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All Journal Jurnal Pariwisata Nusantara Jurnal Pendidikan dan Sosial Humaniora
Ellan Jaya Adi Putra
Universitas Pradita
Humanities Education Social Sciences

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Financial Feasibility Evaluation of Jadu't Coffee as A Small and Medium Enterprise Business Model for Coffee Beverages Sean Suleman; Ellan Jaya Adi Putra; Elisa Wowiling; Ryan Dharmawan; Budi Setiawan
Jurnal Pariwisata Nusantara (JUWITA) Vol. 4 No. 3 (2025): Jurnal Pariwisata Nusantara
Publisher : PROGRAM STUDI PARIWISATA SYARAH, FAKULTAS EKONOMI DAN BISNIS ISLAM, UNIVERSITAS ISLAM NEGERI MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/juwita.v4i3.14754

Abstract

Purpose: This study aims to analyze the financial feasibility of Jadu't Coffee by transforming qualitative data from the owner, such as initial capital, purchasing patterns, and sales estimates, into financial calculations that include initial investment, COGS, cash flow, BEP, PP, ROI, ARR, NPV, IRR, and PI. Method: This study uses a descriptive qualitative approach through interviews, observations, and operational and financial analysis to transform the narrative data of business owners into measurable financial components. Result: The results of the study show that Jadu't Coffee is feasible based on financial indicators, with efficient initial investment, low COGS, positive cash flow, realistic BEP, and NPV, IRR, and PI values that meet investment feasibility criteria. These findings not only provide a basis for decision-making for business owners, but also have practical implications in the form of increased financial literacy, business planning skills, and greater access to financing. More broadly, this mentoring model can be replicated in MSME capacity building programs in Indonesia. Contribution: This study shows that MSME narrative data can be processed into measurable financial feasibility analyses as a basis for business decision-making. In addition to improving the financial literacy and planning of owners, this study also offers an applicable and replicable mentoring model for strengthening and sustaining MSMEs in Indonesia.
Analisis Kualitas Pelayanan Karyawan Tunarungu di Deaf Café Gading Serpong Ellan Jaya Adi Putra; Sri Pujiastuti
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 6 No. 1 (2026): Maret : Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v6i1.10361

Abstract

This study examines the service quality of deaf employees at Deaf Café Gading Serpong using the SERVQUAL framework within the context of inclusive culinary tourism. A qualitative descriptive approach with a case study design was employed to capture in-depth service experiences. Data were collected through semi-structured in-depth interviews with eight customers selected via purposive sampling, complemented by passive participant observation and documentation. Data analysis followed the interactive model of Miles and Huberman, involving data reduction, data display, and conclusion drawing. The findings reveal that the tangibles dimension was positively perceived, reflected in the professional appearance of employees, clean service areas, and the availability of visual communication aids that supported the ordering process. Reliability was demonstrated through accurate order fulfillment with minimal errors. Responsiveness was evident in employees’ attentiveness and willingness to assist customers despite communication differences. Assurance emerged from employees’ competence and their ability to build customer trust through consistent service behavior. Empathy was identified as the most prominent dimension, shown through friendliness, patience, and heightened nonverbal attentiveness toward customers. Overall, hearing impairments did not hinder service quality; instead, they encouraged adaptive communication strategies and innovative service practices. This study contributes to the literature on inclusive tourism by highlighting how disability-friendly workplaces can deliver quality service, and it offers practical insights for culinary business managers seeking to implement inclusive and sustainable service models.
Co-Authors Budi Setiawan Elisa Wowiling Ryan Dharmawan Sean Suleman Sri Pujiastuti