Anggraeni, Neli (2017) STRATEGI PENINGKATAN PENJUALAN DI SUIS BUTCHER CABANG SETIABUDI. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Suis Butcher adalah salah satu steak house yang berada di kota Bandung yang telah berdiri sejak tahun 1984. Suis Butcher mengalami penurunan omzet penjualan, hal tersebut membuat petingnya perumusan strategi yang tepat bagi. Tujuan dilakukan penelitian ini adalah: (1) mengetahui bagaimana proses manajemen strategi di Suis Butcher (2) mengetahui faktor-faktor strategi eksternal yang merupakan peluang dan ancaman di Suis Butcher, (3) mengetahui faktor-faktor strategi internal yang merupakan kekuatan dan kelemahan di Suis Butcher, (3) mengetahui strategi peningkatan penjualan yang dapat diterapkan oleh Suis Butcher berdasarkan analisis SWOT. Metodologi yang digunakan adalah analisis deskriptif kualitatif dan kuantitatif dengan menggunakan wawancara mendalam dan kuesioner untuk mengetahui gambaran mengenai lingkungan perusahaan yang terdiri atas kekuatan, kelemahan, peluang dan ancaman. Data yang diperoleh kemudian dianalisis menggunakan matriks IFAS, matriks EFAS, matriks IE, diagram kartesius, matriks SWOT dam QSPM. Hasil analisis menunjukan terdapat sembilan alternatif strataegi yang dapat diterapkan Suis Butcher dengan strategi utama yaitu Memanfaatkan perkembangan teknologi untuk meningkatkan promosi dengan total skor 5,97. Kata Kunci: manajemen strategi, analisis SWOT, Quantitative Strategy Planning Matrix,, Steak House Suis Butcher is one of steak house in Bandung that has estabilished since 1984. Suis Butcher has been declining their selling, so it is important to review the formulation strategic in Suis Butcher. The purposes of this research are: (1) to find out how strategic management process in Suis Butcher, (2) to find out the factor of external strategic such as opportunity and threats that owned by Suis Butcher, (3 to find out the factor of internal strategic such as strength and weakness that owned by Suis Butcher, (4) to find out the strategic priority that can be applied at Suis Butcher. Method that used in this reseach is descriptive qualitative and quantitative analysis, interview and questionnaire have used to get illustration about company environment that consist of strength, weakness, opportunity and threat. Data also has to be analyzed with matrix IFAS, EFAS, IE, cartesius diagram, SWOT, and QSPM. The analysis result shows, there are nine alternative strategics that can be applied by Suis Butcher, with take adtvantage from technology development for promotion increase with total of the scrores is 5,97. Key words: strategic management, SWOT analysis, Quantitative Strategic Planning Matrix, Steak House
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil: S_MIK_ANG_s-2017; Pembimbing : I.Dewi Turgani, II. Reiza Miftah |
| Uncontrolled Keywords: | Manajemen strategi, analisis SWOT, Quantitative Strategy Planning Matrix,, Steak House |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management H Social Sciences > HD Industries. Land use. Labor > HD61 Risk Management |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Mr. Cahya Mulyana |
| Date Deposited: | 30 Apr 2018 03:25 |
| Last Modified: | 30 Apr 2018 03:25 |
| URI: | http://repository.upi.edu/id/eprint/30174 |
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