Relevant bibliographies by topics / Culinary Business

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Culinary Business'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Culinary Business"

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Halim, Sri Endarti. "Improving Business Performance Results Through Evaluating Business Information Needs in Makassar City Culinary Industry Businesses." Journal of Economic Education and Entrepreneurship Studies 4, no. 2 (2023): 676–87. http://dx.doi.org/10.26858/je3s.v4i2.1898.

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One of the keys to success in running a culinary business is the ability to make the right decisions based on accurate and relevant information. Evaluation of business information needs also needs to pay attention to unique factors that affect business performance, such as the need for innovation in menus, understanding of local flavours, and the need for a deep understanding of food and lifestyle trends.This research aims to examine how the evaluation of business information needs in Makassar City culinary industry businesses is a crucial step in an effort to improve business performance resu
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Garnasih, Raden Lestari, Kurniawaty Kurniawaty, and Dewita Suryatiningsih. "Determinants of Culinary Business Performance." GATR Journal of Business and Economics Review (JBER) Vol. 5 (1) January March 2020 5, no. 1 (2020): 01–09. http://dx.doi.org/10.35609/jber.2020.5.1(1).

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Objective - Determination of the performance factors of the small culinary business sector is an important aim of this research. The research also aims to analyze the interconnectedness between the factors which generate competitive advantage and improve the performance of small and medium-sized enterprise businesses. Methodology/Technique - Questionnaires were distributed to 115 such enterprises in the culinary field located in the city of Pekanbaru with the use of the cluster area a non-random sampling technique. In addition, a Likert scale was used to obtain responses from the participants,
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Untari, Dhian Tyas, Dudung Darusman, Joko Prihatno, and Harnios Arief. "STRATEGI PENGEMBANGAN KULINER TRADISIONAL BETAWI DI DKI JAKARTA." EKUITAS (Jurnal Ekonomi dan Keuangan) 2, no. 3 (2019): 313–40. http://dx.doi.org/10.24034/j25485024.y2018.v2.i3.4011.

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Betawi is a reflection of the acculturation process of several tribes in Indonesia and even some nations in the world. But in fact, the existence of Betawi Culinary Culture is now starting eroded by the concept of modernization. Culinary is one of the cultural products of a society, as well as Betawi Culinary. Where now aday Betawi Culinary is not a superior culinary in Jakarta. Thus it is necessary to made a business revitalization strategy in developing traditional culinary (Betawi) in Jakarta. Thus in general purpose of the research is to build Betawi Culinary development strategy in Jakart
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Salman, D., I. Safitri, Rahmadanih, and H. Jayadi. "Lemang culinary business development strategy." IOP Conference Series: Earth and Environmental Science 681, no. 1 (2021): 012113. http://dx.doi.org/10.1088/1755-1315/681/1/012113.

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Burhanudin, Ihsan, Resya Dwi Marselina, Anisa Putri, and Putri Nur Alis Azizah. "Strategies in Improving Business Networks in Fried Banana Culinary Businesses." Jurnal Computech & Bisnis 18, no. 1 (2024): 1–6. http://dx.doi.org/10.56447/jcb.v18i1.263.

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The fried banana culinary business is the focus of this research for business strategy, with an emphasis on product quality, menu innovation, and digital marketing strategy. Maintained product quality, such as distinctive taste and visual appearance, influences consumers' positive preferences, according to sensory evaluation. The case study shows that menu innovation, especially in terms of variations in taste and presentation, is the key to the success of the fried banana culinary business. It is proven that digital marketing strategies such as special promotions and an active presence on soc
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Wiyana, Tri, IKG Bendesa, and Roberto Tomahuw. "Onomastics and Branding for Culinary Tourism: Evidence Soto Traditional Culinary." TRJ Tourism Research Journal 5, no. 1 (2021): 69. http://dx.doi.org/10.30647/trj.v5i1.108.

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Soto is a traditional culinary dish that is one of Indonesian specialties whose ingredients consist mainly of meat, and vegetable broth. Every region in Indonesia has soto with different characteristics. This study aimed to research the extent to which the naming pattern, the consumer perceives the brand and how much it effects of sales culinary business culinary business in Delanggu District, Klaten Regency, Central Java, Indonesia. Respondents consisted of culinary soto traders and customer perception. Research methodology with qualitative methods by analyzing the naming of the identity of t
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Mawuntu, Priska Shirty Thelma, and Reynaldo Christian Aotama. "MICRO BUSINESS DEVELOPMENT STRATEGY TO OPTIMIZE BUSINESS LOCATIONS CULINARY TOURISM AREA." Jurnal Entrepreneur dan Entrepreneurship 8, no. 2 (2020): 6–15. http://dx.doi.org/10.37715/jee.v8i2.1119.

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This study aims to identify and analyze the factors that influence the appropriate alternative strategies, and priority strategies for the development of micro businesses in the culinary tourism area. This research uses descriptive qualitative method by collecting data through interviews. Data were analyzed using three stages of strategy formulation: input stage, matching stage, and decision stage. This study found that the factors that influence the development of micro businesses in culinary tourism areas are varied products, low managerial ability of business owners, technological and infor
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Anggraeni, Diana, Mashadi Said, and Diah Febrina. "Penggunaan Saluran Komunikasi Untuk Memenuhi Kebutuhan Informasi Wanita Pengusaha Kuliner Kota Depok." Jurnal Komunikasi Global 8, no. 1 (2019): 38–50. http://dx.doi.org/10.24815/jkg.v8i1.13474.

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The culinary business today is one of the most sought-after business alternatives in Depok. This can be seen that out of 1000 business actors in Depok in 2018, most of them are doing business in the culinary sector. Because the development of the culinary business is increasing rapidly, culinary entrepreneurs, especially women, need various information related to this business. This study aims to find out the communication channels used by women culinary entrepreneurs in Depok to meet their information needs. This study uses a quantitative approach with a survey method. The sample was chosen u
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Dewi, Urip Wahyuni, Yuliati Eka, and Widyawati Dini. "Government Role and Product Innovation to Cullinary Tourism Center Performance." International Journal of Social Science And Human Research 05, no. 12 (2022): 5826–36. https://doi.org/10.5281/zenodo.7462347.

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The impact of covid 19 makes a person struggle to fulfill his life needs, namely through entrepreneurship. The results of the study The role of the government has an effect on business motivation, Product innovation has a positive and significant effect on business motivation, Entrepreneurial orientation has an effect on business motivation, The role of the government has no effect on the performance culinary tourism center, Product innovation has an effect on the performance culinary tourism center, Entrepreneurial orientation has an effect on the performance culinary tourism center. The high
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Sukarno, Gendut, Dewi Khrisna Sawitri, and Krisna William Pradana. "Level up the Business Performance: Contribution of Human Capital, Penta Helix and Survival Strategies in Creative Economy." Proceedings of International Conference on Economics Business and Government Challenges 6, no. 1 (2023): 272–80. http://dx.doi.org/10.33005/icebgc.v6i1.87.

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The culinary industry is increasingly stretched in Indonesia, it is predicted that the culinary industry is one of the pillars in the creative industry. The culinary industry sub-sector is growing due to cultural and lifestyle shifts, as well as technological developments as one of the factors that determine the success or failure of a culinary business in the digital era that shifts from offline to online. Under that circumstances, culinary business actors must implement survival strategies to strive in this business. This study aims to examine the concepts of Penta Helix and Human Capital in
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Dissertations / Theses on the topic "Culinary Business"

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Minihan, Christina. "Exploring the culinary tourism experience| An investigation of the supply sector for brewery and restaurant owners." Thesis, Colorado State University, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=3624313.

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<p> Tourists travel all over the world to taste different types of cuisine and create memorable experiences through them. Although cuisine can be the primary reason one travels; it plays a significant role in any tourist's daily routine. While the idea of culinary tourism has been around for decades, it has received limited research attention. The existing research primarily highlights the consumer aspects, with limited focus on the trade or supply realm. The purpose of this dissertation is to present an innovative study in the culinary tourism field that develops and tests a comprehensive cul
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Gallagher, Sarah Elizabeth. "Establishing a culinary market for lionfish species through a market-based organization to mitigate the environmental impacts of the invasive species." Thesis, College of Charleston, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=1545140.

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<p> Environmental activists are questioning the management strategies of the invasive Indo-Pacific lionfish (a species complex of <i>Pterois volitans </i> and <i>P. miles</i>) in the western North Atlantic, due to the species' rapidly expanding invasion and steadily growing population. The invasive lionfish species ecological effects are of great concern, as impacts on marine and terrestrial ecosystems trigger population and biodiversity declines. Awareness and research supporting the need for better managerial techniques and response strategies are surfacing among academic groups, forcing cri
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Gehrels, Sjoerd A. "The contextual characteristics of successful small upper segment culinary restaurant owners and their potential influence on hospitality management education." Thesis, University of Stirling, 2012. http://hdl.handle.net/1893/11011.

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The aim of this research is to explore the contextual characteristics of a particular group of Dutch restaurant owner’s (SSUSCROs) and practitioners, to examine how these contextual characteristics might be used in a professional hospitality education programme. This very small segment of the Dutch restaurant business (0,2-0,5% of the total restaurants) is known for its strong commitment to competitiveness, in delivering quality service and products. No previous research in The Netherlands had embarked on a search for connecting this specific category of practitioners to education. As owners o
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Southerland, Mary Goodman. "Comparison of the implementation of a high school hospitality and tourism program and the food service employment needs in Washington County, Tennessee." [Johnson City, Tenn. : East Tennessee State University], 2003. https://dc.etsu.edu/etd/770.

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Thesis (M.S.)--East Tennessee State University, 2003.<br>Title from electronic submission form. ETSU ETD database URN: etd-0404103-083420. Includes bibliographical references. Also available via Internet at the UMI web site.
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Wijaya, Serli. "Encounters with Local Food: the Culinary Experiences of International Visitors in Indonesia." Thesis, 2014. https://vuir.vu.edu.au/25865/.

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Visitors are increasingly travelling to destinations in search of culinary experiences. Food functions not merely as physiological sustenance but also as a destination experience enhancer, providing opportunities to learn about destination culture through direct encounters with local cuisines. Although a substantial amount of research has investigated food-related visitor experiences, such experiences have not yet been addressed from the theoretically comprehensive perspective of three stages of the visitor experience (pre-, during, and post-). Moreover, most research in this domain has been c
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Mason, Robert J. "Critical factors in the development and performance of food and wine trails in Australia." Thesis, 2010. https://vuir.vu.edu.au/16039/.

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Food and wine trails are a new and exciting part of culinary tourism in Australia. Such attractions are now an integral part of tourism in all the main food and wine production states. While trails join multiple food and wine venues into linked destinations for tourists and have grown in number, they are not widely understood. There has been very little research on them in Australia or overseas. This qualitative research was undertaken in the three states of South Australia, New South Wales and Victoria. The research objectives incorporated: • establishing the principal factors involved in
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Baggi, Daniele. "The taste of travel: how food impacts and modifies people’s travel decisions." Master's thesis, 2020. http://hdl.handle.net/10071/20849.

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Food and travelling are topics that have become more and more popular throughout the last decade. Many synonyms can describe the combination of the two activities but one of the most popular, as pointed in the literature review, is culinary tourism. The conjunction of the topics has become more and more critical for most of the travellers, opening up various opportunities for marketers, researchers and business investors. Hence, the thesis aims to give an overall analysis of what is the food industry concerning marketing and hospitality. The aim has been to get further than that and proving
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Books on the topic "Culinary Business"

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Smilow, Rick. Culinary careers. Clarkson Potter, 2010.

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Donovan, Mary Deirdre. Opportunities in culinary careers. VGM Career Books, 2004.

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Donovan, Mary Deirdre. Opportunities in culinary careers. VGM Career, 1998.

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Donovan, Mary Deirdre. Opportunities in culinary careers. VGM Career Horizons, 1990.

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M, Brefere Lisa, ed. Nutrition for foodservice and culinary professionals. 7th ed. Wiley, 2010.

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M, Brefere Lisa, ed. Nutrition for foodservice and culinary professionals. 6th ed. Wiley, 2007.

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Medved', Tat'yana. The processes of preparation and preparation for the sale of hot dishes, culinary products, snacks of a complex assortment. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1895448.

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The textbook includes a detailed description of the content of laboratory work related to the processes of preparation and preparation for the sale of hot dishes, culinary products and snacks of a complex assortment, as well as recommendations for the organization of their implementation by students.&#x0D; Meets the requirements of the federal state educational standards of secondary vocational education of the latest generation.&#x0D; It is intended for students of the specialty 02/3/15 "Cooking and confectionery business", as well as for teachers of secondary vocational education working wit
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Shitov, Viktor. The art of hospitality. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1016654.

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The textbook describes the basics of the art and culture of hospitality, hospitality as part of modern business, modern models of hospitality, hospitality as a component of everyday life, hospitality in everyday life, the technology of meeting and greeting guests, the rules of greeting in the premises, on the street, the norms and rules of professional behavior and business etiquette, the basics of departmental etiquette, relations in professional activities, communication by phone, methods of holding various events, presentations and receptions, culinary art of different peoples and much more
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Culinary Careers. Crown Publishing Group, 2010.

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Culinary arts career starter. LearningExpress, 1999.

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Book chapters on the topic "Culinary Business"

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Singh, Shakesh Kumar, Shiv Mohan Verma, and Dhananjay Kumar Srivastav. "Culinary Heritage of the Asur Tribe: Chef’s Perception regarding Jharkhand’s Culinary Tourism." In Advances in Economics, Business and Management Research. Atlantis Press International BV, 2025. https://doi.org/10.2991/978-94-6463-682-6_30.

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Thamrin, Whyosi Septrizola, and Wiwik Indrayeni. "MSMES Culinary Business Performance in West Sumatera." In Proceedings of the Ninth Padang International Conference on Economics Education, Economics, Business and Management, Accounting and Entrepreneurship (PICEEBA 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-158-6_34.

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Nicula, Virgil, Donatella Privitera, and Simona Spânu. "Street Food and Street Vendors, a Culinary Heritage?" In Innovative Business Development—A Global Perspective. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-01878-8_20.

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Mayvani, Titov Chuk’s, Sutikno Sutikno, and Henny Oktaviani. "Identification of Culinary Industry Cluster Development in Madura." In Advances in Economics, Business and Management Research. Atlantis Press International BV, 2025. https://doi.org/10.2991/978-94-6463-795-3_12.

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Chidozie Ogwu, Matthew. "Market Trends and Business Opportunities in Edible Insects." In Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-90087-7_9.

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Musadad, Ahmad. "Compliance of Bangkalan Culinary Business Enterprises to Halal Compliance." In Advances in Social Science, Education and Humanities Research. Atlantis Press SARL, 2024. http://dx.doi.org/10.2991/978-2-38476-261-3_4.

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Mandasari, Virginia, Aga Widyah Perdana Putra, Wafiq Nurul Azizi, and Bellananda Charisma Adesyafira. "Unraveling Dilemmas in the Intricate Coopetition of Culinary Destinations." In Advances in Economics, Business and Management Research. Atlantis Press International BV, 2025. https://doi.org/10.2991/978-94-6463-698-7_25.

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Scorrano, Paola, Lea Iaia, Federica Cavallo, and Monica Fait. "The Online Role of Culinary Tourism for the Sustainable Development of Tourist Destinations." In Technology, Business and Sustainable Development. Routledge, 2023. http://dx.doi.org/10.4324/9781003293187-14.

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Syahrul, Alfattory Rheza, Syailendra Eka Saputra, Hari Mulyadi, and Chairul Furqon. "Innovation Capability Strategy: How Does the Culinary Industry Deal with Business Sustainability Case Study on Culinary SMEs in Padang." In Proceedings of the 7th Global Conference on Business, Management, and Entrepreneurship (GCBME 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-234-7_176.

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Demming, Carsten Leo, Carsten Kortum, and Ralph Scheubrein. "A Student-Run Business as a Construct for Entrepreneurship Education: Presenting the Exploratory Case Study “Culinary Coffee”." In FGF Studies in Small Business and Entrepreneurship. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28559-2_25.

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AbstractManagement education with focus on entrepreneurship and innovation is becoming more important in an ever-increasing competitive business environment. In this chapter, we first analyze so-called student-run businesses as a construct for experiential learning in the field of entrepreneurship education. In the second part, we reflect on 6 years of experience in setting up and managing a student-run business, legally incorporated as a cooperative.
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Conference papers on the topic "Culinary Business"

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Rahmalia, Wita, M. Shabri Abd Majid, Hendra Halim, Maulidar Agustina, Siti Sabila, and Fizka Mutya Hafidzah. "The Effects of Perceived Benefits and Ease of Use on the Reuse Intention of Islamic Banking QRIS through Satisfaction Among Culinary MSMEs: Does Fintech Literacy play a role?" In 2024 International Conference on Sustainable Islamic Business and Finance (SIBF). IEEE, 2024. https://doi.org/10.1109/sibf63788.2024.10883866.

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Erico, Darius Antoni, Md Jafrin Hossain, Didit Widiyanto, Mariska Putri Pratiwi, and Faradillah. "Business Process Digitalization on Authentic Culinary Palembang." In 2023 International Conference on Informatics, Multimedia, Cyber and Information Systems (ICIMCIS). IEEE, 2023. http://dx.doi.org/10.1109/icimcis60089.2023.10349010.

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Harjanto, Rudy, and Setya Ambar Pertiwi. "Empal Gentong and Culinary Culture." In Ninth International Conference on Entrepreneurship and Business Management (ICEBM 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.210507.068.

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Siswanto, Joko, and Nadia Shafira Novarena. "Identification of business system based on business process of small culinary enterprises." In 2016 International Conference on Information Technology Systems and Innovation (ICITSI). IEEE, 2016. http://dx.doi.org/10.1109/icitsi.2016.7858244.

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Atmadja, Anantawikrama Tungga, and Putu Eka Dianita Marvilianti Dewi. "Culinary Franchise Business in The Perspective of Ajeg Bali." In Proceedings of the International Conference on Tourism, Economics, Accounting, Management, and Social Science (TEAMS 2018). Atlantis Press, 2019. http://dx.doi.org/10.2991/teams-18.2019.6.

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Aji, Tony Seno, Jun Surjanti, Rahayu Dewi Soeyono, and Achmad Kautsar. "Enhancement Business Capabilities Through Cooperative Learning: Economic Improvement for Culinary E-Business Owners." In 2024 ASU International Conference in Emerging Technologies for Sustainability and Intelligent Systems (ICETSIS). IEEE, 2024. http://dx.doi.org/10.1109/icetsis61505.2024.10459609.

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TUMANYAN, N. G., and K. K. OLKHOVAYA. "CULINARY ADVANTAGES OF NEW RICE VARIETIES OF THE FNC RICE BREEDING." In AGROINNOVATIONS: INTEGRATION OF SCIENCE AND BUSINESS. Federal Scientific Rice Centre, 2025. https://doi.org/10.33775/conf-2025-286-290.

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Matondang, Saiful Anwar. "The Traditional Culinary Business Via Online And Changes Of Human Behavior." In 8th International Conference on Multidisciplinary Research 2019. European Publisher, 2020. http://dx.doi.org/10.15405/epsbs.2020.03.03.70.

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Umar, Najirah, and Billy Eden William Asrul. "Implementation of TOPSIS Methods in Determining Makassar Special Culinary Business Location." In 2018 2nd East Indonesia Conference on Computer and Information Technology (EIConCIT). IEEE, 2018. http://dx.doi.org/10.1109/eiconcit.2018.8878597.

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Rizaldi, A., and Y. Fauziah. "The Analysis of a Culinary Business Marketing Strategy Through Online Media." In Proceedings of the 1st International Conference on Informatics, Engineering, Science and Technology, INCITEST 2019, 18 July 2019, Bandung, Indonesia. EAI, 2019. http://dx.doi.org/10.4108/eai.18-7-2019.2287792.

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Reports on the topic "Culinary Business"

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Casimiro, June Ann, Karenina Romualdo, and Via Shane Santiago. Innovation Strategies in Traditional Cultural Expressions MSMEs in the Philippines: A Case Study. Philippine Institute for Development Studies, 2025. https://doi.org/10.62986/dp2024.48.

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This study investigates the innovation strategies of cultural micro, small, and medium enterprises (MSMEs) in Northern and Central Luzon, Philippines, operating within the domain of traditional cultural expressions, particularly traditional crafts and culinary crafts. These enterprises play a dual role in preserving cultural heritage and contributing to local economic development. As cultural and creative industries (CCIs) gain increasing recognition for their economic and social contributions, cultural MSMEs in developing regions face unique challenges. Through a qualitative case study approa
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