Clan-type organizational culture in the food and beverage industry in Jambi province

This research is a study that analyzes and explains the influence model of organizational culture, managerial competence on performance mediated by the affective commitment and its implications for the food and beverage industry in Jambi Province. The sample of this study used the probability sampling technique. The sample selection criteria were the food and beverage industry players as many as 343 samples were obtained from 2 districts, namely Sarolangun, Kerinci, and Jambi city. Data analysis was performed using descriptive statistical analysis and inferential statistical analysis. The data obtained were processed using a component-based or variance-based Structural Equation Modeling (SEM) causality analysis which is known as Partial Least Square (PLS). The results showed that the direct influence of organizational culture, managerial competence and affective commitment had a positive and significant effect on the performance of food and beverage industry business actors, and the indirect influence of organizational culture and managerial competence on performance mediated by affective commitment also had a positive and significant effect. The results of this study indicate that organizational culture is dominated by the clan type which has the character of kindship and togetherness has an influence on the performance of business actors in the food and beverage industry in Jambi Province.

Improving Water Efficiency in the Beverage Industry With the Internet of Things

The food and beverage industry is one of the most water-intensive industries, with water required for various processes (e.g., washing, cooking, cleaning) at almost every stage of the production, as well as being a key constituent in many food and drink products. Therefore, a real-time efficient water management strategy is imperative, and the novel internet of things (IoT)-based technologies can be of significant help in developing it. This chapter presents the architecture of an IoT-based water-monitoring system followed by the demonstration of a case study of a beverage factory wherein the monitoring system helped understand the detailed water usage as well as finding solutions and addressing overconsumption of water during the manufacturing processes. The successful deployment of IoT helped reduce the annual water consumption by 6.7%, monitor water usage in real-time, and improve it.

SOCIAL MEDIA INFLUENCERS AND ELECTRONIC WORD OF MOUTH: THE COMMUNICATION IMPACT ON RESTAURANT PATRONIZING

Innovative forms of digital communications using blogging, vlogging, etc. have led to wider recognition and acceptance of social media influencer marketing by business entities. The purpose of this study is to explore the characteristics of electronic Word of Mouth (eWOM) generated by food blogging, that has an impact on consumers when they seek out the reviews by social media influencers to make dining decisions. More precisely, the study identifies four independent variables; The expertise of Source (EX); Popularity of Source (PO); Convenience of Information (CO) and Familiarityof Source (FA); and examines its impact on consumers’ Intention to Purchase (IN). The study starts off with a discussion of the coming of digital marketing communication, allowing traditional word of mouth marketing to evolve into the electronic word of mouth. The study followed quantitative methodology and the data was gathered using self-administered questionnaires. 353 usable responses were received, and the data were statistically analyzed using SPSS. The results show that the consumers’ the intention was strongly impacted by the familiarity of source and convenience of information, while the correlation is low for the expertise of source and popularity of source. The findings fill in the lack of studies in this area, specific to the food and beverage industry in the geographical context, and provide marketers a clearer picture of what is being valued by the consumers when they seek out opinions by the social media influencers. This in turn helps their decision-making when choosing food bloggers as part of their social media marketing strategy.

Stevia rebaudiana Bertoni: The Interaction of Night Interruption on Gas Exchange, Flowering Delay, and Steviol Glycosides Synthesis

The Stevia market is estimated to be USD 1.14 billion in 2028 due to its acceptance in the food and beverage industry. Stevia rebaudiana and its two more relevant edulcorants: stevioside (St) and rebaudioside A (Reb-A) can reach 450-fold sweeter than sucrose. The species is considered a long night plant, promoting flowering and shortening vegetative growth. Thus, to increase the leaf area and St and Reb-A increase, we broke the long night with a short light pulse, here called night interruption (NI). In this study, three NI times and two S. rebaudiana genotypes were tested to promote larger vegetative growth, flowering delay, and higher synthesis of steviol glycosides (SvGly). The main goal of this study was to demonstrate that NI increased net photosynthesis (9% to 20%), the internode length (59%), the leaf area (25%), while delays in 4 to 10 days of the flowering phase, impacting in 17% to 25% more St and Reb-A, respectively. Here we describe an inexpensive flowering delay, elongation of vegetative growth, allowing extended harvesting, which could yield four to five annual harvesting of leaves, increasing the production in 21% to 24% more St and Reb-A yield (kg ha−1).

FOOD TOURISM MOTIVATION AND CUSTOMER SATISFACTION ON HIPSTER CAFÉ IN JOHOR BAHRU, MALAYSIA

Hipster Café has developed in accordance with the hipster ideology of the food and beverage industry. Hipster, according to Greif (2016), refers to "rebel consumers" who describe their lifestyle and purchases in ways that vary from the standard. Interrelated with this was the introduction of the hipster concept into the food industry. Food tourism motivation plays an important factor in keeping hipster cafés competitive in the foodservice industry. As a result, this study aims to find out what young people think about the food tourism motivations and customer satisfaction of Hipster Café, as they have been recognized as regular visitors.

Strategic Formulation Analysis of Semi-Permanent Building Provider from Containers, "I-Cont."

PT. Karya Inti Abadi Kontainer, trademark ‘I-CONT,’ is a container modification company creating business stalls with modern, practical and economical containers. We are the solution for MSME business players, which is focusing on the food and beverage industry. Aside from that, we also provide services in membership from consultation, modification containers, delivery, maintenance, service until reselling and remodification. The strategy method uses the Value Proposition Canvas, IFE, EFE, VRIO, CPM, SWOT, IE, QSPM, Porter's Generic Strategy and Lean Business Canvas Model. The results of this analysis can help to determine a suitable business model for PT. Karya Inti Abadi. Keywords: Value Proposition Canvas, Porter's Generic Strategy, Lean Business Model Canvas, containers.