Community service initiatives often struggle to meet the needs of beneficiaries. This study explores the application of Importance Performance Analysis (IPA) to improve the effectiveness of community service programs, using Solaria Restaurant’s customer service efforts as a case study. The research investigates the gap between beneficiaries’ expectations and their perceptions of delivered services.  Data is collected through surveys administered to a sample of Solaria Restaurant patrons who have benefitted from the restaurant’s community service programs.  By analyzing the importance and performance ratings provided by participants, the study identifies areas for improvement within Solaria’s service delivery. This research demonstrates the value of IPA as a tool for enhancing community service programs. By aligning service delivery with beneficiary expectations, organizations can maximize the impact of their efforts and create more meaningful community engagement.

This service activity is motivated by the difficulties of primary school students in learning English.  This activity aims to promote enthusiasm and motivation to learn English among primary school students in the light of Industrial Revolution 4.0 at Phatnawitya School Yala and Darul Muhmin School Satun, Southern Thailand. The learning media implemented is supported by the use of technology such as television, speakers, laptops, etc. The delivery method consists of preparation, implementation, monitoring and evaluation phases. The results of the classroom activities for the students supported by technological assistance result in the students being more enthusiastic, excited and motivated during the English learning process.
 

Village economic empowerment through the One Village One Product (OVOP) concept can improve community welfare. Tegal Village, Bogor Regency, has the potential of Moringa leaves (Moringa oleifera), which are rich in nutrients and can be used as healthy food to help prevent stunting. This study aims to develop Moringa leaf-based cookies as an innovative OVOP product to improve the village economy and address stunting. The method used is Participatory Action Research (PAR), involving PKK women in cookie-making training, and an experimental approach to find the best formulation. The results show that Moringa leaf cookies have high nutritional value, a crunchy texture, a pleasant taste, and good market potential. This activity also enhances women's skills in processing local ingredients into high-value products. With this innovation, the community gains both nutritional benefits and new business opportunities through MSME development. This product is expected to become a sustainable village flagship and support efforts to reduce stunting rates. The results demonstrate local resource-based innovation as an effective solution for improving community welfare and health.

The decline in the number of UMKM in Sukabumi City is inseparable from the lack of independence of business actors in production process technology, weak financial management, and incompetent human resources are problems that are often faced by UMKM business actors in Sukabumi City. This study aims to analyze the influence of variables of perception, attitude and consumer preference on customer satisfaction. The research method used was probability sampling using a questionnaire as an instrument to collect data from 100 respondents. The results of this study indicate that simultaneously, perceptions, attitudes and consumer preferences have a positive and significant effect on customer satisfaction, with an R Square value of 61.1%. The remaining 38.9% is influenced by other factors not examined in this study. Perceptions, attitudes and preferences also have a significant effect on customer satisfaction. The results showed that consumer preference variables had a greater influence than perception and attitude variables on customer satisfaction of Snack Food UMKM in Sukabumi City. The conclusion is that in the context of Snack Food UMKM in Sukabumi City, both perceptions, attitudes and preferences are essential factors that need to be considered in determining customer satisfaction.