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This study aims to measure the understanding of STIEPAR Yapari students regarding the training material on the importance of cleanliness in the cooking process. This training is given as part of strengthening student competencies in the field of tourism and hospitality, especially in the aspect of food sanitation. The method used was a quantitative survey with the distribution of questionnaires to the training participants. The results of the study showed that most students have a good level of understanding of hygiene materials, including the importance of washing hands, maintaining cooking utensils, and managing foodstuffs hygienically. These findings confirm that the training is effective in raising awareness of the importance of cleanliness as part of operational standards in the culinary and hospitality industry. This understanding also supports the creation of safe and quality food services. It is hoped that similar training can be carried out on an ongoing basis to strengthen student professionalism.

This community service activity aims to improve basic accounting literacy for Micro, Small, and Medium Enterprises (MSMEs) through financial recording training and simple financial report making. Many MSME actors do not have a neat bookkeeping system, making it difficult to find out net income and access financing from financial institutions. Therefore, the introduction of simple accounting is a strategic step to encourage more professional and sustainable business management. This activity was carried out by a team of lecturers accompanied by students, with a participatory approach and based on direct practice. The training material includes basic understanding of accounting, recording daily transactions, preparing income statements, and simulating the use of financial statements for working capital submissions. Through this method, it is hoped that there will be an effective and applicable transfer of knowledge from academics to the public. The results of the activity showed that participants were able to understand the importance of financial recording and began to implement a simple bookkeeping system in their business operations. In addition, participants also showed increased confidence in compiling financial statements that can be used as supporting documents in applying for financing to cooperatives, banks, or other financial institutions. This activity not only provides practical benefits for MSME actors, but also strengthens the role of universities in community economic empowerment. In the future, similar activities can be developed with the integration of digital technology to support more efficient and accurate financial recording.

Micro, Small, and Medium Enterprises (MSMEs) are the backbone of the Indonesian economy which have a strategic role in national economic development. In the context of the traditional culinary industry, pempek as one of Palembang's typical foods has great economic potential. This traditional food has become a superior commodity that is not only popular in its area of ​​origin, but has also spread to various regions in Indonesia. In this Real Work Lecture (KKN), the activity began with field observation methods, in-depth interviews, and FGD (Focus Group Discussion) aimed at discussing the concept of developing promotional media and business identity together with business owners in order to identify the main problems faced, especially in terms of promotional media and business identity. The main problem faced is the limitations in marketing and branding aspects, especially in terms of effective promotional media such as banners, TikTok content, business cards and strong business identities such as business plaques and websites. Through the right approach, it aims to increase business visibility, expand market reach, and ultimately increase sales turnover. The mentoring program has succeeded in increasing the managerial capabilities of MSME owners in managing modern marketing aspects. Training in the use of digital platforms such as Instagram, Tiktok and WhatsApp Business has equipped business actors with practical skills in creating attractive visual content and strategic publication scheduling. changing the business approach from being conventional to being more professional and systematic.

This community service activity aims to improve culinary skills and micro-business management for the people of Sanrobone Village, Takalar Regency as an effort to increase family income and economic independence. The method of implementing the activity includes identifying needs, local ingredient-based culinary training, food sanitation workshops, micro-business management training, digital marketing, business plan preparation, and evaluation of results. The results of the activity showed a significant increase in processed food production skills, understanding of the importance of sanitation and food safety, and the ability to manage small-scale businesses. Participants were also able to utilize social media for product promotion and began designing home businesses independently or in groups. The formation of two joint business groups (KUB) is an indication that this training has fostered entrepreneurial initiatives among the village community. This activity is expected to contribute to strengthening the local economy in a sustainable manner and can be replicated in other villages with similar characteristics.

This study examine the impact of product quality and service quality on consumer loyalty toward Bakso Adi, a local culinary business in Lampung, Indonesia. In recent years, consumers have become increasingly discerning, making product satisfaction and service experience crucial elements in shaping their loyalty. The research aims to examine how these two variables affect customer loyalty behavior, including repeat purchases, positive recommendations, and resistance to switching brands. The study employs a quantitative approach using a multiple linear regression model, with data collected through a questionnaire to 100 respondents (purposive sampling). The findings is both product quality and service quality significantly positively impact consumer loyalty. Product quality influences loyalty by meeting consumer expectations in taste and consistency, while service quality contributes through positive emotional experiences during customer interactions. These findings highlight the dual importance of maintaining high standards in both product and service aspects to retain customer trust and engagement. In conclusion, businesses like Bakso Adi must prioritize continuous improvement in product quality and service delivery to foster long-term customer loyalty. This study contributes to the understanding of loyalty formation in local food businesses and offers practical insights for customer retention strategies.

Dessert as a dessert, which is part of culinary in various cultures. Dessert is not only a dessert, but also reflects creativity and innovation in the culinary field. This study aims to analyze the comparative level of adding vannamei shrimp (Litopeaneus Vanname) to the cold dessert formulation on sensory properties (color, aroma, texture, and taste) and chemical composition (protein content and fat content). The study was conducted experimentally using a Completely Randomized Design (CRD) with three treatments of adding vannamei shrimp, namely 10% (A1), 20% (A2), and 30% (A3). The results of the organoleptic test showed that treatment A1 (10% shrimp addition) gave the best value on all sensory parameters, with an aroma value of 4.3 (like), taste 4.7 (like), texture 4.2 (like), and color 4.2 (like). Chemical analysis showed that treatment A1 produced a protein content of 4.21% and a fat content of 8.46%. The addition of vannamei shrimp to the cold dessert formulation is an attractive taste innovation for consumers. This study concludes that the addition of vannamei shrimp to cold dessert formulations can be an attractive alternative to improve the quality and nutritional value of products, as well as meet the growing needs of consumers.

The development of information technology has driven culinary business operators to adapt through digital transformation. This study aims to describe the implementation of digital transformation in the operational processes of online-based culinary businesses in Medan City. Using a descriptive qualitative approach, data were obtained through in-depth interviews and direct observations of five online culinary business owners. The results indicate that these businesses utilize various digital platforms such as GoFood, GrabFood, ShopeeFood, WhatsApp Business, and social media for daily operations, promotions, and customer services. Digital transformation has proven to improve operational efficiency and expand market reach, although it still faces challenges such as limited digital literacy and software costs. This study recommends the need for digital literacy training, strengthening of internet infrastructure, the development of local digital platforms, and further research on the impact of digital transformation on the performance of online culinary businesses.

This study aims to analyze the planning and management of human resources (HR) in the culinary business of Ayam Penyet, with a case study at Ayam Penyet Buk Nur. The research employs a qualitative method with a case study approach, collecting data through in-depth interviews, observation, and documentation. The findings indicate that thorough HR planning is crucial to ensure the availability of workforce that matches operational needs. Recruitment at Ayam Penyet Buk Nur is still informal, necessitating a competency-based selection system to acquire qualified employees. HR development through technical and work ethics training has proven to improve performance and service quality. A fair and transparent compensation system contributes to employee loyalty and retention. The internalization of Islamic business ethics strengthens a professional and harmonious work culture. Effective and adaptive HR management is key to the success and competitiveness of the Ayam Penyet business amid intense culinary market competition. The study recommends enhancing recruitment systems, continuous training, and the application of fairness and ethics principles in HR management to support business sustainability.

Currently the growth of culinary is increasingly competitive, Every small medium enterprise must pay attention to the strategies to retain consumers. Promotion and product quality can influence the consumer's purchasing decisions. The objective of this research was to analyze the effect of promotion and product quality on purchasing decisions of Sokressh Malang chips. This research was a quantitative research with variables of promotion and product quality as independent variables while purchasing decisions as the dependent variable. The data collection was conducted by distributing questionnaires from 100 respondents who were instagram followers of Sokressh Malang chips. The respondents were selected through the purposive sampling method. The methods of data analysis used multiple regression analysis and hypothesis testing. The conclusion of this study is that promotion and product quality partially and simultaneously have a positive and significant effect on purchasing decisions for Sokressh Malang chips. It is expected that Sokressh Malang chips can make more attractive promotion, and innovattions on products by improving the product quality, in order that the consumers will be interested to buy Sokressh Malang chips.

This study examines Kare Kare as a culinary heritage typical of Nagari Sulit Air, Solok Regency, West Sumatra. Using a qualitative approach with participatory observation techniques, interviews, and documentation, the study aims to document the history, manufacturing process, cultural values, and socio-economic role of Kare Kare. The results of the study indicate that Kare Kare has deep historical roots, passed down from generation to generation within the family. The manufacturing process reflects the local wisdom of the Minangkabau people, emphasizing the balance of ingredients and patience. Socio-economically, Kare Kare is a source of sustainable income and a marker of the collective identity of Nagari Sulit Air, especially for migrants. The main challenges in preserving Kare Kare are the lack of interest from the younger generation and changes in community consumption patterns. Conservation strategies include documentation of knowledge, production and marketing innovation, integration into local education, and development of culinary tourism through multi-party collaboration.

This study aims to investigate the role of SWOT analysis in the strategic decision-making process at Warcaf, Warcaf is a business operating in the culinary sector. In the context of increasingly tight business competition today, it is very important for a company to have a good strategy in order to remain competitive in the market. SWOT analysis, including the recognition of strengths, weaknesses, opportunities, and threats, serves as a fairly efficient instrument in designing strategies that are in accordance with the company's internal and external situations. The method applied in this study is a qualitative approach, where information is obtained through in-depth interviews with Warcaf management. This study shows that SWOT analysis not only plays a role in the strategic decision-making process, but also as a basis for long-term planning. It is expected that this study can provide contributions such as information and strategies in the culinary industry.

This study aims to determine the influence of price perception, product quality, and electronic word of mouth (e-WOM) on consumers’ purchase decisions in the culinary industry. A quantitative method was employed, with a population consisting of consumers who have made purchases. Data were obtained through questionnaires distributed to 250 respondents using an accidental sampling technique. Data were analyzed using the Structural Equation Model (SEM) via SmartPLS 3.0 software. The results show that two independent variables, namely price perception and e-WOM, significantly influence consumer purchase decisions. This indicates that restaurants offering lower prices while maintaining high product quality are more likely to attract consumers. Moreover, customer experiences shared through online reviews can influence potential buyers in their future purchasing decisions. The findings of this study are expected to serve as a reference for culinary business practitioners in developing more effective marketing strategies. Future research may consider including other variables that could further enhance purchase decisions effectively. Keywords: Electronic Word of Mouth (e-WOM); Purchase Decision; Product Quality; Price Perception

This study aims to analyze in depth the motivation for establishing and challenges in developing a micro culinary business Pempek Budi 24 Ilir in Medan. Using a qualitative method with a case study approach, data were collected through in-depth interviews with business owners. The results of the study revealed that intrinsic motivation to introduce Palembang culinary specialties in their hometown and the desire to expand their business in Medan were the main drivers. Marketing strategies through social media proved effective, but the lack of product innovation and limited social support at the beginning of the establishment were identified as significant challenges affecting business development. This study contributes to the understanding of the dynamics of micro entrepreneurship in the culinary context and highlights the importance of innovation and social support for business sustainability.

The development of culinary tourism in Indonesia is growing rapidly. Various new types of food, new menus with new names, and new ways of serving food continue to emerge. Mie Gacoan is one of Indonesia's original culinary delights, with a variety of unique menus and names. Mie Gacoan has become one of the most popular spicy noodle products in Indonesia. This study aims to analyze the competitive advantage strategies of Mie Gacoan in Indonesia. The research was conducted using a qualitative descriptive approach. Data collection was carried out through in-depth interviews, digital observations, and documentation. The results of the study indicate that Mie Gacoan's success in attracting and retaining customers amid intense culinary business competition is driven by several key factors, including product differentiation through variations in spicy noodle menus with adjustable levels of spiciness, creative menu names, and continuous product innovation, which serve as the main attractions for consumers. Effective digital marketing strategies through social media, competitive pricing, operational efficiency in service, and strong branding also significantly contribute to Mie Gacoan's competitive advantage. To maintain its position in the market, Mie Gacoan must continue to innovate, adapt to consumer trends, and leverage customer data to enhance overall satisfaction. As a result, Mie Gacoan has successfully established a strong foundation for sustainable growth in Indonesia's culinary industry.

This study aims to analyze the influence of Brand Preference (X1), Brand Awareness (X2), and Product Variety (X3) on Purchase Decision (Y) at Marugame Udon in Tunjungan Plaza Surabaya. As a Japanese fast-food restaurant, Marugame Udon faces intense competition in the culinary industry, making it essential to understand the factors that influence consumer behavior. This research employs a quantitative descriptive approach, with data collected through an online questionnaire distributed to 100 respondents who are customers of Marugame Udon. The results show that all three independent variables significantly affect purchase decisions, both partially and simultaneously. Brand preference is identified as the most dominant factor influencing consumers, followed by brand awareness, which enhances brand recognition, and product variety, which offers menu flexibility and increases consumer satisfaction. This study recommends that Marugame Udon's management continue to strengthen brand image, improve promotional efforts, and maintain product innovation to enhance customer loyalty and purchase decisions.

Manco, a traditional snack from Madiun, holds significant potential to grow and gain recognition beyond its region of origin. Its unique taste, texture, and embedded cultural and historical values serve as key assets in an increasingly competitive market. However, the main challenges faced by manco entrepreneurs are building a strong brand identity and conveying the product’s uniqueness through engaging storytelling. Effective branding through distinctive logos, packaging, and memorable taglines can enhance the product’s appeal and perceived value among consumers. Furthermore, compelling storytelling, such as narratives about traditional production processes, the struggles of business owners, and the use of natural ingredients, can foster emotional connections and consumer loyalty. Nevertheless, challenges remain, such as inconsistent brand identity usage and limited digital promotion. Therefore, branding and storytelling training are essential for manco entrepreneurs to maximize their product’s potential, expand their market, and establish manco as a culinary icon representing Madiun both nationally and internationally.

Food hygiene and sanitation are crucial in the culinary industry to prevent contamination and protect consumer health. However, foodborne diseases remain a global issue due to poor food handling practices. Traditional lecture methods are often ineffective in improving students' practical skills related to food safety. This study evaluates the effectiveness of Role-Playing Cards as an interactive learning tool. A quasi-experimental design with a pre-test and post-test was conducted on 70 culinary students enrolled in a food hygiene and sanitation course. Participants were divided into two groups: Cross-Contamination and Foodborne Illness. The findings showed a significant improvement in understanding, with post-test scores increasing from 58.2 to 87.6 (p < 0.001) and from 60.4 to 89.2 (p < 0.001). Additionally, 99% of students found the method relevant, and 97% considered Role-Playing Cards engaging and easy to apply. In conclusion, this method effectively enhances students' understanding, promotes critical thinking, and provides a more interactive learning experience in food safety education.

This community service program aimed to enhance nutritional awareness and increase milkfish consumption through the innovation of a traditional dish, pepes ikan bandeng, in RT 31, Sebengkok Subdistrict, Tarakan City. Although milkfish is rich in nutrients such as protein, omega-3 fatty acids, vitamins, and minerals, its consumption remains low due to the presence of numerous fine bones. The program adopted a hands-on approach involving community members in every step of the process, including ingredient preparation, cooking, and product distribution. The results demonstrated that pepes ikan bandeng, traditionally seasoned and wrapped in banana leaves, not only offers a unique and appetizing flavor but also retains its nutritional value. This activity successfully educated the community on the benefits of consuming nutritious local fish while preserving traditional culinary heritage as a means of community empowerment.

Fans of noodle food among young people are increasing every year because consumers without seeing the risk of fast food that is often consumed every day will cause disease. The emergence of this research is to develop innovative judes persea noodles where the raw material of the product is made from avocado leaves and does not use preservatives so that it can be said to be healthy food. The research method used is a descriptive qualitative approach, which aims to understand consumer perceptions and buying interest in the innovation of healthy spicy noodles made from avocado leaves. Data were collected through interviews, observations, and documentation, including interviews with various groups such as teenagers, students, housewives, and healthy culinary actors. The results showed that the innovation of healthy spicy noodles made from avocado leaves has the potential to be accepted by the market because it contains bioactive compounds such as flavonoids, tannins, and saponins that function as antioxidants and antibacterials, and can increase the nutritional value and durability of the product naturally. In addition, consumer perception and buying interest in this product is quite high, supported by effective marketing strategies and the use of local natural ingredients. Moral Decadence due to the lack of understanding of National and State Awareness. One form that can be.

Culinary innovation is one of the key elements in the development of the food industry in Indonesia. One form of innovation that has emerged is the fusion of Western and Nusantara cuisine, which not only offers a new taste experience but also creates a unique culinary identity. This study focuses on Jurnal Risa Coffee, a café that innovates by combining Western and Nusantara dishes, to explore its impact on consumers' culinary experiences in Jakarta. This research employs a qualitative approach, utilizing interviews and observations as data collection techniques. The results indicate that the innovation implemented by Jurnal Risa Coffee has successfully attracted consumer attention through its menu that blends two culinary cultures, as well as leveraging social media technology to enhance its appeal. This study contributes to the understanding of how culinary innovation can affect customer satisfaction and the competitiveness of culinary businesses in large cities.