TRAINING ON HUMAN RESOURCE DEVELOPMENT AND TOURISM INNOVATION TO SUPPORT THE COMPETITIVENESS OF CULINARY BUSINESSES IN PARIGI, PONDOK AREN
Keywords:
Culinary Business, Competitiveness, Human Resource Strengthening, Parigi Pondok Aren, Tourism Innovation
Abstract
This community service activity aims to enhance the capacity of human resources (HR) among culinary business actors in the Parigi, Pondok Aren area, while at the same time introducing the concept of culinary-based tourism innovation to strengthen business competitiveness. The program includes training in business management, culinary product innovation, digital marketing, as well as strategies for collaboration with nearby tourist destinations. The implementation methods consist of lectures, workshops, case studies, and direct mentoring. The results of the activity show an increase in participants’ understanding of business management (a 65% improvement in post-test results) as well as their ability to develop digital-based promotional strategies. This activity concludes that strengthening human resources and utilizing tourism innovation can be key to improving the competitiveness of culinary MSMEs. Follow-up is needed in the form of advanced training and the establishment of networks among business actors to ensure sustainable impact.
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References
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Benzaghta, M. A., Elwalda, A., Mousa, M., Erkan, I., & Rahman, M. (2021). SWOT analysis applications: An integrative literature review. Journal of Global Business Insights, 6(1), 55–73. https://doi.org/10.5038/2640-6489.6.1.1148
Bhakti, S. A. S. B., & Pramezwary, A. (2024). Strategi Pengembangan Borobudur Highland melalui Model Bisnis Kanvas dan Inovasi Wisata untuk Menarik Minat Berkunjung Wisatawan. Bulletin of Community Engagement, 4(2), 60–72. https://attractivejournal.com/index.php/bce//index
BPS. (2023). Analisis Hasil Survei Kebutuhan Data BPS Kota Tangerang Selatan. In BPS Kota Tangerang Selatan (Vol. 17).
Hariadi, B., & Habib, A. (2023). Strategi Pengembangan dan Percepatan Digitalisasi UKM Kuliner “GAB.” BERNAS: Jurnal Pengabdian Kepada Masyarakat, 4(4), 3302–3312. https://doi.org/10.31949/jb.v4i4.6832
Hashemi, S., Mohammed, H. J., Kiumarsi, S., Kee, D. M. H., & Anarestani, B. B. (2021). Destinations Food Image and Food Neophobia on Behavioral Intentions: Culinary Tourist Behavior in Malaysia. Journal of International Food and Agribusiness Marketing. https://doi.org/10.1080/08974438.2021.1943101
Jolliffe, L. (2016). Marketing Culinary Tourism Experiences. The Handbook of Managing and Marketing Tourism Experiences, 363–378. https://doi.org/10.1108/978-1-78635-290-320161014
Kemenparekaf. (2021). Peraturan Menteri Pariwisata dan Ekonomi Kreatif Republik Indonesia Nomor 9 Tahun 2021 Tentang Pedoman Destinasi Pariwisata Berkelanjutan. Kemenparekaf, 2–75.
Mustamin, M., & Nur, M. A. (2023). Pemberdayaan Masyarakat Kabupaten Sinjai Melalui Pengembangan Ekowisata Pulau Larea Rea (Edukasi Ecoprinting, Outbound Education, dan Digital Marketing). Jurnal IPMAS, 3(2), 113–123. https://doi.org/10.54065/ipmas.3.2.2023.296
Pine, B. J., & Gilmore, J. H. (2017). Distinctive Experiences. Journal of Shopper Research, 6(2), 60–65. www.journalofshopperresearch.com
Ramadhan, T. G., & Wandi, D. (2023). Pengaruh kompetensi sdm, kompetensi wirausaha dan keterikatan kerja terhadap kinerja pelaku usaha umkm kerupuk di kota serang. Indonesian of Interdisciplinary Journal, 4(September), 1–10.
Sandana, C. L., Nuriyati, I., & A, M. Z. (2025). The Journal of Humanities , Community Service , and Empowerment Strategy to Increase Brand Awareness of Kacandipa Micro , Small , and Medium Enterprises ( MSMEs ) Through Marketing Events in Sunju Village , Marawola District. The Journal of Humanities, Community Service, and Empowerment, II(2), 57–64.
Sthapit, E., Del Chiappa, G., Coudounaris, D. N., & Björk, P. (2020). Tourism experiences, memorability and behavioural intentions: a study of tourists in Sardinia, Italy. Tourism Review, 75(3), 533–558. https://doi.org/10.1108/TR-03-2019-0102
Stone, M. J., Migacz, S., & Wolf, E. (2019). Beyond the journey: the lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2), 147–152. https://doi.org/10.1080/13683500.2018.1427705
UNWTO. (2022). Global and regional tourism performance. UNWTO; UNWTO Madrid, Spain. https://www.bing.com/ck/a?!&&p=ecebc2f392a43623cc244bfe5cf229a52f88efd50c55a9fb406b295a34efb9e2JmltdHM9MTczMzQ0MzIwMA&ptn=3&ver=2&hsh=4&fclid=2984f589-12bb-6b3e-387d-e0c013ed6a5f&psq=Global+and+regional+tourism+performance&u=a1aHR0cHM6Ly93d3cudW53dG8ub3Jn
Yayla, Ö., Özgür Göde, M., & Ekincek, S. (2024). Global palates: unraveling digital nomads’ culinary journeys and gastro-tourist profiles. Worldwide Hospitality and Tourism Themes, 16(3), 329–344. https://doi.org/10.1108/WHATT-03-2024-0045
Published
2025-10-28
How to Cite
PINONTOAN, N., SETIONO, D., BONGSOIKRAMA, J., & JATI, R. (2025). TRAINING ON HUMAN RESOURCE DEVELOPMENT AND TOURISM INNOVATION TO SUPPORT THE COMPETITIVENESS OF CULINARY BUSINESSES IN PARIGI, PONDOK AREN. ICCD, 7(1), 637-641. https://doi.org/10.33068/iccd.v7i1.923
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