Abstract:This study aims to examine the economic behavior of the community around Dhoho Airport, Kediri, which has undergone socio-economic transformation due to strategic infrastructure development. This phenomenon is evident in…
Kediri Regency, East Java, especially after the start of the construction of Dhoho Airport, a national strategic project designed to be a lever for regional economic growth. The presence of the airport has changed the face of the surrounding area, which was previously agricultural land and modest settlements, into a bustling and fast-growing economic area. This change has led to a surge in new economic activities, such as the emergence of street vendors, restaurants, parking lots, local transportation businesses, and lodging. Using a qualitative approach with phenomenological methods, this study explores the meanings raised by local economic actors in responding to these changes. The findings show that communities show adaptive responses through trade, lodging, and other services, with economic meanings influenced by local values such as blessing, hard work, and kinship. This study concludes that people's economic behavior is not only rational instrumental, but also full of subjective values and meanings, so that regional economic policies need to be designed in an inclusive and contextual manner
Abstract:This study examines service quality and social media marketing activities as determinants of revisit intention, with customer satisfaction as an intervening variable at Flui Restaurant & Cafe Bogor. The research was motivated…
vated by the decline in customer visits despite the restaurant’s strategic location, unique waterfall concept, and active social media promotion. A quantitative explanatory approach was applied using a cross-sectional survey of 400 customers who had visited Flui Restaurant & Cafe Bogor. Data were collected through a structured questionnaire using a five-point Likert scale and analyzed using Structural Equation Modeling with LISREL 8.80. The results show that service quality has a positive and significant effect on customer satisfaction and revisit intention. Social media marketing activities also have a positive and significant effect on customer satisfaction and revisit intention. Furthermore, customer satisfaction significantly influences revisit intention and partially mediates the relationship between service quality and revisit intention, as well as between social media marketing activities and revisit intention. These findings indicate that increasing revisit intention requires an integrated strategy involving consistent service quality, interactive social media marketing, and customer satisfaction improvement
Abstract:This study aims to analyze the Income Statement of the Room Department at Harper Perintis Makassar By Aston Hotel in the 2020-2022 time span. The hospitality industry plays an important role in the tourism industry and the…
he economy of a region. The existence of hotels not only provides a significant economic impact through income and employment for local communities, but also has a social impact by improving living standards and social conditions. The results of this study indicate that although Harper Perintis Makassar By Aston Hotel offers various additional facilities such as swimming pools, restaurants, massage services, and others, room types such as Superior Room and Deluxe Room continue to contribute significant departmental profits. However, there was a decrease in the Room Department's profit and loss at the end of 2017 due to room renovations and new facilities, as well as in 2019 due to the impact of the COVID-19 pandemic which resulted in a decrease in guest visits. This study uses quantitative research methods with a positivism approach. Primary data was obtained from the financial statements of the Rooms Department of Harper Perintis Makassar By Aston Hotel for 2020-2022. Data collection techniques involved field research with observation, direct interviews, and documentation.
Abstract:This study aims to explore the relationship between consumer-based brand equity and brand loyalty, with an emphasis on the mediating role of customer satisfaction in the specific context of the cake shop segment within the…
he restaurant industry. Employing Structural Equation Modeling (SEM) through LISREL, this research analyzes data collected from customers of Browcyl’s cake shops in Makassar. The model focuses on examining the impact of five dimensions of consumer-based brand equity on customer satisfaction and, subsequently, on brand loyalty. The results indicate that three out of the five dimensions of consumer-based brand equity significantly and positively influence customer satisfaction. In turn, customer satisfaction has a strong, positive impact on brand loyalty. This highlights the pivotal role of certain brand equity elements in enhancing customer satisfaction, which is a key driver of brand loyalty in the cake shop sector. The study offers valuable insights for practitioners in the restaurant industry, particularly in the cake shop sector. It suggests that focusing on specific aspects of brand equity can significantly improve customer satisfaction, leading to increased brand loyalty. This provides a strategic direction for cake shop owners and marketers to strengthen their brand equity in ways that resonate with their customers.
Abstract:This research aims to determine the partial influence of product quality, price and service quality on consumer satisfaction at the Palekko Restaurant in Sidenreng Rappang Regency. The number of samples taken was 100 respondents.…
pondents. The results of the research show that service quality, price and product quality have a significant effect on consumer satisfaction at the Palekko Sidenreng Restaurant in Sidenreng Rappang Regency, based partially on the calculation results that the t-calculated value of the product quality variable is ( 6.435), the t-calculated value of the price variable is (3.223) and the t-calculated value of the service quality variable (3.752) is greater than the t-table value (1.660) and the sig value of all variables is smaller than 0.05. Simultaneously, service quality, price and product quality have a significant effect on consumer satisfaction at the Palekko Sidenreng Restaurant in Sidenreng Rappang Regency. The calculation results show that the F-count value = 30,946 is greater than the F-table value = 2.70 (30,946 > 2.70) and significance value = 0.000 (smaller than α = 0.05). (0.000 < 0.05).
Abstract:This study aims to analyze consumer segmentation in the traditional culinary business of a Madurese duck rice and fried chicken restaurant in Konawe Regency. This study used a descriptive qualitative method with data collection…
lection techniques including interviews, observation, and documentation. Informants consisted of the owner, employees, and customers who had visited the restaurant two or more times. The analysis was conducted based on four types of market segmentation: geographic, demographic, psychographic, and behavioral. The results of this study indicate that this restaurant has a fairly broad market segment, encompassing both local and out-of-town customers, with consumers predominantly students, office workers, and families. Authentic taste, affordable prices, and fast service are the main factors attracting customers. Geographic segmentation indicates potential for expansion due to the increase in out-of-town visitors on weekends. Demographic and psychographic segmentation indicate that customers have a high interest in traditional, spicy dishes. Behavioral segmentation indicates the presence of loyal customers and repeat purchasing patterns. These findings provide important recommendations for businesses to develop more effective marketing strategies tailored to the characteristics of their target market.
Abstract:This study aims to examine the role of resilience and mindset on adaptive behavior among MSME managers in facing digital transformation in the food business sector in Gorontalo City. This research uses a quantitative approach…
roach with a survey method. Data collection was conducted using a questionnaire, with a total sample of 54 respondents. The data analysis technique applied was multiple linear regression analysis. The results show that (1) resilience has a positive and significant effect on adaptive behavior, (2) mindset has a positive and significant effect on adaptive behavior, and (3) resilience and mindset simultaneously have a positive and significant effect on adaptive behavior. Descriptive findings based on business type indicate that the highest levels of resilience and adaptive behavior are found in restaurant businesses, while relatively lower levels are observed in bakery and pastry industries. Based on business duration, entrepreneurs who have operated longer tend to demonstrate better adaptive capabilities compared to newer businesses. This study recommends enhancing digital literacy training, strengthening entrepreneurial mindset, and providing business mentoring programs to improve the adaptive capacity of MSMEs in facing digital transformation.
Abstract:Food waste in buffet services in the tourism sector is a strategic issue that has significant impacts on environmental, economic, and social aspects, especially in the context of efforts to achieve sustainable tourism. This…
his study aims to analyze in-depth strategies for preventing food waste in buffet services by highlighting operational practices, guest behavior, and managerial policies implemented in the field. The research approach uses qualitative methods with data collection techniques through direct observation, in-depth interviews with hotel managers and staff, and documentation studies related to the food production and serving processes. The research results indicate that the most effective food waste prevention strategies include ongoing guest education on responsible consumption behavior, the implementation of flexible and adaptive portion sizes tailored to guest needs, and staff capacity building through training on food management and waste mitigation. Furthermore, strengthening coordination between the kitchen, restaurant service, and management is also crucial in ensuring optimal strategy implementation.
These findings provide practical and academic contributions to the tourism industry by offering recommendations that can serve as a basis for developing more efficient and sustainable policies and operational practices, thereby reducing the negative impact of food waste while improving the quality of buffet service.
Abstract:Sales Information System (SIP) is an integral part of business operations in the food and beverage industry. This research aims to develop a SIP specifically for Bakmi Khek Restaurant. The System Development Life Cycle (SDLC)…
SDLC) methodology was chosen as the framework for the development of this system. This approach allows for structured stages, from planning to maintenance, that are in line with business needs. The research started with the planning stage which involved analyzing user requirements and formulating system objectives. Next, a system analysis stage was conducted to understand the business processes, information flow, and functional requirements of the system. The next system design stage establishes the architecture and technical specifications of the system. System implementation is done after the design is complete, followed by a testing phase to ensure system functionality and reliability. The result of this research is an SIP that is integrated with the sales activities of Bakmi Khek Restaurant. The system includes features such as inventory management, order recording, and sales tracking. Through the application of SDLC, the development of this system can be done in a structured and efficient manner, ensuring business needs are met optimally.
Abstract:Abstract: Technological progress and development is increasingly rapid and rapid and cannot be avoided in life. Every innovation is created to bring positive benefits to human life. Ritz Cafe Kisaran is a well-known restaurant…
aurant and has been established for a long time in Asahan district, but this restaurant does not yet have a computerized raw material inventory management system. The aim of this research is to create a non-perishable food inventory management system using the Supply Chain Management model so that the operational function of raw material inventory management in restaurants becomes more effective, efficient and structured. The research method used in this research is a descriptive method with a qualitative approach and uses data analysis and uses a Supply Chain Management model including planning, procurement, production, warehouse management, order delivery and order returns. The result of this research is a web-based non-perishable food inventory management system that can manage raw material inventory, minimize the occurrence of ordering errors, raw material stock information can be processed automatically, as well as all existing processes in a The restaurant will be well integrated and useful in anticipating errors and losses for Ritz Cafe Kisaran.
Keywords: inventory; non perishable food; supply chain management; xampp
Abstrak: Kemajuan dan perkembangan teknologi semakin cepat dan pesat serta tidak dapat dihindari dalam kehidupan. Setiap inovasi diciptakan untuk membawa manfaat positif bagi kehidupan manusia. Ritz Cafe Kisaran merupakan salah satu restoran terkenal dan sudah lama berdiri di kabupaten Asahan namun restoran ini belum mempunyai sistem pengelolaan persediaan bahan baku yang terkomputerisasi. Tujuan pada penelitian ini yaitu untuk membuat suatu sistem pengelolaan persediaan bahan baku yang tidak mudah rusak (non perishable food) dengan menggunakan model Supply Chain Management agar fungsi operasional pengelolaan persediaan bahan baku di restoran menjadi lebih efektif, efesien dan terstruktur. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskriptif dengan pendekatan kualitatif dan menggunakan analisis data serta menggunakan model Supply Chain Management meliputi perencanaan, pengadaan (procurement), produksi, pengelolaan gudang, pengiriman pesanan, dan pengembalian pesanan. Hasil dari penelitian ini adalah sebuah sistem pengelolaan persediaan bahan baku yang tidak mudah rusak (non perishable food) berbasis web yang dapat mengelola persediaan bahan baku, meminimalkan terjadinya kesalahan pemesanan, informasi stok bahan baku dapat diolah secara otomatis, serta seluruh proses yang ada di sebuah restoran akan terintegrasi dengan baik serta bermanfaat dalam mengantisipasi kesalahan dan juga kerugian bagi Ritz Cafe Kisaran.
Kata Kunci: persediaan; bahan baku tidak mudah rusak; manajemen rantai pasok; xampp