Dhea Wihda Amalia, - (2021) EVALUASI KESESUAIAN LOKASI RUMAH MAKAN DI KOTA TANGERANG MENGGUNAKAN METODE ANALYTICAL HIERARCHY PROCESS (AHP). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Informasi kekayaan kuliner di Indonesia mulai mendunia. Terbukti dengan meningkatnya nilai investasi bidang kuliner di Indonesia dibanding bidang lain. Perkembangan kuliner di Indonesia membuat tren baru dengan sebutan wisata kuliner. Kota Tangerang mulai mengembangkan wisata kuliner sebagai altrenatif wisata sejak tahun 2018. Tren wisata kuliner dijadikan kegiatan oleh masyarakat. Banyak bermunculan pengusaha kuliner tanpa memikirkan strategi dalam menentukan lokasi untuk mendatangkan keuntungan. Tujuan penelitian untuk menganalisis pola sebaran rumah makan, faktor penentu lokasi usaha dan tingkat kesesuaian menggunakan AHP. Metode penelitian yang digunakan kuantitatif deskriptif, memiliki sampel sebanyak 78 rumah makan yang ada di Kota Tangerang. Pola persebaran rumah makan yang ada di Kota Tangerang berbentuk mengelompok dengan skor 0,6 jika dianalisis menggunakan tetangga terdekat. Faktor yang menjadi dasar pemilik rumah makan menentukan lokasi usaha, disebabkan dekat dengan lokasi perdagangan dan jasa serta dekat lokasi perkantoran, memperhatikan jaringan jalan dan penggunaan lahan, memperhatikan jarak dengan lokasi wisata dan jumlah penduduk, dan memperhatikan jarak dengan lokasi pendidikan. Dari lima kategori tingkat kesesuaian, terbanyak berada pada kelas sesuai. Kata Kunci: Evaluasi, Lokasi Rumah Makan, Analytical Hierarchy Process (AHP) Information on culinary wealth in Indonesia is starting to go global. It is proven by the increasing value of investment in the culinary sector in Indonesia compared to other fields. Culinary developments in Indonesia create a new trend called culinary tourism. The city of Tangerang has begun to develop culinary tourism as an alternative tourism since 2018. The culinary tourism trend is used as an activity by the community. Many culinary entrepreneurs have sprung up without thinking of a strategy in determining the location to make a profit. The purpose of the study was to analyze the distribution pattern of restaurants, the determinants of business location and the level of conformity using AHP. The research method used is descriptive quantitative, has a sample of 78 restaurants in the city of Tangerang. The distribution pattern of restaurants in Tangerang City is in the form of clusters with a score of 0.6 if analyzed using the closest neighbors. The factors that become the basis for restaurant owners to determine the location of their business are due to their proximity to the location of trade and services and close to office locations, paying attention to the road network and land use, paying attention to the distance from tourist sites and the number of residents, and paying attention to the distance to the location of education. Of the five categories of conformity levels, most are in the appropriate class. Keywords: Evaluation, Restaurant Location, Analytical Hierarchy Process (AHP)
| Item Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Evaluasi, Lokasi Rumah Makan, Analytical Hierarchy Process (AHP) |
| Subjects: | G Geography. Anthropology. Recreation > G Geography (General) L Education > L Education (General) |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Pendidikan Geografi-S1 |
| Depositing User: | DHEA WIHDA AMALIA |
| Date Deposited: | 25 May 2022 01:55 |
| Last Modified: | 25 May 2022 01:55 |
| URI: | http://repository.upi.edu/id/eprint/72601 |
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