The Corona virus, which began to emerge at the end of 2019 in China, has so far spread widely throughout the world including Indonesia, where this greatly affects various aspects of human life. Many MSME businesses must close because of the current economic situation. Therefore, MSME owners during the COVID-19 pandemic must start rethinking their business strategy. Because only with innovation, micro, small and medium business owners will be able to survive and continue to be sustainable. One of the innovations is to use technology, namely cloud kitchens that are attached to the use of online applications. During the COVID-19 epidemic, this study looks at the possibility of MSME business owners to adopt Cloud-based technology platforms as their new business model. The data for this study were obtained from 100 MSME owners engaged in the food and beverage sector using quantitative techniques. Data processing using SPSS 22.0 program and path analysis. The research findings reveal that there is a relationship between perceived ease of use and perceived benefits that affect the intention to use/adopt cloud kitchens as their new business model. This study contributes to the intention to adopt small businesses towards technology, namely cloud kitchens for MSME owners. Practical implications for other stakeholders are also presented in this study

Sorghum is a plant of a family of grasses and is still a family with rice, corn, and wheat. Sorghum grows a lot in the yard of Pasir Mulya residence house Banjaran District Bandung West Java. House wife in this village have not used much of this sorghum plant as food. The purpose of this training is to provide knowledge to the house wife about the benefits of sorghum as a cake-making material. The focus of this research is the process of empowering women through training and mentoring to good packaging, so that the house wife can have activities that produce and help the economy in the area. Data collection techniques used in this research are observation, interview and documentation. The data obtained were analyzed using data analysis technique. The results stated that the process of empowerment of house wife group through the training of cooking skills by way of prescribing, teaches the making of correct cookies and hygiene’s, training the use of the right tools, the packaging process to produce a good product and worth selling. The results of sorghum-based cookies are expected to become a consumable gift from the Pasir Mulya.

<p align="center"><strong><em>ABSTRACT</em></strong></p><p><strong><em> </em></strong></p><p><em>Setu Babakan Cultural Village is a Betawi cultural reserve area. So far, people know Setu Babakan only to enjoy and see Betawi culture. But not many know that there is a Betawi Dodol producer that has long been established. Making Betawi Dodol should be a tourist attraction because of its uniqueness and take long process. The organier of Setu Babakan Betawi Village has indeed provided a visiting package for Dodol making workshops, but this method has not attracted many tourists to witness the process of making Betawi Dodol. This research was carried out in qualitative and quantitatively descriptive ways. The results of this study were to recommend the organier of Betawi Cultural Village in coordination with the producer Dodol Nyak Mai to make a schedule for making dodol that could be visited and the schedule was published through social media and cooperating with tourism schools.</em></p><p><strong><em>Keyword: </em></strong><strong><em>Cultural Village, Culinary, Dodol</em></strong><strong><em>, Betawi</em></strong></p><p align="center"> </p><p align="center"><strong>ABSTRAK</strong></p><p><strong> </strong></p><p>Perkampungan Budaya Setu Babakan merupakan kawasan cagar budaya Betawi. Selama ini orang mengenalnya hanya untuk berekreasi dan melihat kebudayaan Betawi. Tetapi  belum banyak yang tahu bahwa disana ada produsen Dodol Betawi yang sudah lama berdiri. Pembuatan Dodol Betawi semestinya dapat menjadi atraksi wisata karena prosesnya yang unik dan panjang. UPK Perkampungan Budaya Betawi Setu Babakan memang sudah menyediakan paket kunjungan untuk workshop pembuatan Dodol, tetapi cara ini belum banyak menarik minat turis untuk menyaksikan proses pembuatan Dodol Betawi. Penelitian ini dilakukan dengan  caradeskriptif  kualitatif dan kuantitif. Hasil dari penelitian ini adalah merekomendasikan UPK Perkampungan Budaya Betawi berkoordinasi dengan produsen Dodol Nyak Mai untuk membuat jadwal pembuatan dodol yang dapat dikunjungi dan jadwal tersebut dipublikasikan  lewat sosial media maupun bekerjsama dengan sekolah pariwisata.</p><p><strong>Kata kunci: </strong><strong>Perkampungan Budaya, Budaya Kuliner </strong><strong>Dodol, Betawi</strong></p>

Indonesia tourism should make a move if it has superior and quality tourism resources. The travel sector feels the impact of the pandemic Covid 19 but recovering in their efforts and continue to prioritize on tourism as its main business. Tour Manager must develop a new strategic tour plan by taking advantage of potential opportunities for local communities as their partners. This qualitative research uses descriptive approach in describing the research problems above and answer three research questions, that is: (1) How big the role of the Tour Manager in planning travel tours? (2) What are the steps in planning a travel tour? (3) What are the potential opportunities are the benefits that can be developed. Tour Manager as part of the Human Resources is competent in assessing the opportunities and potential of tourism planning strategies and the general benefits of tourism development for locals. Updated Standard Operating Procedures are made to be applied by Tour Managers. With an understanable SOP, occupation can be measured and traced what has been and has not been done.

The goal of this article is to discover an acceptance and preference of consumer towards innovative products of slice strawberry jam. While an ordinary fruit preserves often made as a jam. Sliced jam is a new way of fruit preservation to consume. Through an organoleptic study, the paper starts to examine and compare between an original product of strawberry jam to sliced jam. A quantitative tradition of research employs an experimental approach to eighty untrained respondents. Data analysis and validity were generated from SPSS statistic software to measure the result of questionnaires towards a favorite between the two and its characteristics such as texture, taste, smell, and color. The findings reveal that the new form of strawberry jam slices is favored among the major respondents. The strawberry jam slice’s texture, taste, smell, and color also attract the consumerism. Despite the limitation of the study, the article introduces a new way of consuming strawberry fruits preservation products. Thus, the research discussion would take forward business development idea, particularly on fruit preserves preparation.