Pendampingan Kewirausahaan Mahasiswa pada Jasa Katering Dapur Alifa
DOI:
https://doi.org/10.35870/jpmn.v4i2.3600Keywords:
Entrepreneurship, Dapur Alifa, Catering Services, MSMEsAbstract
The entrepreneurship mentoring program for Dapur Alifa effectively integrates theory and practice, significantly enhancing various business aspects. Beginning with a SWOT analysis, the program identified key strengths, weaknesses, opportunities, and threats, forming the foundation for tailored strategies. Operational efficiency improved by 25% through better resource management and team organization, enabling Dapur Alifa to handle growing customer demands. The implementation of a 7P-based marketing strategy, supported by digital promotion, increased customer acquisition by 35%, demonstrating the importance of digital platforms in expanding market reach. Ensuring business legality through certifications, such as NIB and halal certification, enhanced consumer trust and opened access to premium markets. Practical activities, including market research, promotional campaigns, and participation in the EA VIII 2024 in Jambi, resulted in a 30% growth in catering orders within three months. The program also fostered innovation by encouraging healthier, budget-friendly menu development, maintaining competitiveness in a dynamic market. This mentoring initiative highlights the critical role of guidance in equipping students with entrepreneurial skills, fostering innovation, and driving sustainable growth for Micro, Small, and Medium Enterprises (MSMEs). Dapur Alifa serves as a model for similar enterprises, contributing to community empowerment and aligning with broader economic development goals.
Downloads
References
Aditya, R., & Purwanto, H. (2018). Legalitas Bisnis di Indonesia. Deepublish.
Ardiansyah, M., & Yulianti, N. (2022). Strategi Peningkatan Daya Saing UMKM Melalui Digital Marketing. Jurnal Inovasi Ekonomi dan Bisnis, 5(3), 56–70.
Daft, R. L. (2018). Management. Cengage Learning.
Duratulhikmah, S. N., & Wijaya, F. (2024). Strategi Pengembangan Bisnis Pada Bidang Usaha Putu Bagja Catering Menggunakan Analisis SWOT dan QSPM. Jurnal Pengabdian Masyarakat Nusantara (JPMN), 10(1), 629–637.
Gitman, L. J., & Zutter, C. J. (2015). Principles of Managerial Finance. Pearson Education.
Haryanto, A. (2017). Manajemen Proses Produksi. Gramedia.
Hastuti, P., Nurofik, A., Purnomo, A., Hasibuan, A., Aribowo, H., Faried, A. I., Tasnim, T., Sudarso, A., Soetijono, I. K., Saputra, D. H., & Simarmata, J. (2020). In Kewirausahaan dan UMKM. Yayasan Kita Menulis.
Kementrian Pendidikan dan Kebudayaan. (2024, November 12). Kewirausahaan sebagai Sarana Pemberdayaan Masyarakat dan Keberlanjutan Ekonomi Lokal. Kementerian Pendidikan dan Kebudayaan. https://www.kemdikbud.go.id
Kotler, P., & Keller, K. L. (2016). Marketing Management (15th ed). Pearson Education.
Malhotra, N. K. (2020). Marketing Research: An Applied Orientation. Pearson Education.
Nurfadilah, Chahyono, & Ruslan, M. (2024). Pengaruh Pelatihan, Pameran, dan Bantuan Alat Terhadap Peningkatan Omzet UMKM Melalui Perilaku Wirausaha di Kota Makassar. Indonesian Journal of Business and Management, 7(1), 145–151.
Pemerintah Republik Indonesia. (2024, November 12). Undang-Undang Nomor 20 Tahun 2008 tentang Usaha Mikro, Kecil, dan Menengah. Peraturan BPK. https://peraturan.bpk.go.id/Details/39653/uu-no-20-tahun-2008?utm_source=chatgpt.com.
Siregar, H. (2020). Feasibility Study: A Practical Approach. Alfabeta.
Stevenson, W. J. (2018). Operations Management (13th ed.). McGraw-Hill Education.
Sujarwadi, A., Susilo, D., & Darmawan, S. (2022). PKM Peningkatan Promosi dan Penyajian Produk Katering. Jurnal Pengabdian Kepada Masyarakat, 2(1), 55-64.
Wijaya, A. (2018). Strategi Bauran Pemasaran pada UMKM. Jurnal Ekonomi Kreatif, 10(1), 45-55.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors who publish with this journal agree to the following terms:
1. Copyright Retention and Open Access License
Authors retain copyright of their work and grant the journal non-exclusive right of first publication under the Creative Commons Attribution 4.0 International License (CC BY 4.0).
This license allows unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
2. Rights Granted Under CC BY 4.0
Under this license, readers are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material for any purpose, including commercial use
- No additional restrictions — the licensor cannot revoke these freedoms as long as license terms are followed
3. Attribution Requirements
All uses must include:
- Proper citation of the original work
- Link to the Creative Commons license
- Indication if changes were made to the original work
- No suggestion that the licensor endorses the user or their use
4. Additional Distribution Rights
Authors may:
- Deposit the published version in institutional repositories
- Share through academic social networks
- Include in books, monographs, or other publications
- Post on personal or institutional websites
Requirement: All additional distributions must maintain the CC BY 4.0 license and proper attribution.
5. Self-Archiving and Pre-Print Sharing
Authors are encouraged to:
- Share pre-prints and post-prints online
- Deposit in subject-specific repositories (e.g., arXiv, bioRxiv)
- Engage in scholarly communication throughout the publication process
6. Open Access Commitment
This journal provides immediate open access to all content, supporting the global exchange of knowledge without financial, legal, or technical barriers.
