Faktor kunci sukses pada restoran mie kober di bali: perspektif manajemen dan konsumen
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Keywords:
faktor kunci sukses, perspektif manajemen, perspektif konsumen
Abstract
Hidangan mie bercitarasa pedas adalah terobosan baru di bidang usaha kuliner. Kober Mie Setan di Bali merupakan usaha kuliner yang menerapkan strategi pemasaran diantaranya, strategi produk, strategi tempat, strategi harga dan strategi promosi. Penelitian ini bertujuan untuk mengeksplorasi faktor-faktor yang menjadi kunci sukses jaringan Restoran Mie Kober di Bali dari sisi perspektif manajemen dan konsumen. Eksplorasi terhadap faktor-faktor yang menjadi kunci sukses restoran dikumpulkan dari hasil wawancara dan diskusi fokus grup, sedangkan analisis dari perspektif konsumen menggunakan analisis regresi berganda. Hasil penelitian menyimpulkan bahwa dari perspektif manajemen, terdapat tiga variabel baru yang menjadi kunci sukses jaringan restoran Mie Kober di Bali, yaitu: Service Design, Location, dan Penerapan CHSE. Sedangkan dari perspektif konsumen, sebesar 73,1% perilaku dapat dijelaskan oleh variabel motivasi, kualitas dan sikap sedangkan sisanya yaitu 26,9% perilaku dipengaruhi oleh variabel-variabel lainnya yang tidak diteliti dalam penelitian ini. Terdapat Sembilan belas (19) indikator variabel yang berkinerja baik, dan dua variabel yang berkinerja biasa . Hasil penelitian ini menyarankan agar Resto Mie Kober disarankan agar mempertahankan kinerja faktor-faktor yang berpengaruh terhadap kesuksesan perusahaan, yang meliputi: Menu dan minuman, Marketing, Quality management, Production Control, Production, Inventory, Finance, Strategy, Service design, Location, dan penerapan CHSE.
References
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Sugiono. 2013. Metode Penelitian Kuantitatif, Kualitatif dan R&D. Penerbit Alfabeta, Bandung. ISBN: 979-8433-64-0
Strauss, A., & Corbin, J. (1990). Basics of Qualitative Research: Grounded Theory Procedures and Techniques. Newbury Park: CA: Sage.
Trends in Fine Dining. (2011). Restaurant, Food & Beverage Market Research Handbook.
Cousins, J., Foskett, D., Gillespie, C. 2002. Food and Beverage Management. London: Prentice Hall/Pearson Education
Gupta, S., McLaughlin, E., Gomez,M. 2007. Guest Satisfaction and Restaurant Performance. (Analysis of restaurant management). Cornell Hotel & restaurant Administration Quarterly. Citted from http://www.entrepreneur.com/tradejournalsarticle/167388298.html.
Ulfa, S,.M. Widodo, J. (2020). Strategi Pemasaran Usaha Kuliner Kober Mie Setan Jalan Karimata No. 67, Kota Jember. Prog. Studi Ekonomi FKIP UNEJ. Diunduh tgl 5 Juli 2021 pukul 10.
Walker, J., R. (2013). The Restaurant: From Concept to Operation, 7th Edition. John Wiley & Sons, Incorporated. ISBN1118802985, 9781118802984. London
https://harga.web.id/info-lengkap-daftar-harga-menu-kober-mie-setan.info. Diunduh tanggal 1 Juli 2021 pukul 21.30 Wita
Aker, H. (NA). Major Segments of the Restaurant Industry. Retrieved 8 19, 2015, From Small Business: http://smallbusiness.chron.com/major-segmen-restaurant-industry-25986.html.
Armistead, C. G. (1985). Capacity Management. In C. Voss, C. Armistead, B. Johnson, & B. Morris, Operation Management in Service Industry and Public Sector (pp. 109-114). John Wiley & Son.
Balanced Scorecard Institute. 2015. Balance Scorecard Basics. Retrieved August 26, 2015, from Balance Scorecard Institute: http//balancedscorecard.org?Resources?About-the-Balanced-Scorecard.
Bullen, C.V. & Rockart, J. F. (1981). A Primer on Critical Succes Factors. Cambridge: MA Center for Information System Research, MIT.
Creswell, J. W. 2007. Qualitatitive Inquiry and Research Design (2nd ed.). London: SAGE Publications.
Day, G. S., & Wensley, R. 1988). Assesing Advantage: A Framework for diagnosing Competitive superiority.
Denzin, N. K., & Lincoln, Y. S. 2005. The Sage Handbook of Qualitative Research (3rd ed.). Thousand Oaks, CA: sage.
Farrish, J. R. (2010). Critical Success Factors in Barbecue Restaurants: Do Operators and Patron Agree? A dissertation submitted in partial fulfillment of the requirements for the Doctor of Philosophy in Hospitality Administrationn William F. Harrah College of Hotel Administration. Nevada, Las Vegas.
Flick, U. 2014. The SAGE handbook of qualitative data analysis. SAGE.
Gikonyo, L., Berndt, A., Wadawi, J. (2015). Criitical Success Factors for Franchised Restaurants Entering the Kenyan Market: Franchisor’ Perspective. Sgo.sagepub.com. SAGE.
Group on Works. (2013, August 2). Group on Works. Retrieved September 3, 2015, from How to Market a Fine Dining Restaurant: http://www.grouponworks.com/articles/food-drink/marketing-food-drink/public-relations-marketing-food-drink/how-to-market-a-fine-dining-restaurant/
Grunert, K. G., & Ellegaard, C. (1992 October). The Concept of Key Success Factors: Theory and Methode. Retrieved August 21, 2015, from http://pure.au.dk/portal/files/32299581/wp04.pdf
Harrington, R. J., Ottenbacher, M., Kendall, K.W. (2011). Fine Dining Restaurant Selection: Direct and Moderating Effects of Customer Attributes. Journal of Foodservice Business Research. http:/www.tandfonline.com/loi/wfbr20
Maruto, D., R., Kusuma, A.A.G.A., A, Kerti, N., N. (2015) Pengaruh Motivasi, Persepsi Kualitas, dan Sikap Konsumen Pada Perilaku Pembelian Ulang. Fakultas Ekonomi dan Bisnis Universitas Udayana (Unud), Bali. E-Jurnal Manajemen Unud, Vol. 4, No. 8, 2015 : 2125-2144. ISSN: 2302-8912
Merriam. (1988). Case Study in Education: A Qualitative Approach. San Fransisco: Jossey-Bass.
Miles, M. B., & Huberman, A. M. (1994). Qualitative Data Analysis. Thousand Oaks, California: Sage.
Miles, M. B., & Huberman, A. M. (1984). Qualitative Data Analysis: A Sourcebook of New Methods. Tousand Oaks, California: Sage.
Miles, M. B., & Huberman, A. M. (1994). Qualitative Data Analysis: An expanded sourcebook (2nd ed.). Thousand Oaks, California: Sage.
Moschis, G., Curasi, C.F., Bellenger, D. (2003). Restaurant-selection Preferences of Mature Consumers. August 2003. ResearchGate. Cornell Hotel and Restaurant Administration Quarterly 44(4):51-60 DOI:10.1177/0010880403444005
Hardyasar, A., Mandei, J.R., Dumais, J.N.K. Tingkat kepuasan konsumen restoran Pondok Hijau Kota Manado. Agri-SosioEkonomiUnsrat,ISSN 1907–4298, Volume 13 Nomor 3 A, Juli 2017 : 157-172157
ENofita, E., D., Mustafa Kamal, M. Analisis faktor-faktor yang mempengaruhi kepuasan konsumen dalam melakukan pembelian pada Salwa House Kafe. DIPONEGORO JOURNAL OF MANAGEMENT Volume 2, Nomor 2, Tahun 2013, Halaman 1-9http://ejournal-s1.undip.ac.id/index.php/dbrISSN(Online): 2337-3792
Porter, M. E. (2008). How Competitive Forces Shape Strategy. In M. E. Porter, On Competition (Update and Expanded ed.). Boston: Harvard Business Scholl Publishing.
Putri, H. (2020). http://repository.mahardhika-library.id/1442/2/16210450. Diunduh pada tgl 5 Juli 2021 pikul 1047.
Reda, G., & Erdogan , E. (2019). An Investigation of Key Success Factors for restaurant operation in Saudi Arabia. King Abdulaziz University, Mohammed VI Polytechnic University. MPRA (Munich Personal RePESc Archive) Paper No. 98033, posted 21 Jan 2020 08:17 UTC. Online at https://mpra.ub.uni-muenchen.de/98033/
Sugiono. 2013. Metode Penelitian Kuantitatif, Kualitatif dan R&D. Penerbit Alfabeta, Bandung. ISBN: 979-8433-64-0
Strauss, A., & Corbin, J. (1990). Basics of Qualitative Research: Grounded Theory Procedures and Techniques. Newbury Park: CA: Sage.
Trends in Fine Dining. (2011). Restaurant, Food & Beverage Market Research Handbook.
Cousins, J., Foskett, D., Gillespie, C. 2002. Food and Beverage Management. London: Prentice Hall/Pearson Education
Gupta, S., McLaughlin, E., Gomez,M. 2007. Guest Satisfaction and Restaurant Performance. (Analysis of restaurant management). Cornell Hotel & restaurant Administration Quarterly. Citted from http://www.entrepreneur.com/tradejournalsarticle/167388298.html.
Ulfa, S,.M. Widodo, J. (2020). Strategi Pemasaran Usaha Kuliner Kober Mie Setan Jalan Karimata No. 67, Kota Jember. Prog. Studi Ekonomi FKIP UNEJ. Diunduh tgl 5 Juli 2021 pukul 10.
Walker, J., R. (2013). The Restaurant: From Concept to Operation, 7th Edition. John Wiley & Sons, Incorporated. ISBN1118802985, 9781118802984. London
https://harga.web.id/info-lengkap-daftar-harga-menu-kober-mie-setan.info. Diunduh tanggal 1 Juli 2021 pukul 21.30 Wita
Published
2022-06-30
How to Cite
Arcana, I. N., Suastuti, N. L. and Wiratnaya, I. N. (2022) “Faktor kunci sukses pada restoran mie kober di bali: perspektif manajemen dan konsumen”, Jurnal Ilmiah Hospitality Management, 12(2), pp. 183-203. doi: 10.22334/jihm.v12i2.210.
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