Local Product Development at Warung Mina Kuta

Authors

  • I Gede Antara Swenaya Warung Mina Group
  • I Made Darma Oka Green Tourism Research Group
  • I Ketut Astawa Green Tourism Research Group
  • Made Sudiarta Green Tourism Research Group
  • Dewa Made Suria Antara Green Tourism Research Group

Keywords:

warung, product, market, culinary tourism

Abstract

Purpose: This study aims to analyze the types of products that are suitable for development and to design a product development model for Warung Mina Kita in Kuta tourism area, Bali, Indonesia.

Research methods: Data collection is sourced from participatory observation, interviews and focus group discussion. The data analysis technique uses an interactive analysis model from Miles and Huberman.

Findings: The type of product developed by Warung Mina Kuta to meet customer needs was Mina Kuta special menu package consisting of appetizer (karedok), soup (fish head), main course (fried sea fish) and dessert (banana split). It emphasizes local products, which are named Mina Kuta Special Package

Implication: The product process is carried out from preparing materials to raw materials being processed by a kitchen team headed by a chef, raw materials purchased from suppliers are materials that have grade A or good quality.

References

Agusetyaningrum, V., Mawardi, M. K., & Pangestuti, E. (2016). Strategi pengembangan usaha kecil dan menengah (UKM) untuk Meningkatkan Citra Kota Malang sebagai Destinasi Wisata Kuliner (Studi pada UKM Berbasis Kuliner Kota Malang). Jurnal Administrasi Bisnis, 38(2), 105–111.

Andrianto, Y. (2014). Makanan Sehat. Bandung: Panca Anugrah Sakti.

Audu, A. A., & Umar, M. S. H. R. A. (n.d.). Small Business Start-up and Future Option: An Example of Food Restaurant Formation in South-East Cape-Town, South Africa.

Besra, E. (2015). Potensi Wisata Kuliner Dalam Mendukung Pariwisata di Kota Padang. JRAB: Jurnal Riset Akuntansi & Bisnis, 12(1).

Dewi, S. T. (2006). Analisis pengaruh orientasi pasar dan inovasi produk terhadap keunggulan bersaing untuk meningkatkan kinerja pemasaran (studi pada Industri Batik di Kota dan Kabupaten Pekalongan). Program Pascasarjana Universitas Diponegoro.

Echols, J. M., & Shadily, H. (1995). Kamus Inggris Indonesia. Jakarta: Gramedia.

Hardani, H., Andriani, H., Istiqomah, R., Sukmana, D., Fardani, R., Auliya, N., & Utami, E. (2020). Metode Penelitian Kualitatif & Kuantitatif (H. Abadi (ed.)). Pustaka Ilmu.

Hartini, S. (2012). Peran Inovasi: Pengembangan Kualitas Produk dan Kinerja Bisnis. Jurnal Manajemen dan Kewirausahaan, 14(1), 82–88. https://doi.org/10.9744/jmk.14.1.83-90

Marsum, W. A. (2005). Restaurant dan Segala Permasalahannya. Yogyakarta: CV Andi Offset. CV. Andi Offset.

Meldayanoor, M., Darmawan, M. I., & Nurinayah, E. (2019). Analisis Segmenting, Targeting, Positioning (STP) Terhadap Kepuasan Konsumen Pada Produk Kerupuk Buah UD. Sukma Cap MD Desa Sumber Makmur Kec. Takisung Kab. Tanah Laut Kal-Sel. Jurnal Teknologi Agro-Industri, 6(1), 9–19.

Miles, M. B., & Huberman, A. M. (1994). Qualitative Data Analysis: An Expanded Sourcebook. SAGE.

Putra, IGNDP., Elistyawati, IA, & Oka, IM.D. (2018). The Application of Menu Appetizer Based on Menu Engineering to Increase Selling Volume in El Patio Restaurant, Sol Beach House Benoa Bali. Journal of Applied Sciences in Travel and Hospitality, 1(2), 178.

Perdana, GWP., Elistyawati, IA., Oka, IM.D., Astawa, IK, & Ginaya, G (2021). Guest satisfaction level towards bartender services at the Melia Bali Hotel’s Tapas Bar. International Journal of Green Tourism Research and Applications, 3(1), 21-26. doi:10.31940/ijogtra.v3i1.2394.

Prasetyo, P. E. (2018). Peran Standarisasi Pengembangan Produk Baru Pada Industri Kreatif di Era Digital. Proceeding SENDI_U. https://unisbank.ac.id/ojs/index.php/sendi_u/article/view/6032

Sandriana, Hakim, & Saleh. (2015). Strategi Pengembangan Produk Unggulan Daerah Berbasis Klaster di Kota Malang. Reformasi, 5(1), 89–100.

Sudiara, B. P. (2000). Tata Boga. Jakarta: Dirjen Dikdaspen.

Sukandar, D., Khomsan, A., Anwar, F., Riyadi, H., & Mudjajanto, E. S. (2015). Nutrition knowledge, attitude, and practice of mothers and children nutritional status improved after five months nutrition education intervention. Int J Sci Basic Appl Res, 23(2), 424–442.

Sulistya, I. A. P., Astawa, I. P., Murni, N. G. N. S., Sutama, I. K., & Oka, I. M. D. (2021). Pandawa Beach Marketing Strategy 4.0 during the Covid-19 Pandemic, International Journal of Glocal Tourism, 2(2), 92-97. Retrieved from https://ejournal.catuspata.com/index.php/injogt/article/view/53

Syarifuddin, D., Noor, C. M., & Rohendi, A. (2018). Memaknai Kuliner Lokal Sebagai Daya Tarik Wisata Kota Bandung. Pengabdian Kepada Masyarakat, 1(1), 55–64.

Widyawati, S. D. (2014). Analisis Segmentasi, Targeting, Positioning (STP) Dalam Penjualan Produk Produk Kecap Cap Koki Dollar di Tulungagung.

Downloads

Published

2022-06-20

How to Cite

Swenaya, I. G. A. ., Oka, I. M. D. ., Astawa, I. K. ., Sudiarta, M. ., & Antara, D. M. S. . (2022). Local Product Development at Warung Mina Kuta. International Journal of Glocal Tourism, 3(2), 61-76. Retrieved from https://ejournal.catuspata.com/index.php/injogt/article/view/207

Most read articles by the same author(s)