S MIK 1202307 Table of Content
DAFTAR ISI
LEMBAR PENGESAHAN
ABSTRAK ......................................................................................................
i
ABSTRACT ...................................................................................................
ii
KATA PENGANTAR ...................................................................................
iii
UCAPAN TERMAKASIH ...........................................................................
iv
DAFTAR ISI .................................................................................................
vi
DAFTAR TABEL .........................................................................................
ix
DAFTAR GAMBAR .....................................................................................
x
BAB I PENDAHULUAN
1.1
Latar Belakang Masalah ...............................................................
1
1.2
Rumusan Masalah ........................................................................
4
1.3
Tujuan Penelitian ..........................................................................
4
1.4
Kegunaan Penelitian ......................................................................
5
BAB II KAJIAN PUSTAKA DAN KERANGKA PEMIKIRAN
2.1
Kajian Pustaka ..............................................................................
6
2.1.1 Pengertian Pariwisata ...............................................................
6
2.1.2 Pengertian Restoran ..................................................................
7
2.1.3 Jenis-Jenis Restoran ..................................................................
7
2.1.4 Konsep Manajemen ..................................................................
11
2.1.5 Konsep Strategi .........................................................................
12
2.1.6 Visi, Misi dan Tujuan Perusahaan ............................................
13
2.1.7 Konsep Manajemen Strategis ...................................................
13
2.1.8 Proses Manajemen Strategis .....................................................
15
Tiara Sulistyawati, 2016
Analisis Strategi Bersaing Pada Rumah Makan Mang Didin Asgar di Tasikmalaya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.1.9 Tipe- tipe Srategi ......................................................................
2.2
16
Analisis Lingkungan Bisnis Perusahaan ......................................
16
2.2.1 Lingkungan Internal ..................................................................
17
2.2.2 Lingkungan Eksternal ..............................................................
18
2.3
Konsep Matriks .............................................................................
21
2.3.1 Matriks IFE dan EFE ...............................................................
21
2.3.2 Matriks IE ................................................................................
22
2.3.3 Matriks SWOT .........................................................................
22
2.4
Hasil Penelitian Terdahulu ............................................................
23
2.5
Kerangka Pemikiran .....................................................................
26
BAB III METODE PENELITIAN
3.1
Objek Penelitian ...........................................................................
29
3.2
Metode Pengolahan dan Analisis Data..........................................
29
3.3
Operasionalisasi Variabel .............................................................
29
3.4
Teknik Pengumpulan Data ............................................................
34
3.5
Teknik Analisis Data ....................................................................
35
3.5.1 Tahapan Input ..........................................................................
35
3.5.2 Tahapan Pencocokan ...............................................................
39
BAB IV HASIL PENELITIAN DAN PEMBAHASAN
4.1
Gambaran Umum Perusahaan ......................................................
44
4.1.1 Sejarah RM. Ayam Goreng & Bakar Mang Didin Asgar ........
44
4.1.2. Visi dan Misi RM. Ayam Goreng &Bakar Mang Didin Asgar
44
4.1.3 Produk RM. Ayam Goreng & Bakar Mang Didin Asgar .........
45
4.2
Faktor Lingkungan Internal ..........................................................
45
4.3
Faktor Lingkungan Eksternal .......................................................
47
4.4
Formulasi Alternatif Strategi ........................................................
50
Tiara Sulistyawati, 2016
Analisis Strategi Bersaing Pada Rumah Makan Mang Didin Asgar di Tasikmalaya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.4.1 Penilaian Matriks IFE ..............................................................
50
4.4.2 Penilaian Matriks EFE .............................................................
52
4.4.3 Penilaian Matriks IE ................................................................
54
4.4.4 Posisi Kuadran SWOT .............................................................
55
4.4.5 Matriks SWOT .........................................................................
56
BAB V KESIMPULAN DAN SARAN
5.1
Kesimpulan ...................................................................................
63
5.2
Saran .............................................................................................
64
DAFTAR PUSTAKA
LAMPIRAN
RIWAYAT PENULIS
Tiara Sulistyawati, 2016
Analisis Strategi Bersaing Pada Rumah Makan Mang Didin Asgar di Tasikmalaya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
LEMBAR PENGESAHAN
ABSTRAK ......................................................................................................
i
ABSTRACT ...................................................................................................
ii
KATA PENGANTAR ...................................................................................
iii
UCAPAN TERMAKASIH ...........................................................................
iv
DAFTAR ISI .................................................................................................
vi
DAFTAR TABEL .........................................................................................
ix
DAFTAR GAMBAR .....................................................................................
x
BAB I PENDAHULUAN
1.1
Latar Belakang Masalah ...............................................................
1
1.2
Rumusan Masalah ........................................................................
4
1.3
Tujuan Penelitian ..........................................................................
4
1.4
Kegunaan Penelitian ......................................................................
5
BAB II KAJIAN PUSTAKA DAN KERANGKA PEMIKIRAN
2.1
Kajian Pustaka ..............................................................................
6
2.1.1 Pengertian Pariwisata ...............................................................
6
2.1.2 Pengertian Restoran ..................................................................
7
2.1.3 Jenis-Jenis Restoran ..................................................................
7
2.1.4 Konsep Manajemen ..................................................................
11
2.1.5 Konsep Strategi .........................................................................
12
2.1.6 Visi, Misi dan Tujuan Perusahaan ............................................
13
2.1.7 Konsep Manajemen Strategis ...................................................
13
2.1.8 Proses Manajemen Strategis .....................................................
15
Tiara Sulistyawati, 2016
Analisis Strategi Bersaing Pada Rumah Makan Mang Didin Asgar di Tasikmalaya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
2.1.9 Tipe- tipe Srategi ......................................................................
2.2
16
Analisis Lingkungan Bisnis Perusahaan ......................................
16
2.2.1 Lingkungan Internal ..................................................................
17
2.2.2 Lingkungan Eksternal ..............................................................
18
2.3
Konsep Matriks .............................................................................
21
2.3.1 Matriks IFE dan EFE ...............................................................
21
2.3.2 Matriks IE ................................................................................
22
2.3.3 Matriks SWOT .........................................................................
22
2.4
Hasil Penelitian Terdahulu ............................................................
23
2.5
Kerangka Pemikiran .....................................................................
26
BAB III METODE PENELITIAN
3.1
Objek Penelitian ...........................................................................
29
3.2
Metode Pengolahan dan Analisis Data..........................................
29
3.3
Operasionalisasi Variabel .............................................................
29
3.4
Teknik Pengumpulan Data ............................................................
34
3.5
Teknik Analisis Data ....................................................................
35
3.5.1 Tahapan Input ..........................................................................
35
3.5.2 Tahapan Pencocokan ...............................................................
39
BAB IV HASIL PENELITIAN DAN PEMBAHASAN
4.1
Gambaran Umum Perusahaan ......................................................
44
4.1.1 Sejarah RM. Ayam Goreng & Bakar Mang Didin Asgar ........
44
4.1.2. Visi dan Misi RM. Ayam Goreng &Bakar Mang Didin Asgar
44
4.1.3 Produk RM. Ayam Goreng & Bakar Mang Didin Asgar .........
45
4.2
Faktor Lingkungan Internal ..........................................................
45
4.3
Faktor Lingkungan Eksternal .......................................................
47
4.4
Formulasi Alternatif Strategi ........................................................
50
Tiara Sulistyawati, 2016
Analisis Strategi Bersaing Pada Rumah Makan Mang Didin Asgar di Tasikmalaya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
4.4.1 Penilaian Matriks IFE ..............................................................
50
4.4.2 Penilaian Matriks EFE .............................................................
52
4.4.3 Penilaian Matriks IE ................................................................
54
4.4.4 Posisi Kuadran SWOT .............................................................
55
4.4.5 Matriks SWOT .........................................................................
56
BAB V KESIMPULAN DAN SARAN
5.1
Kesimpulan ...................................................................................
63
5.2
Saran .............................................................................................
64
DAFTAR PUSTAKA
LAMPIRAN
RIWAYAT PENULIS
Tiara Sulistyawati, 2016
Analisis Strategi Bersaing Pada Rumah Makan Mang Didin Asgar di Tasikmalaya
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu