Kumpulan Skripsi & Artikel Jurnal Ilmiah

2009

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

Pengaruh harga, menu, lokasi dan service terhadap keputusan konsumen dalam memilih Restoran Boncafe Manyar di kalangan mahasiswa Fakultas Ekonomi Universitas Kristen Petra

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Author : SISWOYO;, RUDY

Dalam memasuki era globalisasi sekarang ini, persaingan bukanlah suatu hal yang asing lagi di dalam dunia bisnis, di mana pihak yang satu selalu berusaha memberikan yang lebih baik dari pesaingnya. Hal ini juga dialami oleh bisnis-bisnis yang bergerak di bidang restoran, di mana mereka selalu berusaha memberikan keunggulan-keunggulan dalam berbagai cara guna menarik dan mempertahankan konsumen, sehingga konsumen lebih memilih restorannya dibandingkan dengan restoran lainnya. Restoran Boncafe Manyar adalah salah satu restoran yang ikut bersaing di dalamnya. Oleh karena itu, penulis ingin mengetahui seberapa besar pengaruh harga, menu, lokasi, dan service (pelayanan) dan faktor mana yang paling berpengaruh terhadap keputusan konsumen dalam memilih restoran Boncafe Manyar di kalangan mahasiswa Fakultas Ekonomi Universitas Kristen Petra. Metode pengolahan data dilakukan dengan menggunakan Validitas, Reliabilitas, dan uji deskriptif, yang berasal dari data yang dikumpulkan melalui kuesioner yang telah diisi, diolah dan ditabulasi. Sedangkan metode analisis data yang dipakai adalah dengan menggunakan analisis regresi. Metode pengolahan dan analisis data dilakukan dengan menggunakan Validitas, Reliabilitas, Uji deskriptif, multikolinier, heteroskedasitas MSI, analisa regresi linier berganda, uji f, uji t, korelasi yang berasal dari data yang dikumpulkan dari kuesioner yang telah diisi dan diolah. Dari hasil pembahasan, maka dapat ditarik kesimpulan sebagai berikut: 1. Ada pengaruh yang besar di antara Harga, Menu, Lokasi, dan Service (Pelayanan) terhadap keputusan konsumen dalam memilih Restoran Boncafe Manyar di kalangan mahasiswa Fakultas Ekonomi Universitas Kristen Petra. 2. Pengaruh Service (Pelayanan) adalah yang paling berpengaruh terhadap keputusan konsumen dalam memilih Restoran Boncafe Manyar di kalangan mahasiswa Fakultas Ekonomi Universitas Kristen Petra.

Keyword : price, menu, location, service, consumer decision

Sumber : http://repository.petra.ac.id/2282/

Segmentasi pengguna kartu MCC di Matahari Departement Store Sidoarjo berdasarkan evaluasi terhadap bukti fisik, penyaji jasa, dan proses layanan

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Author : SUSIANINGSIH;, YETY

Semakin berkembang pesatnya pusat perbelanjaan, menuntut para pengelola pusat perbelanjaan itu untuk merancang suatu strategi pemasaran yang dapat menarik hati para pelanggannya. Salah satu bentuk strategi pemasaran yang dirancang adalah program loyalty (seperti mengeluarkan kartu diskon, VIP Card, atau dengan kartu kredit). Matahari Departement Store mengeluaarkan kartu keanggotaan dengan nama Matahari Club Card (MCC). Matahari Club Card (MCC) adalah program relationship marketing antara Matahari Departement Store dengan para pelanggannya dan juga merupakan program loyalty yang dirancang untuk para pelanggan Matahari Departement Store dan Matahari Supermarket. Skripsi ini mensegmentasikan pengguna kartu MCC Matahari Departement Store Sidoarjo berdasarkan evaluasi terhadap bukti fisik, penyaji jasa, dan proses layanan. Segmentasi diukur dengan mengelompokkan pengguna kartu MCC ke dalam segmen-segmen tertentu. Segmentasi itu akan dianalisa dengan menggunakan analisa deskriptif, analisa faktor, analisa cluster, analisa Chi-Square dan analisa Crosstabs. Dari hasil penelitian ini, didapatkan hasil segmentasi pengguna kartu MCC Matahari Departement Store Sidoarjo berdasarkan evaluasi terhadap bukti fisik, penyaji jasa, dan proses layanan.

Keyword : segmentation, physics evidence, employee, service, mcc card

Sumber : http://repository.petra.ac.id/4527/

Pengaruh produk, pelayanan, harga dan lokasi terhadap frekuensi kunjungan konsumen di restoran ikan bakar Cianjur cabang Manyar Kertoarjo Surabaya

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Author : WONGSODIHARDJO;, LENNY

Produk, pelayanan, harga dan lokasi merupakan variabel yang perlu diperhatikan oleh Restoran Ikan Bakar Cianjur Cabang Manyar Kertoarjo Surabaya dapat mempertahankan konsumennya. Melalui penelitian ini kuesioner dibagikan kepada 60 responden. Dari hasil pengolahan kuesioner ini dapat diketahui bahwa produk, pelayanan, harga dan lokasi memiliki pengaruh yang positif terhadap frekuensi kunjungan konsumen di Restoran Ikan Bakar Cianjur Surabaya. Di antara variabel produk, pelayanan, harga dan lokasi yang paling dominan dalam mempengaruhi frekuensi kunjungan di Restoran Ikan Bakar Cianjur Surabaya adalah harga.

Keyword : product, service, price, location, visiting

Spandershoeve wine analyzing the wine menu in Spandershove family owned Indonesian Restaurant, Hilversum, Netherlands

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Author : BAGIYONO, AGUS

Consumers used to judge a restaurant primarily on ambiance, service, and food quality. But now, a fourth criteria has been added: wine. Wine is a unique subject. It can be made from many kinds of different grapes, have some principles of tasting, need a specific treatment for storing and have rules to serve. This thesis will analyze the wine menu in Spandershoeve, how the wine can influence the restaurant performance in Netherlands. This thesis is written as the final task of my study in Hotel Management Program. The beginning point is from the Lekker magazine. Lekker is a magazine that has aim as restaurants guide in The Netherlands. Some articles in that magazine said that some restaurants have bad service about wine. This could create bad image in the customer’s mind when they read it. Comes up with this idea there should be a connection between wine and restaurant performance. This thesis will have 4 sections. First section the writer will discuss about restaurant performance and the connection of it with wine menu. In this chapter the writer try to find out how the wine could influence the restaurant performance. After that in the second section, the writer will see the general picture of Spandershoeve restaurant. Spandershoeve restaurant had been chosen to be the field of research. Third section will take the writer and the reader into a journey to know about the world of wine, how it made, how to store and serve it, how to read a bottle of wine, etc. All of that information was based on literature review. All this information will be very useful for those readers, which is new in the world of wine. In the last section, by using observation and interview method the writer will look at the system of the wine menu in the Spandershoeve, family owned Indonesian restaurant. How the Spandershoeve store their wine, serving the wine to the guest, how they make wine list, etc. After that the writer will come up to the conclusion, opinion and suggestion that the writer made regarding to the problem statement, “How the wine menu can help improve the restaurant performance?”

Keyword : restaurant, ambiance, service, food quality, restaurant performance

Sumber : http://repository.petra.ac.id/2466/

Mengukur kinerja manajerial The X Cafe dan Cafe Dome di Plaza Tunjungan Surabaya melalui serv*or

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Author : CAYADI;, FANDY

Service orientation dapat didefinisikan sebagai segala sesuatu yang dilakukan perusahaan untuk mempertahankan kebijakan-kebijakan perusahaan, yang dapat menghasilkan layanan yang memuaskan pelanggan. Melalui penelitian ini, dapat diketahui tingkat service orientation The X Cafe dan Cafe Dome Plaza Tunjungan Surabaya menggunakan skala SERV*OR yang terdiri dari 10 dimensi. Metode penelitian yang digunakan deskriptif dengan alat analisis : analisis faktor, manova-multivariate, dan analisis deskriptif. Hasil yang diperoleh dari adalah tidak ada perbedaan tingkat SERV*OR pada dimensi Servant Leadership dan Service Rewards. Pada The X Cafe dimensi yang belum memenuhi standar adalah dimensi Service Rewards. Sedangkan pada Cafe Dome dimensi Employee Empowerment , Service Standars Communication, dan Service Technology.

Keyword : service orientation, service, employee perceptions

Sumber : http://repository.petra.ac.id/4557/

The Corporate gift market: how to market corporate gift to companies in the Netherlands

Author : AGUSTIN, YUANITA

The Management of Australian Homemade is interested on finding other source of profits from the sales of its chocolate product as corporate gift to companies. This dissertation is intended to find out about the strategies that should be implemented to successfully obtain extra profit by using this alternative. The research methodologies used are secondary (intensive desk research) and primary research (interviews). It begins with corporate gift market analysis in the Netherlands, followed by the company?s analysis. The results will then be analyzed as references in the process of formulation the strategic marketing plan in the framework of 4Ps for the targeted market segment. As the conclusion, CG market for AH has a promising prospect. However, in the face of growing competition, AH should not enter the market without a clear understanding of the market and solutions for problems that might occur.

Keyword : service, buying situation, corporate gifts, business to business, business marketing, competitive advantage, competitive pricing, decision making process, decision making unit, derived demand, marketing mix, segmentation, targeting

Sumber : http://repository.petra.ac.id/1092/

Studi kelayakan salon mobil di Banjarmasin ditinjau dari aspek pasar, teknis, manajemen, dan keuangan

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Author : NATA, HARRY

Jasa perawatan mobil merupakan suatu usaha yang berpeluang mengalami kenaikan pada tahun-tahun belakangan ini. Terbukti dari permintaan efektif usaha salon mobil yang cukup besar dan mengikuti tren meningkat tiap tahunnya. Untuk lokasinya dipilih kota Banjarmasin, karena pasar salon mobil, serta pesaing yang ada di Banjarmasin masih sedikit dan konvensional. Studi kelayakan dilakukan untuk mengetahui apakah usaha tersebut layak didirikan atau tidak, ditinjau dari aspek pasar, teknis, manajemen, serta keuangan. Pemilihan merk bahan baku salon mobil menggunakan metode AHP (Analitycal Hierarchy Process), bahan baku salon mobil yang dipilih adalah merk 3M. Pemilihan lokasi di Jalan Perintis Kemerdekaan No. 5 (Andalas), dan penentuan peralatan salon mobil menggunakan peralatan yang memiliki nilai EUAC paling kecil. Pada aspek keuangan dilakukan perhitungan Total Project Cost, Break Even Point, dan penyusunan laporan keuangan. Kemudian dilakukan evaluasi kriteria keputusan investasi, dan diperoleh nilai NPV bernilai positif sebesar Rp 594.796.871,00, Discounted Payback Period dengan waktu pengembalian 6 tahun 6 bulan, dan IRR lebih besar dari MARR sebesar 30,88%. Analisis sensitivitas dilakukan terhadap pendapatan dan biaya bahan baku salon mobil. Pendirian usaha ini layak dilaksanakan apabila penurunan pendapatan salon mobil tidak lebih dari 21,99% dan kenaikan biaya bahan baku salon mobil tidak lebih dari 94,06% dari keadaan semula.

Keyword : feasibility study, business plan, car salon, service

Sumber : http://repository.petra.ac.id/2629/

The Analysis of customer preference factors that influence the satisfaction

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Author : C, CLAUDIA

Every company in every sector in this world is struggling to keep their existence and leading in the market including keeping the market notice them, satisfied toward the usage their product and then hopefully become loyal toward the brand. This research would like to inform the factors among elements of customers? preferences to hair extension and their influences to customers? satisfaction. By involving 370 hair extension customers, the collecting data is accomplished using questionnaire. The data are processed by using factor analysis and advanced by multiple linier regression models. The result is that, there are three factors among elements of customers? preferences to hair extension, they are, products characteristics, service, and products variance. Therefore, from those three factors only two factors of customer preferences are influencing the customer satisfaction significantly; they are products characteristics and service. It can be seen by using t test that have significant value less than 5%. Yet, the product variance factor does not influence customer satisfaction significantly. It can be seen by using t test that has significant value more than 5%.

Keyword : customer preference, customer satisfaction, customer loyalty, product characteristic, service

Sumber : http://repository.petra.ac.id/5127/

Studi kualitas layanan siap saji 60 detik di Mc Donald’s Sidoarjo

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Author : ANGGRAENI;, FITRI

Arus globalisasi saat ini telah masuk ke hampir seluruh aspek kehidupan manusia. Informasi negara lain tentang hal-hal budaya, gaya hidup, dan lainnya dapat dengan mudah diketahui perkembangannya dengan sistem informasi dan telekomunikasi sehingga seakan tidak ada lagi jarak antar negara tersebut. Demikian juga sistem ekonomi yang semakin terbuka terintegrasi dengan ekonomi dunia. Mc Donald?s merupakan salah satu waralaba di Indonesia yang mempunyai cabang di beberapa kota dan propinsi dengan sistem cepat saji (fast food). Sama dengan outlet Mc Donald?s lainnya, Mc Donald?s di lndonesia juga mengutamakan kualitas layanan. Salah satunya dengan menggunakan sistem layanan siap saji 60 detik. Penelitian ini mengukur kualitas layanan siap saji 60 detik dengan menggunakan metode servqual yang terdiri dari lima dimensi yaitu tangible, reliabilitiy, competence, responsiveness, credibility. Sedangkan pertanyaan yang diberikan terdiri dari tiga bagian yaitu persepsi, harapan, dan pembobotan. Penelitian ini menggunakan data primer yaitu menyebarkan kuesioner untuk menjawab pertanyaan dengan skala likert 1-4. Untuk pengetahui kualitas layanan siap saji 60 detik digunakan uji beda dua rata-rata tidak berpasangan. Hasil pengujian di peroleh secara keseluruhan kualitas layanan yaitu t hit sebesar 7,07237 > t tabel sebesar 1,645. Kesimpulan penelitian ini yaitu layanan Mc Donald?s siap saji 60 detik telah memberikan kepuasan kepada konsumennya.

Keyword : mc donald’s, marketing, management, tourist, trade, research, sidoarjo, service

Sumber : http://repository.petra.ac.id/1165/

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