Open AccessFASILITAS USAHA MAKANAN POST COVID
Author(s) -
Irene Winsome,
Budi Adelar Sukada
Publication year - 2021
Publication title -
jurnal sains, teknologi, urban, perancangan, arsitektur
Language(s) - English
Resource type - Journals
eISSN - 2685-6263
pISSN - 2685-5631
DOI - 10.24912/stupa.v3i1.10709
Subject(s) - business , consumption (sociology) , government (linguistics) , covid-19 , service (business) , social distance , pandemic , population , distribution (mathematics) , economic growth , marketing , economics , sociology , social science , medicine , mathematical analysis , linguistics , philosophy , demography , mathematics , disease , pathology , infectious disease (medical specialty)
Covid-19 pandemic, that hit the entire world population, has an impact on society. the transmission of the virus is done so fast forcing people not to interact with others and stay at home. This situation has led to changes in the way people live, the emergence of new lifestyles, and new habits such as physical distancing, work from home, and school from home. People are being forced to be able to adapt to very fast changes. To prevent virus transmission, the Jakarta Government has implemented “Pembatasan Sosial Berskala Besar (PSBB)”. This policy makes many activities paralyze, many businesses have closed, and laid off many workers from the formal and non-formal sectors. This situation causes an economic decline. The decline in society’s economy due to Covid-19 has encouraged people to be more focused on spending on basic needs while other consumption that is not a priority has decreased. Seeing the culinary business trends that have emerged during this pandemic, as well as the consumption behavior of generations Y and Z, this business needs to be facilitated to fulfill production and marketing activities. Food Service Facility facilitates and carry out activities related to the production, distribution, sale of food products. Food Service Facility accommodates culinary business start-ups, catering businesses, and other food entrepreneurs. With this Food Service Facility existence hoped can help to improve the economy Keywords: Covid-19; Culinary; Economy; Facility Abstrak Pandemic Covid-19 yang menyerang seluruh penduduk dunia memberikan dampak bagi masyarakat. Penyebaran virus Covid-19 yang sangat cepat memaksa masyarakat tidak saling berinteraksi dan berdiam diri di rumah. Hal ini menyebabkan berubahnya cara berhuni masyarakat, timbulnya gaya hidup baru, dan kebiasaan baru seperti physical distancing, work from home, dan school from home. Masyarakat dipaksa untuk dapat beradaptasi dengan perubahan yang sangat cepat. Untuk menekan penyebaran virus, pemerintah Jakarta memberlakukan kebijakan pembatasan sosial berskala besar (PSBB). Dengan berlakunya kebijakan ini, banyak kegiatan dari masyarakat yang lumpuh, banyak usaha yang tutup, dan merumahkan banyak tenaga kerja dari sektor formal ataupun non formal. Hal ini menyebabkann turunnya ekonomi masyarakat. Perekonomian masyarakat yang turun karena adanya covid-19 mendorong masyarakat lebih memfokuskan pengeluaran pada kebutuhan pokok, sementara konsumsi lainnya yang tidak bersifat prioritas menurun. Melihat tren bisnis kuliner yang bermunculan saat pandemic ini, dan juga perilaku konsumsi generasi Y dan Z, maka usaha tersebut perlu difasilitasi dengan wadah yang dapat memenuhi kegiatan produksi, dan pemasaran. Fasilitas usaha makanan memfasilitasi dan melaksanakan kegiatan-kegiatan yang berhubungan dengan kegiatan produksi, distribusi, dan penjualan. Fasilitas usaha makanan post covid-19 mewadahi start-up bisnis kuliner, usaha katering, dan wirausaha makanan lainnya. Dengan keberadaan fasilitas usaha makanan ini, diharapkan dapat membangkitkan ekonomi masyarakat.