EVALUASI KELAYAKAN BISNIS DITINJAU DARI ASPEK PEMASARAN DAN ASPEK TEKNIK PADA RESTORAN BALE GAZEEBOE BANDUNG

Luthfi Ridwansyah, - (2019) EVALUASI KELAYAKAN BISNIS DITINJAU DARI ASPEK PEMASARAN DAN ASPEK TEKNIK PADA RESTORAN BALE GAZEEBOE BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Evaluasi kelayakan bisnis Restoran Bale Gazeeboe dilakukan karena terdapat permasalahan pada aspek pemasaran dan aspek teknik. Dalam aspek pemasaran restoran Bale Gazeeboe bekerja sama demgan pihak travel dalam menarik perhatian para wisatawan, karena kurangnya promosi dari pihak restoran, jumlah pengunjung yang datang pada restoran Bale Gazeeboe mengalami fluktuatif tiap tahunnya, dilihat dari asumsi manajemen dan pengamatan penulis berdasarkan teori yang ada. Pada aspek teknik restoran Bale Gazeeboe masih menggunakan alat-alat biasa sehingga dalam proses produksi masih kurang efisien dalam segi waktu, sehingga para konsumen sering menunggu lama menu yang mereka pesan. Metode penelitian yang digunakan dalam penelitian ini adalah deskriptif dengan metode kualitatif dan kuantitatif (mix method) karena berdasarkan aksioma penelitian, evaluasi kelayakan bisnis adalah penelitian kualitatif, tapi dalam menganalisis aspek pemasaran harus ditinjau dari populasi dalam penelitian ini yaitu pengunjung Bale Gazeeboe yang membuat penulis harus mengolah data menggunakan kuisioner dan perhitungan statistika agar hasil data yang di dapatkan akurat. Berdasarkan hasil penelitian pada restoran Bale Gazeeboe dapat dikatakan layak, namun ada beberapa hal yang harus diperbaiki. Aspek pemasaran Bale Gazeeboe yang dianalisis menggunakan bauran pemasaran dengan alat bantu kuesioner kepada 100 responden menyatakan aspek pemasaran Bale Gazeeboe berada dalam garis kontinum positif atau baik, namun harus memperbaiki pada promosi dan proses karena promosi dan proses hasilnya hanya cukup. Aspek teknik dan teknologi dapat dikatakan layak, namun harus meningkatkan produktivitas teknologi pada peralatan memasak, karena kurangnya teknologi yang dapat menunjang proses produksi akan berpengaruh pada naik turunnya pendapatan di restoran Bale Gazeeboe. An evaluation of business feasibility of Bale Gazeeboe Restaurant was conducted because there were many problems in marketing and technical aspects. In the marketing aspect, Bale Gazeeboe Restaurant cooperates with travel agency in attracting the attention of tourists. Due to the lack of promotion from the restaurant, the number of visitors who came to Bale Gazeeboe Restaurant fluctuates every year (judging from the management assumption and the writer observation based on the existing theory). In the technical aspect, Bale Gazeeboe Restaurant is still using conventional tools, therefore the production process is still less efficient in terms of time, so that the consumers often wait for the menu that they ordered for a long time. The research method used in this study was a descriptive method with qualitative and quantitative method (mix method). According to the axiom of the research, business feasibility evaluation is a qualitative research, but marketing aspect analysis must be observed from the population of this study, such as the visitors of Bale Gazeeboe Restaurant. Therefore, the writer should process the data by using questionnaires and statistical calculations in order to obtain an accurate data. Based on the results of the study in Bale Gazeeboe Restaurant, it can be said that it was feasible, but there were several things that should be improved. The marketing aspect of Bale Gazeeboe that was analyzed by using a mix marketing with questionnaires that distributed to 100 respondents stated that the marketing aspect of bale Gazeeboe was in a positive or good continuum line, but they should improve its promotion and process because the promotion and the process were considered just enough. Technical and technological aspects can be considered as feasible, but the restaurant should increase the technology productivity in cooking equipment, because the lack of technology that can support the production process will affect the fluctuation of the income in Bale Gazeeboe Restaurant.

Item Type:	Thesis (S1)
Additional Information:	No Panggil : S MIK LUT e-2019; Pembimbing : I. Agus Sudoni, II. Caria Ningsih; NIM : 1301816
Uncontrolled Keywords:	Evaluasi kelayakan bisnis, Restoran Bale Gazeeboe
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:	16 Apr 2020 07:48
Last Modified:	16 Apr 2020 07:48
URI:	http://repository.upi.edu/id/eprint/48447

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