sector to align academic training with industry needs while preserving local culinary heritage.