Bakery Industry Training Assistance For Excellent Service Agency (ESA) Training Center Malang


  • Mrs. Ratna Yulistiani Universitas Pembangunan Nasional Veteran Jawa Timur, Indonesia
  • Andreas Sihananto Universitas Pembangunan Nasional Veteran Jawa Timur
  • Mrs. Kartini Universitas Pembangunan Nasional Veteran Jawa Timur
  • Mr. Trimono Universitas Pembangunan Nasional Veteran Jawa Timur



ESA, GMP, diversifying, bakery product, flour, composite


Excellent Service Agency (ESA) is an educational institution for the service and
service industry in the city of Malang, which is engaged in training in the
hospitality industry, especially in the fields of tourism, hospitality, and selfdevelopment. ESA has difficulties in providing professional HR education in the
bakery industry due to a lack of equipment, besides that ESA also lacks insight into
food safety to support the quality of bakery products that will be produced, even
though safety assurance is one of the determinants of competitiveness in both the
domestic and international markets. ESA is also less able to expand its market
share because it has not implemented digital marketing. The methods that have
been carried out include: 1)Assisting ESA with 5 types of bakery processing
equipment for ESA to train more professional human resources in the F&B field;
2). Training on Good Manufacturing Practice (GMP) and Food Sanitation; 3)
Training and practice of diversifying bakery and cake processing from wheat flour
and composite flour; The results of this activity include increasing understanding
and insight for ESA employees and students as well as UPN Veterans East Java
students about 1. The Role of Good Manufacturing Practice (GMP) and Food
Safety for the Bakery Industry; and 2. Basic Theory and Diversification of Bakery
Product from Wheat Flour and Composite Flour.


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How to Cite

Yulistiani, R. ., Sihananto, A., Kartini, & Trimono. (2023). Bakery Industry Training Assistance For Excellent Service Agency (ESA) Training Center Malang. International Journal Of Community Service, 3(1), 51–58.