Proses Produksi dan Pengembangan UMKM Bolu Keju Sabilulungan

Authors

  • Agus Sutardi Universitas Teknologi Digital
  • Chyntia Ika Pertiwi Universitas Teknologi Digital
  • Fitria Anjarsari Universitas Teknologi Digital
  • Nunik Nur Asiah Jamil Universitas Teknologi Digital
  • Wahyudin Yusuf Universitas Teknologi Digital
  • Broderix Nicender Sorongan Universitas Teknologi Digital

DOI:

https://doi.org/10.61132/manuhara.v2i2.715

Keywords:

Bolu Keju Sabilulungan, business worthed

Abstract

This research aims to determine the feasibility of the Sabilulungan Cheese Cake business based on Marketing Aspects, Technical and Operational Aspects, Management and Organizational Aspects, and Financial Aspects. The data collection method in this research is field study with descriptive methods. The data collection techniques used were interviews, observation and documentation. This research shows that the Sabilulungan Cheese Cake business development plan is declared feasible to implement in terms of Marketing Aspects, Technical and Operational Aspects, Management and Organizational Aspects, and Financial Aspects.

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References

Aliza. (2011). chiffon cake.

Jafar, K. (2008). Studi Kelayakan Bisnis. Jakarta: Jakarta : Kencana Prenada Media Group, 2008.

Umar, H. (2003). Studi Kelayakan Bisnis. Jakarta: PT. Gramedia Pustaka Utama, 2003.

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Published

2024-02-01

How to Cite

Agus Sutardi, Chyntia Ika Pertiwi, Fitria Anjarsari, Nunik Nur Asiah Jamil, Wahyudin Yusuf, & Broderix Nicender Sorongan. (2024). Proses Produksi dan Pengembangan UMKM Bolu Keju Sabilulungan. Jurnal Manuhara : Pusat Penelitian Ilmu Manajemen Dan Bisnis, 2(2), 72–80. https://doi.org/10.61132/manuhara.v2i2.715

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