DAFTAR ISI

KATA PENGANTAR ......................................................................................................... i

DAFTAR ISI ........................................................................................................................ ii
DAFTAR TABEL ............................................................................................................... v
DAFTAR GAMBAR ............................................................................................................ vi
BAB I PENDAHULUAN .................................................................................................... 1
1.1 Latar Belakang ............................................................................................................. 1
1.2 Visi ............................................................................................................................... 1
1.3 Misi .............................................................................................................................. 2
1.4 Tujuan Kegiatan Usaha ............................................................................................... 2
1.5 Maksud Kegiatan Usaha ............................................................................................... 2
BAB II TINJAUAN PUSTAKA ........................................................................................ 3
2.1 Kewirausahaan ............................................................................................................. 3
2.1.1 Definisi Kewirausahaan .................................................................................... 3
2.1.2 Kewirausahaan dalam Pandangan Islam .......................................................... 3
2.1.3 Karakteristik Kewirausahaan ........................................................................... 4
2.2 Catering ........................................................................................................................ 5
2.2.1. Definisi Catering ............................................................................................. 5
2.2.2. Pertimbangan Usaha Catering ......................................................................... 5
2.2.3. Strategi Keberhasilan Usaha Catering ............................................................. 6
2.3 Makanan dan Minuman Sehat ..................................................................................... 6
2.3.1 Pengertian Makanan ......................................................................................... 6
2.3.2 Pengertian Minuman ........................................................................................ 7
2.3.3 Syarat Makanan dan Minuman Sehat .............................................................. 7
2.3.4 Pola Makan Sehat dan Seimbang ..................................................................... 8
2.3.5 Pedoman Umum Gizi Seimbang (PUGS) ........................................................ 8
2.3.6 Sanitasi Makanan dan Minuman ...................................................................... 9
2.3.7 Kemasan Makanan dan Minuman ................................................................... 10
2.4 Analisis Break Even Point ........................................................................................... 10
2.4.1 Pengertian Analisis Break Even Point ............................................................. 10
 2.4.2 Penentuan Analisis Break Even Point............................................................... 10
2.5 Cash Flow .................................................................................................................... 12
BAB III USAHA CATERING SEHAT .............................................................................. 13
3.1 Urgensi Makanan dan Minuman Sehat ........................................................................ 13
3.2 Catering Sehat sebagai Solusi Pemenuhan Kebutuhan Makanan dan
Minuman Sehat ............................................................................................................ 13
3.2.1 Analisis SWOT (Strength, Weakness, Opportunity, Threat) ........................... 13
3.2.1.1 Strength ............................................................................................. 13
3.2.1.2 Weakness ........................................................................................... 14
3.2.1.3 Opportunity ....................................................................................... 14
3.2.1.4 Threat ................................................................................................ 15
3.2.2 Perencanaan Usaha .......................................................................................... 15
3.2.2.1 Aspek Produk .................................................................................... 15
3.2.2.1.1 Jenis Produk dan Jumlah Produk yang Dibuat ............... 15
3.2.2.1.2 Waktu Kegiatan Usaha ................................................... 16
3.2.2.1.3 Jumlah Tenaga Kerja yang Dibutuhkan .......................... 16
3.2.2.1.4 Bahan dan Alat ................................................................ 16
3.2.2.1.5 Rencana Anggaran .......................................................... 19
3.2.2.1.5.1 Fixed Cost .................................................. 19
3.2.2.1.5.2 Variable Cost ............................................. 19
3.2.2.1.6 Proses Produksi ............................................................... 22
3.2.2.1.6.1 Lokasi ......................................................... 22
3.2.2.1.6.2 Sarana dan Prasarana .................................. 22
3.2.2.1.6.3 Sumber Daya Manusia ................................ 22
3.2.2.1.7 Rencana Perluasan Usaha ............................................... 23
3.2.2.2 Aspek Pemasaran .............................................................................. 23
3.2.2.2.1 Strategi Pemasaran .......................................................... 23
3.2.2.2.1.1 Segmenting ................................................. 23
3.2.2.2.1.2 Targeting .................................................... 23
3.2.2.2.1.3 Positioning ................................................. 23
3.2.2.2.2 Promosi ........................................................................... 25
 3.2.2.2.3 Penentuan Harga Jual ...................................................... 25
3.2.2.2.4 Sistem Penjualan/Distribusi ............................................ 25
3.2.2.3 Aspek Teknis .................................................................................... 26
3.2.2.3.1 Display Produk ................................................................ 26
3.2.2.3.2 Kebutuhan Peralatan dan Perlengkapan .......................... 27
3.2.2.3.3 Bahan Baku dan Bahan Pembantu yang Diperlukan ...... 27
3.2.2.3.4 Kebutuhan Menyiapkan Pelayanan ................................ 28
3.2.2.4 Aspek Organisasi dan Manajemen .................................................... 28
3.2.2.4.1 Tim Manajemen ............................................................. 28
3.2.2.4.2 Informasi Partner Usaha ................................................. 28
3.2.2.5 Aspek Yuridis ................................................................................... 28
3.2.2.6 Aspek Finansial ................................................................................. 29
3.2.2.6.1 Sumber Modal ................................................................. 29
3.2.2.6.2 Analisis Break Even Point .............................................. 29
3.2.2.6.3 Perhitungan Laba Rugi / Minggu .................................... 29
3.2.2.6.4 Cash Flow ....................................................................... 29
BAB IV PENUTUP ............................................................................................................. 30
4.1 Kesimpulan .................................................................................................................. 30
4.2 Saran ............................................................................................................................ 30
DAFTAR PUSTAKA .......................................................................................................... 31
 DAFTAR TABEL

Tabel 3.1 Bahan dan Alat ..................................................................................................... 16

Tabel 3.2 Fixed Cost ............................................................................................................ 19
Tabel 3.3 Variable Cost ....................................................................................................... 19
 DAFTAR GAMBAR

Gambar 2.1 Model Dasar Analisis Pulang Pokok (BEP) .................................................... 11

Gambar 3.1 Contoh Kemasan Makanan .............................................................................. 26
Gambar 3.2 Contoh Kemasan Minuman ............................................................................. 27