ABSTRACT
Currently culinary businesses and gastronomic tourism are growing rapidly in Indonesia. This sector needs the competency of human resources to provide good quality culinary products and gastronomic tourism destinations and to be able to exist as businesses. Good quality education needs to be continued; thus, it can produce a good quality educational output, and then the graduate will be absorbed by the industry. This study aims to determine the prominent competencies of the graduate according to the graduate users’ satisfaction. This research uses descriptive quantitative methods, through survey techniques. This study uses the consumer satisfaction index (CSI) and Important Performances Analysis (IPA) methods by identifying the level of service quality using the seven indicators of integrity, professionalism, mastery of foreign languages, IT skills, communication skills, adaptability, self-development, and teamwork. The sample of this study is 30 graduates of the Catering Industry Management Study Program, Universitas Pendidikan Indonesia. The aim of this program is to produce graduates in the field of culinary business management and gastronomic tourism. The result of this study is that there is a gap between user expectations and the performance of Catering Industry Management graduates. This gap can be proven in quadrant A in the Cartesian diagram of IPA analysis, meaning it needs to maintain its achievements and keep up the good work.
