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CULINARY BUSINESS STRATEGIES IN THE MIDST OF PANDEMIC OF COVID-19 (Case Study at Pork Star Bali) Billy Tanius; I Gusti Ayu Ari Agustini
Brilliant International Journal Of Management And Tourism Vol 2 No 2 (2022): June: Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v2i2.420

This study aims at finding the existing business implemented by Pork Star Bali to survive during the pandemic of Covid-19. Besides, it aimed at exploring the business strategies that can be implemented by Pork Star Bali. The research method used was descriptive qualitative method by applying SWOT analysis to find out the strategies. Data needed were obtained through interviews and literature study. Based on the analysis, it was found that Pork Star Bali implemented rescheduling work time for all the employees to avoid any laid-off, waiting list strategy to accommodate customers’ interests to enjoy Pork Star Bali foods, and selling vacuum products via e-commerce and Instagram. Meanwhile, the strategies that can be applied in the future by Pork Star Bali are maintaining the quality of products, developing innovative menus and products by utilizing technology based on the market’s trends, opening branch outlets since the market is large, strengthening the online marketing, developing customers’ loyalty by improving the quality and services, and developing staff’s loyalty to avoid any hijacking.

Elevating the Small and Medium Enterprises at Bongan Village by Optimizing the Use of Gonda Plant I Gusti Ayu Ari Agustini; Billy Tanius
ADPEBI International Journal of Business and Social Science Vol. 2 No. 2 (2022)
Publisher : Asosiasi Dosen Peneliti Ilmu Ekonomi dan Bisnis Indonesia (Adpebi)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54099/aijbs.v2i2.160

Purpose – This study aimed at exploring the strategies to elevate the small and micro enterprises (SMEs) at Bongan Village by optimizing the use of Gonda Plants as a unique culinary product to support the economic and tourism sector. The supply of Gonda Plants is commonly overflowing every harvest time as Bongan Village is well known for its rice fields. The oversupply of Gonda Plants becomes waste thrown away at the field by the Bongan people but it is the potential to be processed as a unique culinary product. Methodology – The research was carried out using a descriptive qualitative research method in which the data used were obtained through observation, interviews, and literature studies. The interview process involved the Bongan people who are running Gonda Plant SME. The data were analyzed using SWOT analysis to find out the suitable strategies by considering its strengths, weaknesses, opportunities, & threats. Findings – Based on the results of the analysis, the strategies that can be implemented to elevate the enterprises are increasing the skills, knowledge, and motivation to run the SMES, building branding and doing promotion, creating a hygiene production house, improving the management, and being active in grabbing the opportunies. Besides, the involvement of the government and other parties is needed to supervise and mentor the SMEs run by the Bongan people. Novelty – The sustainability of SMEs run by the Bongan people can be done alone, it needs help from other parties, especially the government in guiding, facilitating, and supervising.

CULINARY BUSINESS STRATEGIES IN THE MIDST OF PANDEMIC OF COVID-19 (Case Study at Pork Star Bali) Billy Tanius; I Gusti Ayu Ari Agustini
Brilliant International Journal Of Management And Tourism Vol. 2 No. 2 (2022): Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v2i2.420

This study aims at finding the existing business implemented by Pork Star Bali to survive during the pandemic of Covid-19. Besides, it aimed at exploring the business strategies that can be implemented by Pork Star Bali. The research method used was descriptive qualitative method by applying SWOT analysis to find out the strategies. Data needed were obtained through interviews and literature study. Based on the analysis, it was found that Pork Star Bali implemented rescheduling work time for all the employees to avoid any laid-off, waiting list strategy to accommodate customers’ interests to enjoy Pork Star Bali foods, and selling vacuum products via e-commerce and Instagram. Meanwhile, the strategies that can be applied in the future by Pork Star Bali are maintaining the quality of products, developing innovative menus and products by utilizing technology based on the market’s trends, opening branch outlets since the market is large, strengthening the online marketing, developing customers’ loyalty by improving the quality and services, and developing staff’s loyalty to avoid any hijacking.

NAVIGATING GROWTH AND CHALLENGES IN JAPANESE STREET FOOD BUSINESS: A STRATEGIC SWOT AND IFE-EFE ANALYSIS OF KENKAYA Permatasari, Dwi Novita Cahyaningtyas; I Gusti Ayu Ari Agustini; Keno Kalyana Accariya Sentosa
Journal of Innovation Research and Knowledge Vol. 5 No. 6 (2025): Nopember 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

This study aims to analyze the growth dynamics, operational challenges, and development strategies of a Japanese street food business through a case study of Kenkaya. A descriptive qualitative method was employed, supported by SWOT analysis and the use of IFE and EFE matrix as analytical tools. The findings indicate that Kenkaya's business growth is driven by product quality that suits local tastes, affordable pricing, and an attractive menu variety. Digital promotions, including Instagram advertising, online ordering platforms, and customer loyalty programs, also play a significant role in attracting new customers. However, challenges such as a non-prime location, limited operating hours, and internal staff coordination issues remain significant obstacles. Kenkaya has implemented several strategies, including price discounts, loyalty cards, menu development, and quality control of ingredients. The SWOT analysis reveals strengths in product quality and competitive pricing, with opportunities arising from increased market interest in Japanese cuisine. Meanwhile, threats come from intense market competition and environmental conditions. The IFE score of 2.75 and EFE score of 2.85 place Kenkaya in Quadrant II of the SWOT matrix, suggesting a diversification strategy to leverage internal strengths in responding to external threats.

Peranan On The Job Training Dalam Upaya Meningkatkan Kualitas Kerja Mahasiswa (Studi Kasus: Mahasiswa Seni Kuliner Politeknik Internasional Bali) Mochammad Zidan; I Gusti Ayu Ari Agustini; Ni Ketut Veri Kusumaningrum
INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event Vol. 3 No. 1 (2025): INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/inspire.v3i1.73

Penelitian ini dilatarbelakangi oleh pentingnya pelaksanaan On The Job Training (OJT) sebagai bagian integral dari pendidikan vokasi dalam mempersiapkan peserta didik untuk menghadapi dunia kerja. Program OJT memberikan kesempatan kepada siswa untuk mengaplikasikan ilmu pengetahuan secara langsung dalam lingkungan kerja yang sesungguhnya, sekaligus membentuk keterampilan teknis, sikap profesional, dan kesiapan mental. Penelitian ini bertujuan untuk menganalisis peran OJT dalam meningkatkan kualitas kerja mahasiswa Program Studi Tata Boga Politeknik Internasional Bali. Metode yang digunakan adalah deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, kuesioner, dan dokumentasi. Informan dalam penelitian ini adalah mahasiswa Tata Boga yang telah menjalani OJT pada periode 2024-2025. Hasil penelitian menunjukkan bahwa OJT memberikan pengaruh positif terhadap peningkatan kualitas kerja mahasiswa, baik dari segi kedisiplinan, keterampilan praktik, dan tanggung jawab kerja. Kendala yang dihadapi antara lain beban kerja yang tinggi, peran aktif yang terbatas dalam kegiatan operasional, dan tantangan adaptasi di lingkungan kerja. Penelitian ini memberikan kontribusi dalam pengembangan kurikulum dan pelaksanaan OJT yang lebih efektif di lingkungan pendidikan vokasi, serta menjadi referensi bagi institusi dalam merancang program pelatihan kerja yang lebih terstruktur dan relevan dengan kebutuhan industri.

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