This article includes research findings exploring how vocational education institutions should play their best role in preparing graduates for the world of work. The aim of this study is to provide an element for vocational education to meet the growing demand. This research uses the literature review method by deepening the literature and previous research results. The research aims to answer two questions, namely what is the current status of vocational training and what needs to be done to improve the quality of vocational training, especially in the face of advances in science and technology in the era of the industrial revolution 4.0. . The conclusion of this study is that there are still things that can be improved such as increasing the capacity of professional teachers, increasing synergy and pentahelix collaboration, revitalizing professional education with more experts. educational machinery, rebranding through direct research to industry and comparative in more advanced educational institutions both at home and abroad, while adding personality to students. Therefore, it is hoped that vocational education can participate in real efforts to implement government programs aimed at advancing Indonesia by preparing superior human resources.

This study analyzes the potential of gastronomy tourism in tourism development in Batam. The concept of culinary tourism at this time has developed and experienced a shift in the understanding of culinary tourism itself. At this time the tourists come to an area not only limited to them focusing on the food alone. Tourists want to get additional value or experience when they come to visit an area/region. Either they know historyand, culture or they can participate in the process of making it. called gastronomy tourism. Mie Lendir is a type of food that has undergone culturalization of Malay and Chinese culture. By bringing up the gastronomy of Mie Lendir, it is hoped that tourists can feel the different and uniqueness of the product and, they can also feel the value and understand the process of cultivating Mie Lendir culture. The type of research used is descriptive qualitative by providing an overview of the Gastronomic Tourism Potential of Mie Lendir as a Batam Tourist Attraction. The research method used is structured interviews directly with research sources. The survey method applied is a descriptive survey. The results of this study, Mie Lendir has the potential to be used as a gastronomic tour in Batam because it also has cultural, historical and educational values ??for the Malay community which has its own uniqueness.

Inovasi pengemasan makanan dalam meningkatkan kualitas produk adalah hal yang mutlak dilakukan oleh seorang wirausahawan. Inovasi diperlukan untuk memenuhi keinginan dan kepuasan konsumen yang dilakukan dengan menerapkan beberapa hal yang menjadi referensi dalam inovasi kemasan produk yang dikelola oleh industri rumah tangga di kota Batam khususnya daerah Sagulung. Dengan inovasi ini diharapkan pengusaha industri rumahan dapat bersaing dengan kompetitor lain yang disesuaikan dengan perkembangan saat ini. Pengembangan pariwisata menjadi salah satu fokus pemerintah pusat sebagai upaya untuk meningkatkan pertumbuhan ekonomi. Perkembangan sektor pariwisata memiliki keterkaitan dengan perekonomian yang bertujuan untuk meningkatkan kesejahteraan masyarakat lokal yang tinggal di sekitar lokasi wisata. Industri kreatif melalui pariwisata memiliki bentuk yang berbeda dengan unsur khas budaya dan tradisi desa yang dimiliki oleh lokasi wisata tersebut. Proses pengembangan desa wisata dalam meningkatkan perekonomian daerah melalui kemasan produk memerlukan peran kelembagaan sebagai wadah penyalur aspirasi dan penunjang keberhasilan sektor pariwisata dan peningkatan perekonomian masyarakat khususnya untuk wilayah Pulau Bulang.

In developing tourist, with the construction of Kertajati Airport  and the access to Cisumdawu toll road, that can improve the economy of the local and the standard of living and the economy of the local community. Sumedang has been planned to become a buffer zone of  Kertajati Airport area that can support tourism and economic activities. With the plan to open toll exit access in 5 districts in Sumedang,, the local government plans to develop tourism destinations in the sub-district to be developed into priority destinations. The five tourist destinations include: Pangjugjuga (Pamulihan), Geusan Ulun Museum (North Sumedang), Tampomas Green Park (Cimalaka), Cipanas Sekarwangi (Conggeang) and Panenjoan (Ujungjaya). This study aims to determine the condition of tourist destinations in the development buffer zone area in Sumedang. The operational variables of the  buffer zone and the transit destination variables used provide an overview of the phenomena that occur in each tourist destination. The type of research used is qualitative with descriptive method. Data collection techniques used are triangulation data collection techniques; field observation, deep interview and literature study, while the data analysis used was the point rating scale model data analysis. From the results of data processing, it is found that there needs to be a policy from the government, both in the form of standard and centralized regulations or regulations regarding the management of tourist destination areas (tourism human resource development, ecosystem conservation) and increasing the participation of local communities/communities and regional tourism actors in activities tourism in the Sumedang

At this time the culinary business in Indonesia is increasingly in demand. At present the need for food and beverage is no longer a mere basic need that must be met, but has become a trend among the people. Many think that a prospect business today is the culinary business. So do not be surprised if the growth of the culinary industry in Indonesia is expected to grow and this is certainly an attractive opportunity for culinary business entrepreneurs. School is a place of education that is commonly used by everyone. At this time schools not only provide services in the form of education, but also compete to provide more services than other schools. This is intended so that the school will be more in demand by the community because of its advantages and to improve the image of the school. For this reason, schools need to convey information about the advantages they have so that they are known and known by the wider community. With the development of the culinary business which is increasingly rapid and advanced, the Batam Tourism Polytechnic strives to contribute to meeting the needs of quality human resources for the development of the culinary world at home and abroad