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The purpose of this service is to find out how and how much influence the use of the management control system (SPM) and marketing strategies implemented at the Campus Coffee Shop has to improve quality so that it can survive in the competition of similar coffee shop businesses. Marketing development strategy for campus coffee shops (KOKAM). Several approaches that can help coffee shops around campus increase their attractiveness and business success include understanding the target market, strong branding, menu variations, special promotions for students, collaboration with student organizations, a comfortable and instagrammable atmosphere, promotions on Social Media. Conclusion Warkop campus coffee (KOKAM) is growing and attracting more customers, prioritizing the quality of the products sold, warkop is a comfortable place with affordable coffee prices with the aroma and taste of coffee being the main attraction, by creating a variety of different coffee flavors, take advantage of social media platforms to introducing warkop.

One of the important roles of nutrition services is to improve the nutritional status of patients in hospitals so that it is hoped that this can speed up the healing process and shorten the length of stay. The aim of this research is to determine the food management system in order to fulfill patient nutrition at Malahayati Islamic Hospital. This research uses descriptive qualitative research. Data collection techniques by means of observation, interviews using recording and use of documents. Next, the data collected is analyzed. The informants for this research were 4 informants including the head of the Nutrition Installation, staff/nutrition experts and food processing officers and waiters. The sampling technique was carried out using Purposive Sampling. The research results show that the food procurement system starting from ordering and purchasing, receiving, storing and distributing food ingredients is in accordance with PGRS. And food processing starts from menu variations using a 7-day menu cycle, but food presentation and distribution needs to be monitored and evaluated in the use of PPE for waiters. Food procurement system, food processing, food distribution in accordance with PMK No. 78 concerning PGRS and food delivery system management.