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HokBen, previously known as Hoka Hoka Bento, is a fast-food restaurant offering Japanese-style menus and has successfully built a strong brand in Indonesia since 1985. This study aims to analyze and explain the influence of service quality, taste, and price on customer satisfaction at the HokBen Atrium restaurant. This research uses a descriptive quantitative approach with purposive sampling technique, involving 100 respondents who are customers visiting and purchasing products at the HokBen Atrium restaurant. Data were collected using scale range analysis and path analysis, conducted with the help of Microsoft Excel and SPSS version 23. The results of the study indicate that service quality, taste, and price have a significant simultaneous impact on customer satisfaction. The coefficient of determination shows that these three variables account for 78.0% of the influence on customer satisfaction at the HokBen Atrium restaurant. The most dominant factor influencing customer satisfaction is taste, with the highest t-value of 5.279. This suggests that taste is the most important factor affecting customer satisfaction at the HokBen Atrium restaurant. This study provides valuable insights for the management of HokBen to further improve service quality, taste, and price adjustments to maintain and increase customer satisfaction levels.

Purchasing plays a role in ensuring the availability of food ingredients with good quality and efficient costs, managing risks, supporting product innovation, and increasing efficiency in the food procurement process, with such an important role the hotel industry continues to strive to improve purchasing capabilities and competencies in order to be better in the food procurement process. Purchasing together with its duties and sections must understand and know and organize food procurement activities with clearly coordinated concepts and planning patterns and satisfactory and responsive services in any situation faced by both fellow employees and hotel guests. This type of research is descriptive qualitative with a Phenomenological approach. In this study, an interview method was used with 4 informants who were purchasing officers and receiving at Padma Resort Legian. This study aims to determine the role of purchasing in supporting the need for food procurement for kitchen operations at Padma Resort Legian. From the interview results, it can be concluded that the procurement of food ingredients for kitchen operations at Padma Resort Legian, which includes processing purchase requests, selecting suppliers, giving instructions to suppliers and receiving food ingredients, has been carried out correctly and in accordance with the Standard Operating Procedures (SOP) at Padma Resort Legian. Supplier selection has also been carried out in accordance with the Standard Operating Procedures (SOP) at Padma Resort Legian, but purchasing must be more careful in selecting and determining suppliers to avoid inconsistent delivery of food ingredients in terms of time, quantity, and quality of the food ingredients.

Community Service Program (KKN) is one of the community engagement activities that involves students in contributing directly to community empowerment and sustainable development. The KKN program implemented in Candinegoro Village focused on the socialisation and application of micro-scale catfish farming technology as an effort to support food security through city farming initiatives. This study employed a qualitative descriptive approach with a participatory method, in which students acted as facilitators, trainers, and companions for the community throughout the program. The activities included socialisation, technical training, and mentoring related to catfish cultivation, covering aspects such as the selection of superior seeds, effective feed management, water quality monitoring, and the innovative use of plastic drums as alternative farming media. The results showed a significant increase in community knowledge and practical skills in fish farming, alongside a growing interest in developing post-harvest innovations such as processed catfish products to enhance added value and income. Furthermore, the program strengthened community awareness of the importance of sustainable urban farming practices as a solution to limited land availability. Overall, this program not only improved community capacity in aquaculture but also promoted local food self-sufficiency and economic resilience, in line with the government’s Asta Cita agenda to strengthen national food security and community empowerment.

Quality control is a process to ensure that the products or services produced meet the standards or specifications that have been set. Dori fish (Zeus Faber) is a perishable food, so it requires proper handling and processing to maintain its quality. This study aims to determine the quality control of flour fried dori fish products at PT. Aerofood Indonesia Surabaya unit which includes the preparation, processing and storage stages with qualitative descriptive research methods through observation and interviews conducted with 5 resource persons. The results of the study show that 1). The implementation of the quality control system at PT. Aerofood Indonesia Surabaya Unit at the preparation stage including equipment, thawing, cutting, bathering and breading has 100% met the standards and for marinating has met 50% of the standards 2). At the processing stage in the frying process, 50% has met the standard and for cooling using a blast chiller , 50% has met the standard 3). At the final storage stage the product includes portioning and final storage has 100% met the standards. It can be concluded that quality control affects the process of preparation, processing and storage of flour fried dori fish products so that the quality of the product is maintained. This shows the importance of quality control in the food industry

In today's digital era, photography has been widely applied in various industrial fields and plays a crucial role in attracting consumer attention. Photography has evolved into several disciplines, including landscape photography, wedding photography, street photography, photojournalism, and product photography. Product photography is a high-quality photograph taken to showcase and explain the characteristics and details of a product or service. It not only serves as a representation of the product being offered but also serves as an effective marketing strategy. This applies to the culinary industry, particularly in cakes and food products, where product photography is essential to attract consumers' attention and enhance brand identity. In the case of Dee's Kitchen, the business owner believes that providing good store reviews and creating a positive image for the brand require the influence of influencers. According to an interview with the owner, there is a recognition that their current social media presence on Instagram could be enhanced to reach more potential customers. Therefore, there is a need for Dee's Kitchen to develop its Instagram profile further, making it more diverse and innovative in showcasing its products. This can be achieved by using visually appealing product photos, collaborating with influencers, and engaging with a broader audience through creative marketing strategies. Strengthening the online presence through well-curated photography and social media engagement could help Dee's Kitchen attract new customers, build brand loyalty, and ultimately boost business growth.

Every individual hopes for a better life, but not everyone has the same opportunity to achieve it. Various life challenges, such as economic limitations, lack of access to education, health, and social support, often become barriers for some people. This condition creates social inequality that makes many individuals lose their enthusiasm and motivation in living life. Early childhood dental health is a crucial issue that requires serious attention, considering the high prevalence of dental caries which is influenced by various factors, including inadequate tooth brushing habits and excessive consumption of sweet foods. This Community Service aims to analyze the level of knowledge about dental health, tooth brushing practices in children, and patterns of sweet food consumption on the incidence of dental caries at the Yauma Pilangsari Orphanage and Dhuafa Cirebon. The Community Service method used was an observational analytic with a cross-sectional design, involving 24 early childhood participants. The results of the Community Service revealed that 62.5% of children experienced dental caries, an alarming figure. Of these, 53.1% of children exhibited improper brushing habits, while 54.7% frequently consumed sweet foods. It is important to remember that children's dental health is a shared responsibility between parents, educators, and the community. With a good understanding of the importance of maintaining dental health from an early age, as well as support from various parties, it is hoped that children can grow up with healthy and strong teeth, which will ultimately improve their overall quality of life.

Food security is a fundamental aspect of independent and sustainable village development. Kajarharjo Village has abundant natural resource potential, such as cassava and various herbal plants. However, the utilization of this potential is still less than optimal, both in terms of food processing and the implementation of environmentally friendly agriculture. This condition encourages the need for community service activities oriented towards food innovation and strengthening sustainable agriculture. This service activity was carried out using a participatory and applied approach at the Kajarharjo Village Hall. The main target is the village community, especially housewives and farmers. The program is implemented through two main activities, namely: (1) training in making cassava leaf nuggets as a nutritious food, an alternative local product, and a household business opportunity; and (2) training in making organic boosters from natural ingredients as a more environmentally friendly substitute for chemical fertilizers. Implementation methods include counseling, demonstrations, direct practice, and interactive discussions to ensure active community involvement. The results of the activities show an increase in community knowledge and skills. Housewives are able to process cassava leaves into products with nutritional and economic value, while farmers gain skills in mixing organic boosters that can improve soil quality and agricultural yields without relying on chemical fertilizers. The participants' enthusiasm was also evident in their active participation in the practical exercises and their desire to apply the knowledge gained in their daily activities. In conclusion, this activity successfully encouraged the utilization of local potential in Kajarharjo Village through food innovation and organic farming. Empowering the community through cassava leaf processing and organic fertilizer production not only strengthens food security but also opens up business opportunities, maintains environmental health, and supports the development of an independent, healthy, and sustainable village.

Lake Maninjau specialty food souvenir shop is one of the micro businesses that sells a variety of traditional regional food products. So far, the marketing process and transaction management are still done manually, which causes limited market reach, difficulty in recording sales, and lack of effectiveness in product promotion. This research aims to design a web-based marketing information system to support the sales process, promotion, and data management in a more efficient and integrated manner. The system development method uses the System Development Life Cycle (SDLC) approach of the waterfall model, which includes the planning, needs analysis, system design, implementation, and testing stages. Data collection was conducted through field observations, interviews with business owners, questionnaires to customers, and literature studies related to information systems and digital marketing strategies. The designed information system includes various main features such as product data management, sales transaction recording, automatic sales report generation, social media integration, and product promotion pages. In the marketing aspect, this system allows businesses to display product catalogs online, provide real-time promotional information, and establish direct interaction with customers through contact and ordering features. In addition, the use of this system allows stores to reach a wider market, including potential customers from outside the Lake Maninjau area, through an integrated digital marketing strategy. The implementation results show that this web-based system can increase the effectiveness of product promotion, speed up the transaction process, and improve the quality of customer service. With this system, souvenir shops can compete more competitively in the digital era, as well as strengthen brand image and customer loyalty through more structured and sustainable marketing.

The hospitality industry is experiencing rapid digital transformation, particularly with the widespread adoption of mobile ordering platforms in food and beverage services. This study seeks to examine how the use of a mobile ordering application affects staff–guest interactions at Semawis All-Day Dining, X Hotel Semarang. Employing a qualitative case study approach, data were collected through in-depth interviews, participant observation, and documentation. The findings demonstrate that the integration of mobile ordering has significantly reshaped patterns of engagement between employees and guests, shifting from service approaches that emphasize relational warmth, friendliness, and emotional connection to those prioritizing efficiency, accuracy, and practicality. Although this system improves operational effectiveness, many employees feel that opportunities to establish deeper bonds with visitors are reduced, while senior staff frequently report experiencing technostress due to the pressure of adapting to new technologies. Consequently, the quality of personalized service and the traditional “human touch” in hospitality is gradually declining, even though efficiency levels have increased. To mitigate these challenges, hotels implement flexible strategies such as hybrid service models, combining technology-driven efficiency with face-to-face interaction to preserve the essence of hospitality. The research underscores the importance of considering relational, cultural, and psychosocial dimensions when implementing digital transformation in hotels. It concludes that successful integration of mobile ordering relies not only on operational convenience but also on strengthening technological literacy, providing continuous training, and adopting a human-centered service orientation. By balancing innovation with human values, hotels can maximize digital benefits while maintaining authentic hospitality experiences that remain memorable and meaningful for guests.

This study aims to analyze the marketing strategies implemented by the Burger Eat Aja MSME to increase its competitive advantage amidst the intense competition in the culinary industry. The research method used is descriptive qualitative with a case study approach. Data were obtained through direct observation, interviews with the owner and consumers, and documentation of business activities. Furthermore, the data were analyzed using the SWOT, EFAS, IFAS, and IE matrix methods to obtain a comprehensive picture of the business position and applicable strategies. The results show that Burger Eat Aja has several key strengths, including a strategic business location, a distinctive taste that distinguishes it from competitors, and a varied menu that is able to attract consumers from various segments. However, several weaknesses were also found, such as relatively higher product prices compared to competitors, inconsistent service quality, and limited available facilities. On the other hand, there are significant opportunities that can be utilized, such as the increasing trend of fast food consumption, the development of online application-based delivery services, and the effectiveness of promotions through social media in reaching a wider consumer base. Threats faced include the large number of new competitors, fluctuations in raw material prices, and dynamic changes in consumer tastes. Based on the IE matrix analysis, Burger Eat Aja is in quadrant II (Grow and Build), indicating that an aggressive growth strategy is necessary. Recommended strategies include improving service quality, regularly innovating menu items in line with trends, optimizing digital promotions, and strengthening customer relationships to foster loyalty. With this strategy, Burger Eat Aja is expected to maintain its presence and strengthen its position in the culinary industry.  

This study investigates the impact of taste and service quality on customer loyalty, with customer satisfaction serving as a mediating variable, at Dapoer MbokSum Kediri. The research adopts a quantitative approach, utilizing both primary and secondary data sources. Primary data were obtained through the distribution of structured questionnaires to customers, while secondary data were collected via interviews with the business owner and direct field observations to gain a deeper understanding of operational practices. A total of 120 respondents were selected through accidental sampling, ensuring that participants met specific criteria relevant to the study objectives. The data analysis was conducted using SmartPLS 4.0, incorporating validity and reliability testing to ensure the robustness of the measurement instruments, as well as hypothesis testing to evaluate the relationships between variables. The results of the analysis indicate that both taste and service quality exert significant and positive influences on customer satisfaction. Furthermore, service quality demonstrates a significant and direct positive effect on customer loyalty. In contrast, taste does not show a direct influence on loyalty, suggesting that its effect on loyalty is more indirect and mediated by satisfaction Additionally, the mediation analysis confirms that customer satisfaction plays a critical role in linking both taste and service quality to customer loyalty. This implies that while customers may appreciate the taste of food, it is their overall satisfaction—encompassing both taste and service experiences—that ultimately drives loyalty. The study highlights the importance for culinary businesses, particularly in the competitive food service industry, to focus not only on product quality but also on delivering excellent service to enhance satisfaction and foster long-term customer relationships. The findings provide practical insights for Dapoer MbokSum Kediri and similar establishments to strategically prioritize service quality improvements alongside maintaining food taste to maximize customer retention and loyalty.

Working memory capacity is a crucial aspect of cognitive function that plays a significant role in supporting students' learning processes. Working memory functions as a temporary storage system that allows individuals to store and manipulate information quickly. In an educational context, optimal working memory capacity can improve students' ability to understand, process, and remember information presented during the teaching and learning process. Several factors known to influence working memory capacity include breakfast habits, nutritional status, body fat percentage, and hemoglobin (Hb) levels. These factors are closely related to students' daily nutritional intake and healthy lifestyle. This Community Service (PkM) activity, with the topic "Healthy Food and Lifestyle to Increase Working Memory Capacity," aimed to increase students' understanding and awareness of the importance of a healthy diet and an active lifestyle in supporting cognitive function, particularly working memory. This activity was held in July 2024 at MTs (Madrasah Tsanawiyah) Al Fatah, Natar District, Lampung Regency. The implementation method was interactive nutrition education, covering the importance of a nutritious breakfast, consuming a balanced diet, physical activity, and general health care. Based on the results of evaluations conducted before and after the activity, there was an increase in the average knowledge scores of female students, as well as a significant difference in their understanding of the concepts of healthy eating and a lifestyle that supports working memory function. These findings indicate that nutrition education interventions have significant potential to improve the quality of learning by enhancing students' cognitive aspects. This activity is expected to become a model that can be implemented sustainably in other school settings.

Mekarsari Village, located in Panimbang District, Pandeglang Regency, Banten Province, has local potential in the form of a bamboo-based home industry. This potential has long been part of the cultural and economic identity of the local community. Therefore, the goal of this Community Service (PKM) activity is to increase the income of bamboo craftsmen by encouraging innovation, improving product quality, and broader marketing strategies. The PKM activity was carried out by male and female students of KKM Universitas Bina Bangsa, group 41 of 2025. The stages of activities carried out in this program include three main phases. The pre-implementation stage was carried out through a process of observation and direct visits to the homes of bamboo craftsmen in Sumur Kuya Village, Mekarsari Village. Students conducted short interviews to explore obstacles and potential in production activities carried out so far. The implementation stage included practical work on making household products such as winnowing baskets, food covers, tissue holders, and bamboo baskets by KKM41 participants, guided directly by the craftsmen. Students also provided light training on product design to make it more attractive and competitive in the market. The final stage, the evaluation stage, was conducted through product socialization activities to the local community, including mini-exhibitions and open discussions. The community was educated on the importance of preserving local heritage while remaining open to innovation in production and marketing. This activity was held from July 18–20, 2025. The methods used included observation, field surveys, interviews, and hands-on practice. Bamboo was chosen as the basic material because it is abundant in the surrounding environment, as well as its advantages as an environmentally friendly material with high aesthetic value.

Micro, Small, and Medium Enterprises (MSMEs) play a strategic role in supporting Indonesia's economy, contributing 61.07% to the national Gross Domestic Product (GDP). However, MSMEs still face various challenges, particularly low productivity due to limited access to technology and production equipment. A clear example is Kedai Ndeso, located in Jiyu Village, Kutorejo District, Mojokerto Regency. This small food business faces inefficiencies in the noodle boiling process, which is still done manually using conventional methods, resulting in limited production capacity and longer service times. Through this community service program, the implementation team aimed to develop and apply an appropriate technology innovation in the form of a multi-strainer noodle boiler to help improve MSME productivity. The method used was a participatory approach, actively involving the Kedai Ndeso owner throughout each stage of the program, which was conducted from July 13 to 24, 2025. The developed noodle boiler measures 35x35x35 cm and is made of food-grade stainless steel. It features six separate strainers, allowing six portions of noodles to be cooked simultaneously in the same amount of time.nTesting results demonstrated that this tool significantly increased production efficiency without compromising the quality of the noodles. It also led to operational cost savings, especially in terms of energy use and labor time. Additionally, training and outreach activities were carried out to ensure effective knowledge transfer to the MSME owner. This appropriate technology innovation has proven to be a practical solution for MSMEs in the culinary sector, helping them increase productivity and competitiveness while maintaining consistent product quality and ensuring food safety. Therefore, this initiative provides a tangible contribution to supporting the sustainability and independence of small enterprises in rural areas, empowering them to compete more effectively in the modern economy.

This study aims to analyze the effect of service quality on repurchase intention with customer satisfaction as a mediating variable at Pandan View Mandeh Resto. The study was conducted with a quantitative approach and used a causal associative design to explain the relationship between variables. The population in this study were all customers who had received services and consumed food and drinks at Pandan View Mandeh Resto within the past year, with a minimum age requirement of 17 years. The sample set was 130 respondents and was obtained through questionnaire distribution. Data collection was carried out using a questionnaire instrument that had been prepared based on indicators from the research variables. Furthermore, the data obtained were analyzed using the Partial Least Square - Structural Equation Modeling (PLS-SEM) method with the help of the Smart-PLS application. The analysis carried out included outer model testing (validity and reliability), inner model testing (relationships between latent variables), hypothesis testing, and mediation testing. The results showed that service quality has a positive and significant influence on customer satisfaction. Furthermore, customer satisfaction has been shown to have a positive and significant effect on repurchase intention. Furthermore, service quality also has a significant positive effect on repurchase intention. Mediation analysis shows that customer satisfaction acts as a partial mediator in the relationship between service quality and repurchase intention. This means that some of the influence of service quality on repurchase intention occurs through customer satisfaction, while others occur directly. These findings emphasize the importance of maintaining and improving service quality to create satisfaction, which in turn impacts customer loyalty.

Anemia is a common health problem among adolescent girls, especially in developing countries like Indonesia. This condition is generally caused by insufficient iron intake, an unbalanced diet, and increased iron requirements during growth. Anemia not only impacts physical health but also affects concentration, productivity, and quality of life. Therefore, interventions based on nutrition education and the utilization of local food sources are crucial in sustainable anemia prevention efforts. One potential complementary therapy alternative is the consumption of herbal drinks based on moringa leaves (Moringa oleifera). Moringa leaves are known to be rich in iron, vitamin A, and antioxidants that play a role in red blood cell formation. This community service activity aims to increase the knowledge and skills of adolescent girls in utilizing moringa leaves as a natural source of iron. The target group is grade 10 and 11 female students at SMA Sejahtera Palembang, which was held in June 2025. The activity methods included a nutrition lecture on anemia and the importance of iron, an interactive discussion on the benefits of moringa leaves, and hands-on practice in making herbal moringa drinks (such as moringa leaf tea and moringa juice). The material was delivered using a communicative and participatory approach to actively engage participants. The results of the activity showed an increase in participants' understanding of the causes of anemia, the benefits of moringa leaves, and their willingness to consume herbal drinks as a preventative measure. Most participants also expressed interest in trying to make their own moringa herbal drink at home. This activity is expected to become part of school-based promotional and preventive efforts to address anemia in adolescent girls.

The community service program in Kemiri Village aims to empower farmers through the use of local potential, especially moringa leaves (Moringa oleifera), as raw materials for liquid organic fertilizer (POC). This activity was carried out with a participatory and educational approach that directly involved farmer groups in technical training on making POC through simple fermentation methods using natural ingredients such as moringa leaves, rice washing water, organic waste, and local decomposers. Through this activity, farmers are taught stages ranging from the collection of ingredients, the process of shredding moringa leaves, mixing with complementary ingredients, to the correct fermentation techniques to produce high-quality fertilizer. The training is carried out by field demonstration methods, discussions, and hands-on practice, so that farmers not only gain theoretical knowledge, but also practical skills that can be applied independently. The results show a significant increase in farmers' knowledge, skills, and awareness of the importance of liquid organic fertilizer as an environmentally friendly alternative. In addition, the public's enthusiasm is getting higher after seeing real evidence that the use of POC moringa leaves is able to increase plant growth, crop quality, and reduce dependence on chemical fertilizers which are increasingly expensive and have the potential to damage the soil. This program not only provides economic benefits through the cost efficiency of agricultural production, but also has a positive impact on environmental conservation. This activity is expected to be a model of community empowerment based on local potential that can be replicated in other regions with similar conditions. The success of the program shows that simple innovations that utilize local resources, if managed well, can support sustainable agriculture and food security for rural communities.

This study analyzes the qualitative relationship between government fiscal expenditures and poverty reduction in East Java, Indonesia. Despite contributing significantly to national poverty reduction, East Java still has the largest number of poor residents among provinces in Java. The research focuses on four key variables: education expenditure, health expenditure, village funds (Dana Desa), and non-cash food assistance (BPNT). Using a qualitative descriptive approach, the study synthesizes secondary data from 2019 to 2024, including statistical reports from BPS and budget data from the Ministry of Finance, as well as previous empirical studies. Findings reveal that government health expenditure and village funds tend to have a stronger and more consistent impact on reducing poverty, particularly in rural areas. Education spending shows mixed results, often influenced by local capacity and governance. Meanwhile, BPNT contributes to short-term consumption but lacks sustainable poverty alleviation effects due to limited value and targeting issues. The results support the capability approach, highlighting the importance of access to basic services for long-term well-being, and reinforce the social democratic view that structural intervention is necessary to address inequality. This study concludes that poverty reduction efforts must go beyond funding amounts and focus on contextual relevance, implementation quality, and spatial equity. A place-based approach supported by strong local governance is essential for effective poverty alleviation in diverse regions like East Java.

This study aims to examine the implementation of excellent service by internship students at the restaurant of Lanta Nice Beach Resort, an international resort known for its high service standards. Excellent service is a key element in the tourism and hospitality industry, particularly in resort restaurants that cater to guests from diverse cultural backgrounds. This research adopts a case study method with a qualitative approach. Data were collected through observation, interviews with internship students and restaurant staff, and field documentation. The findings indicate that the internship students are able to apply excellent service principles, such as maintaining buffet cleanliness, timely food service, and using effective and friendly communication in English. Nonetheless, they face challenges in adapting to international work culture and using a foreign language in dynamic settings. This study recommends enhanced communication and stress management training for internship students to improve service quality. The findings are expected to serve as input for resort management in mentoring interns and for educational institutions in designing more contextual and effective internship programs aligned with the needs of the global hospitality industry.

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.