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Abstract
The purpose of this community service activity is to improve the business management skills of culinary MSME business actors in the Kronggahan area, Gamping. The training provided includes business management training and MSME skills improvement training which is carried out by providing training on variations in making bright moon culinary with various flavours. This service activity was arranged by the service team in an activity programme in the form of training delivered face-to-face. The training participants are estimated to consist of 30 people who work as culinary MSME players. The materials presented were culinary business management training and product diversification. products and various flavours of martabak products according to the demand of the target audience. The service activities were carried out in the form of training, socialisation and discussion for culinary business actors in the Kronggahan area of Yogyakarta Special Region. The first activity was carried out offline through face-to-face meetings with a total of 30 participants with socialisation material for entrepreneurial activities. The second activity was also carried out offline, namely through activities to provide skills to culinary business actors in diversifying selling products, namely martabak and terang bulan with various flavours, which were given by resource persons we brought in from culinary experts. A total of 30 participants attended the offline activity.
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References
Anastasya, A. (2021). E-Commerce. UKMINDONESIA.ID. https://ukmindonesia.id/baca-deskripsi-posts/e-commerce
Canta, R. I. A. C., Kristanti, N. E., & Yuliando, H. (2024). Consumers’ Perception Analysis on Service Quality of Coffee Shops and Coworking Spaces in Yogyakarta, Indonesia. AgriTECH, 44(2), 128–137. https://doi.org/10.22146/agritech.70046
Jayani, D. H. (2019). Tren Pengguna Ecommerce 2017-2023. Databoks. https://databoks.katadata.co.id/datapublish/2019/10/10/tren-pengguna-ecommerce-2017-2023
Kotler, P. (2015). Marketing Management. Pearson Education Limited.
Maskuri, M. F., Febriyanto, A., Baroroh, H., & Nurullaily, S. (2024). Factors Affecting the Sustainability of Halal MSMEs in Yogyakarta: A Study on Literacy, Digitalization, and Fintech. Diponegoro Journal of Economics, 13(4), 37–56. https://doi.org/10.14710/djoe.47679
Ningsih, I. N. D. K., Syamila, M. R., & Prastya, N. M. (2023). Instagram for Marketing Communication Art Events During Covid-19 (Case Study of 2021 Biennale Jogja in Yogyakarta, Indonesia). Journal of Creative Industry and Sustainable Culture, 2, 34–51. https://doi.org/10.32890/jcisc2023.2.3
Nugraha, R. N., Setyawati, I., & Awaloedin, D. T. (2024). Creative Product Development Strategies in a Dunia Fantasi Ancol. West Science Interdisciplinary Studies, 2(3).
Padhiary, M., & Roy, P. (2024). Collaborative Marketing Strategies in Agriculture for Global Reach and Local Impact. Dalam Handbook of Research on Agri-Food System and Ethical Marketing in the Global Economy (219–252). IGI Global. https://doi.org/10.4018/979-8-3693-6715-5.ch008
Sulistyaningsih, E., Murti, W., & Ratnasih, C. (2024). Analysis of E-Marketing Strategy and Business Innovation in Optimizing Improvement of Service Quality and Its Effect on MSME Income. ADI Journal on Recent Innovation (AJRI), 5(2), 155–167. https://doi.org/10.34306/ajri.v5i2.1045