Financial and Operational Training for Culinary Businesses at the GKI Pamulang

Authors

  • Diana Frederica Accounting Department, Faculty of Business and Economics, Universitas Kristen Krida Wacana, Jakarta 11470, Indonesia https://orcid.org/0000-0001-6980-913X
  • Subagyo Subagyo Accounting Department, Faculty of Business and Economics, Universitas Kristen Krida Wacana, Jakarta 11470, Indonesia
  • Septian Bayu Kristanto Accounting Department, Faculty of Business and Economics, Universitas Kristen Krida Wacana, Jakarta 11470, Indonesia
  • Bambang Siswanto Management Department, Faculty of Business and Economics, Universitas Kristen Krida Wacana, Jakarta 11470, Indonesia
  • Adrie Frans Assa Master of Management Program, Faculty of Business and Economics Universitas Kristen Krida Wacana, Jakarta 11470, Indonesia
  • Tri Adi Saputra Accounting Department, Faculty of Business and Economics, Universitas Kristen Krida Wacana, Jakarta 11470, Indonesia
  • Victor Lamberto Iskandar Accounting Department, Faculty of Business and Economics, Universitas Kristen Krida Wacana, Jakarta 11470, Indonesia
  • Petrus Noferiman Zai Accounting Department, Faculty of Business and Economics, Universitas Kristen Krida Wacana, Jakarta 11470, Indonesia

DOI:

https://doi.org/10.51601/ijcs.v4i3.284

Abstract

Starting a business is challenging, particularly when it comes to sustaining it. Some members of the GKI Pamulang congregation already run businesses but need growth due to stagnant or declining income. Additionally, there are congregation members who are employees interested in launching a culinary business and need guidance on getting started. The goals of this community service initiative are: (1) to provide an overview of the culinary business, (2) to inspire GKI Pamulang members to either start a culinary venture or sustain their existing businesses, and (3) to offer training on financial management (including basic financial reports, cost calculation, and taxation) and operations for culinary businesses. The activity employs lectures, case studies, presentations, and mentoring as methods. Held on May 25, 2024, at GKI Pamulang, the event was attended by 29 congregation members. Participants expressed satisfaction with the relevant material presented and gained valuable insights and motivation for starting and maintaining a culinary business, as well as knowledge on financial management and business operations.

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Published

2024-08-31

How to Cite

Frederica, D., Subagyo, S., Bayu Kristanto, S. ., Siswanto, B., Assa, A. F., Saputra, T. A., Iskandar, V. L., & Noferiman Zai, P. . (2024). Financial and Operational Training for Culinary Businesses at the GKI Pamulang. International Journal Of Community Service, 4(3), 193–199. https://doi.org/10.51601/ijcs.v4i3.284

Issue

Vol. 4 No. 3 (2024): August 2024

Section

Articles

License

Copyright (c) 2024 Diana Frederica, Subagyo Subagyo, Septian Bayu Kristanto, Bambang Siswanto, Adrie Frans Assa, Tri Adi Saputra, Victor Lamberto Iskandar, Petrus Noferiman Zai

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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