Aldy Ilyas Hermawan, - (2019) EVALUASI KELAYAKAN BISNIS RESTORAN D’PALM BANDUNG DITINJAU DARI ASPEK PASAR DAN PEMASARAN DAN SUMBER DAYA MANUSIA. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Evaluasi Kelayakan Bisnis pada restoran d’Palm merupakan sebuah penelitian yang bertujuan untuk mengatasi permasalahan yang ada di restoran d’Palm, yaitu pada aspek pasar dan pemasaran, di mana promosi yang dilakukan oleh pihak restoran kurang intensif. Selain itu pada aspek sumber daya manusia penulis mengamati adanya permasalahan pada sistem kontrak kerja yang menyebabkan banyaknya karyawan yang mengundurkan diri, sehingga hal tersebut berpengaruh pada efektifitas dan produktivitas kinerja karyawan di restoran d’Palm. Metode penelitian yang digunakan adalah deskriptif dengan metode penelitian kualitatif dan kuantitatif (mix method research). Teknik pengumpulan data dilakukan melalui observasi, wawancara, studi dokumentasi, serta kuesioner. Teknis analisis data yang digunakan dalam penelitian ini adalah analisis data kualitatif, dan kuantitatif. Analisis kualitatif digunakan untuk mengetahui bagaimana karakteristik dari Restoran d’Palm jika disajikan pada aspek-aspek non finansial dalam bentuk uraian deskriptif, tabel, bagan, ataupun gambar untuk mempermudah pemahaman. Data kualitatif digunakan untuk mengetahui bagaimana Restoran d’Palm jika dilihat dari aspek sumber daya manusia. Analisis data kuantitatif dilakukan pada aspek pemasaran untuk menegtahui bagaimana aspek pemasaran Restoran d’Palm jika dilihat dari sudut pandang pelanggan. Hasil penelitian ini menunjukan bahwa restoran d’Palm layak untuk diteruskan dan dikembangkan namun dengan perbaikan di beberapa aspek. Terbukti dari hasil tinjauan penulis mengenai aspek pasar dan pemasaran nilai intensitasnya perlu ditingkatkan lagi. Lalu pada aspek sumber daya manusia harus melakukan perbaikan dalam bagian pelatihan dan pengawasan kerja dan bagaimana mengelola pegawai agar produktivitas karyawan dan efisiensi kerja karyawan bisa terlaksana secara optimal. Jika perbaikan tersebut dilakukan maka tingkat penjualan dan produktivitas kerja pada restoran d’Palm dapat meningkat. A Business Feasibility Evaluation at D’Palm Restaurant is a research that was aimed to overcome the existing problems in D’Palm Restaurant, such as in the market and marketing aspect, where promotions that was made by the restaurant was less intensive. Moreover, in the human resources aspect, the writer observed that there were problems in the work contract system that caused many employees resigned from the restaurant, therefore it influenced the effectivity and productivity performance of the employees in D’Palm Restaurant. The research method used in this study was a descriptive method with qualitative and quantitative method (a mix method research). The data collection techniques were done through an observation, interview, documentation study, and questionnaire. The data analysis techniques used in this study were qualitative and quantitative data analysis. The qualitative analysis was used to discover the characteristics of D’Palm Restaurant if presented in a non-financial aspects in the form of descriptive descriptions, tables, charts, or images to ease the understanding. The qualitative data were also used to find out how did D’Palm Restaurant if viewed from the human resources aspect. Meanwhile, the quantitative data analysis was performed on the marketing aspect to discover how did the marketing aspect of D’Palm Restaurant if viewed from the customers’ view. The result of this study showed that D’Palm Restaurant was feasible to be continued and developed, but with several improvements in several aspects. It was proven from the result of the writer’s review about the market and marketing aspects that the intensity value needs to be improved. Furthermore, on the human resources aspect, it was needed to make several improvements in the training and work supervision and how to manage the employees in order to make the productivity and work efficiency of the employees were implemented optimally. If these improvements were implemented, then the sales rate and work productivity of D’Palm Restaurant may increase.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No Panggil : S MIK ALD e-2109; pembimbing : I. Rini Andari, II. Caria Ningsih; NIM : 1301820 |
| Uncontrolled Keywords: | Evaluasi kelayakan bisnis, Restoran d’Palm |
| Subjects: | G Geography. Anthropology. Recreation > GT Manners and customs H Social Sciences > H Social Sciences (General) |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Yayu Wulandari |
| Date Deposited: | 14 Apr 2020 14:17 |
| Last Modified: | 14 Apr 2020 14:17 |
| URI: | http://repository.upi.edu/id/eprint/48421 |
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