EVALUASI KELAYAKAN BISNIS DI RESTORAN SANGKURIANG BANDUNG DARI ASPEK OPERASIONAL

Dhini Unggul Pramesti, Agus Sudono, Oce Ridwanudin

Abstract


Evaluate the feasibility has been widely known by the public, especially people
who are engaged in the business world. This experiment aims to determine the
feasibility evaluation overview Sunda and Oriental Restaurants in Bandung, which in terms of feasibility operasional.Evaluasi aspects needed to see a picture of decent atu not like a business to run.
The method used is descriptive qualitative research methods. Methods of data
collection is done by conducting interviews and observations. Sampling technique used is nonprobability. Data analysis technique used is the SWOT matrix with IE matrix analysis, IFAS and EFAS. Based on the research results, obtained that picture business viability in Bandung Restaurant Sangkuriang declared eligible.
Results of internal and external factors in the operation were at high levels. The
operational aspects of the matter Weight gain by 3.13 SWOT Matrix internal factors and external factors, which means 3,07 Sangkuriang Bandung Restaurant is eligible to run.

Keywords


Feasibility Study in Business; Management Strategy

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