Culinary students faced difficulties in implementing proper table manner at hotel due to their lack of knowledge of how actual implementation of table manner should be. The purpose of this study was to develop Adobe Animate-based interactive learning media about table manner. This study employed Research and Development by Thiagarajan (1974). The data were collected through interview and questionnaire (need analysis and feasibility measurement). The subjects were students and lecturers of Culinary Study Program. The data were analyzed by using descriptive analysis. Adobe Animate-based interactive learning media about table manner was needed by students and lecturers according to their needs. The developed media consists of front display (university logo, material topic, and four buttons linked to the next page), materials, videos, and quiz. The feasibility test result of the developed media according to the material experts, media expert and students was respectively 4.45 (very feasible), 4.4 (very feasible), and 4.44 (very high acceptability). The developed media namely Adobe Animate-based interactive learning media about table manner is very feasible to be used as a learning media.

Digital books or commonly called E-Books which stands for Electronic Books are paperless books, where e-books are easily accessible through Personal Digital Assistants (PDAs) or special bags made by information technology companies. This study uses a research and development (R&D) approach which is then adapted to the needs of researchers which includes six stages, namely (1) preliminary survey; (2) preparation of electronic teaching materials using the Kvisoft Flipbook Maker application, product design; (4) design validation;(5) design improvement; and (6) description of research results. The purpose of this research is to develop a digital book of Indonesian cakes based on local wisdom for culinary education students. Data collection techniques used expert validation questionnaires and small-scale trials. The results of the development of the textbook show that the average validation and test results are in the appropriate category for use with good predicates according to the table of eligibility criteria and product revisions.

This research is motivated by the independent lecture system in the current online era, as well as the lack of soft skills in the practice of food decoration after learning theoretically. Of course this makes learning conditions very difficult and ineffective with inadequate theoretical material in providing guidance to students for practice.This study aims: (1) To find out the learning outcomes of students in the Web link-based Food Decoration course as an independent learning medium. (2) To see the feasibility of using Web Link-based food decoration learning media in independent lectures. This research was conducted at the Faculty of Engineering, Medan State University.The method used is Research and Development. The sample in this study were Catering Students in semester 3. Data collection techniques used documentation and questionnaires. Questionnaire data collected from material experts, media experts, and students were analyzed using descriptive statistics. It is known that the results of this study show that learning outcomes using learning media for food decoration based on Web Links obtained a tendency level of 87% which is high. As for the feasibility test, obtaining a score of 45% is classified as good. So it can be concluded that the results of the web-based Food Decoration learning media include good criteria as independent learning media.