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. The potential of Kedungpari Village, Mojowarno District, Jombang Regency has potential for MSMEs compared to the potential for cultural heritage or natural tourism potential. KKNT MBKM East Java Veterans National Development University group of 20 successfully held the Kedungpari Duwe Gawe culinary tourism festival. Through this activity MSME actors try to open up by conveying the constraints or problems faced by MSME actors including MSME licensing, halal certification, MSME development which is still lacking in knowledge, as well as problems with marketing and so on. Thus the solution given is to form an MSME community as a forum for MSME actors in more focused development and solving problems that each MSME has through BUMDes which is the manager and person in charge of the association. The goal is for the community to become a forum for interaction and aspirations. The method used is based on the results of a field survey and data collection on MSMEs in the village of Kedung Pari.    

Along with the current technology development, business activities in the culinary field also use technology to run their business. One of them is the use of online food delivery services which is no longer an advantage of a business today but has become a necessity for business owners to compete with other companies. The implementation of this community service aims to facilitate MSMEs to have skills in the use of online food delivery technology, especially using GoFood and Shop Food to market their products. This research uses descriptive qualitative methods by conducting observations and interviews, not only that, this research uses the learning method of practicing using online food delivery technology. The result of this community service is that MSMEs can market their products through GoFood and Shop Food so that the marketing range will be more comprehensive and attract more consumers, which can also increase sales

This study aims to analyze the interior design that attracts consumers in the suluh stall restaurant and also to describe the menu that is the best seller in this restaurant. The analysis method used is the descriptive method., by finding enough detailed information in several references. The restaurant itself not only sells the taste of a dish, but restoran also sells a comfortable atmosphere for consumers. Various innovations have sprung up because the culinary business competes to keep up with the development of the world. The café or restaurant that innovates by carrying out the concept of traditional and modern themes. This warung suluh restaurant presents a traditional nuance concept. The theory of this research is Interior design is the process of compiling and creating various interior elements so that they can become a related unit in order to achieve certain goals in the aspects of aesthetics, comfort and safety of the room (THABRONI). The result of this study is to explain the design of the warung suluh restaurant carrying the concept of old Jogja which has a variety of classic interiors.

Learning activities that were well-prepared can stimulate people have well-prepared in the learning process. Three kinds of learning styles are visual, auditory, and kinesthetic. The learning style guides the teacher to appropriate methods to conduct the lessons. Based on the statement, the research aims to determine the influence of learning style and implemented in cognitive comprehension in egg dish. The subject to conduct this research were grade XI Culinary students at SMKN 2 Kota Mojokerto. The research design used ex post facto using the one-way ANOVA test. The researcher used questionnaire techniques, test methods, and documentation for collecting the data. The results showed that (1) the dominant learning style in the auditory learning style was 40.4% (19 students), while the visual learning style was 38.3% (18 students), and the kinesthetic learning style was 21.3% (10 students). (2) The average post-test score is 78.2. In the value range 71 – 85 with 21 out of 47 students. Based on the data analysis, the researcher found that learning style does not affect cognitive comprehension. It is shown in the sign one-way ANOVA value of 0.394 > 0.05, while the Fcount test is 0.952 <3.20 Ftable, so H0 is accepted and Ha is rejected.

Jombang State Vocational School is a vocational education institution which is a vehicle for preparing professionals through various fields of expertise, one of which is the Culinary Department which equips students with skills, knowledge and attitudes in the field of Catering. However, in practical learning, problems were found in the form of low interest and enthusiasm for learning from students so that during practice students did not understand the material being taught. From the problems that occur, a research is carried out with the title Implementation of the Project Based Learning Learning Model on the Skills of Making Petit Fours at SMK Negeri 2 Jombang Using True Experimental Design with Pre-test Post Test Control Group Design to find out the results of the skills of making petit fours on subjects pastry and bakery products in Class XI Catering at SMK Negeri 2 Jombang which gives independent sample t-test results of 0.000 which means H0 is accepted and Ha is rejected so as to improve practical skills for students in developing collaboration, communication, solving and management skills supported by results. Keywords: PjBL, Practice, Improvement, knowledge, skills

A tourist village is a village that is used as a tourist attraction because of its attractiveness. The potential possessed by the village is a form of integration between attractions, accommodation and supporting facilities which are then presented in a structure of community life. This method by conducting PKM activities in a research-based community service program was carried out on June 18, 2023 in collaboration with UMKM Wonobodro Village, Blado Kab. Batang, which was held at a religious tourism site. This community service activity carries the theme of developing local culinary products to increase regional tourism. Therefore, the tourist village is usually made in one particular area supported by attractions, accommodation, and other facilities which as a whole integrate all elements in a village to promote local uniqueness and wisdom. Culinary tourism is one of the tourism potentials in this tourist village is Opak Singkong. This cassava opak is sold in raw or fried form. Opak is sold from Rp5-10 thousand per pack that can be used as souvenirs for tourists who come.

Community  Service  Partners  in  this  activity  are  Micro, Smalland  Medium  Enterprises (MSMEs) in  the  business  of  producing  and  selling  culinary in karawang.  This MSME  has  been  in  Karawang city  for  more  than  30  years.  However,  the  marketing system that used is still very minimal and conventional. Forthis reason, MSMEs need to be  given  training  on  the  importance  of  using  digital  marketing  so  that  the  marketing system can be better to achieve the desired targets and can support better sales activities. In  addition,  MSMEs  also  provide  assistance  in  creating  business  accounts  in  digital media  such  as  Google  Business  and Instagram,  and  how  to  manage  this  digital  media optimally Output fromthis ativity is a Google business and InstagramBusiness account, scientific articlepublished in national journals, and activity reports. The method used is by provide training to create accounts in digital media for the MSME and how to manage it optimally. The results showed thatdigital marketing strategy assistance by Community Service Partners can be followed up with periodic guidance that can be done effectively and  optimally  in  supporting  MSME  marketing  activities  to  increase  sales  of  MSME businesses

The purpose of this study was to determine the effect of intelligence and financial literacy on the financial resilience of Micro, Small and Medium Enterprises in the Jambangan Culinary Tourism Center, Surabaya. This research was conducted on the type of business, namely in the culinary or trading business sector with a sample size of 30 micro, small and medium enterprises. In this study using a quantitative approach method. This study uses multiple linear regression techniques for hypothesis analysis. The results of the study show that intelligence and financial literacy have a high impact of 57,1% on the financial resilience of Micro, Small and Medium Enterprises in the Jambangan Culinary Tourism Center, Surabaya.

At every vocational school in Indonesia it aims to prepare students to work in a particular field. One of it is a culinary expertise program where students are required to have good knowledge and skills in preparing, cooking and serving ready-to-eat food as well as being entrepreneurial and competitive in working world. To support student skills so that later they can help produce graduates who are ready to work independently in the culinary field in terms of product marketing, it requires graphic design and content training publication. Training on the use of graphic design platforms and publication content with the Canva application as a supporting medium in increasing sales to students Culinary Vocational is one of the skills needed by students culinary vocational school at SMK Negeri 4 Banjarmasin to grow the soul the entrepreneurs. One of the best Graphic Design and Content Publication Platforms accessible for free and easy to use is the Canva App. So that this training can be received and used by students later, good while still in school or when graduating from school, then for the method training in community service is to utilize the module that directly made using the Canva application and direct practice using Canva via Android or PC that can be used. At this training accompanied by three community service team members and two members from student. It is hoped that there will be training in the use of graphic design platforms and the content of this publication can improve skills and grow the soul entrepreneur students so that they can always compete in the world of work later.

Meranti sponge cake culinary, started by an ordinary housewife who has a hobby of making cakes so that it is liked by family and even neighbours, eventually became a small business flooded with orders from neighbours. Bolu gulung Meranti is growing rapidly and has even become one of the typical souvenirs of Medan. Product attractiveness is everything that traders/sellers can offer to be noticed, requested, sought after, purchased, consumed by the market as a fulfilment of market needs or desires. The purpose of this study is to examine the background of the existence of Meranti sponge cake culinary, to find out how much Meranti sponge cake is enjoyed, to find out how Meranti sponge cake marketing techniques. This is a qualitative descriptive study with a literature study research method through decision studies sourced from journals of previous research results. The results of the review study show that Meranti's enthusiasts are greatly increasing by around 5% - 10% per year. The marketing techniques carried out by Meranti are improving product quality by innovating, increasing or expanding branches/shopping access (shopeefood, grabfood), making interesting new products so that consumers are interested in trying, increasing the potential of employees to help smooth the selling of Meranti sponge cake.

The development of the culinary industry and urban lifestyle in large cities like Bekasi is increasingly demonstrating competitive dynamics. Urban residents are not simply looking for places to eat and enjoy coffee, but also for social spaces that offer experiences, identity, and quality tailored to customer needs. Kaizen Heritage Coffee Bekasi presents itself as a destination and lifestyle space that embraces the concept of blending heritage values. To explore the factors influencing customer preference for Kaizen Heritage Coffee Bekasi, a series of methodological steps will be undertaken, including secondary data analysis, surveys and interviews, and quantitative and qualitative data analysis. Through this qualitative approach, the research seeks to explore the experiences and perspectives of visitors to Kaizen Heritage Coffee Bekasi in depth. In depth of interviews were conducted with the 30 respondents, providing insights into key elements such as service quality, the location's atmosphere, and the values ​​espoused by Kaizen Heritage Coffee Bekasi.

Pasar Ramadhan is an MSME business that sells various kinds of culinary or snacks that are very popular with the community. Food and drinks are sold such as fried meatballs, chips, cakes, boba, lemon tea, chicken noodles, grilled chicken, satay, and so on. This journal article was created to discuss SWOT analysis in an effort to develop a culinary business in the Ramadan market. This study aims to identify internal and external factors that influence culinary business development in the Ramadan market and provide recommendations for appropriate business development strategies. The research method used is descriptive analysis by collecting data through interviews with traders and visitors to the Ramadan market as well as through literature study. The results of the study show that internal factors such as product quality, price and promotion influence the culinary business development in the Ramadan market, while external factors such as market conditions, competition and regulations also play an important role in the culinary business development in the Ramadan market. Recommendations for the right business development strategy include improving product quality, price adjustments, and increasing promotions to increase the attractiveness of the culinary business in the Ramadan market. In addition, traders are also advised to pay attention to market conditions and existing competition and comply with applicable regulations to optimize culinary business development in the Ramadan market.

This study aims to determine the challenges and opportunities of tourism in Singakawang, West Kalimantan. The method used in this research is using descriptive qualitative. Furthermore, the problem formulations used in this study include (i) How is the tourism sector in Singkawang; (ii) What are the advantages of the tourism sector in Singkawang; (iii) How to improve the tourism sector in Singkawang? Furthermore, the results of this study found that Singkawang has excellent tourism potential both from the aspect of tourist attractions, nature tourism, culinary tourism and besides that tourism in Singkawang must also be supported by various elements which include (i) Accommodation, (ii) Transportation, (iii) Transportation, (iv) Attractions and landmarks, (v) Tourist Information Centers, (vi) Restaurants and Eateries, (vii) Shopping Facilities, (viii) Recreation and Entertainment, (ix) Infrastructure for Safety and Security, (x) Universal Accessibility. Therefore, the implication of this research is to know the condition of tourism in Singkawang and the advantages of its tourism sector, as well as to know the supporting factors that can improve the tourism sector in Singkawang. In addition, the novelty of this research is related to the tourism sector in Singkawang whose information is still limited.    

The report on the career paths of alums from Public Vocational High School 6 Surabaya between 2019 and 2022 shows that alums pursuing careers as entrepreneurs are lower than those becoming employees. This study aims to determine the intrinsic and extrinsic factors and their simultaneous influence on the interest in entrepreneurship of 12th-grade students in the Culinary  2 class at Public Vocational High School 6 Surabaya. The research used a descriptive method with a quantitative approach and examined the impact of intrinsic and extrinsic factors, both individually and simultaneously, on student's entrepreneurial interests. The population of this study consisted of 30 students in the 12th-grade Culinary 2 class at Public Vocational High School 6 Surabaya. The data was collected using a validated questionnaire comprising 30 items. Meanwhile, the data analysis technique used was multiple linear regression. The results indicated that intrinsic factors did not influence student's interest in entrepreneurship. Contrarily, the extrinsic factors did have an influence. Furthermore, intrinsic and extrinsic factors simultaneously influence student's interest in entrepreneurship. Therefore, students at Public Vocational High School 6 Surabaya tend to be interested in entrepreneurship due to the encouragement they receive from their environment, including their family, community, and school. Moreover, the student's willingness and interest also played a supporting role. Thus, student's interest in pursuing careers as entrepreneurs can evolve if there is support from all parties.

Research objectives 1) application of character education 2) Implementation of Entrepreneurship Learning for elementary school formal education students. Character Education, especially at the Elementary School level, in entrepreneurship learning has a big challenge to be able to provide enlightenment to students through the learning process about the need for entrepreneurial behavior that is not only self-interest oriented, but economic behavior that must also be oriented to the interests of the people, through learning. entrepreneurship. The method used in this research is Systematic Literature Review (SLR) by collecting and analyzing journals related to keywords. Based on the literature study conducted, it was found that Entrepreneurship character education at the Elementary School level applies habituation and cultivation of several entrepreneurial values, namely the value of honesty, Discipline Value, Independent Value, Leadership Value, Creative Value. several models of entrepreneurship learning, namely market day which is routinely carried out by schools. There are 2 main activities carried out by the school in one year, the first is holding a book exhibition bazaar, and a culinary exhibition bazaar by grade 6 students at the end of each semester. Marketday is in the form of a book fair, usually schools cooperate with malls or publishers.

This study aims to develop the concept of external support, compatibility and organizational capabilities in increasing the adoption of Electronic Commerce and its impact on the performance of small and medium enterprises. The sample of this research was 123 respondents consisting of small and medium culinary business owners in the city of Semarang, Indonesia. The analysis technique uses Structural Equation Modeling - Amos program version 21. The results show that adoption of electronic commerce is significantly positively influenced by external support, by compatibility, by organizational capability, and by organizational capability, in addition to being significantly positively influenced by adoption of electronic commerce and the performance of small and medium-sized businesses. You may swiftly and effectively rework and reword your material by using paraphraser to take your sentences and make modifications.

Sibalaya Selatan Village has 6 SMEs consisting of culinary SMEs, selling/product SMEs and service SMEs. South Sibalaya Village does not yet have policies or programs related to the development of MSMEs in South Sibalaya Village. In the development of MSMEs, there is a need for cooperation between internal parties, namely business actors and external parties, namely the government to optimize their potential and improve the economy. This is what prompted research on the role of the village government in the development of MSMEs in South Sibalaya Village.

The aim of the researchers to conduct this research is to find out about the history and origins of the Cibuntu Babakan area as a tofu industrial area until now a new destination titled "Cibuntu Babakan Tofu Tourism Village" has been established. It was formed because of an idea or notion from a member of the local POKDARWIS (Tourism Awareness Group) who is also the head of the community association 05 Babakan Village, Babakan Ciparay District. The theory used in this research is participation theory. While the method used in this study is descriptive qualitative method, due to the lack of valid data regarding this tourist destination, the researcher went directly to the field to explore the research object, thus making the research object a data. The results showed that the tourist destination "Cibuntu Babakan Tahu Tourism Village" has an attraction, namely with educational tours and culinary tours that may not be found in other areas, also with the local wisdom of the surrounding community making this "Cibuntu Babakan Tahu Tourism Village" become a tourist destination that must be included (Nurlestari, 2016)in the list of tourist trips.

               Micro, Small and Medium Enterprises (MSMEs) in Karawana Village are one of the community's priorities in increasing economic income. MSMEs that are developing in Karawana Village include culinary, trade, animal husbandry and agriculture businesses. This study aims to implement a marketing mix that is directly related to UMKM Karawana Village, Dolo District, Sigi Regency. The implementation method used in this community service activity is carried out in several stages, namely observation, interviews, and evaluation. Based on the results of the interviews, there is an exposure to the 4P Marketing Mix variables that have been implemented in Micro Business actors in Karawana Village, Dolo District, Sigi Regency, product (Price), distribution or place (Place), and promotion (Promotion). Prospects for the Development of Micro, Small and Medium Enterprises have several comparative advantages over large businesses. These advantages include: In terms of capital, the development of small businesses requires relatively small business capital compared to large businesses.

Currently, SMEs are the main pillar of the economy in Indonesia, but the large number of SMEs in Indonesia cannot be separated from existing difficulties, including accounting fraud. This study aims to determine the impact of the effectiveness of internal control, compliance with accounting rules, suitability of compensation to the tendency of accounting fraud by using a population of 25 Culinary SMEs in Surakarta City with 125 employees as respondents. This research is a type of quantitative research. The sampling method used is purposive sampling technique. The questionnaire was chosen as a data collection technique. This study uses quantitative analysis with validity, reliability, normality, multicollinearity, heteroscedasticity, multiple linear regression analysis, coefficient of determination, F test, and t test using the IBM SPSS version 19 assistance program. has a negative effect on the tendency of accounting fraud, while the suitability of compensation has a no effect on the tendency of accounting fraud