Kebanyakan dari mahasiswa kurang memahami tentang pengetahuan pengelolaan keuangan yang baik di lingkungan mahasiswa, maka pengetahuan dan praktek pengelolaan keuangan yang sehat bagi mahasiswa harus diterapkan meliputi displin menabung, memanfaat sumber penerimaan, mengatur pengeluaran keuangan, membuat rencana anggaran keuangan, membuat pos dana cadangan, belajar untuk berinvestasi dan dapat mengendalikan diri. Tujuan pengabdian ini adalah untuk memberi pengetahuan kepada mahasiswa cara mengelola keuangan sehingga mereka mengerti dan memahami perencanaan keuangan pribadi dan bijak dalam mengurus finansialnya. Metode pelaksanaannya dengan cara penyuluhan dan konsultasi melalui zoom online dengan 24 mahasiswa Sekolah Tinggi ILmu Ekonomi Bisnis Indonesi. Hal ini dilakukan untuk memudahkan materi yang akan disampaikan yang sesuai dengan masalah yang dihadapi mahasiswa saat-saat ini. Hasil dari pengabdian ini para mahasiswa sangat merespon positif kegiatan pengabdian ini karena banyak sekali mahasiswa yang bertanya tentang permasalahan keuangan yang sedang dihadapi, kami sebagai pemberi penyuluhan dan konsultasi, sangat antusias dan lancar menjawab pertanyaan tersebut. Dari kegiatan pengabdian ini diharapkan para mahasiswa memulai dengan displin menabung, memanfaatkan pemasukan, mengatur pengeluaran keuangan, membuat renacan anggaran keuangan, membuat pos dana cadangan, belajar investasi dan mengatur keinginan atau mengendalikan diri.

Culinary tourism is a form of tourism that is currently developing. Studies on the preferences of culinary tourists will be beneficial for the development of this form of tourism in the future. This study analyzes the influence of tourism product attributes: tourist attraction, accessibility, and amenities on revisit intention to a culinary tourism area. This study used a survey method. The questionnaire was distributed to 100 domestic tourists who visited the culinary tourism area in Bogor City, Indonesia. Methods of data analysis using descriptive analysis, multiple regression, F-test, and T-test. This study indicated that tourist attraction has a positive and significant effect on revisit intention, while accessibility and amenities do not affect revisit intention. However, tourist attraction, accessibility, and amenities simultaneously have a positive and significant effect on revisit intention. This study concluded that the dominant attribute of culinary tourism products is a tourist attraction that includes a variety of food and distinctiveness.

Many villages in Indonesia have declared themselves as tourist villages. But not all of them can develop and survive. One of the important elements in the development and sustainability of a tourist village is the management. The problem is, does the manager have sufficient capacity to manage the tourism village?. This community service activity aims to increase the capacity of tourism driving groups as tourism village managers regarding sustainable tourism village management. The results of the counseling show that at the reaction level, the training participants stated that the training material was useful and in accordance with their current position / task. At the learning level, they stated that they understood the material presented and wanted to study it further. At the behavior level, they stated that they would apply what they already knew from the training in their current task / position.