Transformation of Culinary Businesses Through Effective Service Management: A Case Study on Pulau Pasaran, Lampung

Abstract

This study analyses the transformation of culinary businesses in Pulau Pasaran, Lampung, focusing on the implementation of effective service management. Culinary businesses in Pulau Pasaran, mostly traditionally operated, face challenges in service management and environmental sustainability. Using a participatory approach through training, mentoring, and evaluation, the study aimed to enhance service management and environmentally-friendly practices. Results showed a 54.5% to 75% increase in participants' knowledge after training, along with significant changes in daily business practices, including reduced plastic use and improved customer satisfaction. Effective service management transformation is expected to improve competitiveness and local economic sustainability in Pulau Pasaran, while supporting community-based tourism development.