The Role of Hotel Management Students in Cooking Class Training for Women Farmers Groups in Tourism Villages: A Case Study in Sleman, Yogyakarta

Abstract

This study aims to examine the role of students of the Hotel Management study program in implementing cooking class training aimed at the Women Farmers Group in one of the tourist villages in Sleman, Yogyakarta. Women Farmers Group as a community of village women has great potential in developing local culinary products, but often faces limitations in terms of culinary skills, recipe innovation, and presentation in accordance with tourism industry standards. Students, as educational agents and practitioners in the hotel sector, play an active role in the training process by providing technical materials, mentoring cooking practices, and sharing insights on food presentation standards and hygiene according to hotel practices. This study uses a descriptive qualitative approach with data collection techniques through participatory observation, in-depth interviews, and documentation of activities. The data analysis technique uses the Miles & Huberman (1994) model which includes data reduction, data presentation, and drawing conclusions. The results of the study indicate that student involvement in the training program can improve the skills of Women Farmers Group members in terms of cooking techniques, packaging, and self-confidence in selling culinary products in the tourist village environment. The findings also show that collaboration between educational institutions and village communities can be an effective strategy in empowering women and developing local culinary tourism potential sustainably.