ANALISIS PENERAPAN GREEN PRACTICE RESTORAN STUJA COFFEE CIPETE
Keywords:
Green Practice, Stuja Coffee Cipete Restaurant, SWOT AnalysisAbstract
This research investigates the implementation of Green Practice practices at the Stuja Coffee Cipete Restaurant with the aim of increasing understanding and knowledge of these practices. Qualitative verification methods were used with interviews and observations at Stuja Coffee. The research results show that Stuja Coffee needs to increase energy efficiency and use organic and seasonal ingredients. The SWOT analysis revealed a lack of education on environmentally friendly practices for employees and customers. However, this restaurant has the advantage of using environmentally friendly products and supporting environmental standards. The research results show that the percentage of implementing environmentally friendly practices at Stuja Coffee reached 52% overall. Recommendations include the continuation and development of environmentally friendly practices to achieve perfection. Increased education for employees and customers is needed. This research contributes to understanding the challenges and potential of environmentally friendly practices in the restaurant industry, while providing insight into the steps that Stuja Coffee and similar restaurants can take to increase the positive impact of their environmentally friendly practices
References
Arikunto, S. (2010). Prosedur Penelitian Suatu Pendekatan Praktik. Rineka Cipta
Atzori, R., Shapoval, V., Murphy, K.S. (2016). Measuring Generation Y consumers’ perceptions of green practices at Starbucks: An IPA analysis. Journal of Foodservice Business Research.
http://dx.doi.org/10.1080/15378020.2016.1229090
Freeman, E. M. (2011). Restaurant industry sustainability: barriers and solutions to sustainable practice indicators. Arizona State University.
Galavan, R. (2014). Doing Business Strategy. NuBooks.
Halim, G. P., Firasko, M., & Harianto, A. (2021). Kesadaran konsumen terhadap penerapan green practice pada Starbucks Indonesia. Jurnal Hospitality dan Manajemen Jasa, 9(2).
Johnson, R. (2009). Organisational motivations for going green for profitability versus sustainability. Business Review, 13(1), 22-28.
Lorenzini, B. (1994). The green restaurant, part II: systems and service. Restaurant and Institutions, 104(11), 119-136.
Rangkuti, F. (2018). Analisis SWOT: Teknik Membedah Kasus Bisnis Cara Perhitungan Bobot, Rating, dan OCAI. PT. Gramedia Pustaka Utama.
Rezai, G., Teng., P. K., Mohamed, Z., & Shamsudin, M. N. (2013). Is it easy to go green? Consumer perception and green concept. American Jurnal of Applied Sciences, 10(8), 793-800.
Sartiyono, T. (2019). Penggunaan Prasarana dan Sarana Perkantoran Berbasis Go Green. https://simantu.pu.go.id/
Tzschentke, N., Kirk, D., & Lynch, P. A. (2004). Reasons for going green in accommodation establishments. International Journal of Contemporary Hospitality Management, 16(2), 116-124.