This study aims to analyze the quality of service in the Culinary Arts Practical Laboratory at SMK Ibu Pertiwi 1 using the Service Quality (Servqual) method. Service quality is an important element in supporting the success of the education process, especially in the Culinary Arts expertise program that requires laboratory facilities as a means of practical learning. The Servqual method is used to evaluate five main dimensions, namely tangibles, reliability, responsiveness, assurance, and empathy.This study was conducted by collecting data through questionnaires distributed to students as users of laboratory services. Data analysis used a comparison between students' expectations of ideal service quality and their perceptions of the services received. The results of the study showed a gap in several dimensions of service quality, especially in the tangibles dimension which includes the completeness and condition of laboratory facilities. In addition, the responsiveness and reliability dimensions are also of concern because students feel that the response to complaints and service consistency are not optimal.From the results of the study, it can be concluded that the quality of laboratory services needs to be improved to meet student expectations. Recommendations for improvement include improving physical facilities, training for laboratory staff to improve responsiveness and reliability, and strengthening security assurance in the practical learning process. This study contributes to school management in creating a more effective and quality learning environment.

This research examines the development of the Telaga Pelemwatu Tourism Village through BUMDes in Pelemwatu Village, Gresik Regency. Using descriptive qualitative methods, this research analyzes tourism development based on six indicators: Attraction, Accessibility, Facilities, Lodging, Activities and Supporting Services. The research results show that the development of this tourist village has been effective in attracting tourists with its unique appeal, but still faces challenges in terms of accessibility and infrastructure. Even though it has succeeded in improving the welfare of local communities and preserving culture and the environment, improvements are still needed in several aspects such as promotion, maintenance of facilities and improvement of supporting services. This research concludes that the development strategy for the Telaga Pelemwatu Tourism Village can be used as a model for the development of other tourist villages in Indonesia, noting that there is a need for continuous improvement to meet visitor needs and ensure long-term sustainability.            
 

Jeruk Manis Village is a village resulting from the expansion of Kembang Kuning Village, after its expansion Jeruk Manis established itself with new branding as a tourist village that is already known for its natural beauty and green rice fields that refresh the eyes. In its efforts to build a tourist village that promises visitors, Jeruk Manis has not provided adequate facilities such as the lack of tourist information for visitors, as well as inadequate changing rooms in several tourist attractions. Therefore, the purpose of KKN PMD University of Mataram for the July-August 2024 period is to optimize tourism in Jeruk Manis Village through making Tourist Information and improving Changing Room facilities. The implementation method used is field survey, location planning, design or design, and program implementation (production and promotion). The results obtained from the making of Tourist Information and Changing Room improvements have a stronger impact on the progress of the branding of the Jeruk Manis Tourism Village, with Tourist Information being a reference for foreign visitors when visiting Jeruk Manis Village. In addition, the placement of the Changing Room made of bamboo which adds to the attractiveness also ensures the comfort of visitors.