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Agus Sudono, Agus
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Yang Mengajari Buruh Mogok adalah Pengusaha Sudono, Agus
Jurnal Sejarah Vol 5 (1994): TENTANG MEMPERJUANGKAN NASIB BURUH
Publisher : Masyarakat Sejarawan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (69.794 KB)

Abstract

Strategi Pengembangan Usaha Pada Gama Catering Di Kota Bandung Dharma Yogaswara, Ega; Sudono, Agus; Meilani, Sylvia
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (737.568 KB) | DOI: 10.17509/gastur.v2i1.4659

Abstract

Food and baverages industrial expansions in Bandung City had increased in every years, based on data from Badan Pusat Statistik Kota Bandung which had increased 5,18% on second quarter in 2013. This indication increase competition affect concering on food and baverages service, as well as catering service inside. based on data from Asosiasi Pengusaha Jasa Boga Indonesia Kota Bandung (APJI) 127 industry signed as food and baverages service in Bandung City. Gama Catering is one of each catering service industry in Bandung City. To maintain in order to existention consuct bussiness expansion strategy form competition to have get costumer from competitor industry service in food and baverages sector. This research was using descriptive analysis, to know illustration of it oppotunities, threats, weeknesess, strengths owned by Gama Catering and for businessdevelopment it used SWOT matrix. Descriptive Quantitaive analysis using EFE, IFE, IE, QPSM matrix. Data proccessing had resulting 16 alternative strategy in developing it business. The priority of alternative strategy with TAS point reachs 6,495 was : Sustable innovation of it’s quality service and product in order to create costumer satisfaction and loyality.ABSTRAKPerkembangan industri makanan dan minuman di Kota Bandung mengalami peningkatan setiap tahunnya, hal ini didapatkan berdasarkan data yang diberikan oleh Badan Pusat Statistik Kota Bandung yang pada kuartal II di tahun 2013 mencapai kenaikan sebesar 5,18%. Gejala ini dapat meningkatkan persaingan dalam hal pelayan jasa pada bidang jasa boga, termasuk pelayan katering didalamnya. Berdasarkan data dari Asosiasi Pengusaha Jasa Boga Indonesia kota Bandung (APJI) terdapat 127 perusahaan pelayanan katering yang terdapat di Kota Bandung. Gama Catering adalah salah satu perusahaan pelayanan katering yang ada di Kota Bandung. Oleh karena itu untuk dapat mempertahankan eksistensi dari perusahaan dibutuhkan pengembangan bisnis agar mampu berkompetisi guna menarik konsumen dari para pesaing dibidang pelayanan jasa tata boga ini. Analisis yang digunakan adalah analisis Deskriptif, hal ini bertujuan untuk dapat mengetahui gambaran mengenai lingkungan perusahaan terkait dengan peluang, ancaman, kekuatan , dan kelemahan yang dimiliki oleh Gama Catering serta perumusan analisi strategi dengan menggunakan Matriks SWOT. Analisis Deskriptif Kuantitatif menggunakan matriks EFE, IFE, IE, dan QSPM. Dari pengolahan data menggunakan metode diatas menghasilkan 16 alternatif strategi untuk pengembangan usaha. Adapun alternatif strategi yang menjadi prioritas utama adalah : Melakukan inovasi berkelanjutan dalam rangka peningkatan kualitas dan pengembangan produk untuk meraih kepuasan dan loyalitas pelanggan dengan nilai TAS sebesar 6,495.
Pengaruh Bauran Pemasaran terhadap Proses Keputusan Pembelian di Rumah Makan Daun Pisang Bandung Rosita, Dian; Sudono, Agus; Masharyono, Masharyono
Gastronomy Tourism Journal Vol 4, No 1 (2017)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (516.47 KB) | DOI: 10.17509/gastur.v4i1.22175

Abstract

Penelitian ini berfokus pada pengaruh bauran pemasaran terhadap proses keputusan pembelian di Rumah Makan Daun Pisang Bandung. Permasalahan yang terjadi dalam penelitian ini adalah penurunan hasil penjualan selama beberapa tahun terakhir, meskipun tahun 2016 mengalami peningkatan namun bisa dibilang peningkatannya sangat sedikit. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh dari bauran pemasaran yang dilakukan oleh Rumah Makan Daun Pisang terhadap proses keputusan pembelian konsumen. Metode yang digunakan dalam penelitian adalah explanatory survey dengan sampel yang berasal dari populasi konsumen Rumah Makan Daun Pisang Bandung. Berdasarkan penelitian yang dilakukan, didapatkan hasil yang menunjukkan bahwa bauran pemasaran berpengaruh positif dan signifikan terhadap proses keputusan pembelian. Saran dalam penelitian ini adalah proses keputusan pembelian dapat ditingkatkan jika pemilik berfokus pada peningkatan program- program promosi yang dari perusahaan, sehingga akan banyak sumber informasi yang diketahui konsumen tentang Rumah Makan Daun Pisang Bandung.
Strategi Pengembangan Bisnis Penjual Peuyeum Bendul Pasca Pandemic Covid-19 (Studi Kasus di Kecamatan Sukatani Kabupaten Purwakarta) Nurwahidah, Zulfa; Sudono, Agus; Bridha, Risya Ladiva
Gastronomy Tourism Journal Vol 2, No 1 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.693 KB) | DOI: 10.17509/gastur.v2i1.40603

Abstract

Pengaruh Pelatihan Dan Kompesasi Terhadap Kinerja Karyawan Saung Ranggon Kota Tasikmalaya Rahmania, Anissa; Sudono, Agus; Ridwanudin, Oce
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.059 KB) | DOI: 10.17509/gastur.v3i1.3620

Abstract

The rapid development of restaurants business, especially in the town ofTasikmalaya, less accompanied by a good performance of the employees. One of them is in Saung Ranggon, Tasikmalaya. Those were noticed by the indicator of employees’who are less knowledge in handling the consumer, time spent by consumer waiting for their order, and employees presence level are graded less good. These phenomenons must be solved immediately in order not to interfere the company’s performance. A routine given training and fixing compensating system are a few of the methods to increase employees’ performance so that the company’s target can be achieved.The purpose of this research is to acknowledge the description of: (1) Trainingin Saung Ranggon Tasikmalaya City; (2) Compensating in Saung RanggonTasikmalaya City; (3) Employees’ performance in Saung Ranggon Tasikmalaya City, and to know the effect of: (4) Training in Saung Ranggon Tasikmalaya City, (5) Compensating in Saung Ranggon Tasikmalaya City; (6) Trainingand compensating toward employee’s performance in Saung Ranggon, Tasikmalaya City. Object of this research is employees of Saung Ranggon Tasikmalaya City. Independent variable in this research is the training and compensating, whilst the dependent variable is employees’ performance. This research use descriptive and verificative approach. Applied method in this research is explanatory survey with population of 38 individuals (saturated sample). Data Analysis technique which is used in this study is multiple linear regression by using SPSS 22.0. In this research stated that: (1) Training in Saung Ranggon Tasikmalaya City were on high category; (2) Compensating in Saung Ranggon Tasikmalaya City were on high category; (3) Employees’ performance in Saung Ranggon Tasikmalaya City were on high category; (4) Training in Saung Ranggon Tasikmalaya City gives positive effect on employees’ performance with the corellation level of 29,1%; (5) Compensating Saung Ranggon Tasikmalaya City gives positive effect on employees’ performance with the corellation level of 51,6%; (6) Training and Compensating in Saung Ranggon Tasikmalaya City gives positive effect on employees’ performancewith the corellation level of 59,4%.. Author’s suggestion is that Saung Ranggoncan conduct such training to the employees sustainably and pay attention toemployees’ welfare.
Faktor-Faktor yang Mempengaruhi Efektivitas dan Efisiensi Sumber Daya Manusia di Klappertaart Huize Cafe and Resto Bogor Abdulbaqi, Ammar; Sudono, Agus; Sukirman, Oman
Gastronomy Tourism Journal Vol 5, No 1 (2018)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.253 KB) | DOI: 10.17509/gastur.v5i1.22212

Abstract

Penelitian dilakukan untuk mencari faktor- faktor yang mempengaruhi efektivitas dan efisiensi SDM di perusahaan Klappertaart Huize Café Resto (KHCR) Bogor. Metode yang digunakan adalah metode deskripsi dan explanasi (explanatory). Responden dibedakan antara unsur karyawan dan pimpinan perusahaan. Diskusi lebih lanjut dan atau wawancara dilakukan untuk memperdalam informasi yang diperoleh. Dalam penelitian ini teridentifikasi faktor-faktor yang mempengaruhi efektivitas dan efisiensi SDM di KHCR Bogor ialah : (1) ragam media pengumuman rekrutmen karyawan; (2) masa orientasi karyawan baru; (3) jumlah dan frekuensi pelatihan karyawan; (4) mekanisme reward and punishment; (5) kegiatan sosial bersama karyawan; (6) ragam program K3; (7) semangat dan motivasi karyawan; (8) tingkat kepuasan karyawan terhadap pekerjaan; (9) penghematan sumberdaya; (10) kepatuhan terhadap SOP; dan (11) tantangan dari pesaing.
Inovasi Produk Brownies Dengan Bahan Tambahan Selai Nanas Subang Terhadap Daya Terima Konsumen ., Erliana; Sudono, Agus; H. Rumayar, Christian
Gastronomy Tourism Journal Vol 3, No 1 (2016)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.724 KB) | DOI: 10.17509/gastur.v3i1.3622

Abstract

Pineapple fruits are main commodity harvested by people in Kabupaten Subang.But inovation of this fruits in it manufacture has not diverse and keep abreast ofculinary. Therefore, to created new product of processed pineapple fruits, researcher have inovation to make Brownies Nanas, to raise the value of selling product and to give job opportunities in developt processed pineapple fruits in Kabupaten Subang.Based on that reasons, this research divide to three research purpose, that is: (1) Knowing formulated Brownies recipe with addition pineapple jam; (2) Knowing technique of processing Brownies with addition pineapple jam; and (3) Knowing acceptance consumer toward Brownies with addition pineapple jam.This research using two variable, x variable is Brownies withaddition pineapple jam and y variable is acceptance consumer toward product. The methods of this research using experimental method. Organoleptik test is used toward six consentration of Pineapple Brownies formulation contains different degree of pineapple jam to 15 panelist expert and picked one choosen product. And then tested again toward 100 consumer panelist to testing acceptance consumer. After that, analysis of DKBM nutrients can be done by researcher. SPSS 22 is used to do analysis methods of this research, using ANOVA test, LSD with Organoleptik test, and T experimentwith Hedonik test with acceptance consumer. Outcome of this research explain that Pineapple Brownies with addition 125% concentrated pineapple jam (BP2) can be accepted by panelist expert in Organoleptik and Hedonik test. In acceptance consumer test toward 100 responden, BP2 products can be accepted in 4 in 5 scale (like). In DKBM nutrients analysis, this Brownies Nanas product contains 801 Kkal.
Analisis Perbaikan Menu Unpopular Di Restoran Dapur Sunda Di Kota Jakarta Adiatma, Dani; Andriatna, Wendi; Sudono, Agus
Gastronomy Tourism Journal Vol 1, No 1 (2014)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.569 KB) | DOI: 10.17509/gastur.v1i1.4654

Abstract

The purpose of this research is knowing analysis repair menu unpopular in stimultan in a Dapur Sunda restaurant Methods in use anava.A population that in use in research this ampunt is a menu, and long months surveyed in a Dapur Sunda restauran. Type samples used namely sampling saturated about 195 respondents. Analysis fo data research is analysis menu engineering, analysis quality products using quisioner, analysis anava. Technical data in do study literature, method survey, descriptive analytic method through a questionaire, interview and the study of literature.The results of this research show that the unpopular enough influence each month to the development of special revenue and also the restaurant dapur sunda. From the result of this research was then in need of good engineering menu settingsAbstrakTujuan dari penelitian ini adalah mengetahui analisis perbaikan menu unpopular secara stimultan di restoran dapur sunda Metode yang di gunakan Anava. Populasi yang di gunakan dalam penelitian ini adalah jumlah menu, dan lama bulan yang diteliti di restoran Dapur Sunda. Jenis sampel yang digunakan yaitu sampling jenuh sebanyak 195 responden. Analisis data dalam penelitian ini yaitu analisis menu engineering, analisis kualitas produk menggunakan kuisioner, analisis anava. Teknik pengumpulan data yang di lakukan studi literatur, metode survey, metode deskriptif analitik melalui kuesioner, wawancara dan studi literatur.Hasil Penelitian ini menunjukan bahwa menu unpopular cukup berpengaruh tiap bulanya terhadap pengembangan menu dan juga pendapatan restoran Dapur Sunda. Dari hasil penelitian ini maka di perlukan pengaturan menu engineering yang baik
Pengaruh Kualitas Produk Dan Kualitas Pelayanan Terhadap Kepuasan Konsumen Di Sushi Den Bandung Anggraeni, Devi; Sudono, Agus; Turgarini, Dewi
Gastronomy Tourism Journal Vol 2, No 2 (2015)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (719.851 KB) | DOI: 10.17509/gastur.v2i2.3644

Abstract

Customer satisfaction is the most important thing in the catering business. Customer satisfaction affect the profit earned by entrepreneur food. Things that can affect customer satisfaction among them is the quality of product and quality of services provided by the food producers.One way to determine customer satisfaction is to compare the expectation and the reality perceived by the customer.Research method used in this research is descriptive verification method. The number of samples in this research were 100 consumers, data collection is done by spreading the questionnaire and documentary study. Model analysis of the data used is multiple linear regression using SPSS 22 for windows. The results showed that the Product Quality and Service Quality has significant impact on customer satisfaction. Results of calculations using multiple linear regression analysis obtain the equation Y=3,291+0,059X₁+0,152X₂ it means an increase by 1 unit Product Quality, the Consumer Satisfaction Sushi Den Bandung will increase by 0.059 and any increase Quality of Service by 1 unit, the Consumer Satisfaction Sushi Den Bandung will also rise by 0.152. Food producers should further improve the quality of product quality and service quality by determining and implementing the Standard Operational Procedure properly in order to provide a positive impact for food company.
Analysis Of Basic Coffee Knowledge Levels Of Millenials In Bandung Hilmina, Dissy; Sudono, Agus
Gastronomy Tourism Journal Vol 7, No 1 (2020)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.685 KB) | DOI: 10.17509/gastur.v7i1.27434

Abstract

Coffee is a beverage that has survived for a very long time as a staple drink that is of interest to the world community. In Indonesia, culture of coffee drinking can be found in all regions. This coffee drinking habit can be a drink for all people. In Bandung, many coffee shops start  to emerge as a sign that the coffee industry is now entering the third wave of coffee. In addition, coffee drinkers' interest in coffee is also increasing. They interest in both the origin of the seeds, the process, and the presentation before the coffee can be served. This study tries to examine the level of basic coffee knowledge of millennials in Bandung, a place to explore business potential. Businesses that can be explored including the field of coffee plantations, postharvest coffee, or retail in the form of making coffee shops.
Co-Authors Abdulbaqi, Ammar Adhiansyah, Ali Adiatma, Dani Adiatma, Dani Al Mubarak, Fatih Muhammad Fakhri Alfattory Rheza Syahrul, Alfattory Rheza Anang Sutono Anissa Rahmania, Anissa Ariestianto, Farhan Candra Sari Triyana Christian H. Rumayar, Christian Dede Kurnia, Dede Devi Anggraeni Dewi Turgarini  Dharma Yogaswara, Ega Dharma Yogaswara, Ega Dhini Unggul Pramesti, Dhini Dian Rosita Doni Riyadi, Doni Dwi Septiani, Adhita Dwi Septiani, Adhita Eeng Ahman, Eeng Eko Susanto Erliana ., Erliana Ernawan, Yayan Fitri, Rahmawati Fitriani, Irna Novia Fitrianty, Rifda H.Rumayar, Christian H.Rumayar, Christian Hilmina, Dissy I Gusti Bagus Wiksuana Ilham Fajri, Ilham Indriyani Handyastuti Khosihan, Aan Lorine, Ayu Fatika Maima, Amsal Marwah Azizah, Marwah Masatip, Anwari Masharyono Masharyono Mochamad Whilky Rizkyanfi Mustopa, Jaka Naila Nadia Putri, Naila Nikmah, Nur Faijatun Nurwahidah, Zulfa Oce Ridwanudin Oktaviani, Shella Oman Sukirman, Oman Perdana, Yoga Putra, Gilang Putri, Dias Pratami Putri, Eva Silviyana Putri, R. R. Syifa Pertiwi Rahayu, Dina Rahayu, Dina Ramadhany, Nadya Nuansa Red, Armandha Ridwan Iskandar, Ridwan Rini Andari, Rini Risya Ladiva Bridha Saodah, Indah Silvia Noviani, Silvia SRI RAHAYU Sri Wahyuni Sugiama, Aceng Gima Sundjoto, Sundjoto Sylvia Meilani, Sylvia Taufik Abdullah Tsaniah, Ilmiati Wendi Andriatna, Wendi Woro Priatini Yuliansyah, Diki