Syaidan Walid Hizbulhadi, - (2023) ANALISIS STRATEGI KEUNGGULAN BERSAING PORTER FIVE FORCES DAN PERANCANGAN BISNIS MODEL KANVAS PADA CLOUD KITCHEN DI KITCHEN HUB GARUDA BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Semakin maraknya bisnis dengan berbasis teknologi terutama pada perusahaan besar hingga mempengaruhi industri makanan dan minuman, dan terlahirlah bisnis yang disebut Cloud kitchen. Penelitian ini bertujuan untuk menganalisis model dan strategi keunggulan bersaing padasalah satu cloud kitchen di Kota Bandung yaitu Kitchen Hub. Jenis penelitian ini menggunakan metode kualitaitf deskriptif dengan menggunakan teori Bisnis Model Kanvas yang ditujukan untuk menggambarkan model antara hubungan aspek kunci pada suatu bisnis dan Porter Fuve Forces yang digunakan sebagai kerangka konseptual untuk memahami lingkungan dan keunggulan bersaing industri. Kitchen Hub. Hasil data kualitatif diperoleh dengan teknik observasi, wawancara dan dokumentasi. Teknik analisis data yang digunakan yaitu model analisis data Miles & Huberman dengan menggunakan uji keabsahan data triangulasi teknik dan triangulasi teori. Hasil dari penelitian menunjukan fenomena cloud kitchen kini sedang meredup sehubungan dengan berkurangnya jumlah tenant yang ada di Kitchen Hub dibandingkan dengan tahun lalu. Sistem pelayanan yang dilakukan Kitchen Hub masih tergolong kurang efektif dan memerlukan strategi inovasi. Pelayanan dapat dimaksimalkan melalui pelatihan dan pengelolaan sumber daya manusia dengan tepat didalam Kitchen Hub. Cloud kitchen sampai saat ini masih menjadi peran penting bagi para pelaku usaha kuliner yang ingin ekspasnsi bisnisnya, khususnya bagi para UMKM, dibuktikan dari pelaku usaha yang menjadi tenant disana bahwa Kitchen Hub merupakan alternatif yang baik untuk mereka. The rise of technology-based bisnises, especially large companies, has affected the food and beverage industry, and a bisnis called Cloud kitchen was born. This study aims to analyze competitive advantage models and strategies in one of the cloud kitchens in the city of Bandung, namely Kitchen Hub. This type of research uses a descriptive qualitative method using the Bisnis Model Kanvas theory which is intended to describe a model between the relationships of key aspects of a bisnis and Porter Fuve Forces which are used as a conceptual framework for understanding the environment and industrial competitive advantage. Kitchen Hub. The results of qualitative data were obtained by observation, interviews and documentation techniques. The data analysis technique used is the Miles & Huberman data analysis model by using the data validity test of technical triangulation and theoretical triangulation. The results of the study show that the cloud kitchen phenomenon is dimming due to the reduced number of tenants in the Kitchen Hub compared to last year. The service system implemented by Kitchen Hub is still relatively ineffective and requires an innovation strategy. Services can be maximized through proper training and management of human resources within the Kitchen Hub. Until now, Cloud kitchen is still an important role for culinary entrepreneurs who want to expand their bisnis, especially for MSMEs, as evidenced by bisnis actors who are tenants there that Kitchen Hub is a good alternative for them. Kata Kunci: Cloud Kitchen, Culinary Business, Porter Five Forces, Business Model Canvas
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | ID Sinta Dosen Pembimbing: Caria Ningsih 6039392 Ilma Indriasri Pratiwi 6682020 |
| Uncontrolled Keywords: | cloud kitchen, bisnis kuliner, bisnis model kanvas, porter five forces |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Syaidan Walid Hizbulhadi |
| Date Deposited: | 29 Nov 2023 08:11 |
| Last Modified: | 29 Nov 2023 08:11 |
| URI: | http://repository.upi.edu/id/eprint/113210 |
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