<![CDATA[Situ Gede Tourist Attraction in Tasikmalaya City has significant potential for nature-based and culinary tourism, but the quality of food service provided by local culinary businesses remains limited. The main problems identified among 30 partner food stalls included inadequate personal hygiene, inefficient food serving procedures, limited professional communication, non-functional handwashing facilities, and unpleasant odors from toilet areas. This community service program aimed to improve the competence of local culinary operators through training in food preparation, food service, professional ethics, tourism awareness, hygiene, and sanitation. The program employed counseling, practical training, field assistance, and monitoring involving lecturers and 20 students from the Hospitality Study Program at Universitas Perjuangan Tasikmalaya. The results indicated improved understanding of traditional Sundanese food preparation and presentation, particularly for nasi timbel, nasi tutug oncom, and nasi liwet. Participants also began applying more courteous communication and using aprons during service activities. Increased attention to environmental cleanliness and sanitation facilities was also observed. However, physical infrastructure and operational layout remained important constraints. The program provides a practical foundation for improving culinary service quality and supporting sustainable local tourism development in Situ Gede. ]]>
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