The Role of Product Quality and Innovation in Improving Performance in Business Community Groups (Case Study of Gita Laras Business Group in Pancot Karanganyar)

Abstract

This research is a qualitative research. This study aims to find out how the influence of training activities has an impact on business performance. Training includes Pastry making. Pastry is a type of cake or dough-based food made from flour, fat (such as butter or margarine), water, and sometimes eggs, which generally has a layered and crispy texture. Pastry can be sweet or savory, and is often the basis for dishes such as pies, tarts, and other pastries. This community service activity aims to provide training and mentoring to the Gita Laras community business group in Pancot Village, Tawangmangu, to be able to produce quality pastry cakes. In this study, the methodology used was an in-depth interview.  This community service was carried out in Pancot Village with the methods used, namely counseling, training, and mentoring. The training participants were the Gita Laras business group, considering that this group of housewives was designed to be a productive community business group. The training and mentoring were carried out for 5 meetings, the theme of counseling and training was carried out by providing practice accompanied by direct mentoring by the community service team. The results of this community service activity were increased knowledge and skills in pastry production. Indicators of success were measured by the level of participation and activeness of community service participants.