Penelitian ini bertujuan untuk mengembangkan strategi inovasi sebagai upaya meningkatkan kinerja bisnis dan keunggulan bersaing industri kreatif digital di era revolusi industri 4.0. Penelitian ini merupakan penelitian kualitatif. Teknik penarikan sampling yang digunakan adalah purposive sampling. Ukuran sampel yang digunakan adalah 50 pelaku usaha industri kreatif digital di Provinsi Jawa Barat yang mengetahui dengan jelas proses inovasi pada industri kreatif digital. Data dikumpulkan melalui metode observasi, penyebaran kuesioner, in depth interview dan focus group discussion /FGD dengan pelaku industry kreatif digital, tim peneliti, komunitas industri kreatif digital, dan expert di bidang industri kreatif. Hasil penelitian menunjukkan bahwa industri kreatif digital di Jawa Barat memiliki permasalahan dalam menetapkan strategi inovasi yang tepat. Rekomendasi yang diberikan adalah penetapan strategi inovasi pada tiga aspek yaitu inovasi produk, inovasi proses, dan inovasi pemasaran. Hasil penelitian dapat memberikan implikasi bagi perusahaan dalam bentuk strategi inovasi yang tepat dan membantu pemerintah daerah dalam merumuskan kebijakan yang tepat bagi tumbuh dan berkembangnya industri kreatif digital di Jawa Barat. Penelitian dengan topik inovasi pada industri kreatif digital masih jarang dilakukan sehingga diharapkan hasil penelitian ini bisa menjadi kebaruan/originalitas yang dapat memperkuat penelitian dengan topik yang lain pada industri kreatif digital Kata Kunci: strategi inovasi; industri kreatif digital;keunggulan bersaing
Our study reveals the impacts of various COVID-19-related restrictions on the culinary tourism industry by exploring how street food vendors deal with this unprecedented encounter. The data were collected through semi-structured interviews of 20 street food vendors and later analyzed using qualitative data analysis, focusing on the thematic analysis of coded interview transcripts, as a basis for generalization of our findings. This study unfolds the knock-on effects of the lock-down, social distancing, and movement restrictions imposed on the street food vendors and sheds light on how the culinary tourism industry can become more resilient and sustainable in facing a future or recurring pandemic. Understanding the dynamic impacts of the pandemic will offer insights for the culinary tourism industry and the government in the development of relevant policies to alleviate those impacts and protect the culinary tourism industry in the ‘new normal’ post-pandemic era.
Tujuan penelitian ini adalah untuk mengetahui gambaran mengenai kompetensi yang dimiliki lulusan, mengetahui gambaran mengenai kompetensi tuntutan industri, mengetahui gambaran mengenai kesenjangan kompetensi yang dimiliki lulusan dengan tuntutan dunia kerja/industri, dan menentukan strategi penjaminan mutu perguruan tinggi didasarkan pada hasil studi pelacakan lulusan (tracer study). Penelitian yang dilakukan adalah penelitian kualitatif. Unit analisis adalah lulusan Program Studi Manajemen Fakultas Pendidikan Ekonomi dan Bisnis Universitas Pendidikan Indonesia. Metodepengambilansampelyangdigunakanadalahpurposivesamplingdengansampel100 orang lulusan. Metode penelitian yang digunakan adalah metode survei deskriptif. Hasil penelitian menunjukkan bahwa kompetensi yang masih harus ditingkatkan adalah bahasa Inggris, komputer, kerjasama tim, komunikasi tertulis, komunikasi lisan, pemberdayaan masyarakat, dan kepemimpinan. Peningkatan kualitas pendidikan di program studi Manajemen dapat dilakukan melalui peningkatan kualitas pada pendidikan, penelitian, dan pengabdian kepada masyarakat, serta kerjasama dengan industri. Kata Kunci: kompetensi lulusan; penjaminan mutu perguruan tinggi; studi pelacakan lulusan
Affecting the Behavior of University Community to Use Credit Card D evelopment of information technology in the financial sector has lead to a shift of public preferences, in the use of payment instruments, from the use of cash to non-cash payment instruments-based cards such as ATM cards, debit cards and credit cards. Particularly in the use of credit cards, showed an increased of credit cards usage in the period of 2008 through 2010, where within three years the volume of transactions using credit cards was increased by an average of 16.43 percent per year, while nominal transactions was increased by an average of 32.38 percent per year. (Bank Indonesia, 2010).
Geopark in Indonesia has SMEs which are engaged in geoproduct development. Geoproduct are products and services created by the community living in the surrounding geopark areas. Geopark has become a targeted destination for geotourism in Belitong, Indonesia. These geopark have unique geoproduct development. The objectives of this research is to map geoproducts in the geopark and the role geoproducts play in geotourism. The research method used is qualitative and descriptive using primary and secondary data. The SMEs in Belitong are located around the geopark's buffer zone. The result of this study shows that geoproduct varied in terms of the nature of the product, and quality. Most of the products are culinary and handicraft product using local grown ingredients and indigenous knowledge. The proposed strategy for developing a variety of geoproducts is a global value chain strategy that helps producers compete in marketing their product at geotourism site.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.