Publication Search

This study aims to determine the effect of applying the problem-based learning model with the following research variables: (1) teacher activity; (2) student activities; (3) students' cognitive learning outcomes; and (4) students' responses by applying the Problem-Based learning model to the Basic Spices material and their Derivatives. This research was conducted in class X Culinary 3 SMKN 2 Mojokerto.             This type of research is quasi-experimental or quasi-experimental. This research was applied to class X Culinary 3 with a total of 33 students. The data in the study were obtained by several methods, namely: observation, written test (pre-test, post-test), and questionnaires. The data analysis technique used the Paired Sample T-Test.             The results of the study show: (1) the teacher's activities are in the very good category; (2) student activity is in very good category; (3) Resultspre-testand the student post-test with paired t test showed a significant value of 0.001 <0.005; (4) student responses are in very good category.

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.

Kedai Vespa Palu is a coffee shop business that has been established since 2017 which is engaged in the culinary field. With the main sale of coffee-type drinks. Kedai Vespa Palu in running its business certainly requires financial management of operational management and strategies to fulfill the sustainability of the business. By doing operational management and strategic management and doing business analysis to maintain the sustainability of the business. as for the business results that have been achieved by the hammer vespa shop, namely raw material management, operational management and strategies that are useful for increasing services and turnover of hammer vespa shops. Kedai Vespa Palu will continue to strive to improve the quality of servants and operations, and strategies to achieve even greater targets to develop the business.

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

Value that exists in a cultural customary ritual entity in a community environment, will not become a potential if its essence has not been determined. Essential marketing strategy is a marketing strategy that focuses on the core or basis of marketing. This study aims to find a marketing strategy to develop Sumenep based on culture that has been upheld by the people so far. This research is a qualitative research and uses a purposive method in selecting informants. Informants in this study were Pinggirpapas village community leaders, Pinggirpapas village community, and Pini Sepuh as traditional ritual leaders. The results of this study are a form of marketing essential values in Nyadar traditional rituals including; The Sanctity of Traditional Ritual Processions, Transformation of customary values between generations that bind as resilience to the psychological aspects of the residents, and the residents belief in the uniqueness of the ritual. While the economic strategy built by the residents is the inherent religious, cultural and economic values as well as the empowerment of economic values for processional products and a variety of local traditional and village culinary offerings. Furthermore, this research can become the basis for the government in developing the concept of city branding in Sumenep as an effort to increase the number of tourists visiting.

Consumers’ purchasing decision of a product or service can be affected by several factors. In this research there are 5 factors: product, employee service, culture, price and psychological. The purpose of this study is to determine whether these 5 factors are the factor considered by the customers in purchasing products in the selection food shop (Mie Setan). This research uses quantitative approach with 100 respondents as sample. They were obtained with incidental sampling technique. Data were obtained by using questionnaire instrument. Meanwhile, the technique of data analysis used confirmatory factor analysis. The result show that the most determinant Factor of consumers’ decision purchasing is the product.

As we all know, employees must be able to think logically and engage with their environment. Work is not only dependent on or prioritized by machines or technical equipment. Recognizing the importance of supply chain management in every company and using a capable Enterprise Resource Management system or often known as an Enterprise Resource System (ERP) to solve problems and increase revenue in improving the performance of existing supply chain management in a company. Therefore, we will use PT. Unilever Indonesia to research this research topic. As PT. Unilever Indonesia sales of various consumer products, including culinary spices, body care products, cosmetics and toiletries; which means PT. Unilever must have a stable supply chain.

This study aims to determine the design of e-business strategies, especially in the culinary field in the Home Industry. Currently,many small and medium entrepreneurs use internet technology to increase their competitive advantage in selling culinary businesses. One popular strategy is the use of e-business, such as Facebook, WhatsApp, and Instagram to improve the performance of business operations. However,to implement an e-business strategy, sellers needa model that can attract customers so that they can generate profits. In this study the authors used a theoretical approach which only describes theories as a basis for thinking and literary methods in which this research method retrieves data from a collection of articles, journals and books from all forms of related sources. The author obtains results from research showing that E-Bussines Home Industry is able to generate promising profits and can compete and innovate to produce new products and have high selling value for the progress of Home Industry businesses, especially in the culinary field,now and in the future.

This research can be conducted on the number of customers who visit Angkringan CA Gading Serpong by using various kinds of social media so that this form of purchase decision becomes evidence from customers who are interested in buying Nasi Kucing products. Likewise, it is important for Angkringan CA Gading Serpong to use digital marketing, because social media has a strong influence on promoting the product. Analysis can be carried out using quantitative research methods, because this research will discuss the 4P strategy, namely Product, Price, Place and Promotion which will be part of the four main keys to making a marketing strategy for Nasi Kucing which will be sold by Angkringan CA Gading Serpong. In terms of target customers, the average consumer who eats at this angkringan is students because access to this angkringan is not far from the university. This study has twenty kinds of indicators consisting of Product Quality, Product Design, Product Brand, Product Variants, Affordable Prices, Sales Competitiveness, Price Compatibility, Strategic Location, Affordable and Convenient, Order System more regularly, Media Promotion, Communication, Product Introduction , Advertising intensity through Food Blogger, so that the stability of a product is proven to satisfy customers and become loyal, a questionnaire needs to be made with a target of reaching 110 respondents who are customers of Angkringan CA Gading Serpong. This is a form of participation in filling out the questionnaire.

Technological developments and increasingly high business competition make MSME actors must have a good marketing strategy to be able to compete with their competitors. This research was conducted to determine the marketing strategy carried out by Ledys Cake SMEs in facing competition in the digital era. The research method in this study uses a qualitative approach through structured interviews with business actors. The results of the study show that MSMEs provide added value and differentiation to the products and services provided, while in terms of price, they apply competitive prices. The application of technology is more widely used in culinary businesses through websites and social media to establish good relationships and communicate with consumers. The researcher concludes that there are several discussions, namely Strategy, Constraints and Solutions. The strategy carried out by MSMEs is that there is a 4P (Product, Promotion, Price, Place) mix. Product strategy in the form of innovation, promotion strategy in the form of price discounts, price strategy for every purchase of cake will get a bonus, and place strategy in the form of flexibility in sending cake orders, so as to maintain and improve the quality of the taste of the cake. Although there are financial constraints and product raw materials, we can still find solutions and alternatives, namely by managing finances and using raw materials efficiently. Then, MSME solutions by maintaining cash flow, product innovation, maximizing social media and delivery services

Performance Management is a procedure related to how to guide and develop the quality of employees at work. Where, the work of employees becomes a benchmark for the company’s budgeting system. By optimizing performance, good performance management is needed to realize the company’s goals. The research subject is Cafe Uncle Jack, has been operating for 5 years (2017) as a culinary business and consists of Mrs. Lina as Leader, Mrs. Lini as Manager, Barista, Cashier, Waitress, and Cooker. The purpose of this study is to evaluate the management of human resources at Cafe Uncle Jack including several series of activities provided by the new employment. In a series of activities that occur in Uncle Jack’s Cafe, a qualitative descriptive method will be formulated in the form of interviews related to performance management. Based on the results of the interview, Cafe Uncle Jack gives full attention ti it’s employees so that the quality of performance and customer satisfaction can be guaranteed.

Micro, Small and Medium Enterprises or MSMEs are businesses formed by a group of people or individuals independently. Digital marketing is a strategy or marketing activity such as product promotion carried out through digital media. Marketing strategies through digital marketing are needed so that MSMEs can compete and reach more consumers. Pondok Etam is an MSME engaged in the culinary field that sells various kinds of food products that are focused on the target market for teenagers to adults. The purpose of this study is to determine the impact of digital marketing for MSME Pondok Etam.  The research method used is a qualitative descriptive method. Data collection techniques were carried out by in-depth interviews. The result of this study is that digital marketing has a positive impact on the MSME of Pondok Etam, because there is an increase in brand awareness and a significant increase in sales

This study aims to determine the impact of  COVID-19  toword buses and the income of Micro, Small and Medium Enterprises (MSMEs) in the Tamalanrea sub-district, Makassar City. This research is a qualitative research with qualitative descriptive analysis method using data collection such as documentation and theoretical studies. Based one the results of research in the Tamalanrea District, Makassar City. COVID-19 has had a significant impact on the culinary trade business, the culinary industry and handicrafts, SMEs have also experienced a decline income during the COVID-19 pandemic and some are even threantened with bankruptcy. The government must make policies that can help the economy of SMEs in the midset of the COVID-19 pandemic. In this way, ME actors are able tu survive in their respective business despite the decline in income. 

The community service program to improve the tourism economy at Tirang Beach, Semarang aims to increase community income through developing tourism potential on the beach. This program will be implemented through tourism product development activities, improving the quality of tourism services, and skills training for the surrounding community. The method to be used in this program is data collection through a survey to find out the tourism potential in Tirang Beach, and the needs and expectations of tourists. Furthermore, tourism products will be developed in accordance with existing potential, such as developing culinary specialties from the beach, developing handicrafts, and developing natural tourism activities such as snorkeling and diving. In addition, there will be improvements to the quality of tourism services, such as developing tourism infrastructure, making information boards, and training the local community in good and friendly tourism services to tourists. In addition, skills training will be conducted for the surrounding community to improve the quality of tourism products and services provided. The expected results of this program are increasing people's income through developing tourism potential in Tirang Beach, as well as improving the quality of tourism products and services provided. This program is also expected to attract tourists to visit Tirang Beach, so as to increase tourism potential in the area. With this program, it is hoped that the surrounding community will become more independent and be able to improve the economy through existing tourism potential. Thus, a healthier and more sustainable environment can be created through sustainable economic development.

Community service by conducting counseling carried out by the lecturer team from STIEPARI Semarang in terms of increasing local culinary innovations for Semarang City Tourism Village has succeeded in having an impact on the community in the Semarang City Tourism Village environment. Tourism village is a big potential for regional development, especially Semarang City. The tourist village in the city of Semarang has a different potential which becomes an advantage and strength. The diversity of themes and concepts of a tourist village will become a diversity that can show its existence, especially for the city of Semarang which incidentally is an urban area. The diversity of tourism villages can be drawn from one thing in common, that each tourist village has similarities in terms of culinary delights. The culinary in the tourist village has its own characteristics which are influenced by the geographical and cultural location in the tourist village as well as local products which are the advantages of each tourist village. It is felt that the culinary development in the tourist village has not changed because it has not been touched much in terms of innovations that can be done.

Jembrak Village has very diverse potentials that can be used as capital in developing as a Tourism Village. The following are the problems encountered in Jembrak Village, such as: (1) the need to form a Community-Based Local Management Agency to manage the tourism village potential in Jembrak Village; (2) it is necessary to train and increase the ability of community human resources to become the main actors in the management of Tourism Villages in Jembrak Village; (3) it is necessary to explore the unique tourism potentials of Jembrak Village to be presented to tourists as a local tourist attraction; (4) the participation of the Jembrak Village community in the framework of environmental management for the realization of sustainable tourism. The author succeeded in realizing programs to support the development of Jembrak Village as a Tourism Village. These programs are the Establishment of Jembrak Village Tourism Village Managers, Making Tista Village Tourism Village Brochures, Making Tista Village Tourism Village Brochures, Making Trekking Routes, Producing and Packaging Local Culinary for Jembrak Village, Making Jembrak Village Tourism Profile Books, Making Local Souvenirs.

This community service activity helps managers of tourist villages in the city of Semarang aim to help increase local culinary innovation in the city of Semarang and create new menu creativity and be able to provide significant changes for the better. This activity was carried out on March 1, 2019 at the smart home of the Kandri Tourism Village, Semarang, which was attended by 30 people consisting of tourism village managers in the city of Semarang. The conclusion of this community service activity is that participants' knowledge of local culinary innovations increases, participants are able to repair and upgrade packaging to attract consumer interest, and participants are able to apply what was given during the training.