Implementation of Community Education Principles in Professional Skills Training to Enhance Employee Performance at Sugu Collective Restaurant

Abstract

This study was motivated by the importance of improving the performance of employees in the service sector through a community education approach that emphasizes participation, learning needs, and relevance to the work context. Sugu Collective Restaurant, as a culinary business unit, needs to strengthen the professional competencies of its employees in order to improve service quality and business competitiveness. This study aims to analyze the implementation of community education principles in professional skills training and its impact on employee performance. The research method used a qualitative descriptive approach with observation, interview, and documentation techniques. The research subjects were management and employees who participated in the training. The results showed that the application of participatory, needs-based, contextual, and empowerment-oriented principles was able to improve employees' communication skills, customer service, teamwork, and job responsibility. Additionally, there was an increase in discipline and service quality, which impacted customer satisfaction. The conclusion of this study affirms that the implementation of community education principles in professional training is effective in strengthening employee performance and supporting sustainable organizational development.