{"id":48022,"date":"2024-03-22T11:13:52","date_gmt":"2024-03-22T04:13:52","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=48022"},"modified":"2025-09-11T09:45:08","modified_gmt":"2025-09-11T02:45:08","slug":"bae-gopa-bisnis-resto-mahasiswa-culinary-uc-berkonsep-korean-food-bhirawa-19-maret-2024-hal-1","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/en\/bae-gopa-bisnis-resto-mahasiswa-culinary-uc-berkonsep-korean-food-bhirawa-19-maret-2024-hal-1\/","title":{"rendered":"Bae Gopa, Bisnis Resto Mahasiswa Culinary UC Berkonsep Korean Food. Bhirawa. 19 Maret 2024. Hal.1"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Bae Gopa, Bisnis Resto Mahasiswa Culinary UC Berkonsep Korean Food<\/h1>\n

19 Maret 2024<\/p>\n

Surabaya, Bhirawa
\n<\/strong>Sebanyak 38 mahasiswa Culinary Busincss Universitas Ciputra (UC) membuka bisnis Resto and Cafe Bae Gopa. Bisnis ini akan beroperasional selama 7 minggu hingga akhir bulan Maret ini. Selama operasional pada Senin-Jumat, berbagai menu khas bernuansa Korca Sclatan, bisa dicicipi mahasiswa hingga masyarakat umum di gedung utama lantai 1 UC Surabaya.<\/p><\/blockquote>\n

Pembukaan Bae Gopa ini merupakan bagian dari tugas mata kuliah Resto dan Cafe. Mclalui bisnis ini, para mahasiswa mengaplikasikan ilmu yang telah didapatkan di semester 1-5 dalam melayani pelanggan, membuat menu hingga mengelola keuangan untuk mendapat omsct yang diinginkan.<\/p>\n

Salah satu dosen pengampu mata kuliah Resto dan Cafe, Liliana Natadjaja mengungkapkan di semester awal para mahasiswa telah diajarkan pastry & bakery, beverage, cooking F&B service the art of culinary dan bisnis serta manajemen.<\/p>\n

“Tiap tahun para mahasiswa dikelas kami semester 6 diminta untuk menjalanlan bisnis dengan membuka dan mengelola resto. Kami bagi mereka menjadi dua kelompok besar dalam satu kelas. Kebetulan tahun ini konsep yang diusung makanan khas Korea Selatan dan Tradisional Food Indoncsia. Mercka menjalankan bisnisnya dalam waktu 7 minggu,” ujamya, Senin (18\/3).<\/p>\n

Dalam mengelola bisnis kuliner ini, kata Lili sapaannya, mahasiswa diberi modal sebesar Rp. 50 juta. Target omset akan ditentukan oleh para mahasiswa.<\/p>\n

Untuk menjalankan bisnis ini, tiap mahasiswa memiliki jobdesk yang sudah terbagi, mulai bagian operasional, bagian service dan bar, serta bagian pastry and kitchen.<\/p>\n

“Setiap 10 hari kita rolling bagian mereka, agar mereka merasakan masing-masing jobdesk yang ada dalam mengelola bisnis ini,” tambah dia.<\/p>\n

Lili juga menyebut, dibukanya Resto and Cafe ini sekaligus menjadi laboratorium dalam mengelola restoran siswa sebelum jadwal magang mendatang di semester 7. Scbab, dalam mengelola bisnis, para dosen Culinary Business memberikan kesempatan pada para mahasiswa dari mulai penentuan konsep restoran, menu, cooking, harga jual hingga food coursc. Meski begitu, pihaknya juga melakukan kelayakan makanan (food taste) untuk dijual.<\/p>\n

“Harapannya, mereka bisa paham culinary bisnis sebelum siap terjun ke perusahaan atau industri makanan. Ada pelanggan, ada target omset, ada service, ada pengelolaan keuangan, kami beri pengalaman sesuai dengan industri makanan. Penilaian akhir akan ditentukan dari omset, konsep dan jumlah pelanggan,” tandas dia.<\/p>\n

Sementara itu, General Manager Resto and Cafe Bae Gopa Theodora Kezia Sudibyo menyebut dipilihnya menu Korean Food, karena jenis makanan ini tengah diminati generasi muda. Di samping itu, di semester 4 lalu mayoritas mahasiswa di jurusan Culinary Business sempat berkunjung kc Korea. Hal inilah yang kemudian mendorong pihaknya memilih konsep Korean Food.<\/p>\n

“Penentuan konsep hasil diskusi kami dengan tim besar dan dosen, kesepakatan kita pilih Korean Food. Kemudian kamu susun menu mulai appetizer, soup, main course, dan dessert. Kita ajukan masakan 20 menu, pastry 15 menu. Tapi keseluruhan menu harus lewat food tasted ada yang tidak layak jual, ada yang layak. Kalau tidak layak jual ada pertimbanga. Misalnya kita mau jual buah-buahan lapis gula (tanghulu). Kalau kita lihat untuk dijual agak susah di operasionalnya. Karena menu juga menentukan komposisi, harga, dan rasa,” jabar dia.<\/p>\n

Meski telah berjalan 5 minggu, namun Kezia mengakui ada beberapa tantangan yang dihadapi pihaknya. Salah satunya, pembukaan resto yang bertepatan di bulan ramadhan. Hal tersebut diakuinya berpengaruh ada jumlah pelanggan yang datang. Untuk mengatasi hal itu, timnya berencana akan mem buat even Korean Barbeque menjelang berbuka puasa.<\/p>\n

“Di minggu pertama dan kedua perhari kita mencapai target dengan omset Rp. 10 juta dan tertinggi Rp. 13 juta. Nah bertepatan dengan bulan puasa ini agak menurun sedikit. Karena itu, untuk target omset kita akan gelar even menjelang buka puasa. Jadi baik mahasiswa yang pulang sore hari maupun mahasiswa yang muslim bisa mencicipi hidangan,” pungkas dia. [ina.why]<\/strong><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Bae Gopa, Bisnis Resto Mahasiswa Culinary UC Berkonsep Korean Food 19 Maret 2024 Surabaya, Bhirawa Sebanyak 38 mahasiswa Culinary Busincss Universitas Ciputra (UC) membuka bisnis Resto and Cafe Bae Gopa. Bisnis ini akan beroperasional selama 7 minggu hingga akhir bulan Maret ini. Selama operasional pada Senin-Jumat, berbagai menu khas bernuansa Korca Sclatan, bisa dicicipi mahasiswa…<\/p>\n","protected":false},"author":1,"featured_media":77202,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4796],"tags":[],"class_list":["post-48022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uc-news-maret-2024"],"yoast_head":"\nBae Gopa, Bisnis Resto Mahasiswa Culinary UC Berkonsep Korean Food. Bhirawa. 19 Maret 2024. 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