Perbaikan Customer Relationship Management melalui Optimasi Customer Feedback…

Tesis ini membahas tentang perencanaan business coaching yang akan dilakukan pada UMKM Sukinabe. Sukinabe adalah perusahaan yang bergerak di Industri Makanan khususnya restoran all you can eat yang terletak di kawasan Kalimalang, Jakarta Timur. Saat ini, Sukinabe sedang menghadapi tantangan sepi pengunjung, walau dirasa sudah melakukan banyak langkah promosi. Dalam proses observasi, dapat terli…

Dampak Indonesian Ethnic Restaurant Experience terhadap Intensi Wisatawan Dom…

Kendatipun memiliki kontribusi besar pada perekonomian nasional, sektor pariwisata mengalami penurunan yang signifikan selama pandemi COVID-19. Setelah dicabutnya kebijakan pembatasan perjalanan berkaitan dengan pandemi COVID-19, jumlah perjalanan wisatawan nusantara (wisnus) terbukti mengalami bounce back lebih cepat dan secara signifikan dibandingkan wisatawan mancanegara (wisman). Sebagai mo…

Management accounting for hotels and restaurants Richard Kotas

Edisi

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ISBN/ISSN

903384175

Deskripsi Fisik

269 p. p. : 25 cm

Judul Seri

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No. Panggil

657.837 KOT m

Pengaruh Perceived Authenticity terhadap Perceived Quality, Perceived Value, …

Tujuan dari penelitian ini adalah untuk mengetahu pengaruh dari perceived authenticity terhadap perceived quality (food, environment, service), perceived value, dan behavioral intention pada konsumen jaringan restoran Padang. Penelitian ini menggunakan metode survei daring untuk pengumpulan data dan behasil memperoleh 270 responden. Data dianalisis menggunakan PLS-SEM pada perangkat lunak Smart…

Analisis Niat Konsumen Muslim Indonesia dalam Mengunjungi Kembali Restoran Ta…

Penelitian ini bertujuan untuk mengetahui faktor apa saja yang mempengaruhi revisit intention konsumen muslim Indonesia terhadap restoran tanpa logo halal dengan menggunakan dasar TPB yang diperluas kembali. Data yang digunakan berasal dari 356 responden yang dikumpulkan melalui kuesioner daring dengan metode convenience sampling. Data dianalisis dengan pendekatan PLS-SEM menggunakan aplikasi S…

Pengaruh Institutional Pressure, Religious Obligation, dan Halal Knowledge Te…

Semakin berkembangnya pangsa pasar industri halal, pentingnya pelaksanaan halal dalam kehidupan umat muslim semakin menjadi perhatian pemerintah Indonesia selaku negara dengan penduduk muslim terbesar di dunia. Terdapat fenomena dimana banyak restoran makanan asing di Indonesia yang tidak memiliki logo halal resmi, namun menunjukkan bahwa kesan restorannya halal dengan memasang tulisan ‘No Po…

Pengaruh Sosial Media Review Terhadap Intensi Mengunjungi Restoran: Studi Pad…

Penelitian ini bertujuan untuk menjelaskan peran dari sikap terhadap review yang berada di media sosial dalam niat kunjungan pelanggan ke restoran melalui review yang diberikan oleh Ria SW melalui Youtube channel-nya. Peningkatan media sosial memengaruhi electronic word of mouth (e-WOM) dan adanya e-WOM memengaruhi niat seseorang dalam menentukan keputusannya. Ria SW merupakan salah satu youtub…

Relentless idealism for tough times

Chefs at even the highest-end restaurants were still using frozen meat and produce in 1971, the year that Alice Waters founded Chez Panisse, in Berkeley, California. It was the perfect moment to break culinary ground with her fresh, simply prepared food. Influenced by dishes she had tasted in Europe and Turkey, and featuring local ingredients, her style of cooking became known as California cui…

Understanding strategic responses to interest group pressures

With the increasing prominence of special interest group activity in the organizational external environment, we build on the stakeholder literature on strategic management to explain how organizations respond to pressures from such groups. Using a model integrating institutional, resource dependence, resource-based, and cognitive theoretical perspectives, we examine the restaurant industry's r…

Code and conduct in French cuisine: impact of code changes on external evalua…

We study the effects of organizational code-preserving and code-violating changes on external evaluations by third parties - an essential but under-studied strategic outcome. We define code-preserving changes as a variation in the firm's product range that preserves the social code within which the firm positions its offering. By contrast, a code-violating change corresponds to a variation in t…

Dual distribution and intangible firm value: franchising in restaurant chains

Dual distribution systems in which firms simultaneously use vertical integration and market governance simultaneously are widely used across diverse marketing contexts (e.g., restaurants, retailing, industrial selling). A prominent example of dual distribution includes business format franchising, in which firms (i.e., the franchisors) license the operation of some of their units to franchisees…

Is Obesity caused by calorie underestimation? a psychophysical model of meal …

Sixty-five percent of US adults are either obese or overweight. Many policy makers and concerned consumer groups have alleged that this epidemic is being fueled by a combination of increasing portion sizes in restaurant meals coupled with a virtual absence of intuitive understanding that larger portions contribute more calories. In this research, the authors develop and test a psychophysical mo…

Making healthful food choices: the influence of health claims and nutrition i…

The authors report the results of three experiments that address the effects of health claims and nutrition information placed on restaurant menus and packaged food labels. The results indicate that when favorable nutrition information or health claims are presented, consumers have more favorable attitudes toward the product, nutrition attitudes, and purchase intentions, and they perceive risks…

The trusted general manager and business unit performance: empirical evidence…

Employee trust for the general manager is proposed as an internal organizational characteristic that provides a competitive advantage for the firm. This paper empirically examines the relationship between trust for a business unit's general manager and organizational performance. Trust was found to be significantly related to sales, profits and employee turnover in the restaurant industry. Mana…

The Strategy/governance structure fit relationship: theory and evidence in fr…

Despite widespread recognition of the importance of strategy-structure fit, e.g., diversification and divisionalization, research has yet to address the possibility of similar fit issues for other structural forms of organization, such as the choice of franchised vs. company-owned governance structures. In this study, we depart from the usual debates regarding the superiority of one governance …

Incentive-aligned conjoint analysis

Because most conjoint studies are conducted in hypothetical situations with no consumption consequences for the participants, the extent to which the studies are able to uncover "true" consumer preference structures is questionable. Experimental economics literature, with its emphasis on incentive alignment and hypothetical bias, suggests that more realistic incentive-aligned studies result in …

Fast food nation: the dark side of the all-American meal

Edisi

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ISBN/ISSN

-

Deskripsi Fisik

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Judul Seri

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No. Panggil

TAN 394.10973 Sch f

Faktor-faktor yang memengaruhi intensi konsumen untuk mengunjungi kembali res…

Studi secara spesifik mendisuksikan intensi konsumen milenial untuk mengunjungi kembali restoran ?hijau?. Theory of planned behavior (TPB) merupakan teori yang digunakan sebagai dasar pada penelitian ini. Studi ini menambahkan variabel environmental concern, dan satisfaction sebagai determinan intensi perilaku. Selain itu, satisfaction diukur menggunakan pengukuran ECOSERV yang memiliki konstru…

The Effect of Menu Display on Online Food Delivery Platforms Toward Indonesia…

Virus corona (COVID-19) yang menjadi pandemi pada tahun 2020 berdampak besar dan merugikan bagi perekonomian global. Sebagai akibat dari pandemi, pemerintah di seluruh dunia merekomendasikan orang untuk membatasi interaksi tatap muka. Kebijakan ini kemudian mempengaruhi restoran dan pemilik bisnis di industri F&B, mengharuskan mereka untuk meningkatkan pengalaman pelanggan digital dengan mempro…

Faktor Faktor yang Memengaruhi Revisit Intention Restoran yang Belum dan Suda…

Nowadays, halal certification and halal labeling are increasingly being done in various parts of the world, including Indonesia. In the other hand, there are still many restaurants in Indonesia that have not obtained halal certification for the food they make and provide to the masses. Therefore, this study aims to determine how theory of planned behavior, food quality, price fairness, and serv…