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All Journal Sewagati: Jurnal Pengabdian Masyarakat Indonesia Literacy : International Scientific Journals of Social, Education, Humanities
Wan Norshariza Binti Kamarulzaman
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Analisis Penerapan Uji Kompetensi Mahasiswa Menyiapkan Tenaga Kerja Profesional Industri Pariwisata upaya keberlanjutan di Indonesia Shella Gherina Saptiany; Dyan Triana Putra; Nina Mistriani; Wan Norshariza Binti Kamarulzaman; Azizah Naharia; Isnu Hadi Sunarko
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 2 (2025): Juni : SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v4i2.2910

Abstract

The rapid growth of Indonesia's tourism industry demands the availability of professional human resources with competencies that are in accordance with the needs of the world of work. In response to these challenges, the Indonesian College of Tourism Economics (STIEPARI) Semarang has established a strategic collaboration with Mahsa University Malaysia in implementing a community service program that focuses on improving student readiness through competency tests and curriculum alignment based on industry needs. This program is carried out through a series of activities, including career development seminars, professional certification training, curriculum evaluation workshops, and direct visits to various tourism industry institutions. This approach aims to strengthen students' practical skills, increase confidence, and encourage active involvement in the practice-based learning process. The results of the activity showed a significant increase in students' readiness to face the world of work, both from technical aspects and soft skills. The curriculum is evaluated and harmonized to become more relevant, flexible, and responsive to the dynamics of the global tourism industry. In addition, this program strengthens the implementation of the Independent Learning-Independent Campus (MBKM) policy by providing space for students to learn directly from the world of work and build professional networks. The implications of this activity are not only improving the quality of graduates, but also strengthening the position of higher education institutions in building sustainable international partnerships. This cross-country collaboration is a model for the development of tourism education that is adaptive, innovative, and oriented to industry needs, while supporting national competitiveness in the tourism sector.
Development Strategies of Local Cuisine in Supporting the Local Community Economy on Jalan Alor, Kuala Lumpur Julian Andriani Putri; Tuwuh Adhistyo Wijoyo; Wan Norshariza Binti Kamarulzaman; Nor Shakirah Binti Shariffudin
LITERACY : International Scientific Journals of Social, Education, Humanities Vol. 4 No. 3 (2025): December : International Scientific Journals of Social, Education, Humanities
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/literacy.v4i3.3371

Abstract

Local cuisine not only represents cultural identity but also functions as a significant economic force. This study highlights the development strategies of local cuisine on Jalan Alor, Kuala Lumpur, which has transformed into a premier culinary tourism destination. The research aims to analyze product innovation strategies, marketing, and community involvement in driving local economic growth. The research method employed is a qualitative approach with a case study design, involving in-depth interviews, participatory observation, and document studies. Findings indicate that the success of Jalan Alor is supported by sustainable culinary innovation, digital promotion strategies, quality management, and informal community support. The economic impact created includes increased vendor income, job creation, and multiplier effects on other sectors. However, challenges such as sanitation, regulation, and resilience against global crises remain major obstacles. This study recommends the need for supportive policies and training programs for culinary business operators to ensure local economic sustainability.
Co-Authors Azizah Naharia Dyan Triana Putra Isnu Hadi Sunarko Julian Andriani Putri Nina Mistriani Nor Shakirah Binti Shariffudin Shella Gherina Saptiany Tuwuh Adhistyo Wijoyo