Book Writing as a Media for Promoting Culinary Products Anne Ratnasari, Yusuf Hamdan, Aning Sofyan, Yenni Yuniati, Nila Nurlimah
Faculty of Communication, Universitas Islam Bandung,
Abstract
The government, private institutions, universities, and other institutions organize various programs to develop Micro, Small and Medium Enterprises (MSMEs) businesses, especially to increase the competitiveness of business actors. One of the businessmen running the program is the Ciparay Subdistrict Micro, Small and Medium Enterprise Association (UMKM), Bandung Regency, West Java. The members of the association produce various processed food products. This article is the result of research on Book Writing Training as a Media for Promoting Culinary Products. The research objective is to analyze the understanding of community members regarding the motivation, style, and steps of writing a book as a medium for promoting culinary products. The research method used is descriptive to measure the research phenomenon carefully. Data collection was carried out by distributing research questionnaires to community members as participants of the training as many as 36 people. The sampling technique was carried out by using a census, therefore all members of the association became the research respondents. The results showed that the members of the association have high knowledge about the motivation and writing style of books, and can apply the steps of writing books as a medium to promote culinary products.
Keywords: book writing, promotion media, culinary product, UMKM community.
