Kumpulan Skripsi & Artikel Jurnal Ilmiah

2009

Perancangan interior lobby dan cafe di club Paragon Tower B Surabaya

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Author : , ANTHONIO

Laporan perancangan tugas akhir yang berjudul Perancangan Interior Lobby dan Cafe di Club Paragon Tower B Surabaya ini merupakan sebuah laporan yang berisi tentang penjelasan dan pemilihan konsep perancangan interior Lobby dan Cafe yang menjadi dasar perancangan secara keseluruhan serta pertanggungjawaban atas apa yang telah dirancang. Tujuan dari pembuatan laporan ini adalah untuk membantu pembaca dalam memahami karya desain Lobby dan Cafe. Karena laporan telah disusun secara sistematis / terstruktur berdasarkan buku Pedoman Penulisan Laporan Tugas Akhir Jurusan Desain Interior, Adapun perancangan yang di lakukan adalah membahas tentang wadah atau sarana yang dapat menampung untuk bersantai dan melepas kejenuhan setelah melakukan segala jenis aktititas kerja dan sekaligus tempat untuk bersosialisasi dan mencari teman baru bagi para pengunjung club ini. Konsep dari interior lobby dan cafe ini adalah mengenai kehidupan suku Madura baik mengenai karakter hidup, sosial, budaya, bahkan mengenai ciri khas dari warna Madura itu sendiri. Dan juga memakai ragam hias yang ada di Suku Maduara Yang menjadi hambatan dalam perancangan ini adalah sedikitnya buku yang membahas mengenai kehidupan masyarakat Madura.

Keyword : desain interior, restaurant

Sumber : http://repository.petra.ac.id/1572/

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The Influence of leadership style to the employee’s loyalty in Restaurant Rasa Senang Oisterwijk

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Author : WIDODO;, MONICA

Recently in the organizations, the loyalty of the employees becomes more and more important. The managers give more effort and spend more money to gain and maintain employees’ loyalty. Customer Loyalty is important, but through employee’s loyalty we also can get the loyalty of the customers. That’s why through this research we want to analyze the influence of leadership style implemented by the manager of restaurant Rasa Senang Oisterwijk to the loyalty of the employees. In the first chapter, we will show why we choose this topic and why this topic becomes so important to restaurant. In this chapter we also explain our research problem, research questions and a little bit about Rasa Senang restaurant itself. The second chapter contains of a complete and detailed analysis of the references used for the topic of leadership style and employee’s loyalty. In the next chapter, we explain our method of analysis. This research uses quantitative method with percentage technique of analysis. And the readers can find the result of our research in the chapter 4. In this chapter we analyze the leadership style implemented by the manager of Rasa Senang and also its connection with the employee’s loyally. And for the last chapter, we make the conclusion of our research from the beginning until the result and try to give some useful recommendations for Rasa Senang restaurant. ,

Keyword : employee, restaurant, leadership, loyalty

Sumber : http://repository.petra.ac.id/2486/

Establishing word-of-mouth marketing, through customer satisfaction to increase the profit in Manchurian Restaurant

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Author : DAUD, VICKY

The first part of this thesis will give an introduction about Manchurian Restaurant and also introduction about word-of-mouth marketing. The second part of this thesis is a qualitative research, which is started by reviewing the literature. The third part is analysis case, in this part, the writers will analyze about guest satisfaction and about word-of-mouth marketing in Manchurian Restaurant by distributing questionnaires in random system. The case study is based on the literature reviews, interview with some people from Manchurian Restaurant and also observes of the restaurant itself. Then at the latest chapter, the writers will give suggestion about what steps should be taken to create guest?s satisfaction so the guest will do word-of-mouth marketing. The research questions that will be discussed in this thesis are: what is guest satisfaction, and how to achieve it. What things that needs to be taken to improve Manchurian Restaurant in order to make the guest satisfied and to do the word-of-mouth marketing and how to encourage the guests to do the word-of – mouth marketing. The research methods that the writers will use are: interviewing the staff of Manchurian Restaurant, who are assumed as representing the restaurant itself. Collecting data and literature. Distributing questionnaires that have been recommended by the manager of Manchurian Restaurant and finally analyze the questionnaires.

Keyword : manchurian restaurant, word of mouth marketing, restaurant, satisfaction

Sumber : http://repository.petra.ac.id/4891/

Perancangan interior restoran Perancis di Jakarta

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Author : WIBOWO, HENDRO

Restoran Perancis ini merupakan proyek perancangan interior yang lokasinya berada pada sebuah apartemen di Jakarta, dimana fasilitas ruang yang direncanakan meliputi area makan dan area dapur. Perancang merasa tertarik untuk merancang restoran tersebut karena Restoran Perancis memiliki daya tarik tersendiri baik dari segi makanan, minuman, dan tata cara penyajiannya serta penampilan interior klasik yang mendukung suasana restoran. Selain restoran sebagai tempat makan dan minum restoran Perancis ini juga sebagai tempat memperkenalkan budaya tata cara makan ala Perancis yang cukup unik sehingga pengunjung mendapatkan pengalaman yang lain dibanding restoran lainnya. Sesuai dengan proyek restoran yang diangkat adalah restoran Perancis maka konsep perancangannya mengacu pada suasana ruang seperti di Perancis. Oleh karena itu dalam perancangannya direncanakan ruangan yang mengambil style Neoklasik untuk semua aspek interiornya agar suasana interior restoran Perancis sangat terasa pada restoran tersebut.

Keyword : restaurant, decoration, france, design, interior

Sumber : http://repository.petra.ac.id/2029/

Perancangan interior kafe dan galeri AC Milano di Surabaya

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Author : SANTOSO, TITI

Kafe dan Galeri AC Milano merupakan sebuah tempat makan dan minum ringan yang menyediakan fasilitas berupa arena permainan berkonsep bola dan fasilitas Galeri AC Milan yang berisi informasi, berita-berita seputar klub AC Milan dan Italy, dan penjualan pernak-pernik sepakbola. AC Milan merupakan klub besar peserta Liga Italy seria A yang banyak mendapat gelar juara domestic dan internasional

Keyword : bar, restaurant, decoaration, cafe, gallery, ac milan

Sumber : http://repository.petra.ac.id/3294/

Persepsi pentingnya penguasaan bahasa Jepang secara lisan bagi staff F and B service Padi restaurant terhadap peningkatan kualitas pelayanan di Padi restaurant di hotel Ritz Carlton, Bali

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Author : ADI, EVAN;

Terjalinnya komunikasi antara pramusaji dengan tamu di sebuah restoran merupakan suatu hubungan yang sangat diharapkan selain sekedar menjual makanan dan minuman. Komunikasi yang baik dapat menjadikan tamu merasa puas dan mendapatkan pelayanan yang professional. Dengan komunikasi dapat terjalin kesamaan persepsi antara kedua belah pihak. Dalam skripsi ini, penulis melakukan penelitian mengenai restoran di Hotel Ritz-Carlton, Bali yang mernpunyai nama “Padi Restaurant”. Penulis mengamati adanya kendala dalam masalah komunikasi ini, khususnya dengan tamu yang berasal dari Jepang, yang merupakan mayoritas tamu yang tinggal di Hotei Ritz-Carlton, Bali. Banyak dari tamu Jepang tersebut yang tidak dapat berkomunikasi dengan menggunakan bahasa Inggris yang telah disepakati sebagai bahasa internasional, sedangkan para pramusaji tidak dibekali dengan kemampuan bahasa Jepang secara lisan. Penulis membantu pihak Hotel Ritz-Carlton, Bali untuk dapat meningkatkan pelayanannya kepada tamu Jepang dengan mengajukan usul diadakannya pelatihan bahasa Jepang secara lisan kepada pramusaji di Padi Restaurant di Hotel Ritz- Carlton, Bali karena dengan dibekalinya pramusaji dengan kemampuan bahasa Jepang secara lisan diharapkan dapat menjadikan pelayanan lebih berkualitas dan diharapkan tamu Jepang dapat kembali tinggal di Hotel Ritz-Carlton, Bali di lain kesempatan.

Keyword : japanese language, restaurant

Menu planning system for menu of the month in Spandershoeve family owned Indonesian restaurant

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Author : KAMADJAJA, IWAN

The economic growth in the world nowadays also lead the increasing of the world globalization and the world trade which of course bring the new market as well as the new customer. This new customer demands a lot of concern of the business industry especially the hospitality industry, in this case the focus is on food and beverage industry or restaurant in a clear example. According to the Dutch Board of the Hotel and Catering Industry, A menu planner must know the goals of the menu being planned and the kinds of menus needed to suit the occasion, the kind of operation, and the patrons. Because menus can be used in many ways and because there is a wide diversity in the kinds of food services, there are many kinds of menus. The person-planning menu should know how to do the job; how to select menu items and how to present them. Usually a menu is organized in the same order in which the foods are eaten. To properly plan a menu, the planner should have an adequate space with adequate equipment to do the job. Files of menu suggestions, prices, and seasons in which food available are needed. Planning a menu takes time and concentrated effort, and it should be done when complete attention can be given to the job. Commercials establishments will have menu requirements that differs from noncommercial or semi commercial ones. Menus planned for institutional operations may have to meet nutritional needs as well as patrons desires, whereas commercial establishments need only tailor the menus to their markets-what patrons like. Based on this issue, a qualitative research has been used. The qualitative research has three parts. The first part is reviewing the literature about the main issue, in this case about the menu planning. The second part is the part where all of the observation and interviews with key persons will be conducted and than a conclusion about the present condition as a result will be received. The third part will consist about the combination between the first part with the second part. The theory from the literature review and the result from the observation and the interview will be combined to see how far the theory works in reality, in this case a restaurant reality. The study case will be conducted in one special family owned restaurant, which has a very good reputation in sales and in its menu, which bring it a Michelin star award three years ago. Namely the restaurant is Spandershoeve Restaurant. The restaurant has the idea to use the menu of the month to keep the frequent customers and gain new customers.In the last part, all opinions and the suggestions will be used as a recommendation especially for Spandershoeve restaurant and in general for all the players in the business to keep on surviving in the new market and improve their own quality and added value. Nowadays, there is a new trend, the new consumers that also create the new market. The new consumers take many forms, as it can be seen in the present, plural society. A diversity of opinion, ideologies, ambitions and tastes all exist alongside one another. 21 st century consumers are aware that life is short and that nothing remains unchanged and therefore choose that which best suits them at a certain time and a certain place, from the great variety of options available. The new consumers therefore make their own choices and are not influenced by external matters. The result is that the same consumers can make different choices, depending on the time and the place. This makes the new consumers a moment consumer. In other words, they are less predictable than ever before. The new consumers want a maximum enjoyment and appreciate convenience in their free time. Convenience also translates as not having to cook for oneself. It is no longer money which is the deciding factor, but time. Wishes must be fulfilled with a minimum of effort in terms of time and money. For maximum’ enjoyment, the new consumers req

Keyword : menu, restaurant

Sumber : http://repository.petra.ac.id/2445/

Rancangan desain komunikasi visual corporate identity restoran Victoria Malang

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Author : NATALIA, EVA

Victoria adalah sebuah restoran yang menjual berbagai macam chinesse food. Victoria sebagai sebuah perusahaan harus mempunyai identitas perusahaan yang dapat membedakannya dengan perusahaan yang lain. Perancangan logo yang dilakukan harus dapat mengkomunikasikan ciri khas dan identitas perusahaan di kalangan masyarakat. Dalam hal ini, sasaran utama Restoran Victoria adalah masyarakat dari kalangan menengah ke atas. Logo yang sudah ada tidak dapat mencerminkan perkembangan yang sudah dicapai maupun positioningnya dalam masyarakat.

Keyword : corporate, identity, restaurant, chinesse food, advertising, commersial art, graphic design, signboards, visual communication

Sumber : http://repository.petra.ac.id/5194/

Restaurant-cafe “Thuis”

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Author : NANCY, LUSIANA

This dissertation is made as the final project of Hotel Management Program of Petra Christian University, Surabaya and Christelijke Hogeschool Noord-Nederland, Leeuwarden. The business plan for establishing new restaurant-cafe with concept feeling ?at home? by combining restaurant decoration, food and atmosphere to attract customer and to gain customer satisfaction. This dissertation is using qualitative and quantitative research to make it complete and accurate. And it is divided into two parts. The first part concerns about literature review of hospitality industry. The second part concerns about the business in general including the financial part. This part is the most important part of this dissertation. Understanding and knowledge that created in the process of making business plan will help the business for any changes that it may be faced and enable to adjust quickly. This will help entrepreneur to do their research and validate their business and also for Restaurant-cafe “Thuis”.

Keyword : bussiness planning, restaurant management, restaurant, cafe thuis

Sumber : http://repository.petra.ac.id/1715/

13 C-Ave

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Author : SOEBANDI;, STEFANUS

Keyword : business planning, restaurant

Sumber : http://repository.petra.ac.id/2489/

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