Pelatihan dan Pendampingan Bidang Tata Boga dan Penataan Kamar/ House Keeping Pada Pengelola Homestay bagi PWDK GKPB Pniel Desa Wisata Blimbingsari - Ordani Astuti, Ni Made Erpia; Sentosa, I Putu Pranatha; Sari Suyasa, Ni Luh Christine Prawitha (Paradharma: Jurnal Aplikasi IPTEK, 2022)
ABSTRAKPWDK Pniel GKPB Blimbingsari merupakan salah satu organisasi di desa wisata Blimbingsari, yang memiliki latar belakang pendidikan, pekerjaan dan perekonomian yang berbeda-beda. Masa pandemi memberi dampak bagi semua sektor, termasuk sektor pariwisata dalam hal ini pengelola homestay di desa wisata Blimbingsari, hal ini membuat situasi desa wisata Blimbingsari sangat sepi. Hampir seluruh pengelola homestay di desa wisata Blimbingsari kehilangan sumber pencahariannya, termasuk kaum ibu yang biasanya menyediakan hidangan makan pagi, menata dan membersihkan kamar. Setelah tidak diberlakukannya pembatasan jumlah orang dalam satu kegiatan namun tetap menerapkan protokol kesehatan, seperti menggunakan masker, beberapa kegiatan mulai dilaksanakan dan pengelola homestay dan ibu-ibu kembali memiliki kesibukan/pekerjaan yaitu menyiapkan hidangan makan pagi, menata dan membersihkan kamar yang akan disiapkan bagi wisatawan yang menginap. Kemampuan atau ketrampilan dalam memproduksi makanan, menata dan membersikan kamar adalah potensi yang perlu dikembangkan untuk dapat menghasilkan makanan berkualitas, menarik, rasanya enak, aman dimakan, bernilai gizi tinggi serta penataan kamar yang nyaman. Untuk meningkatkan keterampilan dan kompetensi dalam proses pembuatan hidangan telur, sandwich serta penataan dan membersihkan kamar bagi ibu-ibu PWDK Pniel desa wisata Blimbingsari, dilakukan suatu upaya optimalisasi potensi dan pengembangan keterampilan dalam proses pembuatan hidangan telur, sandwich serta penataan dan membersihkan kamar, melalui tindakan nyata dengan memberi pelatihan dan pendampingan kepada ibu-ibu PWDK Pniel Blimbingsari dalam pembuatan hidangan telur, sandwich, serta penataan dan membersihkan kamar. Luaran dari kegiatan ini meliputi: ibu-ibu PWDK Pniel Blimbingsari memiliki pemahaman, pengetahuan tentang jenis-jenis bahan makanan, peralatan yang dipergunakan, serta ketrampilan tentang teknik memasak yang tepat dalam pembuatan hidangan telur, sandwich serta penataan dan membersihkan kamar.Kata kunci: pembuatan, hidangan telur, sandwich, penataan dan membersihkan kamar, pendampingan. ABSTRACTPWDK Pniel GKPB Blimbingsari is one of the organizations in the Blimbingsari tourist villagewith diverse educational, occupational, and economic backgrounds. The pandemic period hasan impact on many industries including tourism. Due to decrease in the number of visitors tothe village, the environment of Blimbingsari village is quite calm. Almost all homestay ownersin the community have lost their sources of income, including a group of women who normallymake breakfast, clean and arrange the room for visitors. After not placing limitations on thenumber of participants in one activity but implementing health measures such as wearingmasks, social distancing, and often washing hands, various activities began to be carried outand guest house owners began to be busy again. Breakfast preparation, cleaning and roompreparation for expected arrival guests are among the chores. The capacity or skills in cookingfood, organizing and cleaning the rooms is a potential that must be cultivated on order toproduce excellent food that is appealing, tasty, safe to eat, has a high nutritional value, and haspleasant room arrangements. To improve the skills and competence of the women’s group inBlimbingsari village in the process of making egg dishes, sandwiches, and arranging alsocleaning rooms, an effort is made to optimize the potential and developed skills on thoseactivities through concrete actions such as providing training and assistance to PWDK Groupin making egg dishes, sandwiches, as well as arranging and cleaning rooms. This activity’soutput allows women to learn, developed information on the types of food components, culinaryinstruments needed, as well as abilities in correct cooking procedures in producing egg dishes,sandwiches, as well organizing and cleaning their room. Abstract consists of maximum 250words in English and Indonesian. It should be clear, descriptive, and should provide a briefoverview of the problem studied.Keywords: Cooking Method for Egg Dishes, Sandwich, Cleaning and Rooms Arrangement,Accompaniment.