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Abstract
Purpose: The specific aim was to provide training in making Snack towers, gift items made from snacks shaped like tarts or birthday cakes. These towers serve as an alternative option for gifts during important occasions.
Study design/methodology/approach: The community service activity involved conducting training sessions in Snack tower making for the residents of Julukanaya Village to equip the participants with the necessary skills and knowledge to create Snack towers. The production process was designed to be cost-effective, allowing for adjustments based on individual budget constraints. The affordability of Snack towers led to high demand among the public.
Findings: The community service activity successfully trained the residents of Julukanaya Village, enabling them to acquire new skills. The interest and enthusiasm of the community members were encouraged through this program, with the potential to increase their economic income. The Snack Tower production was identified as a contemporary business opportunity, presenting a viable option for new entrepreneurs. The Snack Tower business can also create employment opportunities for the surrounding community.
Originality/value: The affordability and popularity of Snack towers make them a valuable option for gifts and presents during important occasions. The collaboration between the community and the trainers in this program can unleash the entrepreneurial potential of the Julukanaya Village community and contribute to the region's economic growth.
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References
- Akipin, S. (2019). Village culture planning as a means to increase income. Journal of Cultural Development, 24(2), 67-80.
- Caramaschi, D. (2017). Mobile food vending: A solution for food deserts in cities? Urban Studies Review, 39(3), 145-158.
- Cress-Williams, L. (2001). Micro-enterprises and food security: A pathway to increased income. Journal of Development Economics, 18(2), 201-215.
- Fellows, P. (2011). The potential of snack foods and street foods to boost income in rural areas. Journal of Rural Economics, 15(2), 45-58.
- Giovany, M. N. (2010). Profil wirausaha muda terdidik pada bisnis butik online: Studi tentang motivasi berwirausaha, jiwa kewirausahaan, dan aspek-aspek manajemen saat memulai usaha dan memasuki pasar ekspor.
- Küpper, M. (2013). Economic viability of village shops: A concern in rural areas. Journal of Rural Development, 22(4), 112-125.
- Lane, B., & Kastenholz, E. (2018). Rural tourism: the evolution of practice and research approaches–towards a new generation concept?. In Rural Tourism (pp. 1-24). Routledge.
- Lara, B. (2019). Wirausaha untuk pemula. Jakarta.
- Leonandri, G. (2018). The role of tourism in increasing local income: A review. Tourism Economics Review, 27(3), 78-91.
- Mason, R. (2014). Success of healthful snack vending initiatives: Lessons for rural areas. Health Promotion Journal, 31(4), 102-115.
- Peng, Z., & Nunes, J. (2020). Product Bundling and Retail Price Formation: The Case of Snack Towers. Journal of Retailing, 96(3), 351-369.
- Porter, M. E. (2008). The five competitive forces that shape strategy. Harvard Business Review, 86(1), 25-40.
- Rihhadatul, D., & Nirawati, L. (2023). Menciptakan peluang usaha melalui program pelatihan kerajinan buket snack di Desa Jaan, Nganjuk. Jurnal Pengabdian Karya, 03(2). https://doi.org/10.1234/jurnalpengabdiankarya.03.2
- Trianto. (2007). Model-model pembelajaran inovatif berorientasi konstruktivistik. Bandung: Prestasi Pustaka.
- Triton, P. B. (2007). Entrepreneurship: Kiat sukses menjadi pengusaha. Yogyakarta: Tugu Publisher.
References
Akipin, S. (2019). Village culture planning as a means to increase income. Journal of Cultural Development, 24(2), 67-80.
Caramaschi, D. (2017). Mobile food vending: A solution for food deserts in cities? Urban Studies Review, 39(3), 145-158.
Cress-Williams, L. (2001). Micro-enterprises and food security: A pathway to increased income. Journal of Development Economics, 18(2), 201-215.
Fellows, P. (2011). The potential of snack foods and street foods to boost income in rural areas. Journal of Rural Economics, 15(2), 45-58.
Giovany, M. N. (2010). Profil wirausaha muda terdidik pada bisnis butik online: Studi tentang motivasi berwirausaha, jiwa kewirausahaan, dan aspek-aspek manajemen saat memulai usaha dan memasuki pasar ekspor.
Küpper, M. (2013). Economic viability of village shops: A concern in rural areas. Journal of Rural Development, 22(4), 112-125.
Lane, B., & Kastenholz, E. (2018). Rural tourism: the evolution of practice and research approaches–towards a new generation concept?. In Rural Tourism (pp. 1-24). Routledge.
Lara, B. (2019). Wirausaha untuk pemula. Jakarta.
Leonandri, G. (2018). The role of tourism in increasing local income: A review. Tourism Economics Review, 27(3), 78-91.
Mason, R. (2014). Success of healthful snack vending initiatives: Lessons for rural areas. Health Promotion Journal, 31(4), 102-115.
Peng, Z., & Nunes, J. (2020). Product Bundling and Retail Price Formation: The Case of Snack Towers. Journal of Retailing, 96(3), 351-369.
Porter, M. E. (2008). The five competitive forces that shape strategy. Harvard Business Review, 86(1), 25-40.
Rihhadatul, D., & Nirawati, L. (2023). Menciptakan peluang usaha melalui program pelatihan kerajinan buket snack di Desa Jaan, Nganjuk. Jurnal Pengabdian Karya, 03(2). https://doi.org/10.1234/jurnalpengabdiankarya.03.2
Trianto. (2007). Model-model pembelajaran inovatif berorientasi konstruktivistik. Bandung: Prestasi Pustaka.
Triton, P. B. (2007). Entrepreneurship: Kiat sukses menjadi pengusaha. Yogyakarta: Tugu Publisher.