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Balachandar, N. "Group Director HR, Café Coffee Day Group." NHRD Network Journal 10, no. 3 (July 2017): 82–83. http://dx.doi.org/10.1177/0974173920170317.
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Triantara, Adhitya Nugraha, and Hartanti Sandi Widyastuti. "PERBEDAAN KUALITAS TIDUR SETELAH MENGONSUMSI BERBAGAI JENIS MINUMAN KOPI PADA USIA DEWASA." Journal of Nutrition College 6, no. 4 (November 4, 2017): 379. http://dx.doi.org/10.14710/jnc.v6i4.18791.
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Background: Coffee is categorized as psychostimulant drinks. The content of caffeine in coffee affects the increase in dopamine levels in the brain and one of the caffeine functions was a stimulant for the central nervous system. Caffeine consumption can also increased adrenaline and blood pressure. This can cause negative effects when consumed in excessive amount (> 400mg / day) such as anxiety, fatigue when woke up the morning. Sleep disorders and poor sleep quality.Objectives : Found the difference of caffeine content in various types of coffee drink and found the difference in sleep quality after consumed various types of coffee drinks..Method: The study design was Cross-Sectional with 54 adults around age 18-25 years as subjects. Subjects were divided into three groups, those who consumed espresso coffee, cappuccino, and café latte. The sleep quality of subjects was measured using the Pittsburg Sleep Quality Index. The caffeine content of espresso coffee, cappuccino, and café latte is tested using UV-Vis Spectrophotometry. Normality test using Kolmogorov Smirnov test (n> 50). Bivariate analysis using the Wilcoxon and Kruskal-Wallis tests.Results: Espresso coffee drinks has a caffeine content of 182.4 mg/cup, cappuccino coffee drinks has a caffeine content of 54 mg/cup, and café latte coffee drinks has a caffeine content of 41.25 mg/cup. The result of bivariate test showed that there was a significant difference in sleep quality after coffee consumption in the three subject groups. Subjects who consumed espresso coffee drink had a sleep quality that tends to be worse compared to subjects who consumed cappuccino and café latte.Conclusion: The study found differences in caffeine levels in espresso, cappuccino and café latte and the study also found a significant difference in sleep quality after consumed various types of coffee drinks. Subjects in the espresso coffee drink group had the worst sleep quality.
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Mishra, Ashis. "Business model for Indian retail sector: The Café Coffee Day case." IIMB Management Review 25, no. 3 (September 2013): 160–70. http://dx.doi.org/10.1016/j.iimb.2013.06.001.
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Mishra, Ashis. "Business model for Indian retail sector: The Café Coffee Day case In conversation with V. G. Siddhartha, Chairman, Coffee Day." IIMB Management Review 25, no. 3 (September 2013): 135. http://dx.doi.org/10.1016/j.iimb.2013.06.009.
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Agrawal, Richa. "Threat of a "me too" perception: a case of Café Coffee Day." Marketing Review 9, no. 3 (August 17, 2009): 251–71. http://dx.doi.org/10.1362/146934709x467811.
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Jalan, Akanksha. "When the beans got spilled: the tragic case of cafe coffee day." Emerald Emerging Markets Case Studies 11, no. 3 (August 16, 2021): 1–19. http://dx.doi.org/10.1108/eemcs-05-2020-0180.
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Learning outcomes The learning outcomes of this paper are as follows: to understand the language of accounting, to interpret financial statements to understand beyond what’s reported and to predict the financial health of a company before it is too late. Case overview/synopsis The case revolves around the Indian coffee retail giant - Café Coffee Day (hereafter, CCD). Coffee Day Global Limited of which CCD is a part, is the largest producer of Arabica beans in India. The case goes on to discuss the life and profile of VG Siddhartha (hereafter, VGS), whose leadership and farsightedness made coffee a household name in India, traditionally a tea-drinking country. Within just a year or two after its Initial Public Offering in November 2015, the company’s financial and legal troubles began to surface. The worst blow came when VGS, the 60-year-old founder and CEO committed suicide on July 29, 2019. His group’s mounting debt and impending doom had propelled him to take his own life. Today, the future of CCD remains hanging in the balance, with creditors ready and willing to take the firm into bankruptcy. Complexity academic level Under-graduates and above. Supplementary materials Teaching notes are available for educators only. Subject code CSS 1: Accounting and Finance.
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Díaz González, Gualberto, and Susana Córdova Santamaría. "Fotografía y actores del campo cafetalero de la región centro de Veracruz, México: mujeres, niños y jóvenes (2011-2012)." Clivajes. Revista de Ciencias Sociales, no. 12 (February 10, 2020): 88–107. http://dx.doi.org/10.25009/clivajes-rcs.v0i12.2581.
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La historia del café en Veracruz ha forjado una cultura en los habitantes de la Faja de Oro, generaciones de familias cafeticultoras y jornaleras sostienen el cultivo llegado a México desde finales del siglo XVIII. El equipo de Cultura del proyecto de FORDECYT, Café In Red, se propuso conocer y compartir la vida de esas familias para que, a través de la vista, la voz y el oído, sin olvidar los aromas y sabores que vuelcan las pasiones del café, sepamos quiénes son los rostros de la cafeticultura de hoy. Las políticas sociales difícilmente incorporan el arte en la socialización del conocimiento, y para Café in Red ha sido un reto integrar la cultura en el proyecto del Fondo Institucional de Fomento Regional para el Desarrollo Científico, Tecnológico y de Innovación. Pretendemos integrar arte e investigación social en el trabajo comunitario a través de una mirada crítica ante uno mismo y frente a los demás, observado los rostros de los cafetaleros, mujeres y niños atentos ante una representación teatral o mirando las fotografías expuestas en las paredes de un salón social o leyendo las fichas que complementan la información. Es una forma de transmitir conocimiento y alimentarse de los saberes locales, a contrapelo de la transmisión vertical del saber y desde la construcción de un archivo de Historia Oral.Palabras clave: Cultura cafetalera, Fotografía, Historia oral, Veracruz Photography and actors of the coffee field in the central region of Veracruz, Mexico: women, children and young people (2011-2012)SummaryThe history of coffee in Veracruz has forged a culture in the inhabitants of the Faja de Oro, generations of coffee-growing families and day laborers sustain the cultivation arrived in Mexico since the end of the 18th century. The Culture team of the FORDECYT project, Café In Red, set out to know and share the lives of these families so that through sight, voice and hearing, without forgetting the aromas and flavors that turn the passionate feelings of coffee, we know who the faces of today's coffee culture are. Social policies hardly incorporate art in the socialization of knowledge, and for Café in Red it has been a challenge to integrate culture into the project of the Institutional Fund for Regional Development for the Innovation, Technological and Scientific Development. We intend to integrate art and social research into community work through a critical look before oneself and others, observing the faces of coffee growers, women and children attentive to a theatrical performance or looking at the photographs exposed on the walls of a social lounge or reading the cards that complement the information. It is a way to transmit knowledge and feed on local knowledge, contrary to the vertical transmission of knowledge and from the construction of an Oral History archive.Keywords: Coffee culture, Photography, Oral history, Veracruz Photographie et acteurs du champ caféier de la région centre de Veracruz, Mexique : femmes, enfants et jeunes (2011-2012)RésuméL’histoire du café à Veracruz a forgé une culture chez les habitants de la Bande d’Or, des générations de familles caféières et journalières soutiennent les semailles du café, arrivé au Mexique à la fin du XVIIIe. siècle. L’équipe de Culture du projet de FORDECYT, Café In Red, s’est proposé de connaître et de partager la vie de ces familles, afin que, à travers la vue, la voix et l’ouïe, sans oublier les arômes et les goûts qui versent les passions du café, nous sachons à qui appartiennent les visages de la caféiculture actuelle. Les politiques sociales incorporent difficilement l’art dans la socialisation de la connaissance et pour Café In Red, il a été un défi le fait d’intégrer la culture dans le projet du Fond Institutionnel Fomento Regional para el Desarrollo Científico, Tecnológico y de Innovación. Nous avons l’intention d’intégrer art et recherche sociale dans le travail communautaire à travers un regard critique, face à soi-même et face aux autres, en observant les visages des caféiers, des femmes et des enfants attentifs devant une représentation théâtrale ou en regardant les photographies exposées dans les murs d’une salle de bal ou en lisant les fiches qui complémentent l’information. C’est une forme de transmission des connaissances et de nourrir les savoirs locaux à contre-poil de la transmission verticale du savoir et à partir de la construction d’un dossier d’Histoire Orale.Mots clés: Culture caféière, Photographie, Histoire Orale, Veracruz
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Kadita, Febiandra, and Hartanti Sandi Wijayanti. "HUBUNGAN KONSUMSI KOPI DAN SCREEN-TIME DENGAN LAMA TIDUR DAN STATUS GIZI PADA DEWASA." Journal of Nutrition College 6, no. 4 (October 1, 2017): 301. http://dx.doi.org/10.14710/jnc.v6i4.18665.
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Background: Nutritional problem such as underweight or obesity in adolescents is an important issue that can lead into some disease.1 BMI can be affected with some factor, there were coffee consumption, screen-time and sleep duration. Sleep duration can be affected by coffee consumption and screen-time.Objective: Knowing the relationship of coffee consumption and screen-time with sleep duration and BMI among Adult.Method: A cross-sectional study was conducted on 52 adult in Semarang Café. We measured weight and height as BMI (kg/m2). Subject interviewed about coffee consumption, screen-time, sleep duration and physical activity. Bivariate analysis used Pearson test and Rank-Spearman test. Multivariate analysis used Multivariate Linear Regression analysis of Backward.Result: Bivariate analysis showed there was a significance relationship between coffee volume and night screen-time with sleep duration (r=-0,3,p=0,03 and r=-0,3,p=0,01). There was a significance relationship between 1 day screen-time and physical activity with BMI (r=0,2, p=0,04 and r=-0,27, p=0,04). Multivariate analysis showed there was a significance relationship between physical activity with BMI (β=-0,26, p=0,05).Conclusion: The volume of coffee consumption and screen-time was the factor that caused sleep deprivation. Physical activity was the factor of increased nutritional status.
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Acosta, Brigith Carolina Belalcazar. "A New Approach for Sustainable Bioconstruction in Coffee-Growing Environments, based on a Geothermal Bioclimatic System (Simulation)." International Journal for Research in Applied Science and Engineering Technology 11, no. 7 (July 31, 2023): 374–85. http://dx.doi.org/10.22214/ijraset.2023.54610.
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Abstract: Colombian coffee is a product recognized worldwide for its mildness, flavor and high-quality. Coffee growing in Colombia is an important sector that contributes to the country's economy. The department of Cauca, due to its geolocation, biodiversity and climatic conditions, has become the fourth largest coffee producer in the country, outstanding for the production of specialty coffees, and supporting rural economies. The objective of this research is to analyze the viability and functioning of the model of a Canadian well in a coffee environment, applying concepts of vernacular and biophilic architecture in a coffee growing house located in the municipality of Cajibío, Cauca. Initially, a bibliographic analysis was carried out to learn about the functioning of Canadian wells and their applications, in addition to a socioeconomic study, constructive analysis and proposal for housing improvement in the context of the plateau of Cajibío, Cauca. The place chosen for the study was the "Parque Tecnológico de Innovación del Café" (TECNICAFE), where the required physical and environmental data were recorded (construction of a device to measure variables), in order to carry out a simulation of the bioclimatic design through the Energy 2D software. The behavior of temperature during the day and night was analyzed using two materials in the proposed bioclimatic model: Hemp fiber and PEAD (High Density Polyethylene). Finally, hemp fiber was determined as a construction material for the thermal insulation process in approximately 1 hour of simulation, with a temperature variation of approximately 10 °C above and below the outside temperature, ensuring a level of thermal comfort for people using the house in the study area (living room). This proposal is an alternative to improve the thermal comfort and quality of life of coffee growers.
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George, Clotilde. "« Petit ou grand café ? » : Quelques questionnements liés à l’analyse d’un acte langagier saisi dans une temporalité large en contexte de formation professionnelle exolingue." Studia Universitatis Babeș-Bolyai Philosophia 67, no. 2 (August 12, 2022): 29–48. http://dx.doi.org/10.24193/subbphil.2022.2.02.
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"‟Small or Large Coffee?”: A Few Aspects Related to the Analysis of a Language Act Captured in a Broader Temporality in the Context of an Exolingual Professional Training. We are interested in the form of the interaction that takes place between a chef and an allophone apprentice in a French restaurant, through the comparative analysis of one language act, a coffee proposal, captured by a camera on four occasions, from the first day of training to the fourth month of the apprentice's employment. This data set allows us to observe the evolving character of the “interactional bricolage” and its inscription in two temporalities which are combined, that of production-reception and that of language acquisition, at the same time as it underlines the implications of the exolinguistic character of the situation for the role of the apprentice master. Keywords : multimodal interactional analysis, exolingual interaction, workplace tutoring, professional situation, language acquisition "
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Hidayat, Raihan, and Harni Kusniyati. "Clustering Analysis in Sales Grouping Using The K-Means Algorithm at Cafe 47°Coffee." CESS (Journal of Computer Engineering, System and Science) 7, no. 2 (July 19, 2022): 420. http://dx.doi.org/10.24114/cess.v7i2.35569.
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Cafe 47°Coffee adalah cafe yang bergerak dibidang kuliner yang menyediakan makanan maupun minuman. Dengan banyaknya pesaing bisnis dibidang cafe maka dari itu pengusaha cafe 47°Coffee diharuskan mampu bersaing dengan memanfaatkan dari data transaksi untuk menentukan suatu strategi penjualan. Data yang akan digunakan pada penelitian ini yaitu data penjualan dari bulan Juli 2021 sampai Februari 2022. Pengusaha cafe 47°Coffee memanfaatkan Data Mining untuk membantu mengambil keputusan strategi penjualan agar dapat mengetahui produk yang harus di tingkatkan dan memberi solusi pengambil keputusan, Metode Clustering dengan menggunakan algoritma K-Means adalah salah satu metode yang akan digunakan pada penelitian ini. Pengusaha Cafe 47°Coffee mengelompokan produk kedalam 3 kriteria yaitu sangat laku, laku, dan tidak laku. Data diolah dengan perhitungan manual dan menggunakan tools Rapid Miner untuk melakukan pengujian, sehingga dapat hasil akhir berupa 4 item cluster sangat laku yakni V60, Caramel Coffe Latte, Red Velvet, dan Coklat , 7 item cluster laku yakni Cappucino, Vanilla Coffe Latte, Hazelnut, Taro, Lychee Tea, Japanese, dan Greentea, 14 item cluster tidak laku yakni Americano, Espresso, Moccacino, Kopi tubruk, Vietnam Drip, Kopi sundan, Avocado Coffe Latte, Match, Strawberry Tea, Milkshake Strawberry, Banana, Cofee Lemon, Kopi susu, dan risol. Dari proses clustering menggunakan algoritma k-means diatas diperoleh nilai DBI (Davice Bouldin Index) dengan nilai -0,813. Hasil ini dapat dimanfaatkan pengusaha Cafe 47°Coffee untuk meningkatkan strategi penjualan dan manajemen stok.
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Suradi, Suradi, Rizal Syarifuddin, and Irianto Irianto. "PERANCANGAN STRATEGI PEMASARAN KOPI BISANG DENGAN MENGGUNAKAN METODE BALANCED SCORECARD." Journal Industrial Engineering and Management (JUST-ME) 2, no. 01 (June 28, 2021): 1–7. http://dx.doi.org/10.47398/justme.v2i01.11.
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Kopi bisang merupakan salah satu kopi yang memiliki potensi pengembangan usaha. Tujuan penelitian ini adalah untuk mengetahui perancanaan strategi pemasaran kopi bisang dengan menggunakan metode balanced scorecard. Adapun metode analisis data yang digunakan dalam penelitian ini adalah SWOT Balanced scorecard. Hasil penelitian menunjukkan bahwa proses strategi kopi bisang terdapat dua cara untuk meningkatkan internal proses pemasaran yaitu dengan mengurangi biaya operasional dan memaksimalkan penjualan café kopi bisang. pengunjung cafe kopi bisang sebanyak 50 orang. Adapun kuesioner dalam penelitian ini berisi 10 pertanyaan. Deskripsi responden pengunjung cafe kopi bisang yang berumur 18-28 tahun yaitu sebanyak 44%. NPM turunnya nilai penjualan tahun 2019 disebabkan karena banyaknya kompotitor dari setiap tahunnya mempengaruhi jumlah pengunjung setiap tahun sebanyak 52%. ROE menunjukkan bahwa kinerja keuangan dapat dinyatakan baik sebanyak 125%. Produktivitas karyawan CV. lonna indo kopi dengan café kopi bisang dapat diukur dari kinerja pada tahun 2019 pendapatan menurun karena langkahnya bahan baku. Strategi pemasaran keuangan 11%, meningkatkan pendapatan NPM 52,38%, ROE 125%. Membuka boot untuk program unggulan, melakukan promosi dengan marketing baru. Berdasarkan hasil dan pembahasan yang dapat disimpulkan bahwa kinerja perusahaan café kopi bisang dengan menggunakan metode balanced scorecard menghasilkan kinerja baik dilihat dari perspektif keuangan, pelanggan, proses bisnis internal serta pembelajaran pertumbuhan.
Bisang coffee is one of the coffees that have the potential for business development. The purpose of this study was to determine the marketing strategy planning for bisang coffee using the balanced scorecard method. The data analysis method used in this study is the SWOT Balanced Scorecard. The results showed that in the strategic process of bisang coffee there are two ways to improve the internal marketing process, namely by reducing operational costs and maximizing sales of bisang coffee cafes. Bisang coffee cafe visitors as many as 50 people. The questionnaire in this study contains 10 questions. Description of respondents who visited Bisang coffee cafe aged 18-28 years was as much as 44%. The NPM decline in sales value in 2019 is due to a large number of competitors each year affecting the number of visitors each year by 52%. ROE shows that the financial performance can be stated as good as much as 125%. Productivity of employees of CV. lonna indo coffee with bisang coffee café can be measured from the performance in 2019, the income decreased due to the step in raw materials. 11% financial marketing strategy, increased NPM revenue by 52.38%, 125% ROE. Opening the boot for the featured program, doing promotions with new marketing. Based on the results and discussion, it can be concluded that the performance of the bisang coffee café company using the balanced scorecard method produces good performance from the perspective of finance, customers, internal business processes, and growth learning.
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Baskoro, Dimas Aryo, and Farah Mahmudah. "Pengaruh Harga dan Suasana Café terhadap Keputusan Pembelian." Global Research on Tourism Development and Advancement 3, no. 2 (August 21, 2021): 136–62. http://dx.doi.org/10.21632/garuda.3.2.136-162.
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Pengaruh harga dan suasana café disinyalir menjadi penentu terhadap keputusan atas pembelian suatu produk. Penelitian ini berguna menganalisis mengenai faktor harga dan suasana cafe terhadap keputusan pembelian konsumen. Dengan penelitian ini maka akan membuktikan apakah pernyataan tersebut dapat diterima atau tidak. Penelitian ini bertujuan untuk mengetahui pengaruh Harga dan Suasana Cafe Terhadap Keputusan Pembelian. Metode penelitian yang digunakan adalah deskriptif dan kuantitatif. Teknik pengumpulan data yang digunakan yaitu dengan membagikan kuesioner kepada 30 responden yang pernah berkunjung ke Klasik Coffee and Breakfast Bogor. Metode pengambilan sampel menggunakan teknik accidental sampling. Hasil penelitian menunjukan bahwa harga dan suasana café mempengaruhi keputusan pembelian sebesar (114.129 > 3,05) dan signifikansi < 0,05 (0.000 <0.05).
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Fadoli, Ahmad Faisal, Lailatul Lutfiah, Miftachul Jannah, Risca Fitriatul Annisa, Gitta Cayani, and Iman Supriadi S.T MM. "C. PENDAMPINGAN KEWIRAUSAHAAN MELALUI STUDI KELAYAKAN BISNIS PADA UMKM Q8 COFFEE SHOP." Economics and Sustainable Development 4, no. 2 (December 2, 2019): 33. http://dx.doi.org/10.54980/esd.v4i2.74.
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Abstrak
Dari tahun ke tahun ,persaingan bisnis kopi di wilayah Jawa Timur sangatlah banyak sekali . Oleh karena itu diperlukan sebuah studi untuk menelaah tentang kelayakan bisnis tersebut. Tujuan dari makalah ini ialah sebagai acuan untuk mengetahui semua biaya produksi , pendapatan kotor dan pendapatan bersih terhadap UMKM Q8 coffee shop serta kelayakan usaha coffee di Sidoarjo ini .Penelitian dilaksanakan di daerah Tropodo Wetan, Kabupaten Sidoarjo dengan menggunakan metode observasi, wawancara dan dokumentasi .Q8 cofee shop merupakan cafe yang sudah berdiri sejak tahun 2017, mampu bersaing dengan bisnis bisnis lainnya di wilayah sidoarjo surabaya dan sekitarnya.Sangat tidak rugi apabila anda berkunjung untuk ngopi atau membeli makan di café ini karena harga nya sangat terjangkau dan banyak varian makanan serta minuman yang dijual di tempat ini . Ada juga varian kopi disini seperti kopi classic ,vietnam drip arabica ,expresso dan masih banyak lagi tepatnya tempat nonkrong yang asyik , nyaman full wifi..Hasil penelitian menunjukkan bahwa: Rata-rata total sebesar Rp 2.129.500.00 yang dihasilkan dari penjumlahan biaya tetap rata-rata sebesar Rp 1.000.000.00 dengan biaya variabel rata-rata sebesar Rp1.000.000.00 .Laba bersih rata-rata sekitar Rp 2.138.000.00 dikurangi dengan semua pengeluaran Rp 427.500.00 . Analisis kewajaran usaha adalah dengan menyusun pendapatan dan pengeluaran secara keseluruhan. Rata-rata semua pendapatan Rp2.138.000.00 dan semua pengeluaran rata-rata sebesar Rp 427.500.00 . Dengan rasio 80 % usaha Q8 Coffee Shop layak untuk dikembangkan .Hal ini dilakukan untuk mengetahui pangsa pasar agar bisa meningkatkan profit penjualan pada UMKM Q8 coffee shop.
Kata Kunci : Kelayakan usaha, Aspek pasar kelayakan bisnis
Abstract
From year to year, the coffee business competition in the East Java region is very much. Therefore we need a study to examine the feasibility of the business. The purpose of this paper is as a reference to find out all the production costs, gross income and net income of the Q8 UMKM coffee shop and the feasibility of this coffee business in Sidoarjo.The study was conducted in the Tropodo Wetan area, Sidoarjo Regency using the method of observation, interviews and documentation.Q8 cofee shop is a cafe that has been established since 2017, able to compete with other business businesses in the Sidoarjo region of Surabaya and surrounding areas. Very no loss if you visit for coffee or buy food at this café because the price is very affordable and many variants of food and drinks are sold in this place. There are also variants of coffee here such as classic coffee, Vietnam drip arabica, expresso and many more precisely nonkrong places that are fun, comfortable full wifi.The results showed that: The average total of Rp 2,129,500.00 resulting from the sum of the average fixed costs of Rp 1,000,000,00 with an average variable cost of Rp 1,000,000,00. The average net profit was around Rp 2,138,000.00 deducting all expenses of Rp 427,500.00. The reasonableness of business analysis is to compile overall income and expenditure. The average of all income is Rp. 2,138,000.00 and all expenses are an average of Rp. 427,500.00. With a ratio of 91% the Q8 Coffee Shop business is worth developing. This is done to determine market share in order to increase sales profit on the Q8 UMKM coffee shop .
Keywords: Business feasibility, Market aspects of business feasibility
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Andhikasari, Rosiana. "PENGARUH KUALITAS PELAYANAN PADA KEPUASAN PELANGGAN MABAR & GAME COFFEE." J-IKA 8, no. 2 (October 6, 2021): 152–60. http://dx.doi.org/10.31294/kom.v8i2.11438.
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ABSTRAKBisnis kuliner berupa café yang menjamur saat ini membuat para pemilik usaha berfikir keras untuk membuat café miliknya berbeda dengan yang lain sehingga dapat menarik minat pelanggan untuk datang, salah satunya pada Mabar & Game Coffee. Peneliti ingin melihat apakah ada pengaruh antara kualitas pelayanan pada kepuasan pelanggan di Mabar & Game Coffee. Penelitian ini memakai metode penelitian kuantitatif deskriptif dengan variabel X terdiri dari, variabel X1 adalah identitas fisik, variabel X3 adalah manajemen organisasi, variabel X2 adalah identitas non fisik, variabel X5 adalah aktivitas dan pola hubungan, variabel X4 adalah kualitas hasil, dan variabel Y adalah kepuasan pelanggan. Teknik analisis data yang digunakan yaitu regresi linier berganda, penghitungan hipotesis menggunakan uji F dan uji t dimana uji F adalah untuk mengetahui pengaruh simultan antara variable X ke Y, sedangkan uji t untuk mengetahui pengaruh secara parsial dari variable X ke Y. dari hasil penghitungan menggunakan SPSS, didapatkan hasil bahwa variable X yang terdiri dari identitas fisik, aktivitas dan pola hubungan, kualitas hasil, manajemen organisasi, identitas non fisik memiliki pengaruh secara simultan terhadap variabel Y yaitu kepuasan pelanggan. Sedangkan dari penghitungan menggunakan uji T ditemukan bahwa identitas non fisik merupakan variabel yang paling dominan, sehingga menurut pelanggan, identitas non fisik yang dimiliki oleh Mabar & Game Coffee sangat mempengaruhi kepuasan mereka.Kata kunci: kualitas pelayanan, kepuasan pelanggan, cafe ABSTRACTThe culinary business in the form of a cafe that is mushrooming at this time makes business owners think hard to make their café different from the others so that it can attract customers to come, one of which is Mabar & Game Coffee. Researchers want to see if there is an influence between service quality on customer satisfaction at Mabar & Game Coffee. This research uses descriptive quantitative research method with variable X consisting of, variable X1 is physical identity, variable X3 is organizational management, variable X2 is non-physical identity, variable X5 is activity and relationship patterns, variable X4 is quality of results, and variable Y is customer satisfaction. The data analysis technique used is multiple linear regression, calculating the hypothesis using the F test and t test where the F test is to determine the simultaneous effect between the X to Y variables, while the t test is to determine the partial effect of the X to Y variables. SPSS, it was found that variable X which consists of physical identity, non-physical identity, organizational management, quality of results, activities and relationship patterns have a simultaneous influence on variable Y, namely customer satisfaction. Meanwhile, from the calculation using the T test, it was found that non-physical identity is the most dominant variable, so that according to customers, Mabar & Game Coffee's non-physical identity greatly affects their satisfaction.Keywords: service quality, customer satisfaction, cafe
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Zaidan, Úrsula Ramos, Paulo Cesar Corrêa, Williams Pinto Marques Ferreira, and Paulo Roberto Cecon. "Ambiente e variedades influenciam a qualidade de cafés das matas de minas." Coffee Science 12, no. 2 (June 4, 2017): 240. http://dx.doi.org/10.25186/cs.v12i2.1256.
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O café é um produto agrícola que tem seu valor de mercado ajustado de acordo com a qualidade final da bebida, que pode ser influenciada por vários fatores, tais como: fatores ambientais e variedade. Diante disso, objetivou-se com este trabalho avaliar os efeitos da orientação da encosta da montanha, altitude e variedade da planta, sobre a qualidade potencial dos cafés produzidos na região das Matas de Minas (entre altitudes que variam de 600 a 1200 m). Frutos de café (Coffea arabica) das variedades “Catuaí Vermelho” e “Catuaí Amarelo”, provenientes de 14 municípios da região, foram colhidos manualmente no ponto de maturação fisiológica, os quais foram processados, beneficiados e armazenados. Em seguida foram feitas análises descritivas qualitativas por Juízes Certificadores, pelo teste de degustação segundo critérios da Brazil Specialty Coffee Association. Por meio da análise sensorial da bebida, foram atribuídas notas aos atributos de qualidade dos cafés objetivando classificá-los de acordo com a influência dos fatores do ambiente e da variedade. Para análise das notas foi adotada a “Estatística Descritiva” e o “Método de Tocher”. A partir dos resultados obtidos, pode-se observar que os fatores ambientais e a variedade não exercem influência sobre a qualidade da bebida de forma isolada, todavia, contribuem de forma conjunta para formar as características da bebida produzida na região. A maior pontuação média foi obtida pela combinação de fatores, variedade “Catuaí Amarelo” estrato de altitude abaixo de 700 m e encosta Noruega da montanha, mostrando grande potencial de expressão da qualidade sensorial da bebida.
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Sekarwangi, Padita Tri Condro, Sakti Adzie Prawira, and Erwin Permana. "Strategi Penggunaan Media Sosial Sebagai Media Promosi Coffee Shop." Jurnal Ilmu Komputer dan Bisnis 13, no. 2a (December 4, 2022): 15–27. http://dx.doi.org/10.47927/jikb.v13i2a.362.
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Media sosial menjadi media yang paling populer untuk memasarkan berbagai produk menggantikan media cetak. Media sosial bukan saja digunakan untuk memasarkan produk yang siap kirim namun juga untuk memasarkan produk dalam rangka memanggil konsumen berkumpul, salah satunya adalah di coffee shop. Penelitian tentang pemanfaatan media digital sudah banyak dilakukan namun masih sedikit yang meniliti tentang pemanfaatan medsos sebagai media promosi coffee shop. Penelitian ini dilakukan untuk menganalisis strategi penggunaan media sosial sebagai media promosi coffee shop, Diantara Cafe. Penelitian dilakukan dengan pendekatan kualitatif deskriptif. Data diperoleh dari indepth interview dan internal perusahaan. Selian itu dilakukan upaya penelusuran diberbagai situs resmi populer untuk mendukung dengan data-data sekunder. Hasil penelitian menunjukkan bahwa strategi pemasaran dengan menggunakan media sosial untuk bisnis coffee shop cukup efektif, sehingga dapat meningkatkan pengenalan produk dan penjualan produk pada bisnis Diantara Cafe. Strategi penggunaan media sosial yang digunakan Diantara Café ternyata dapat meningkatkan brand awareness produk yang mereka jual. Media sosial yang digunakan antara lain Instagram, Tiktok dan Whatsapp.
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Bulanov, Akdila, and Heru Permana Putra. "Female Coffee Lovers' Consumptive Lifstyle at Espresso Beach Cafe in Pariaman." HUMANISMA : Journal of Gender Studies 6, no. 1 (June 30, 2022): 102. http://dx.doi.org/10.30983/humanisme.v6i1.5524.
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<p class="abstrak">This research was entitled Female Coffee Lovers' Consumptive Lifestyle at Espresso Beach Café in Pariaman. This study was a kind of illustrative subjective exploration that highlighted field research and did not put aside the concentration of writing that intended to describe the impolite behavior of female coffee lovers at Espresso Beach Café in Pariaman. The investigation strategy used in this research was purposive investigation. The informants taken in this study were female coffee lovers at Espresso Beach Cafe in Pariaman.The techniques used for collecting data were interviews, observations, and documentation. The results of this research showed that the quality of female coffee lovers was observed from their lifestyle and their public activities that spent a lot of energy with their friends. The inspiration for female coffee lovers was to satisfy their desires, supported by financial assistance and close friends that made female coffee lovers feel more comfortable in their exercise. The spendthrift behavior of female coffee lovers was in choosing the place, the type of the drink, the friends, friends’ nicknames, time according to their assumptions, how to drink a drink, visit, and the environment while drinking and saving pocket money.</p><p class="abstrak">Kajian ini merupakan semacam eksplorasi subjektif ilustratif yang menyoroti tentang “Gaya Hidup Konsumtif Wanita di Espresso Beach Cafe Pariaman”, penelitian ini tidak mengesampingkan konsentrasi penulisan yang bermaksud menggambarkan cara tidak sopan perilaku para wanita pecinta kopi di Espresso Beach Café Pariaman. Strategi pengumpulan data yang digunakan dalam kajian ini menggunakan <em>purposive</em><em> samppling</em>. Lokasi yang diambil dalam penelitian ini adalah para wanita di Espresso Beach Café Pariaman yang mendapat kesempatan untuk mengkonsumsi kopi. Strategi pengumpulan informasi yang digunakan adalah wawancara, observasi dan dokumentasi. Hasil penelitian ini menunjukkan bahwa kualitas yang dimiliki wanita yang menyukai kopi terlihat dari gaya hidup dan aktivitas publik mereka, menghabiskan banyak energi dengan teman-teman mereka. Inspirasi bagi para ahli kopi wanita adalah untuk memuaskan hasrat mereka, didukung oleh bantuan keuangan dan pasangan yang membuat para pecinta kopi wanita lebih nyaman dalam latihan penggunaan mereka. Perilaku boros yang dilakukan para wanita penikmat kopi adalah dengan memilih tempat coffeshope, jenis minuman, memilih teman minum kopi, waktu untuk <em>nongkrong</em>, cara meminum, dan berusaha menghemat uang saku.</p>
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Hodijah, Cucu, Mariati Tirta Wiyata, and Zeffanya Raphael Wijaya. "Pengaruh Harga, Digital Marketing dan Lokasi Terhadap Keputusan Pembelian di Café Coffee Cirenggot." Cakrawala Repositori IMWI 6, no. 4 (July 13, 2023): 696–706. http://dx.doi.org/10.52851/cakrawala.v6i4.291.
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This study aims to determine the effect of price, digital marketing and location on purchasing decisions at Café Coffee Cirenggot. This study uses a type of quantitative research with accidental sampling technique of 80 respondents. The instrument test used is validity and reliability test, and multiple regression analysis in the form of hypothesis testing and F test and coefficient of determination (R2) analysis. Results: Based on the results of data analysis or hypothesis testing in this study, it shows that Digital Marketing has a significant effect on purchasing decisions, while Price and Location are rejected because they have no significant effect on Purchasing Decisions at Café Coffe Cirenggot.
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Umami, Risatul, As'at Rizal, and Sumartik Sumartik. "Pengaruh Kualitas Produk, Harga Dan Kualitas Pelayanan Terhadap Kepuasan Konsumen Kedai Warsu Coffe Cafe." Equilibrium: Jurnal Ekonomi-Manajemen-Akuntansi 15, no. 2 (October 31, 2019): 250. http://dx.doi.org/10.30742/equilibrium.v15i2.630.
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This research finds out the effect of product, price and service quality toward customer satisfaction both partially and simultaneously at Warsu Coffe Cafe. It is descriptive research with a quantitative method. The data were collected using questionnaires and documentation. The populations were the consumers who visited and bought a product in Warsu Coffe Cafe. The samples were 87 respondents that were chosen by using nonprobability sampling technique with incidental sampling type. The analysis technique used multiple linear regression. The result showed that both partially and simultaneously, the product, price, and service quality affect customer satisfaction. The most dominant influence is product quality on customer satisfaction, it shows that the Warsu Coffee Cafe has good product quality.
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Dua Mea, Maria Helena Carolinda, and Yulius Laga. "PENGARUH RELATIONSHIP MARKETING, SUASANA KAFE, DAN KEPUASAN PENGUNJUNG TERHADAP LOYALITAS PELANGGAN MOKKA COFFEE ENDE." Jurnal MEBIS (Manajemen dan Bisnis) 5, no. 2 (February 10, 2021): 131–39. http://dx.doi.org/10.33005/mebis.v5i2.83.
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This study aims to measure the Effect of Relationship Marketing, Café Atmosphere, and Visitor Satisfaction on Customer Loyalty in Mokka Coffee Ende with a total sample of 50 people determined based on the condition of customers who have visited or by the Accidental Sampling method. Data were analyzed using Smart PLS 3.0 to test the validity and reliability, the amount of outer loading and the value of VIF. Also, bootsraping data is performed to see the effect on the path coefficient analysis and the R-square value. The dependent variable in this study is customer loyalty, while the independent variable consists of relationship marketing, cafe atmosphere and visitor satisfaction. The results of data analysis showed that hypothesis testing conducted on customer loyalty did not have too large influence on relationship marketing variables, the atmosphere of the cafe, and visitor satisfaction. Its influence was only 41 percent while 59 percent was influenced by other variables not examined. The effect of each variable, including relationship marketing variables was by 54.3 percent on customer loyalty. The atmosphere of the cafe had an influence of 37.1 percent. While visitor satisfaction had a negative influence of 13.9 percent on customer loyalty at Mokka Coffee.
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Rahmani, Ahmad Ibrahim, and Andi Putri Alifia Salsabiela. "Proxemic : Interaksi Elemen Desain dan Pengguna Ruang Studi Kasus "Dialektika Café"." AGORA:Jurnal Penelitian dan Karya Ilmiah Arsitektur Usakti 21, no. 1 (July 28, 2023): 41–48. http://dx.doi.org/10.25105/agora.v21i1.15892.
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Penelitian ini membahas bagaimana proses interaksi antara desain dan pengguna ruang café dialektika dalam kerangka proxemic, Dialektika café dipilih karena memiliki kareakter unik dari sebuah café yang memadukan fitur book and cofeeshop dalam satu ruang interaksi yang sama. Penelitian ini menggunakan metode penelitian kualitatif dengan pendekatan studi perilaku. Penelitian studi perilaku dilakukan dengan observasi lapangan dengan menggunakan metoda place centered mapping, hasil pemetaan perilaku lalu dibahas dengan pisau analisis pola interaksi dan elemen kunci dalam proxemic. Hasil pembahasan ditemukan bahwa interaksi dalam ruang dialektika cafe banyak ditentukan oleh identitas, orientasi dan pergerakan pengunjung dalam berinteraksi, namun juga ditemukan elemen jarak yang mempengaruhi pola interaksi proxemic dalam ruang dialektika café.
This study discusses the process of interaction between design and users of the dialectical café space within the proxemic framework. Dialectics café was chosen because it has the unique character of a café that combines book and coffee shop features in the same interaction space. This study uses a qualitative research method with a behavioral study approach. Behavior research was carried out by field observation using the place-centered mapping method, the results of behavioral disturbances were then discussed using an analysis of interaction patterns and key elements in proxemic. The results of the discussion found that interactions in the dialectical space of cafes are mostly determined by the identity, orientation, and movement of visitors in interacting, but it is also found that the element of distance influences the pattern of proxemic interactions in the dialectical space of the café.
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Permatasari, Septia, Edy Prasetyo, and Siswanto Santoso. "Analisis Stimulus Pemasaran Produk Kopi terhadap Kepuasan dan Loyalitas Konsumen (Studi Kasus pada Kafe Semasa Semarang)." Jurnal Ekonomi Pertanian dan Agribisnis 5, no. 3 (July 1, 2021): 805–18. http://dx.doi.org/10.21776/ub.jepa.2021.005.03.18.
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The aims of the study are to (i) find out the impact of marketing stimulus on consumer satisfaction, (ii) find out the impact of marketing stimulus on consumer loyalty, (iii) find out the impact of marketing stimulus on consumer loyalty through customer satisfaction, and (iv) find out the level of consumer satisfaction at Semasa Cafe in Semarang. This research was conducted in March 2020. Semasa Cafe was chosen as a research location based on the consideration that Semasa Cafe has an outdoor café concept, the use of a small building in the corner of the shop, and does not have wifi facilities but still has a large number of customers. The number of samples was determined using 110 quota sampling with customers of Cafe Semasa as respondents, while the determination of samples was done using accidental sampling. Criteria for respondents are consumers who buy coffee products at Semasa Cafe with a minimum of three visits a month. Data collection is done by conducting interviews based on a questionnaire that has been prepared. Data were analyzed using path analysis, IPA (importance performance analysis) and (CSI) customer satisfaction index. This research find out that price variable, service quality variable, and also promotion variable have an influence on customer satisfaction. Quality of service variable, promotion variable, and customer satisfaction variable have impact customer loyalty. Service quality variable and promotion variabel has an influence on consumer loyalty through customer satisfaction of Semasa Cafe coffee products . Semasa Cafe consumer satisfaction level is 85.2% which means consumers are in the criteria of very satisfied.
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Prasetiani, Setri Dwi, and Naim Rochmawati. "Penerapan Data Mining Untuk Clustering Menu Favorit Menggunakan Algoritma K-Means (Studi Kasus Kedai Expo)." Journal of Informatics and Computer Science (JINACS) 3, no. 03 (January 5, 2022): 278–86. http://dx.doi.org/10.26740/jinacs.v3n03.p278-286.
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Abstrak— Perkembangan bisnis tentang café di Indonesia sekarang, sedang berkembang dengan pesat. Hal ini dikarenakan lifestyle generasi millennial sekarang adalah bermain di café untuk sekedar menghabiskan waktu luang, rapat maupun kegiatan lainnya, sehingga banyak café baru yang buka. Setiap café pasti akan menyediakan menu makanan, minuman dan camilan yang kekinian dan harga terjangkau. Makanan, minuman dan camilan atau daftar menu ini bisa di cluster untuk mengetahui mana daftar menu apa saja yang menjadi menu favorit di cafe tersebut. Salah satu algoritma clustering adalah k-means. Beberapa penelitian serupa dilakukan menggunakan k-means dengan menghitung jarak menggunakan rumus euclidean distance.
Penelitian ini akan meng-cluster makanan, minuman dan camilan dengan menggunakan k-means dengan menghitung jarak menggunakan manhattan distance dengan studi kasus di kedai expo. Dari hasil perhitungan clustering tersebut menghasilkan menu favorit Cluster 1, untuk nilai tertinggi pada makanan Bule Fried Rice, minuman Greentea Frappe, dan camilan Greentea Madness. Cluster 2, untuk nilai tertinggi pada makanan OOT Bolognese, minuman Ice Milo Coffee, dan camilan Pisang Ceper Cokju. Cluster 3, untuk nilai tertinggi pada makanan Indomie Blackpaper Beef, minuman Choco Nutella Shake, dan camilan Chocoreo Banana Nugget. Hasil perhitungan nilai akurasi yang didapatkan dari masing – masing kategori adalah 92% untuk kategori makanan; 84,2% untuk kategori minuman dan 85 % untuk kategori camilan.
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Kartika, Laurensia, Astrid Kusumowidagdo, and Dyah Kusuma Wardhani. "DESAIN INTERIOR DENGAN TEMA PANTAI PADA THE THREE MUSKETEERS CAFE PATISSERIE." KREASI 2, no. 2 (February 13, 2018): 5–36. http://dx.doi.org/10.37715/kreasi.v2i2.519.
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Sebagai salah satu provinsi yang ada di Indonesia, Jawa Timur memiliki industri yang besar. Salah satunya adalah kota Surabaya yang mempunyai banyak kegiatan industri, dari yang sedikit diminati sampai yang sangat diminati banyak orang. Salah satu industri yang diminati banyak orang adalah industri makanan dan minuman. Seiring dengan meningkatnya pertumbuhan ekonomi di kota Surabaya, maka sifat konsumtif masyarakat Surabaya juga meningkat. Oleh karena itu, banyak cafe-cafe baru di Surabaya untuk memenuhi sifat konsumtif masyarakat Surabaya, salah satunya adalah The Three Musketeers Cafe Patisserie. The Three Musketeers Cafe Patisserie merupakan sebuah cafe yang menyuguhkan aneka patisserie dan dessert, western food, dan minuman (coffee dan non-coffee). The Three Musketeers Cafe Patisserie memiliki target market kelas menengah keatas, komunitas anak muda, ibu-ibu arisan dan keluarga. The Three Musketeers Cafe Patisserie memiliki keunggulan yaitu menggunakan konsep desain interior dengan nuansa yang berbeda-beda. Beberapa nuansa yang akan dipakai adalah homey, natural, dan fun. Selain itu The Three Musketeers Café Patisserie ini memiliki spesialisasi pada patisserie yaitu ’fresh from oven’, memiliki sistem open bar dan open cold kitchen dengan adanya conveyor (display bergerak) untuk mendisplay aneka patisserie, serta memiliki layanan parkir gratis. The Three Musketeers Cafe Patisserie ini didirikan pada bangunan bekas rumah tinggal yang mana memiliki 1,5 lantai. Perancangan desain interior yang digunakan cafe patisserie ini didasarkan pada berbagai problem yang ada di site maupun yang dialami oleh usaha. Desain interior cafe memakai konsep “Colourful Beach” yaitu desain dengan tema pantai dengan perpaduan suasana homey, natural, dan fun. Gaya pantai memiliki karakter yaitu terdapat jendela dan pintu kaca yang besar serta adanya skylight, warna yang dipakai pastel dan netral, furniture dengan serat natural seperti kayu dan rotan, dan memiliki elemen dekoratif yang berhubungan dengan pantai. Sedangkan suasana homey didapat dari pencahayaan yang optimal dan menggunakan warna-warna netral dan pastel. Suasana natural didapat dari material yang sebagian besar dipakai adalah kayu dan rotan. Suasana fun didapat dari penggunaan berbagai macam elemen dekoratif pantai, memakai permainan plafon, serta adanya bagian ruang yang memiliki lantai dengan motif air dan pasir.
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Pasaribu, Lika, and Liharman Saragih. "ANALISIS KELAYAKAN BISNIS CAFE PADA KHALIZTA COFFEE & RESTO KOTA PEMATANGSIANTAR." Manajemen : Jurnal Ekonomi 2, no. 2 (November 28, 2020): 148–58. http://dx.doi.org/10.36985/manajemen.v2i2.363.
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Studi kelayakan bisnis merupakan penelitian yang bertujuan untuk memutuskan apakah sebuah ide bisnis layak atau tidak. Cafe Khalizta Coffee & Resto Kota Pematangsiantar merupakan salah satu café yang baru berjalan selama 11 bulan, sehingga akan diuji apakah usaha tersebut telah layak berdasarkan aspek keuangan. Berdasarkan hasil analisis didapat bahwa aspek keuangan dikatakan layak, dengan nilai Payback Period (PP) 1 tahun 6 bulan 23 hari. Nilai Net Present Value (NPV) 1.186.386.674, nilai Profitability Index (PI) 2,68, nilai Internal Rate of Return (IRR) sebesar 101%, nilai Average Rate of Return (ARR) 108 % aspek keuangan dinyatakan layak dan dapat dilanjutkan
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Bimamurti, Hieronimus, and Sukawi Sukawi. "ENERAPAN MATERIAL FINISHING INTERIOR KAFÉ DI TEMBALANG, SEMARANG." MODUL 16, no. 2 (February 13, 2017): 94. http://dx.doi.org/10.14710/mdl.16.2.2016.94-100.
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Perkembangan kafe sangat dipengaruhi oleh tempat dan pengguna. Kawasan Tembalang di Semarang memiliki daya tarik bagi pengusaha kafe karena terdapat beberapa universitas dimana mahasiswa menjadipasar utamanya. Dengan kondisi ini beberapa pemilik kafe berusaha untuk menampilkan desain yang berbedadari interior ruang makan dengan mengembangkan pemakaian material yang ada sebagai dinding, lantai danlangit-langit, serta furniture. Penelitian dilakukan untuk melihat material finishing paling dominan yang pada 7 interior ruang makan kafe di Tembalang. Ke-tujuh kafe tersebut antara lain: Icos Café, Parlour Café, Le BlancCoffee Shop, Coffee Groove, Golden Brown Café, D’Bims Café dan Trem Coffee.
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Ayang, Tasya, and Maria Sugiat. "Analisis Pengaruh Customer Relationship Management Terhadap Loyalitas Pelanggan Trzy Coffee Bogor." INOBIS: Jurnal Inovasi Bisnis dan Manajemen Indonesia 6, no. 1 (November 15, 2022): 46–57. http://dx.doi.org/10.31842/jurnalinobis.v6i1.256.
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Perkembangan pada industri penyedia makanan dan minuman seperi restoran, café, dan coffee shop membuat konsumsi kopi Nasional di Indonesia meningkat dari tahun ketahunnya. Budaya minum kopi saat ini tidak hanya untuk sekedar menghilangkan rasa kantuk saja, namun telah berubah menjadi gaya hidup kaum milenial untuk menghabiskan waktu luang, mengerjakan tugas dan lain-lain. Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh peran moderasi yaitu customer trust dengan komponen customer relationship management (CRM) dan hubungannya dengan customer loyalty pada coffe shop Trzy Coffee. Sampel yang diuji pada penelitian ini sebanyak 465 sampel pelanggan Trzy Coffee yang berdomisili di Kota Bogor. Penelitian ini menggunakan metode penelitian kuantitatif dengan pendekatan kausal. Penelitian ini diolah menggunakan SmartPLS versi 3.2.9. Hasil dari penelitian ini menunjukkan bahwa semua komponen CRM (customer knowledge, customer orientation, customer advocacy, dan customer engagement) memiliki dampak positif dan signifikan terhadap customer loyalty kecuali pada peran moderasi customer trust tidak berpengaruh positif dan signifikan terhadap customer loyalty. Customer trust hanya memoderasi hubungan antara customer knowledge terhadap customer loyalty, dan customer engagement terhadap customer loyalty, sedangkan komponen CRM lainnya tidak dimoderasi oleh customer trust.
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Bani, Michelle Putra, and Tri Noviyanto P.Utomo. "PERANCANGAN INTERIOR RESTORAN CUB AND CRUMBS CAFE DI SURABAYA." KREASI 3, no. 2 (March 24, 2019): 54–68. http://dx.doi.org/10.37715/kreasi.v3i2.780.
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Inc Studio didirikan dengan tujuan untuk memenuhi kebutuhan dan keinginan klien atas desain interior yang dapat menunjang perkembangan bisnis klien. Layanan usaha yang diberikan oleh Inc Studio adalah berupa konsultan perancangan desain interior untuk memenuhi kebutuhan dan keinginan klien. Adanya layanan grafis merupakan nilai tambah perusahaan. Café Cub and Crumbs pada awalnya merupakan salah satu cafe di Surabaya yang menyajikan kopi dan makanan ringan. Café ini sudah memiliki 2 cabang di surabaya. Pemilik dari café Cub and Crumbs menginginkan untuk mengembangakan bisnisnya dengan menambahkan penyajian makanan maincourse pada menu. Tujuan perancangan Cub and Crumbs café adalah terciptanya desain yang dapat menggambarkan image restaurant sesuai dengan menu yang ditawarkan dan terciptanya desain yang dapat meningkatkan efesiensi pelayanan restoran. Konsep desain yang diinginkan oleh pemilik restoran adalah sebuah coffe shop dengan style art-deco dan scandinavian. Dengan demikian suasana yang dihadirkan pun juga dirubah sesuai dengan tema hidangan yang ditawarkan. Perancangan ini akan menyakup seluruh area restoran yang memiliki luasan 645 m2. Aplikasi finishing dalam interior Cub and Crumbs banyak memilih pemakaian warna natural. Pemilihan warna yang digunakan pada finishing dinding ini sesuai dengan color scheme yang mengacu pada style Scandinavian art-deco.
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Wulandari, Dian Pertiwi, and Maya Ariyanti. "PENGARUH STORE ATMOSPHERE TERHADAP MINAT BELI KONSUMEN PADA SEJIWA COFFEE." Jurnal Mitra Manajemen 3, no. 1 (January 31, 2019): 57–71. http://dx.doi.org/10.52160/ejmm.v3i1.179.
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Bisnis kuliner adalah salah satu peluang bisnis yang sedang menjadi trend dan diyakini memiliki prospek bagus ke depan. Dalam rangka memenuhi tuntutan masyarakat akan restaurant, café maupun coffee shop para pelaku usaha dituntut untuk membuat konsep tempat yang nyaman dan dapat membuat pengunjung betah berlama – lama. Hal ini didukung juga oleh banyaknya pengguna media sosial Instagram di kalangan millenials. Pengguna media sosial yang semakin banyak pun berpotensi untuk memperkenalkan suatu brand dengan sangat cepat dan hal ini berpengaruh terhadap minat beli konsumen. Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh store atmosphere terhadap minat beli konsumen pada Sejiwa Coffe. Metode penelitian yang digunakan adalah metode kuantitatif dengan teknik non-probability accidental sampling. Menggunakan 400 responden. Teknik analisis yang digunakan adalah Analisis jalur dengan menggunakan aplikasi SPSS 23.0. Berdasarkan hasil penelitian didapatkan beberapa kesimpulan yang memberikan jawaban terhadap rumusan masalah yaitu tanggapan responden mengenai store atmosphere dan minat beli konsumen pada Sejiwa Coffe terkategori baik. Store atmosphere pada Sejiwa Coffee secara simultan memiliki pengaruh positif dan signifikan terhadap minat beli konsumen sebesar 68,4% dan store atmosphere pada Sejiwa Coffee secara parsial memiliki pengaruh positif dan signifikan terhadap minat beli konsumen.
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Haristianti, Vika. "Analisis Faktor Kebetahan Pengunjung Coffee Shop Melalui Penilaian Kinerja Elemen Interior. Studi Kasus: Kafe dan Coffee Shop di Kawasan L.R.E Martadinata, Bandung." Jurnal Arsitektur ZONASI 4, no. 2 (June 15, 2021): 196–209. http://dx.doi.org/10.17509/jaz.v4i2.31609.
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Penelitian ini bertujuan untuk menilai kinerja dari elemen desain interior yang diterapkan pada kafe dan coffee shop studi kasus. Kinerja yang dimaksud berkaitan dengan faktor desain apa saja yang berpengaruh pada kemungkinan motivasi kunjungan frekuen yang dapat mengakibatkan perkembangan café society terus meningkat. Penelitian ini bersifat penelitian pragmatis atau gabungan yang disebut mixed methods. Jenis penelitian ini dipilih karena memungkinkan untuk dilakukan pengumpulan serta analisis data secara kualitatif dan kuantitatif dalam sebuah studi secara sekaligus. Metode pengumpulan data yang dilakukan pada penelitian ini dibagi menjadi dua yaitu penelitian kepustakaan (secondary sources / pengumpulan data sekunder) dan penelitian lapangan (primary sources/ pengumpulan data primer). Adapun data tersebut diambil dari studi kasus berupa kafe dan coffee shop di kawasan L.R.E Martadinata Bandung, yaitu Dakken Restaurant dan Jardin Café. Hasil penelitian menunjukkan bahwa elemen interior berpengaruh pada faktor kebetahan pengunjung kafe. Kata Kunci: kebetahan, coffee shop, café society, transformasi ruang kota.
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Supratman, Syavira Suci, Silvya L. Mandey, and Ferdy Roring. "ANALISIS PENGARUH HARGA DAN KEPUASAN KONSUMEN TERHADAP LOYALITAS KONSUMEN DI CAFE M COFFEE MANADO." Jurnal EMBA : Jurnal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi 10, no. 3 (July 27, 2022): 307. http://dx.doi.org/10.35794/emba.v10i3.41654.
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Penelitian ini bertujuan untuk mengetahui strategi pemasaran yang tepat pada Cafe M Coffee Manado.Mendeskripsikan pengaruh harga dan kepuasan konsumen berpengaruh terhadap loyalitas konsumen pada Cafe M CoffeeManado. Penelitian ini menggunakan pendekatan kuantitatif dengan jenis penelitian deskriptif kuantitatif. Populasi dalampenelitian ini adalah konsumen pada Cafe M Coffee Manado. Teknik dalam pengambilan sampel non-probability sampling.Untuk menemtukan besarnya sampel dihitung dengan rumus teori Roscoe (1982). Penelitian ini menggunakan sampel sebesar97 responden yang merupakan konsumen Cafe M Coffee Manado. Instrumen dalam penelitian ini adalah kuisioner. Metodeanalisis data dalam penelitian ini menggunakan analisis regresi linear berganda dengan bantuan program SPSS versi 25.Darihasil penelitan, menunjukkan bahwa Harga secara parsial berpengaruh positif dan signifikan terhadap Loyalitas Konsumendi Cafe M Coffee Manado. Kepuasan Konsumen secara simultan berpengaruh positif dan signifikan terhadap LoyalitasKonsumen di Cafe M Coffee Manado. Harga dan Kepuasan Konsumen secara simultan berpengaruh positif dan signifikanterhadap Loyalitas Konsumen di Cafe M Coffee Manado.
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Elfian, Elfian, and Sinta Paramita. "Komunikasi Kreatif dalam Proses Pembuatan Iklan Online (Studi Kasus Café Sudut Pandang Kopi)." Prologia 6, no. 2 (November 2, 2022): 394–401. http://dx.doi.org/10.24912/pr.v6i2.15592.
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This research is about Creative Communication in the step of making online advertisements at MSME (Micro, Small and Medium Enterprises) Sudut Pandang Coffee cafe. The purpose of this research is to find out creative communication in the process of making online advertisements at the Sudut Pandang Coffee cafe. Researchers used qualitative research with case study methods. The subjects are MSME who own and carry out advertisements on their social media, while the object is the processes in making online advertisements. Researchers collected data by conducting interviews with Micro, Small and Medium Enterprises, namely Sudut Pandang Coffee cafe. The result of this research is that making online advertisements involves a creative process starting from taking photos of products to uploading them to social media. The conclusion is that the creative communication carried out by MSME in making online advertisements is to produce attractive product photos, captions that provoke consumer buying interest, do endorsements, and make many interesting promos. The results are creative communication in the process of making online advertisements in the form of product photos, interesting captions, hiring endorsers, and making attractive promos. The conclusion in this study, that there is creative communication carried out by business actors, in carrying out their promotions there must be creative things that are done to attract consumer buying interest. Penelitian ini mengenai komunikasi kreatif dalam langkah pembuatan iklan online pada UMKM (Usaha Mikro Kecil Menengah) cafe Sudut Pandang Kopi. Penelitian ini bertujuan untuk mengetahui komunikasi kreatif di proses pembuatan iklan online pada café Sudut Pandang Kopi. Penelitian ini menggunakan pendekatan kualitatif dengan metode studi kasus. Subjek dalam penelitian ini adalah UMKM yang memiliki dan berkomunikasi dengan iklan pada media sosial mereka, sedangkan objek penelitian ini adalah proses dalam pembuatan iklan online. Pengumpulan data penelitian ini dilakukannya wawancara dengan pemilik usaha mikro kecil menengah, yaitu café Sudut Pandang Kopi. Hasil penelitian ini adalah dalam membuat iklan online tersebut melibatkan proses kreatif mulai dari memfoto produk sampai mengunggahnya ke media sosial. Kesimpulan penelitian ini, komunikasi kreatif yang dilakukan para UMKM dalam pembuatan iklan online adalah dengan menghasilkan foto produk yang menarik, caption yang memancing minat beli konsumen, melakukan endorse, dan membuat banyak promo-promo menarik. Hasil dari penelitian ini adalah adanya komunikasi kreatif dalam proses pembuatan iklan online berupa foto produk, caption yang menarik, menyewa endorser, dan membuat promo-promo yang menarik. Kesimpulan dalam penelitian ini adalah ditemukan adanya komunikasi kreatif yang dikerjakan oleh para pelaku usaha, pada saat melakukan promosinya pasti ada hal kreatif yang dilakukan untuk menarik minat beli konsumen.
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Imamah, Muinah Fadhilah, and Nonik Kusuma Ningrum. "MENINGKATKAN KEPUTUSAN PEMBELIAN MELALUI IKLAN MEDIA SOSIAL, WORD OF MOUTH DAN CITRA MERK (Studi Kasus Pada Café Sembari Coffee, Sleman)." MANDAR: Management Development and Applied Research Journal 5, no. 1 (December 29, 2022): 159–61. http://dx.doi.org/10.31605/mandar.v5i1.1939.
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Penelitian ini bertujuan untuk mengetahui pengaruh Iklan media sosial, WOM (Word Of Mouth) dan Citra Merek secara parsial dan simultan terhadap keputusan pembelian pada Café Sembari Coffee Sleman. Jenis penelitian ini menggunakan metode penelitian kuantitatif. Teknik pengumpulan data menggunakan kuesioner. Teknik analisis data menggunakan analisis deskriptif dan uji hipotesis menggunakan analisis regresi berganda yang sebelumnya dilakukan uji asumsi klasik, yaitu uji normalitas, multikolinieritas, dan heteroskedastisitas. Hasil penelitian menunjukkan bahwa iklan media sosial, WOM (Word Of Mouth) dan citra merek berepengaruh positif dan signifikan baik secara parsial dan simultan terhadap keputusan pembelian pada Café Sembari Coffee Sleman.
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Rakhmayudhi, Rakhmayudhi, Santi Purwanti, Yuda Candra Subagja, and Dika Setiawan. "Implementasi E-Commece dan Membangun Branding dalam Peningkatan Penjualan Kopi pada Usaha Mikro, Kecil dan Menengah Desa Mayang." Batara Wisnu : Indonesian Journal of Community Services 2, no. 3 (December 12, 2022): 545–50. http://dx.doi.org/10.53363/bw.v2i3.130.
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Coffee is a drink that has many fans, so almost every stall, shop, café, even restaurant always provides drinks with a distinctive taste and aroma that can increase enthusiasm in carrying out daily routines. Mayang Village has several MSMEs, one of which is MSMEs engaged in the processing of Mayang coffee drinks. In the business process, it is desirable for an increase in promotion and wider sales. Seeing the potential that exists, to increase sales of Mayang coffee drinks, it is necessary to make branding both from the logo and packaging of Mayang coffee bottles. In addition, to increase sales, it is necessary to implement e-commerce using the shopee platform so that promotions can be wider and provide easy transactions and interactions for sellers and buyers
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Almega, Siti Ghalika Permata Suri, Yaktiworo Indriani, and Adia Nugraha. "STUDI RAGAM PENGOLAHAN PASCA PANEN BIJI KOPI TERHADAP KEUNTUNGAN, KEPUASAN DAN LOYALITAS KONSUMEN KOPI GHALKOFF." Jurnal Ilmu-Ilmu Agribisnis 10, no. 2 (June 10, 2022): 262. http://dx.doi.org/10.23960/jiia.v10i2.5920.
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Lampung Province has a great potential yield of coffee plantations. This potential causes the rise of coffee-based businesses. PT. Ghaly Roelies Indonesia is one of the coffee-based agro-industry in Lampung Province. This research aims to analyze the benefits of Ghalkoff Coffee’s products as well as consumers' satisfaction and loyalty on Ghalkoff Coffee beverages based on the variety of processing. This research was conducted in two places, namely PT. Ghaly Roelies Indonesia’s agro-industry and Ghalkoff Cafe. The research was conducted by using survey method, involving 58 respondents, in which data were collected by conducting interviews based on the consumers’ purchase histories. The data were analyzed by Cost of Sales, Customer Satisfaction Index (CSI), and Loyalty Pyramid analysis. The analysis showed that the variety of processing affected the profits, which was shown by profits of 50.67 to 66.51%. The highest profit was obtained by the coffee processing of F12 variant which was about IDR 365,794.28/kg. The lowest profit was obtained by the coffee processing of F2 variant which was about IDR 91,205.58/kg. The level of customer satisfaction on consuming Ghalkoff Coffee beverages was on the criteria of being very satisfied with the CSI value of 85.66%. Ghalkoff Coffee beverage consumer loyalty was at Liking the Brand level with value of 87.93% based on loyalty pyramid analysis test. Key words : Consumers, loyalty, processing, profits, satisfied.
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Almeida Neto, I. P., R. A. Silva, S. S. Silva, J. S. Sousa, and A. B. A. Andrade. "Influência de essências na alimentação artificial energética na atratividade de Abelhas Apis mellifera." Revista Verde de Agroecologia e Desenvolvimento Sustentável 10, no. 3 (September 24, 2015): 47. http://dx.doi.org/10.18378/rvads.v10i3.3677.
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<p>O objetivo desse trabalho foi avaliar a atratividade de diferentes aromas adicionados a alimentação artificial energética de abelhas <em>Apis mellifera</em>. O delineamento experimental usado foi DIC no qual constou de 11 tratamentos e quatro repetições, sendo os tratamentos os aromas tutti-frutte, erva-doce, maracujá, café, baunilha, morango, amarula, menta, cereja, coco e testemunha (sem aroma) e as repetições foram considerados os dias de coleta de dados. Foram feitas observações do fluxo de abelhas a cada cinco minutos fazendo o registro fotográfico para contagem das mesmas. O período de observação ao longo do dia foi de 20 minutos sendo realizado no horário da manhã. Observamos que no decorrer do trabalho o fluxo das abelhas foi aumentando gradativamente em todas as essências a cada repetição sendo que essência que mais atraiu as abelhas foi a amarula (em media 147 abelhas), não deferindo da essência da baunilha, porém a baunilha não diferiu das demais essências.</p><p align="center"><strong><em>Influence of essences in energy artificial food the bees attractiveness Apis mellifera</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The aim of this study was to evaluate the attractiveness of Apis mellifera by energy added artificial feeding of different aromas. The experimental design used was DIC in which consisted of 11 treatments and four replications, and the treatments the tutti-frutte aromas, fennel, passion fruit, coffee, vanilla, strawberry, amarula, mint, cherry, coconut and control (without aroma) and repetitions were considered the days of data collection. Observations of bees stream samples were collected every five minutes making the photographic record to count them. The observation period throughout the day was 20 minutes being held in the morning hours. We note that during the work flow of bees has been increasing gradually in all essences with each repetition being that essence that attracted the bees was amarula (on average 147 bees), not deferring the essence of vanilla, but vanilla did not differ the other essences.</p>
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Makarueh, Jeni, Sri Rohaetin, and Dehen Erang. "Pengaruh Kualitas Pelayanan, Harga dan Suasana Café Terhadap Kepuasan Konsumen Pada Café About Something Palangka Raya." Edunomics Journal 3, no. 1 (January 22, 2022): 17–21. http://dx.doi.org/10.37304/ej.v3i1.3998.
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This study aims to determine: 1) Does service quality affect consumer satisfaction, 2) Does price affect consumer satisfaction, 3) Does cafe atmosphere affect consumer satisfaction of all consumers at Cafe About Something Palangka Raya. The method used is descriptive and the determination of the sample does not use the solvin formula because the population is infinity. Sources of data in this study were 96 respondents, while the list of questions was made based on 4 variables, namely: Service Quality, Price, Cafe Atmosphere, Consumer Satisfaction. Interview data collection techniques, observation, and documentation. The data analysis technique used is the percentage of the frequency distribution. The results showed that consumer satisfaction About something coffee on the Service Quality variable was very satisfied, namely 38%, satisfied 46%, quite satisfied 13%, 2% less satisfied, 0.1% dissatisfied, the price variable was very satisfied, namely 27%, satisfied 43% , quite satisfied 25%, less satisfied 5%, atmosphere variable very satisfied that is 31%, satisfied 51%, quite satisfied 15%, dissatisfied 3% . And variable customer satisfaction very satisfied that is 33%, satisfied 49%, quite satisfied 16%. The highest level of consumer satisfaction is in the atmosphere dimension 51% in the "Satisfied" column in the statement The layout or layout in About Something is appropriate and neat and the lowest level of customer satisfaction is in the service quality dimension 3% in the dissatisfied column on the statement that the building facilities in About Something Coffee are complete (toilet, fan, table/chair).
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Satria, Vijai, and Khairul Bahrun. "PENGARUH KOMUNIKASI PEMASARAN DAN KUALITAS PRODUK TERHADAP KEPUTUSAN PEMBELIAN DI MIDWAY COFFE KOTA BENGKULU." Jurnal Entrepreneur dan Manajemen Sains (JEMS) 4, no. 2 (July 29, 2023): 546–55. http://dx.doi.org/10.36085/jems.v4i2.5518.
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The purpose of the study was to determine the effect of marketing communication on product quality on purchasing decisions at Midway Cafe Bengkulu City. This type of research is quantitative research, the method of data collection is done by using observation, documentation and questionnaires. The sample in this study were 65 consumers at Midway Café Bengkulu City. Analysis of the data used is multiple linear regression test, test of determination and hypothesis testing. Marketing communication has a significant effect on purchasing decisions at Midway Caffe Bengkulu City. Product quality has a significant effect on purchasing decisions at Midway Caffe Bengkulu City. Marketing communication (X1) and product quality (X2) together have a significant effect on purchasing decisions (Y) products at Midway Caffe Bengkulu City.
Keywords: Marketing Communication, Product Quality, Purchase Decision
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Wijaya, Andy, Hengki Mangiring Parulian Simarmata, Erbin Chandra, Muhammad Imam Fahri, and Sisca Sisca. "PENGARUH FASILITAS TERHADAP MINAT BELI KONSUMEN DENGAN WORD OF MOUTH SEBAGAI PEMEDIASI PADA PUBLIK KOPI PEMATANGSIANTAR." SULTANIST: Jurnal Manajemen dan Keuangan 9, no. 2 (December 23, 2021): 175–84. http://dx.doi.org/10.37403/sultanist.v9i2.356.
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Dewasa ini, bisnis kuliner sudah sangat menjamur di mana-mana. Di Kota Pematangsiantar sendiri terdapat ratusan tempat kuliner dengan berbagai variasi jenis makanan yang dapat dipilih oleh konsumen, seperti rumah makan, cafe, dan coffe shop. Bisnis coffe shop dinilai tidak hanya menawarkan makanan dan minuman saja, tetapi juga menawarkan fasilitas yang dapat memberikan kenyamanan bagi pengunjungnya dengan harapan pengunjung akan merekomendasikan tempat ini kepada teman ataupun kerabat mereka sehingga akan meningkatkan pengunjung coffe shop. Penelitian ini bertujuan untuk menganalisis pengaruh fasilitas terhadap minat beli konsumen dengan word of mouth sebagai pemediasi pada Publik Kopi Pematangsiantar. Pengumpulan data dilakukan dengan kuesioner, wawancara, dan dokumentasi. Uji instrumen penelitian yang digunakan adalah uji validitas dan uji reliabilitas. Teknik anallisis data terdiri dari uji normalitas, analisis deskriptif kualitatif, dan analisis deskriptif kuantitatif. Hasil penelitian dapat disimpulkan bahwa terdapat pengaruh positif dan signifikan antara fasilitas terhadap minat beli konsumen dengan word of mouth sebagai pemediasi pada Publik Kopi Pematangsiantar. Saran dari hasil penelitian ini adalah pihak coffe shop sebaiknya menerapkan diskon dan promo dengan konsep yang berbeda setiap minggunya, menggunakan mesin grinder yang dapat mengurangi biaya dalam pembelian bahan kopi dan menghasilkan kualitas kopi yang jauh lebih baik, serta memanfaatkan media sosial sebagai wadah promosi yang lebih efektif dalam menjangkau pengunjung yang lebih luas. Today, the culinary business has mushroomed everywhere. In Pematangsiantar City itself, there are hundreds of culinary places with various types of food that consumers can choose from, such as restaurants, cafes, and coffee shops. The coffee shop business is considered not only to offer food and drinks, but also to offer facilities that can provide comfort for visitors in the hope that visitors will recommend this place to their friends or relatives so that it will increase coffee shop visitors. This study aims to analyze the influence of facilities on consumer buying intention with word of mouth as a mediator in Publik Kopi Pematangsiantar. Data is collected by using questionnaires, interviews, and documentation. The research instrument test used is validity test and reliability test. Data analysis techniques consist of normality test, qualitative descriptive analysis, and quantitative descriptive analysis. The results of the study can be concluded that there is positive and significant influence between facilities on consumer buying interest with word of mouth as a mediator in Publik Kopi Pematangsiantar. Suggestions from the results of this study are the coffee shop should use a grinder machine that can reduce costs in purchasing coffee ingredients and produce much better quality coffee, apply discounts and promos with a different concept every week, and use social media as a better promotional platform. effective in reaching a wider audience.
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Sulistiawan, Agung Prabowo, Arif Abdur Rahman, Gildan Kantona Hamdani, Gieztha Saniy Faisal, and Arie Ilham Agustian. "PENERAPAN GREEN MATERIAL DALAM MEWUJUDKAN KONSEP GREEN BUILDING PADA BANGUNAN KAFE." Jurnal Arsitektur ARCADE 2, no. 3 (November 30, 2018): 155. http://dx.doi.org/10.31848/arcade.v2i3.44.
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The development of buildings is one of the largest contributors to global warming. This regard has seen in the use of building materials derived from non-renewable natural resources and the use of Ozone Depleting Substances (ODS). Therefore, it needs the regulation regarding the use of materials in buildings that lead to environmental sustainability and tailored to the stages of building material procurement. This regulation can lead to the criteria of a green building. Hence, this study focuses more on Green Material Standards on a building according to Green Building Council Indonesia (GBCI) and the application of Green Material aspects in the case study of Aruna Dine and Coffee. The purposes of this study are to determine (1) Types of building materials used in Aruna Dine and Coffee Cafe in terms of environmentally friendly materials. (2) The types of building materials used in Aruna Dine and Coffee are in accordance with environmentally friendly materials standards. (3). Advantages and disadvantages of building materials used in the cafe Aruna Dine and Coffee. (4). What are the impacts of using building materials that used in Aruna Dine and Coffee Cafe. The methodology used in this study is qualitative descriptive methods by comparing the Green Material criteria derived from the Government's policy role as well as the role of Green Building Council Indonesia (GBCI), which based on the procurement cycle of building materials. Firstly, the stage of research is selecting the object of study. Secondly, the method of data collection is in the form of observation, discussion, interview, and documentation. Thirdly, conduct data analysis using qualitative descriptive method. In this research focused on several aspects related to the aspect / category of Source & Material Cycle (MRC), in Greenship 2013 version 1.2. The result of analysis can conclude that Aruna Dine and Coffe get 5 points from 7 points of Material & Cycle Criterion (MRC), so that this building categorized in Green Building in term of green material. The results show that the concept of Green Building needed to reduce the environmental impact that can affect global warming. This study expected to be a scientific reference in designing green buildings with attention to concepts that can make the bad impact to environment. Keywords: Green Building, Green Material, Aruna Dine and Coffee Cafe. AbstrakPerkembangan bangunan merupakan salah satu sektor penyumbang terbesar terjadinya pemanasan global. Hal ini terlihat pada penggunaan material bangunan yang berasal dari sumber daya alam yang tak terbaharukan serta penggunaan Bahan Perusak Ozon (BPO). Untuk itu, diperlukan aturan yang jelas mengenai penggunaan material pada bangunan yang mengarahkan pada keberlanjutan lingkungan dan disesuaikan dengan tahapan pengadaan bangunan. Aturan ini kemudian dapat mengarah pada kriteria bangunan hijau/Green Building. Oleh karena itu, penelitian ini lebih memfokuskan pada standar Green Material pada sebuah bangunan menurut Green Building Council Indonesia (GBCI) dan penerapan aspek Green Material pada bangunan studi kasus Aruna Dine and Coffee.Tujuan penelitian ini adalah untuk mengetahui (1). Jenis-jenis material bangunan yang digunakan pada Kafe Aruna Dine and Coffee ditinjau dari segi material ramah lingkungan. (2). Jenis material-material bangunan yang digunakan pada kafe Aruna Dine and Coffee yang sudah sesuai standar material ramah lingkungan. (3). Kelebihan dan kekurangan material-material bangunan yang digunakan pada kafe Aruna Dine and Coffee. (4). Apa saja dampak penggunaan material-material bangunan yang digunakan pada kafe Aruna Dine and Coffee. Metodologi yang digunakan dalam kajian ini adalah deskriptiif kualitatif dengan cara membandingkan kriteria Green Material yang berasal dari peran kebijakan Pemerintah serta peran Green Building Council Indonesia (GBCI) yang didasarkan pada siklus pengadaan material bangunan. Pertama, tahapan penelitiannya adalah pemilihan objek studi. Kedua, metode pengambilan data dengan cara observasi, diskusi, wawancara, dan dokumentasi. Ketiga, analisis data dengan menggunakan metode deskriptif kualitatif. Dalam penelitian ini difokuskan pada beberapa hal yang berkaitan dengan aspek/kategori Sumber & Siklus Material (MRC), dalam Greenship 2013 versi 1.2. Dari hasil analisa yang dilakukan diperoleh kesimpulan bahwa Kafe Aruna Dine and Coffe mendapatkan 5 poin dari 7 poin kriteria Sumber & Siklus Material (Material Resources & Cycle/MRC), sehingga bangunan tersebut dapat dikategorikan kedalam bangunan Green Building bila ditinjau dari segi materialnya.Hasil penelitian menunjukan bahwa konsep Green Building sangat diperlukan untuk mengurangi dampak lingkungan yang dapat berpengaruh terhadap pemanasan global. Kajian ini diharapkan dapat menjadi rujukan ilmiah dalam mendesain bangunan hijau dengan memperhatikan konsep yang tidak berdampak buruk bagi lingkungan.Kata Kunci : Green Building, Green Material, Kafe Aruna Dine and Coffe.
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Silva, Paulo V. da, João P. Z. Coeti, Andrea Ferrari, Karolainy T. da S. Melo, Roque de C. Dias, Bruna F. Schedenffeldt, Patricia A. Monquero, et al. "Management strategies for Anredera cordifolia in coffee culture." Revista Brasileira de Engenharia Agrícola e Ambiental 27, no. 8 (August 2023): 585–92. http://dx.doi.org/10.1590/1807-1929/agriambi.v27n8p585-592.
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ABSTRACT Coffee plantations installed at high altitudes and near forested areas have been highly infested with Anredera cordifolia. The objective of this work was to evaluate the effectiveness of different pre- and post-emergence herbicide treatments on A. cordifolia after mechanical mowing. A field experiment was carried out in a coffee plantation with natural infestation of A. cordifolia in a completely randomized design with a split-plot scheme and four replicates, in which the main plot an herbicides application and the subplot was the days after the initial application (DAI). The treatments were as follows: saflufenacil + glyphosate (70 + 960 g a.i. ha-1); chlorimuron + glyphosate (80 + 960 g a.i. ha-1); metsulfuron + glyphosate (6 + 960 g a.i. ha-1); flumioxazin + glyphosate (25 + 960 g a.i. ha-1), and glyphosate (960 g a.i. ha-1); with sequential application of glyphosate (960 g a.i. ha-1); glyphosate + indaziflam (960 + 75 g a.i. ha-1); indaziflam (75 g a.i. ha-1); and a control without herbicide application. Mechanical control, followed by the application of the treatments flumioxazin + glyphosate and metsulfuron + glyphosate in the first application and sequential application of indaziflam, proved to be effective. Control of this weed should be based on the removal of its plant residues from the field to reduce the regrowth and germination of aerial tubers.
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Calatayud Mendoza, Alfredo Pelayo, and Miguel Ángel Martínez Damián. "Preferencias de los consumidores por los atributos de Café Orgánico: un experimento de eleccion." Semestre Económico 4, no. 2 (December 31, 2015): 5–21. http://dx.doi.org/10.26867/se.2015.v04i2.39.
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The aim of the study is to identify the structure of consumer preferences for attributes of organic coffee and determine the implicit price or willingness to pay for each attribute in Mexico. The database comes from the application of repeated experimental survey to organic coffee consumers of Tianguis in Chapingo, Mexico State. The first objective was identified by the method of choice experiments (EE) and the second with a multinomial logit. We concluded that consumers prioritize first and prefer coffee with Good Quality and Safety with an implicit price of $ 48.50; second, they prefer coffee produced with good agricultural practices with an implicit price of $ 23.50, and ultimately, consumers choose coffee produced with good possibility of traceability with an implicit price of $ 20.00; while total willingness to pay (DAP) of $ 92 approximately for organic coffee packaging 500g. From these results it is recommended to coffee producers in order of priority; first improve quality and safety of coffee; second strengthening actions that promote good agricultural practices and finally implement the traceability in the production and marketing of organic coffee.
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Setiawan, Kholik, Fauzi Yusa Rahman, and Indu Indah Purnomo. "PERANCANGAN APLIKASI PEMESANAN MENU MAKANAN DAN MINUMAN PADA CAFE DENGAN BERBASIS WEB." Technologia: Jurnal Ilmiah 12, no. 4 (October 7, 2021): 193. http://dx.doi.org/10.31602/tji.v12i4.5624.
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AbstrakFellas Coffe and Eatry merupakan salah satu usaha berbasis café yang beralamat di Pelaihari, Kalimantan Selatan. Fellas Coffe and Eatry menyediakan berbagai jenis makanan dan minuman. Pada saat ini pengelolaan data pelayanan Fellas Coffe and Eatry masih bersifat manual, ketersediaan tempat duduk bagi pelanggan, ketersediaan makanan dan minuman masih bersifat manual, yaitu pelanggan mencari tempat duduk kemudian melakukan pemesanan makanan dan minuman kepada pelayanan, dan pelayan melakukan pemberitahuan kepada bagian dapur tentang menu makanan dan minuman yang dipesan oleh pelanggan. Pada bagian dapur proses nya belum tertata secara baik dalam pengelolaan antrian pemesanan makanan dan minuman, maka terjadinya kesulitkan dalam melakukan proses pesanan. Hal seperti tentu saja memiliki berbagai kerungan-kekurangan, antara lain data ketersedian tempat duduk bagi pelaggan, ketersediaan makanan dan minuman yang nanti nya memperlampat proses pelayanan. Serta catatan pesanan pelanggan mugkin saja hilang dan rusak, bahkan kesulitan bagi juru masak yaitu bagaimana mengingat data pesanan menu dari pelanggan dan nomer meja pelanggan. Karena permasalahan itu maka peneliti membuat sebuah webite yang bisa dimanfaatkan dalam menyimpan semua data pelanggan yang akan memesan tempat maupun pelanggan yang memesan makanan dan minuman menggunakan metode jenis waterfall, karena metode jenis ini menggambarkan proses yang mudah dan memiliki urutan pada proses perkembangan perangkat lunak, proses dilakukan mulai dari kebutuhan sampai proses akhiri dengan hasil sebuah perangkat lunak.Kata Kunci: Aplikasi, Web, Cafe, Pelayanan
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Natalia, Christine, Ferdian Suprata, Feliks P. S. Surbakti, and Sunny Clarence. "Penentuan Standar Spesifikasi Kerja di Café Berdasarkan Big Data dengan Metode LDA dan AHP." Jurnal Rekayasa Sistem Industri 10, no. 2 (October 29, 2021): 211–26. http://dx.doi.org/10.26593/jrsi.v10i2.5228.211-226.
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A good human resources management practice will produce quality and quantity output for sustainable business. The employee recruitment process is a crucial initial stage to fulfil the needs of a quality employee. In this process, a company usually opens an advertisement for a job vacancy and selects based on job qualification requirements. This research contributes to determining job specification standards in a café or coffee shop based on Big Data analysis. Analysis has been done by Latent Dirichlet Allocation (LDA), and Analytical Hierarchy Process (AHP) method is implemented to select the type of works and work qualifications available in the food and beverages sector. Questionnaires and interviews have been conducted to collect primary data, and three leading websites of job seeker online platforms (Jobstreet.com, Gawean.id, and Lokerindonesia.com) are used as references in data collection. Finding gives information regarding four types of works in a cafe: manager, barista, chef, and waiter; eleven points for manager specifications, twelve points for barista specifications, eleven points for chef specifications, and fifteenth points for barista waiter specifications.
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Ferreira, Gabriela Regina, Williams Pinto Marques Ferreira, Thuane Katiúcia Moreira Barbosa, Alixandre Sanquetta Laporti Luppi, and Marcos Antônio Vanderlei Silva. "Zoneamento térmico para o cultivo do café de montanha na Região das Matas de Minas." Revista Brasileira de Geografia Física 11, no. 4 (2018): 1176–85. http://dx.doi.org/10.26848/rbgf.v11.4.p1176-1185.
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Prathama, Muhammad Nuruddin, Muhammad Nur Aidi, and Agus Mohamad Soleh. "Analisis Tingkat Kepuasan Pelanggan dan Loyalitas Pelanggan terhadap Cafe Infinity Coffee." Xplore: Journal of Statistics 11, no. 2 (June 26, 2022): 107–19. http://dx.doi.org/10.29244/xplore.v11i2.898.
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Bisnis cafe dan restoran merupakan salah satu bisnis paling kompetitif dan memiliki pasar yang cukup besar di Jakarta. Dalam hal ini pemilik restoran harus mengetahui keinginan serta preferensi dari pembelinya. Penelitian ini dilaksanakan di salah satu cafe di Jakarta “Infinity coffee”, penelitian ini dilakukan dengan mengidentifikasi karakteristik konsumen, kepuasan konsumen, serta loyalitas konsumen. Menerapkan analisis kepuasan konsumen dalam bisnis Infinity coffee bisa meningkatkan pemahaman mengenai apa yang diinginkan konsumen Infinity coffee dan bisa meningkatkan kualitas pelayanan Infinity coffee berdasarkan hasil penelitian. Metode analisis yang digunakan pada penelitian ini yaitu analisis deskriptif, Important Performance Analysis (IPA), dan Consumer Satisfaction Index (CSI) serta analisis korespondensi. Hasil penelitian ini menunjukan seluruh indeks kepuasan pelayanan Infinity coffee untuk seluruh aspek berada diatas 80% yang berarti nilai tersebut masuk dalam kategori puas. Namun demikian, pada diagram pencar IPA terlihat bahwa terdapat atribut dengan tingkat kepentingan tinggi yang perlu ditingkatkan kualitas pelayanannya. Salah satu atribut terpenting yang jadi prioritas perbaikan adalah atribut kelengkapan sarana pendukung dan fasilitas fisik yang memadai. Metode yang digunakan terbukti cukup tepat dalam menguji tingkat kepuasan konsumen serta mengetahui lebih karakteristik konsumen.
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Panggalo, Reski Nowin, Imelda Wellin Juliana Ogi, and Reitty L. Samadi. "Analisis Relationship Marketing, Suasana Cafe dan Lokasi terhadap Sikap Loyal Konsumen (Studi pada Cafe Bahug Coffe and Food Bahu Malalayang Manado)." Jurnal EMBA : Jurnal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi 11, no. 02 (May 13, 2023): 132–39. http://dx.doi.org/10.35794/emba.v11i02.47996.
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Penelitian ini bertujuan untuk mengetahui pengaruh Relationship Marketing, Suasana Cafe dan Lokasi terhadap Sikap Loyal Konsumen pada Cafe Bahug Coffe and Food Bahu, Malalayang Manado. Data diperoleh dengan membagikan kuesioner tentang Relationship Marketing, Suasana Cafe, Lokasi dan Sikap Loyal Konsumen kepada 100 responden. Jenis penelitian ini adalah kuantitatif. Metode yang digunakan adalah analisis Regresi Berganda. Hasil penelitian menunjukkan Relationship Marketing berpengaruh terhadap Sikap Loyal Konsumen, Suasana Cafe tidak bepengaruh terhadapa Sikap Loyal Konsumen dan Lokasi berpengaruh terhadap Sikap Loyal Konsumen Cafe Bahug Coffe and Food Bahu, Malalayang Manado, Relationship Marketing, Suasana Cafe, dan Suasana Cafe berpengaruh secara simultan terhadap Sikap Loyal Konsumen Cafe Bahug Coffe and Food Malalayang Manado.
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Hidayat, M. Syamsul. "Pengaruh Harga dan Store Atmosphere terhadap Kepuasan Konsumen pada Café Dreamblack Coffee Mojokerto." Bisman (Bisnis dan Manajemen): The Journal of Business and Management 3, no. 2 (August 17, 2020): 173–86. http://dx.doi.org/10.37112/bisman.v3i2.796.
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The culinary businesses increase in the establishment such as cafes in CityMojokerto indicates that the result of market demand for the culinary field which also continues to increase. This study aims to determine the effect of Price and store atmosphere on customer satisfaction at Dream Black Coffee cafe partially and simultaneously. This research is a quantitative approach research. The population in this study is Dream Black Coffee consumers. The sampling technique uses accidental sampling technique and purposive sampling with a total sample of 125 people. Data collection techniques use a questionnaires, observation and documentation. The data analysis technique used is the classical assumption test analysis and multiple linear regression. The results show that Price and store atmosphere have a positive and significant effect on customer satisfaction in Dream Black Coffee partially, this is seen from the significant value 0.000 smaller than 0.05 with a value of t count 3.831 and a positive regression coefficient of 0.221, while the price shows a significant value of 0.000 smaller than 0.05 with a calculated value of 9,801 and a positive regression coefficient of 0.356. While simultaneously obtained the calculated F value of 53,441 with a significance value of 0.000 less than 0.05 so that it is concluded that price and store atmosphere simultaneously have a positive and significant effect on customer satisfaction.
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Sari, In May, and Abdul Gofur. "Beli atau Tidak? Keputusan Konsumen Anomali Café Berdasarkan Pertimbangan Harga dan Brand Image." Oikonomia: Jurnal Manajemen 18, no. 2 (August 8, 2022): 143. http://dx.doi.org/10.47313/oikonomia.v18i2.1741.
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<p><strong><em><span lang="IN">The purpose</span></em></strong><em><span lang="IN"> The level of competition for coffee shops is increasing, therefore this study aims to determine whether price and brand image are the determining factors for Anomali Cafe consumers in deciding whether to buy or not the coffee outlet product. <strong>Methodolog</strong>y The population of this study is limited to consumers of Anomali Cafe Setiabudi outlets, South Jakarta. Samples were taken from the population by accidental sampling, namely anyone who coincidentally met with the researcher until the sample reached 90 respondents. This measure is according to the rules of experts based on the adequacy of the sample for social research. The proposed hypothesis testing was analyzed based on statistical techniques, namely by multiple linear regression analysis. <strong>Finding</strong>s Price and brand image are strong factors in determining consumer buying decisions. <strong>Suggestio</strong>n Pricing at coffee outlets must be continuously monitored and adjusted to suit consumer perceptions because price is a strong determining factor in consumer purchasing decisions.</span></em></p>