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This study aims to examine the optimization efforts made by the Apron Movement Control (AMC) unit in supervising and regulating the movement of people and vehicles in the airside area of ​​Komodo International Airport, Labuan Bajo. The AMC unit is responsible for managing the movement of aircraft, people, and vehicles, including plotting parking stands, arranging ground handling, administering flight data, licensing airside vehicles, supervising engine run-up, apron cleanliness, and handling fuel spills. Supervision is carried out based on SOP, but in emergency situations such as aircraft skidding or unloading on the taxiway, the AMC must be able to adapt quickly to relevant safety procedures. This study uses a qualitative method with direct observation techniques, interviews with three AMC personnel, as well as SOP documentation and incident reports. The results show that the implementation of supervision and control has been running according to PM-IK standards. The focus of supervision includes aircraft movement, engine idle, GSE vehicle speed, completeness of worker PPE, and passenger arrangements to the aircraft. However, the main obstacle is the limited personnel which causes a high workload and supervision is not optimal, so that violations by service users or workers still occur and have the potential to endanger flight safety.

Leadership in the context of education plays a crucial role in determining the direction and quality of decision-making in the school environment. This study aims to describe the concepts of educational leadership and authority, and analyse the dynamics of power in school decision-making. Using a literature review approach, this research identifies various factors that influence decision-making by school leaders, such as sources of authority and power dynamics. The results show that effective leadership in education depends not only on formal authority, but also on the ability to manage power wisely. The implications of this study provide recommendations for school leaders in improving the quality of leadership and decision-making and offer important insights for the development of better education policies in the future.

In the increasingly more business cafe competition in the era of today, every businessman or businessman in the field of beverages and food must be able to maintain the continuity of the business they run. In order to survive and be successful in the field of food and beverages, an entrepreneur must be able to consider from what makes consumers interested in stopping by the café. This study aims to determine the effect of the quality of service, price and atmosphere of café on purchasing decisions (case studies at Nabs Café in Mojokerto City). This study uses a quantitative method with a sample of 100 respondents with the help of data processing IBM SPSS 26. The results of this study indicate that partially the variable service quality has a positive and significant effect on purchasing decisions, partially the price variable has a positive and significant effect on purchasing decisions, partially the atmospheric café variable has a positive and significant effect on purchasing decisions, simultaneously the effect of service quality, price and atmosphere of the café has a positive and significant effect on purchasing decisions (case studies in NABS Café in Mojokerto City).

In Indonesia, more and more individuals are doing business activities. Business is an activity carried out by one individual. Micro, Small and Medium Enterprises (MSMEs) are businesses engaged in trade, which involve entrepreneurial activities. UMKM Kitchen Keyra is one of the businesses engaged in the field of food that is easy to develop, which is located on Jalan Kebonagung Village, Kec. Kab. Castle Mojokerto. The purpose of this study was to determine the effect of product quality on customer satisfaction, to determine the effect of service quality on customer satisfaction, to determine the effect of corporate image on customer satisfaction and to determine the effect of product quality, service quality and corporate image on customer satisfaction. This study uses quantitative methods, with a sample of 100 respondents with the help of IBM SPSS version 25. The results show that product quality variable (X1) partially and significantly influences consumer satisfaction (Y) with t count 7.801 > 1.98498 and a sig value of 0.000 <0.05, service quality (X2) has a partial and significant effect on customer satisfaction (Y) with t count 2.531 > 1.98498 and a sig value of 0.013 <0.05, and corporate image (X3) has a partial and significant effect on consumer satisfaction (Y) with t count 16.567 > 1.98498 and a sig value of 0.000 <0.05, while simultaneously product quality (X1), service quality (X2) and corporate image (X3) have a positive and significant effect on consumer satisfaction ( Y) Keyra Kitchen SMEs with f count 292.834 > 2.70 and a sig value of 0.000 <0.05