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Tujuan dari penelitian ini adalah untuk mengeksplorasi pengadopsian serta faktor-faktornya, tujuan, dan penerapan saluran komunikasi pemasaran digital pada UMKM bidang food and beverage service. Studi kasus ini menggunakan wawancara dengan pengambil keputusan pemasaran dan observasi sebagai metode pengumpulan data. Dari hasil penelitian ini diperoleh bahwa penerapan saluran komunikasi pemasaran digital pada level transaksi. Faktor yang mempengaruhi adopsi pemanfaatan saluran komunikasi pemasaran digital adalah faktor firm specific dan owner manager seperti latar belakang, reputasim dan struktur, sumber daya manusia di mana pemilik memiliki beberapa peran secara bersamaan, dan dukungan lingkungan. Selain itu, diperoleh beberapa tujuan untuk menggunakan saluran komunikasi pemasaran digital. Faktor dan tujuan tersebut berperan dalam keputusan mengapa pemasaran media sosial lebih dominan daripada saluran lainnya. Penelitian ini secara akademis berkontribusi pada pemahaman tentang bagaimana saluran komunikasi pemasaran digital diterapkan dalam konteks nyata. Secara praktis, penelitian ini dapat digunakan sebagai dasar pertimbangan bagi pemilik UMKM untuk memaksimalkan potensi pemasaran digital.

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The purpose of this study is to explore the adoption and the factors, objectives, and application of digital marketing communication channels to food and beverage service MSMEs. This case study uses interviews with marketing decision makers and observations as data collection methods. From the results of this study it was found that the application of digital marketing communication channels at the transaction level. Factors that influence the adoption of utilization of digital marketing communication channels are firm specific factors and owner managers such as background, reputation and structure, human resources where the owner has several roles simultaneously, and environmental support. In addition, several objectives were obtained to use digital marketing communication channels. These factors and objectives play a role in the decision of why social media marketing is more dominant than other channels. This research academically contributes to an understanding of how digital marketing communication channels are applied in real contexts. Practically, this research can be used as a basis for consideration for MSME owners to maximize the potential of digital marketing.

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"For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high"

"Perkembangan aplikasi Online Food Delivery (OFD) kian meningkat seiring dengan tumbuhnya aplikasi mobile di Indonesia. Salah satu kategori dari aplikasi OFD yang populer digunakan semenjak pandemi COVID-19 adalah aplikasi OFD yang dikelola oleh third-party. Namun, aplikasi branded juga memiliki perkembangan dan popularitas yang sangat pesat belakangan ini. Perkembangan tersebut memicu kompetisi antara aplikasi OFD pihak ketiga dengan aplikasi resmi pihak restoran. Untuk menarik pelanggan dari aplikasi OFD pihak ketiga, perusahaan Food & Beverage menawarkan diskon, program loyalitas, dan fitur menarik lainnya. Strategi tersebut menimbulkan kecenderungan bagi pengguna untuk beralih ke aplikasi Branded OFD milik perusahaan. Tujuan dari penelitian ini adalah untuk mengidentifikasi faktor-faktor Push, Pull, dan Mooring (PPM) yang memengaruhi switching intention pengguna platform layanan pesan makanan dari aplikasi pihak ketiga ke branded application perusahaan Food & Beverage (F&B) di Indonesia. Penelitian ini mengimplementasikan pendekatan mixed method berbasis eksploratif dengan data kualitatif dikumpulkan terlebih dahulu melalui wawancara dan dilanjutkan data kuantitatif melalui kuesioner. Terdapat 12 narasumber dan 561 responden kuesioner yang dikumpulkan datanya. Analisis data kualitatif dilakukan dengan menggunakan thematic analysis dan analisis data kuantitatif dilakukan dengan menggunakan Partial Least Square-Structural Equation Model dengan bantuan SmartPLS4. Hasil penelitian ini menunjukkan bahwa beberapa faktor push (delivery risk dan dissatisfaction), semua faktor pull (alternative attractiveness, application quality, loyalty program, dan promotion), dan beberapa faktor mooring (brand love, switching cost, social influence) memengaruhi switching intention. Sementara itu, ditemukan bahwa perceived cost tidak memengaruhi dissatisfaction dan habit tidak memengaruhi switching intention. Selain itu, ditemukan bahwa social influence memoderasi semua hubungan pada faktor push (delivery risk, perceived cost, dan dissatisfaction). Akan tetapi, social influence tidak memiliki pengaruh yang signifikan terhadap semua hubungan pada faktor pull (alternative attractiveness, application quality, loyalty program, dan promotion). Temuan dari penelitian ini diharapkan dapat memberikan kontribusi teoretis untuk penelitian selanjutnya dan kontribusi praktis untuk perusahaan Food & Beverage di Indonesia.

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The development of Online Food Delivery (OFD) applications is increasing along with the growth of mobile applications in Indonesia. One category of OFD applications that has been popularly used since the COVID-19 pandemic is OFD applications managed by third parties. However, branded food delivery apps, have also had very rapid development and popularity recently. This has led to a fierce competition between third-party and restaurant-owned apps. To attract customers from third-party food delivery apps, the Food & Beverage company offers discounts, loyalty programs, and other attractive features. This strategy makes users more likely to switch to the company's own branded food delivery app. The aim of this research is to identify Push, Pull and Mooring (PPM) factors that influence the switching intention of food ordering service platform users from third party applications to branded applications of Food & Beverage (F&B) companies in Indonesia. This research implemented an exploratory mixed method approach with qualitative data collected first through interviews and followed by quantitative data through questionnaires. There were 12 interviewed respondent and 561 questionnaire respondents whose data were collected. Qualitative data analysis was conducted using thematic analysis and quantitative data analysis was conducted using the Partial Least Square-Structural Equation Model with the help of SmartPLS4. The results of this research show that several push factors (delivery risk and dissatisfaction), all pull factors (alternative attractiveness, application quality, loyalty program, and promotion), and several mooring factors (brand love, switching costs, social influence) influence switching intention. Meanwhile, it was found that perceived cost did not influence dissatisfaction and habit did not influence switching intention. Apart from that, it was found that social influence moderated all relationships on push factors (delivery risk, perceived cost, and dissatisfaction). However, social influence does not have a significant influence on all relationships on pull factors (alternative attractiveness, application quality, loyalty program, and promotion). The findings of this research are expected to provide theoretical contributions for further research and practical contributions for Food & Beverage companies in Indonesia to better understand consumer behaviour."

"Perkembangan aplikasi Online Food Delivery (OFD) kian meningkat seiring dengan tumbuhnya aplikasi mobile di Indonesia. Salah satu kategori dari aplikasi OFD yang populer digunakan semenjak pandemi COVID-19 adalah aplikasi OFD yang dikelola oleh third-party. Namun, aplikasi branded juga memiliki perkembangan dan popularitas yang sangat pesat belakangan ini. Perkembangan tersebut memicu kompetisi antara aplikasi OFD pihak ketiga dengan aplikasi resmi pihak restoran. Untuk menarik pelanggan dari aplikasi OFD pihak ketiga, perusahaan Food & Beverage menawarkan diskon, program loyalitas, dan fitur menarik lainnya. Strategi tersebut menimbulkan kecenderungan bagi pengguna untuk beralih ke aplikasi Branded OFD milik perusahaan. Tujuan dari penelitian ini adalah untuk mengidentifikasi faktor-faktor Push, Pull, dan Mooring (PPM) yang memengaruhi switching intention pengguna platform layanan pesan makanan dari aplikasi pihak ketiga ke branded application perusahaan Food & Beverage (F&B) di Indonesia. Penelitian ini mengimplementasikan pendekatan mixed method berbasis eksploratif dengan data kualitatif dikumpulkan terlebih dahulu melalui wawancara dan dilanjutkan data kuantitatif melalui kuesioner. Terdapat 12 narasumber dan 561 responden kuesioner yang dikumpulkan datanya. Analisis data kualitatif dilakukan dengan menggunakan thematic analysis dan analisis data kuantitatif dilakukan dengan menggunakan Partial Least Square-Structural Equation Model dengan bantuan SmartPLS4. Hasil penelitian ini menunjukkan bahwa beberapa faktor push (delivery risk dan dissatisfaction), semua faktor pull (alternative attractiveness, application quality, loyalty program, dan promotion), dan beberapa faktor mooring (brand love, switching cost, social influence) memengaruhi switching intention. Sementara itu, ditemukan bahwa perceived cost tidak memengaruhi dissatisfaction dan habit tidak memengaruhi switching intention. Selain itu, ditemukan bahwa social influence memoderasi semua hubungan pada faktor push (delivery risk, perceived cost, dan dissatisfaction). Akan tetapi, social influence tidak memiliki pengaruh yang signifikan terhadap semua hubungan pada faktor pull (alternative attractiveness, application quality, loyalty program, dan promotion). Temuan dari penelitian ini diharapkan dapat memberikan kontribusi teoretis untuk penelitian selanjutnya dan kontribusi praktis untuk perusahaan Food & Beverage di Indonesia.

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The development of Online Food Delivery (OFD) applications is increasing along with the growth of mobile applications in Indonesia. One category of OFD applications that has been popularly used since the COVID-19 pandemic is OFD applications managed by third parties. However, branded food delivery apps, have also had very rapid development and popularity recently. This has led to a fierce competition between third-party and restaurant-owned apps. To attract customers from third-party food delivery apps, the Food & Beverage company offers discounts, loyalty programs, and other attractive features. This strategy makes users more likely to switch to the company's own branded food delivery app. The aim of this research is to identify Push, Pull and Mooring (PPM) factors that influence the switching intention of food ordering service platform users from third party applications to branded applications of Food & Beverage (F&B) companies in Indonesia. This research implemented an exploratory mixed method approach with qualitative data collected first through interviews and followed by quantitative data through questionnaires. There were 12 interviewed respondent and 561 questionnaire respondents whose data were collected. Qualitative data analysis was conducted using thematic analysis and quantitative data analysis was conducted using the Partial Least Square-Structural Equation Model with the help of SmartPLS4. The results of this research show that several push factors (delivery risk and dissatisfaction), all pull factors (alternative attractiveness, application quality, loyalty program, and promotion), and several mooring factors (brand love, switching costs, social influence) influence switching intention. Meanwhile, it was found that perceived cost did not influence dissatisfaction and habit did not influence switching intention. Apart from that, it was found that social influence moderated all relationships on push factors (delivery risk, perceived cost, and dissatisfaction). However, social influence does not have a significant influence on all relationships on pull factors (alternative attractiveness, application quality, loyalty program, and promotion). The findings of this research are expected to provide theoretical contributions for further research and practical contributions for Food & Beverage companies in Indonesia to better understand consumer behaviour."

"This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000."