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INDONESIA
Jurnal Riset Manajemen dan Ekonomi
Published by INSTITUT TEKNOLOGI DAN BISNIS SEMARANG
ISSN : 2985623X     EISSN : 29857678     DOI : 10.54066
Core Subject : Economy, Science,
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance
Manajemen Sumberdaya Manusia , Manajemen Keuangan, Manajemen Pemasaran, Manajemen Sektor Publik, Manajemen Operasional, Manajemen Rantai Pasokan, Corporate Governance, Etika Bisnis, Akuntansi Manajemen dan Pasar Modal dan Investasi
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 312 Documents
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Strategi Penyajian Menu Mie Instan dalam Layanan Sarapan terhadap Kepuasan Tamu di Hotel Neo Malioboro Priyanto Priyanto; Suparwi Suparwi; Denny Asmara
JURNAL RISET MANAJEMEN DAN EKONOMI (JRIME) Vol. 4 No. 2 (2026): April : Jurnal Riset Manajemen dan Ekonomi
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jrime.v4i2.4696

Abstract

Competition in the hospitality industry encourages hotels to present service innovations that are able to increase guest satisfaction, one of which is through the presentation of breakfast menus. This study aims to analyze the implementation of Standard Operating Procedure (SOP) for the presentation of Indomie menus with the concept of Live Cooking Stations, guest perception of the service, and its contribution to guest satisfaction at Hotel NEO Malioboro Yogyakarta. The research uses a qualitative approach with a descriptive method. Data was collected through observations, in-depth interviews with the Executive Chef Cluster and the Food and Beverage Manager Cluster, as well as documentation in the form of guest reviews on digital platforms. Data analysis uses the Miles and Huberman model which includes data reduction, data presentation, and conclusion drawing by triangulating sources to ensure data validity. The results of the study show that the SOP for serving the Indomie menu has been implemented in a standardized manner starting from the mise en place stage, the live cooking process, to the presentation according to time, temperature, and dosage standards. The concept of a Live Cooking Station provides a more interactive breakfast experience through the flexibility of topping selection and direct interaction between guests and staff. Guest perceptions of the service show a positive response reflected in online reviews, guest comment cards, and direct feedback. The presentation strategy contributes to increasing guest satisfaction as well as becoming a unique selling point that strengthens the competitiveness of Hotel NEO Malioboro Yogyakarta in Food and Beverage Services.
Analisis Dinamika Market Saturation dan Turnover pada Bisnis Coffeeshop di Kawasan Aniva Grande Gading Serpong Jasson Lorencius; Budi Setiawan
JURNAL RISET MANAJEMEN DAN EKONOMI (JRIME) Vol. 4 No. 3 (2026): Juli: Jurnal Riset Manajemen dan Ekonomi
Publisher : Institut Teknologi dan Bisnis (ITB) Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54066/jrime.v4i3.4710

Abstract

The rapid growth of the coffee shop industry in the Aniva Grande area, Gading Serpong, has led to intense market saturation and a high rate of business turnover. This condition challenges the sustainability of businesses and requires a deep understanding of its root causes. Therefore, this study aims to analyze the systemic dynamics behind market saturation and turnover, and to identify the driving factors through the Structure-Conduct-Performance (SCP) theoretical framework.This research employs a systematic literature review of 50 relevant sources, including scientific journals, books, and industry reports. The data were analyzed qualitatively to map the cause-and-effect relationships between market structure, the collective conduct of business actors, and the resulting market performance.The analysis reveals that the primary issue is not merely competition, but a crisis of differentiation that triggers mimetic isomorphism. A market structure with low barriers to entry (Structure) encourages business actors to imitate one another (Conduct), which in turn creates a homogeneous market. The Performance resulting from these dynamics includes consumer perception of saturation and choice fatigue, as well as suppressed profitability and a high turnover rate that functions as a natural selection mechanism for businesses. This process is accelerated by external pressures such as price competition and rental costs, as well as internal weaknesses like limited managerial capabilities.

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