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Journal articles on the topic 'Bakery'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Gupta, S. "Prevalence of WMSDs and Task Characteristics of Manual Baking Activities in Bakeries." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (2021): 3174–80. http://dx.doi.org/10.22214/ijraset.2021.37035.

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A baker is a person making and trading products such as breads, cakes etc. made up of flour. The place where baker works is named as a bakery. Baking is a labor-intensive work. Bakers face a number of work-related challenges at their workplace. This paper focuses and emphasizes on the work-related challenges faced by bakery chefs in their workplace, i.e., Traditional bakeries. A study was conducted among 120 bakery workers working in various types of traditional bakery with the aim to investigate the prevalence of work related musculoskeletal disorders and discomfort. The specific objectives b

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Sahputra, Ardani, and Hanny Nurlatifah. "Pengaruh Pengetahuan, Religiusitas, dan Halal Terhadap Keputusan Memilih Melalui Attitude dan Brand Trust Pada Bakeri Modern (Studi Kasus 3 Bakeri Top Brand." Jurnal Al Azhar Indonesia Seri Ilmu Sosial 1, no. 1 (2020): 11. http://dx.doi.org/10.36722/jaiss.v1i1.456.

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<p><em>Abstract</em> : <strong><em>The purpose of this study was to determine the influence of knowledge, religiosity, and halal against the decision of choosing through attitude and brand trust on the </em></strong><strong><em>3 top brand </em></strong><strong><em>modern bakeries. The sample used was the one who bought the product at one</em></strong><strong><em> of the three</em></strong><strong><em> baker</em></strong><strong><em>ies </em&g

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Irfan, Mochamad. "Peran Harga dan Kualitas Produk Bagi Konsumen Melakukan Pembelian Ulang di Toko Roti Primadona Surabaya." Journal of Business and Economics Research (JBE) 3, no. 1 (2022): 30–36. http://dx.doi.org/10.47065/jbe.v3i1.1345.

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The efforts of bakers to compete in the bakery industry are shown by always paying attention to competitors' prices and developing quality products for customers. Bakers strives to achieve customer satisfaction. Customer satisfaction and a pleasant experience provide a greater opportunity to make a decision to repurchase bakery products. repurchase decisions also reflect the price and quality of products that meet customer expectations. The purpose of this study was to determine the effect of price and product quality on repurchase decisions at Primadona Surabaya bakery. This type of research

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Afiah, Rahmania Nur, Anis Asmediana, and Khusnul Khotimah. "PENGEMBANGAN USAHA UKM UNAIS CAKE DAN BAKERY MELALUI PELATIHAN PEMASARAN DIGITAL DAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP)." LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat 8, no. 1 (2024): 41. http://dx.doi.org/10.25077/logista.8.1.41-48.2024.

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UKM Unais Cake & Bakery adalah UKM yang memproduksi kue & bakeri yang berdiri sejak tahun 2020. UKM ini berlokasi di Kelurahan Cemani, Kecamatan Grogol, Kabupaten Sukoharjo, Jawa Tengah. Produk unggulan dari UKM ini adalah roti gembong dengan varian yang beragam, mulai dari yang manis hingga asin. Proses produksi hingga pemasaran ini dilakukan di kediaman pemilik. Berdasarkan informasi, pihak UKM seringkali tidak dapat memenuhi semua permintaan pelanggan dan terkadang kualitas roti yang dihasilkan kurang seragam hal ini dikarenakan tenaga kerja dan mesin yang dimiliki masih terbatas. S

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Lakshman, Sowmya Kengarangappa, and Ramalingappa Bellibatlu. "Ferreting Out of Aflatoxigenic Production of Aspergillus flavus by UV Light and Ammonia Vapour Test from Bakery Samples." International Journal of Current Microbiology and Applied Sciences 13, no. 1 (2024): 81–86. http://dx.doi.org/10.20546/ijcmas.2024.1301.010.

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Bakery food products encompass a wide variety of items, ranging from traditional bread and pastries to innovative and specialty baked goods. Bakeries worldwide craft these products using a combination of basic ingredients such as flour, sugar, yeast, eggs, and butter, but the creativity of bakers often results in a diverse and delicious array of offerings. Contamination of bakery products with fungi is a serious concern, as it poses health risks to consumers. Fungi, including molds, can produce mycotoxins that are harmful if ingested. If you suspect that bakery products are contaminated with f

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6

Wilson, Jerry. "Pengembangan Produk Kue kering dan Roti dalam Peningkatan Ekonomi Masyarakat." Jurnal Akademi Pariwisata Medan 10, no. 1 (2022): 76–84. http://dx.doi.org/10.36983/japm.v10i1.305.

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Tipikal konsumsi masyarakat saat ini berubah sejalan dengan gaya hidup yang bergeser kearah yang lebih baik dan dinamis. Adanya pergeseran tipikal konsumsi tersebut menyebabkan pola komsumsi masyarakat untuk meningkatkan penyediaan pangan yang lebih baik, murah dan cepat penyajiannya. Hal ini menarik perhatian menajemen patiseri and bakry untuk mengembangkan produk pastry and bakery dengan memakai bahan baku lokal yaitu nenas. Dalam penelitian ini berjudul "Pengembangan produk pastry and bakry Dalam Peningkatan Ekonomi Masyarakat (Studi Pada Hasil Pertanian Nenas di Kecamatan Sipahutar Kabupat

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Kheder, Rayan, and Ali Al-Dosky. "Heat Exposure and Oxidative DNA Damage Among Bakery Workers in Duhok Province, Iraq." Journal of Life and Bio Sciences Research 4, no. 01 (2023): 10–14. http://dx.doi.org/10.38094/jlbsr40181.

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Background and rationales: There are not much researches on the effects of heat exposure, specifically on oxidative DNA damage, among bakery employees. Physical labor-intensive baking exposes bakers to high temperatures, especially in traditional bakeries with uncovered ovens. An electronic heat measuring device index and serum 8-hydroxy-2-deoxy guanosine(8-OHdG) will be utilized in this study to quantify oxidative DNA damage and heat stress, respectively. The impact of heat exposure on oxidative DNA damage in the Duhok populace has not yet been studied in the literature. This study aimed to m

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Azmi, Abu Seman, Abdul Wahab Nufael, Ibrahim Norfiza, and Abdul Wahab Nadia. "nStock: notified stocks management system for food and beverages industry." Jurnal Intelek 19, no. 1 (2024): 249–60. http://dx.doi.org/10.24191/ji.v19i1.24826.

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The development of a web-based stock management system aims to provide effective control over sales and stock levels for the food and beverage industry. The web-based application provides a platform for staff members and business proprietors to effectively modify and manage data related to stock and transactions. However, it is apparent that bakery enterprises exhibit a shared approach in their stock management procedures. The baker has a responsibility to manually update the stock availability on the WhatsApp group following each production. In order to maintain continuous production, it is i

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Benton, Jared, Christy Schirmer, Ruth Pelling, Sarah Bulger, Drew Messing, and Ireland O'Hare. "The Bakery in the Maison à la Citerne at Volubilis." Mouseion 20, no. 2 (2024): 121–55. http://dx.doi.org/10.3138/mous.20.2.01.

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During the 2019 field season, a small team working in Volubilis (Morocco) re-exposed a bakery in the Maison à la Citerne, originally excavated in the 1950s, and used archival and documentary evidence to isolate unexcavated floors and other stratigraphy. The goal of the project was to improve our understanding of production in the workshop with an eye toward a process-oriented analysis, using all available evidence, not just the architectural remains. Samples were taken from the undisturbed deposits for archaeobotanical analysis, and the various features of the bakery, such as mixers, shelves,

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Jha, Suchita, Sunakshi Gupta, Jitender Kumar, and Sandeep Rawat. "39 Bakers: roadmap to profitability through customer management." Emerald Emerging Markets Case Studies 12, no. 4 (2022): 1–26. http://dx.doi.org/10.1108/eemcs-06-2022-0193.

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Learning outcomes 1. To analyze the various business models and choose the best model to contribute maximum profit to the company.2. To understand the importance of customer management with the help of the Net Promoter Score in the food retail context.3. To develop customer loyalty strategies and implement them to improve customer management? Case overview/synopsis 39 Bakers, a multi-outlet bakery chain in Jammu, India, is run by its founder Gagan. 39 Bakers, through its retail outlets across the Jammu region, offers a variety of products, ranging from bakery items that include blends of India

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Edlin, M. Yu, V. V. Looze, and S. L. Beletskiy. "A new approach to measuring temperature and humidity inside baked bread." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 2 (February 15, 2021): 143–46. http://dx.doi.org/10.33920/igt-01-2102-10.

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The article is of interest to technologists in the field of baking, specialists and artisan bakers who produce bread and bakery products. This article deals with the topic of measuring the temperature inside the dough in the process of baking bread, highlights and describes the characteristic features of the experiment, as well as the obtained comparative characteristics, provides a comparison with other measurement methods and a description of one of the experiments, reflects the significant importance of using modern means of measuring and monitoring temperature in the process of proofi ng a

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Rudometova, I. V. "THE BAKING INDUSTRY OF CHELYABINSK REGION IN 1946–1950." Bulletin of the South Ural State University Series «Social Sciences аnd the Humanities» 23, no. 4 (2023): 23–32. http://dx.doi.org/10.14529/ssh230403.

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Based on an extensive source base, the article introduces previously unknown documents on the baking industry of the Chelyabinsk region in 1946-1950. It also clarifies the model of economic development of that period. The end of the Great Patriotic War and the beginning of the reconstruction period posed the new tasks for the bakery industry: to improve the quality of products, to expand the pre-war assortment, and to increase the capacity of enterprises in order to fully meet the demand of the population in bakery products. The article examines the network, location, material, technical and r

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Amir, Umrah, Rani Haerani, and Andi Hudiah. "Manfaat Hasil Belajar Manajemen Bakery Pastry Sebagai Kesiapan Membuka Usaha Pada Mahasiswa PKK Konsentrasi Tata Boga FT UNM." HomeEC 19, no. 1 (2024): 43. http://dx.doi.org/10.59562/homeec.v19i1.61279.

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ABSTRAK - Penelitian ini bertujuan untuk mengetahui: (1) manfaat hasil belajar manajemen bakery pastry berkaitan dengan pembuatan perencanaan usaha bakery; (2) manfaat hasil belajar manajemen bakery pastry berkaitan dengan pelaksanaan usaha bakery; (3) manfaat hasil belajar manajemen bakery pastry berkaitan dengan evaluasi usaha bakery; (4) manfaat hasil belajar manajemen bakery pastry sebagai kesiapan membuka usaha bakery. Jenis penelitian ini merupakan penelitian deskriptif dengan pendekatan kuantitatif. Penelitian dilaksanakan di jurusan Pendidikan Kesejahteraan Keluarga Fakultas Teknik, Un

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Gabrienda, Gracia, Nusril, and Redy Badrudin. "ANALISIS ORIENTASI PASAR DAN STRATEGI BAURAN PEMASARAN PENGUSAHA ROTI DI KOTA BENGKULU." Jurnal AGRISEP 11, no. 2 (2012): 153–63. http://dx.doi.org/10.31186/jagrisep.11.2.153-163.

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This research is aimed at investigating market posisition and market orientation of bakery producers, and designing mix marketing strategy for bakery producers in Bengkulu city. Four bakery producers, namely Surya Bakery, Bake Mart, Karina Bakery and Ais Bakery, are selected purposively as subject of this study. Sixty eight respondents are selected using accidental sampling method for UAI survey, and 4 respondents for each bakery. Relative Market Share and descriptive analysis are used to analyse data obtained from survay. The research found that Surya Bakery can be categorised as market leade

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Putri, Melina Ananda, and Dwi Widi Pratito S. N., SE. M.M. "MENGUNGKAP KEBERHASILAN BAURAN PEMASARAN PADA USAHA KULINER TOKO ROTI." JURNAL STIE SEMARANG (EDISI ELEKTRONIK) 15, no. 3 (2023): 82–94. http://dx.doi.org/10.33747/stiesmg.v15i3.657.

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Thisf researchf isf motivatedf byf thisf periodf off technologicalf advancementf andf competitivef marketf competition, culinaryf businessf peoplef whof want to win the competition must pay attention and implement the right marketing strategy. Onef strategyf thatf isf widelyf usedf byf culinaryf businessf actorsf isf thef marketingf mixf strategyf (Marketingf Mixf Strategy). Basically, thef purposef off establishingf af companyf isf tof seekf thef maximumf possiblef profit. Thisf researchf usesf af qualitativef approach, thef locationf off thef studyf isf atf Galaxyf Bakeryf Ungaranf Bakeryf J

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Nabela, Nabela, Adrian Irnanda Pratama, and Adrian Irnanda Pratama. "COMPARATIVE ANALYSIS OF CUSTOMER SATISFACTION BETWEEN CORNER BAKEY AND CAFE AND MM BAKERY IN BENGKALIS." Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan 2, no. 1 (2022): 139. http://dx.doi.org/10.35314/inovbizmik.v2i1.2475.

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This study aims to analyze differences in customer satisfaction between Corner Bakery and Cafe and MM Bakery, determine the factors that differentiate customer satisfaction between Corner Bakery and Cafe and MM Bakery. The type of research is comparative research with a quantitative approach. The population in this study was all consumers of Corner Bakery and Cafe and MM Bakery in Bengkalis. The number of samples in the study was 100 people. The data analysis used is descriptive statistics analysis. The dimensions used to measure customer satisfaction of the two bakery shops are product qualit

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Oko-Ose, Josephine Ngozi, and Onolunose Hannah Oko-Ose. "Analysis of Particulate Matter and Respiratory symptoms of Bakery Workers in a Tertiary Educational Institution South-South Nigeria." GPH-INTERNATIONAL JOURNAL OF BIOLOGICAL & MEDICINE SCIENCE 07, no. 10 (2024): 01–09. https://doi.org/10.5281/zenodo.14050050.

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One major factor causing deterioration of air quality adversely affecting human health is Particulate Matter (PM). PM is the sum of all solid and liquid particles suspended in air, which include organic and inorganic particles such as dust, soot, smoke, and liquid droplets. This is a comparative study of an institutional bakery and office workers of the same institution. The study compared the airborne particulate matter density of the sections and respiratory symptoms of the workers. The study group comprised of fifteen-(15) bakery workers (mixers, dough makers and bakers) exposed to flour du

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18

Regar, Antonius Brian, Jenny Baroleh, and Leonardus R. Rengkung. "KARAKTERISTIK KONSUMEN PRODUK ROTI CELLA BAKERY DAN HOLLAND BAKERY DI MANADO." AGRI-SOSIOEKONOMI 11, no. 3A (2016): 57. http://dx.doi.org/10.35791/agrsosek.11.3a.2015.10536.

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The aim of this study was to describe factors that distinguish consumers in selecting Bread Product Cella Bakery Holland Bakery. This study uses primary data were taken from interviews with respondents (Consumer Bread Product Cella Bakery and Holland Bakery) which incidentally encountered were making purchases at Cella Bakery and Holland Bakery by using a list of questions (questionnaire) were analyzed descriptively presented in tabular form. This study can provide information for producers to know and understand the characteristics of the consumers in order to increase sales. The results show

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Garcias, Gisela, Letícia Gomes, Odete Pereira, Nuno Fernandes, and Armando Silva. "Alérgenos e Asma Ocupacional na Panificação: uma Revisão da Literatura." Revista Portuguesa de Saúde Ocupacional 16 (December 31, 2023): esub0400. http://dx.doi.org/10.31252/rpso.22.07.2023.

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Introduction/ framework/ objectives “Baker’s Asthma” is a common type of occupational asthma in the bakery industry, related to the inhalation of allergens present in the work environment. It is a disease that produces high rates of absenteeism and temporary unfit for duty (sick leave). This study aimed to gather information about the presence of allergens present in the bakery sector that can develop occupational asthma, with the aim of potenciate the intervention by occupational health services. Methodology A literature review was carried out, including studies found in the online databases

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Pangeran, M. Ryan Syah, M. Hermansyur, and Muller Tamba. "PENGARUH PROMOSI DI MEDIA SOSIAL, PERSEPSI KEMUDAHAN SEBAGAI PEMBENTUK MINAT BELANJA KONSUMEN PRODUK BAKERY YANG DI MODERASI OLEH WORD OF MOUTH (STUDI KASUS PADA BAKERY CAKE DAN SHOP MEDAN)." Jurnal Akuntansi, Manajemen dan Ilmu Ekonomi (Jasmien) 2, no. 02 (2022): 19–29. http://dx.doi.org/10.54209/jasmien.v2i02.82.

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Penelitian ini bertujuan untuk mengetahui pengaruh promosi di media sosial dan persepsi kenyamanan terhadap minat belanja konsumen pada produk Mr. Bakery. Family Bakery Cake and Shop baik sebagian maupun bersamaan. Untuk mengetahui apakah word of mouth memoderasi pengaruh promosi di media sosial dan persepsi kenyamanan terhadap minat konsumen berbelanja produk Bakery di Mr. Family Bakery Cake and Shop. Jumlah populasi dalam penelitian ini berjumlah 159 orang, dan dengan menggunakan rumus Slovin diperoleh sampel sebanyak 114 orang. Teknik analisis yang digunakan adalah residual MRA. Hasil penel

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Memon, Ubedullah, Qamarunnisa Aziz, Nabeela Arain, Maham Zahra, and Masroor Ali. "The Indus Bakers: recipe for resilience." Emerald Emerging Markets Case Studies 14, no. 2 (2024): 1–27. http://dx.doi.org/10.1108/eemcs-12-2023-0471.

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Learning outcomes After reading this case study, the students will be able to analyze an external environment using the PESTLE framework for identifying key factors and assessing their impact on strategic decision-making, evaluate the importance of the company, competitors and customers in strategic decision-making and how the 3Cs model provides useful insights in a competitive environment and get useful insights from PESTLE and the Ansoff matrix for making well-informed strategic growth decisions. Case overview/synopsis The Indus Bakers, led by Suresh Kumar, Ajeet Kumar and Kareem Ahmed, face

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Martínez, José Ciro. "Site of Resistance or Apparatus of Acquiescence? Tactics at the Bakery." Middle East Law and Governance 10, no. 2 (2018): 160–84. http://dx.doi.org/10.1163/18763375-01002002.

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This article explores the importance and impact of a set of actions through which bakers manipulate laws and regulations that seek to organize and regulate how they do business. It builds on eighteen months of fieldwork conducted in Jordan, twelve of which were spent working in three different bakeries in the capital, Amman. Moving away from the idea that public policies are simply imposed, the article looks in detail at the social relations through which they are enacted. By honing in on the bakery, and examining arrangements between bakery owners, workers, consumers and ministerial employees

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Ajayeoba, A. O., I. B. Yekini, B. S. Badmus, and O. O. Ojo. "Assessment of peak expiratory flow rate of bakers in Osun, Lagos and Oyo States, Nigeria." Nigerian Journal of Technology 40, no. 5 (2022): 779–87. http://dx.doi.org/10.4314/njt.v40i5.3.

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Bakers are exposed to flour dust; thence, they face various tremendous health problems such as asthma and some other respiratory illnesses, which may be aggravated when combined with improper awareness of ways of protection and ignorance by bakery employers and employees. This study focused on bakers' speed of expiration in the selected geographical locations by assessing the Peak Expiratory Flow Rate (PEFR) of the bakers and also establishing equations involving their anthropometric parameters. A total of 435 subjects were considered for each group, classified as a test group and a control gr

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Ekawati, Ekawati, Yuliani Setyaningsih, Ida Wahyuni, and Hanifa M. Denny. "The Effect of Awkward Postures and Musculoskeletal Disorder Incidents: A Case Study of Bakery Workers." BIO Web of Conferences 54 (2022): 00005. http://dx.doi.org/10.1051/bioconf/20225400005.

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Musculoskeletal complaints or MSDs are common in the bakery industry. Observations and analyses of work posture among bakers are crucial to determine the most practical solution to MSD subjective complaints. This study aims to analyze the impact of work posture on musculoskeletal events in bakery industry workers. This research is quantitative research with a cross-sectional approach. This study recruited 52 bakers. Work posture data was obtained by utilizing the Rapid Entire Body Assessment (REBA) instrument. The subjective musculoskeletal complaint data were collected using the Nordic Body M

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Danladi, S. B., N. Garba, S. Hayatu, et al. "Evaluation of some haematological and coagulation profiles of occupationally heat stress individuals of bakery industries in Kano, Nigeria." Dutse Journal of Pure and Applied Sciences 10, no. 3c (2024): 213–20. http://dx.doi.org/10.4314/dujopas.v10i3c.20.

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Bakers are exposed to heat stress in their work places, which can result in a variety of outcomes ranging from mild heat cramps to heat stroke. There is paucity of published data on the wallop of heat stress on haematologic and haemostatic parameters of individuals occupationally exposed to heat stress from bakery industries. This study attempted to evaluates some haematological and coagulation parameters of bakery workers who are occupationally exposed to heat stress in the baking industries. One hundred (100) individuals who consented to participate among which are: 70 bakers and 30 non-bake

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Sukma Irdiana, Nur Laily Arifiyah, and Yatna Supriatna. "PELATIHAN PEMANFAATAN MANAJEMEN KEUANGAN DAN DIGITAL MARKETING DALAM MENINGKATKAN PENDAPATAN UMKM DI KECAMATAN PASRUJAMBE." J-ABDI: Jurnal Pengabdian kepada Masyarakat 2, no. 12 (2023): 7079–84. http://dx.doi.org/10.53625/jabdi.v2i12.5578.

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Persaingan di dunia bakery sekarang ini sangatlah ketat. Hal ini terbukti dari banyaknya usaha bakery di Lumajang. Assafir’s Bakery merupakan salah satu toko bakery di Lumajang yang berkembang. Dengan inovasi yang begitu tinggi dengan memanfaatkan bahan baku yang ada di Kecamatan Pasrujambe, Assafir’s Bakery mulai beranjak naik. Dengan berkembangnya Assafir’s Bakery, Assafir’s Bakery merasa memiliki kelemahan dalam bidang manajemen keuangan dan digital marketing. Untuk itu Assafir’s Bakery meminta bantuan kepada Tim Pengabdian Masyarakat melalui seorang dosen yang merangkap sebagai Ibu Ketua T

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Khajavi, Maryam Z., Abhishek D. Tripathi, and Kianoush Khosravi-Darani. "Strategies of Freezing Tolerance in Yeast: Genes’ Rapid Response for Accumulation of Stress Protectants." Current Nutrition & Food Science 15, no. 6 (2019): 531–35. http://dx.doi.org/10.2174/2210315508666181009113623.

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Production of frozen ready-to-bake bakery products has gained significant attention during the past few years. However, the freezing process during the production of frozen bakery products may decrease the quality especially in the case of suppression of the activity of baker yeast. Great improvements in the quality of frozen bakery products may be achieved by increasing the stability of yeast during freezing storage. Many microorganisms have different kinds of mechanisms to suppress environmental, freezing or thawing stresses. In this review paper, reported strategies which are used for risin

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Rianto, Evi, and Jonson Manurung. "Total Prediction Decision Support System Bakery and Cake Production Using Mamdani Fuzzy Method." Jurnal Mandiri IT 10, no. 2 (2022): 74–79. http://dx.doi.org/10.35335/mandiri.v10i2.95.

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The decision support system for predicting the amount of bakery and cake production using the fuzzy mamdani method is one of the processes for determining the prediction of the amount of bakery and cake production for the next month so that the desired production amount is according to needs. Neko-Neko Bakery & Cake so far in predicting the amount of production where the demand for bakery and cake is sometimes not fulfilled considering that the available bakery and cake production is not sufficient because the bakery and cake supplies in the production section do not meet and vice versa, n

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Adhikari, Krishna Gopal. "An analysis of cost and revenue of Bakery Industry in Dharan." शोधसुधा Shodh Sudha 1, no. 1 (2023): 143–58. http://dx.doi.org/10.3126/ss.v1i1.59740.

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The research paper aims to analyse the cost and revenue of bakery industry in Dharan. This research is based on primary data. To achieve the objective, quantitative and qualitative research designs have been used. Bakery industry is the emerging business industry in Dharan. Bakery industry is a huge business that caters to people's weaknesses for tasty breads, cakes, pies and sweet rolls. It is revealed that the cost and revenue of bakery products have highest mean values whereas location is least important than other dimensions. There is various bakery industry in Dharan, which produce differ

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Hardiansyah, Raja, Imran Ilyas, Denny Setiadharma, and Muhammad Galih Nugroho. "ANALISIS STRATEGI PEMASARAN UNTUK MENINGKATKAN DAYA SAING PADA MORNING BAKERY TANJUNGPINANG." MANAJERIAL DAN BISNIS TANJUNGPINANG 7, no. 2 (2024): 91–99. https://doi.org/10.52624/manajerial.v7i2.2437.

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Penelitian ini bertujuan untuk menganalisa strategi pemasaran yang dilakukan toko roti Morning Bakery untuk meningkatkan daya saing. Metode penelitian pada penelitian ini menggunakan metode deskriptif kualitatif. Metode pengumpulan data pada penelitian ini menggunakan metode wawancara, observasi, dan dokumentasi. Hasil penelitian strategi pemasaran untuk meningkatkan daya saing pada toko roti Morning Bakery yaitu strategi pemasaran yang dilakukan oleh toko roti Morning Bakery cukup efektif dalam mempromosikan produk dan mengembangkan kualitas produknya. Morning Bakery terus mengembangkan strat

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Akkozha, Ilyas Sharipkhanuly, Auyelbek Iztayev, Bauyrzhan Auyelbekovich Iztayev, Rauan Buribayevna Mukhtarkhanova, and Madina Asatullaevna Yakiyayeva. "Accelerated technology for bread preparation using activated water." Potravinarstvo Slovak Journal of Food Sciences 17 (June 6, 2023): 484–502. http://dx.doi.org/10.5219/1881.

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In this study we studied the production of bakery products with an accelerated production cycle using different dispersed flour and ion-ozoned water. The dough was prepared by mechanical loosening of compressed air under pressure (1.5-3 atm). The accelerated technology of bread production combined with wholemeal flour increases the independence of the bakery and reduces the production time of the finished product. The air bubbles in the cavitation process create a finer texture and more airy porous products resulting in higher-quality bread with excellent sensory and textural properties. The a

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Jance, Marsha. "The Bakery." Journal of Business Case Studies (JBCS) 9, no. 6 (2013): 415–28. http://dx.doi.org/10.19030/jbcs.v9i6.8187.

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Miller, Ben. "Village Bakery." New England Review 35, no. 2 (2014): 39–56. http://dx.doi.org/10.1353/ner.2014.0098.

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Garcia, Camille Rose. "Creepcakes Bakery." Aztlán: A Journal of Chicano Studies 26, no. 2 (2001): 225–29. http://dx.doi.org/10.1525/azt.2001.26.2.225.

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Bella, Mia Twu, Ratih Puspitorini Yekti Ambarkahi, and Wenny Dhamayanthi. "Analysis of The Influence of Taste, Packaging, Brand and Quality on Purchase Decisions For Conato Bakery Bread Products Jember." Jurnal Manajemen Agribisnis dan Agroindustri 3, no. 2 (2023): 23–27. https://doi.org/10.25047/jmaa.v3i2.76.

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This research reveals the influence of consumer behavior in particular consumers at Conato Bakery regarding purchasing decisions namely by analyzing Influence Attribute Product Regarding Purchasing Decisions Conato Bakery Jember Bread Products. This research reveals the influence of taste factors, packaging, brand and quality product both simultaneously or partially, as well as regarding the factors that have a dominant influence on purchasing decisions Conato Bakery Jember bakery products. The analytical tool used in this research is multiple linear regression analysis. Overall, the results

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Sondakh, Lourina. "ANALISIS BAURAN PEMASARAN TERHADAP PENJUALAN USAHA BAKERY (Studi Kasus pada Toko BreadTalk dan Kawan Baru Manado)." AGRI-SOSIOEKONOMI 8, no. 1 (2015): 10. http://dx.doi.org/10.35791/agrsosek.8.1.2012.7357.

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The object of the research is Bakery shops in Manado. Bread Talk and Kawan Baru Bakery shop have chosen to be observed. The purpose of this study is to determine and to compare the marketing mix that is used by both bakery shops. The study is expected to provide input for bakery manufacturers in terms of management. From these results it can be concluded that the concept of marketing mix of Kawan Baru bakery shop is the selling concept that the output is profit while Bread Talk bakery shop is not only profit but also consumer satisfaction. The difference between the two stores is in the applic

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Musa, Adekunle Ibrahim, and Oluseyi A. Orelaja. "Ergonomic Consideration of the Effect of Flour Dust on Peak Expiratory Flow Rate of Bakers in Abeokuta, Ogun State." TRANSACTIONS of the VŠB – Technical University of Ostrava, Safety Engineering Series 12, no. 1 (2017): 19–24. http://dx.doi.org/10.1515/tvsbses-2017-0003.

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Abstract Flour dusts are one of the most harmful chemicals in the bakery industries which could lead to serious heart and lung diseases. This study investigated the effect of flour dust on Peak Expiratory Flow Rate of male bakers in Abeokuta, Ogun State, Nigeria with the relationship to the anthropometrical parameters. A total of One hundred Eighty (180) male participants were investigated, where ninety (90) participants were bakers and ninety (90) individuals as control group. The Peak expiratory flow rate (PEFR) and anthropometrical parameters of the participant were measured using mini-Wrig

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Wala, Tirsa Rosiana Lini, Grace B. Nangoi, and Stanley Kho Walandouw. "Penerapan sistem informasi akuntansi manajemen terhadap pengendalian kualitas produk pada Holland Bakery Manado." Indonesia Accounting Journal 2, no. 1 (2020): 58. http://dx.doi.org/10.32400/iaj.27705.

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Holland Bakery is a brand for modern bakery franchise networks with premium quality. Holland Bakery was first established in 1987 in Jakarta, under the auspiece of PT. Mustika Citra Rasa. Holland Bakery is the only Disney character licensee bakery in Indonesia. Holland Bakery has 22 branches that manage more than 400 outlets and will continue to be expanded nationally to other cities. The purpose of this research is to analyze the application of Management Accounting Information System to Product Quality Control in Holland Bakery Manado. This type of research is qualitative descriptive researc

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Syahputra, Aditya Maulana, Julyanto Ekantoro, and Tira Fitriawardhani. "STRATEGI DIGITAL MARKETING LARITTA BAKERY SURABAYA DALAM UPAYA MENINGKATKAN BRAND AWARENESS MELALUI INSTAGRAM @LARITTABAKERY." Jurnal Review Pendidikan dan Pengajaran 8, no. 1 (2025): 2485–90. https://doi.org/10.31004/jrpp.v8i1.41677.

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Di Surabaya ada 15 toko roti, yaitu Bon Ami, Igor’s Pastry & Café, Spikoe Resep Kuno, Lapis Kukus Surabaya, Suzana Bakery, Roti Paulus, Kampoeng Roti, Melly Roti & Kue, Tungga Dewi Cake, The Harvest, Fran’s Bakery & Ice Cream, Holland Bakery, Barby’s Bakery, Corica Pastries, dan Laritta Bakery juga menjadi salah satu diantaranya, menjelaskan bahwasannya dalam bisnis ini terdapat tantangan yang besar karena ketatnya persaingan. Laritta bakery merupakan salah satu perusahaan yang berjalan dibidang bisnis pembuatan roti dimana saat ini masih terus bersaing satu sama lain dengan kompet

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Luthfiyah, Annisa, Surya Bintarti, and Muhamad Ali Maskuri. "Personal Selling Memoderasi Nilai yang Dirasakan dan Harga terhadap Revisit dengan Mediasi Kepuasan Konsumen Holland Bakery." Journal on Education 5, no. 4 (2023): 16883–99. http://dx.doi.org/10.31004/joe.v5i4.2895.

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The current business in Indonesia, especially in the food sector, has grown rapidly over time. Based on environmental phenomena, bread is one of the favorite foods to replace rice. The millennial generation tends to want to try everything they see on the internet, for example, one of which is food. Various kinds of bakeries spread across Indonesia, sales of Holland Bakery always occupy the third position. Holland Bakery offers a variety of interesting products to consumers. This study aims to examine the relationship between perceived value and price on repurchase intentions through consumer m

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Rahma, Ardhya Yosheta. "Strategi Pengembangan Pada Bintang Bakery." Agri Wiralodra 16, no. 2 (2024): 58–66. http://dx.doi.org/10.31943/agriwiralodra.v16i2.66.

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Penelitian ini dilakukan pada usaha Bakery di Bintang Bakery Lampung. Tujuan dari penelitian ini adalah (1) Mengetahui posisi Bintang Bakery jika diidentifikasi menggunakan matriks analisis SWOT; (2) Mengetahui prioritas strategi pengembangan yang tepat dalam pengembangan usaha Bintang Bakery. Informan ditentukan menggunakan teknik purposive sampling dengan mempertimbangkan latar belakang informan yang memiliki pengetahuan mengenai Bintang Bakery dan berusia 17 tahun keatas. Berdasarkan hasil penelitian, nilai analisis matriks IFAS dan EFAS yaitu 1,032 dan 0,485 sehingga dapat diketahui posisi

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Muhammad Farras Nasrida, Lily Zahra Firdausya, and Leli Astuti Gulo. "Analisis Strategi Bisnis Usaha Mikro Kecil Menengah Toko Kue (Studi Kasus Pada Toko Kue “Olahan Mey” Di Palangka Raya)." Journal of Management and Social Sciences 2, no. 2 (2023): 120–29. http://dx.doi.org/10.55606/jimas.v2i2.266.

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Bakery store business analysis is an attempt to understand the factors that affect the performance of a bakery store in a competitive market. In this analysis, several key factors such as the external environment, the internal environment, as well as social and cultural factors need to be taken into account. In bakery store business analysis, several analysis methods can be used such as SWOT analysis, Five Forces analysis, and market analysis. These methods can help the bakery store identify existing opportunities and challenges and find the right business strategy to optimize the performance

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Athalarania Melati and Husnah, Harnida Wahyuni Adda. "Implementasi Bauran Pemasaran Produk Bakery Pada PT.Bumi Nyiur Swalayan (BNS) Pusat." Jurnal Manajemen dan Ekonomi Kreatif 1, no. 2 (2023): 38–45. http://dx.doi.org/10.59024/jumek.v1i2.72.

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Berkembangnya usaha bakery dalam dunia bisnis mengakibatkan semakin banyak jenis roti yang menjadi pilihan masyarakat. Usaha bakery pada cabang utama PT. Bumi Nyiur Swalayan (BNS) merupakan salah satu kelompok usaha bakery yang ada di kota Palu. Selain beroperasi dalam bidang ritel, perusahaan ini juga bergerak dalam bidang usaha bakery, terutama roti yang diproduksi langsung di PT. Bumi Nyiur Swalayan (BNS). Tujuan penelitian ini adalah untuk menganalisis bauran pemasaran yang diterapkan oleh usaha Bakery BNS. Adapun metode yang digunakan pada penelitian yaitu menggunakan metode deskriptif ku

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Hikmatillah, Varissa. "E-CRM Berbasis Web Pada Sistem Informasi Penjualan Toko Kue." JATISI (Jurnal Teknik Informatika dan Sistem Informasi) 9, no. 4 (2022): 3108–18. http://dx.doi.org/10.35957/jatisi.v9i4.2365.

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Bunda Bakery merupakan salah satu tempat yang menyediakan berbagai macam kue. Bunda Bakery memiliki varian rasa dan bahan yang beragam serta harga yang beragam. Sejauh ini, Bunda Bakery melakukan penjualan masih secara manual yaitu dengan bentuk mulut ke mulut, sehingga jangkauan penjualan masih terbatas dan belum bisa meluas kebeberapa daerah. Dengan berkembangnya teknologi informasi, dari itu perlu diterapkan strategi yang sangat baik sehingga membuat usaha Bakery ini lebih akurat serta meningkatkan layanan penjualan dan customer support. Toko Bunda Bakery yang berlokasi di Desa Bunut Sebera

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Viktorova, E. P., T. A. Shakhrai, E. V. Lisovaya, and N. N. Kornen. "Algorithm for the development of enriched bakery products using food additives." New Technologies 18, no. 1 (2022): 33–39. http://dx.doi.org/10.47370/2072-0920-2022-18-1-33-39.

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The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the population. The development of fortified food products, and, above all, bakery products with food additives is the most promising direction in the field of creating functional food products. The algorithm for the development of enriched bakery products food additives has been proposed considering the importance of the problem of health saving of

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Akbar, Rahmad, and Andri Nofiar Am. "PERAN KEPUASAN PELANGGAN DALAM MEMEDIASI PENGARUH KUALITAS PELAYANAN DAN CITRA MEREK TERHADAP LOYALITAS PELANGGAN (STUDI KASUS DI KAMPAR BAKERY BANGKINANG)." Jurnal Manajemen 18, no. 2 (2022): 194–224. http://dx.doi.org/10.25170/jm.v2i18.1832.

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This study aims to determine and explain about the effect of service quality and brand image on customer loyalty mediated by customer satisfaction on Kampar Bakery Bangkinang bread products. The data analysis using path analysis (Path Analysis). This study uses quantitative data. Random data collection techniques. Data sources in this study were from Kampar Bakery Bangkinang from 2013 until 2018. The data analysis techniques were descriptive analysis, normality test, multicollinearity test, autocorrelation test, heteroscedasticity test. The results of this study are as follows 1) Service quali

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Arifah, Mutia Nur, and Sri Suryoko. "Pengaruh Kualitas Pelayanan dan Inovasi Produk pada Boy's Cake and Bakery Mojolaban, Sukoharjo." Jurnal Ilmu Administrasi Bisnis 10, no. 1 (2021): 849–56. http://dx.doi.org/10.14710/jiab.2021.29853.

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Abstract: In this study, specifically discussing the sales of Boy's Cake and Bakery in 2016 - 2019, sales were quite volatile, because in the last year, 2019, there was a significant decrease. This study is to determine Service Quality (X1) and Product Innovation (X2) on Purchasing Decisions (Y) at Boy's Cake and Bakery. Researchers used explanatory research type and purposive sampling and accidental sampling techniques. The results showed that the service quality variable (X1) had a positive effect on the purchase decision for Boy's Cake and Bakery (Y), the product innovation variable (X2) ha

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Kalbarini, Rahmah Yulisa. "Label Halal dan Dampaknya Terhadap Pendapatan Usaha Maha Bakery di Kota Pontianak." Halal Research Journal 2, no. 1 (2022): 26–35. http://dx.doi.org/10.12962/j22759970.v2i1.226.

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Penelitian ini memiliki tujuan yaitu: 1) Mengetahui pendapatan di toko Maha Bakery sebelum dan sesudah adanya label halal. 2) Untuk mengetahui apakah label halal berdampak pada harga produk di toko Maha Bakery. Metode penelitian dalam ini adalah kualitatif dengan menggunakan metode deskriptif. Teknik pengumpulan data dalam penelitian ini adalah observasi, wawancara dan dokumentasi. Kesimpulan dari penelitian ini ialah: 1) Pendapatan Maha Bakery sebelum adanya label halal ialah stabil. Kemudian setelah Maha Bakery mendapatkan label halal pendapatannya mengalami peningkatan. Adanya label halal p

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Ashari, Rahmaningtyas Fitriana, and Hadi Jatmiko. "Peranan Pastry and Bakery Corner saat Breakfast pada Pavilion Restoran JW Marriot Hotel Surabaya." Jurnal Pariwisata dan Perhotelan 1, no. 2 (2023): 8. http://dx.doi.org/10.47134/pjpp.v1i2.1900.

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Tugas Akhir ini berjudul Peranan Pastry And Bakery Corner Pada Saat Pelayanan Breakfast Di Pavilion Restoran JW Marriot Hotel Surabaya. Penulisan tugas akhir ini bertujuan untuk mengetahui peranan pastry corner pada saat pelayanan breakfast di hotel JW Marriot Surabaya sehingga dapat dilakukan peningkatan kinerja Pelayanan di JW Marriot Hotel Surabaya. Metode analisis data dengan metode analisis deskirptif dengan melakukan pengamatan langsung. Berdasarkan hasil pembahasan , maka kesimpulannya adalah Peranan Pastry and Bakery Corner sangat penting dalam menunjang pelayanan breakfast, hal ini da

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Mailiana, Mailiana, Diana Hayati, Penta Lestarini Budiati, and Saniah Saniah. "ANALISA METODE FORECASTING DALAM PENYUSUNAN ANGGARAN PENJUALAN DAN ANGGARAN PRODUKSI PADA RUMAH PRODUKSI DNA BAKERY DI KECAMATAN TAMBAN KABUPATEN BARITO KUALA." Dinamika Ekonomi: Jurnal Ekonomi dan Bisnis 18, no. 1 (2025): 158–72. https://doi.org/10.53651/jdeb.v18i1.582.

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The purpose of this study is to determine how to prepare a forecast and sales budget and production budget for DNA Bakery bread in 2024-2025 at the DNA Bakery Production House in Tamban District. The method used in this study is descriptive and quantitative. The results of the study stated that the sales forecast for DNA Bakery bread with several tofu flavors in 2024 was 7,560 and in 2025 it was 4,320, while 2-flavor tofu bread in 2024 was 3,920 pcs and in 2025 it was 4,200 pcs, and 3-flavor bread in 2024 was 3,770 pcs and in 2025 it was 4,040 pcs. The sales budget for DNA Bakery bread at the

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