BIMBINGAN DAN PELATIHAN PEMANFAATAN MAKANAN SEHAT SEBAGAI IDE KREATIF USAHA KECIL

  • Rena Feri Wijayanti Politeknik Negeri Malang
  • Joni Dwi Pribadi Politeknik Negeri Malang
  • Yosi Afandi Politeknik Negeri Malang
  • Lina Budiarti Politeknik Negeri Malang
  • Musthofa Hadi Politeknik Negeri Malang
Keywords: Creative Ideas, Entrepreneurship, Healthy Food

Abstract

Creative ideas can come from anywhere and by making use of everything around us. Food is a common thing and become a basic necessity. Alternative business ideas can start from the use of food to be the main product in marketing in particular can be used for small businesses. The main purpose in the implementation of dedication is to provide information and knowledge and provide motivation that the form of creativity can start from simple things. Moreover, the creativity spirit can grow for all circles and not limited to age.

References

Buchari Alma. 2011. Manajemen Pemasaran dan Pemasaran Jasa. Bandung : Penerbit Alfabeta.

eJournal.uajy.ac.id/6748/3/EA218098.pdf

http://monicaiza1.blogspot.co.id/2013/06/bab-5-kreativitas-dan-inovasi-dalam_ 16.html

http://www.kompasiana.com/www.habibamin.blogspot.com/pengertian-tujuan-dan-teori-kewirausahaan-materi-kuliah_550e5459813311862cbc625d

https://ernisme.wordpress.com/2012/10/04/ide-kreatif-dalam-pembuatan-naskah-iklan-tv-part-2-2/

Ruslan, Murniati. 2010. Pemberdayaan Perempuan Dalam Dimensi Pemba ngunan Berbasis Gender. Musawa, Vol. 2, No. 1, Juni 2010:79-96

Siswanto, Victorianus Aries. 2009. Studi Peran Perempuan Dalam Pengem bangan Usaha Kecil Menengah Melalui Teknologi Informasi Di Kota Pekalongan (Penelitian Ini Dibiayai Oleh Kementrian Negara Pemberda yaan Perempuan). DINAMIKA INFORMATIKA – Vol I No 1, Maret 2009

Widjajanti, Kesi. 2011. Model Pemberdayaan Masyarakat. Jurnal Ekonomi Pembangunan Volume 12, Nomor 1, Juni 2011, hlm.15-27

Published
2017-12-15
Issue
Vol 4 No 1 (2017): Jurnal Pengabdian Kepada Masyarakat 2017
Section
Articles

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).