Analisis Komparasi Praktik Manajemen Krisis Industri Restoran Di Kota Surabaya Pada Awal, Saat, Dan Setelah Pandemi COVID-19

Aditya, Sonia Zaki (2023) Analisis Komparasi Praktik Manajemen Krisis Industri Restoran Di Kota Surabaya Pada Awal, Saat, Dan Setelah Pandemi COVID-19. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pandemi COVID-19 dapat dikategorikan sebagai krisis karena terjadi secara tiba-tiba dengan perubahan yang tidak dapat diprediksi dan dikontrol oleh pihak yang terdampak. Diterapkannya pembatasan sosial menyebabkan mobilitas masyarakat Indonesia menurun, sehingga kegiatan ekonomi tidak berjalan dengan maksimal. Penelitian ini bertujuan untuk melakukan analisis komparatif praktik manajemen krisis pada industri restoran awal, saat, dan setelah pandemi COVID-19. Dari penelitian ini, perbandingan pengambilan keputusan tingkat mikro terbaik menurut pelaku usaha atau manajer restoran pada awal, saat, dan setelah pandemi COVID-19 dapat diketahui menggunakan beberapa metode analisis, yakni Importance Performance Analysis (IPA) dan analisis faktor. Berdasarkan hasil pengolahan data IPA, praktik manajemen krisis mengalami transformasi yang signifikan selama awal, saat, dan setelah pandemi COVID-19. Peningkatan terbesar terlihat pada kerjasama dengan pedagang lain, pemasaran layanan baru, dan penggunaan sumber daya manusia outsourcing/freelance. Sementara itu, atribut seperti memberikan diskon, beriklan di berbagai saluran media, menambah menu baru, menyediakan masker untuk karyawan, menyediakan disinfektan di area restoran, dan mengedukasi karyawan dan pengunjung tentang pencegahan COVID-19 secara konsisten memiliki tingkat kepentingan dan penggunaan yang tinggi pada semua tahap pandemi. Temuan dari hasil penelitian analisis faktor menunjukkan faktor-faktor yang dianggap penting dan mendominasi dalam pengambilan keputusan praktik manajemen krisis pada masing-masing tahap pandemi. Faktor-faktor tersebut mencakup aspek kebersihan, perawatan operasional restoran, upah, layanan baru, pengurangan hari kerja, subsidi upah, penggantian bahan baku, penggantian karyawan, keringanan pajak, pembatasan layanan, penurunan harga menu, dan alat kesehatan. Pelaku usaha dan manajer restoran dapat menggunakan temuan ini untuk mengarahkan upayanya dalam merespon krisis dan mengoptimalkan kinerja bisnisnya.
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The COVID-19 pandemic can be categorized as a crisis because it occurs suddenly with changes that cannot be predicted or controlled by those affected. The implementation of social restrictions caused the mobility of the Indonesian people to decrease, so that economic activities did not run optimally. This study aims to conduct a comparative analysis of crisis management practices in the restaurant industry at the start of the pandemic, during the pandemic, and after the pandemic. From this study, comparisons of the best micro-level decision-making according to business actors or restaurant managers at the start of the pandemic, during the pandemic, and after the pandemic can be identified using several analytical methods, namely Importance Performance Analysis (IPA) and factor analysis. Based on the results of IPA data processing, crisis management practices underwent significant transformation at the beginning of the pandemic, during the pandemic, and after the pandemic. The biggest increases were seen in collaboration with other traders, the marketing of new services, and the use of outsourced or freelance human resources. Meanwhile, attributes such as providing discounts, advertising in various media channels, adding new menus, providing masks for employees, providing disinfectants in the restaurant area, and educating employees and visitors about preventing COVID-19 consistently have a high level of importance and use in all pandemic stages. Findings from the results of the factor analysis research show the factors that are considered important and dominate in making decisions on crisis management practices at each stage of the pandemic. These factors include aspects of cleanliness, maintenance of restaurant operations, wages, new services, reduced working days, wage subsidies, replacement of raw materials, replacement of employees, tax breaks, service restrictions, menu price reductions, and medical devices. Business actors and restaurant managers can use these findings to direct their efforts toward responding to crises and optimizing their business performance.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Analisis Faktor, Manajemen Krisis, Restoran, Crisis Management, Factor Analysis, Importance Performance Analysis, Restaurant
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD49 Crisis management. Emergency management
Divisions:	Faculty of Creative Design and Digital Business (CREABIZ) > Business Management > 61205-(S1) Undergraduate Thesis
Depositing User:	Sonia Zaki Aditya
Date Deposited:	01 Sep 2023 04:24
Last Modified:	01 Sep 2023 04:24
URI:	http://repository.its.ac.id/id/eprint/102106

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