Analisis Kelayakan Manajemen Usaha Kuliner

Abstract

Small and Medium Enterprises in the Suryakencana area have been established and have been in operation for a long time. some businesses are developing rapidly, some are not much different since it was founded. Permen-Par RI 28/2015 which pays attention to three aspects : product aspects, service aspects and management aspects, is set to be used as a measurement tool to assess the feasibility of management of a culinary business. The purpose of this study is to evaluate and measure the suitability of the application of Permen-par 28/2015 on food business activities on a Micro and Small scale. This research method is a descriptive study using surveys as a method of identifying facts and collecting data. The sample of this research is the UMK in the Culinary Tourism area of ​​Jalan Suryakencana Bogor with 68 MSEs as respondents. Data that is collected will be grouped according to criteria for the type of assessment in the Frequency Distribution Table which is then interpreted as a material for discussion. The results showed that there were discrepancies in the conditions and implementation of Micro and Small Enterprises in the Suryakencana Street area of ​​Bogor with the Permen-par 28/2015. Micro and small-scale food businesses have not yet fully implemented Permen-par 20/2015. No more than five percent of MSEs that claim to have applied and are in accordance with these regulatory standards. The obstacles faced by MSEs in implementing Permen-par 28/2015, among others: limited knowledge, limited funding, and government policies that have not technically supported MSEs.
 
 Keywords : small business, permenpar 28/2015