Assistance with human resources in the Garongan Tourism Village. Despite the abundance of potential tourism-related activities, the management of Garongan Tourism Village still has several flaws. The Yogyakarta AMPTA Tourism College, in partnership with the Ministry of Tourism and Creative Economy/Tourism and Creative Economy Agency, has established the Tourism Village Assistance Program in response to some current issues. The work programs that have been effectively put into practice include: (1) integrated tourist village FGD; (2) integrated tourism product packaging training; (3) integrated tour package sales training; (4) preparation of storytelling and edutrip guides for Garongan tourism village; (5) coaching for the preparation of tour packages; (6) training and coaching on digital tourism village marketing; (7) coaching of tourism village financial management; (8) tourism village scouting training; (9) Digitization of tour packages with audio-visual catalogues; (10) Special culinary training based on processed fish and salak; and (11) Training on making souvenirs with the theme of Garongan tourism village.

The purpose of this study is to see how respondents react to non-gluten flour-based steamed brownies in terms of taste, texture, scent, colour, and appearance compared to wheat flour-based steamed brownies. This study is quantitative in that the data analysis method used to test the hypothesis is a single classification variant analysis after the prerequisite tests, namely the homogeneity and normality tests, have been completed. The taste indicator results of the Anova test (significant value > 0.05 = 0.831 > 0.05) revealed no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the texture indicator (significance value > 0.05 = 0.311 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the scent indicator (significant value > 0.05 = 0.513 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. According to the colour indicator (significant value > 0.05 = 0.069 > 0.05), there is no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour. Meanwhile, the appearance indicator indicates that there is (a significant value > 0.05 = 1.0 > 0.05), indicating no significant difference between wheat flour steamed brownies and steamed brownies with a combination of mocaf flour and soybean flour from the appearance indicator.

Kepuasan pelanggan ditentukan oleh persepsi pelanggan atas performance produk atau jasa alam memenuhi harapan pelanggan. Pelanggan merasa puas apabila harapannya terpenuhi atau akan sangat puas jika harapan pelanggan terlampaui. Pertanyaan yang fundamental adalah apa sebenarnya yang membuat pelanggan puas? Perusahaan harus menyusun strategi program peningkatan kepuasan pelanggan melalui 5 driver kepuasan pelanggan yaitu kualitas produk, harga, kualitas palayanan, emotional factor, dan yang kelima adalah berhubungan dengan biaya dan kemudahan untuk mendapatkan produk dan jasa. Setelah itu harus ditetapkan bobot tertinggi diantara kelima driver itu dalam menciptakan kepuasan pelanggan. Penentuan bobot harus mempertimbangkan produk yang dihasilkan dengan memperhatikan dinamisasi waktu. Besarnya bobot setiap driver dapat diketahui melalui survei pasar.

Learning that there has been a great member of tourists visiting Indonesia is of course giving a big chance to have service industries especially those which have programs with package tours. Tourist as buyers of a package tour has difference conducts among each other. In marketing products, the runner of the package tour must use a customer approach strategy to be well informed about the different conducts of the customers besides other things that might attract and encourage customers to buy the package tour. The things that attract and encourage customers said above are mainly depending on the package tour that includes various tourist objects to visit and price of a package tour and availability of professional tour guides beside facilities and services to give that make the customers feel comfortable during the trip to and their presence at the tourist – object of tourism. This research is looking for reasons what tourist buy the package tour when they were to trip. Customers’ respond said that they got the trip and used a package tour because the package tour assembled by a tour wholesaler and including airfare, accommodations and activities at a set price. All the needs from the trip have included. The buyer of a package tour was the family aged fifty-one years old, a businessman and they're like with the tourist object and low price.

In a Higly Competitive era, every company must give full attention to quality, becouse qualityhas a elose relationship with customer satisfaction and quality proviels an incentives to customer to establish strong ties with the company. In the long trem the company needs of understand the expectation and needs of customers to improve customer satisfaction, which the company shouldbe able to maximize the customer experience the fun and minimize the customer experience. One approach that can be used is to approach the quality of service that bluids on two mayor factor is customer perceotion of service received by actual service ecpected measurement of quality of service as very important for company, becouse it is useful to measure the gap between customer expectation and perception about the service provided by the company. Quality management frame work is considered important especially to assess and manage the quality of service.