Publication Search

Technological developments and increasingly high business competition make MSME actors must have a good marketing strategy to be able to compete with their competitors. This research was conducted to determine the marketing strategy carried out by Ledys Cake SMEs in facing competition in the digital era. The research method in this study uses a qualitative approach through structured interviews with business actors. The results of the study show that MSMEs provide added value and differentiation to the products and services provided, while in terms of price, they apply competitive prices. The application of technology is more widely used in culinary businesses through websites and social media to establish good relationships and communicate with consumers. The researcher concludes that there are several discussions, namely Strategy, Constraints and Solutions. The strategy carried out by MSMEs is that there is a 4P (Product, Promotion, Price, Place) mix. Product strategy in the form of innovation, promotion strategy in the form of price discounts, price strategy for every purchase of cake will get a bonus, and place strategy in the form of flexibility in sending cake orders, so as to maintain and improve the quality of the taste of the cake. Although there are financial constraints and product raw materials, we can still find solutions and alternatives, namely by managing finances and using raw materials efficiently. Then, MSME solutions by maintaining cash flow, product innovation, maximizing social media and delivery services

Performance Management is a procedure related to how to guide and develop the quality of employees at work. Where, the work of employees becomes a benchmark for the company’s budgeting system. By optimizing performance, good performance management is needed to realize the company’s goals. The research subject is Cafe Uncle Jack, has been operating for 5 years (2017) as a culinary business and consists of Mrs. Lina as Leader, Mrs. Lini as Manager, Barista, Cashier, Waitress, and Cooker. The purpose of this study is to evaluate the management of human resources at Cafe Uncle Jack including several series of activities provided by the new employment. In a series of activities that occur in Uncle Jack’s Cafe, a qualitative descriptive method will be formulated in the form of interviews related to performance management. Based on the results of the interview, Cafe Uncle Jack gives full attention ti it’s employees so that the quality of performance and customer satisfaction can be guaranteed.

Micro, Small and Medium Enterprises or MSMEs are businesses formed by a group of people or individuals independently. Digital marketing is a strategy or marketing activity such as product promotion carried out through digital media. Marketing strategies through digital marketing are needed so that MSMEs can compete and reach more consumers. Pondok Etam is an MSME engaged in the culinary field that sells various kinds of food products that are focused on the target market for teenagers to adults. The purpose of this study is to determine the impact of digital marketing for MSME Pondok Etam.  The research method used is a qualitative descriptive method. Data collection techniques were carried out by in-depth interviews. The result of this study is that digital marketing has a positive impact on the MSME of Pondok Etam, because there is an increase in brand awareness and a significant increase in sales

This study aims to determine the impact of  COVID-19  toword buses and the income of Micro, Small and Medium Enterprises (MSMEs) in the Tamalanrea sub-district, Makassar City. This research is a qualitative research with qualitative descriptive analysis method using data collection such as documentation and theoretical studies. Based one the results of research in the Tamalanrea District, Makassar City. COVID-19 has had a significant impact on the culinary trade business, the culinary industry and handicrafts, SMEs have also experienced a decline income during the COVID-19 pandemic and some are even threantened with bankruptcy. The government must make policies that can help the economy of SMEs in the midset of the COVID-19 pandemic. In this way, ME actors are able tu survive in their respective business despite the decline in income. 

The community service program to improve the tourism economy at Tirang Beach, Semarang aims to increase community income through developing tourism potential on the beach. This program will be implemented through tourism product development activities, improving the quality of tourism services, and skills training for the surrounding community. The method to be used in this program is data collection through a survey to find out the tourism potential in Tirang Beach, and the needs and expectations of tourists. Furthermore, tourism products will be developed in accordance with existing potential, such as developing culinary specialties from the beach, developing handicrafts, and developing natural tourism activities such as snorkeling and diving. In addition, there will be improvements to the quality of tourism services, such as developing tourism infrastructure, making information boards, and training the local community in good and friendly tourism services to tourists. In addition, skills training will be conducted for the surrounding community to improve the quality of tourism products and services provided. The expected results of this program are increasing people's income through developing tourism potential in Tirang Beach, as well as improving the quality of tourism products and services provided. This program is also expected to attract tourists to visit Tirang Beach, so as to increase tourism potential in the area. With this program, it is hoped that the surrounding community will become more independent and be able to improve the economy through existing tourism potential. Thus, a healthier and more sustainable environment can be created through sustainable economic development.

Community service by conducting counseling carried out by the lecturer team from STIEPARI Semarang in terms of increasing local culinary innovations for Semarang City Tourism Village has succeeded in having an impact on the community in the Semarang City Tourism Village environment. Tourism village is a big potential for regional development, especially Semarang City. The tourist village in the city of Semarang has a different potential which becomes an advantage and strength. The diversity of themes and concepts of a tourist village will become a diversity that can show its existence, especially for the city of Semarang which incidentally is an urban area. The diversity of tourism villages can be drawn from one thing in common, that each tourist village has similarities in terms of culinary delights. The culinary in the tourist village has its own characteristics which are influenced by the geographical and cultural location in the tourist village as well as local products which are the advantages of each tourist village. It is felt that the culinary development in the tourist village has not changed because it has not been touched much in terms of innovations that can be done.

Jembrak Village has very diverse potentials that can be used as capital in developing as a Tourism Village. The following are the problems encountered in Jembrak Village, such as: (1) the need to form a Community-Based Local Management Agency to manage the tourism village potential in Jembrak Village; (2) it is necessary to train and increase the ability of community human resources to become the main actors in the management of Tourism Villages in Jembrak Village; (3) it is necessary to explore the unique tourism potentials of Jembrak Village to be presented to tourists as a local tourist attraction; (4) the participation of the Jembrak Village community in the framework of environmental management for the realization of sustainable tourism. The author succeeded in realizing programs to support the development of Jembrak Village as a Tourism Village. These programs are the Establishment of Jembrak Village Tourism Village Managers, Making Tista Village Tourism Village Brochures, Making Tista Village Tourism Village Brochures, Making Trekking Routes, Producing and Packaging Local Culinary for Jembrak Village, Making Jembrak Village Tourism Profile Books, Making Local Souvenirs.

This community service activity helps managers of tourist villages in the city of Semarang aim to help increase local culinary innovation in the city of Semarang and create new menu creativity and be able to provide significant changes for the better. This activity was carried out on March 1, 2019 at the smart home of the Kandri Tourism Village, Semarang, which was attended by 30 people consisting of tourism village managers in the city of Semarang. The conclusion of this community service activity is that participants' knowledge of local culinary innovations increases, participants are able to repair and upgrade packaging to attract consumer interest, and participants are able to apply what was given during the training.