The purposeof this study is to analyze, evaluate and recommend infrastructure of information technology that addresses its flexibility to run along the continouing development of the company, to avoid the potential risk that may come which is more costly for the company due to failure in dealing with those changes.To obtain more accurate data and information, this study uses observation and interview technique with the top management and key person from Information Technology Department. It can be concluded that strengthening the information technology infrastructure is able to strengthen business processes that built upon it, and enhance more value to the company.
The purpose of this study is to analyze the Critical Success Factor of e-procurement implementation, that is able to show the influence factors of successful implementation of e-procurement in companies. This study uses benchmarking method to examine the non-random selected samples from some companies which are advanced in implementing e-procurement including the contextual analysis of issues related to similar situations. From the findings then performed the identification and benchmarking study, mapping towards the successful practice at the companies. Eventually it is concluded that there is no best standard for e-procurement as the factors most affecting successful implementation are non-technical, of which this understanding will be the first step to systematically analyze the supporting factors in implementing e-procurement successfully. Therefore, e-procurement does not only improve the operational performance of the company in efficiency improvement of enterprise's supply chain management process but also provide added value for the company.
Purpose: This paper is to find out the shift in the marketing strategy of cafes and culinary delights in West Sumatra from the perspective of Islamic business ethics. Basically the naming of cafes and culinary in this area uses the names of people, names of plants, describes the comfort of a place, and uses Arabic terms. However, since 2018 the naming of cafes and culinary delights has instead used terms that are unusual and tend to be scary, such as Mie Hell, Mie Power Hell, Mie Lightning, Mie Judes Neraka and the like. It turns out that these cafes and culinary delights are in demand by young people, so they are booming. This gives the impression that hell and lightning becomes the menu of food consumed. However, the behavior of traders has been regulated in Islam which is summarized in Islamic business ethics which includes monotheism, justice, balance, responsibility and freedom.Design/Method/Approach: This study uses a qualitative method with a descriptive analysis approach. This method is used to describe the shift in the marketing strategy of cafes and culinary that has a negative nuance in West Sumatra. The data sources come from culinary producers, consumers, and the management of the MUI West Sumatra. Data processing is done by code data, tell data, identify data and generalize data. All data obtained by using triangulation with data sources. The next step is to analyze the naming of cafes and culinary that are not common in West Sumatra by using the theory of Islamic business ethics and the results of the West Sumatra MUI Coordination Meeting, so as to obtain conclusions.Findings: First, the factors that cause West Sumatran cafe and culinary owners to choose unusual names are: 1. Showing product characteristics, spicy flavors are displayed with scary and unusual names; 2. Tight business competition triggers culinary owners to be creative by giving unique and unusual names; 3. Unique and unusual names in cafes and culinary delights make consumers curious, then visit and buy their products. Second, the perception of consumers and the people of West Sumatra on the unusual naming of cafes and culinary delights can be divided into 3, namely agree, disagree, disagree and uncomfortable with the unusual naming of cafes and culinary, and the name must be exchanged with another name that is more Third, a review of Islamic business ethics on naming cafes and culinary delights that choose names that are not common in West Sumatra can be divided into 2 groups: 1) The terms used are clearly contrary to the Shari'ah, namely hell, devil, devil, dajal; 2) Naming cafes and restaurants that use names related to ethical violations such as: Mie Padeh Maut, Mie Baro, Mie Caruik, Bakso Pentol Maut, Mie Pedas Maut, Spicy Sopan'Stek, Mie Padeh Gilo, Mie Pelakor, Mie Padeh Gilo, Mie Judes, Lightning Noodles, and the like. Mie Tapakiek, and the like. Islamic business ethics that are violated are the principles of monotheism, justice, balance in the world and the hereafter and the principle of accountability.Originality/Values: The main research contribution is related to the marketing strategy of cafes and culinary arts using unusual names in West Sumatra.
Kulit pisang memiliki kandungan air 68,9 g, KH 18,5 g, Protein 0,32 g, Lemak 2,11 g, kalsium 715 mg, Fosfor 117 mg, besi 1,6 mg, vitamin B 0,12 mg, dan vitamin C 17,5 mg Berdasarkan uraian tentang nilai gizi limbah kulit pisang tersebut diatas, maka perlu dilakukan pengolahan pelepah kulit pisang sebagai sumber makanan seperti kripik. Pencemaran lingkungan akibat limbah kulit pisang yang dibuang ke sembangan tempat telah diminimalisir dengan diolahnya menjadi kripik. Desa Talang Rami merupakan salah satu desa yang terletak diKecamatan Seluma Utara Kabupaten Seluma. Dengan luas wilayah Desa Talang Rami 1.362.45 Ha. Pekerjaan warga di Desa Talang Rami sebagian besar Petani/Pekebun berjumlah orang, pedagang 8 orang, PNS 1 orang dan swasta 30 orang. Salah satu program yang diterapkan di desa talang rami yaitu pelatiham pembuatan keripik pelepah pisang. Tujuan diadakan program pelatihan ini yaitu : 1) Untuk mengajarkan masyarakat tentang pembuatan keripik pelepah pisang, 2) memberikan pengetahuan tentang cara pengemasan Keripik pelepah pisang 3) Mengajarkan cara pemasaran yang rama terhadap pembeli. Pelaksanaan program pelatihan pembuatan keripik pelepah pisang, pengemasan dan pemasaran ini dilaksanakan selama 4 kali pertemuan yaitu pada tanggal 30,31,1 dan 2 agustus dan September 2021. Kegiatan yang dilaksankan yaitu : 1) Pembuatan keipik pelepah pisan, 2) Pengemasan keripik pelepah pisang, 3) Pemasaran keripik pelepah pisang. Kata Kunci: Entrepreneur, Pelepah Pisang, Keripik Pisang
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