UPNVJ Public Relations – Veteran National Development University Jakarta (UPNVJ) is preparing a new concept for campus canteen management through the joint construction of a canteen by the Faculty of Economics and Business (FEB) and the Faculty of Social and Political Sciences (FISIP). Targeted for completion by November 30, 2026, the canteen, with a capacity of approximately 200 seats, is designed not only as a place to eat but also as a model for fostering an orderly, healthy, clean, and ethical dining culture.
The concept aims to provide a different experience from the typical campus cafeteria. Through the Kantin Berbudi Pekerti (Café with Character), UPNVJ aims to make the dining room part of the character education process for its academic community in their daily lives.
The canteen will not only focus on providing food, but also on forming habits that reflect concern for cleanliness, health, order, and shared comfort.
Several aspects are being prepared as the foundation for canteen management. In terms of service, vendors are expected to provide polite, friendly, and responsive service to customers. For food, each product is directed to have clearer information regarding nutritional content, hygienic processing, and estimated serving times, so that customers can be assured of service.
Maintaining a culture of cleanliness is also a key priority. Visitors will be encouraged to return their own plates and cutlery to the designated areas, clean tables after use, and tidy up chairs before leaving the canteen area.
It is hoped that this simple habit will build a sense of responsibility and concern for the public spaces that are used together.
*Canteen as a Literacy Space*
Another distinguishing feature of the FEB-FISIP canteen is the inclusion of literacy elements within the dining area. Various educational resources will be placed at various points, such as proper handwashing procedures, information on germs on hands, information on calories and physical activity, and messages about healthy eating and good eating habits.
Supporting facilities will also be adapted to the system, including a place to return dirty cutlery and separate trash bins for leftover food, bottles, and other types of waste.
To ensure the concept doesn't stop at providing facilities, UPNVJ is also developing a management and education system. Vendors will receive training before the canteen begins operating, while regulations will be communicated through information boards using a persuasive and easy-to-understand approach.
In the first month of operation, a team from the faculty and the UPNVJ Business Management Agency (BPU) plan to conduct direct education for visitors and vendors. This mentoring will ensure the designed culture can be consistently implemented and become a habit.
*Can Become an Entrepreneurship Laboratory*
More than just a student support facility, the FEB-FISIP canteen also has the potential to be developed as an entrepreneurial laboratory. Its governance, business model, service, and operational activities can become learning spaces that can be explored and developed academically.
Thus, students can see firsthand how a business unit is managed, starting from service quality, product management, consumer behavior, cleanliness, to operational sustainability.
UPNVJ will encourage coordination between BPU, FEB, FISIP, and other related parties to prepare the operational system before the canteen is officially used.
This concept also represents UPNVJ's effort to provide campus facilities that are not only physically comfortable but also educational. The canteen is planned to carry the brand name *Kantin BUKTI*, representing the concept of a canteen with good character.
Through this model canteen, simple activities such as eating together are expected to become part of the character education of the academic community, starting from appreciating service, choosing food more consciously, maintaining cleanliness, to being responsible for shared facilities.