Analysis of Operational Management in Culinary Business: A Qualitative Study on Production and Service Management

Abstract

Research aim: Analyzing the micro cuisine business "Bola Bola Ubi Ungu" in Nganjuk operational management in terms of production and service management.

Design/Methode/Approach: Owners, staff, and clients were interviewed using a descriptive qualitative method. The data was analyzed using the interactive Miles and Huberman model with source triangulation.

Research Finding: The study's conclusions indicate that this company's success is built on three main pillars: consistent product quality, friendly and accommodating customer service, and the ability to adapt to shifting environmental conditions.

Theoretical contribution/Originality: These results support the theory about the importance of human capital and operational discipline in the performance of MSMEs, as well as providing helpful insights into incremental innovation and differentiation strategies for micro-enterprises in rural areas.

Practitioner/Policy implication: Providing legislators and MSME owners with a tool to enhance the operational efficiency and service quality of small-scale food businesses.

Research limitation: This research is limited to a single case study that concentrates on a single rural company