KEMAMPUAN PELAKU WIRAUSAHA KULINER INDRALAYA OGAN ILIR (STUDI KASUS RUMAH MAKAN PECEL LELE AMOS DAN RUMAH MAKAN SOLO)

NEDI, NEDI and Husin, Azizah and Waty, Evy Ratna Kartika (2020) KEMAMPUAN PELAKU WIRAUSAHA KULINER INDRALAYA OGAN ILIR (STUDI KASUS RUMAH MAKAN PECEL LELE AMOS DAN RUMAH MAKAN SOLO). Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini berjudul “Kemampuan Pelaku Wirausaha Kuliner di Indralaya Ogan Ilir”. Dengan tujuan melakukan penelitian ini adalah mengetahui bagaimana cara kemampuan pelaku wirausaha dalam menjalankan usaha kuliner dan mempertahanan usaha kuliner ini selalu di sukai masyarakat selalu, yaitu dengan menggunaan 4 Indikator berikut: a). Mandiri, b). Kreativitas & Inovasi, c). Kepemimpinan, d). Berani dalam Mengambil Resiko. Penelitian ini mengunakan metode deskriptif dengan pendekata kualitatif. Objek penelitian ini ada dua lokasi pelaku wirausaha kuliner. Tekni pengumpulan data yang di gunakan observasi dan wawancara. Teknik analisis data yang digunakan adalah pengumpulan data, reduksi data, penyajian data dan penarik kesimpulan. Berdasarkan hasil Penelitian yang di lakukan sebelumnya maka dapat ditarik kesimpulan bahwa di Usaha Kuliner Indralaya, Ogan Ilir Mempunyai Kemampuan dalam berwirausaha yang berbeda-beda cara mereka dalam berwirausaha dalam aspek Kreativitas dan Inovasi dan Pelayanan dengan cara mereka masing-masing untuk kemajuan wirausaha mereka masing-masing. Tetapi harus tetap di dukung dengan lokasi usaha yang strategis media promosi yang mendukung dengan perkembangan zaman sekarang ini. Kata Kunci : Kemampuan Pelaku Wirausaha, Rumah Makan, Usaha Kuliner This research is entitled "Ability of Culinary Entrepreneurs in Indralaya Ogan Ilir". With the aim of conducting this research is to find out how the ability of entrepreneurs in running a culinary business and maintaining this culinary business has always been liked by the community, namely by using the following 4 indicators: a). Independent, b). Creativity & Innovation, c). Leadership, d). Be bold in taking risks. This research uses descriptive method with qualitative approach. The object of this research is two locations for culinary entrepreneurs. Data collection techniques used observation and interviews. The data analysis techniques used were data collection, data reduction, data presentation and conclusion drawing. Based on the results of previous research, it can be concluded that in Indralaya Culinary Business, Ogan Ilir has the ability to do entrepreneurship in different ways in which they are entrepreneurial in the aspects of Creativity and Innovation and Service with their own ways for the progress of their own entrepreneurship. respectively. But it must be supported by a strategic business location for promotional media that supports today's developments. Keywords: Ability of Entrepreneurs, Restaurants, Culinary Business

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kemampuan Pelaku Wirausaha, Rumah Makan, Usaha Kuliner
Subjects:	H Social Sciences > HB Economic Theory > HB615-715 Entrepreneurship. Risk and uncertainty. Property
Divisions:	06-Faculty of Education and Educational Science > 86205-Non-Formal Education (S1)
Depositing User:	Users 10449 not found.
Date Deposited:	28 Jan 2021 06:38
Last Modified:	28 Jan 2021 06:38
URI:	http://repository.unsri.ac.id/id/eprint/41267

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