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All Journal Jurnal Riset Manajemen dan Akuntansi (JURIMA) Jurnal Manajemen Bisnis Kewirausahaan Jurnal Mutiara Ilmu Akuntansi Transformasi: Journal of Economics and Business Management Lokawati: Jurnal Penelitian Manajemen dan Inovasi Riset Master Manajemen Menawan : Jurnal Riset dan Publikasi Ilmu Ekonomi Tamasya Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Emmelia Nadira Satiti
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Strategi Peningkatan Pendapatan Business to Business (B2B) Berbasis SWOT di Bolobake Beben Adiyanto; Emmelia Nadira Satiti; Sugiman Sugiman
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 5 No. 3 (2026): Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v5i3.7838

Abstract

Revenue improvement in the pastry business is not only determined by product quality but also by the company’s ability to provide services with distinctive value that align with the needs of business partners. This study aims to evaluate internal and external factors influencing the development of service differentiation strategies through SWOT analysis (Strengths, Weaknesses, Opportunities, Threats) and to formulate strategic recommendations for increasing revenue through customer satisfaction, loyalty, and sustainable business relationships. This research employs a descriptive qualitative method with a case study approach at Bolobake, located in Manahan, Surakarta, Central Java. Data were obtained through semi-structured interviews, observations, documentation, sales reports, customer information, partnership documents, company archives, and relevant scientific references. Data credibility was maintained through source and technique triangulation. The analysis was conducted using the Internal Factor Analysis Summary (IFAS) Matrix, External Factor Analysis Summary (EFAS) Matrix, and SWOT analysis. The results indicate that Bolobake obtained an IFAS score of 3.00 and an EFAS score of 3.38, with a SWOT coordinate position of (1.50; 0.21), placing the company in Quadrant I (Strength–Opportunity) or an aggressive strategy position. This condition indicates that the company’s internal strengths can be optimized to capitalize on external opportunities. The recommended strategies include developing custom order services, increasing ordering flexibility, accelerating customer communication, and strengthening business partnerships to encourage repeat transactions, expand business networks, and achieve sustainable revenue growth.
Peran Kreativitas Menu dalam Meningkatkan Daya Tarik Konsumen (TERA All Day Dining Resto Artotel Suites Bianti Yogyakarta) Herman Jojo; Emmelia Nadira Satiti; Darmaesti Darmaesti
Lokawati : Jurnal Penelitian Manajemen dan Inovasi Riset Vol. 4 No. 4 (2026): Juli: Jurnal Penelitian Manajemen dan Inovasi Riset
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/lokawati.v4i4.2677

Abstract

In the dynamic hospitality industry, consumers continuously seek creative menus and innovative restaurant concepts. TERA All Day Dining Resto at Artotel Suites Bianti Yogyakarta is one of the many dining destinations in Yogyakarta, a city renowned as a favorite destination for both domestic and international tourists. This study analyzes menu creativity, its role in attracting consumer interest, and the factors that support and hinder its implementation at TERA All Day Dining Resto. The study also examines the impact of creative menus on customer satisfaction and consumers' intention to visit the restaurant. A qualitative research method was employed using data collection techniques including interviews, observations, and document analysis. The findings indicate that the implementation of creative menus at TERA All Day Dining aligns with Amabile's theory of creativity. Creativity is reflected in the restaurant's fusion menus, themed events, and seasonal menus. The study also demonstrates that creative menus effectively increase consumer interest, restaurant revenue, and the restaurant's appeal to both existing and new customers. The implementation of creative menus serves not only as a form of culinary innovation but also as an essential component of the restaurant's marketing strategy to enhance its competitiveness.
Pengembangan Agro Eduwisata melalui Inovasi Paket di Agrowisata Jambu Merah (Puja) Kecamatan Ngargoyoso Kabupaten Karanganyar Kusumasari Dwi Pertiwi; Emmelia Nadira Satiti; Darmaesti Darmaesti
Tamasya : Jurnal Pariwisata Indonesia Vol. 3 No. 3 (2026): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v3i3.1211

Abstract

This research aims to analyze the development of agro-edutourism package innovations as an educational tourism segment and identify supporting and inhibiting factors in the management of Guava Merah Agrotourism (PUJA). This study uses a qualitative descriptive approach conducted at Guava Merah Agrotourism (PUJA), Ngargoyoso District, Karanganyar Regency. Data were obtained through observations, in-depth interviews with managers, local communities, and visitors, as well as documentation. Data validity was tested through source, method, and researcher triangulation. Data analysis included data reduction, data presentation, and conclusion drawing. The results show that Guava Merah Agrotourism (PUJA) has developed seven agro-edutourism packages: Earth, Tunas, Sari, Harvest, Creation, Preneur, and Sustainable Packages. Each package integrates cultivation, product processing, entrepreneurship, and agricultural waste management to provide interactive learning experiences, particularly for students. Supporting factors include attractive natural potential, guava commodities, community support, and visitor enthusiasm. Inhibiting factors include limited facilities, weather-dependent open areas, limited human resources, and suboptimal promotion and visit management. These innovations increase destination value by integrating education, recreation, and direct field experiences while diversifying activities and strengthening PUJA’s competitiveness as an agriculture-based educational tourism destination.
Pengaruh Kinerja Karyawan dan Kualitas Pelayanan terhadap Pengalaman Tamu di Sunsetfalls Gardens and Resort Magelang Indra Wibowo; Emmelia Nadira Satiti; Titik Akiriningsih; Sugiman Sugiman
MENAWAN : Jurnal Riset dan Publikasi Ilmu Ekonomi Vol. 4 No. 4 (2026): Juli: MENAWAN: Jurnal Riset dan Publikasi Ilmu Ekonomi
Publisher : Asosiasi Riset Ekonomi dan Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/menawan.v4i4.2596

Abstract

This study aims to analyze the effects of employee performance on guest experience, the effect of service quality on guest experience, and the simultaneous effects of both variables at Sunsetfalls Gardens and Resort Magelang. The study employed a quantitative approach with an associative design and a cross-sectional method. Data were collected from 100 respondents selected through purposive sampling, with the criteria that respondents had used the resort’s facilities or services and had direct interactions with employees. Data were gathered using a five-point Likert-scale questionnaire and analyzed using multiple linear regression, t-test, F-test, and the coefficient of determination. The findings indicate that perceived employee performance has a positive and significant effect on guest experience, with a regression coefficient of 0.372, a t-value of 5.056, and a significance level of <0.001. Service quality also has a positive and significant effect on guest experience, with a regression coefficient of 0.436, a t-value of 8.625, and a significance level of <0.001. Simultaneously, employee performance and service quality significantly affect guest experience, as indicated by an F-value of 71.165 and a significance level of <0.001. The Adjusted R Square value of 0.586 indicates that the two independent variables explain 58.6% of the variation in guest experience, while the remaining 41.4% is attributable to other factors outside the research model. Based on the Standardized Coefficients Beta, service quality has a relatively stronger effect on guest experience than perceived employee performance, with a Beta value of 0.588. These findings indicate that improving guest experience requires continuous efforts to strengthen employee performance and enhance service quality.
Co-Authors Beben Adiyanto Darmaesti Darmaesti Gloria Nancyska Mourina Herman Jojo Indra Wibowo Kris Cahyani Ermawati Kusumasari Dwi Pertiwi Nailafatul Ayu Dindri Octaviani Gita Putri Pradipta, Made Prasta Yostitia Sugiman Sugiman Titik Akiriningsih Vindra Akbar Jati Kusuma