The objectives of this study are to (1) analyze the factors that determine service innovation in terms of service demands in the new normal era; and (2) to find out the types of service innovations in the New Normal Era at the Restaurant in the Ubud Bali Tourism Area. The number of samples studied was 100 consumers, and data were collected using interviews, observations, questionnaires, and documentation. Data collection techniques included accidental sampling. Then the data obtained were analyzed using: (1) exploratory factor, and qualitative descriptive. The results of the study showed that: (1) five factors determine service innovation in the new normal era, namely health awareness factors, technological factors, attitude and skills in service, restaurant atmosphere, and communication & product knowledge. (2) the types of service innovations that must be carried out by restaurants in the Ubud Bali tourist area are (a) implementing health protocols, (b) implementing a takeaway service strategy by collaborating with business startups such as Gofood and Grabfood, ( c) upgrading employee skills through training, and (d) changing restaurant layouts. The suggestions given are: in addition to paying attention to the atmosphere, attitudes, skills, communication, and product knowledge, the most important thing to pay attention to is the application of health protocols and the use of technology.
This study aims at investigating the development of local potential-based entrepreneurship through community service (PkM) consisting of several stages including training, production and marketing processes and the constraints experienced. By applying a qualitative analysis in which primary data was collected through interviews, observation, and documentation. The information consists of micro, small and medium enterprises (MSMEs) as well as community leaders at Bindu tourism village, Abian Semal District, Badung Regency-Bali. Data validity using triangulation of sources, methods and theory. Data analysis as an interactive model includes data collection, condensation, presentation and conclusion. The results of the research reveal that the PkM program makes a significant contribution through empowering the tourism village enterprises to produce innovative-creative micro, small and medium scale products. Marketing is done through promotions in various media and market share both at home and abroad. Meanwhile, the constraints experienced the lack of production machines that came from the lack of capital and limited working hours of learning residents.
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