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All Journal Kepariwisataan: Jurnal Ilmiah Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (JASMIEN)
Dyah Wahyuning Tyas
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Arts Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Library & Information Science Social Sciences

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STRATEGI BISNIS ANGKRINGAN KOPI JOSS SEBAGAI PENDUKUNG PARIWISATA KOTA YOGYAKARTA SELAMA PANDEMI COVID-19 Dyah Wahyuning Tyas; Haritsah Kusumaningrum; Pipin Kusumawati; Harits Dwi Wiratma
Kepariwisataan: Jurnal Ilmiah Vol 17, No 1 (2023): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kji.v17i1.202

Abstract

This study identifies internal and external factors to determine the strategy used by angkringan stalls in an effort to survive during the Covid-19 pandemic and support tourism and improve the welfare of sellers. This research method uses a quantitative descriptive SWOT analysis based on primary data from interviews and questionnaires by random sampling. The results of the analysis of the SWOT matrix strategy formulation found that the highest order priority occurs in the Strengths – Opportunities condition (3.5589). Strengths – Opportunities strategy can maximize strengths and take advantage of opportunities so that the Cartesian quadrant direction supports an aggressive growth strategy and angkringan has the potential to grow and develop as a tourism support business.   
Standar Resep Sebagai Dasar Perhitungan Harga Jual Kewirausahaan Kuliner Dodik Prakoso Eko Hery Suwandojo; Rosalina Nur Annisa; Dyah Wahyuning Tyas; Meiana Maulida Hikmawati
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.v4i04.618

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 Dodik Prakoso Eko Hery Suwandojo Harits Dwi Wiratma Haritsah Kusumaningrum Meiana Maulida Hikmawati Pipin Kusumawati Rosalina Nur Annisa