ANALISIS LAYANAN GO-FOOD DALAM MENINGKATKAN PENJUALAN PADA UMKM KULINER DI YOGYAKARTA

Authors

  • Singgih Preasetianto Universitas Sarjanawiyata Tamansiswa
  • Mahda F. B.
  • Dimas Martha Kusuma
  • Agus Dwi Cahya

DOI:

https://doi.org/10.22219/jie.v5i3.16830

Abstract

This study aims to identify and analyze natural go-food services to increase culinary sales carried out by GO-JEK in Yogyakarta. This study uses a quantitative approach with a sampling technique using probability sampling. The sample in this study is culinary in Yogyakarta which is done with go-food services. Testing of data instruments in this study uses validity, reliability, and classical assumption tests, while data processing uses simple linear regression. The results showed that the go-food service had a significant and significant effect on increasing culinary sales in Yogyakarta.

Downloads

Download data is not yet available.

References

Adi, N. B. (2020). Eksistensi UMKM makana pada era jasa pengiriman makanan berbasis online (0GO FOOD/GRAB FOOD) di wilayah Tangerang selatan. https://repository.uinjkt.ac.id/dspace/handle/123456789/54284

Christopher Lovelock, J. W. (2012). Services Marketing: People, Technology, Strategy -7/E. Pearson.

Hasan, M. (2019). ANALISIS EKSISTENSI LAYANAN GO-FOOD DALAM MENINGKATKAN PENJUALAN PADA RUMAH MAKAN DI BANJARMASIN. 13.

Indraswari, A., & Kusuma, H. (2018). ANALISA PEMANFAATAN APLIKASI GO-FOOD BAGI PENDAPATAN PEMILIK USAHA RUMAH MAKAN DI KELURAHAN SAWOJAJAR KOTA MALANG. Jurnal Ilmu Ekonomi JIE, 2(1), 63–73.

Iriani, T. Y., & Endang Rostiana, S. E. (2018). Analisis Dampak Layanan Go-Food Terhadap Omzet Penjualan Rumah Makan Di Kota Bandung [PhD Thesis]. Perpustakaan Fakultas Ekonomi dan Bisnis Unpas Bandung.

M. Amdan Saputra, -. (2020). Pengaruh Penjualan Online Melalui Merchant Go Food Patner Terhadap Peningkatan Omzet Pada Usaha Kuliner Di Jalan Garuda Sakti Simpang Baru Kecamatan Tampan Kota Pekanbaru [Skripsi, UNIVERSITAS ISLAM NEGERI SULTAN SYARIF KASIM RIAU]. http://repository.uin-suska.ac.id/28256/

Nss, R. L. P., & Rahoyo, R. (2019). DAMPAK BISNIS KULINER MELALUI GO FOOD BAGI PERTUMBUHAN EKONOMI DI KOTA SEMARANG. Jurnal Dinamika Sosial Budaya, 20(2), 120–133. https://doi.org/10.26623/jdsb.v20i2.1243

Nurul Almariah, E., Pangiuk, A., & Baining, M. E. (2019). PENGARUH LAYANAN GO-FOOD, HARGA DAN JUMLAH ORDER TERHADAP OMZET BISNIS KULINER DI KOTA JAMBI [Skripsi, UIN Sulthan Thaha Saifuddin]. http://repository.uinjambi.ac.id/1348/

Rakhmawati, A. (2019). ANALISIS PENGARUH PENGGUNAAN APLIKASI GO-FOOD TERHADAP PENDAPATAN RUMAH MAKAN.

Sugiyono, P. D. (2017). Metode Penelitian Bisnis: Pendekatan Kuantitatif, Kualitatif, Kombinasi, dan R&D. Penerbit CV. Alfabeta: Bandung.

Syarif Hidayatullah, Abdul Waris, Yeremia Permata, Theofilus Adrian, Ninis Sarwinda, Fitraini Lestari, & Anak Eka. (2018). Eksistensi Transportasi Online (Go Food ) Terhadap Omzet Bisnis Kuliner Di Kota Malang. Seminar Nasional Sistem Informasi (SENASIF), 2(1). https://jurnalfti.unmer.ac.id/index.php/senasif/article/view/162

Widyayanti, E. R., & Insiatiningsih, I. (2021). PENGARUH STRATEGI PEMASARAN ONLINE DENGAN APLIKASI GOJEK FITUR GOFOOD TERHADAP PENINGKATAN PENDAPATAN USAHA KULINER DI YOGYAKARTA. Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen, 8(1), 80–95. https://doi.org/10.32477/jrm.v8i1.249

Downloads

Published

2021-09-22

How to Cite

Preasetianto, S., F. B., M. ., Kusuma , D. M. ., & Cahya , A. D. . (2021). ANALISIS LAYANAN GO-FOOD DALAM MENINGKATKAN PENJUALAN PADA UMKM KULINER DI YOGYAKARTA. Jurnal Ilmu Ekonomi JIE, 5(3), 461–471. https://doi.org/10.22219/jie.v5i3.16830

Issue

Vol. 5 No. 3 (2021): Jurnal Ilmu Ekonomi

Section

Article

License

Copyright (c) 2021 Jurnal Ilmu Ekonomi JIE

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

  1. For all articles published in the JIE (Jurnal Ilmu Ekonomi), copyright is retained by the authors. Authors give permission to the publisher to announce the work with conditions. When the manuscript is accepted for publication, the authors agree to the automatic transfer of non-exclusive publishing rights to the publisher.
  2. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  3. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  4. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

Creative Commons License

This is an open access article and licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License