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The purpose of this final project is to describe efforts to improve the quality of buffet lunch dishes at the Aria Centra Hotel, Surabaya. This study uses theories from experts who study the improvement of the quality of buffet lunch dishes. The method used in this study is a qualitative method with a descriptive approach. This study uses interview and documentation techniques to support the qualitative approach. This study uses many data collection techniques used interviews and documentation. The focus of this study is to determine the improvement of the quality of breakfast menu dishes. The final results of this study indicate that the Aria Centra Hotel, Surabaya, has provided the quality of breakfast menu dishes according to the wishes of guests. The improvement in the quality of breakfast menu dishes is in accordance with the quality standards set by the chef team. The hotel industry in Surabaya is currently facing very competitive competition, so the Aria Centra Hotel, Surabaya, is required to continue to innovate and improve product quality to maintain guest loyalty. One of the superior services that is a meeting point for large guest interactions is the buffet lunch dish.

This study analyzes the effect of pastry menu innovation and breakfast service on guest satisfaction at Hotel Indigo Seminyak Bali. The increasing competition in the hospitality industry requires hotels to continuously improve service quality and guest experience. Menu innovation and breakfast service are key factors that directly influence guest satisfaction, particularly through the overall dining experience during guests’ stay. This research used a quantitative descriptive approach with data collected through questionnaires, observation, and documentation from 120 respondents selected using purposive sampling. The data were analyzed using validity and reliability tests, classical assumption tests, multiple linear regression, t-test, and F-test with SPSS version 26. The results show that menu innovation has a positive and significant effect on guest satisfaction (p < 0.05). Breakfast service also has a positive and significant effect on guest satisfaction (p < 0.05). Simultaneously, both variables significantly influence guest satisfaction (F = 41.701). Among the two variables, breakfast service is the most dominant factor affecting guest satisfaction. These findings indicate that improving menu innovation and breakfast service can enhance guest satisfaction and strengthen competitiveness in the hospitality industry.

Oral and dental health problems among elementary school children remain relatively high, particularly dental caries, which is influenced by low levels of knowledge and inadequate toothbrushing skills. Children aged 6–12 years are in the mixed dentition phase and therefore require special attention in maintaining oral hygiene. This community service activity aimed to improve the knowledge and toothbrushing skills of elementary school students through a demonstration method using a dental phantom model. The activity was conducted at SD Inpres Maccini Sombala I in January 2026 and involved elementary school students as participants. The methods applied included oral health education, demonstration of proper toothbrushing techniques using a dental phantom, mass toothbrushing practice, and evaluation through pre-test and post-test as well as direct observation. The results showed an improvement in students’ understanding of the correct timing, frequency, and technique of toothbrushing, namely brushing twice a day after breakfast and before bedtime. In addition, students were able to practice proper toothbrushing techniques more effectively after the demonstration. The use of a dental phantom as an educational medium proved to be effective in increasing students’ interest, understanding, and toothbrushing skills. This activity is expected to help establish good toothbrushing habits from an early age and support promotive and preventive efforts to reduce the prevalence of dental caries among elementary school children.

This study aims to describe dietary patterns, food consumption habits, hygiene awareness, and environmental and social factors related to digestive disorders in junior high school students. This study used a descriptive approach with a closed-ended interview method (Yes/No answers) with Thirty-five  junior high school students using 15 questions. The results showed that some students did not have consistent breakfast habits, had a high tendency to consume fried foods and sugary drinks, and demonstrated low awareness of food safety and hygiene habits such as washing hands before eating. In addition, the school environment, peer influence, and psychological well-being influence students’ eating patterns. These factors contribute to digestive problems in some students. Therefore, schools must actively participate in maintaining a clean environment, providing students with healthy food options, and providing ongoing nutritional instruction on digestive health.

Breakfast and sleep quality are important factors that can influence students’ concentration and academic achievement. This study aims to analyze the relationship between breakfast consumption levels and sleep quality with the learning achievement of students at SMP Negeri 31 Medan. This research used a quantitative method with a cross-sectional design. The study population consisted of all 192 eighth-grade students, with a sample of 88 respondents selected through simple random sampling. Breakfast intake was measured using a 3x24-hour food recall (breakfast time only), sleep quality was assessed using the Pittsburgh Sleep Quality Index (PSQI) questionnaire, while learning achievement was obtained from semester exam scores in Indonesian Language and Mathematics subjects. Data analysis was carried out using the Chi-Square test with a significance level of 0.05. The results showed a significant relationship between breakfast intake and learning achievement in Indonesian Language (p=0.003) and Mathematics (p=0.000). Sleep quality was also proven to be associated with learning achievement in Indonesian Language (p=0.001) and Mathematics (p=0.000). The conclusion of this study is that having breakfast with adequate nutritional intake and maintaining good sleep quality contribute positively to improving students’ learning achievement.

Anemia is a micronutrient deficiency problem that is common in various parts of the world. Indonesia is one of the countries with a high anemia rate. According to the 2024 Basic Health Research (Riskesdas), the anemia rate in adolescent girls reached 32%. Breakfast habits and consumption of iron supplements affect daily nutritional intake. Low hemoglobin levels occur due to infrequent iron supplement consumption and inadequate food intake, resulting in a lack of iron stores in the body. The purpose of this study was to encourage adolescent girls to continue maintaining good habits of consuming iron supplements and having a healthy breakfast. This study used a quantitative analytical observational method with a cross-sectional design. The target population was female students of SMPN 1 Nibong. The study was conducted at SMPN 1 Nibong. The sample was obtained using a cluster random sampling technique of 50 respondents. The results of the chi-square test showed a strong association between breakfast habits and the risk of anemia, with a p-value of 0.000, which is far below 0.05, so technically significant. In essence, breakfast habits and blood supplement consumption have been shown to influence the risk of anemia in adolescent girls at SMPN 1 Nibong. The school is expected to promote understanding of nutrition and the importance of breakfast and blood supplement consumption, as well as motivate students to eat breakfast and consume blood supplement tablets regularly.

Cognitive concentration constitutes a pivotal determinant within the educational process; when an individual exhibits impaired attentional capacity, the instructional input received is unlikely to be effectively encoded into neural pathways or long-term memory, thereby rendering the expenditure of effort, time, and resources essentially futile. This investigation sought to elucidate the associative dynamics among breakfast consumption patterns, levels of physical activity, and sleep quality in relation to academic concentration among students in Grades X and XI within the North Bogor District. Employing a cross-sectional methodological framework, the study encompassed 101 participants whose selection adhered to an observational analytic approach. Empirical data pertaining to breakfast behavior, physical activity, sleep quality, and concentration performance were acquired through standardized self-administered questionnaires. Analytical procedures were conducted using the chi-square statistical test. The inferential findings demonstrated a statistically significant association between breakfast habits (p = 0.002) and sleep quality (p = 0.008) with learning concentration, whereas physical activity exhibited no significant correlation (p = 0.831). Accordingly, the study substantiates that breakfast regularity and sleep quality are meaningfully interrelated with students’ concentration levels, while physical activity does not manifest a measurable relationship with concentration outcomes

Nutrition services are an essential component in hospital healthcare systems, directly supporting patient recovery through timely and clinically appropriate nutrition. This study aimed to analyze the timeliness of meal distribution, diet appropriateness, diet types, patient satisfaction, and factors supporting efficient nutrition service at Hospital X. A descriptive quantitative observational design was employed, involving 35 inpatients, observing meal delivery, menu accuracy, and staff performance. Results showed that the majority of diet-receiving patients were male (60%), aged 20–45 years (34.3%), with most staying 2 days (60%). Meal distribution was timely: 94.3% for breakfast, 97.1% for lunch, and 100% for afternoon snacks and dinner. The most common diets were TKTP (High Calorie High Protein, 22.9%) and DMRG (Low Salt Diet, 17.1%), and all patients received diets according to medical indications (100%). Patient satisfaction regarding meal timeliness, diet appropriateness, taste, food temperature, and staff performance was mostly satisfied to very satisfied, with minor dissatisfaction (5.7%) only during breakfast due to distribution delays. Despite limited personnel, service efficiency was achieved through clear task division, effective communication, work discipline, supporting systems, and active supervision. In conclusion, nutrition services at Hospital X are effective, efficient, timely, diet-appropriate, support patient recovery, and comply with hospital service standards. The alternative hypothesis (H1) is accepted, and the null hypothesis (H0) is rejected

Teeth and mouth are the first part of the digestive system, where germs and bacteria can enter and cause health problems. Teeth are also part of the body. Tooth decay can affect the health of other body parts, which can disrupt daily activities. Brushing your teeth plays a very important role in preventing the development of bacteria that can cause tooth decay. Therefore, effective educational efforts are needed to care for teeth by brushing your teeth at least twice a day at the right time, in the morning after breakfast and at night before bed. The behavior of eating sticky and sweet foods can affect the occurrence of tooth decay. One method that is considered effective is education that can increase knowledge about how to brush your teeth properly. The purpose of this study was to analyze the effect of providing education on how to brush your teeth properly and correctly to increase the knowledge of elementary school children. This study used a quasi-experimental research method (Quasi Experimental Design), a pre-experimental design with a pre-post design Single group that is quantitative. The population in this study was 55 people. The research sample was 35 people using the Slovin formula with a margin of error (0.1). with a significance level of p <0.05.

This research aims to analyze the governance forms implemented by the village government in the breakfast culinary tourism program to empower Micro, Small, and Medium Enterprises (MSMEs) in Punden Rejo Village, Tanjung Morawa District, Deli Serdang Regency. It explores the application of good governance principles in local economic development based on culinary tourism. Using a descriptive qualitative approach, the study collected data through in-depth interviews, observations, and documentation from village officials, MSME actors, and tourists. The study is guided by Sedarmayanti's principles of good governance, particularly participation and accountability, linked to MSME empowerment. The results reveal that the breakfast culinary tourism management has not been optimal. Accountability is weak, as the village government has not registered or mentored MSMEs in the tourism sector to obtain a Business Identification Number (NIB) from the local Cooperative and MSME Office. Additionally, there is a lack of reporting on tax deductions and minimal support for business capital and training, causing many MSMEs to cease operations. From a participatory perspective, the village government has not actively involved community institutions like Pokdarwis, PKK, and Karang Taruna in planning and implementing activities, resulting in weak social support for MSMEs. Overall, the management of breakfast culinary tourism in Punden Rejo Village has not optimally empowered MSMEs due to weak implementation of accountability and participation principles. The success of sustainable tourism depends on cooperation between the village government, MSMEs, and local institutions to build a participatory and accountable tourism management system.

Breakfast is an important habit that plays a major role in meeting children's energy and nutritional needs. The energy obtained from breakfast is essential for daily activities, including learning and playing, enabling children to achieve optimal performance both physically and cognitively. Furthermore, breakfast habits also contribute to children's nutritional status, reflecting the balance between nutritional intake and needs. However, the reality shows that in Indonesia, approximately 40% of children still do not have breakfast before going to school, potentially affecting their nutritional status. This study aims to determine the relationship between breakfast habits and the nutritional status of students at Muhammadiyah Kayen Elementary School. The study used a quantitative approach with a cross-sectional design and utilized primary data. The study population was all 225 students in grades I to IV. Of these, 112 students were selected through a purposive sampling technique. Data were collected using a questionnaire to explore breakfast habits and anthropometric measurements of height and weight to determine nutritional status. Data analysis was performed using the Fisher exact test. The results showed a p-value of 0.742 (p > 0.05), indicating no significant relationship between breakfast habits and students' nutritional status. A total of 79.5% of students had good breakfast habits, while 20.5% were classified as adequate. Meanwhile, the students' nutritional status consisted of good nutrition (57.1%), overnutrition (19.7%), obesity (11.6%), malnutrition (8%), and undernutrition (3.6%). Thus, it can be concluded that breakfast habits are not significantly related to the nutritional status of students at the school.  

Nutritional status is an overview of the condition of the body that reflects the balance between nutrient intake and the body's nutritional needs. Breakfast habits and the amount of pocket money are factors that can affect the nutritional status of school-age children. Objective: This study aims to determine the relationship between breakfast habits and the amount of pocket money with the nutritional status of students at Karya Bakti Helvetia Private Elementary School. Methods: This research employed an analytic survey method with a cross-sectional design. Results: The results showed that there was a significant relationship between breakfast habits and students’ nutritional status (p-value = 0.002; p < 0.05) and a significant relationship between the amount of pocket money and students’ nutritional status (p-value = 0.002; p < 0.05). Conclusion: It can be concluded that breakfast habits and the amount of pocket money are significantly associated with the nutritional status of students at Karya Bakti Helvetia Private Elementary School.

The number of school-age adolescent girls in Banggai Regency, Central Sulawesi, still faces serious challenges related to nutritional problems such as anemia and chronic energy deficiency (SEZ). Low nutritional literacy and unbalanced food consumption habits also worsen their nutritional status, especially during puberty when nutritional needs increase significantly. This service activity aims to increase the understanding and awareness of young women on the principles of balanced nutrition through a participatory educational approach. The implementation of the activity was carried out at SMP Negeri 2 Bunta, Simpang Raya District, involving 30 students in grades VII and VIII as well as UKS supervisory teachers. The intervention included providing material on "Fill My Plate", the 4 pillars of balanced nutrition, and the risk of nutritional disorders in adolescents. The material was delivered in the form of interactive counseling using leaflet media, accompanied by knowledge measurement through pre-test, post-test, and one-week post-activity evaluation. The results of the activity showed a significant increase in students' understanding of the principles of balanced nutrition, with the knowledge score of the good category increasing from 40% to 87%. Most of the participants were able to mention the composition of the meal portion, the importance of breakfast, restrictions on fast food consumption, and the need to drink enough water every day. This activity also has an impact on increasing the capacity of teachers in assisting and monitoring the health status of students through the UKS program. Teachers become more active in conducting periodic counseling and recording the nutritional development of female students on a regular basis. School-based balanced nutrition counseling has been proven to be effective in improving adolescent nutritional literacy. This educational model can be replicated in other regions with cross-sectoral support such as education offices, health centers, and village governments, to support the achievement of sustainable development goals in the health sector.

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.

This study aims to analyze the development of the breakfast menu at the InterContinental Bandung hotel after covid - 19, this research was made using descriptive qualitative research methods, this research focuses on analyzing the differences in the development of the breakfast menu at the InterContinental Bandung hotel after and before covid - 19. The very obvious difference lies in terms of service which is more hygienic than before covid - 19. So that the new rules in the covid - 19 era make new policies that support people to live healthier and more hygienic lives. The results showed that the differences in the breakfast menu arrangement at the InterContinental hotel were very different before and after the arrival of covid - 19.

Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake were design to have higher protein and fiber. This study used Completely Randomized Design (CRD) consisting of two factors, the first factor was the ratio of arrowroot starch and soybean flour (90:10 , 85:15 , 80:20). The second factor was the percentage of ginger extract (10, 15, and 20%). The results of study showed that the ratio of arrowroot starch and soybean flour 80:20 with the addition 15% ginger extract was the best flakes formulation. The flake contain 2.62% moisture, 1.73% of ash, 7.53% of fat, 9.58% protein, 9.62% crude fiber, 78,55% carbohydrate. The organoleptic (triangle) test reported that 11 panelists stated that there was a ginger taste in the flakes and 9 panelists stated that the flakes having ginger like aroma. Using arrowroot and soybean flour could improve the nutrition properties of the flakes. Consuming flake with high protein was important to support days.

Breakfast  with a healthy menu will improve good nutrition by paying attention to a balanced diet. And when breakfast is not adequately fulfilled, it can result in poor nutritional status, leading to depression, which disrupts brain function and negatively impacts academic performance. Research objective : That is to determine the relationship between breakfast habits and nutritional status with the academic performance of students at SDN Nanggala 1. Research method : This study uses a quantitative analytic correlation approach with a cross-sectional study design, involving 68 respondents as samples representing the population. The sampling technique used is total sampling. Research result : The majority of respondents in this study were male totaling 38 students (55.9%), the majority of respondents were 12 years old totaling 54 students (79.4%), the majority of respondents were from class VI A totaling 36 students (52.9%). The majority of respondents had poor breakfast habits totaling 28 students (41.2%), the majority of respondents had poor nutritional status totaling 46 students (67.6%), the majority of students have low academic achievement with 59 students (86.6%). The results of the chi-square test indicate No. relationship between breakfast habits and academis achievement with p=0,446 > a =0,05, and there is no relationship between nutritional status (BMI) and academic achievement p=0,055 > a =0,05.

Breakfast is important for school students, especially teenagers because schools are full of activities that require a large amount of energy that can impact concentration. This study aims to determine the relationship between macronutrient intake during breakfast and the concentration of students of SMA Negeri 1 Grogol, Kediri. The design of the study is descriptive analytics with a cross-sectional research design including a total of 88 students. The sampling technique is simple random sampling. Breakfast data collected using food recall and concentration levels used Grid Concentration Test sheets. The data analysis technique used Somers’d. The result showed there is a significant relationship between carbohydrate (p = 0,017; r = 0,219) and protein intake (p = 0,008; r = 0,266) consumed at breakfast and student concentration, the relationship between the two variables was quite weak, but there was no significant relationship between intake of fat consumed at breakfast and student concentration (p = 0,220; r = 0,112). The conclusion of this study is that carbohydrate and protein intake consumed at breakfast is associated with student concentration.

Breakfast is often considered an important habit to support health and nutritional status in school children. This study aimed to determine whether there is a correlation between breakfast and the nutritional status of 5th grade at SD Tunas Bangsa Denpasar in 2024. The research used a quantitative design with a cross-sectional approach. The sample consisted of 35 students selected through total sampling. Data were collected using questionnaires and anthropometric measurements (BMI-for-age). The analysis revealed that although most students who regularly had breakfast maintained good nutritional status, the Spearman test showed no significant relationship between breakfast habits and nutritional status (p-value > 0.05). This study concludes that breakfast does not have a direct relationship with nutritional status, although it remains important as part of a healthy lifestyle.

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.