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Abstrak :
This research aims to identify tax maximization of hotels and restaurants to increase Locally Raised Revenue of Bukittinggi City. Data collection used docementation and in- depth interview. The research showed that Bukittinggi City could improve Locally Raised Revenue and exced its target. However, the government realized that the obedience of tax payers is the key factors to materialized its target. The government also realized that behaviour of tax payers are main challenges for the government to maximize its income from taxing the hotels and restourants, since Indonesian government has been implementing Tax Law Regulation which uses self assessment system.

Abstrak :
Pandemi Covid-19 mengakibatkan anjloknya wisatawan asing muslim berkunjung ke Jepang. Hal tersebut berdampak langsung terhadap turunnya konsumen restoran halal Jepang di Osaka dan Tokyo. Terdapat sejumlah restoran yang tutup selama pandemi hingga saat ini. Namun, terdapat juga restoran halal Jepang di Osaka dan Tokyo yang masih bertahan hingga saat ini. Penelitian ini bertujuan untuk menganalisis persepsi pelaku usaha restoran halal Jepang di Jepang pasca-pandemi Covid-19. Studi ini dilakukan dengan pendekatan kualitatif melalui pengamatan terhadap 10 restoran halal Jepang di Osaka dan Tokyo, serta melakukan wawancara dengan 4 orang pelaku usaha restoran halal Jepang. Penelitian menunjukkan pelaku usaha restoran halal Jepang mengalami dampak negatif akibat pandemi Covid-19, seperti penurunan jumlah pelanggan dan pembatasan kegiatan usaha, mereka tetap mempertahankan optimisme dan komitmen untuk berbisnis dalam sektor restoran halal. Namun, pelaku usaha percaya restoran halal tetap memiliki potensi pasar signifikan di Jepang. Biaya operasional yang tinggi, termasuk pemenuhan persyaratan dan sertifikasi halal, menjadi faktor yang mempengaruhi keberlanjutan bisnis mereka. Meskipun demikian, pelaku usaha restoran halal Jepang tetap optimistis dan beradaptasi dengan keadaan dengan inovasi serta bekerja sama dengan pihak terkait. ......The number of international Muslim visitors to Japan has collapsed due to the outbreak of the COVID-19 pandemic. This has caused a direct impact on the decline in consumers of Japanese halal restaurants in Osaka and Tokyo. There are a number of restaurants that have been temporarily or permanently closed during the pandemic until now. However, there are also Japanese halal restaurants in Osaka and Tokyo that still survive today. This study aims to analyze the perceptions of halal-certified Japanese restaurants entrepreneurs in Japan after the Covid-19 pandemic. In this study, qualitative research method was used to collect the data by observing 10 Japanese halal restaurants in Osaka and Tokyo, and interviewing 4 Japanese halal restaurant entrepreneurs. Although the research shows that Japanese halal restaurant businesses have experienced negative impacts due to the Covid-19 pandemic, such as a decrease in the number of customers and restrictions on business activities, they keep maintaining optimism and commitment to doing business in the halal food industry. However, the business actors believe that halal restaurants still have significant market potential in Japan. High operational costs, including fulfillment of halal certification requirements, are the main factors that affect their business sustainability. Nonetheless, Japanese halal restaurant businesses remain optimistic and adapt to the situation by keep doing some innovations and cooperating with related parties.

Abstrak :
Industri kuliner menyumbang sebesar 41% dari produk domestik bruto (PDB) untuk sektor ekonomi kreatif. Pandemi covid-19 yang terjadi sejak tahun 2019 telah mengubah perilaku konsumen sehingga UKM kuliner yang tidak siap harus mengalami penurunan penjualan. Salah satu restoran yang menghadapi dampak buruk ini adalah Restoran X dimana tren penjualannya cenderung menurun paska pandemi covid-19. Business Coaching perlu dilakukan pada UKM ini, yang merupakan sebuah restoran dengan visi menghasilkan produk yang memiliki cita rasa tinggi, higienis, halal dan berkualitas tinggi. Metode Business Coaching adalah penelitian kualitatif yang diawali dengan memetakan kondisi dan masalah UKM, dilanjutkan dengan mengimplementasikan solusi perbaikan. Hasil dari analisis ini adalah Restoran X belum optimal dalam memenuhi kebutuhan konsumen akan makanan delivery, belum memiliki slogan yang efektif untuk digunakan pada advertising campaign, serta instagram yang belum dioptimalkan dengan campaign menarik dalam memenangkan persaingan di industri kuliner. perbaikan dilakukan pada ketiga permasalahan tersebut. Hasilnya, pengembangan produk khusus delivery telah mampu meningkatkan penjualan untuk makanan delivery. Selain itu, perbaikan slogan terbukti lebih efektif dan telah digunakan untuk advertising campaign. Peningkatan Instagram marketing campaign juga telah terbukti mampu meningkatkan performa instagram Restoran X. ......The culinary industri contributes 41% of the Gross Domestic Product (GDP) for the creative economy sector. However, the COVID-19 pandemic that has occurred since 2019 has changed consumer behavior so that unprepared culinary SMEs must experience a sales decline. One of the restaurants facing this bad impact is Restaurant X where the sales trend tends to decline after the COVID-19 pandemic. Business Coaching needs to be done for this SME, a restaurants with a vision to produce Products that delicious, hygienic, halal and high quality. The Business Coaching method is qualitative research that begins with mapping the conditions and problems of SMEs, followed by implementing improvement solutions. The results of this analysis are Restaurant X has not been optimal in meeting consumer needs for food delivery, does not yet have an effective slogan to use in advertising campaigns, and instagram has not been optimized with attractive campaigns. Improvements were made to these three problems. As a result, the Development of special delivery Products has been able to increase the sales of Restaurant X for food delivery. In addition, the improvement of the slogan has proven to be more effective and has been used for advertising campaigns. The increase in instagram marketing campaigns has also been proven to be able to improve the performance of Restaurant X's Instagram

Abstrak :
ABSTRAK Penelitian ini mengeksplorasi niat perilaku pro-lingkungan dalam pengaturan restoran, yang berfokus pada menu perilaku makan berkelanjutan. Tujuan dari penelitian ini adalah untuk memahami niat perilaku konsumen dalam memilih menu pilihan nabati organik di restoran, serta niat mereka untuk mengunjungi restoran yang menampilkan menu pilihan nabati organik. Model pada penelitian ini mengadopsi pendekatan integratif dari Theory of Planned Behavior (TPB) dan Norm Activation Model (NAM), dengan penambahan dua hubungan antar variabel untuk mengatasi kesenjangan dari penelitian sebelumnya. Sebanyak 383 tanggapan dikumpulkan dari konsumen aktual dan potensial dari makanan dan minuman nabati organik di Indonesia yang berusia minmal 18 tahun. Penelitian ini menggunakan Structural Equation Modeling (SEM), khususnya pendekatan CB-SEM yang dianalisis menggunakan LISREL 8.8. Temuan menunjukkan personal norm, attitude, dan perceived behavioral control adalah penentu niat untuk memilih menu pilihan nabati organik, yang pada akhirnya mendorong niat untuk mengunjungi restoran yang menampilkan menu nabati organik. Hasil menunjukan bahwa subjective norm memiliki pengaruh langsung yang tidak signifikan terhadap niat konsumen, namun subjective norm secara tidak langsung mempengaruhi niat konsumen melalui personal norm. Selanjutnya, perceived behavioural control ditemukan menjadi motif yang paling menonjol untuk memprediksi niat konsumen. Implikasi manajerial dari penelitian ini dibahas lebih lanjut bersama rekomendasi untuk penelitian masa depan.

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ABSTRACT This research explores pro-environmental behavior intention in a restaurant setting, especially it focuses on sustainable or green menu dining behavior. The purpose of this study is to understand consumer behavioral intention on choosing organic plant-based menu item at a restaurant, as well as their intention to visit restaurant featuring organic plant-based menu items. The study model adopts an integrative approach of the Theory of Planned Behavior (TPB) and Norm Activation Model (NAM), in addition to two additional relationships to address the gap of previous research. A total of 383 responses is gathered from an actual and potential consumer of organic plant-based food and beverages in Indonesia which is at least 18 years old. This study uses Structural Equation Modelling (SEM), particularly the CB-SEM approach that is analyzed using LISREL 8.8. The findings indicate personal norm, attitude, and perceived behavioral control are the determinants of intention to choose organic plant-based menu items, which ultimately drive intention to visit a restaurant that features an organic plant-based menu. The result indicates subjective norm has a non-significant effect directly towards consumer intention, however subjective norm indirectly influences intention through the personal norm. Further, perceived behavioral control is found to be the most salient motive to predict consumer intention. The managerial implication of the research is discussed further alongside recommendations for future research.