Analysis of Management Concepts Implementation on Culinary Business Entrepreneurs in Turap, the Culinary Tourism Area, Siak District

INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 8, ISSUE 10, OCTOBER 2019 ISSN 2277-8616

Analysis Of Management Concepts Implementation On Culinary Business Entrepreneurs In Turap, The Culinary Tourism Area, Siak District

Jumiati Sasmita

Abstract: This study aims at analyzing the implementation of management concepts on culinary business entrepreneurs in Turap, the culinary tourism area, Siak district. In this study, the population were all culinary entrepreneurs in Turap, the culinary tourism area, in Village of Kampung Rempak and Kampung Dalam of Siak Sub-District which is as many as 64 culinary entrepreneurs. In addition, all populations were used as sample. The analysis used is descriptive qualitative. Based on the results of the study on the implementation of management concepts, it was not yet carried out by the majority of culinary entrepreneurs (90 percent) in Turap, the culinary tourism area, Siak district. It can be seen from the culinary entrepreneurs of Turap in which they did not use planning as a guide to do the tasks to be performed; they did not divide the employees' tasks clearly; communication between superiors and subordinates had not been well established; there was no good coordination between employer and employees as well as among other fellow employees; and the control over the employee's performance was still weak.

Index Terms: Planning, organizing, Directing, Controlling, Business Culinary ——————————  ——————————

1. INTRODUCTION Siak District also schedules the holding of tourism events At the beginning of the Government of the Republic of which were packaged in the form of culture and international- Indonesia, Siak District was a Regional Authority under scale competitive sports; all are to support tourism in Siak. Not Bengkalis District which later changed its status to Siak Sub- only that, the Government of Siak District has also scheduled District. Later, in 1999, it was transformed into Siak District a tour to explore the history of cycling and the festival of Siak with its capital District of Siak is Sri Indrapura based on Law Bermadah every year as well as the march of Malay cultural No. 53 of 1999. In accordance with the regional autonomy and festival of culinary. With all those tourism agendas made policy, Siak District is separate from Bengkalis District. After by the government of Siak District, it is expected that more seventeen years of the separation, Siak has now developed tourists will come to Siak, and for sure, this will automatically into a superior region with its variety of potentials contributing have an impact on culinary attractions in Siak District, greatly to regional income for sure. Siak District has Historical especially, culinary tourism located along Turap which has Tourism Potential: Royal Palace, Complex of Royal Tombs, been determined by the government of Siak District as a Two-level meeting hall, Royal Cruise Ship Heritage, Royal culinary tourism area on the edge of the Siak river. Turap is a Mosque and Sultan Syarif Qasim's tomb, Fortress and riverbank built by the Government of Siak District along the Barracks of Dutch Military, Traditional Malay Houses, Siak riverbank around the Siak City of Sri Indrapura. In Turap, Traditional Art, such as clothing/woven of Siak, Tourism Village there are many minimalist stalls that sell a variety of fast food on the Mempura River, a natural lake in Zamrud (Lake Pulau and beverages or traditional foods from Siak. Besar) with a size of 28 hectares, in Sungai Apit Sub-District Every visitor who comes to Siak definitely wants to taste the (Lake Naga), Agro Tourism. Nowadays, Siak is increasingly in special food of Siak, without giving more effort to bring lunch demand by both foreign and domestic tourists because from outside the tourism area. However, there are still many considering that there are many remnants of historic buildings tourists coming to Siak complaining when ordering food from the Sultanate of Siak Sri Indrapura to the buildings of the located along the culinary tourism area of the Siak city of Sri Dutch East Indies. Some of the attractions that are often Indrapura. Among their complains are they feel that they are visited by tourists are Siak Palace, Sultan Mosque, Tomb of waiting too long for their orders, unsatisfactory service, fairly Marhum Buantan, High Density Hall, Marine tourism of Lake expensive prices for the food, lack of cleanliness for the Pulau Besar, River and Agro Tourism, Sultan Syarif Qasyim places; changeable cooking taste, unattractive food serving, Forest Park, Sultan Anggarif Pump Monument, Heritage and less fresh food taste. Another thing becoming a problem of Building of Dutch, and Kato Ship. With a variety of these relics, the culinary business in culinary tourism of Turap are the those make Siak City becoming one of the historical tourist unmaintained food quality, bad service, the lack of innovation, sites that are very crowded with tourists. Siak District is a and having no attention for place cleanliness, from the culinary favorite destination for tourists from various regions and entrepreneurs. Until now, along with the increase of tourist countries as a tourist destination in Riau. The number of visiting Siak, the culinary tourism area of Turap has not tourists visiting Siak District has increased throughout the year. developed rapidly. It is because there are still many tourists In addition, to attract the interest of tourists, the Government of visiting Siak not knowing that there is a culinary tourism area ———————————————— of Siak that has potential as a tourist attraction. There are still  Prof. Jumiati Sasmita, SE.,M.Si.,Ph.D.is currently a Professor at many tourists coming to Siak still bringing their lunch even Management Department, Faculty of Economics and Business, Riau though in the culinary tourism area of Siak is also available University, Indonesia. E-mail: [email protected] with traditional Malay food that is worth to be tried by tourists. Based on the observed conditions, the writer is interested in conducting research on culinary business entrepreneurs in 3220 IJSTR©2019 www.ijstr.org INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 8, ISSUE 10, OCTOBER 2019 ISSN 2277-8616

Turap, Siak District, in which the problem is whether the are inherent in the management process which will be made a culinary entrepreneurs in Turap have applied the management reference by managers in carrying out activities to achieve concept in conducting their business or not. with the goals. From the above definition, it can be concluded that conduction of this research, it is expected to be able to provide management is the science and the art of carrying out an overview of the implementation of management concepts management functions, where the management functions aim done by culinary business entrepreneurs in Turap area of Siak at achieving common, individual, and community goals District. effectively and efficiently by utilizing available resources. Management Function (Daft, 2009); management function is 2 LITERATURE REVIEW the achievement of organizational goals in an effective and In an effort to achieve goals, management does various that efficient way through planning (determining goals for cannot be separated from one activity to another. The concept restaurants in the future, as well as deciding on tasks and of management as a process is more directed to the process using the resources needed to achieve these goals), of managing and regulation the implementation of a job or Organizing (including employee organizations and other series of activities to achieve goals. The management process resources in ways that consistent with the purpose of the itself consists of several actions such as planning, organizing, restaurant), Actuating (actions to get all members of the implementing, and controlling which are also a function of organization to carry out activities that have been determined management itselfIn an organization, management is needed towards the objectives achievement), and Controlling to regulate the process of the implementation of organization (management functions relating to the supervision of to achieve the objectives of the organization. Management employee activities, organizational defense on the path to comes from the word manage which means to regulate. fulfillment of goals, and correction if necessary). According to Regulation is created through the process and arranged Terry, George, and Leslie W. Rue. (2010) management according to the order and functions of the management functions include planning, organizing, actuating, and (Planning, Organizing, Directing, Controlling). Therefore, controlling. According to Henry Fayol (Safroni, 2012: 47), management is a process to realize the desired goals. management functions include planning, organizing, Whereas, the definition of management is as follows: commanding, coordinating, controlling. Meanwhile, according According to Appley and Oey Liang Lee (2010:16), to Ricki W. Griffin (Ladzi Safroni, 2012: 47), management management is an art and a science. In management, there is functions include planning and decision making, organizing, a strategy of utilizing the energy and thoughts of others to leading, and controlling. Based on some of the opinions carry out an activity directed at achieving predetermined goals. above, it can be concluded that the management function In management, there are techniques that are rich in aesthetic consists of 4 main functions, namely: Planning, Organizing, values of leadership in directing, influencing, controlling, Directing, and Controlling. From the comparison of several organizing all the components that support each other to management functions above, it can be understood that all achieve the intended goals. Meanwhile, according to Terry management begins with planning because planning will 2010:16) explained that management is a typical process determine what actions must be taken next. Planning is an consisting of actions of planning, organizing, mobilizing, and activity to set company goals, and then proceed with preparing controlling to determine and achieve goals through the use of various plans in order to achieve company goals that have human resources and other resources. Therefore, it can be been determined. Planning is carried out in determining overall concluded that management is a process consisting of organizational goals and is the best step to achieve its planning, organizing, directing, and controlling through the use objectives. Terry in (Sukarna, 2011:10) states that Planning is of resources and other resources effectively and efficiently to a way to choose facts and the connect the facts as well as to achieve certain goals (Athoillah, 2010). According to Hasibuan make and to use the estimates and assumptions for the future (2011) stated that: "Management is the science and art of by describing. Furthermore, Siagian (2008:29) states that regulating the process of utilizing human resources and other planning is the whole process of thought and determination in resources effectively and efficiently to achieve a certain goal a mature manner than the things that will be done in the future ".Furthermore, according to Rivai (2010:2), the definition of in order to achieve the goals that have been determined, and management is the science and the art of regulating the Terry (2007: 92) states that planning is the selection and process of utilizing other resources efficiently, effectively, and linking facts, to make and to use assumptions related to the productively is the most important thing to achieve a goal. future by describing and formulating certain activities that are Management is also often said to be an art because of the believed to be needed to achieve a certain result. From this implementation of knowledge and skills to achieve a goal. explanation, it can be concluded that planning is an activity of According to Robbins and Mary (2012:8), Definition of setting, formulating goals and regulating the effective Management is that management involves coordination and utilization of human, material, method and time in order to controlling other work activities so that their activities are achieve the goalsThe terms of a good planning should meet completed effectively and efficiently. Efficient itself means that the following things: having a clear goal, simple, not too to get the most output from the minimum possible input, while difficult in implementing it, including an analysis of the work to effective is doing the right thing, which is doing a job that can be done, flexible, changes to follow developments, having a help the organization to achieve its goals. Whereas, Stoner balance, responsibilities and goals aligned in each section, and Freeman in (Safroni, 2012) stated that management is the having an impression of something that is owned, available, process of planning, organizing, leadership, and controlling the and used effectively and efficiently. The benefits of planning efforts of the organization members and the process of using can make the implementation of tasks so that the activities of all organizational resources to achieve predetermined each unit will be organized with the same goal, can avoid organizational goals. Management has management functions mistakes that might occur, facilitate supervision, used as a which are the basic elements that will always be present and basic guideline in carrying out activities. Furthermore, the next

management function is Organizing, having the basic word directing activities properly in order to achieve the success of "organization". The organization is a formal, structured and their duties (Kurniadi, 2013). According to Triwibowo (2013), coordinated union of a group of people working together to directing is covering responsibility in managing human achieve certain goals. Organization is only a tool and a resources such as for enthusiasm, conflict management, container (Hasibuan, 2011). Organizing is a process of delegation, communication, and facilitating collaboration. determining, grouping, and organizing various activities Directing is a managerial function on how to influence others needed to achieve goals, placing people in each of these to follow the direction. Siswanto (2007: 111) stated "direction is activities, providing the necessary tools, assigning authority a process of guidance, giving instructions, and instructions to that is relatively delegated to each individual who will need subordinates so that they work according to a predetermined these activities" (Hasibuan, 2011). Organizing is a regulatory plan. There are several activities carried out in the directing activity in human resources and other physical resources function: (1) Implementing a process of leadership, mentoring, owned by the company to be able to carry out the plans having and motivating workers to work effectively and efficiently in been set and achieve the main objectives of the company. The achieving the goals set, (2) giving assignments and explaining definition of Organization according to Weber cited by Thoha routinely about work, (3) explaining all predetermined policy. in his book "Behavior of Basic Concept Organization and Its Furthermore, Kron in Kurniadi (2013) explained some of the Application" (2014:113) stated that: The organization is a activities included in this direction phase include: supervision certain boundary, thus someone who interacts with others is according to their responsibilities, making assignments, direct not of their own volition. They are limited by certain rules. The directing, making observations, conducting evaluations, Organizing Function is to allocate resources, arrange and leading daily activities so that activities run smoothly, assign tasks and set the required procedures, determine the conducting interpersonal relationships that are good and structure of the company that addresses the line of authority effective. The next management function is Controlling which and responsibility, recruitment activities, selecting people, is an activity in assessing a performance based on standards training and workforce developmentIn the process of that have been made changes or an improvement if needed. organizing, there are two main aspects, namely As for the definition of controlling according to Schermerhorn departmentalization and division of labor. Departmentalization in Ernie and Saefullah (2015), defining controlling is as a is a grouping of work activities of an organization so that process in determining performance measures in taking similar and interconnected activities can be done together. actions that can support the achievement of the expected This will be reflected in the formal structure of an organization results in accordance with the specified size. Meanwhile, and seen or shown by an organizational chart. division of labor according to Mathis and Jackson (2006: 303) stated that is the breakdown of work tasks so that each individual in the Controlling is a process of monitoring employee performance organization is responsible for and carrying out a limited set of based on standards to measure performance, ensuring the activities (Handoko, 2011). Furthermore, the organizing quality of performance appraisals and retrieval of information process can be demonstrated by the following three step that can be used as feedback on the achievement of results procedures: (1) The breakdown of all the work must be carried communicated to employees. Dessler (2009) states that out to achieve organizational goals. (2) The division of total controlling is the preparation of standards - such as sales workload is into activities that can be carried out by one quotas, quality standards, or production levels; examination to person. The division of labor should not be too heavy so it assess work performance compared to established standards; cannot be completed. (3) Procurement and development of a taking necessary corrective actions. Then, controlling is an mechanism to coordinate the work of the members of the activity that compares or measures what is or has been carried organization are into an integrated and harmonious unit. out with the standard norms or plans that are set (Handoko, Furthermore, the benefits of organizing: allowing for division of 2011). Activities in this controlling function, for example: tasks in accordance with the conditions of the company, evaluating success in the process of achieving goals and creating specialization when carrying out tasks, personnel in targets following set, taking rare clarification and correction of the company knowing what tasks that will be carried out to the deviations found, providing solutions to problems that achieve goals. The next management function is directing, occur in achieving the goals set. Controlling or Controlling which is a function to increase the effectiveness and efficiency functions run effectively if this is considered: Routing (path), of performance optimally and creating an atmosphere of a the manager must determine the way or path to find out where dynamic, healthy work environment and others. Many something often happens an error; Scheduling (Timing), in individuals and organizations cannot conduct organizational determining the time, the manager must determine with the guidance properly. Directing in motivating each member and task when controlling should be carried out. sometimes, communicating between members and overcoming problems scheduled controlling is not efficient in finding errors, and it is in the organization. Directing is a phase of management work, better if something is done because it is more useful where managers try to motivate, foster communication, handle sometimes. Control or controlling is a function in functional conflict, cooperate, and negotiate (Marquis and Huston, 2010). management that must be carried out by all leaders of all Directing is the process of giving tasks, orders, and units/work units on the implementation of work or employees instructions making staff able to understand the desires of the who carry out in accordance with their respective main tasks. leadership of the organization, and the directing makes staff to Thus, controlling by the leadership, especially in the form of contribute effectively and efficiently to achieve goals. A leader inherent supervision (built in control), is a managerial activity must know how to manage his subordinates and be able to carried out with a view to avoid irregularities in carrying out the maintain good opinions with confidence. Some important work. A deviation or error occurs or not during the course of things that can improve abilities are by wanting to learn work depends on the level of ability and skills of employees. continuously and follow education/training which includes Employees who always get direction or guidance from Knowledge, attitude, and skills so that they can carry out superiors tend to make fewer mistakes or deviations compared

to employees who do not get guidance. (Kadarisman, 2013) A properly in accordance with the provisions has been good form of controlling should match the needs and nature of established. d) Controlling, restaurants assess and monitor the company. Therefore, the factors as well as corporate employee performance by looking at the results they are doing governance where a controlling is carried out need to be in the restaurant. Furthermore, according to Kivry E. Salmon, considered. a good controlling must be done economically if et al, (2017), The results of the study showed that the viewed from the cost, can guarantee that there are application of the management function of the farmer group of improvement activities. Therefore, it is necessary to prepare a Asi Endo in Tewasen Village, Amurang Barat Sub-District, step before the supervision is carried out such as the pattern South Minahasa District included functions of planning, and plan of the company. According to Simbolon (2004:62), organizing, mobilizing, controlling and assessing. overall, it is Controlling aims at getting the results of the work carried out in the Very Good category with a yield of 82.8%. This means efficiently and effectively in accordance with a predetermined that group members along with group administrators are very plan. Meanwhile, according to Silalahi (2003:181), the good at implementing management functions within the objectives of controlling are as follows: (1) preventing the Farmer Group of Asi Endo. Nurul Rizka Arumsari (2017), occurrence of deviations in the achievement of planned goals, based on the findings and results of the discussion, in her (2) making the work process is in accordance with the study, it can be concluded as follows: 1) The implementation of procedures outlined or established, (3) preventing and the planning function in the UPTD Dikpora of Jepara Sub- eliminating the obstacles and difficulties that will, are, or may District runs quite well, and its implementation is carried out by occur in the implementation of activities, (4) preventing misuse dividing its duties and responsibilities in the departments of resources, and (5) preventing the abuse of authority and existing within the organization and communicating the vision position. Therefore, from a number of opinions regarding the and mission that are in accordance with the standards set by purpose of controlling, it can be concluded that the purpose of the Department of Youth Education and Sports. 2) The controlling is to know and understand the actual reality about implementation of the organizing function in the UPTD Dikpora the implementation of work or activities. Whether the work in Jepara Sub-District is carried out by giving delegations of carried out effectively and efficiently or not. Thus, the the authority, carrying out activities according to the work controlling object can be known its performance, so that if an program of the Education Office. 3) The implementation of the error occurs can be corrected immediately. According to actuating function in the UPTD Dikpora Jepara Sub-District is Siagian (2008), there are two controlling techniques, namely: still less than optimal due to human resources who do not yet 1) direct controlling which is the organization's leaders have adequate knowledge and skills, employees who are conducting their own supervision of the activities being carried mobilized do not have the ability to receive and understand out. This direct controlling can take the form of direct instructions or commands from the leadership, especially in inspection, on the spot observation, and on the spot report. the operation of the basic data information system education. Whereas, indirect controlling is supervision from a distance, 4) Implementation of controlling functions in UPTD Dikpora this controlling is carried out through a report submitted by Jepara Sub-District is carried out by monitoring the readiness subordinate. This report can be written and oral by telephone. of educators in preparing the syllabus of learning in each Furthermore, the controlling process according to Edward semester, the level of attendance of educators, monitoring the (2011) revealed that there are four steps in carrying out the implementation of the learning process in class, conducting controlling function, namely: 1) setting standards, 2) supervision activities of school principals and teacher working measuring activities, 3) comparing activities with standards. in group every one month with the intention that all work being taking corrective actions. According to Siagian (2008), there carried out goes according to a predetermined plan. are two controlling techniques, namely: (1) direct controlling, strengthened by Semuel Batlajery research (2016). The namely the organization's leader conducts his own supervision research aims at finding out the Implementation of of the activities being carried out. This direct controlling can Management Functions in Government Apparatus. The results take the form of direct inspection, on the spot observation, and of the study are as follows: (1) The Planning Function carried on the spot report. (2) Indirect controlling, namely supervision out by government officials of Kampung Tambat has involved from a distance, this supervision is carried out through a report all apparatuses and related communities in short-term and submitted by the subordinate. This report can be written and long-term planning. (2) The organizing function of the oral by telephone. Based on the description above, it can be apparatus of Kampung Tambat village administration has concluded that in all forms of organization where people work formed an organizational structure and explained the duties together to achieve the goals set, requires management. and functions of each unit in the work. (3) The directing Management is needed by the organization so that efforts to function is carried out on the apparatus in order to work with achieve goals become easier. Management is a means to the tasks and responsibilities entailing and motivating the achieve organizational goals by utilizing the tools/facilities apparatus with an objective management approach or a social available as much as possible, so management is a main and financial approach. (4) Controlling function carried out by activity that must be carried out by a leader because they have the government apparatus of Kampung Tambat village is still to process inputs into outputs through the management lacking, this can be seen from the attendance checking, process. In accordance with research conducted by Ach. Nur monitoring of activities, work results that cannot be measured Fuad Chalimi (2018). Based on the results of research a) properly, because the apparatus is constantly being replaced. Planning, restaurants want to always maintain customer So that, the administration is not well-archived, and the confidence by always maintaining the quality of goods mindset of the apparatus itself is always changing.According produced. b) Organizing, restaurants divide different tasks to to Kristiana Widiawati (2015), Organizations without employees, so that employees have their own focus on the management are impossible to achieve the desired goals work they receive. c) Actuating, Restaurants provide effectively and efficiently. Management is interpreted broadly compensation and bonuses for employees who do the job as in the planning, organizing, implementing and evaluating

processes of the Planning which are formulated by the TABLE 4.1 Managers of both long-term or short-term planning. Organizing NUMBER OF CULINARY BUSINESSES IN SIAK REGENCY is done by building an organizational structure. The actuating N0 NAMA WARUNG / RESTORAN 1 Tekwan /Empek- 22 Bakso & Miso Bu D 43 Soto , Miso Ceker function is carried out by providing support and motivation so Empek Bintang that employees carry out work in accordance with their plans 2 RM. Yessy Masakan 23 Resto Hafis 44 Warung Kopi Wak and responsibilities. The monitoring/evaluation function is Padang Akub 3 Kedai Nasi Sari Bundo 24 Menara Cafe 45 Rasaq Cafe carried out in accordance with the standards set by the 4 Café & Resto Tokbah 25 Pecel Lele Pujakusuma 46 Warung Harmoni company, so that employee performance evaluations can be Home measured appropriately and in accordance with predetermined 5 RM. Ananda Rizqi 26 Seafood 78 47 Warung Kopi Wak Tatang plans. 6 Pondok Bakso Nuansa 27 Lotek Bu Ani 48 Bakso & Miso Bu D 7 Ampera Ikan Bakar 28 Bakso Muda Mudi 49 Rumah Makan Siti 3 RESEARCH RESULTS AND DISCUSSION Manenggang 8 Kantin Andrean 29 Café Rajawali 9 50 Warung Soto This study was conducted on culinary business entrepreneurs Hidayah in the culinary tourism area of Turap, precisely, in Kampung 9 Goreng Ajo 30 WM. Empat Putri 51 Resto Mister Babeh Rempak and Kampung Dalam Village of Siak Sub-District in 10 RM. Al- Baik 31 Sate Sahabat 52 Sanggar Rasa 11 Kanti Turap 32 Pondok Sate Putra 53 Kedai Kopi 88 Siak District. In this study, the population are all culinary Tunggal business entrepreneurs in the culinary tourism area of Turap, 12 Kantin Muaro 33 Bakso Cilacap 54 Ampera Saiyo in Kampung Rempak and Kampung Dalam Village in Siak 13 Sate Sahabat 34 RM .Wan Safariah 55 RM. Minang Maimbau Sub-District. The number of samples used is equal to a 14 Seafood Rija 35 Kedai Kopi Selera 56 Kedai Nasi Sari population of 64 traders. The types of data used are 2 (two) Bundo types of data, namely primary and secondary data. This 15 Warung Yogya 36 Kedai Kopi ABC 57 Sederhana Umi El primary data is obtained by observation, which is to visit the 16 Resto Seafood 37 Café Harmonis 58 Lesehan Gantino Nusantara location of culinary tourism area of Turap. In this observation, 17 Resto SS/ Asam Pedas 38 Restoran Sumber Gizi 59 Soto Badendeng an inventory and identification of problems related to the Profesor problem of implementing management concepts to the 18 Ayam Penyet Sambal 39 Katupek Gulai Ajo 60 Soup Iga Sapi Petir Uleg culinary business entrepreneurs in Siak District are carried 19 Pondok Seafood 40 WM. Suromadu 61 Aneka Kue Ananda out. Interview, is a process of interaction and communication 20 Mie Aceh 41 Warung Miso Ayah 62 Soto , Miso Ceker between researchers and respondents, so that interviews can 21 Soto Medan 42 Cah Wonogiri 63 Sate Minang 64 Kedai Kopi INdra be interpreted as a way to collect data by asking directly to Setia respondents of culinary business entrepreneurs of Turap using questionnaire. The analysis used is descriptive qualitative. N0 NAMA WARUNG / RESTORAN 1 Tekwan /Empek- 22 Bakso & Miso Bu D 43 Soto , Miso Ceker Empek Bintang 4 RESEARCH RESULTS AND DISCUSSION 2 RM. Yessy Masakan 23 Resto Hafis 44 Warung Kopi Wak Padang Akub 3 Kedai Nasi Sari Bundo 24 Menara Cafe 45 Rasaq Cafe 4.1 Research result 4 Café & Resto Tokbah 25 Pecel Lele Pujakusuma 46 Warung Harmoni Based on the results of the study was noted that the number of Home 5 RM. Ananda Rizqi 26 Seafood 78 47 Warung Kopi Wak culinary businesses in culinary tourism area of Turap Tatang numbered as many as 64 culinary stalls. There are several 6 Pondok Bakso Nuansa 27 Lotek Bu Ani 48 Bakso & Miso Bu D 7 Ampera Ikan Bakar 28 Bakso Muda Mudi 49 Rumah Makan Siti types of food sold by culinary business entrepreneurs in the Manenggang culinary tourism area of Turap, Siap District. for more details 8 Kantin Andrean 29 Café Rajawali 9 50 Warung Soto Hidayah can be seen in the following table 4.1. 9 Goreng Ajo 30 WM. Empat Putri 51 Resto Mister Babeh 10 RM. Al- Baik 31 Sate Sahabat 52 Sanggar Rasa 11 Kanti Turap 32 Pondok Sate Putra 53 Kedai Kopi 88 Tunggal 12 Kantin Muaro 33 Bakso Cilacap 54 Ampera Saiyo 13 Sate Sahabat 34 RM .Wan Safariah 55 RM. Minang Maimbau 14 Seafood Rija 35 Kedai Kopi Selera 56 Kedai Nasi Sari Bundo 15 Warung Yogya 36 Kedai Kopi ABC 57 Sederhana Umi El 16 Resto Seafood 37 Café Harmonis 58 Lesehan Gantino Nusantara 17 Resto SS/ Asam Pedas 38 Restoran Sumber Gizi 59 Soto Badendeng Profesor 18 Ayam Penyet Sambal 39 Katupek Gulai Ajo 60 Soup Iga Sapi Petir Uleg 19 Pondok Seafood 40 WM. Suromadu 61 Aneka Kue Ananda 20 Mie Aceh 41 Warung Miso Ayah 62 Soto , Miso Ceker 21 Soto Medan 42 Cah Wonogiri 63 Sate Minang 64 Kedai Kopi INdra Setia

Based on the data in table 4.1 above, it can be seen that in

general the types of food that are widely sold in the culinary tourism area of Turap are cuisine of Padang, while cuisine of Malay which is a special food from Siak District does not have many sellers. Based on the results of the study, there are only 10% of stalls and restaurants that implement the concept of management in running a culinary business in Siak District, the rest of 90% stalls have not applied the concept of 3224 IJSTR©2019 www.ijstr.org INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 8, ISSUE 10, OCTOBER 2019 ISSN 2277-8616

Management. division of tasks between employees. Most culinary business entrepreneurs in Siak District, there were only 10 percent 4.1 Discussion carrying out a clear division of tasks between employees. This Analysis of Management Concepts Implementation on is because on average a culinary business that is run is Culinary Business Entrepreneurs in Turap, The Culinary relatively small and the number of employees used is also Tourism Area, Siak District Management is very important for small, so that there are often double jobs for one employee. each individual or group activity in the organization to achieve Furthermore, placing employees in the right position according the desired goals. Management is process oriented, which to their respective fields of expertise: Most of culinary business means that management requires human resources, entrepreneurs (90 percent) do not understand this, so there is knowledge, and skills so that activities become more effective no specialization for employees in accordance with their or can produce actions to achieve success. Therefore, there is expertise, in recruiting employees is also not based on the no successful organization if it does not use good expertise required. There are responsibilities imposed on management within an organization or company. Management employees: on average culinary entrepreneurs with a total of is needed in terms of the process of achieving the goals of the 64 culinary entrepreneurs have responsibilities that are organization or company. Achieving goals does not only assigned to employees, but are not specialized in accordance depending on good planning and organizing, but also with the skills that they have, only on the basis of assignments. depending on the mobilization and controlling, planning and However, it was not given full responsibility in accordance with organizing is only a strong foundation so that there is directed his specialty. The next indicator is the implementation of movement towards the intended target. This is consistent with reward & punishment: giving rewards to employees for work the results of Saidi's research (2017) stating that tips on performance carried out, in which it is not much carried out by successfully managing and developing the restaurant the culinary business entrepreneurs. it is about only 5 percent business, must pay attention to things that are the experiences of them give rewards to their employees. Similarly, punishment of large and successful restaurants: focusing on efficient and is not enforced by most culinary business entrepreneurs (90 effective management, looking for and taking advantage of percent). When employees make mistakes at work, or new opportunities, understanding the desires of customers employees do not go to work, there is no sanctions given to according to their times, paying attention to consumer habits, employees. it is because culinary business entrepreneurs varying the way of service, don't forget to evaluate. think that getting employees who are ready to work is rather Furthermore, based on the results of research by Kivry E. difficult, so employees can freely do as they wish. Likewise, if Salmon, et al, (2017) showed that the implementation of the viewed from a clear payroll system: the payroll system for management functions of farmer group of the Asi Endo in culinary business entrepreneurs in Siak District generally Tewasen Village, Amurang Barat Sub-District, South Minahasa seems less clear, for the payroll system, many culinary District including functions of planning, organizing, business entrepreneurs do not explain to employees how mobilization, controlling, and assessing. Overall, they are in much salary will be received by the employee. Similarly, the the Very Good category with results of 82.8%. This means that bonuses that employees should receive whenever there are a group members along with group administrators are very good lot of customer does not apply to employees in culinary at implementing management functions within Farmer Group tourism area of Turap. Meanwhile, according to Dimas of the Asi Endo so that the expected goals can be achieved. Ichfianto (2017), In order to run a business at Pecel Lele Lela One of indicators in planning is the existence of a goal to be Restaurant, organizational structure, job specifications, and achieved: in main point, planning is made as an effort to job desks are required for each employee, and there is a form formulate what is actually achieved by an organization or of reward and punishment for employees. The implementation company, and how something to be achieved can be realized of management concepts can also be seen from management through a series of formulation of activity plans, but almost 60 functions in the form of directing functions in which the percent of culinary business entrepreneurs in Siak Ditrict do functions are to increase the effectiveness and efficiency of not understand what exactly the objectives to be achieved in performance optimally, and the functions can create an running a culinary business in Siak District, other than just atmosphere of a dynamic, healthy work environment, and hoping for the sake of profit only, this is because most of the others. There are several activities carried out in the directing culinary business entrepreneurs in Area of Turap in Siak are function: implementing a leadership process, mentoring, and immigrants from other regions who lack orientation to develop providing motivation to workers so that they can work Siak District. Most of the culinary business entrepreneurs that effectively and efficiently in achieving the goals set, then giving are 90 percent of them do not use planning as a guide to carry tasks and regular explanation of the work and explaining all out the tasks to be done, more to what is remembered policies that have been set , in line with the study conducted. instantly, so that what is done is not well planned. If referring to Seen from the case of communication between superiors and research conducted by Asfiya'uddin. (2011), based on the subordinates, communication between leaders and employees results of the study, it was stated that the leadership of Ayam is needed to achieve the goal. By establishing good Bakar Wong Solo Malang restaurant in carrying out the communication, it will create a conducive working atmosphere planning function, was able to set goals to improve the skills in an organizational environment that will foster good and abilities of its employees, as well as providing guidance cooperation in various activities. This is only done by 10% of for the purposes of the improvements needed. Meanwhile, the culinary business entrepreneurs in Siak District by briefing according to Dimas Ichfianto (2017), to run a business at before starting work and by holding routine meetings between Pecel Lele Lela Restaurant, it requires proper organizational employees and leaders at least once a week in order to planning and company management. The implementation of discuss the weaknesses that occur in the implementation of management concepts can also be seen in terms of their work. In addition, for the next, it is seen from the organization carried out with indicators in the form of a clear existence of coordination between leaders and employees and

fellow employees where coordination is a function that must 2010). The main focus of this behavioral, control is based on be carried out by a leader so that there is a communication or achieving goal improvement with the assumption that the suitability of various interests and differences in interests so leader has a task, and subordinates have the ability to act, that the company's goals can be achieved. Based on the such as: standard, evaluation, comparison, improvement. research results, almost 90% of the culinary business Based on the results of study on 64 culinary entrepreneurs, entrepreneurs do not coordinate with their subordinates when only 10 percent of entrepreneurs carried out controls on the carrying out their work, so there is often a misunderstanding performance of employees, namely by checking the SOPs between the desires of the culinary business entrepreneurs, made with the work done by employees. According to and what their subordinates do in the field. Likewise, with Asfiya'uddin (2011), based on the results of the study, it states fellow employees, there is no clear coordination so that that in carrying out the controlling function, the leader is able overlapping work is often done. Seen from the motivation of to ensure that an organization can meet the desired goals by employees in carrying out work where motivation is a factor ensuring that members and individuals can behave in a that drives people to act in a certain way, thus motivation is manner consistent with the goals of the organization. So is the basically a mental condition encouraging action and giving opinion of Ach. Nur Fuad Chalimi (2018), Based on the results strength that leads to the achievement of needs, gives of research on the implementation of controlling, restaurants satisfaction or reduces imbalance. Motivating employees is an assess and monitor employee performance by looking at the important element in company management, by providing results they do in the restaurant. good facilities and adequate salaries, employee performance will be optimal. Leaders play an important role in motivating 5 CONCLUSIONS AND SUGGESTIONS employees to achieve organizational goals. For this reason, leaders must consider the characteristics of their employees 5.1 Conclusions and try to give tasks as an effort to motivate employees. Based on the study results, the management concept has not Activities that must be carried out by the leadership in been implemented by most culinary business entrepreneurs motivating employees are to have clear expectations of (90%) in culinary tourism area of Turap in Siak District. This employees and communicate these expectations to can be seen: there are still many culinary business employees; the treatment of all employees must be fair and entrepreneurs who have not made plans about the objectives consistent, decision making must be appropriate and to be achieved, they do not even use planning as a guide to appropriate; developing the concept of team work; carry out the tasks to be performed. Furthermore, the division accommodating the needs and desires of employees towards of tasks among rhe employees is unclear, and has not placed goals organization; showing employees that leaders employees in a position appropriately according to their understand the differences and uniqueness of each employee; respective fields of expertise, responsibilities imposed on asking for responses and suggestion from employees on employees are still weak, the implementation of reward & decisions to be made; creating a situation of mutual trust; punishment has not been carried out as it should, many payroll being a role model for employees; and providing positive systems are unclear, communication between superiors and support. Those are all almost not done by most of leadership subordinates has not been well established, there is no good of a culinary business entrepreneur of Turap with a total of 64 coordination between leaders and employees as well as fellow people is due to his ability and low level of education, so he is employees and motivation towards employees in carrying out unable to provide motivation to his employees to make the work is still low, lack of control over employees. employees are excited in doing their jobs. In the field conditions can be seen that many employees in the culinary 5.1 Suggestions tourism area do not work wholeheartedly in carrying out their In order to make the concept of management in culinary work, when the leadership is not at the place most employees business entrepreneurs in the culinary tourism area of Turap in only hold and play cellphones so that they are not serious at Siak District, it is necessary to hold training for culinary work. Implementation of management concepts can also be business entrepreneurs on the implementation of management seen from management functions in the form of supervision or concepts in managing culinary businesses because by controlling function in which it is an activity in assessing knowing the concept of work of management that is heavy and performance based on standards that have been changed or difficult to do can become light with the division of labor, tasks improved if needed. The control toward employees in the field and responsibilities in completing them. The company will be of culinary tourism is not carried out by 90 percent of able to succeed well if management is implemented well. A respondents surveyed, such as controlling on the use of raw good management will increase the efficiency and materials used, so that, in fact, many raw materials are rotten effectiveness of all potentials owned, will reduce waste, can and wasted. This condition will cause uneasiness to the set goals to be achieved, and the achievement of objectives culinary business entrepreneurs of Turap. Control toward can be carried out regularly. employee behavior are all actions regulating the activities of subordinates. This usually starts from the top leadership, and REFERENCES then implementing it at the middle level and the lowest of [1] AppleyA, Lawrence dan Lee, Oey Liang. 2010. ―Pengantar management. The basic function of behavior management is Manajemen‖. Jakarta: Salemba Empat. to ensure that subordinates carry out tasks according to what [2] Athoillah, Anton.2010. ―Dasar - Dasar Manajemen‖. the company has planned, then monitoring performance and Bandung: CV Pustaka Setia taking action on employee performance evaluations. [3] Ach. Nur Fuad Chalimi, 2018. 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