ABSTRAKTujuan dari penelitian ini adalah untuk menganalisis apa saja faktor-faktor eksternal dan juga internal dari Katering Al-Raham agar dapat merumuskan strategi pengembangan bisnis yang dapat dilakukan, serta mengevaluasi dan mengembangkan kembali strategi yang paling tepat untuk diterapkan di Katering Al-Raham. Penelitian ini menggunakan metode campuran dengan tipe embedded design Creswell. Data yang diperoleh akan dianalisis menggunakan matriks EFAS (faktor eksternal), matriks IFAS (faktor internal), matriks IE, kuadran SWOT, matriks SWOT, dan QSPM. Hasil penelitian ini adalah strategi yang efektif dilakukan pihak Katering berupa penetrasi pasar serta pengembangan produk. Alternatif strategi yang dapat katering Al-Raham terapkan adalah pemanfaatan teknologi untuk melakukan promosi di media sosial seperti instagram, facebook, tiktok, dsb. Selain itu katering itu jug dapat melakukan refreshment pada produk dengan cara melakukan inovasi menu paket yang ditawarkan.

The lembang fault is active and can potentially trigger earthquakes in the West Bandung Regency area and its surroundings. The lembang fault has two segments, namely the western and eastern segments, with a movement of 3 mm/year. The Ngamprah Raya Special School (SLB) is a school for children with special needs located in the Lembang fault area in the western segment. This condition causes SLB Ngamprah Raya to be in an earthquake-prone area. One of those affected is highly vulnerable to earthquakes, namely children, even more vulnerable, namely children with special needs or inclusion. Children with special needs need education regarding the Lembang fault earthquake and earthquake disaster mitigation. Earthquake disaster mitigation learning based on fun games needs to be done for Children with Special Needs. The purpose of this study is to utilize fun game media for earthquake disaster mitigation education for children with special needs. The method used is participatory observation involving accompanying teachers and students. The sample used is accidental sampling. The study results show that the fun game of snakes and ladders based on disaster mitigation is effective and efficient for children with special needs with mental retardation. In its implementation, game time and participants must be considered and limited to achieve learning. Students get developmental achievements as expected by going through three cycles. Each cycle is carried out with an effective and efficient snake and ladders game adjustment scheme. Learners are more likely to be able to capture interactive material. Snakes and ladders fun game can be an alternative solution in developing earthquake disaster mitigation learning media for mental retardation.Keywords: Fun game, Disaster Mitigation, Children with Special Needs.

Culinary advancement is increasing year after year. This development is consistent with the rise of pioneering culinary businesses. This culinary development occurs not only in general but also in the development of special foods for autism. Altilis cookies is a startup that sells GFCF (Gluten Free Casein Free) snacks made with breadfruit flour as the main ingredient. Altilis cookies , as a new company, requires a helpful business model analysis to serve as a benchmark for future growth. Using a business approach, the canvas model can build and develop a business that can be created, given, and doubled in value by utilizing the nine existing blocks (Narto, 2017:105). The research method used in this journal is quantitative descriptive. Primary and secondary sources are used to collect data. The purposive sampling method is used to determine informants, which is the technique of deciding informants based on the subjective considerations of researchers (Sugiyono, 2012). The application of this canvas business model is intended to facilitate the business development process because it contains elements with attachments, which are, of course, critical for business progress.

Dpawon katering merupakan katering Jakarta yang menyediakan layanan katering Jabodetabek, khususnya katering Jakarta Barat. Salah satu fokus utama layanan yang diberikan oleh Dpawon Katering ini adalah katering kantoran. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh bauran pemasaran yaitu (produk, harga, lokasi, promosi, proses, orang, dan bukti fisik) terhadap keputusan pembelian di Dpawon Katering Jakarta pada masa pandemi covid 19. Jenis penelitian yang digunakan adalah penelitian kuantitatif dengan metode analisis statistik deskriptif dan verifikatif. Populasi dalam penelitian ini adalah konsumen yang sudah penah menggunakan jasa dan sudah pernah mengkonsumsi produk dari Dpawon katering. Responden penelitian ini berjumlah 100 orang. Teknik pengumpulan data menggunakan metode penyebaran kuesioner kepada konsumen Dpawon katering. Teknik analisis data menggunakan regresi linear berganda. Hasil penelitian menunjukkan bahwa bauran pemasaran berpengaruh positif terhadap keputusan pembelian. Sehingga dapat disimpulkan variabel bauran pemasaran yang berpengaruh positif dan signifikan terhadap keputusan pembelian ialah variabel produk, proses, dan bukti fisik.

Product innovation in food is one aspect of improving an existing food product, especially the health benefits in it so that it can be consumed by anyone without worrying about side effects due to unhealthy food. Croquettes are a potato-based snack filled with various kinds of meat, so croquettes cannot be enjoyed by vegetarians. Therefore, an innovative product of taro croquettes was made with the stuffing of moringa leaves and oyster mushrooms. Croquettes made from taro which is one of the local foods whose products must be reproduced and developed, then using the stuffing of oyster mushrooms and moringa leaves which is one of the superfoods that has very good nutritional value so that it can increase the value of the croquettes,. Therefore, many people can try taro croquettes with moringa leaves and oyster mushrooms as a healthier option. This research employs a quantitative research method through an experimental approach. In the taro croquette product innovation experiment, there were three recipe formulations that were tested by expert panelists and general panelists so that the test results could produce the best recipe formulation among the three formulations that had been made.