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All Journal Journal La Bisecoman Journal La Sociale
Margriet Puspa Dewi
Universitas Bina Darma Palembang, Indonesia
Economics, Econometrics & Finance Social Sciences

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Strategic Analysis of Food Raw Material Procurement Using TOWS Matrix : JEL Classification: M11, L66, L83, M31, Q13 Zuliansyah Zuliansyah; Margriet Puspa Dewi; Darminiyanti Darminiyanti
Journal La Bisecoman Vol. 7 No. 2 (2026): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v7i2.3203

Abstract

This study aims to analyze the internal and external factors affecting the procurement system of food raw materials at Bale Lazara Resto Palembang and formulate appropriate procurement strategies using the TOWS Matrix approach. This research employs a qualitative descriptive method, utilizing data collection techniques including in-depth interviews with key informants (General Manager, Head Chef, and purchasing staff), direct observation, and documentation studies of internal company records. Data analysis was conducted through the stages of data condensation, data display, and conclusion drawing, complemented by quantitative assessments using IFAS and EFAS matrices. The findings reveal that Bale Lazara Resto has a weak internal position with a total IFAS score of 1.85, characterized by weaknesses in manual stock management systems, low human resource efficiency, and non-technical interference in kitchen operations. Conversely, the external position is strong with an EFAS score of 2.85, driven by opportunities from the growing culinary lifestyle trends, digital delivery platform expansion, and social media promotion potential. The strategic position falls within Quadrant III of the Cartesian diagram (Turnaround Strategy) and Cell IX of the IE Matrix (Harvest or Divest), indicating that the company faces significant internal constraints despite favorable market opportunities. The TOWS Matrix analysis prioritizes WO strategies, focusing on digitalizing stock management systems through POS implementation, standardizing kitchen SOPs, and enhancing workforce professionalism to capture opportunities in the digital food delivery market. This research contributes practical strategic recommendations for culinary businesses facing similar operational challenges and theoretical insights into the application of TOWS Matrix in the food and beverage industry context.
Analysis of the Implementation of Cooks' Occupational Health and Safety Standards on Food Sanitation : JEL Classification: L83; J28; I18; L66; M54 Anisa Ade Safitri; Margriet Puspa Dewi
Journal La Bisecoman Vol. 7 No. 3 (2026): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v7i3.3229

Abstract

Restaurant kitchens are high-risk work areas where Occupational Health and Safety (OHS) standards and food sanitation practices must be implemented consistently to prevent workplace accidents and food contamination. This study aims to analyze the implementation of OHS standards among cooks and their relationship with food sanitation practices at Bale La Zara Resto Palembang. A descriptive qualitative approach was employed, with data collected through non-participant observation, semi-structured interviews with seven kitchen staff members, and documentation. The data were analyzed using an interactive model consisting of data condensation, data display, and conclusion drawing. The findings show that the implementation of OHS standards remains partial and inconsistent. Several problems were identified, including inadequate ventilation due to the absence of an exhaust hood, insufficient lighting, wet and slippery floors, ergonomic complaints, and inconsistent use of Personal Protective Equipment (PPE). Food sanitation practices were also not fully standardized, as indicated by the absence of structured sanitation training, routine health inspections, documented monitoring, and consistent PPE compliance. The study further reveals that OHS and food sanitation are closely interconnected because unsafe working conditions may reduce hygiene compliance and increase the risk of food contamination. Therefore, the restaurant needs to strengthen an integrated OHS and food sanitation system through written SOPs, regular training, facility improvement, routine health checks, daily monitoring checklists, and stricter PPE enforcement. These efforts are essential to build a stronger safety culture and ensure safer food handling practices in restaurant kitchen operations.
The Influence of Interest and Perceived Relevance on Students’ Decision to Continue Their Studies Margriet Puspa Dewi; Nur Azizah Azma
Journal La Sociale Vol. 7 No. 3 (2026): Journal La Sociale
Publisher : Borong Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journal-la-sociale.v7i3.3193

Abstract

his study aims to determine and analyze the influence of interest and perceived relevance on the decision to continue studies at hospitality higher education institutions among twelfth-grade students majoring in hospitality at SMK Negeri 6 Palembang and SMK Madyatama Palembang. This research is motivated by the phenomenon of relatively low interest among some vocational high school students to continue their education to higher levels, despite the growing hospitality industry demanding professional workers. This study employed a quantitative approach with survey methods. The population consisted of 108 twelfth-grade students from both schools, and the saturated sampling technique was used, making the entire population the research sample. Data were collected through questionnaires and analyzed using multiple linear regression analysis with SPSS version 27. The results showed that (1) interest has a positive and significant influence on the decision to continue studies at hospitality higher education institutions; (2) perceived relevance has a positive and significant influence on the decision to continue studies at hospitality higher education institutions; and (3) simultaneously, interest and perceived relevance have a significant influence on the decision to continue studies at hospitality higher education institutions, with an adjusted R² value of 0.466, indicating that 46.6% of the variation in students' decisions can be explained by these two variables. These findings imply that the higher the students' interest and the more positive their perception of the relevance of hospitality higher education to the world of work, the greater their tendency to continue their studies in higher education.
Co-Authors Anisa Ade Safitri Darminiyanti Darminiyanti Nur Azizah Azma Zuliansyah Zuliansyah