Pola Manajemen Bisnis Rumah Makan Dirgahayu Sepapan

Several factors underpin the scope of the food and beverage service business: the substantial and ever-growing market potential, and the availability of the necessary equipment for serving food and beverages which constitutes an essential asset for an eatery. This study aims to examine the business management practices employed. Both qualitative and quantitative data were utilized in the research. The findings reveal a lack of clear role delineation among the various functional areas namely production, finance, marketing, and human resource management in the execution of business activities. This situation stems from the owner's tendency to dominate operations, thereby leaving employees with no opportunity to develop their skills.