Capability of management  is a determinant of business competitiveness. One of the problems of SMIs in Indonesia is the weakness of managerial capabilities of entrepreneurs, so that many businesses arise but at the same time there are manybusiness  are collaps. Community service activities aim to keep the IKM survival on business competition. The partners that are fostered are the Dakak-Dakak Bundo Pariangan Business and the Tungku Dakak-Dakak Nila Business. Both  partners produce and sell Dakak-dakak cakes, which are special  foods of the Simabur region, Pariangan sub-district, Tanah Datar Regency, West Sumatra. The problems of the partners at  production side  are: not have  production machines and PIRT certificates and halal certificates from MUI. While from the management aspect is packaging that is still simple using ordinary plastic which is tied to a rubber band at the end, a store display whose arrangement is less attractive. The method of implementing activities is in the form of training and coaching that is carried out for eight months. The results of the activities include providing rice milling machines accompanied by training in use, repairs and maintenance, publishing of Home Industry Food Certificates (PIRT), Halal certificates from the Indonesian Ulema Council, making good packaging and brands, layouts by displaying storefronts so that the store display is visible interesting.

This study aims to determine the indicators of entrepreneurial competency and compile the levels of entrepreneurial competency indicators needed from the highest to the lowest level. The research population is the creative industry SMEs in the culinary sector of the city of Padang, with a sample size of 86 managers of the creative industry SMEs in the culinary sector/traditional Padang restaurants, the research location being the city of Padang. This study uses a quantitative approach with the method of SEM and uses Amos as data processing, specifically Second Order Confirmatory Factor Analysis. The results showed the dimensions of entrepreneurial competence needed: conceptual, leadership, learning, opportunity, and personal. The highest level score of the entrepreneurial competence indicator is looking at problems from a positive perspective. The lowest score is recognizing one's strengths and weaknesses and adapting to opportunities and threats. This research is helpful as a reference for indicators of entrepreneurial competency needed for creative industry SMEs in the culinary sector in the city of Padang.