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Journal articles on the topic 'Food and Beverage Business'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Qonita, R. R. A., E. W. Riptanti, N. Setyowati, and I. Khomah. "Functional Beverage SMEs in Solo Raya: A Study of Business Potential and Challenges." IOP Conference Series: Earth and Environmental Science 1490, no. 1 (2025): 012054. https://doi.org/10.1088/1755-1315/1490/1/012054.

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Abstract The transformation of food systems is necessary to ensure food availability, strengthen food resilience, and guarantee nutritional food security. One supporting trend of this transformation is the growing public interest in functional beverages. This study explores the potential and business challenges of functional beverages at the SME level. It is a descriptive-analytical study utilizing survey and observation techniques. The samples comprise 105 SME owners in Solo Raya (Surakarta and its vicinity), selected using simple random sampling. Data were analyzed with the descriptive data

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Subekti, Rini, Elisabeth Ria Viana Praningtyas, and Putu Ayu Anggya Anggraini. "Increasing Satisfaction and Repurchase Intention on Contemporary Food and Beverages Through E-commerce." Terbuka Journal of Economics and Business 4, no. 1 (2023): 11–20. http://dx.doi.org/10.33830/tjeb.v4i1.4880.

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This study aims to analyze consumption behavior using 2 categories of consumer behavior, namely utilitarian shopping value and hedonic shopping value. Utilitarian shopping value and hedonic shopping value to increase satisfaction and repurchase intention in the contemporary food and beverage business through e-commerce. Nowadays, food and drink are not only basic needs but also a part of a lifestyle. The food industry is currently growing rapidly. According to data from the Ministry of Industry, the food and beverage industry is one of the important sectors that supports the performance of the

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Hatu, Mohamad Akbar R., Weny Almoravid Dungga, and Waode Mustika. "Perlindungan Hukum Terhadap Konsumen Terkait Penjualan Makanan Dan Minuman Dalam Kemasan Kadaluarsa." Jurnal Ilmu Sosial, Humaniora dan Seni 1, no. 4 (2023): 359–65. https://doi.org/10.62379/jishs.v1i4.781.

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Abstract In the current era of globalization and technological development, many Indonesian industries are competing to produce goods, including food and beverages, which are continuously developing rapidly, therefore consumers must be more careful in choosing food and beverage products that are circulated and marketed in Indonesia. Food and beverage production that is marketed only becomes the object of exploitation by business actors who deliberately seek profit because of the reality at this time there are still many consumers who only directly accept and consume food and beverage products

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Mardjuni, Sukmawati, Thanwain, Indrayani Nur, Herminawaty Abubakar, Firman Menne, and Abdul Karim. "BUSINESS SUSTAINABILITY IN FOOD AND BEVERAGE PROCESSING INDUSTRY THROUGH INNOVATION IN MAROS REGENCY, INDONESIA." Journal of Southwest Jiaotong University 57, no. 6 (2022): 995–1003. http://dx.doi.org/10.35741/issn.0258-2724.57.6.85.

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Research to analyze the influence of the creativity and innovation of business actors on the sustainability of food and beverage processing business actors. This research analyzes the influence of creativity on business continuity through food and beverage processing business actors in the Maros Regency. This research is a quantitative research with the explanatory method. The population in the food and beverage processing industry in Maros Regency is 476. This study uses the Slovin formula so that the number of samples is 217 units or business actors in the food and beverage processing indust

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Marsiwi, Dwiati, Asis Riat Winanto, and Purwanto Purwanto. "Characteristics and Problematics of UMKM in Ponorogo." Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi 15, no. 1 (2020): 91. http://dx.doi.org/10.24269/ekuilibrium.v15i1.2086.

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Small, Micro and Medium Enterprises (UMKM) currently have good developments, especially in the food and beverage sector. Even though the area of business is small, it does not need to be underestimated that this business also needs funds/finance. Financial management and reporting for micro, small and medium businesses are often considered difficult. On the other hand, the Indonesian Accountants Association has applied Accounting Standards which are easier to implement in small business actors, namely the Financial Accounting Standards for Micro, Small and Medium Enterprises (SAK-EMKM), effect

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Marsiwi, Dwiati, Asis Riat Winanto, and Purwanto Purwanto. "Characteristics and Problematics of SMEs in Ponorogo." Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi 15, no. 1 (2020): 91–102. http://dx.doi.org/10.24269/ekuilibrium.v15i1.2020.pp91-102.

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Small and Medium Sized Enterprises (SMEs) currently have good developments, especially in the food and beverage sector. Even though the area of business is small, it does not need to be underestimated that this business also needs funds/finance. Financial management and reporting for small and medium sized enterprises are often considered difficult. On the other hand, the Indonesian Accountants Association has applied Accounting Standards which are easier to implement in small business actors, namely the Financial Accounting Standards for Small and Medium Sized Enterprises (FAS-SMEs), effectiv

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7

Wikamulia, Nathaniel, and Sani Muhamad Isa. "Predictive business intelligence dashboard for food and beverage business." Bulletin of Electrical Engineering and Informatics 12, no. 5 (2023): 3016–26. http://dx.doi.org/10.11591/eei.v12i5.5162.

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This research was conducted to provide an example of predictive business intelligence (BI) dashboard implementation for the food and beverage business (businesses that sell fast-expired goods). This research was conducted using data from a bakery's transactional database. The data are used to perform demand forecasting using extreme gradient boosting (XGBoost), and recency, frequency, and monetary value (RFM) analysis using mini batch k-means (MBKM). The data are processed and displayed in a BI dashboard created using Microsoft Power BI. The XGBoost model created resulted in a root mean square

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Shrestha, Noora. "Factor Analysis of Students’ Exposure to Social Media for Food and Beverage." International Journal of Research and Review 8, no. 2 (2021): 113–18. http://dx.doi.org/10.52403/ijrr.20210219.

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Food and beverage marketing on social media is a powerful factor to influence students’ exposure to social media and application for food and beverage. It is a well-known fact that most of the food and beverage business target young people on the social media. The objective of the study is to identify the factors associated to the students’ exposure in the social media platforms for food and beverage. The young students between the ages 20 to 26 years completed a self-administered questionnaire survey on their media use for food and beverages. The questionnaire was prepared using Likert scale

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9

Fitriani, Sri Mita, and Titis Tatasari. "The Role of Business Communication in Improving Sales in The Food and Beverage Industry (Case Study on Gozadera Bar De Tapas)." INCOME: Innovation of Economics and Management 2, no. 3 (2024): 10–13. http://dx.doi.org/10.32764/income.v2i3.4968.

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The food and beverage sector has been around for a while and has produced goods. A business classification encompassing the food and beverage industry is any enterprise that centers its operations around food or beverages, including F&B services. Maintaining a high standard of continuity and excellence in business communication is essential since customer or colleague satisfaction is critical to corporate success. Thus, this study aims to examine the role that business communication plays in increasing sales in the food and beverage industry and the challenges associated with business comm

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C. C., Ifekanandu, and Ihuoma C. I. "Frugal Innovation and Business Success of Food and Beverage Firms in South-South Nigeria." Journal of Advanced Research and Multidisciplinary Studies 4, no. 2 (2024): 70–91. http://dx.doi.org/10.52589/jarms-w0304yj9.

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This study examined frugal innovation and business success of food and beverage firms in South-South Nigeria. The study employed the correlational research design. The population of this study consisted of all the 82 registered food and beverage firms in South-South Nigeria. The unit of analysis was made up of managers of the selected food and beverage firms in South-South Nigeria. The sample size was determined using the Taro Yamene’s formula. A structured questionnaire was used to elicit data from the respondents. The data collected were analyzed statistically while the Pearson Product Momen

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Vavensy, Putri, and Sarwo Edy Handoyo. "Influence of Motivation, Business Capital, Entrepreneurial Knowledge, and Business Networks on Business Success." International Journal of Management Science and Application 1, no. 2 (2023): 87–102. http://dx.doi.org/10.58291/ijmsa.v1i2.76.

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Starting a business is not easy. Entrepreneurs face various kinds of difficulties in running their businesses. If difficulties cannot be overcome, it can worsen business performance and can even lead to bankruptcy. Entrepreneurs must be able to build a competitive advantage in their businesses. This can affect the sustainability of its business. Several factors influence business success. This study aims to analyze the effect of motivation, venture capital, entrepreneurial knowledge, and business networks on business success in the food and beverage business in Jakarta, Indonesia. The populati

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Dedi, Dedi, Seyla Seyla, and Wirda Lilia. "INFLUENCE OF PROFITABILITY, ASSET STRUCTURE, SALES GROWTH AND BUSINESS RISK ON INVESTMENT." Jurnal Ipteks Terapan 16, no. 1 (2022): 148–58. http://dx.doi.org/10.22216/jit.v16i1.874.

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This study aims to determine the effect of profitability, asset structure, sales growth and business risk on investment. In the food and beverage industry companies listed on the Indonesia Stock Exchange (IDX) in 2015-2019 the data used comes from the Indonesian stock exchange through the www.idx.co.id site and has been selected based on the criteria in this study. The population used in this study is companies engaged in the food and beverage industry, totaling 26 companies, using a purposive sample, the samples obtained are 14 companies. With this research, it becomes a science to help furth

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Setiyawan, Ayuk, Muzakar Isa, and M. Farid Wajdi. "SMEs Performance and Halal Food Supply Chain." Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi 18, no. 1 (2023): 62–71. http://dx.doi.org/10.24269/ekuilibrium.v18i1.2023.pp62-71.

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The food and beverage business has a strategic role in the economy and food security, where 90% of national food products are provided by SMEs. SMEs also control 99.9% of the industrial market, absorb 97% of the national workforce and contribute 60% to GDP. On the other hand, food and beverage SMEs have the lowest resistance to the COVID-19 pandemic, so efforts need to be made to strengthen organizational resilience to the uncertainty of the business environment. This study aims to describe the food and beverage business supply chain, analyze the level of business efficiency and analyze the ke

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J. C., Ezekiel-Hart, and Renner B. A. "Electronic Marketing Techniques and Business Success of Food and Beverage Manufacturing Firms in South-South, Nigeria." Journal of Advanced Research and Multidisciplinary Studies 4, no. 3 (2024): 64–76. http://dx.doi.org/10.52589/jarms-bwbdertd.

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This study examined electronic marketing techniques and business success of food and beverage manufacturing firms in south-south, Nigeria. This study adopted the correlational research design; the population of this study consisted of 28 registered food and beverage manufacturing firms in South-South, Nigeria. One hundred and ninety-six (196) managers and senior marketing personnel of the registered food and beverage manufacturing firms on the basis of 7 managers and senior marketing personnel per headquarter branch constituted the study subjects. The responses received from the data were anal

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15

Ekardi, Rhazes, and Arif Hartono. "Business Plan and Its Implementation on Food and Beverage Business “Alibaba Frozen Food”." Asian Journal of Economics, Business and Accounting 24, no. 3 (2024): 139–46. http://dx.doi.org/10.9734/ajeba/2024/v24i31247.

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This report is aiming to show how food and beverages business have an impact on society. Alibaba frozen food is a middle eastern food company based in Indonesia that was founded in 2021 with the intention of satisfying the demands of the public for quick, affordable, and practical meals. In order to more effectively and efficiently attain a larger market share, it carries the online and offline notion of marketing strategy. By selecting uniqueness products and healthy cooking ingredients. Alibaba Frozen Food consistently seeks to adapt to the circumstances, such as the COVID-19 pandemic when I

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Hidayah, Ira Nur, Nur Fadhilatur Rohmah, and Muchammad Saifuddin. "EFFECTIVENESS OF DIGITAL PLATFORMS AS FOOD AND BEVERAGE MARKETING MEDIA DURING THE COVID-19 PANDEMIC." Airlangga Journal of Innovation Management 2, no. 2 (2021): 122. http://dx.doi.org/10.20473/ajim.v2i2.30696.

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Covid-19 pandemic disrupted business practices worldwide, especially in food and everage sector. Not a few business actors in this sector closed their business due to declining sales during pandemic. In responding to this global effect, business actors are not only encouraged to adapt. Still, they must also think of practical steps to stabilize sales as before through creative and innovative digital marketing strategies. Data collected by interviews and literature study to provide an in-depth analysis of condition of food and beverage during Covid-19 pandemic and provide education about digita

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M. O, Oladejo, Akintunde Ambali. O, and Yinus S.O. "Technological Accounting Practice and Financial Performance of Selected Listed Food and Beverage Manufacturing Firms in Nigeria." International Journal of Research and Innovation in Social Science VIII, no. VI (2024): 2718–29. http://dx.doi.org/10.47772/ijriss.2024.806207.

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Literatures reveal that Technological Accounting Practice (TAP), has become essential for ensuring accountability and relevance in daily business activities. Despite literature suggesting the potential benefits of TAP in the digital era, its impact on business performance in the food and beverage sector remains underexplored and warrants empirical investigation within the Nigerian context. This study therefore sets out to evaluate the factors influencing TAP usage in the selected firms and assess the relationship between TAP and Financial Performance (FP) of the selected food and beverage firm

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Uzoma, Onita. "Perceived Influence of Entrepreneurial Intention on Business Success of Start-ups in Food and Beverage Sector of Rivers State." British Journal of Management and Marketing Studies 4, no. 3 (2021): 87–108. http://dx.doi.org/10.52589/bjmms-969zwowh.

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This study investigated the perceived influence of entrepreneurial intention on the business success of start-ups in the food and beverage sectors in Rivers State. Two specific objectives, two research questions and two hypotheses were formulated to guide the study. A descriptive survey using a quantitative approach was adopted for the study. The population of the study consists of 1,167 small scale businesses across 23 local government areas of Rivers State who are registered with the State Internal Revenue. A sample of 117 small scale business owners in the food and beverage sector of Rivers

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Suciati, Tri Ratna, Dodi Kurniawan, and M. Dery Iswahyudin. "SWOT Analysis and Ansoff Matrix in Creative Food Industry Business Development: A Study on Creative Food Business “Komala”." Open Access Indonesia Journal of Social Sciences 3, no. 2 (2020): 69–76. http://dx.doi.org/10.37275/oaijss.v3i2.30.

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The number of entrepreneurs in the food and beverage industry is spreadthroughout Indonesia. Komala is a business engaged in the culinary or food andbeverage industry headquartered in the city of Tangerang. Komala has a local foodconcept that is packaged in a modern and practical way. This research is qualitativeresearch by conducting interviews with several resource persons who runcompetent and sustainable food and beverages business. In this study, interviewswere conducted with representatives from several restaurant, namely, GB, DBJ, H,KC, SKS, and RR as benchmarks in the Komala food busine

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Meitriyani, Ni Wayan, and Ni Gusti Putu Wirawati. "Risiko Bisnis, Profitabilitas, dan Struktur Aktiva Sebagai Penentu Struktur Modal Perusahaan Makanan dan Minuman." E-Jurnal Akuntansi 31, no. 11 (2021): 2748. http://dx.doi.org/10.24843/eja.2021.v31.i11.p06.

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The purpose of this study was to determine the effect of business risk, profitability, and asset structure on capital structure. This study takes samples from manufacturing companies listed on the Indonesia Stock Exchange for the 2015-2019 period. The sample used is purposive sampling. The analysis technique used is multiple linear regression. The results of business risk research have a significant positive effect on the capital structure of Food and Beverage Companies Listed on the IDX in 2015-2019 while profitability has a significant negative effect on the capital structure of Food and Bev

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Talvinko, Maria, Antonius van den Broek, and Mikko Koria. "Experimentation in “everyday” small business ventures." International Journal of Entrepreneurial Behavior & Research 31, no. 11 (2025): 67–91. https://doi.org/10.1108/ijebr-03-2024-0279.

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PurposeEntrepreneurial experimentation is often studied in the context of tech, retail and high-growth startups. Current interpretations lean on limited empirical data and suggest structured and deliberate approaches. Our empirical observations in the food and beverage industry expand these perspectives by revealing emergent and impulsive experimentation practices.Design/methodology/approachA qualitative multiple case study of 20 small food and beverage ventures examined experimentation within non-tech and “everyday” contexts. Applying an abductive research design, the authors investigate expe

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Umi, Umi Kalsum. "Pengaruh Struktur Kepemilikan, Struktur Aset, dan Kebijakan Dividen Terhadap Kebijakan Hutang dengan Resiko Bisnis Sebagai Variabel Moderasi." Journal Research of Economic and Bussiness 4, no. 01 (2025): 10–18. https://doi.org/10.55537/j-reb.v4i01.999.

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This study aims to determine the effect of ownership structure, asset structure, and dividend policy on debt policy with business risk as a moderating variable in food and beverage companies listed on the Indonesian Stock Exchange in 2020-2022. This study is a descriptive study with a quantitative approach. The population used in this study were all food and beverage companies listed on the the Indonesian Stock Exchange, totaling 18 companies. The sample used in this study was using saturation sampling techniques consisting of 18 companies. This study uses a data analysis method used is multip

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Cankül, Duran, Merve Metin, and Damla Özvatan. "Food and Beverage Business and Social Media Usage." Journal of Gastronomy Hospitality and Travel (JOGHAT) 1, no. 1 (2018): 29–37. http://dx.doi.org/10.33083/0.2018.4.

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Cankül, Duran, Merve Metin, and Damla Özvatan. "Food and Beverage Business and Social Media Usage." Journal of Gastronomy Hospitality and Travel (joghat) 1, no. 1 (2018): 29–37. http://dx.doi.org/10.33083/joghat.2018.4.

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Nguyen, Van Thu, Thi Bich Thuy Nguyen, and Thi Nguyet Ngoc Doan. "Capital Structure Evaluation, Business Size and Firms' Facility of Food and Beverage Firms Listed on the Hanoi Stock Exchange." International Journal of Multidisciplinary Research and Analysis 04, no. 01 (2021): 46–53. https://doi.org/10.47191/ijmra/v4-i1-07.

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The study investigates capital structure, business size and firms’ facility of food and beverage firms listed on the Hanoi Stock Exchange (HNX). The study employs a set of aggregated data from 15 food and beverage firms listed on the HNX. At the same time, the study also receives comments from experts experienced in the research field. We have performed some descriptive analysis, compared and correlation analysis with support by software Stata13 to evaluate and measure capital structure, business size and firms’ facility of food and beverage firms listed on the Hanoi Stock Exchange

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Erdoğan, İbrahim Halil. "The Evolution of Food and Beverage Businesses: Establishment Processes in The Digital Age." International Journal of Tourism & Hospitality Reviews 12, no. 1 (2025): 26–35. https://doi.org/10.18510/ijthr.2025.1214.

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Purpose of the study: This study examines the evolution of food and beverage business establishment processes, comparing past practices with present requirements and identifying critical success factors in the modern competitive landscape. Methodology: The research employs comparative analysis to evaluate traditional business establishment steps against contemporary approaches, with particular focus on how globalization, digitalization, and changing consumer preferences have transformed the industry. Main Findings: Food and beverage business establishment has become more complex, requiring tra

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Bamidele, A.G, Edafe Bawa Dogo, and O.S Kolawole. "Entrepreneurial Resources and Business Outcomes: A Study of selected Food and Beverage Manufacturing Companies in Ogun State, Nigeria." Caleb Journal of Social and Management Sciences 8, no. 2 (2025): 1–16. https://doi.org/10.5281/zenodo.14735092.

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Food and beverage manufacturing companies are key contributors to nations economic growth as they supply essential goods, generate employment, and boost GDP. Although initiatives have been undertaken to enhance business outcome in this sector, there are still room for improvement, as indicated by low financial performance, poor operational efficiency, decline in employee satisfaction, and reduced customer loyalty. This decline can be linked to entrepreneurial resources, including access to capital resources, technological resources, intellectual resources, and physical resources. Therefore, th

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Zahidi, Ahmad. "Analisis Kondisi UMKM pada Masa Pandemi COVID-19 di Kota Pekanbaru (Studi Kasus UMKM Makanan dan Minuman)." JIP ( Jurnal Industri dan Perkotaan ) 18, no. 1 (2022): 8. http://dx.doi.org/10.31258/jip.18.1.8-13.

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Micro, Small and Medium Enterprises (MSMEs) have an important role in increasing the country's gross domestic product. However, since COVID-19 hit the world at the end of 2019, as well as various government policies that were in effect in tackling the COVID-19 pandemic, many business actors experienced a drastic decrease in income and not a few were unable to maintain their businesses which led to closure, one of which was the food and beverage business. This study aims to get an overview of the condition of MSMEs in the food and beverage sector during the COVID-19 pandemic in Pekanbaru City.

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Qayyim, Muhammad, Slamet Riyanto, and Habloel Mawadi. "ANALYSIS OF LEGAL PROTECTION FOR CONSUMERS FROM UNCERTIFIED HALAL FOODS AND BEVERAGES." Jurnal Hukum Jurisdictie 4, no. 1 (2022): 128–37. https://doi.org/10.34005/jhj.v4i1.91.

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Legal protection for consumers for the distribution of food and beverages that are not halal certified still does not have clear information that can create bad impacts that commonly occur, including regarding the quality or quality of goods, information that is not clear and even misleading, counterfeiting and so on, by following and obeying laws and regulations, including protecting the halalness of a food and beverage to be circulated, it will create the welfare of consumers. Since the enactment of laws and regulations related to these matters, producers have begun to make changes and imple

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ANDOW, Afang Andow, Zainab DABO, and Enenche Cletus EJEH. "IMPACT OF OUTSOURCING ON ORGANIZATIONAL PERFORMANCE OF LISTED FOOD AND BEVERAGES FIRMS IN NIGERIA." LASU Journal of Employment Relations & Human Resource Management 1, no. 1 (2018): 156–66. http://dx.doi.org/10.36108/ljerhrm/8102.01.0181.

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The study examines the impact of outsourcing on organizational performance of listed food and beverage firms in Nigeria. In spite of the rapid drift in outsourcing, there are limited published sources of literature related to outsourcing in Nigeria, and also previous studies shows contradictory results. The study uses a correlation design, and used secondary data as the main instrument of data collected from the financial statements of the firms contained in the fact-book of the Nigeria Stock Exchange (NSE). The population and sample of the study includes all the eighteen (18) food and beverag

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Nurhikmah, Siti, and Raeesah Shalsabila Anjani Prameswary. "The Determinants of Firm’s Value through Intellectual, Capital, Debt Policy, and Business Risk." Indikator: Jurnal Ilmiah Manajemen dan Bisnis 7, no. 1 (2023): 108. http://dx.doi.org/10.22441/indikator.v7i1.17597.

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This study examines and analyzes the effect of debt policy, intellectual capital, and business risk on firm value in food and beverage sub-sector companies listed on the Indonesia Stock Exchange for the 2015-2020 period. The independent variables used in this study are debt policy, intellectual capital, and business risk. Moreover, the dependent variable used in this study is firm value. The data used in this study is secondary data in the form of financial statements of each sample company reported to the IDX from 2015-2020. The sample in this study consisted of 12 food and beverage companies

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Rachmawati, Rika, Khofifah Habibah Fitria, Wulan Purnama Sari, and Reniati Reniati. "Influence of Motivation, Creativity, and Innovation on Food and Beverage Processing Industry Business Perfomance in Pangkalpinang." Journal Research of Social, Science, Economics, and Management 1, no. 6 (2021): 656–68. http://dx.doi.org/10.36418/jrssem.v1i6.76.

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This research aimed to determine the effect of motivation, creativity, and innovation on the performance of food and beverage processing industry players in the city of Pangkalpinang. This type of research was quantitative. The population in this study was the food and beverage processing industry players in the city of Pangkalpinang. The sampling technique was carried out by means of Simple Random Sampling and obtained a sample of 133. The data collection techniques used were questionnaires, documentation, and literature studies. The data analysis technique used was a multiple linear analysis

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Rachmawati, Rika, Khofifah Habibah Fitria, Wulan Purnama Sari, and Reniati Reniati. "Influence of Motivation, Creativity, and Innovation on Food and Beverage Processing Industry Business Perfomance in Pangkalpinang." Journal Research of Social Science, Economics, and Management 1, no. 6 (2022): 656–68. http://dx.doi.org/10.59141/jrssem.v1i6.76.

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This research aimed to determine the effect of motivation, creativity, and innovation on the performance of food and beverage processing industry players in the city of Pangkalpinang. This type of research was quantitative. The population in this study was the food and beverage processing industry players in the city of Pangkalpinang. The sampling technique was carried out by means of Simple Random Sampling and obtained a sample of 133. The data collection techniques used were questionnaires, documentation, and literature studies. The data analysis technique used was a multiple linear analysis

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González, Mari D. "Interactive Food & Beverage Marketing." Journal of Internationalization and Localization 1 (January 1, 2009): 4–39. http://dx.doi.org/10.1075/jial.1.01gon.

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Recent interest in U.S.-based Latino/Hispanic populations and their cultures has led to fruitful research and increased attention. Comprehensive books on Hispanic marketing have been made available by multicultural marketing experts. Marketing that targets Latino/Hispanic youth has become a promising, specialized, and lucrative field. This study shows how cultural research has been utilized by marketers to target young Latinos/Hispanics, who are the most susceptible members of the ethnic group to new trends in technology. It investigates the type of cultural knowledge that marketing researcher

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Ambo Upe, Jusni, and Andi Aswan. "Internal factors improving viability of small food and beverage businesses: The case of Indonesia." Problems and Perspectives in Management 20, no. 1 (2022): 117–27. http://dx.doi.org/10.21511/ppm.20(1).2022.11.

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Small food and beverage business is considered highly contributing to the economy as it has a close linkage with local micro and small businesses, both upstream and downstream. However, this business group faces challenges; many of them are unable to survive, grow, and compete with large ones. This study is intended to analyze internal factors affecting the performance of small food and beverage businesses in Indonesia. With the use of 100 samples of small businesses, the study applied OLS multiple regression to examine the four internal factors, which are entrepreneurial characteristics, mark

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Harun, Nofrianto. "Analysis Of Consumer Protection Laws Against Food And Beverage Products That Do Not Have Halal Labels In Gorontalo City." Estudiante Law Journal 1, no. 3 (2019): 673–84. http://dx.doi.org/10.33756/eslaj.v1i3.12876.

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This study aims to find out and analyze how consumer protection against food and beverage products that do not have halal labels in Gorontalo City and to find out and analyze what factors cause there are still many circulating food and beverages not labeled halal in Gorontalo city. The type of research used is empirical and juridical legal research and uses qualitative data analysis techniques. The results showed that consumer protection of food and beverage products that do not have halal labels in Gorontalo City is still not well implemented this can be seen from the many food and drink prod

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Bipianto, Iwan, and Wasiman Wasiman. "Penerapan Analisis SWOT pada Keboon Kopi Cafe & Resto." Prosiding Seminar Nasional Ilmu Sosial dan Teknologi (SNISTEK) 5 (September 28, 2023): 91–98. http://dx.doi.org/10.33884/psnistek.v5i.8068.

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This study applies SWOT analysis to Keboon Coffee Cafe and Resto, a culinary business located in Batam City. Its purpose is to provide insights to the management of Keboon Coffee Cafe & Resto to effectively manage the business in the long term. The Strengths of this business include its strategic location, attractive and Instagram-worthy interior design, comprehensive facilities, spacious premises, a diverse menu offering both Western and Indonesian cuisine, high-quality food at affordable prices, active social media promotion, and a strong reputation among customers. The business also has

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Handayani, Widya, Irham Fahmi, Sayed Mahdi, and Zulfadli. "Store Atmosphere Analysis Moderates the Effect of Food and Beverage Quality and Service Quality on Consumer Satisfaction at Atlas Coffee and Bike in Pekanbaru City." International Journal of Management Science and Information Technology 2, no. 2 (2022): 32–36. http://dx.doi.org/10.35870/ijmsit.v2i2.774.

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The purpose of this study is to see and understand consumer behavior in the food and beverage business from the literature side of the study on store atmosphere which moderates the influence of food and beverage quality and service quality on customer satisfaction at Atlas Coffee and Bike in Pekanbaru City. The results showed that the store atmosphere, the quality of food and beverage services affect customer satisfaction at Atlas Coffee and Bike. In this study using the operational method of variables consisting of exogenous and endogenous variables where the exogenous variables are Store Atm

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Salsa Rizky Dwi Annisa, Hardiyanto Wibowo, Novi Dirgantari, and Dwi Winarni. "Asset Structure , Profitability And Business Risk on Capital Structure." Jurnal Manajemen Bisnis, Akuntansi dan Keuangan 2, no. 1 (2023): 47–62. http://dx.doi.org/10.55927/jambak.v2i1.2621.

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This study aims to determine the effect of asset structure, profitability, and business risk on the capital structure of food and beverage sub-sector manufacturing companies from 2019 to 2021. The sample selection method uses a purposive sampling technique for food and beverage companies listed on the Indonesia Stock Exchange. (IDX) 2019-2021. The sample for this study was 33 with a total of 11 food and beverage companies observed during 2019–2021. This type of research data uses a quantitative approach and secondary data sources taken from www.idx.com with descriptive data analysis techniques

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Firmansyah, Yuman, Abdul Rauf Muhammad Amin, and Cut Muthiadin. "Halal Certification Guarantee for Culinary Business Actors in Sambas Regency." Belalek 2, no. 1 (2024): 27–33. https://doi.org/10.37567/belalek.v2i1.3136.

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This article discusses the opportunities for implementing halal certification to increase their economic growth. It is said that new opportunities for business actors who are benchmarks are the guarantee of halalness of products sold to consumers in attracting the business opportunities they are undergoing. Therefore, the Sambas Regency Government is always optimal and strives to develop the halal food and beverage industry in each region in order to encourage the growth of the halal industry for culinary business actors. In implementing the acceleration of the implementation of halal standard

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Ghazi Mahafzah, Ahmed, Nader Mohammad Aljawarneh, Khaled Abdel Kader Alomari, Shadi Altahat, and Ziyad Saleh Alomari. "THE ROLE OF CUSTOMER RELATIONSHIP MANAGEMENT ON FOOD AND BEVERAGE SERVICES QUALITY: THE MEDIATING ROLE OF EMPLOYEES SATISFACTION." Humanities & Social Sciences Reviews 8, no. 2 (2020): 222–30. http://dx.doi.org/10.18510/hssr.2020.8226.

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Purpose of the study: This study is carried out to investigate the mediating role of employee satisfaction in the relationship between customer relationship management and food and beverage services quality in the 5-stars hotels in Jordan. Methodology: The survey method was used, which includes the use of the field method for collecting data from 5-stars hotels in Jordan, which employees numbered 9,657 and the number of 5-stars hotels is 33in Amman, 352 were effective for analysis and after analyzing the data using the statistical program AMOS. Main Findings: the most important fin

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Çakır, Şeyma, and Merve Özgür Göde. "A systematic review of studies addressing the cost control process in food and beverage businesses." Journal of Tourism Leisure and Hospitality 7, no. 1 (2025): 57–75. https://doi.org/10.48119/toleho.1643299.

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This study aims to synthesize and evaluate research conducted on cost control in food and beverage businesses using the systematic review technique. This study employed the PICOS research question strategy, adhered to the PRISMA-P principles, and utilized the PRISMA-P flow diagram to guide the research process. Between May and July 2024, the databases DergiPark, EBSCOhost, and ResearchGate were searched using a search formula developed by the researchers. As a result of these searches, seven articles were identified as eligible for inclusion in the systematic review. The study's findings indic

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Farhan, Muhamad Tsani, Henry Eryanto, and Ari Saptono. "PENGARUH LITERASI DIGITAL DAN ORIENTASI KEWIRAUSAHAAN TERHADAP KINERJA USAHA UMKM." Transekonomika: Akuntansi, Bisnis dan Keuangan 2, no. 6 (2022): 35–48. http://dx.doi.org/10.55047/transekonomika.v2i6.265.

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The purpose of this study was to determine the effect of digital literacy and entrepreneurial orientation on the business performance of MSMEs in the food and beverage sector in South Jakarta. The variables used in this study are digital literacy as an independent variable, entrepreneurial orientation as a mediating variable (intervening), and MSME business performance as the dependent variable. The sample used in this study amounted to 114 SMEs in the food and beverage sector. The sampling method used is the proportional random sampling method, with the path analysis method. The results of th

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Pranowo, Agus Setyo, Towaf Totok Irawan, Zulkifli Musannip Efendi Siregar, and R. Indra Kusuma Jaya. "Knowledge Sharing, Organizational Learning Capability, Open Innovation, and Business Performance: Evidence from Food and Beverage SMEs in Indonesia." International Journal of Social Science and Business 6, no. 4 (2022): 561–73. http://dx.doi.org/10.23887/ijssb.v6i4.51214.

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The Covid 19 pandemic has made the business performance of the food and beverage industry decline. Therefore, innovation becomes very important to improve business performance. This study aims to analyze the effect of knowledge sharing and organizational learning capability on open innovation and its impact on SMEs’ business performance in the Context of the Food and Beverage SMEs. The objects in this study were employees in the food and beverage industry in Bogor. The number of questionnaires collected were 237 questionnaires. Therefore, the samples in the study were 237 Employees. The data a

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Aldo Leonardo, Kevin Budiono, Vivien Oskar, and Nova Irene Bernedeta Sitorus. "Pengaruh Bauran Pemasaran Terhadap Penjualan Food and Beverage Business." Jurnal Indonesia Sosial Teknologi 2, no. 1 (2021): 1–15. http://dx.doi.org/10.36418/jist.v2i1.66.

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Penelitian ini dilakukan untuk mengetahui perngaruh bauran pemasaran terhadap penjualan usaha kuliner pada masa pandemic covid-19 ini, karena pada masa pandemi covid-19 ini banyak sekali Usaha kuliner yang kesusahan dan mengalami penurunan, penelitan ini dilakukan pada daerah Tangerang dan Tangerang Selatan. Adapun rumusan masalah daripada penelitian ini adalah untuk mengetahui Bagaimana perkembangan Food and Beverage business selama pandemi Covid-19 di Tangerang Selatan dan Tangerang dan juga . Bagaimana Pengaruh bauran pemasaran terhadap Food and Beverage business pada masa pandemic Covid-19

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Sapitri, Nurul Eka, Reivinda Putri Merwandani, Syifa Hiryani, Didit Haryadi, and Wahyudi Wahyudi. "Cash turnover and receivables turnover to the profitability of food and beverages sector companies for the 2018-2022 period." International Journal of Applied Finance and Business Studies 11, no. 4 (2024): 942–48. http://dx.doi.org/10.35335/ijafibs.v11i4.246.

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Increasingly complex market dynamics and intense business competition are challenges for companies to maintain and improve their financial performance, especially in the food and beverages subsector. This study investigates the interaction between cash turnover, accounts receivables, and company profitability in Indonesia's food and beverages sector. The goal is to gain insight into how these factors interact and affect the overall profitability of a particular food and beverage company. This analysis uses quantitative methods based on financial data and relevant metrics for a sample of 17 foo

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Alfianti, Luffita. "UPAYA PEMERINTAH DAERAH DALAM PENGENDALIAN PRODUKSI MINUMAN BERALKOHOL TRADISIONAL." Yuridika 33, no. 1 (2018): 93. http://dx.doi.org/10.20473/ydk.v33i1.5671.

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Traditional alcoholic beverage, traditionally produced with hereditay recipe which is drunk to celebrate religious or tradition event. Government have not regulated a distinctive act to control production, so it needs to be analyzed the writer compose a thesis with systematical interpretation and extention to Regional Governance Act Number 23/2014, Ministry of Industry Regulation number 63/M-IND/PER/7/2014 in Restraining and Controlling The Industry and Quality of Beverage, Ministry of Trade Ragulation No. 20/M-Dag/Per/4/2014 in Restraining and Controlling of Supply, Distribution and Sale of A

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Chang, Hsiao-Ping, Chun-Chieh Ma, and Han-Shen Chen. "The Impacts of Young Consumers’ Health Values on Functional Beverages Purchase Intentions." International Journal of Environmental Research and Public Health 17, no. 10 (2020): 3479. http://dx.doi.org/10.3390/ijerph17103479.

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Internationally, there is increasing recognition of the importance of proper diet values and habits, a balanced intake of healthy food products, and rates of obesity control encompassing information on fat content and calories. In this context, some beverage manufacturers have shifted to marketing their products as having fewer calories and more functional benefits. This study aims to develop an extended value–attitude–behavior (VAB) research model that includes three constructs, namely, cue to action, self-efficacy, and health orientation, to explore the impacts of university students’ health

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Pesulima, Theresia Loize, Sarah Selfina Kuahaty, Sabri Fataruba, and Ronald Fadly Sopamena. "Penyuluhan Hukum Tentang Perlindungan Konsumen Terhadap Penggunaan Bahan Tambahan Pangan." AIWADTHU: Jurnal Pengabdian Hukum 2, no. 2 (2022): 83. http://dx.doi.org/10.47268/aiwadthu.v2i2.1057.

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Introduction: In running their business, business actors, especially business actors engaged in the culinary field, try to make the food or drinks they serve attract consumers' intentions to buy. Not infrequently, in order to beautify the appearance of food, they use food additives (BTP).Purposes of Devotion: This service aims to make the Toisapu village community better understand their rights as consumers, especially for the use of food additives (BTP) in the food and beverage products they consume. Method of Devotion: This counseling is carried out by presenting material by resource persons

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Yuliana, Shella, Emah Fatmala, Nola Putri Adiansyah, Didit Haryadi, and Wahyudi Wahyudi. "Operating costs and profitability to company value." International Journal of Applied Finance and Business Studies 11, no. 4 (2024): 928–34. http://dx.doi.org/10.35335/ijafibs.v11i4.247.

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Increasing economic growth makes competition tighter in the business world, especially in the food and beverage business. This study investigates the interaction between operational costs, profitability, and company value in Indonesia's food and beverage sector. The aim is to gain insight into how these factors interact and affect the overall value of companies in the Indonesian region. This analysis uses quantitative methods based on financial data and relevant metrics for a sample of Food and Beverages companies operating in Indonesia, as many as 24 companies, with purposive sampling techniq

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