Informasi Umum

Kode

24.55.008

Klasifikasi

153.4 - Psychology- Thought, thinking, reasoning, intuition, value, judgment

Jenis

e - Article Journal

Subjek

Design Thingking

No. Rak

5

Dilihat

14 kali

Informasi Lainnya

Abstraksi

Bandung is one of the cities with a high culinary appeal. However, there are several problems found such as a decrease in sales due to Covid-19, not conducting the market surveys, and tight competition in the culinary industry. One of the concepts that can solve these problems is a human-centered approach called Design Thinking. Hence, it is needed to measure whether the concept is already implemented or not. The result of this measurement can define the further plan to solve the problems stated. Design thinking is the rationale for the process of transforming a creative mindset into an innovation. This study measures the implementation of the Design Thinking concept in the culinary subsector in Bandung which includes five stages, namely: empathize, define, ideation, prototype, and test. The data collection is conducted by distributing questionnaires to 92 dine-in and 92 takeaway culinary businesses. The data gathered is then processed by using the descriptive statistical analysis technique and a two-tailed t-test. The result of the study indicates that the culinary business actors in Bandung city have implemented the Design Thinking concept well, although the empathize and define stages are still included in the bad category. There is also a difference in implementing the Design Thinking concept between dine-in and takeaway culinary businesses. Further study is expected to measure the impact of the Design Thinking concept’s implementation on culinary businesses’ sales performance.

Koleksi & Sirkulasi

Tersedia 1 dari total 1 Koleksi

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Pengarang

Nama Jurry Hatammimi, Sri Andini
Jenis Perorangan
Penyunting
Penerjemah

Penerbit

Nama IJBES
Kota Istanbul
Tahun 2022

Sirkulasi

Harga sewa IDR 0,00
Denda harian IDR 0,00
Jenis Non-Sirkulasi

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