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All Journal Jurnal Manajemen dan Organisasi SULTANIST: Jurnal Manajemen dan Keuangan Kepariwisataan: Jurnal Ilmiah Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (JASMIEN) Jurnal Abdimas Komunikasi dan Bahasa Global Research on Tourism Development and Advancement (GARUDA) Jurnal Riset dan Pengabdian Interdisipliner Jurnal Riset Daerah
Annisa, Rosalina Nur
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Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

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Journal : Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (JASMIEN)

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Standar Resep Sebagai Dasar Perhitungan Harga Jual Kewirausahaan Kuliner Eko Hery Suwandojo, Dodik Prakoso; Annisa, Rosalina Nur; Wahyuning Tyas, Dyah; Hikmawati, Meiana Maulida
Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (Jasmien) Vol. 4 No. 04 (2024): Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (Jasmien)
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/jasmien.v5i01.618

Abstract

Introduction: The culinary industry plays an important role in Indonesia's creative economy. This article discusses the use of standardized recipes as a basis for calculating the selling price of culinary products. The purpose of this article is to guide culinary entrepreneurs in accurately calculating production costs and determining competitive selling prices. Literature Review: The theory of this article draws on the price plus cost theory. This article highlights the importance of a standardized recipe-based selling price-setting strategy as a guideline for production costs and determination of the desired profit margin. Methods: This research uses the explanatory narrative method, with a qualitative approach. Narrative explanatory research is research that explains how something happens. Results and Discussion: This article provides the ability for culinary entrepreneurs to calculate the cost of goods and the selling price of their culinary products more consistently. Conclusion: The use of standard recipes as the basis for calculating selling prices can help culinary entrepreneurs maintain the profitability of their businesses.
Co-Authors AMELIA SETYAWATI, AMELIA Apit Buchori Dodik Prakoso Eko Hery Suwandojo Eko Hery Suwandojo, Dodik Prakoso Ertanta Ari Sudanang Lestari, Fitri Puji Mahanani, Sumiyar Meiana Maulida Hikmawati Ogunjemilua, Emmanuel Makanjuola Salindri, Yerika Ayu Setiyawami Setiyawami Sugangga, Amelia Sulistyo, Agung Tyas, Dyah Wahyuning Wahyuning Tyas, Dyah Wulandari, Lastiani Warih