Training on Beverage Cost Calculation at Class 2 Correctional Facility Batam

Authors

  • Rezki Alhamdi Manajemen Kuliner, Politeknik Pariwisata Batam
  • Tito Pratama Manajemen Tata Hidangan, Politeknik Pariwisata Batam
  • Dewi Aurora Mikasari Manajemen Tata Hidangan, Politeknik Pariwisata Batam
  • Agung Edy Wibowo Manajemen Tata Hidangan, Politeknik Pariwisata Batam
  • Taufik Bachrul Ulum Lubis Manajemen Tata Hidangan, Politeknik Pariwisata Batam

DOI:

https://doi.org/10.59193/jkw.v3i1.323

Keywords:

Cost calculation, beverage production, inmates, Lapas Class II Batam, entrepreneurship

Abstract

This Community Service Program (PKM) aims to enhance the skills of inmates at Lapas Class II Batam in calculating the production costs of beverages. These skills are essential to prepare them for entering the workforce or starting small businesses in the beverage sector after completing their sentences. The training involved lecturers from Politeknik Pariwisata Batam who provided practical knowledge on various components of production costs, such as raw material costs, labor costs, and operational expenses. Inmates were also taught how to determine profitable selling prices and strategies for efficient business management. The training methods included theoretical sessions, practical simulations, and interactive discussions to ensure a deep understanding among participants. The results of the training showed a significant improvement in the inmates’ understanding of production cost management. They were not only able to accurately calculate costs but also grasped financial management concepts that support small business operations. The sustainability of this program is supported by strong collaboration between Politeknik Pariwisata Batam and Lapas Class II Batam, as well as the provision of adequate facilities for training. With the integration of this program into the correctional facility's activities, it is expected that the training will continue and provide long-term positive impacts. In conclusion, this beverage production cost training plays an important role in empowering inmates with relevant skills, helping them adapt to the workforce, and opening up future business opportunities.

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References

Alhamdi, R. (2022). Strategi Pengembangan Kawasan Wisata Kuliner Di Bengkong Kota Batam. 1(2), 80–84.

Lontaan, J., Dalami, Ilham, W., & Rezeki, S. R. I. (2022). ANALISA MENU ENGINEERING “ BEVERAGE ” DI MOMOO JUICE. 1(2), 33–41.

Novi, & Mikasari, D. A. (2022). Stigma dunia mixology di masyarakat kota batam. 1(2), 41–45.

Dailami, Moh. Thamdzir, & Dewi Aurora Mikasari. (2022). KESIAPAN BUDAYA MASYARAKAT KOTA BATAM DALAM MENYAMBUT BATAM SEBAGAI KOTA WISATA. JURNAL MATA PARIWISATA, 1(2), 47–54.

Rofii, E. A., Mikasari, D. A., & Syafruddin Rais. (2022). STRATEGI BRANDING KOPI SEKANAK “KOPI PARA RAJA“ . JURNAL MENATA, 1(1), 17–22.

Mikasari, D. A., Alhamdi, R., Rais, S. ., & Erni Karlina. (2023). PEMBINAAN SADAR WISATA DAN GROOMING UNTUK ANGGOTA POKDARWIS DI PULAU NGENANG. JURNAL KEKER WISATA, 1(1), 99–106.

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Published

2025-01-24

How to Cite

Rezki Alhamdi, Pratama, T., Aurora Mikasari, D., Wibowo, A. E., & Ulum Lubis, T. B. (2025). Training on Beverage Cost Calculation at Class 2 Correctional Facility Batam. JURNAL KEKER WISATA, 3(1), 38–46. https://doi.org/10.59193/jkw.v3i1.323

Issue

Section

JANUARI 2025

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