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All Journal Journal of Education Action Research International Journal of Green Tourism Research and Applications
Sudarmini, Made
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Education Social Sciences

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Vegan menu marketing strategies for tourists to support green tourism in Loving Hut Restaurant in Denpasar Bali Sumawidari, Ida Ayu Ketut; Sudarmini, Made; Pugra, I Wayan; Nadra, Nyoman Mastiani; Damayanti, Ida Ayu Kade Werdika; Susyarini, Ni Putu Wiwiek Ary
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.129-137

Abstract

The purpose of this study is to formulate a marketing strategy for vegan menus for tourists to support green tourism for Loving Hut restaurants in Denpasar. Data were collected using interviews, observations, questionnaires, and documentation. Then the data obtained were analyzed using: descriptive statistics, qualitative descriptive, IFE matrix, EFE matrix, IE matrix and SWOT analysis. The results of the analysis show that (1) tourists' perceptions of the vegan menu of non-animal products at Loving Hut restaurants are in the good category; (2) Loving Hut Restaurant in Denpasar is in cell II of the IE matrix, namely a growth strategy with product development through product differentiation or innovation is the right strategy. Alternative strategies that can be done are (a) expanding the market; (b) increasing promotional activities; (c) set competitive prices; (d) maximize the use of space; (e) adding suppliers; (f) improve services; and (g) improving the quality of human resources. There are several suggestions that can be given to improve the business going forward, including (1) utilizing e-commerce (social media, web) for promotion; (2) establish cooperation with existing travel agencies; (3) involve employees in trainings held by the government/educational institutions; (4) making product packages; and (5) recruiting marketers. It appears that Loving Hut restaurant can position itself strategically for growth through product development with a focus on differentiation and innovation.
Penerapan Model Pembelajaran Problem Based Instruction dengan Studi Kasus untuk Meningkatan Hasil Belajar PKn Sudarmini, Made
Journal of Education Action Reseach Vol 3 No 3 (2019): August 2019
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jear.v3i3.17850

Abstract

Sebagian besar siswa di kelas III SD Negeri 1 Padangbulia belum mencapai tingkat ketuntasan belajar yang ditetapkan di sekolah ini yaitu 74. Dari kekurangan yang ada di lapangan tersebut, peneliti mengupayakan sebuah kajian ilmiah dengan melakukan penelitian tidnakan kelas. Tujuan penelitian yang dilakukan ini adalah untuk mengetahui apakah penerapan metode studi kasus dengan model pembelajaran problem based instruction dalam pelaksanaan proses belajar mengajar mampu meningkatkan hasil belajar siswa. Penelitian yang dilakukan dalam dua siklus menggunakan tahapan perencanaan, pelaksanaan, observasi/pengamatan dan refleksi pada setiap siklusnya memfokuskan pencairan datanya menggunakan tes hasil belajar dan melaksanakan analisis dengan analisis deskriptif. Setelah dilakukan refleksi, terjadi peningkatan hasil belajar siswa dari rata-rata nilai 59,32 meningkat menjadi 69,77 rata-rata kelasnya pada siklus I dan pada siklus II meningkat menjadi 83,18. Data tersebut menunjukkan keberhasilan pelaksanaan penelitian sesuai indikator yang dicanangkan. Akhirnya peneliti berkesimpulan bahwa penerapan metode studi kasus dengan model pembelajaran problem based instruction dalam pelaksanaan proses pembelajaran mampu meningkatkan hasil belajar mereka.
Vegan menu marketing strategies for tourists to support green tourism in Loving Hut Restaurant in Denpasar Bali Sumawidari, Ida Ayu Ketut; Sudarmini, Made; Pugra, I Wayan; Nadra, Nyoman Mastiani; Damayanti, Ida Ayu Kade Werdika; Susyarini, Ni Putu Wiwiek Ary
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.129-137

Abstract

The purpose of this study is to formulate a marketing strategy for vegan menus for tourists to support green tourism for Loving Hut restaurants in Denpasar. Data were collected using interviews, observations, questionnaires, and documentation. Then the data obtained were analyzed using: descriptive statistics, qualitative descriptive, IFE matrix, EFE matrix, IE matrix and SWOT analysis. The results of the analysis show that (1) tourists' perceptions of the vegan menu of non-animal products at Loving Hut restaurants are in the good category; (2) Loving Hut Restaurant in Denpasar is in cell II of the IE matrix, namely a growth strategy with product development through product differentiation or innovation is the right strategy. Alternative strategies that can be done are (a) expanding the market; (b) increasing promotional activities; (c) set competitive prices; (d) maximize the use of space; (e) adding suppliers; (f) improve services; and (g) improving the quality of human resources. There are several suggestions that can be given to improve the business going forward, including (1) utilizing e-commerce (social media, web) for promotion; (2) establish cooperation with existing travel agencies; (3) involve employees in trainings held by the government/educational institutions; (4) making product packages; and (5) recruiting marketers. It appears that Loving Hut restaurant can position itself strategically for growth through product development with a focus on differentiation and innovation.
Co-Authors Damayanti, Ida Ayu Kade Werdika Mastiani Nadra, Nyoman Pugra, I Wayan Sumawidari, Ida Ayu Ketut Susyarini, Ni Putu Wiwiek Ary