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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 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.

The development of information and communication technology in Indonesia has driven the rapid growth of app-based food delivery services, such as ShopeeFood. The ease of using the application and the quality of service are key factors influencing user satisfaction in utilizing this service. This study aims to analyze the influence of application ease of use and service quality on ShopeeFood user satisfaction in Depok. A quantitative approach was used, with primary data collected through questionnaires distributed to 100 respondents. The data was processed using SPSS by conducting data quality tests, classical assumption tests, t-tests, and F-tests. Based on the research findings, it was concluded that both application ease of use and service quality have a significant influence on user satisfaction, both individually (partially) and jointly (simultaneously). The t-value for ease of use was 6.576 and for service quality was 4.929, both exceeding the t-table value of 1.984 with a significance level of 0.000. Simultaneously, the F-value of 37.967 also indicates a significant influence.  

This study focuses on prioritizing quality and customer satisfaction as the key to the success of the Dapur Mami Icha Catering MSME in Medan, North Sumatra. This business, which started with a small capital, has succeeded in building a reputation through serving delicious, healthy, and affordable food menus, as well as friendly and personal service. The strategy for retaining customers is carried out through a direct communication approach, such as reminders to order before the event day, and price adjustments according to customer needs. In addition, innovation in menu development and consistency in quality are the main factors that make customers loyal and recommend this service. Collaboration with similar business actors also strengthens the competitiveness and capacity of the business. The success of Dapur Mami Icha confirms that focusing on product quality and customer satisfaction is an important foundation in building a sustainable and competitive MSME business in the local catering market.  

The city of Palembang, traversed by the Musi River, is well suited for industrial development in the fisheries sector. The area is renowned for its distinctive regional cuisine, one of which is pempek which is a processed fish product. Entrepreneurs supporting the supply of raw materials for processed fish products include ground fish businesses. The ground fish industry continues to expand, with business owners striving to maintain and enhance product quality and service standards to remain competitive and promote growth. In this regard, the decisions made by leaders significantly impact an organization’s ability to achieve its objectives. Therefore, appropriate methodologies are required to analyze the key factors influencing success or failure. SWOT analysis helps identify external opportunities and threats as well as internal strengths and weaknesses. Additionally, CSF analysis provides a clearer interpretation of key elements, defines essential activities, and supplies relevant information. Furthermore, this research proposes strategies to enhance efficiency, effectiveness, and value at every stage of the value chain. It is expected that this analysis will assist businesses in optimizing resources and improving the competitiveness of ground fish enterprises in the market. This study aims to provide a comprehensive analysis of strategic measures that can enhance the competitive advantage of ground fish businesses in the fisheries and food processing sectors.

Along with the development of the era, many hotels and restaurants have sprung up both in big cities and in small towns. Thus, it can be seen that the business sector has become an arena of fierce and never-ending competition. The increasing establishment of restaurants in various places is the result of increasing market demand. Understanding the elements that influence the level of customer satisfaction is important. The purpose of this study is to explain how the influence of menu variation, taste and price on consumer satisfaction mediated by service quality. This study uses the theory of Planned Behavior with a sample size of 100 people and uses a purposive sampling technique. Data collection in this study was carried out using a questionnaire method via google form. The data analysis technique used in this study is SEM-PLS. The results of the study showed that the menu, taste, price have a significant effect on service quality, taste, price and service quality have a significant effect on consumer satisfaction while the menu does not have a significant effect on waiter satisfaction. Taste and price have a significant effect on consumer satisfaction through service quality as mediation, while the menu does not affect consumer satisfaction mediated by service quality. The results of this study can be used by cafes and restaurants to improve their services so that they can increase the satisfaction of consumers who come..

This research concludes that the Income Level (TPP) received by workers at retirement is only 10% of the last salary obtained from the mandatory pension program, a decrease in income of 90% of the last salary. The monthly living cost needs of retirees in retirement (food, monthly shopping, water costs - electricity, internet, lifestyle, health insurance, etc.) obtained data of IDR 5,600,000, - or equivalent to 56% of the last salary per month. So in actual terms, the level of retirement income (TPP) of retirees in Indonesia there is a gap of IDR 4,600,000, - or 46% less than the last salary per month. This condition causes retirees to fail to maintain their standard of living in old age, in addition to experiencing financial problems in retirement. Factors that affect the amount of a person's TPP consist of: 1) type of work, 2) pension program participated in, 3) length of service and salary amount, 4) investment return rate from the pension program, 5) government regulations, 6) macroeconomic factors and inflation, 7) health conditions of retirees, 8) family responsibilities, and 9) pension fund education determine the size of the level of retirement income. Optimizing private pension funds plays an important role in increasing TPP as a guarantee of income in retirement and creating financial independence in old age, in addition to improving quality of life. For this reason, private pension funds must be managed more optimally to achieve significant investment performance, improve pension fund literacy, target formal and informal workers, and diversify adequate products and services through digitalization of pension fund access and services to encourage significant growth in private pension fund participation.

Food safety is a fundamental aspect in the culinary industry that plays a direct role in consumer health and business sustainability. However, culinary Micro, Small, and Medium Enterprises (MSMEs) often lack understanding of the importance of food safety standards and good sanitation practices. This community service activity aims to increase the awareness, knowledge, and skills of culinary MSME actors in implementing food safety principles as a whole. The methods used include theoretical and practical training, intensive assistance, and improvements to hygiene supporting facilities and infrastructure. A participatory and comprehensive approach is applied to ensure the active involvement of MSME partners in every stage of activities. This activity has significantly improved partner understanding, with pre-test and post-test scores showing an increase of 35%. As many as 90% of partners are able to demonstrate hygiene practices that meet standards, such as the use of personal protective equipment, raw material management, and sanitation of the work environment. In addition, the consumer satisfaction survey showed that 85% of respondents felt an improvement in the quality of culinary products after business actors implemented food safety principles. These results reflect the success of activities in forming a sustainable hygiene culture among culinary MSME actors. The holistic approach applied has proven to be effective in changing behavior and improving hygiene practices of business actors. This activity not only has an impact on improving product quality and consumer trust, but also strengthens the competitiveness of culinary MSMEs in a market that increasingly demands high quality standards. Thus, this community service makes a real contribution to strengthening the capacity of culinary MSMEs through the implementation of sustainable food safety.

The competitiveness of Micro, Small, and Medium Enterprises (MSMEs) in Indonesia often faces obstacles due to limited product packaging that fails to adequately reflect product quality, uniqueness, and brand identity. Packaging is not merely a protective container but also a strategic communication tool that influences consumer perceptions, shapes brand image, and supports market expansion. This community service program was carried out at the Banana Chips MSME “Bu Tini” in Semarang, which previously relied on simple plastic packaging without graphic design, brand logo, or product information. The main objective of this program was to assist the MSME in developing both the design and functional aspects of packaging as a strategic effort to strengthen branding, enhance product value, and improve competitiveness. The methodology applied was community-based and participatory, consisting of field observation, focus group discussions, collaborative design with the business owner, and prototype testing of new packaging. The results demonstrate that the redesigned packaging highlights a stronger visual identity through logos, colors, and slogans, while also ensuring practicality, durability, and compliance with food safety standards. Furthermore, the new packaging improved information clarity regarding composition, expiration date, and producer details, which significantly increased consumer trust in hygiene and quality. From a broader perspective, the activity fostered social transformation by raising awareness among the owner and workers about the importance of branding and professional packaging, developing new skills, and positioning the MSME as a role model for similar businesses in the community. This program implies that packaging development is not solely a visual improvement but a strategic branding instrument that can support MSMEs in achieving sustainability and greater competitiveness in local, regional, and potentially digital markets.

This study aims to analyze in depth the role of corporate communication strategies in enhancing customer satisfaction and maintaining product quality at Labbaik Chicken, a company operating in the fast food industry. In the context of the digital era and the Fourth Industrial Revolution, effective communication strategies are crucial for strengthening brand image and maintaining competitiveness in an increasingly dynamic market. Corporate communication serves not only as a tool for delivering information but also as a bridge to build long-term relationships with customers. This research employs a qualitative approach through literature review to explore relevant communication theories and link them to factors that influence customer satisfaction and product quality. The findings reveal that good, transparent, and responsive communication from the company can enhance customer trust, foster loyalty, and create a positive customer experience. Furthermore, consistent product quality that aligns with customer expectations—in terms of taste, presentation, and service—has a significant impact on customer satisfaction and purchasing decisions. Therefore, companies need to implement integrated communication strategies alongside product quality management to create added value and differentiation in the market. The conclusion of this study highlights that an appropriate corporate communication strategy is one of the key factors in increasing customer satisfaction and strengthening the company’s position and reputation in the competitive fast food industry.

Visitor satisfaction is very important to improve the quality of the swimming pool. Keeping the pool clean and improving facilities such as bathrooms and water cleanliness are the drivers of visitor satisfaction. Based on the survey results, it was found that the lack of cleanliness of the swimming pool was due to a lack of self-awareness on the part of visitors to maintain cleanliness and notification from the pool. The purpose of this study was to determine the level of satisfaction of visitors to Tirta Indah Swimming Pool, Kediri Regency, East Java. The type of research used is descriptive quantitative using purposive non random sampling with a sample of 80 people. The research instrument used a questionnaire sheet. This data collection uses questionnaire results and officer interviews. Data analysis techniques using descriptive statistical analysis. Data processing using editing and tabulating. The results showed that the level of visitor satisfaction with swimming recreation sports facilities at Tirta Indah Swimming Pool, Kediri Regency was classified as satisfactory, in the product quality category of 75.25%, price category of 80%, service quality category of 83.75%, emotional factor category of 63.75%, and convenience category of 81.25%. The conclusion related to the research is that the majority of visitor satisfaction at Tirta Indah Swimming Pool is categorized as satisfactory, partly satisfactory because many of the respondents are satisfied from the category of swimming pool ticket prices which are relatively cheap and most respondents are not satisfied because the prices of food and drinks in the swimming pool canteen are expensive.

In the current era of globalization, the business world is experiencing rapid growth, particularly in the culinary industry. This business is directly related to the basic human need for food, which is one of the fundamental necessities for survival. The influence of product quality and price on customer satisfaction at Mie Gacoan Dr. Mansyur Medan has become an interesting topic for research, considering the critical role these two factors play in maintaining and enhancing customer satisfaction. Customer satisfaction is crucial for ensuring repeat customers and building brand loyalty, which is particularly important in the highly competitive food industry. This study aims to determine the extent to which product quality and price affect customer satisfaction at Mie Gacoan in Medan, focusing on students of the Business Administration Department at Politeknik Negeri Medan as the research subjects. This study employs a quantitative research method with a descriptive approach, including tests for validity and reliability, classical assumptions, and hypothesis testing. The hypothesis testing includes t-tests, F-tests, and an analysis of the coefficient of determination (adjusted R square). By understanding the relationship between product quality, price, and customer satisfaction, this research aims to provide valuable insights for improving service strategies and pricing models in the culinary business, ultimately helping Mie Gacoan improve its customer satisfaction and competitive edge in the market.

ABSTRACT The growth of the both traditional and fast-food culinary sector has been rapid and to maintain consumer satisfaction, it is a crucial factor for determining the progress of culinary business growth. Therefore, the objective of the study is to examine the influence of prices, promotions, and quality of service on consumer satisfaction at McDonald's Restaurant Semarang. The data was collected through the completion of questionnaires and it was analysed by using the double linear regression. The research findings indicate that the factors of price, promotion, and quality of service affect significant impact on consumer satisfaction at McDonald's Restaurant Semarang. Through the partial test, it revealed that consumer satisfaction is significantly impacted by both promotion and quality of the service, while the price has no significant influence on customer satisfaction.   ABSTRAK Perkembangan industri kuliner terjadi dengan sangat pesat dan tidak terbatas pada makanan tradisional, namun juga restoran cepat saji. Kepuasan konsumen menjadi indikator penting dalam menentukan arah pengembangan bisnis kuliner. Tujuan riset ini ialah guna menganalisis dampak harga, promosi, dan kualitas pelayanan akan kepuasan konsumen restoran McDonald’s Semarang. Data diperoleh dari pengisian kuisioner dan dianalisis menggunakan regresi linear berganda. Keluaran penelitian mengunjukkan bahwa harga, promosi, dan kualitas pelayanan mempunyai dampak signifikan secara simultan akan kepuasan konsumen restoran McDonald’s Semarang. Uji Parsial (Uji t) mendapati bahwa promosi dan kualitas pelayanan mempunyai dampak signifikan akan kepuasan konsumen sementara harga tidak mempunyai dampak signifikan akan kepuasan konsumen.  

This community service aims to accompany the halal certification process for Mr. Ngadinu's tempeh MSMEs on Jalan Mustokoweni, Plombokan Village, North Semarang District. This assistance is carried out because these MSMEs do not yet have a halal certificate, so they have not been able to increase production quantity and competitiveness in the market. Halal certification is an important factor for business actors in the food and beverage sector to guarantee halal products and increase consumer confidence. Tempe products that are not yet halal certified can raise doubts among the public, so obtaining halal certification is a strategic step to strengthen the product's image. The main objective of this program is to increase MSME players' understanding of the importance of halal certification and the process of obtaining it, assist in processing halal certification, ensure that tempe products meet halal standards and are of good quality, and expand market share through the attraction of halal certification. The method applied in this program is halal certification assistance, which includes three main stages: (1) preparation stage, which includes pre-survey, observation, discussion and documentation; (2) implementation stage, in the form of direct assistance in the halal certification process; and (3) the stage of reporting activity results. Through this program, it is hoped that tempe MSMEs can understand the importance of halal certification, know the procedures for obtaining it, and be able to increase the competitiveness of their products in the market.

Mie gacoan is a fast-growing Indonesian food and beverage company. The word 'gacoan' is derived from the Javanese word meaning a mainstay. This research aims to investigate the effect of service quality and price on the satisfaction of gacoan noodle customers on students in West Jakarta. The research method used a quantitative approach by spreading questionnaires to 96 respondents through a purposive sampling method and making observations to evaluate service quality. This analysis shows that service quality and price have a significant positive influence on customer satisfaction. individually, service quality has a significance value of 0.000 with a Thitung value of 6,670 and price has a significance value of 0.009 with a Thitung value of 2,650. Simultaneously, the Fhitung value of 46,202 with a significance of 0.000, this shows a significant influence from both variables. In conclusion, there is a positive and significant effect of service quality and price on the satisfaction of gacoan noodle customers on students in west jakarta, both individually and simultaneously. These findings provide insight for restaurant owners to improve marketing strategies and customer service. By understanding these factors, restaurants can more effectively attract and retain customers.

Technological advancements encourage the culinary business sector to adopt digital systems to improve operational efficiency. One such innovation is a desktop-based food ordering application. Mona Cafe in Medan developed this system to make it easier for customers to place orders without waiting long or writing them down manually. This application allows customers to select menus digitally, making the ordering process more practical and efficient. Additionally, it helps waiters record and manage orders more systematically, reducing errors and speeding up service. This technology also aligns with the digitalization trend, especially in attracting millennials and Gen Z. Besides enhancing customer convenience, this application helps Mona Cafe stay competitive in the growing culinary business. Developed using the waterfall method, the system makes cafe operations more structured and professional. With this innovation, Mona Cafe is expected to improve its service quality and customer satisfaction

Early childhood dental health is a crucial issue that requires serious attention, given the high prevalence of dental caries which is influenced by various factors, including inadequate brushing habits and excessive consumption of sugary foods. This Community Service aims to analyze in depth the correlation between the level of parental knowledge about dental health, brushing practices in children, and sweet food consumption patterns to the incidence of dental caries in Wadi Fatimah Kindergarten (TK). The Community Service Method applied is observational analysis with a cross-sectional design, involving 64 early childhood children as participants. The results of Community Service revealed that 62.5% of children have dental caries, an alarming number. Of these, 53.1% of children showed improper brushing habits, while another 54.7% of children often consumed sweet foods. Furthermore, this Community Service also highlights that only 39.1% of parents have a good understanding of dental health, while the rest still need more comprehensive education. 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.

Tourism is an activity in which a person travels for recreation or vacation. Tourism is also associated with the need for stopovers and overnight accommodations. Not only for overnight needs, meeting rooms, sports halls and restaurants are now mandatory facilities in a hotel and are needed according to the type of hotel. The hotel restaurant provides catering services, in this case it must also meet hygiene requirements. Food hygiene is the prevention of disease by maintaining high standards of hygiene and the quality of the food itself. Personal hygiene is the human way of self-care to maintain good health. Food and personal hygiene of food workers in the food processing process is very important because applying good hygiene can minimize the possibility of food contamination. The application of food health and personal hygiene can be influenced by one's knowledge about it in the workplace. Lack of food health knowledge and personal hygiene can be improved by providing information and education through counseling or training. The training held was a collaboration between IHGM DPD Central Java partners and the team proposing Dian Nuswantoro University through a community service or community partnership program whose implementation was in the form of training on Food Hygiene and Personal Hygiene for hotel employees in the city of Semarang

Village-Owned Enterprises (BUMDes) are business units that are jointly owned and managed by the village government and the local community. The establishment of BUMDES aims to exploit economic potential and improve the welfare of village communities. One of the BUMDes highlighted in this study is BUMDes Loh Jinawi which is located in Tunjungmuli Village, Karangmoncol District, Purbalingga Regency. In its development, Tunjungmuli Village is still faced with geographical challenges and inadequate infrastructure. BUMDes Loh Jinawi manages four main business units, namely Pertashop, Pamsimas, Markets, and innovations in the agricultural sector so that they can meet the basic needs of the community. Pertashop provides access to fuel, Pamsimas ensures clean water supply, Markets support local trade, and agricultural units increase food security and farmer incomes through sustainable practices. These initiatives have significantly improved the quality of life and economic opportunities for local residents, especially farmer groups. Through participatory management and community involvement, BUMDes Loh Jinawi has fostered a sense of belonging among residents while overcoming socio-economic challenges. The authors contributed by facilitating observations, workshops and mentoring to improve BUMDes operations. In a series of community service activities, it was found that optimizing the management of BUMDes Loh Jinawi can be done in two ways, namely assisting with management practices to increase access to basic services and empowering the surrounding community economically and socially.  This study provides a replicable model for sustainable rural development.

Organic fertilizers contain organic materials such as compost, manure, or other organic waste materials. When organic fertilizers are applied to the soil, they provide an abundant source of nutrients, including nitrogen, phosphorus, and potassium, as well as essential micronutrients. The community service activity program aims to empower farmers with the knowledge and skills to make organic fertilizers from local materials, which not only lower production costs but also improve soil quality and crop yields. The community service activity with the theme "Assistance and Making Organic Fertilizers in Reducing Fertilizer Costs for Farmers in Rowo Gempol Village, Lekok District, Pasuruan Regency" Through the Participatory Action Research method which includes preparation, processing, application, and evaluation, this program has succeeded in improving soil quality and supporting plant growth in the campus green area. Organic fertilizers, produced from campus organic waste such as dry leaves and food scraps, increase soil nutrient content and plant health, and reduce the negative impacts of synthetic chemicals. This activity also involves students in the process of processing and applying fertilizers, providing practical experience and raising awareness of the importance of sustainable agriculture and environmental management. The evaluation results showed a significant positive impact on soil quality and plant growth, with more fertile soil and healthier plants. In addition to the ecological benefits, the program plays an important educational role, by increasing students' understanding of environmentally friendly practices and organic farming skills. The success of this model is expected to be replicated in other villages. so that the benefits of this program can be felt more widely and support the creation of more sustainable agriculture.