The COVID-19 pandemic has a devastating impact on all world economic activities, including the tourism industry. Tourist satisfaction and revisit intention are two important factors in the recovery of economic activity in the tourism sector. These two variables are also influenced by tourists' perceptions of the COVID-19 protocol implemented by tourist destinations. Desa Wisata Cibuntu puts forward the concept of community-based tourism. Located in Kuningan Regency, West Java, its’ homestay is their main business. This study aims to analyze the factors that influence tourist satisfaction and tourists’ revisit intention to Desa Wisata Cibuntu during the COVID-19 pandemic. This research is an explanatory study that seeks to explain the causative relationships between endogenous and exogenous variables. The sampling technique used in this study was non-probability sampling with a convenience sampling method. The research instrument used was a questionnaire with 25 indicators and the data were analyzed using SEM with 100 respondents. The data obtained from the research instrument shows that all indicators meet the requirements of discriminant validity, convergent validity and reliability. The data were analyzed using the bootstrapping method using 5000 subsamples. The result is the coefficient of determination for tourist satisfaction is 87.6% and for interest in return visits is 91.6%. In the t test, 4 hypotheses were rejected, and 5 hypotheses were accepted. In conclusion, cultural contact has no significant effect on satisfaction and interest in return visits during the COVID-19 pandemic and satisfaction also does not have a significant effect on revisit intention. In this study, the COVID-19 protocol is one of the important factors affecting tourist satisfaction and revisit intention.

The purpose of this study is to examine the impact of the organizational justice variable, organizational commitment, job satisfaction on the sustainable organizational citizenship behavior (OCB) variable in food producers. A cross-sectional, self-administered questionnaire was distributed in this study, the sample was determined using a slovin approach, and the total number of respondents was 159. The structural equation modeling (SEM) software SmartPLS 3.3.3 was used as the analytical tool. Data for research was gathered through the distribution of online questionnaires. According to the findings of this study, organizational justice variables have a positive and significant impact on the OCB variable. This demonstrates that the higher the organizational justice variable given to food producers in Banten, the higher the employee's sustainable Organizational citizenship Behavior variable will be. The organizational commitment variable influences the OCB variable in a positive and significant way. This indicates that the higher the level of the employee's sustainable OCB variable, the higher the level of the employee's organizational commitment. Furthermore, job satisfaction has a positive and significant impact on long-term OCB. This shows that the higher the employee's job satisfaction, the higher the employee's sustainable Organizational citizenship Behavior variable will be.

Abstrak Salad termasuk ragam makanan yang berdayaguna dibuat tetapi berlimpah dengan faedah. Makanan ini dikreasi dengan mengkombinasikan beragam jenis buah dan sayuran dan memperbanyak bumbu atau saus untuk memperbanyak selera. Karena dimakan mentah, komposisi nutrisi pada sayur-sayuran dan buah-buahan ini masih terpelihara, sehingga konsumen memperoleh faedahnya secara optimal. Salad dikonsumsi dari variasi buah dan sayuran sesuai selera.Ada salad khas buah yang disebut juga salad buah, salad khusus sayuran yang disebut salad sayuran, ataupun campuran keduanya. Dibandingkan salad sayur tentu salad buah mempunyai selera tersendiri yang berbeda karena buah-buahan sangat menonjol memiliki rasa yang lebih manis daripada sayuran. Salad sayuran merupakan salah satu makanan sehat namun masih jarang dikonsumsi oleh masyarakat, dikarenakan faktor utama dari sayuran yang mudah kering dan tidak segar sehingga baik konsumen maupun produsen tidak melakukan penyimpanan berlebih untuk bahan baku salad. Sejalan dengan masalah yang ditemukan maka PkM ini lebih memberikan suatu pengajaran bagaimana memanfaatkan sayuran hidroponik yang ada di Kampung Gerendeng Pulo untuk diolah menjadi salad yang nantinya dapat dikembangkan untuk menaikkan ekonomi masyarakatnya melalui penjualan dengan memanfaatkan e-commerce, tetapi sedikit pengetahuan yang dimiliki oleh masyarakat Kampung Gerendeng Pulo. Pola ajar dengan memberikan resep dan praktik lapangan pembuatan berbagai macam salad sayur dan pencampurannya dengan bahan lain seperti buah dan biji-bijian, serta mengenal jenis kemasan dan cara mengemas dengan baik lalu memasarkannya melalui e-commerce. Diharapkan masyarakat Kampung Gerendeng Pulo menjadi mengerti lebih lagi tentang bagaimana mengolah salad menjadi tahan lama serta dapat membuka peluang untuk menekuni bisnis makanan sehat. Kata Kunci: salad, sayuran, buah, gerendeng pulo, e-commerce AbstractSalad is a  type of practical food that easily made and it is rich of benefits. This salad is usually made by mixing several kinds of fruits and vegetables (most fruits and vegetables are still raw) which later topped by seasoning or salad sauce to enhance its taste. Because most salad are consummed raw, the nutrition parts in vegetables and fruits are still intact, therefore, we could receive its nutrition optimally. Special salad made of fruits is called fruits salad, and special salad made of vegetables is called veggie salad, and there is even special made salad from the combination of those two, called mixed salad. Compare to vegetables salad, people would consume fruits salad more because normally fruits have dominant sweeter end taste compared to vegetables. Even though vegetables salad is considered healthy food, it is rarely consummed by people. One of main reasons that people rarely eat vegetable salad because it is easily dried and looked pale, therefore, most consumers and producers do not store much of vegetables. Thus, this community service is pointing out on teaching how to use the hydroponic vegetables in Kampung Gerendeng Pulo where later it can also benefited them through its sales by using e-commerce. The teaching method is given by giving several recipes and hands-on teaching of making varieties of salad. This involves introducing the right packaging for the product. The people from Kampung Gerendeng Pulo are expected to understand making durable salad and opening a chance to pursue healthy food business. Keywords: salad, vegetables, fruits, gerendeng pulo, e-commerce

ABSTRAK Potensi pariwisata yang terbilang besar ini dapat dilihat dari meningkatnya kunjungan wisatawan baik mancanegara maupun nusantara dari tahun ke tahun menurut Statistik Kepariwisataan (2015). Aturan pemerintah dari Menteri Pariwisata dan Ekonomi Kreatif Republik Indonesia nomor PM.53/HM.001/MPEK/201 mengenai standar untuk menjamin kualitas produk dan layanan sebuah hotel atau restoran dengan tujuan memenuhi kebutuhan konsumen. pelatihan dasar-dasar layanan di restoran bagi siswa Yayasan Emmanuel mengenai penampilan diri ini dilakukan dengan harapan dapat memberikan bekal secara teori dan praktik mengenai penampilan diri seorang pramusaji saat di restoran dan ketika berhadapan langsung dengan tamu. Pelaksanaan dilakukan secara daring melalui platform google meet sebagai penunjang kegiatan yang bisa diakses dengan mudah oleh setiap orang. Terdapat tahap persiapan dan tahap pelaksanaan (pelatihan daring). Kegiatan Pelatihan Dasar-Dasar Layanan Penampilan Diri di Restoran bagi Siswa/i Yayasan Emmanuel berjalan dengan baik dan sistematis sesuai dengan susunan acara yang sudah dibuat. Sesi pre-test dan post-test memiliki sepuluh pertanyaan yang sama. Oleh karena nilai signifikansinya kurang dari 0,05, maka membuktikan perbandingan nilai tersebut valid. Sehingga, diharapkan ada keberlanjutan dari kegiatan pelatihan ini agar siswa/i dapat memperdalam materi dengan lebih baik dan mempraktikkannya secara langsung pada bidang ini.   Kata Kunci: Dasar-dasar layanan, penampilan diri, pramusaji, pelatihan