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All Journal Toba: Journal of Tourism, Hospitality, and Destination Taawun: Jurnal Pengabdian kepada Masyarakat
Debby Fifiyanti
Politeknik Negeri Sriwijaya
Religion Humanities Computer Science & IT Education Social Sciences Other

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Entrepreneurship Mentoring Using a Business Model Cloud Kitchen in Vocational High Schools Debby Fifiyanti; Chintia Romadayanti; Vivin Wulandari; Rahmah Hamidah; Nurvia Nathasya; Luciana Lidya Sari; Asep Suhendar
TAAWUN Vol. 5 No. 02 (2025): TA'AWUN AUGUST 2025
Publisher : Pusat Penelitian Pengabdian Pada Masyarakat Sekolah Tinggi Ilmu Tarbiyah Al-Fattah Siman Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37850/taawun.v5i02.1029

Abstract

Introducing the cloud kitchen concept to these vocational high school students aims to boost their competence by improving knowledge, fostering familiarity and understanding, and developing curriculum. It also seeks to shape an entrepreneurial mindset and increase their interest in entrepreneurship through the Cloud Kitchen business model. The program's methodology involved lectures and discussions. It began with a pre-test to gauge students' initial knowledge, familiarity, and understanding, concluding with a post-test to measure the activity's effectiveness. The pre-test results revealed that students' knowledge of the cloud kitchen business was minimal, at 19.8%. However, the post-test showed a significant increase in their knowledge, reaching 90.5%. The primary hurdles faced by SMK Ethika students when embarking on entrepreneurship were the need for substantial initial capital without its availability, and the fear of launching new businesses due to a lack of understanding of easily manageable business types. The cloud kitchen business model is well-suited for implementation, as it requires lower capital and offers a great opportunity to start a culinary business by leveraging digital technology. This activity provides a tangible contribution to the community, particularly the vocational education sector, by enhancing students' capacity and readiness to participate in the digital economy. The direct impacts include increased knowledge, improved mental preparedness, and business inspiration for students to begin developing independent digital culinary businesses.
Optimalisasi Komponen Pariwisata 4A: Studi Kasus Taman Wisata Alam Punti Kayu Palembang Nurvia Nathasya; Debby Fifiyanti; Fernando Africano
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 5 No. 1 (2026): Februari 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v5i1.6612

Abstract

Punti Kayu Nature Tourism Park (TWA) in Palembang is one of the natural tourism areas with great potential; however, it has experienced a decline in visitor interest. This is due to poorly maintained facilities that are no longer functional. Many supporting tourism amenities are damaged or not functional optimally, thus reducing visitors comfort. Several activities such as the animal park children’s playground, and water availability shown signs of declining quality. Therefore, more optimal management is needed to maintain ecological sustainability and enhance tourism appeal. This study aims to analyze the tourism components in the development of TWA Punti Kayu, focusing on the aspects of attraction, amanities, accessibility, and ancillary services. The method used is a qualitative approach through interviews, observations, and documentation. The research subjects include the managers of TWA Punti Kayu and visitors. The results are expected to provide a comprehensive overview of the actual conditions of the area and offer management strategy recommendations that can help optimize the natural tourism potential of TWA Punti Kayu, enabling it to compete and regain popularity.
Co-Authors Africano, Fernando Asep Suhendar Chintia Romadayanti Luciana Lidya Sari Nurvia Nathasya Rahmah Hamidah Vivin Wulandari