The COVID-19 pandemic is causing turmoil in the health aspect and spread to the economic sector where most of the economic activity has stopped to prevent the spread of COVID-19. Businesses will be disrupted, including business actors who will experience difficulties and even bankruptcy. The small business sector is most affected by the outbreak of COVID-19 due to the absence of outside activities by most of the community. This research aimed to identify business optimism during the COVID-19 pandemic in Indonesia. Cross-sectional designed research with non Probability Sampling using the survey method by distributing online questionnaires (Google Form). The analysis data using SPSS software. The research results stated that the respondents believe that the business they did during the COVID-19 pandemic can still run well, business after the end of the COVID-19 pandemic will be even better. This research is expected to reference future research regarding the business forecast for business actor behavior, business improvement strategies, and other business-related research during the pandemic.

<p>Cake pada awalnya telah dikenal oleh bangsa Mesir Kuno tetapi sebenarnya berasal dari daratan Eropa dan diperkenalkan kepada masyarakat Indonesia oleh bangsa Belanda selama masa penjajahan. Pada dasarnya, bolu kukus terbuat dari tepung terigu sebagai bahan dasar tepung yang digunakan. Tetapi disini, peneliti menggunakan tepung gaplek sebagai pengganti dari tepung terigu. Produk ini memiliki kandungan gizi yang tinggi, 14 kandungan karbohidrat dibanding sumber karbohidrat lain. Selain itu, tepung gaplek memiliki kandungan serat yang tinggi dan kandungan gula yang rendah sehingga baik bagi pencernaan. Pengolahan lebih lanjut menjadi aneka kue akan mengatasi rendahnya kandungan protein tepung gaplek. Melalui penggunaan tepung gaplek sebagai subtitusi tepung terigu diharapkan dapat meningkatkan penggunaan tanaman pangan lokal secara maksimal yang akan berefek mengurangi penggunaan terigu serta menekan jumlah impor tepung terigu dari luar yang pada akhirnya membuat ketahanan pangan Indonesia semakin bertambah kuat. Metode yang digunakan dalam penelitian ini adalah pengujian sensoris dengan metode uji kesukaan (hedonik) dan uji pembedaan (mutu hedonik) menggunakan Rancangan Acak Lengkap (RAL) dengan perhitungan statistik menggunakan one way ANNOVA (α=5%). Hasil terbaik yang paling disukai adalah bolu kukus dengan subtitusi 50% tepung gaplek dengan karakteristik warna coklat, aroma dari coklat bubuk, tekstur bolu kukus yang lembut dan rasa dari coklat bubuk.</p><p><strong>Kata Kunci:</strong> bolu kukus, bahan pengganti, uji coba, tepung gaplek</p>

The era of disruption has had an effect on changing the business model of the tourism industry based on startups. This business model has changed a variety of tourism businesses, ranging from online travel agents (OTA) to culinary. One of the startups that are currently developing among the millennial generation is holiday photography. This phenomenon encourages researchers to examine the opportunities and challenges of the development of tourism startups, especially in the company “FAT” (under the pseudonym). More specifically, this study identifies business models and their market characteristics. Besides, this study also analyzes the opportunities and challenges of the emergence of these startups. This study uses a qualitative approach with descriptive methods to describe the phenomenon of disruption, startups business models, and illustrate the opportunities and challenges that may be faced in the future by “FAT” company. The sampling technique used in the study is Quota Sampling by involving 31 consumers who have used “FAT” services. This number is used by considering the limited number of consumers who have ever used this startup service. The primary data in this study uses netnographic techniques by observing “FAT”'s website and social media, as well as conducting interviews with key informants from “FAT”. Besides, this study also distributed e-questionnaires via Instagram's direct messages. The analytical method used for this research is interactive analysis, which divided into three stages, including data reduction, drawing conclusions, and presenting data. This research found that the tourism industry in the era of disruption emphasized efficiency and effectiveness strategies. This strategy is entirely appropriate when looking at market segments, most of which are millennials or active users of gadgets and social media. While some alternative strategies that can be done by a “FAT” company include focusing on brands, marketing techniques, attractive and popular tourist sites, service innovation, and collaboration with trusted local photographer partners. Considering the area of holiday photography research is still limited, this research expected to be a reference for further research, especially related to tourism startups. Besides, practically, the results of this study can be useful for tourism stakeholders to find out the challenges of business in the era of distraction and strategies for developing a business model based on startups.

Abstract-This study aims to analyze positions of Sahid's alumni in the workplace in the area of Jakarta and to determine strategy to raise the positions of Sahid's alumni in the workplace in Jakarta. This research is descriptive qualitative. The analyzed unit is the data of alumni's position in the workplace since 1999 until 2014 academic year as many as 1101 people. Primary data is the data that processed from the outcome of questionnaire, while secondary data was the data of alumni from the student affair department. Data collection was carried out by interviews and spread to the questionnaire toward 35 informants consisting of alumnies, lecturers, head and employees of the student affair department, chairman and employees of academic department and personnel department in the industry. SWOT matrix (Strengths, weaknesses, opportunities and threats) used to determine the priorities program to be executed by Sahid's Management. The conclusion is that position of Sahid'sgraduates is 86% as employees, with 946 people. Next was 5% as supervisor, with 61 people and 4% as an entrepreneur, with 45 people. As for 3% was as manager, with 32 people, while 2% without explanation, with 17 people. As for 946 these people as employees spread as many as 22% as employees in the industry, 12% as a cook, waitress 9%, waiter %, front desk 6%, housekeeper 4%, bartender 4%, pastry 4%, barista 3%, marketer 3%, tour leader 2%, cashier 2%, administrator 2%, customer service 1% and without explanation 7%. Meanwhile, programs that need to be executed by Sahid's Management is 1) implementing triple mode as method of learning (on campus, on industry, on line learning), 2) the formation of career center supported by organizing a seminar, workshop about strategy entering the workforce, 3) provisions for students and assesors to implement the competency test through LSP ( Certification Institute of Profession) to the Asean Level of, 4) strengthening a network of alumni, 5) an increase in cooperation with industries in hospitality and tourism through the provision of the MoU, 6) an increase in cooperation in education with d'Anger University of France and Toho University of Japan in sending students to learn to abroad, 7) implement the business plan of entrepreneurship as the last project of student who cooperate with formal banking industry, 8) the establishment of central provisions for training and for college students that will compete in skill competition.

ABSTRACT Purpose: This research aims to discover a marketing strategy that could improve pastry products at Sari Delicatessen Sari Pacific Jakarta. Research methods: The data collection method used was purposive sampling. This research is descriptive qualitative using SWOT analysis to evaluate and identify opportunities, maximize strength, decrease weakness and avoid threats. Results and discussion: The S-O, S-T, W-O, and W-T strategies implemented to improve pastry products at Sari Delicatessen Sari Pacific Jakarta are creating more variated products, expanding market segments, creating new products for home delivery, and also developing facilities to accommodate the customer’s needs. The score for internal factors of Sari Delicatessen Sari Pacific Jakarta is 3.65, and the external factor score is 3.55. Thus, it can be concluded that the business position matrix in the IFAS and EFAS is in quadrant 1 or has a solid competitive position and fast market growth. Implication: The pastry products at Sari Delicatessen at Hotel Sari Pacific Jakarta need to maintain factors that fall into the category of opportunities so that marketing strategies through the optimal promotion are expected to increase sellers of pastry products at Sari Delicatessen. Keywords: hotel, pastry shop, marketing strategy, SWOT analysis.