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All Journal Rudence: Rural Development for Economic Resilience Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Kezia Elsty
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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UPAYA PENINGKATAN PEREKONOMIAN DESA SETU MELALUI PENDAMPINGAN PEMBUATAN MAKANAN DAN MINUMAN KAFE KAMPOENG Lilik Hariyanto; Kezia Elsty; Muhammad Irfan; Rahmat Kusnedi; Dikki Z Choesrani; Aan Nurhasanah
Rudence: Rural Development for Economic Resilience Vol. 4 No. 2 (2025): Vol. 4 No. 2 (2025)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Pakuan

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Abstract

ABSTRAKTujuan utama dari kegiatan pengabdian kepada masyarakat yang dilakukan oleh Universitas Pradita adalah untuk membantu pemerintah desa untuk meningkatkan kualitas perekonomian masyarakat Desa Wisata Angsana, Desa Setu. Kabupaten Bogor. Metode yang dilakukan adalah dengan cara melakukan kegiatan pendampingan dan pelatihan secara kontinu kepada masyarakat setempat dalam pembuatan usaha makanan dan minuman yang disajikan di Kafe Kampoeng. Masyarakat setempat dilatih dari proses perencanaan hingga pengelolaan usaha makanan dan minuman. Hasil dari kegiatan pengabdian kepada masyarakat ini adalah adanya menu makanan dan minuman tradisonal khas Sunda yang dikemas menjadi makanan tradisional kekinian dan memiliki nilai jual yang lebih tinggi. Masyarakat setempat memanfaatkan bahan lokal dengan rasa dari makanan dan minuman yang tetap dipertahankan. Kafe Kampoeng dijadikan tempat untuk memasarkan jajanan makanan dan minuman. Kafe ini dapat menjadi salah satu tujuan destinasi wisata dan hasil penjualannya memberikan kontribusi bagi masyarakat setempat. ABSTRACTThe main purpose of community service activities carried out by Pradita University is to help the village government to improve the economic quality of the Angsana Tourism Village, Setu Village. Bogor Regency. The method carried out is by conducting continuous mentoring and training activities to the local community in making food and beverage businesses served at Kampoeng Cafe. Local communities are trained from the planning process to the management of food and beverage businesses. The result of this community service activity is the existence of a traditional Sundanese food and beverage menu that is packaged into contemporary traditional food and have a higher selling value. The local community utilizes local ingredients with the taste of food and drinks that are still preserved. Kampoeng Cafe is used as a place to market food and beverage snacks. This café can become one of the tourist destinations and the proceeds of its sales contribute to the local community.
Upaya Modernisasi Klepon sebagai Produk Kuliner Tradisional untuk Menyesuaikan dengan Tren Kekinian Muhammad Irfan; Lilik Hariyanto; Kezia Elsty; Aan Nurhasanah; Rahmat Kusnedi
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 4 No. 3 (2025): 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.v4i3.5195

Abstract

This study aims to explore the process of transforming traditional Javanese food into modern dishes by adopting a culinary creativity approach and considering today's consumer preferences. One of the dishes that is the main focus of this study is Klepon Lava Cake, an innovation that combines elements of traditional Indonesian food, namely klepon, with a modern dessert concept that is popular among the younger generation. This study seeks to preserve traditional Javanese food in a more attractive, creative, and relevant way, so that it can attract the interest of today's consumers, especially young people who have different tastes and lifestyles than previous generations. Theoretically, this study contributes to the field of gastronomy and culinary innovation by providing new insights into ways that can be applied to develop tradition-based food products to remain relevant in the modern culinary market. Through an understanding of culinary creativity and how to combine local ingredients with modern cooking techniques, this study shows that culinary traditions can adapt without sacrificing their cultural values. Practically, the results of this study can provide benefits for culinary entrepreneurs, especially in designing tradition-based culinary products that have market appeal and can compete in the increasingly growing food industry. By combining traditional and innovative elements, culinary entrepreneurs can create products that not only preserve cultural heritage but also meet the needs and desires of today's consumers. This research shows that creativity in processing traditional foods can be key to introducing Indonesian cuisine to the global market. Furthermore, this study also considers the importance of consumer preferences in creating culinary products that are acceptable to modern society.
When Popular Isn't Profitable: A Menu Engineering Analysis of an Indian Fine Dining Restaurant in Jakarta Bimo Kuncoro Jati; Shafa Radiva Assyam; Erris Kusumawidjaya; Rr Christiana Mayang Anggraeni Stj; Kezia Elsty
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.v5i3.7752

Abstract

 This study examines the classification and strategic positioning of main course menu items at Man Aur Tan Authentic Indian Cuisine Restaurant, an Indian specialty outlet on the 36th floor of Hotel Manhattan Jakarta. Using a quantitative descriptive design, the study applies the Kasavana and Smith menu engineering matrix to all 24 main course items, drawing on one month of secondary sales data to calculate contribution margin and menu mix percentage against category benchmarks. Results show only two items, Gosht Kofta and Rogan Josh Kashmiri, qualify as Stars, while thirteen items, 54.2 percent of the menu and 69.8 percent of volume, fall into the Plowhorse quadrant, generating a lower 62.9 percent share of contribution margin. Seven items, including Jheenga Jhalfezi and Jheenga Kalimirchi, are classified as Puzzles, carrying the highest per portion margins despite limited popularity, and two items are classified as Dogs. These findings indicate the restaurant's most ordered dishes are not its most profitable, pointing to unrealized margin on high volume items and untapped potential in high margin, low visibility dishes. The study recommends cost adjustments for Plowhorse items, promotional repositioning for Puzzle items, and a critical review of Dog items' place on the menu.
Co-Authors Aan Nurhasanah Bimo Kuncoro Jati Dikki Z Choesrani Erris Kusumawidjaya Lilik Hariyanto muhammad irfan Rahmat Kusnedi Rr Christiana Mayang Anggraeni Stj Shafa Radiva Assyam