Kumpulan Skripsi & Artikel Jurnal Ilmiah

2009

Rumah makan “Bamboe”

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Author : ROANTHE, ERYANNO

Rancangan usaha ini memilih usaha bidang makanan dan minuman karena tingkat pertumbuhan perdagangan, hotel dan restoran yang naik dan cenderung stabil. Rumah makan “Bamboe” ini akan berlokasi di daerah Surabaya Barat, yang sedang mengalami pertumbuhan dengan pesat. Rumah makan “Bamboe” ini akan menyajikan masakan tradisional Indonesia dan menghadirkan sebuah rumah makan dengan dekorasi interior menggunakan bahan bambu, kayu dan hiasan kerajinan tangan sehingga menimbulkan suasana alami dan natural. Rumah makan “Bamboe” memiliki keunggulan kompetitif berupa komitmen rumah makan ini untuk menyajikan masakan tradisional Indonesia yang diolah dengan resep kuno sehingga menghasilkan kualitas rasa yang tinggi. Selain menyajikan masakan tradisional dengan resep kuno, rumah makan “Bamboe” memberikan suasana nyaman yang bernuansa alami dan natural. Rancangan usaha ini dirancang berdasarkan analisa usaha dari data – data yang telah dikumpulkan dan diolah, selain analisa usaha juga dicantumkan rencana operasional, aspek pemasaran, rencana organisasi dan analisa keuangan.

Keyword : restaurant, business plan

Sumber : http://repository.petra.ac.id/942/

Food cost investigation in Golden Tulip Epe

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Author : ONGKOWIDJOJO, DIANA

The Food and Beverage Department in a hotel is one of the departments that generates big revenue. Kitchen, as food production facility plays a big role in producing these big numbers. Cooperation with related departments in providing food service is very essential. Specially Sales and Marketing Department in selling the food product. Cost Control Department also plays a big role in determining the revenue generated. When the food cost increases (is fluctuating), this is not only the Kitchen’s mistake. Because as a team, together all departments should be supporting each other in many ways, especially in sharing crucial information. With this research the writer try to investigate why the communication between departments is very essential in generating maximum revenue for the management, and how the existence of the food cost calculation will influence the food cost percentage, which finally will end up in company’s revenue. The research question was:’Is there a relation between the fluctuation of the food cost percentage in Golden Tulip Epe and the implementation of the standard calculation formula? From the literature research there appeared to be seven areas of focus concerning food cost: essential of control svstem(the importance of control system for Golden Tulip Epe);the method of calculation food cost; the method of food cost control ;food control check list; standard recipes; standard portion size; and management responsibilities. Historical research, literature research, observational method and analyzing qualitative data were used as the research methodology. Finalizing conclusions were about traditional kitchen management, non actual food cost report, lack of cooperation and communication between department shortage of purchasing order procedures, lack of work efficiency. The goal of this research is to find out indications of what factor plays a main role in the unacceptable food cost fluctuation at the Golden Tulip Epe and what can be done to improve the management performance.

Keyword : food cost, management, restaurant

Sumber : http://repository.petra.ac.id/2473/

How to make a good marketing strategy based on market segmentation to maintain profitability in Golden River Restaurant

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Author : NORA, DEBBY

This dissertation is about making a good marketing strategy based on market segmentation in order to maintain profitability in Golden River Restaurant. It is written also as the final part of the B.Sc. the Hotel Management Program study. The Writers decide to take qualitative and quantitative research. This qualitative research begins with literature review which contain of the understanding about marketing strategy, market segmentation and also about profitability. This quantitative research begins with interviewing the guest and also with the owner of the restaurant, also by giving questionnaires such as guest comment and observation daily to the restaurant. So the writers know what marketing strategy and what the result of marketing strategy that Golden River has done and try to compare with the theory that writers have. Through this research, the writers try to analyze how to make a good marketing strategy based on market segmentation to maintain profitability in Golden River Restaurant. The next step is to collect data and make more accurate result and detail information, which market segmentation that can be applied in Golden River Restaurant in order to maintain their profit. Writers do the observation in the restaurant every day, twice a day, in the morning and night shift to see how many customers come to the restaurant for take away or eat. Besides that, the writers also collect more detail information based on the literature review such as researching on the internet, direct interview with the owner of the restaurant and also from the handbook?s. The writers use scoring method based on the questioners such as guest?s comments to answer some research questions. Finally the writers can conclude which a good marketing strategy, based on the market segmentation, that can taken by the Golden River Restaurant. This is the first research to decide the best marketing strategy based on market segmentation to maintain profitability in Golden River restaurant. So, further research is recommended to give more detail information about this subject. Besides that this is also the starting point to doing the next step in further research

Keyword : market segmentation, profitability, restaurant

Sumber : http://repository.petra.ac.id/4872/

Analyzing customer loyalty through relationship marketing in restaurant Lucky City Hoofddorp-Netherlands

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Author : THERESIA, SERLY

This thesis is written by the writers as the requirement to finish the writer?s study in Hotel Management of Petra Christian University, Indonesia and Christelijke Hogeschool Noord Nederland. The first part of this thesis will give some information and description about The “Lucky City” Restaurant in Hoofddorp-Noord Nederland. The second part of this thesis will contain a qualitative research that the writers have done, which will be started by reviewing the literature. The literature review will explain and describe about what relationship marketing is, what customer loyalty is, who are your customers, how to make a good relation with the customers through relationship marketing, how relationship marketing influence customer loyalty, and how to measure customer loyalty. The qualitative research will contain of observation to the market, interview with sources of information, in this case is the owner from the restaurant “Lucky City” in Hoofddorp and also the writers will give questionnaires to the customer that is related. The third part of this thesis will contain the main idea from this thesis; this part will try to show us how to reach customer loyalty through relationship marketing. The fourth part of this thesis will contain the customer analysis. And the last part of this thesis will be the conclusion from the whole research and observation from the writers within 10 months working in “Lucky City” restaurant in Hoofddorp. The writers decided to choose this topic because the writers thought that this case is relevant with the current condition and situation, because most of the customers in restaurant “Lucky City” are existing customers. The writers hope that this thesis will give some help and information about relationship marketing to get customer loyalty.

Keyword : restaurant, customer loyalty

Sumber : http://repository.petra.ac.id/1823/

Perancangan interior automotive sport bar dan resto di Surabaya

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Author : KUSUMADEWI, LILIK

Perancangan Interior Automotive Sport Bar and Resto di Surabaya merupakan suatu jawaban dari permasalahan dan kebutuhan para pecinta dan klub Autosport. Para pecinta dan klub Autosport membutuhkan tempat nongkrong dan nonton bareng sesuai dengan citra autosport dan kepribadiannya sebagai pecinta dan klub autosport itu sendiri. Mereka juga membutuhkan satu wadah tetap yang terorganisir untuk dapat saling berkomunikasi dan melaksanakan kegiatan bersama. Untuk itu dibuatlah bar and restaurant yang dapat menciptakan sebuah kombinasi pengalaman autosport, makan-minum dan fasilitas lengkap yang bercitrakan automotive sport, dengan mengambil konsep perancangan Autosport yang rekreatif.

Keyword : automotive, sport, bar, restaurant, experiences, eating-and-drinking and complete facilities, recreational, autosport, decoration

Sumber : http://repository.petra.ac.id/3243/

Maintain the food quality in the Indonesian Restaurant Spandershoeve

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Author : , FREDY

This thesis is about the quality of food product which is written as the first step in making the thesis which examine: The food quality with the emphasis on Selected Indonesian Restaurant Spandershoeve Qualitative research has been used. Divided in to three parts, the first parts is the literature review which contains quality of the food production which is very important to maintain the reputation of the restaurant and to increase the income by meeting the need of the costumer with the ability of the restaurant in order to get satisfaction for the customers, the reason why the measurement of ability important is to measure the price of the product with the product it self .The study also includes the connection between menu as a marketing tools in the restaurant and quality, type of quality, foundations and some aspects involved in quality, error or failure, and process to avoid the failure that might be started from the supplier or failure in producing the meaI, that is the reason why quality must be managed and involve every one in the process and be applied throughout the organization. Managing the quality in food production can not use the old way such as checking, testing, inspecting or measure at the end of the process because it will cost more time and money and this will make the guest feel unhappy The Second part, understanding quality of food product in Selected Indonesian Restaurant Spandershove, the kind of quality that suits the costumer (value for money), process to maintain the food quality, the ability of the personnel and equipment in meeting the costumer satisfaction, and standard This makes the restaurant aware about the product they are going to sell, that meet the customers? satisfaction even though it is difficult because service industry deals with people which are different to other industries. The third part of the research concern case study .The case study is based on literature review, interviews with the manpower to know their ability including the questionnaires to meet the costumer satisfaction, The case study gives the impression about the quality awareness in the Selected Indonesian Restaurant Spandershove and how the restaurant overcome the failure that might happened during the process of purchasing storing, and producing the food. The Spandershove restaurant in this research is seen as reasonable representative Selected Indonesian Restaurant This Indonesian Restaurant is the first Indonesian restaurant that achieve Michellin Star. Therefore the information gained through this research can give a valuable indication about the industry awareness. It can be concluded from The Spandershove that the restaurant is aware of the quality of the food they produce, influence their reputation and income of the restaurant. However the industry awareness of the quality of the food product can still be improved. Some recommendations for the restaurant company would be: 1. Meet the costumer satisfaction with the ability of the equipment because the right equipment can increase the speed of working and minimize the cost, the right way of cooking that help the manpower, and must meet the ability of the manpower because the difficulty to change the manpower with the machine power in fine dining restaurant industry. 2. Develop a working condition W e every employee feel responsible to produce a good quality, such as bonus and recognition for the good employee 3. Create clear and specific contract with the distributor to get the exact product. Because this is a relative new field of research, Mer researchis recommended to give more detailed information about this subject. For these following researches this study can be used as a starting point.

Keyword : restaurant, management, food, service, spandershoeve

Old Village Restaurant

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Author : AGUNG, BUDI

Rancangan usaha ini disusun dengan tujuan untuk memberikan gambaran mengenai pendirian suatu restaurant di daerah Surabaya beserta peluang pasar yang ada. Selain itu juga menjelaskan tentang suatu bentuk restaurant yang terkesan unik dan masih belum ada di Surabaya dengan menggabungkan beberapa konsep yang artistik. Penelitian yang kami lakukan dalam menyusun rancangan usaha ini berbentuk observasi dengan melakukan pengamatan pada beberapa restaurant yang cukup besar dikota Surabaya. Rancangan usaha ini mempertimbangkan mengenai peluang, pangsa pasar dan halangan yang mungkin timbul dari pendirian suatu restaurant di kota Surabaya. Melalui penelitian yang kami lakukan diperoleh hasil bahwa kota Surabaya masih sangat berprospek pada jenis usaha restaurant. Hal tersebut dikarenakan Surabaya merupakan kota yang cukup sibuk, sehingga penduduknya tidak memiliki waktu yang cukup untuk memasak sendiri.

Keyword : business planning management, restaurant, all you can eat restaurant

Sumber : http://repository.petra.ac.id/2397/

Analisa pengaruh variabel-variabel kualitas service terhadap jumlah pengunjung di restoran Bentoya Supermal Pakuwon Indah

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Author : TANUDJAJA;, MELIANI

Salah satu faktor yang menentukan keberhasilan perusahaan jasa adalah kualitas service yang diberikan kepada konsumen, dimana kualitas service tersebut akan memberikan pengaruh terhadap naik turunnya jumlah pengunjung. Adanya penelitian ini bertujuan untuk mengetahui variabel-variabel kualitas service berpengaruh secara serempak serta signifikan atau tidak terhadap jumlah pengunjung. Dan dari penelitian ini juga ingin diketahui variabel mana yang paling dominan pengaruhnya terhadap jumlah pengunjung di Restoran Bentoya Supermal Pakuwon Indah. Sampel yang digunakan dalam penelitian ini terbatas pada konsumen yang makan di Restoran Bentoya yang berada di Supermal Pakuwon Indah. Metode analisa yang digunakan adalah skala Likert dan regresi berganda secara partial maupun simultan untuk mengetahui pengaruh variabel secara independen dan bersama-sama. Hasil akhir dari skala Likert menunjukkan bahwa konsumen setuju dengan kualitas service yang ada di restoran tersebut dan dari hasil uji-t, semua variabel kualitas service mempunyai pengaruh signifikan terhadap jumlah pengunjung. Demikian juga hasil dari uji F, variabel-variabel bebas yang diuji memiliki pengaruh signifikan secara bersama-sama terhadap jumlah pengunjung.

Keyword : quality service, total of visitor, restaurant

Sumber : http://repository.petra.ac.id/4375/

Analisis beban kerja dan kebutuhan tenaga kerja dalam usaha meningkatkan mutu pelayanan restoran Padi hotel the Ritz-Carlton

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Author : HARTANTO;, JUWITA

Penulis melakukan penelitian tentang beban kerja pramusaji dan mutu pelayanan yang diberikan kepada tamu selama periode Januari 2001-Juni 2001 pada Restoran Padi di Hotel The Ritz-Carlton, Bali. Adapun tujuan penulis di dalam penelitian ini adalah untuk mengetahui junilah pramusaji yang seimbang sehingga beban kerja yang diemban seimbang dengan kemampuan yang dimilikinya sesuai dengan standar produktivitas yang telah ditetapkan. Adapun manfaat dari adanya penelitian ini diharapkan dapat memberikan masukan yang berguna dalam mencapai tujuan yang telah ditetapkanoleh pihak Hotel The Ritz-Carlton, Bali. Dalam penelitian ini, penulis menggunakan teknik wawancara langsung dengan manajer dan pramusaji Restoran Padi dan juga melakukan pengamatan langsung selama penulis menjalani training di Hotel The Ritz-Carlton, Bali. Untuk dapat mengetahui junilah pramusaji yang seimbang dengan waktu kerja 8 jam termasuk istirahat 1 jam per hari maka penulis menggunakan analisis beban kerja dan kebutuhan teriaga kerja dengan memasukkan semua data yang diperoIeh oleh penuIis.

Keyword : restaurant, management, hotel, personnel, service, padi hotel the ritz-carlton

Sumber : http://repository.petra.ac.id/1417/

The Inventory system of alcoholic beverage and wine to achieve the effetiveness and efficiency in Moy Fa Restaurant

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Author : HADRIAN, HARVEY

The thesis is written as the as the final part of the trainingship in order to examine and improve the inventory systems in Moy Fa Restaurant. The writters use qualitative research method . The qualitative research is divided into two parts. The first part of the thesis will introduce about the history of Moy Fa Restaurant, the previous system that is used in Moy Fa Restaurant for purchasing, receiving, and storing. The second part of the thesis is about the literature reviews those are used by the writters. The literature reviews explain about the good systems for purchasing, receiving, storing, iventory and also about the effective and efficiency. Based on the observation of the previous system in Moy Fa Restaurant that is done by the writters and comparing it with the literature review from the second part, the writters found some problems that would become a case study. The writter hopes that with the new system suggested by the writters can be applied in the Restaurant, so the inventory system for alcoholic beverage and wine in Moy Fa Restaurant is getting better and more efficient and effective.

Keyword : inventory system, restaurant

Sumber : http://repository.petra.ac.id/2485/

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