Socialization of Building Business Organizational Culture Towards Sustainability in Culinary Business in Sukakarya District, Sabang City
Article Sidebar
Main Article Content
Abstract
This Community Service should be able to contribute to culinary business Aguan Peanut Cake actors in the Sukakarya sub-district, Sabang City. A strong culture and good management of Human Resources are tools to compete with competitors in an organization. The result of a strong culture is that the culture will promote consistent behavior that can create organizational effectiveness that is influenced by employee performance. But if the culture is not good, then the goal will go in the wrong direction. There are 4 factors in the development of Organizational Culture, namely a culture of discipline, honesty and responsibility, a creative work culture, an environmentally friendly work culture and a work culture that is aware of local values. Changes in the organizational culture need to be disseminated to all employees so that it becomes a daily work behavior, so that the organizational culture becomes a collective awareness that can benefit all parties. However, it is not easy to create a new habit, it needs simultaneous and continuous encouragement and effort so that the organizational culture becomes a positive habit.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Alfrian, G. R., & Pitaloka, E. (2020). Strategi Usaha Mikro, Kecil, dan Menengah (UMKM) bertahan pada kondisi pandemik covid 19 di Indonesia. Prosiding Seminar Nasional Terapan Riset Inovatif (SENTRINOV), 6(2), 139–146.
Anggraeni, W. C., Ningtiyas, W. P., & Nurdiyah, N. (2021). Kebijakan pemerintah dalam pemberdayaan UMKM di masa pandemi Covid-19 di Indonesia. Journal of Government and Politics (JGOP), 3(1), 47–65.
Anggraini, D., & Nasution, S. H. (2013). Peranan kredit usaha rakyat (KUR) bagi pengembangan UMKM di Kota Medan (studi kasus Bank BRI). Ekonomi Dan Keuangan, 1(3).
Aramita, F., Siregar, D., Harahap, A. S., & Harahap, B. (2022). THE EFFECTIVENESS OF ENTREPRENEURIAL SPIRIT VALUES AGAINST SUCCESS AT UD. SIMPANG JODOH TEMBUNG PERCUT SEI TUAN. Jurnal Ekonomi, 11(02), 1579–1585.
Arianto, B. (2020). Pengembangan UMKM digital di masa pandemi covid-19. ATRABIS: Jurnal Administrasi Bisnis (e-Journal), 6(2), 233–247.
Fatma, D. A., & Julia, R. (2022). Pengaruh pandemi Covid-19 terhadap UMKM di Indonesia. SENAKOTA: Seminar Nasional Ekonomi Dan Akuntansi, 1.
Fuadi, D. S., Akhyadi, A. S., & Saripah, I. (2021). Systematic Review: Strategi Pemberdayaan Pelaku UMKM Menuju Ekonomi Digital Melalui Aksi Sosial. Diklus: Jurnal Pendidikan Luar Sekolah, 5(1), 1–13.
Harahap, B. (2022). Sosialisasi Bimbingan Teknis Advokasi Kepatuhan Koperasi Bagi Gerakan Koperasi Kota dan Kabupaten. Mejuajua: Jurnal Pengabdian Pada Masyarakat, 2(2), 5–10.
Harahap, B., Al Qohirie, M. I., Masri, D., & Apriyandi, A. (2022). Sosialisasi Penggunaan Digital Marketing Bagi Usaha Mikro, Kecil dan Menengah di Era Digitalisasi Pada Mahasiswa Program Studi Kewirausahaan. Mejuajua: Jurnal Pengabdian Pada Masyarakat, 2(2), 35–42.
Harahap, B., Hasibuan, E. H., Rambe, A., Singarimbun, R. N., & Syahputra, D. (2022). Pemberdayaan Masyarakat Melalui Pelatihan Kewirausahaan dan Pemasaran Digital Pada Masa Pandemi Covid-19 di Masjid Muhammad Jayak. Mejuajua: Jurnal Pengabdian Pada Masyarakat, 2(2), 22–29.
Hatani, L. (2008). Manajemen pengendalian mutu produksi roti melalui pendekatan statistical quality control (SQC). Jurnal Jurusan Manajemen FE UNHALU, 1, 1–7.
Kapojos, R., Sondakh, J. J., & Waladouw, S. (2014). Penerapan Metode Activity Based Costing Dalam Penentuan Harga Pokok Produksi Pada Perusahaan Roti Lidya Manado. Jurnal EMBA: Jurnal Riset Ekonomi, Manajemen, Bisnis Dan Akuntansi, 2(2).
Latifah, Y. N., Susanto, I. P., Mulia, N. I., & Nugraha, I. (2022). Analisis pengendalian kualitas produk roti UD. XYZ dengan Total Quality Control (TQC). Waluyo Jatmiko Proceeding, 15(1), 180–185.
Laura Hardilawati, W. (2020). Strategi bertahan UMKM di tengah pandemi Covid-19. Jurnal Akuntansi Dan Ekonomika, 10(1), 89–98.
Mudjisihono, R., Munarso, S. J., & Noor, Z. (2003). Pengaruh Penambahan Tepung Kacang Hijau dan Gliseril Monostearat Pada Tepung Jagung Terhadap Sifat Fisik dan Organoleptis Roti Tawar yang Dihasilkan. Agritech, 13(4), 1–6.
MUQOROBIN, A. J. (2016). PENGARUH HARGA, KUALITAS PRODUK, DAN SALURAN DISTRIBUSI TERHADAP VOLUME PENJUALAN ROTI KACANG DI UD. TIDAR”. Skripsi). Nusantara Persatuan Guru Republik Indonesia University, Kediri.
Nasution, A. A., & Harahap, B. (2022). Socialization of the Utilization of Google Sites as a Promotional Media for Lasak Donuts in Medan City. International Journal of Community Service (IJCS), 1(2), 206–218.
Nasution, A. A., Harahap, B., Harahap, R. A., Wahdi, N., & others. (2022). Socialization of the Use of Multimedia as a Learning Tool to Improve the Skills of MAS Darul Ilmi Students. International Journal of Community Service (IJCS), 1(1), 48–61.
Prayogo, R. R., Situmorang, I. R., Aprinawati, A., & Sitompul, H. P. (2022). Kapabilitas Pemasaran dan Kinerja Pemasaran Pada Pelaku UMKM Roti Kacang, Sumatera Utara. Dinamika Governance: Jurnal Ilmu Administrasi Negara, 12(1), 41–52.
Sarfiah, S. N., Atmaja, H. E., & Verawati, D. M. (2019). UMKM sebagai pilar membangun ekonomi bangsa. Jurnal REP (Riset Ekonomi Pembangunan), 4(2), 137–146.
Sedyastuti, K. (2018). Analisis pemberdayaan UMKM dan peningkatan daya saing dalam kancah pasar global. INOBIS: Jurnal Inovasi Bisnis Dan Manajemen Indonesia, 2(1), 117–127.