PRACTICAL LEARNING OF ENTREPRENEURSHIP THROUGH FOOD SALES ON CAMPUS

Abstract

This study aims to analyze the practical application of entrepreneurship learning through food sales activities on campus as a means of forming student entrepreneurial competencies. Selling practice activities are carried out by selling ximilu and siomay ice products as a form of direct application of business theories that have been learned in class. The research method used is qualitative with a descriptive approach, where data is collected through observation of sales practice activities and review of relevant literature sources. The results of the study show that food sales activities on campus provide real experience for students in managing small businesses, ranging from planning, production, marketing, to evaluation. Students acquire technical skills such as financial management, promotion, and customer service, as well as non-technical skills in the form of communication, cooperation, responsibility, and creativity. The challenges faced, such as market and time constraints, encourage students to think adaptively and innovatively in finding solutions. This practical activity has proven to be effective in increasing students' interest, confidence, and readiness to be entrepreneurial.