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Patient satisfaction is one of the benchmarks for assessing a hospital's success in providing services. Quality targets in nutrition services based on hospital Minimum Service Standards include three indicators, namely timeliness of food distribution, food waste and the absence of errors in diet administration. The aim of this research is to determine the relationship between minimum nutritional service standards and the level of satisfaction of inpatients at the Muhammadiyah Islamic Hospital Sumberrejo, Bojonegoro Regency. This type of research is cross-sectional. The sample in this study was patients in classes 2 and 3 of the Shafa and Marwah inpatient rooms, totaling 135 patients. The data measured are the level of patient satisfaction, timeliness of food distribution, accuracy of diet and food waste. Bivariate analysis used the Spearman's Rank test. The results of data analysis showed that food distribution timeliness was 92.5%, diet accuracy was 98%, food waste was 15.1%, while patient satisfaction levels were very satisfied (52%), satisfied (44%), dissatisfied (2%) and very dissatisfied (1%). The results of the study showed that the timeliness of distribution of breakfast (p=0.864>0.05), afternoon (p=0.853>0.05), evening (p=0.864>0.05) and the level of satisfaction, while the accuracy of the diet and the level of satisfaction patients (p=0.112>0.05), for food waste and level of patient satisfaction (p=0.311>0.05). From this research it can be concluded that statistically there is no significant relationship between minimum service standards (timeliness of food distribution, accuracy of diet and food waste) and the level of patient satisfaction. Suggestions that can be given in this research are that hospital efforts are needed to maintain the quality of food services by paying more attention to the accuracy of diet for patients.

The optimization of distribution costs from the Koe Bluder factory to various branches is the problem in this study, which aims to minimize total delivery costs and maintain service quality and time efficiency. In the context of the food industry, especially the increasingly popular bluder cake, effective distribution management is crucial to meet customer demand without increasing operational costs. This study uses transportation methods to analyze and optimize the distribution process, which includes determining the initial allocation and identifying factors that affect transportation costs. The approaches used include the North West Corner (NWC) and Modified Distribution Method (MODI) methods to allocate and minimize shipping costs. The analysis results show that a total transportation cost of Rp 124.825,000 can be achieved using both methods. This research highlights the importance of efficient distribution planning in improving operational efficiency and customer satisfaction, with an emphasis on reducing costs without sacrificing service quality

Beverage business competition in the modern era is growing rapidly due to marketing developments and the many beverage and food brands that have become popular in the community. This makes business competition must develop its business to be more attractive. Indonesians not only drink mineral water, but also tea. The popularity of tea, encourages many beverage manufacturers to try to produce new products. Vina's iced tea makes iced tea with a combination of sweetened condensed milk, one of the popular types of tea. This study aims to analyze the effect of tea flavor intensity and ice cube texture on iced tea marketing strategies in Tambak Rejo Village, Waru, Sidoarjo. In the beverage industry, flavor and texture are important factors that influence brand image and product attractiveness in the market. This study uses qualitative and quantitative methods, to find out how consumers respond to the quality of the tea flavor they offer and the freshness of the ice cubes, and how these two factors affect the region. We are investigating how this can help increase sales of iced tea. This study shows that improving the unique taste of tea and the use of ice cubes with optimal texture can improve consumer experience, strengthen brand image, and influence purchasing decisions. Therefore, a strategy to improve product quality by considering aspects of taste and texture is the main key to increasing the competitiveness and sales of ice the village of tambak rejo. This article uses the Praticipatory learning and action (PLA) method or active field learning method is a participatory research method in which consumers and business actors are directly involved in the process of community service activities. In the context of iced tea sales strategies, the PLA method is used to understand how the intensity of tea flavor and texture of ice cubes affect consumer satisfaction and increase sales. 

Factors that can attract consumer interest in satisfying customers at fast food restaurants in Medan City include providing quality service. In addition to service quality, customer experience is also another factor that can attract consumer interest in buying. One thing that companies can do is to build a brand so that it will create brand equity. Based on the description above, the title of the study is, " The Effect of Service Quality and Customer Experience on Customer Satisfaction at Fast Food Restaurants in Medan City ". The purpose of this study is to determine the effect of service quality and customer experience on customer satisfaction at fast food restaurants in Medan City, both partially and simultaneously, and the formulation of the problem in this study is whether service quality and customer experience affect customer satisfaction at fast food restaurants in Medan City. The results of the study indicate that service quality has a significant effect on customer satisfaction , customer experience has a significant effect on customer satisfaction and simultaneously the variables of service quality and customer experience have a significant effect on customer satisfaction. The company should pay more attention to the quality of service that has been provided to users of delivery services so that the service is not just a slogan but is implemented seriously so that the company's image is maintained in the eyes of service users.

This research is motivated by the low number of sales of typical food products in Dua Koto District, which is caused by the lack of promotion and innovation of products. The purpose of this research is to analyse the right strategy to increase product sales in the future. This research uses descriptive qualitative method with data collection techniques through observation, interviews, and SWOT analysis. The results showed that the most effective strategy is the ST strategy, which utilises existing strengths to overcome various threats that arise. This strategy includes increasing promotions, product innovation, and improving service quality to make products more competitive in the market. With the implementation of this strategy, it is expected that managers and sellers of typical food products can be more active in promoting their products, both through social media and direct marketing. In addition, innovations in packaging and product variations also need to be considered in order to attract more consumers. If this strategy is implemented optimally, it is expected that the number of sales of typical food products in Kecamatan Dua Koto will increase significantly in the future.

The provision of in-flight catering services is a crucial component in ensuring a high-quality flying experience, guaranteeing food safety and nutritional balance to support passenger health during flights. PT. Aerofood Indonesia Denpasar is committed to being an internationally recognized catering company that provides a diverse range of meals, including Asian cuisine, Japanese/Korean cuisine, Western cuisine, Nusantara and local cuisine, pastry and bakery products for airline passengers. One of the most frequently produced main dishes is Woku Belanga Fish.This study aims to provide a comprehensive overview of the importance of food safety implementation and nutritional analysis in the in-flight catering industry. The research employs a qualitative approach through observations and interviews. Food safety assessment is conducted by determining Critical Control Points (CCPs) at each stage, from raw material reception to distribution to the aircraft. The majority of product descriptions align with the Indonesian National Standard (SNI) 01-4852-1998. Laboratory examination of the Ikan Woku Belanga dish revealed a total plate count (TPC) of 1.1 × 10⁴ CFU/g, with no detectable levels of Enterobacter, Escherichia coli, Staphylococcus aureus, or Bacillus cereus. In terms of its nutritional value, when served as a lunch option for midday flights, the Woku Belanga Fish dish meets 61.5% of the energy requirement, 85.5% of protein, 60.5% of fat, and 54.7% of carbohydrates, based on an adult daily energy requirement of 2,150 kcal.

Paguyuban is an organization of togetherness in a particular social group. This paguyuban is a family welfare coach that strives not only to educate residents, but also to foster and build families in the mental, spiritual and physical material fields as well as improving the quality of food, clothing, shelter, health, and the environment. Paguyuban Kebon Manggis has so far had difficulty in filing data. Along with the development of the paguyuban kebon mangosteen, the amount of data produced by the paguyuban has also increased. This has an impact on the need for data storage. Therefore, the community service proposal team considered it necessary to provide an understanding of the use of NAS (Network Attached Storage) to make it easier for paguyuban members to manage the increasing data. NAS (Network Attached Storage) servers are built to serve the needs of data files that can be accessed via a local area network with the TCP/IP protocol. This activity was carried out in front of the members of Paguyuban Kebon Manggis which was designed in 2 sessions. The first material was the socialization of the introduction of NAS and the second material was about the implementation of the use of NAS (Network Attached Storage). This PKM activity uses presentation methods, application simulations, and direct practice for participants assisted by the team. Then to make it easier, examples are given and opportunities for questions and answers are opened for PKM participants.

The growth of digital technology has significantly transformed the marketing strategies employed by micro, small, and medium enterprises. Within an increasingly competitive digital marketing ecosystem, high-quality visual branding serves as a crucial component in capturing consumer attention and enhancing brand awareness. However, the enterprises frequently encounter constraints related to budget, technology, and expertise in producing effective visual content. In response to these challenges, Rabbithall Studio offers a solution by providing affordable, high-quality content, particularly for enterprises that operating in the foods and beverages sector. This research aims to design a Business Model Canvas (BMC) for Rabbithall Studio to effectively support the digital marketing strategy of MSMEs. A descriptive qualitative approach is used to analyze key elements in the BMC, such as customer segments, value propositions, distribution channels, and cost structure. The research findings reveal that Rabbithall Studio has a strategic business model, focusing on providing aesthetic and Instagrammable product photography services, along with copywriting support. This study offers a strategic guide for MSMEs to adopt visual and content-based marketing to enhance their competitiveness in the digital market.

In a rapidly changing and competitive business era, an effective human resource (HR) management strategy is a vital foundation for the sustainable growth of an organization. Basuki expressed this by stating that in a dynamic and competitive business environment, an effective HR strategy is an important key to sustainable growth. This research method is a literature review research. Literature review is a description of theories, findings, and other research materials obtained from reference materials to be used as a basis for research activities to compile a clear framework of thinking from the formulation of the problem to be studied. The author summarizes, analyzes, and synthesizes critically and in depth from previous literature. The results of this study state that Kentucky Fried Chicken (KFC) is one of the largest fast food restaurant chains in the world that focuses on fried chicken. KFC's operational success depends not only on quality products, but also on skilled, motivated human resources (HR) who are in accordance with the organizational culture. In a highly competitive business context, strategic planning and HR recruitment at KFC are one of the main keys to maintaining competitive advantage and the best service to customers.

This study aims to analyze the service management strategies implemented by PT Gojek Indonesia to enhance customer satisfaction. Using a qualitative approach based on literature review, the research explores the relationship between service quality, service diversification, and technological innovation in shaping customer experiences. The findings reveal that service management strategies, such as quick booking features, real-time tracking, and digital payment solutions via GoPay, significantly influence customer satisfaction. Service variations like Go-Ride, Go-Car, and Go-Food enable Gojek to meet diverse customer needs, while a focus on reliability and security assurance fosters user loyalty. The study highlights the importance of continuous innovation and quality improvement to maintain Gojek's competitive position in the online transportation service market.

This study discusses the role of service quality in increasing customer satisfaction with a case study at McDonald's. Service quality is an important factor in the fast food restaurant industry, especially to create positive experiences, loyalty, and customer satisfaction. Through a qualitative approach based on literature review, this study analyzes service dimensions, such as speed, responsibility, and staff attitude that affect customer experience. The results of this study indicate that speed of service, employee friendliness, and product consistency are the main factors in shaping customer satisfaction at McDonald's. Therefore, the use of technology such as self-ordering machines and application-based services contribute significantly to increasing efficiency and customer satisfaction. McDonald's also strives to maintain standards of efficiency and customer comfort facilities. This study emphasizes the importance of consistently improving service quality in creating loyalty and strengthening brand image amidst competitive competition.

This study aims to analyze the impact of product quality and customer satisfaction on the competitiveness of KFC and Sabana, considering the implementation of ISO 9000 standards. Using a survey method, data were collected from 30 respondents who are customers of both brands. The analysis results indicate that product quality has a significant effect on customer satisfaction, which in turn contributes to enhancing the competitiveness of both companies. KFC, known for its consistency and product innovation, demonstrates higher competitiveness compared to Sabana. However, Sabana also shows commendable efforts in improving quality and customer satisfaction. These findings emphasize the importance of implementing ISO 9000 quality management standards in enhancing product quality and customer satisfaction as key factors in maintaining competitiveness in the fast-food industry. This research provides insights for companies to focus more on quality improvement and service for long-term success.

Pizza rolls are snacks in the form of small rolls that usually contain typical pizza ingredients, such as tomato sauce, cheese, meat such as pepperoni or sausage, and various other toppings. The outer crust of pizza rolls is usually made from thin dough such as bread or pastry, then fried or baked until crispy. Pizza rolls are a small snack that combines the classic taste of pizza with a practical form that is easy to eat at any time. Its popularity makes it a favorite choice for casual events, parties or just an afternoon snack. Seeing the increasing food trend, the author took the initiative to make pizza rolls with topping variants in order to provide education to people who want to become entrepreneurs in the culinary field, especially snacks. Pizza rolls are known as a practical and delicious snack, but their health benefits depend on the ingredients used and how they are made. Some of the potential benefits of pizza rolls, especially if made with quality ingredients and consumed in moderation, are a source of fast energy, rich in protein, a source of calcium, contain vitamins and minerals, a healthy alternative with modifications, and improve mood. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making pizza rolls with topping variants; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making pizza rolls with topping variants can be consumed daily and can be used as an entrepreneurial product.

The One Stop Service provided by the Indonesian Food and Drug Authority is designed to streamline the registration procedures for herbal medicines, cosmetics, and health supplements. This service is essential for improving efficiency, accessibility, and user satisfaction; however, empirical evaluations of user satisfaction remain limited. Previous studies highlight that service quality, communication, and responsiveness are key factors influencing satisfaction, but specific research on BPOM’s OSS is scarce. This study aims to evaluate user satisfaction levels, identify key determining factors, and provide recommendations for improving the service. A quantitative approach was employed, collecting data through questionnaires from participants who engaged in the service, both offline and online. The results indicate that most respondents were satisfied, particularly with processing time, ease of access, and staff responsiveness. However, areas requiring improvement include the development of digital features, more equitable service distribution, and enhanced transparency in communication. This study offers novelty by emphasizing the importance of a holistic approach that incorporates dimensions of communication, privacy, and inclusivity.

This research is motivated by several problems. The aim of this research is to analyze the influence of food quality and employee service on guest satisfaction at the Pangeran City Padang Hotel. The type of research used in this research is descriptive with quantitative data. The type of data used in this research is primary data. The population of this research is research conducted on guests staying at the Pangeran City Padang Hotel. Questionnaires were distributed to 88 research respondents. With a sampling technique using nonprobability sampling. The data collection technique was carried out using a questionnaire with a Likert scale which had been tested for validity and reliability. Data from this research were processed using SPSS 25.00. The results of this study show that the overall food quality variable is included in the adequate category at 55.68%. Overall employee service is included in the adequate category at 44.32%. Overall guest satisfaction is included in the less satisfied category at 40.60%. The influence of food quality and employee service on guest satisfaction with customized R Square is 51.3% while 48.7% is influenced by other factors.

Uric acid is the end product of purine metabolism in the body, generated from the breakdown of purine substances found in certain foods. When uric acid levels in the body exceed normal limits due to excessive production or impaired excretion, uric acid crystals can accumulate in the joints, leading to a condition known as gout. This Community Service initiative aims to enhance understanding among adults regarding the risks of high uric acid levels and preventive efforts through routine screening and health education. The program is structured using the Plan-Do-Check-Act (PDCA) method to provide comprehensive education on risk factors and prevention, as well as to assess participants' uric acid levels. This initiative emphasizes the importance of a healthy lifestyle and routine examinations as preventive measures, supporting early detection and management of health risks related to uric acid. The continuity of this service activity is expected to improve community quality of life over time.

Through the Governance Network, the government has a great possibility to reach problems more closely by utilizing the advantages of the network and developing innovative ideas to overcome public problems and improve the quality of services and public policies. One of the problems is the food security policy. This study uses the concept of Social Network Theory (Klijn & Koppenjan) which looks at the structure in the policy implementation network, namely the aspects of contact, trust, information sharing, and resource exchange as well as how to coordinate between actors in the food security policy implementation network in West Papua Province. The results of the study show that the relationship and participation of actors in the network have not run optimally. This can be seen from the structure in the network which includes trust, information sharing, and resource exchange has not been optimal. Meanwhile, contact from the structure in the network has been carried out well, with the formation of policy tools. Coordination in the food security policy implementation network uses the type of mutual adjustment coordination. The implementation of the Food Security Policy in the Perspective of the Governance Network has not been effective.

Good Manufacturing Practice (GMP) in the food industry is a requirement that must be met to produce products that are safe for consumers to consume, where such practices are implemented to prevent and reduce food contamination. Therefore, an understanding of GMP is needed to address the issues faced by SMEs, including the lack of assurance regarding food safety and quality. Issues regarding food safety and quality assurance are crucial for the food industry. Demands for food safety and quality continue to rise along with consumer demand. The purpose of this service is to provide understanding and implementation of GMP in the production department. The method used involves direct visits, discussions, guidance, and implementation of improvements related to GMP application in the production department. The results of the service obtained before this training from 11 participants were 8 SME participants who were unaware or had not heard of GMP. The results of questionnaire measurements regarding performance and expectations of 12 questions posed showed that some questions received higher performance scores compared to expectations, such as questions regarding the relevance of the service materials to community issues and the cohesion of the community service team. For the average results of each performance and expectation question, a performance score of 3.7 out of 4 was obtained for this service activity, and an expectation score of 3.8 out of 4 was obtained. This indicates that participants felt a high level of satisfaction with the performance and expectations of this GMP service activity.

Good Manufacturing Practice (GMP) in the food industry is a requirement that must be met to produce products that are safe for consumers to consume, where such practices are implemented to prevent and reduce food contamination. Therefore, an understanding of GMP is needed to address the issues faced by SMEs, including the lack of assurance regarding food safety and quality. Issues regarding food safety and quality assurance are crucial for the food industry. Demands for food safety and quality continue to rise along with consumer demand. The purpose of this service is to provide understanding and implementation of GMP in the production department. The method used involves direct visits, discussions, guidance, and implementation of improvements related to GMP application in the production department. The results of the service obtained before this training from 11 participants were 8 SME participants who were unaware or had not heard of GMP. The results of questionnaire measurements regarding performance and expectations of 12 questions posed showed that some questions received higher performance scores compared to expectations, such as questions regarding the relevance of the service materials to community issues and the cohesion of the community service team. For the average results of each performance and expectation question, a performance score of 3.7 out of 4 was obtained for this service activity, and an expectation score of 3.8 out of 4 was obtained. This indicates that participants felt a high level of satisfaction with the performance and expectations of this GMP service activity.

Minimum service standards are about the quality of basic services which are an obligatory matter for the region that every citizen has the right to obtain at a minimum. So each hospital can implement and fulfill services in accordance with the minimum service standards that have been set. Nutrition services in hospitals can be said to be of quality if they have met 3 indicators related to minimum standards of service in nutrition services, where these are accuracy of food distribution (≥ 90%), accuracy of diet (100%), food waste (≤ 20%) (Ministry of Health , 2008). This study aims to determine the timeliness of food distribution to patients, determine the accuracy of the type of diet to patients and food waste to patients in the Asoka ward of Syarifah Ambami Rato Ebu Regional Hospital. The type of research used is descriptive quantitative with a cross sectional research design. This research was conducted in November at Syarifah Ambami Rato Ebu Bangkalan Regional Hospital. The subjects in this study were 169 inpatients in the Asoka room for 10 days. The data collection technique was carried out using the observation method. Observations consist of data on the timeliness of food distribution, data on the accuracy of the diet and data on patient food waste. The data analysis technique used is univariate. The results of the research stated that the average results for the timeliness of food distribution were 74%, the accuracy of the type of diet was 100% and the food waste was 27%. Thus, it can be interpreted that the indicator of timeliness of distribution of food and food waste has not yet reached the SPM success indicator, while the accuracy of the type of diet has reached the SPM success indicator.