Perencanaan Skenario Dalam Pengembangan Bisnis Kuliner Halal Di Pulau Lombok – Nusa Tenggara Barat

Abstract

This research is describes the scenario planning for the development of halal culinary business on Lombok Island - West Nusa Tenggara Province. The purpose of this research is to create a scenario planning model in dealing with existing problems. This is descriptive research with data collection methods using case studies. Data collection is using observation, interview and documentation and data analysis is using scenario planning analysis. The focus of this research is about the stages in scenario planning using the TAIDA method consisting of Tracking, Analyzing, Imaging, Deciding and Acting. The results of the research showed that Lombok Island - West Nusa Tenggara was still not maximal, in developing halal culinary business, because there are several obstacles faced by the culinary businessmen and the government, so that good planning is needed to analyze and provide a scenario for the future conditions of the halal culinary business. This research is expected to provide an overview of the development of halal culinary business in Lombok Island in the future and minimize the consequences and possible impacts of developing a halal culinary business and to sharpen a strategy.Keywords : Scenario Planning, Business Development, and Halal Culinary.

Optimalisasi Kinerja Dimoderasi Strategi Green Marketing Pada Ukm

“…Peran UKM dalam perekonomian nasional memberikan motivasi bahwa UKM harus dapat ditingkatkan lebih baik. UKM yang paling digemari saat ini adalah UKM kuliner (Rispawati & Utami, 2019), sehingga UKM di bidang kuliner diarahkan untuk peduli mengenai dampak lingkungan. Meskipun mempunyai peranan yang cukup besar dalam perkembangan perekonomian, namun terkait masalah sustainability UKM kuliner belum berkontribusi secara optimal.…”

Opportunities And Strategies For Traditional Halal Culinary In Modern Times

“…In addition, the provision of halal certificates guarantees that what they consume is made of halal raw materials and must be truly halal. According to Article 1 number 10 of Law Number 33 of 2014 concerning Halal Product Assurance, a halal certificate is an acknowledgment of the halalness of a product issued by the Halal Product Assurance Agency (BPJPH) based on a written fatwa issued by the Indonesian Ulema Council (Rispawati & Utami, 2019). Attention to the behavior of consumers of halal products is part of an important market assessment as one of the main factors to achieve success in the halal industry (Soesilowati & Yuliana, 2010).…”

“…Halal is any object or activity that is permitted to be used or carried out, in Islam. This term in everyday vocabulary is more often used to indicate food and drinks that e-ISSN 2807-9272 are permitted to be consumed according to Islam, according to the type of food and how to obtain it (Rispawati and Utami, 2019). Halal is everything that is permitted by the Shari'a to be consumed, especially in terms of food and drink.…”

“…And the third is the halal method of obtaining it, namely food that was originally halal and will become haram if the processing method is not in accordance with religious law. Many foods are originally halal, but because of improper processing, the food becomes haram (Rispawati & Utami, 2019). Some of the salaf and khalâf scholars state that sharia law has argumentative foundations and certain goals.…”

Agrotourism Malang City Local Wisdom

“…Definition important from art culinary is the keyword that represents style life society [12]. Culinary can also interpreted as results processed in the form of Cook in the form of side dishes, food nor drink [13], culinary is type food or snacks for sale buy it at the street vendors, the outskirts Streets, stations, markets and places crowded settlements [14].…”