Purpose This paper aims to explain the relationship between product quality, price and convenience with a positive attitude and intention to buy traditional food. In addition, it also aims to explain the role of the product type in moderating the relationship between these variables. Design/methodology/approach Samples were taken non-randomly, consisting of 500 snack food buyers and 500 restaurant food buyers. Some of the places chosen for sampling include Paragon Mall, Solo Grand Mall, Matahari Mall, Hartono Mall or other places in Surakarta-Indonesia, where people spend time relaxing. Furthermore, multiple structural equations model (multi group SEM) is a statistical method used to explain the relationship between the conceptual variables. Findings Some of the findings are as follows: before the product as a moderator, price and quality are the variables that influence the positive attitude and the intention to buy, while the convenience is the variable found not affecting both the positive attitude and the intention to buy. After the product type as a moderator, for snacks, the test results indicate that the price, product quality and convenience are the variables that affect the positive attitude but do not affect the intention to buy. For restaurant food, test results indicate that only prices and qualities affect positive attitudes, whereas convenience is found not to affect positive attitudes. Furthermore, only price and quality affect the intention to buy, while convenience is found not to affect the intention to buy. Originality/value This paper underlines that the type of product is a moderating variable in the buying behavior process of traditional foods. Regarding its role as a moderator variable, the relationships between variables that are conceptualized can be explained in detail, along with their significance.

Introduction/Main Objectives: This research aims to study the important factors behind achieving the e-advocacy leverage capacity that determines the success of a business in the sphere of digital marketing. Background Problems: In response to the increasing competition in the world of online culinary businesses due to the COVID-19 pandemic, businesses have to enhance strategic marketing to improve consumer loyalty. Novelty: This research model contributes to the development of a concept about consumer advocacy from the perspective of strategic marketing, which is still a limited area of study. Research Methods: The research model was applied to 220 respondents (Indonesian culinary business owners) using a survey that was processed with AMOS SEM. Finding/Results: This research convincingly identifies two significant building factors for e-advocacy leveraged capacity, namely promotional attractiveness and digital affinity direction. Conclusion: Companies’ marketing strategies focus not only on maintaining close customer relations but also on ways to intervene with customers so that they are willing to advocate products or brands through digital media.

The internet is one of the technologies that is inevitable in today's digital era. One effect of the internet is also having an impact on the business world, among others, with the development of e-commerce and the decreasing number of offline retailers. therefore the use of internet / e-commerce as an alternative sale must be made by all entrepreneurs including traditional snack entrepreneurs. This research aims to be able to help SMEs to introduce products through sales through the internet and its derivatives. In addition, this service also aims to introduce traditional snack products with better marketing strategies, including by using more eye catching packaging and selling so that they can be easily accepted by millennials. This research has carried out several activities including operational training in marketing training on the importance of attractive brands and packaging, as well as online marketing. This service has helped provide assistance in making stickers, cardboard boxes and jars as a diversification of product packaging for UKM Kembang Goyang “Bu Ninik”, Sragen. This dedication also initiates the use of gift boxes as a respondent to the beautiful appearance of souvenirs. In UKM Kumari Crispi, this research carried out by initiating product innovations with various flavors that are of interest to millennialsand providing shelter assistance for Kumari Crispy souvenir shops to support online businesses that will be run. All of training and accompaniment hope can improve the business performance of the target SMEs by increasing the demand for their products.

Vocational high secondary school teachers need to update their knowledge to support their teaching and learning. This article aims to investigate the challenge of vocational secondary high school teacher in responding the development of information and communication technology (ICT) and the globalization era. A total of 51 teachers and novice teachers in Soloraya were enrolled in this study. The data were collected using questionnaire Likert scale that was downloaded and translated from a survey for measuring 21st century teaching and learning, West Virginia Department of Education. Regression analysis was used to analyze the significance of correlation between student's learning and teacher's statement. The finding indicated that there was no statistically significant correlation between student's learning and teacher's statement (F = .16, p > .05), there was no statistically significant the correlation between student's learning and teacher's statement on global connection (F = .16, p > .05), there was no statistically significant correlation between student's learning and teacher's statement on local connection (F = .65, p > .05), and there was no statistically significant correlation between student's learning and teacher's statement on using technology as a tool for learning (F = 1.36, p > .05). In addition, teachers are the major factor in learning process. They must update their knowledge of global connection, local connection and technology as a tool for learning. Teachers must have many designs of teaching. Students need practical experience in real work environment of global connection, local connection, and technology as a tool for learning. Learning by doing in the real work environment is more impression/ effective than just theoretical learning only.

Retail traders rarely use rupiah values of less than one thousand rupiah. Moreover, the use of small money under one hundred rupiah is practically no longer used. From the buyer’s point of view, a reduction in the price of just one rupiah has been taken into account, especially in purchasing of a large quantity of goods, of course a slight reduction in price is very meaningful. This study aims to create a prototype electronic rupiah application in order to facilitate financial transactions, especially in the payment of goods’ prices with a value below one thousand rupiahs. The research method used is descriptive quantitative. The population of this study was all undergraduate students who visited the “Idaman” canteen at Sebelas Maret University with 32 respondents. The sampling technique used incidental random sampling, while the data analysis used was confirmatory factor analysis (CFA). The results showed that the application prototype of electronic rupiah needs to pay attention to three things, namely feature design, transaction design, and user account’s security design. Feature design is a basic view of display that needs to be made in such a way as to be attractive and easy to understand. Advanced display design is the details of the buttons on the basic view of menu display which contain transaction/arrangement designs. Account security design is a confirmation of account operation via email and data backup to anticipate if the internet connection is lost. Confirmation is used in making payments via password and or SMS (short message service). The details of these three designs will be discussed in this article.