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Food waste is still a significant problem, affecting food security, the environment, and the global economy. More than 53% of food produced becomes waste. Food waste worldwide totals 1.3 trillion annually. One of the districts with a high food waste rate is Banyumas. The most significant contributor to waste in the Banyumas region in 2021 was food waste, accounting for 39.85%, with much of it generated by restaurants. Restaurants play an essential role in managing food waste, as most food discarded at the preparation stage cannot be reused. This study aims to analyze the relationship between demographics and food waste reduction to support a digital technology approach from a restaurant perspective. This study used quantitative methods. The respondents of this study were 100 restaurants located in Banyumas, including A La Carte, Ramesan, Tegal, and Padang, and the data were analyzed using ANOVA. The results show that demographic factors, including income, age, restaurant opening hours, and the prices of best-selling foods, influence food waste in restaurants. The recommendation is for restaurants to prepare and plan menus. This will affect food prices, opening hours, and revenue. Some restaurants can increase their knowledge of handling food waste.

The development of halal tourism has encouraged sharia hotels to provide services that are not only comfortable and functional, but also consistent with Islamic values and halal assurance. This study aims to analyze the integration strategy between sharia hotels and halal restaurants in increasing guest visits and satisfaction at Mangkuto Sharia Hotel Payakumbuh. This research employed a qualitative approach with a case study design. Data were collected through in-depth interviews, observations, and documentation involving hotel management, operational employees, guests, sharia certification experts, and representatives of the local government. The data were analyzed descriptively and strengthened through strategic analysis using the Resource-Based View (RBV), Value Chain, SWOT analysis, IFAS-EFAS matrix, TOWS matrix, and Blue Ocean Strategy. The findings reveal that service integration was implemented through sharia-based operational policies, halal assurance systems in restaurant activities, and cross-departmental coordination between the front office, housekeeping, and food and beverage departments. This integration created added value in the form of physical comfort, emotional trust, and spiritual peace for guests. Internal hotel data also indicated an increase in occupancy rates from 26% in 2020 to 52% in 2024 following the implementation of the sharia concept and halal restaurant integration. Strategic analysis positioned the hotel in Quadrant I (aggressive growth strategy), supported by its halal reputation, Islamic organizational culture, guest trust, and its uniqueness as the first sharia hotel in West Sumatra certified by the National Sharia Council–Indonesian Ulema Council (DSN-MUI). The implication of this study shows that the integration of sharia hospitality can serve as a competitive product strategy rather than merely a compliance instrument, while also supporting the development of regional halal tourism.

This study aims to analyze the implementation of spatial planning regulations in the development of tourism accommodations and law enforcement against spatial planning violations in the Bingin Beach area, Badung Regency. The rapid development of tourism in the area has encouraged the construction of various facilities such as villas, hotels, and restaurants, some of which are located in coastal areas and do not fully comply with spatial planning and licensing regulations. This study uses empirical legal research methods with a legislative approach, case approach, and legal sociology approach. Data was obtained through observation, interviews, and document studies, then analyzed qualitatively. The results show that the implementation of spatial planning regulations in Bingin Beach has not been optimal because there are still tourism accommodation buildings that violate zoning and coastal boundary line regulations. This condition is influenced by weak supervision, rapid tourism development, and lack of compliance with licensing procedures. Law enforcement is carried out by the local government through the imposition of administrative sanctions and efforts to control buildings that do not comply with spatial planning. This law enforcement aims to maintain order in the use of space and protect the sustainability of the coastal environment.

The development of halal tourism has encouraged sharia hotels to provide services that are not only comfortable and functional, but also consistent with Islamic values and halal assurance. This study aims to analyze the integration strategy between sharia hotels and halal restaurants in increasing guest visits and satisfaction at Mangkuto Sharia Hotel Payakumbuh. This research employed a qualitative approach with a case study design. Data were collected through in-depth interviews, observations, and documentation involving hotel management, operational employees, guests, sharia certification experts, and representatives of the local government. The data were analyzed descriptively and strengthened through strategic analysis using the Resource-Based View (RBV), Value Chain, SWOT analysis, IFAS-EFAS matrix, TOWS matrix, and Blue Ocean Strategy. The findings reveal that service integration was implemented through sharia-based operational policies, halal assurance systems in restaurant activities, and cross-departmental coordination between the front office, housekeeping, and food and beverage departments. This integration created added value in the form of physical comfort, emotional trust, and spiritual peace for guests. Internal hotel data also indicated an increase in occupancy rates from 26% in 2020 to 52% in 2024 following the implementation of the sharia concept and halal restaurant integration. Strategic analysis positioned the hotel in Quadrant I (aggressive growth strategy), supported by its halal reputation, Islamic organizational culture, guest trust, and its uniqueness as the first sharia hotel in West Sumatra certified by the National Sharia Council–Indonesian Ulema Council (DSN-MUI). The implication of this study shows that the integration of sharia hospitality can serve as a competitive product strategy rather than merely a compliance instrument, while also supporting the development of regional halal tourism.

The shift from manual and informal bookkeeping practices to technology-supported structured financial management in small and medium enterprises within the framework of the evolution of culinary MSME accounting practices by considering the typical socio-cultural context. The study aims to explore the transformation of accounting practices in culinary Micro, Small, and Medium Enterprises (MSMEs) in Makassar, Indonesia, through the metaphor "From Traditional Kitchens to Digital Restaurants." Using a mixed methods approach, this study integrates Pierre Bourdieu's theory of social practice to analyze the shift from informal manual bookkeeping to digital accounting systems sociologically, taking into account how habitus, capital, and social structure influence accounting adoption. The survey of 3,950 culinary MSMEs was complemented by qualitative interviews with 95 business owners. The findings highlight significant gaps in accounting practices, which are influenced by digital access, cultural capital, and social habits. Digital adoption improves financial reporting and profitability but remains uneven due to social and educational constraints. The study recommends targeted digital literacy programs and policy incentives to bridge the gap.

The management of organic kitchen waste from hotels and restaurants is an increasingly complex environmental problem, especially in tourist areas such as Pangandaran Regency. One innovation in sustainable organic waste management is the utilization of Black Soldier Fly (BSF) larvae through a bioconversion process to produce fresh maggots as high-protein animal feed. This study aims to analyze the effect of the use of BSF larvae in processing organic kitchen waste on the achievement of fresh maggot bioconversion production at the Sahate Main Waste Bank (BSI) in Pangandaran Regency. This study used a causal research design with a quantitative approach. Data collection methods were carried out through field observations and interviews, with data analyzed using normality tests, t-tests, and simple linear regression using SPSS software. During the 10-week research period, the total processed organic kitchen waste reached 44,969 kg, with a fresh maggot production of 5,644 kg. The analysis results showed that the use of BSF larvae had a positive and significant effect on the achievement of fresh maggot bioconversion production, as evidenced by a significance value of 0.001 (<0.05) and a calculated t-value of 8.793 (>2.306). The research findings also indicated that the scale and quality of kitchen organic waste play a significant role in increasing the effectiveness of bioconversion. This study concluded that the use of BSF larvae is an effective and sustainable method in processing kitchen organic waste and has the potential to support waste reduction while meeting the need for high-protein animal feed.

The development of information technology has encouraged restaurants and cafés to function not only as dining places, but also as venues for hosting various events. However, the event reservation process at Rumah Makan Ny. Hartini and Café Rain is still carried out manually through logbooks, telephone calls, and WhatsApp, resulting in problems such as unorganized data, delayed confirmations, and miscommunication with customers. In addition, the manual system limits access to information regarding venue availability, reservation schedules, and additional facilities required by customers. This study aims to develop a web-based event reservation information system using the prototyping method. The system design was carried out using Unified Modeling Language (UML), including use case diagrams, activity diagrams, and class diagrams to model user interactions, process flows, and system structure. The results of the study show that the developed system is able to automate the reservation process, customer data recording, reservation confirmation, schedule management, and additional facilities management. This system improves operational efficiency, data accuracy, and service quality, while also making it easier for customers to make reservations independently and obtain information quickly and accurately.

Tulungagung Regency has the potential for culinary tourism that can be developed, one of which is traditional culinary. Although the Tulungagung Regency Government has presented a "Halal Culinary Area" and a "Pinka Culinary Tourism Area", the area has not fully provided an interesting visual and functional experience. Therefore, it is necessary to design a space that facilitates traditional culinary MSMEs as well as an educational and recreational place. This design carries the theme of contemporary tropical architecture by considering local climatic conditions, through the application of wide openings, cross ventilation, wide trellises, and the use of natural materials, as well as expressive styles with the shape of a rooster roof and the basic shape of an elliptical building as a symbol of adaptation to climate change and the economy in the business environment. The facilities in this design include traditional restaurants, educational bales, wiyata offices, prayer rooms, playgrounds and other supporting facilities that can attract the interest of the community and introduce traditional Tulungagung culinary.

Panorama Sileme-Leme is a tourist destination in Humbang Hasundutan Regency, specifically in Huta Sileme-Leme, Parsingguran 2 Village, Pollung District, located at an altitude of approximately 1,600 meters above sea level. The beautiful natural panorama with Lake Toba as its backdrop and surrounded by expansive plantations makes it an ideal recreational spot. However, the supporting facilities in this area are insufficient to accommodate various recreational activities that could potentially be conducted there. Therefore, landscape planning and the provision of tourist facilities are necessary to make the area more attractive to visitors. The initial idea behind this concept is to plan the Sileme-leme Panorama area as an attractive tourism destination equipped with various supporting facilities for tourism activities. However, because it is located in a hilly area prone to landslides, the concept of a pine forest tourism area was implemented. In addition to enhancing aesthetics and visitor comfort, its primary function is to minimize landslides because pine trees are known as effective soil-stabilizing vegetation. In addition, the pine forest tourism landscape can also have interesting spots such as tall, shady pine trees, restaurants or cafes with views of the pine forest,  and also play areas for children. This helps enhance the visitor's tourism experience and makes them feel close to nature and the beauty of the pine forest. The planning of the Sileme-leme Panorama Area uses a semi-pine forest concept supplemented with various tourism facilities. The implementation of this concept has been considered through various analyses conducted previously. With the implementation of the semi-pine forest concept, it is hoped that the natural potential will not change significantly, and the preservation of nature in this area will remain intact. This planning is expected to make Panorama Sileme-leme a more developed tourist attraction and more appealing to visitors. Additionally, this planning is anticipated to boost the local community's economy.

Café retrorika is one of the cafes located in Batu City, Malang, which adopts a green marketing concept with a unique aesthetic touch, combining the concepts of “Retro” and “Eco-friendly”, where almost all of the café’s furniture and decorations are made from recycled materials, such as old windows, used motorcycle tanks, gas cylinders and rims, which are transformed into high-art decorative elements. Awareness of the importance of sustainable business is growing, including in the culinary sector. Cafes and restaurants now compete not only in terms of taste and service but also in their commitment to environmentally friendly concepts. Moreover, today’s consumers are increasingly selective in choosing places to eat that support local products, use environmentally friendly materials, and strive to reduce plastic waste. This is one of the reasons for building cafes with different concepts, as done by the owner and founder of Retrorika café. This study uses a qualitative approach with a case study research type. Data collection techniques include participant observation, interviews and documentation. The result show that Retrorika café was built based on the personal idealism of its owner as a green movement activist, rather than market calculations. The café’s “Retro” identity serves as physical evidence of sustainability practice through the use of used furniture while also creating a nostalgic experience. Its marketing strategy focuses on education through the Re-dukaci program, Retrorika goes to Halokes and Sa-Si-Su as an effort to prove the authenticity of green practices and mitigate greenwashing. These results can be concluded that the founder’s passion shapes the Green Corporate Identity and becomes a source of sustainable competitive advantage that is difficult to imitate.

Located in Karangjati, Semarang Regency. The rapid development of the culinary industry has led to increasingly fierce competition. Customer satisfaction is crucial for business continuity. This study employs a quantitative method with an explanatory design. A total of 96 individuals were surveyed using simple random sampling.  The F-test, reliability test, multiple linear regression, coefficient of determination, descriptive statistics, and t-test were used to analyse the data collected via a Likert scale questionnaire. The results show that taste and service quality have a positive and significant effect on customer satisfaction. Consistency in taste provides emotional satisfaction, while good service enhances the customer's dining experience. The coefficient of determination shows that these two factors explain more than 60% of the variation in customer satisfaction. These findings emphasise the importance for traditional restaurants to maintain the uniqueness and consistency of taste while improving service quality in order to build customer loyalty and maintain competitiveness.

Cash receipts represent one of the essential components for the hospitality industry. Hotels generate revenue primarily through room rentals, the use of available facilities, as well as the sale of food and beverages provided in their in-house restaurants. This study aims to understand how the internal control system is implemented in managing cash receipts and verifying invoices at Hotel XYZ. This research adopts a qualitative method with a descriptive analytical approach. The descriptive analysis in this study involves presenting data in the form of verbal descriptions, images, or graphics. Based on the analysis using the COSO framework, the results indicate that elements such as the control environment and control activities have been implemented effectively and optimally. However, the analysis also reveals that the risk assessment component within the cash receipt process has not yet been fully optimized, indicating a need for additional training and improvement in that area.

Choosing a strategic business location is a key factor in building a successful enterprise, especially in Lautem Municipality, Timor-Leste. This area presents various opportunities for businesses such as grocery shops, small restaurants, repair workshops, and agricultural ventures. However, entrepreneurs often face challenges like poor road infrastructure, limited purchasing power, and inadequate transport access. This study developed a web-based Decision Support System (DSS) using the ELECTRE method to help business owners select the most suitable location. The system evaluates multiple location options based on important criteria such as population density, transportation access, and economic activity. By using this approach, entrepreneurs can reduce the risk of choosing an unprofitable location and improve their chances of success. The results show that implementing the ELECTRE method in a DSS is effective for identifying optimal business sites. These findings are expected to serve as a practical reference for entrepreneurs in Lospalos and nearby areas, while also supporting local economic development in the region.

Food hygiene is a critical factor that must be considered when consuming food sold to the public. Improper food handling and processing may lead to contamination by harmful microorganisms. This study aimed to evaluate the hygiene practices of traditional Batak restaurants located in Kelurahan Besar, Medan Labuhan Subdistrict. This research was a descriptive survey study. Data collection was carried out through direct observation, field notes, and interviews with food handlers regarding industrial hygiene in Batak restaurants. The study used a qualitative research design with a phenomenological approach to explore hygiene practices in depth. The findings revealed that Restaurant A had mostly complied with hygiene standards in various aspects such as: location and building conditions, food ingredient selection, raw food storage, food preparation/cooking, cooked food storage, transportation of cooked food, and food serving. These practices were aligned with the guidelines outlined in the Regulation of the Minister of Health of the Republic of Indonesia No. 2 of 2023 on Environmental Health, particularly concerning hygiene and sanitation requirements for restaurants and food establishments. In contrast, Restaurant B had not met most of the hygiene standards in those same areas. The restaurant’s location and building conditions, ingredient selection, food storage, cooking process, food transportation, and serving methods were found to be below the acceptable standard as per the same Ministry of Health regulation. Conclusion: The study concluded that adherence to food hygiene standards plays a crucial role in ensuring food safety. Restaurant owners are advised to consistently maintain hygiene in terms of location and infrastructure, food selection, storage, cooking, transportation, and serving practices.

This study aims to thoroughly examine the influence of menu variety, taste, and price on customers' purchasing decisions at CEZ-ROS Restaurant, located in Kediri Regency. Understanding these factors is crucial for the restaurant to enhance customer satisfaction and improve sales performance. The research employs a quantitative approach with an associative research type, designed to explore relationships between variables. The sampling technique used is accidental sampling, where respondents were selected based on convenience and their availability during the data collection period. This method allows for practical and efficient data gathering from actual restaurant customers. Data analysis involves several statistical tests to ensure accuracy and reliability. Initially, validity and reliability tests were conducted to confirm the suitability of the questionnaire. Then, multiple linear regression analysis was used to determine how menu variety, taste, and price individually and collectively influence purchasing decisions. Additionally, t-tests assessed the significance of each independent variable, while the F-test evaluated their simultaneous effect. The coefficient of determination (R²) provided insight into how much variation in purchasing decisions could be explained by these variables. The results indicate that menu variety, taste, and price significantly impact purchasing decisions both individually and together. Specifically, customers prefer restaurants offering a diverse menu, delicious food, and reasonable pricing. The F-test confirms the strong combined effect of these factors on consumer behavior. However, the coefficient of determination also suggests that while these variables are important, other external influences such as service quality, ambiance, and promotions may also affect purchasing decisions. Overall, this study highlights that CEZ-ROS Restaurant should focus on maintaining menu diversity, enhancing taste quality, and setting competitive prices to attract and retain customers effectively.

The Digital transformation in Indonesia’s fast-food industry has accelerated the adoption of self-ordering technology to improve operational efficiency and customer experience. However, the implementation of such systems faces several technical, operational, and social risks that may hinder success. This study aims to analyze the optimization of risk management in the development of self-ordering applications for Indonesian fast-food restaurants. A qualitative approach through a literature review was employed to identify key risk factors and mitigation strategies based on academic sources published between 2020 and 2024. The findings reveal that a comprehensive and contextual risk management approach is critical for successful implementation. Technical risks can be minimized through staged system testing and robust data security, while operational risks can be mitigated through employee training and effective change management. Moreover, adapting system design to local cultural and consumer preferences enhances user acceptance. The study concludes that applying risk management frameworks such as ISO 31000 and PMBOK can strengthen the digital transformation of Indonesia’s fast-food industry and provide practical guidance for decision-makers in managing technology-based restaurant operations.

This study aims to examine and analyze how the implementation of Standard Operating Procedures (SOP) impacts employee performance improvement at Chatter Lounge Restaurant, Gumaya Tower Semarang. The background of this research stems from initial observations and interviews that revealed inconsistencies in SOP implementation, particularly in aspects of grooming and staff attitudes toward guests. A qualitative descriptive method with a case study approach was employed to gain a comprehensive understanding of the phenomenon. Data were collected through in-depth interviews with four key informants, direct observations of operational activities, and digital documentation related to SOP practices. The data analysis followed the interactive model of Miles and Huberman, which includes three main stages: data reduction, data display, and conclusion drawing. The findings indicate that SOP implementation positively contributes to enhancing employee discipline, time efficiency, and accuracy in following service procedures, leading to a more standardized service quality. Nevertheless, the implementation is not yet fully optimal as several employees lack a comprehensive understanding of SOP content. Inhibiting factors include limited advanced training opportunities, one-way briefings that restrict interactive communication, and the absence of a performance-based reward system to motivate staff. The study highlights that while SOPs serve as a crucial guideline to improve consistency and professionalism, their effectiveness depends heavily on continuous reinforcement and employee engagement. Therefore, it is recommended that the restaurant management strengthen SOP implementation through ongoing training, more participatory internal communication, and the establishment of performance-based reward mechanisms to maximize employee motivation, ensure service excellence, and ultimately enhance guest satisfaction.

This Field Work Practice (KKL) was conducted at Delastra Farm Yogyakarta with the objective of analyzing the implementation of marketing strategies to increase sales in the livestock sector. The research employed a qualitative approach through observation, interviews with the business owner, and documentation review. Findings reveal that Delastra Farm adopts integrated marketing strategies combining online promotion, offline promotion, and community networking. The application of Segmentation, Targeting, and Positioning (STP) as well as the Marketing Mix (product, price, place, promotion) has significantly enhanced consumer trust and strengthened the farm’s market position. Peak sales were recorded during Eid al-Adha, supported by stock increases, intensive promotions, and delivery services that meet customer expectations. Supporting factors include product quality, the credibility of the owner as both practitioner and academic, and varied promotional strategies across digital and traditional platforms. However, the farm faces several challenges, such as limited capital, fluctuating feed prices, and intense competition within the livestock market. This study highlights the importance of digital marketing adoption, customer relationship management, and product diversification to reduce seasonal risks. The practical implication is that effective marketing strategies can improve not only sales performance but also long-term brand positioning for local livestock businesses. Theoretically, this activity demonstrates the relevance of applying marketing management concepts to micro and small-scale enterprises in the agricultural sector. Strategic recommendations include strengthening digital presence through social media and marketplaces, expanding partnerships with restaurants and religious institutions, and exploring external funding to support sustainable business growth.

This Field Work Practice (KKL) was conducted at Delastra Farm Yogyakarta with the objective of analyzing the implementation of marketing strategies to increase sales in the livestock sector. The research employed a qualitative approach through observation, interviews with the business owner, and documentation review. Findings reveal that Delastra Farm adopts integrated marketing strategies combining online promotion, offline promotion, and community networking. The application of Segmentation, Targeting, and Positioning (STP) as well as the Marketing Mix (product, price, place, promotion) has significantly enhanced consumer trust and strengthened the farm’s market position. Peak sales were recorded during Eid al-Adha, supported by stock increases, intensive promotions, and delivery services that meet customer expectations. Supporting factors include product quality, the credibility of the owner as both practitioner and academic, and varied promotional strategies across digital and traditional platforms. However, the farm faces several challenges, such as limited capital, fluctuating feed prices, and intense competition within the livestock market. This study highlights the importance of digital marketing adoption, customer relationship management, and product diversification to reduce seasonal risks. The practical implication is that effective marketing strategies can improve not only sales performance but also long-term brand positioning for local livestock businesses. Theoretically, this activity demonstrates the relevance of applying marketing management concepts to micro and small-scale enterprises in the agricultural sector. Strategic recommendations include strengthening digital presence through social media and marketplaces, expanding partnerships with restaurants and religious institutions, and exploring external funding to support sustainable business growth.

Customer loyalty plays a crucial role in influencing sales performance and ensuring the sustainability of a fast-food restaurant. Therefore, strategies to foster customer loyalty must be implemented through continuous product innovation and enhanced customer satisfaction. This study aims to analyze the effect of product innovation and customer satisfaction on customer loyalty, with a specific focus on the iced cendol menu at Yoshinoya AEON Jakarta Garden City. The research employed a descriptive quantitative approach with a sample of 100 respondents selected using a specific sampling technique. Data were collected through observation, questionnaires, and documentation, and subsequently analyzed using the t-test for partial testing and the F-test for simultaneous testing. The results of the study indicate that product innovation has a significant partial effect on customer loyalty, as evidenced by a probability value of 0.000 < 0.05 and a t-count value of 5.287, which is greater than the t-table value of 1.98472. Furthermore, customer satisfaction also shows a significant partial effect on customer loyalty, supported by a probability value of 0.000 < 0.05 and a t-count value of 4.213, exceeding the t-table value of 1.98472. Simultaneous testing further reveals that product innovation and customer satisfaction together have a significant influence on customer loyalty, as shown by a probability value of 0.000 < 0.05 and an F-count value of 57.609, which is greater than the F-table value of 3.090. Thus, this research emphasizes that relevant product innovations combined with improved customer satisfaction play a vital role in strengthening customer loyalty, ultimately enhancing the competitiveness of fast-food restaurants amid an increasingly intense culinary industry.