Faktor kunci sukses pada restoran mie kober di bali: perspektif manajemen dan konsumen

  • I Nyoman Arcana Politeknik Pariwisata Bali
  • Ni Luh Suastuti Politeknik Pariwisata Bali
  • I Nyoman Wiratnaya Politeknik Pariwisata Bali
DOI: https://doi.org/10.22334/jihm.v12i2.210
Abstract views: 85 , pdf downloads: 137
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.

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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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