. The aim of this research is to determine the direct relationship between entrepreneur-based competencies on user satisfaction and alumni competitiveness. This research uses a quantitative approach method by distributing questionnaires. The population in this research is all organizations/agencies using STIE Bima alumni whose numbers are unknown. The sampling technique used was purposive sampling, namely 50 organizations/agencies that employ alumni, both private and government. The data analysis tool uses Smart PLS. The results of this research provide information that Interpreneur-Based Graduate Competencies have a direct influence on User Satisfaction and Competitiveness of Bima College of Economics Alumni

Abstract: The number of lemang entrepreneurs typical food of Bolo Village is decreasing even from lemang entrepreneurs who are still in production, their sales volume is decreasing. The main factors that cause this condition are low business management skills, no touch of technology, unattractive product displays, dirty and dusty, unhygienic, no labels and packaging so that it has an impact on reducing people's buying interest. Another problem faced by partners is that the production of lemang does not last long, as well as the low ability of partners to make jam as a complementary product from lemang. The activity methods used in community service activities include assistance in the form of changing mindsets regarding business management, training, and practice, as well as tool design as well as design/brand and packaging development. At each stage of the activity an evaluation is carried out both process evaluation and outcome evaluation so that the output of the activity can be measured. The results of this activity: 1) there is a change in mindset regarding business management; 2) the innovation of Lemang products; and 3) the existence of a label/brand design and product packaging