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All Journal TELKOMNIKA (Telecommunication Computing Electronics and Control) JOIV : International Journal on Informatics Visualization Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) JOURNAL OF SCIENCE AND APPLIED ENGINEERING Jurnal Ilmiah Kesehatan Media Husada Jurnal EnviScience (Environment Science) Jurnal Kesehatan Tambusai MAHESA : Malahayati Health Student Journal Media Husada Journal of Community Service Jurnal Higiene Sanitasi Journal of Community Service for Health Berkala Ilmiah Kedokteran dan Kesehatan Masyarakat
Rudy Joegijantoro, Rudy
STIKES Widyagama Husada Malang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Dentistry Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PELATIHAN HOLISTIK GUNA MENINGKATKAN KOMPETENSI LAYANAN PRIMA UNTUK SISWA SMK PRODUKTIF AL-ISLAM MALANG Sari, Devita; Joegijantoro, Rudy
Media Husada Journal Of Community Service Vol. 5 No. 1 (2026): Media Husada Journal of Community Service (April)
Publisher : STIKES Widyagama Husada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33475/mhjcs.v5i1.66

Abstract

Pelatihan holistik kompetensi layanan prima ini bertujuan meningkatkan keterampilan soft skills siswa SMK Produktif Al-Islam Malang dalam menghadapi dunia kerja, khususnya di sektor jasa. Hasil analisis awal menunjukkan bahwa pelatihan soft skills yang ada masih parsial, tidak terstruktur, dan kurang praktik nyata, sehingga kompetensi komunikasi, empati, dan kepercayaan diri siswa tergolong cukup. Metode yang digunakan adalah pendekatan holistik dan experiential learning, meliputi analisis kebutuhan, pelatihan interaktif, simulasi praktik, pengembangan modul cetak dan digital, serta evaluasi melalui pre-test dan post-test, observasi, dan kuesioner. Hasil pelatihan menunjukkan peningkatan signifikan pada pengetahuan dan keterampilan layanan prima, dengan 98,6% siswa mencapai kategori baik pada post-test dan penguasaan praktik layanan mencapai 91,4%. Pelatihan ini juga menanamkan nilai Islami dan mindset pelayanan yang memperkuat karakter profesional. Pengembangan modul berkelanjutan memudahkan akses pembelajaran dan integrasi dalam kurikulum. Pelatihan holistik ini berhasil menjembatani kesenjangan antara teori dan praktik serta mempersiapkan siswa menjadi tenaga kerja yang kompeten dan profesional, siap memberikan layanan pelanggan yang melebihi ekspektasi dan membangun loyalitas positif
Health and Relaxation Corner: Empowering Food Vendors Around Hospitals Through Innovative Training Frengki Apryanto; Rahmaniah Ramadhani; Rudy Joegijantoro
Journal of Community Service for Health Vol. 6 No. 2 (2025)
Publisher : STIKes Patria Husada Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26699/jcsh.v6i2.1278

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector play a vital role in supporting the economy, particularly around hospitals where food demand is consistent. However, many vendors face challenges such as poor hygiene practices, limited menu innovation, inadequate financial literacy, and lack of consumer-friendly facilities, which reduce competitiveness and pose risks to public health. To address these issues, the Healthy & Relaxing Corner community service program was implemented with 20 vendors from 10 stalls around Saiful Anwar Hospital, Malang, through outreach, training, mentoring, provision of simple technologies, and participatory evaluation. The training modules included Clean and Healthy Living Behavior; PHBS (Perilaku Hidup Bersih dan Sehat), food safety, herbal menu diversification, financial management, product photography, digital marketing, waste management, and stall layout improvements. The results demonstrated significant progress: knowledge improved from 65% poor to 90% good, PPE use rose from 25% to 100%, and all participants achieved proper financial recording skills. Additionally, 75% reached good practice in product photography, 50% attained good ability in digital promotion, and 100% adopted correct waste sorting. All stalls successfully introduced herbal drinks, while half modified cooking techniques for healthier food preparation. However, only 30% of vendors created relaxing corners, suggesting that financial and space constraints limited physical restructuring. Overall, the program effectively improved hygiene, entrepreneurship, and innovation, contributing to healthier food environments and more sustainable income for vendors. The model is replicable for MSME empowerment in other communities, with future initiatives recommended to combine training with micro-financing or infrastructure support to maximize outcomes.
Co-Authors Affi Nizar Suksmawati Anggela, Thesa Anik Yuesti Anwar Musaddad Aviv Yuniar Rahman Dedi Usman Effendy Devita Sari Emma Budi Sulistiarini Erwin Cahya Meilanda Frengki Apryanto Hazainudin, Gilang Dewi Fauziah Irfany Rupiwardani Istiadi Ma'rifani Fitri Arisa Misbahul Subhi Muhammad Hanif Nindi, Nindia Puteri Priyo Santoso, Fany Dwi Putri , Azuan Ludia Rahmaniah Ramadhani Sabar Setiawidayat Saktiawan, Yusup Santoso Budiarjo Sediawan, MN Lisan Septia Dwi Cahyani Subhi , Misbahul Suksmawati, Affi Nizar Vira Tika Yuniar Wahyuni, Ike Dian Wicaksono, Rizky Rahadian