ANALYSIS OF 8P BUSINESS ESTABLISHMENT CAFÉ ASTUNGKARA IN BUMI SERPONG DAMAI
Abstrak
Astungkara is a cloud kitchen with the theme of food and beverage with traditional Indonesian flavors. The mainstay menus served are food menus that have traditional Indonesian flavors, both those that have been served in Fusion form, and those that are still traditional. The beverage served are drinks that have a traditional Indonesian taste. Astungkara is an expression of religion which means "Pray or Praise". The author hopes that Astungkara praises God's most perfect creation, namely humans, and the food and beverage served by Astungkara are food and beverage filled with blessings and prayers. In addition. Astungkara itself is a Sanskrit language which means Praise or Pray, where business owners want the food produced by Astungkara to provide good prayers for people who enjoy it.
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Badan Pusat Statistik (2021). Kepadatan penduduk Menurut Kabupaten/ Kota di Provinsi Banten 2018-2020. https://banten.bps.go.id/indicator/12/109/1/kepadatan-penduduk-menurutkabupaten-kota-di-provinsi-banten.html diakses pada 2 November 2021.
Badan Pusat Statistik (2021). Produk Domestik Bruto Atas Dasar Harga Konstan Penyedia Akomodasi dan Makan Minum. https://banten.bps.go.id/ diakses pada 2 November 2021.
Barringer, B. R. (2016). Entrepreneurship successfully launching new ventures. Pearson.
Choudhary, N. (2019). Strategic Analysis of Cloud kitchen – A Case Study. Management Today, 9(3), 184–190. https://doi.org/10.11127/gmt.2019.09.05
Desmet, P., & Fokkinga, S. (2020). Beyond maslow’s pyramid: Introducing a typology of thirteen fundamental needs for human-centered design. Multimodal Technologies and Interaction, 4(3), 1–22. https://doi.org/10.3390/mti4030038.
Enz, C. A. (2010). Hospitality Strategic Mangement: Concepts and Cases (Second Edition). In Journal of Chemical Information and Modeling.
Harsana, M. (2017). Persepsi wisatawan terhadap kualitas produk, kualitas bahan baku, dan cara pengolahan makanan tradisional di yogyakarta. 2009.
Ho, R. (2015). Handbook of univariate and multivariate data analysis with IBM SPSS, second edition. In Journal of Applied Statistics (Vol. 42, Issue 10). https://doi.org/10.1080/02664763.2015.1015811
Kemenparekraf. (2020). Panduan Pelaksanaan Kebersihan, Kesehatan, Keselamatan dan Kelestarian Lingkungan di Restoran / Rumah Makan. 2019, 57. https://chse.kemenparekraf.go.id/storage/app/media/dokumen/Pedoman_Rest oran.pdf
Kementerian Perdagangan RI. (2020). Surat Edaran Menteri Perdagangan Nomor 12 Tahun 2020 tentang Pemulihan Aktivitas Perdagangan yang Dilakukan pada Masa Pandemi Corona Virus Disease 2019 (Covid-19) dan New Normal (pp. 1–23). https://covid19.go.id/storage/app/media/Regulasi/2020/Juni/surat_edaran_me nteri_perdagangan_nomor_12_tahun_2020.pdf
Kotler, P., Bowen, J. T., Makens, J. C., & Baloglu, S. (2021). Marketing for Hospitality and Tourism, Global Edition. In Pearson.
Lembaga Demografi UI. (2020). Perilaku baru konsumen Indonesian dalam bertransaksi digital di masa pandemi COVID-19. 27.
Mukherjee, S. P. (2020). A Guide To Research Methodology. Journal of Wound Care. https://doi.org/10.12968/jowc.1998.7.7.361
Nurbayti. (2019). Tren Pengguna Aplikasi Go-Food di Era Digital (Studi Fenomenologi Pengguna Go-Food di Universitas Amikom Yogyakarta). Jurnal Komunikasi, Masyarakat Dan Keamanan, 1(1), 1–10.
Oracle. (2020). Essential Guide to Cloud kitchens Essential Guide to Cloud kitchens.
Prakoso, F. A. (2020). Dampak Coronavirus Disease (Covid-19) Terhadap Industri Food & Beverages. Jurnal Manajemen Bisnis, 33(2), 1–6.
Statistik, B. P. (2021). Laju pertumbuhan Penduduk Menurut Kabupaten/Kota di Provinsi Banten 2018-2020. https://banten.bps.go.id/indicator/12/144/1/lajupertumbuhan-penduduk-menurut-kabupaten-kota-di-provinsi-banten.html diakses pada 4 November 2021.
Syarifuddin, D., M. Noor, C., & Rohendi, A. (2017). Memaknai Kuliner Lokal Sebagai Daya Tarik Wisaya. Abdimas, 1(1), 4–8. http://ejournal.bsi.ac.id/ejurnal/index.php/abdimas
Thomas, C. G. (2021). Research Methodology and Scientific Writing. In Research Methodology and Scientific Writing. https://doi.org/10.1007/978-3-03064865-7
Uma Sekaran & Bougie. (2016). Research Method for Business: A skill Building Approach, 6th edition.Wiley&Son Ltd. In United States: John Wiley & Sons Inc
World Travel and Tourism Council (WTTC). (2021). World - Economic Impact 2021. Global Economic Impact & Trends 2021, 1–2. https://wttc.org/Portals/0/Documents/EIR/EIR2021 Global Infographic.pdf?ver=2021-04-06-170951-897
Diterbitkan
2022-06-08
##submission.howToCite##
Indra, F., Christabel, V. N., & Theodore, A. (2022). ANALYSIS OF 8P BUSINESS ESTABLISHMENT CAFÉ ASTUNGKARA IN BUMI SERPONG DAMAI. Journal of Industrial Engineering & Management Research, 3(3), 217-229. https://doi.org/10.7777/jiemar.v3i3.349
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