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Literatura académica sobre el tema "Semarang Restaurant"

Autor: Grafiati

Publicado: 7 de junio de 2025

Última modificación: 2 de agosto de 2025

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Artículos de revistas sobre el tema "Semarang Restaurant"

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Hery, Suliantoro, Rukmayuninda Ririh Kirana, Monica I. Simanjuntak Baby, Budi Puspitasari Nia, and Fanany Rosyada Zainal. "The Effect Of Purchasing Skill On The Implementation Of Strategic Purchasing And Its Impact On Financial Performance In Restaurant Business." Engineering and Technology Journal 10, no. 05 (2025): 4918–24. https://doi.org/10.5281/zenodo.15357153.

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Restaurant business is one of the fastest growing businesses and is increasing in number at the moment. Also noted that in 2018 food and beverage industry’s development rate reached 8.67%. Where the number exceeds the value of Indonesia national economic development. With the increasing population of people in Indonesia, the effect of demand for food and beverages has also increased. Therefore restaurant is an important type of business at this time. However, many problems occured in restaurants which related to the amount of procurement costs that occur in the budget plan. There is no r

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Kurniawati, Emaya, and Aprih Santoso. "Menakar Peran Kepuasan Dalam Penciptaan Loyalitas Tamu Restoran Di Kawasan Kota Lama Semarang." Jurnal Riptek 18, no. 1 (2024): 91–98. http://dx.doi.org/10.35475/riptek.v18i1.245.

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The aim of the research is to empirically test the quality of service, trust and loyalty towards restaurant guest satisfaction in the Old City area of Semarang. The research method used in this research is a quantitative method. Based on calculations using the Slovin formula, the research sample was 100 respondents. The research results show that service quality and trust have a positive and significant influence on restaurant guest loyalty in the Kota Lama area of Semarang. Loyalty also has a positive and significant effect on restaurant guest satisfaction in the area. Satisfaction mediates t

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Phoa, Maxine Olexa, Ridwan Sanjaya, and Andre Kurniawan Pamudji. "Integration of Financial Technology and Delivery Services on Digital Restaurant Menu in Bubur Tangki 18 Wawah Semarang Restaurant." Journal of Business and Technology 5, no. 1 (2025): 34–40. https://doi.org/10.24167/jbt.v5i1.11809.

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The COVID-19 pandemic has transformed the restaurant business landscape worldwide, prompting the adoption of digital technology to enhance service and operational efficiency. This research explores the integration of financial technology and delivery services into the digital menu of a restaurant in Semarang, Indonesia, focusing on Bubur Tangki 18 Wawah Semarang. The aim of this study is to integrate payment mechanisms through financial technology with the Midtrans payment gateway to improve the functionality of the digital menu at RM Bubur Tangki 18 Wawah Semarang and to integrate GoSend and

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Nugraha, Adi Putra, Kodrat Iman Satoto, and Kurniawan Teguh Martono. "Aplikasi Pemesanan Makanan Berbasis Mobile Pada Rumah Makan “Lek Nonong”." Jurnal Teknologi dan Sistem Komputer 2, no. 2 (2014): 175–80. http://dx.doi.org/10.14710/jtsiskom.2.2.2014.175-180.

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The restaurant business that began growing in Semarang in particular areas Tembalang. Various types of food and drink offered by restaurants. Of course, to be able to compete the restaurant needs good management in the effort to obtain optimal benefits. Based on the problems need to develop an Order Food Mobile-Based Application to support the work processes of the restaurant, especially in the booking process and report transactions menu. The mobile application was built using jQuery Mobile programming language and HTML. The use of mobile applications is supported by an application which is r

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Ajun, Nurul Afa, and Hermawan A. M.S.I Hendri. "EFFECT OF HOTEL AND RESTAURANT TAX REVENUES ON LOCAL NATIVE INCOME IN SEMARANG CITY." Annals of the University of Craiova for Journalism, Communication and Management 8, no. 1 (2022): 69–74. https://doi.org/10.5281/zenodo.7470353.

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This study aims to analyze the influence of hotel and restaurant tax revenues in Semarang City. The research uses descriptive quantitative methods with a secondary data analysis approach. The object of this research is the large contribution of hotel and restaurant taxes to the original income of the Semarang City area which includes reports on the realization of local native income, the level of effectiveness of realization, the realization of hotel and restaurant taxes. The authors used secondary data obtained from various official local government sources. Hotel and restaurant tax contribut

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Aji Priyambodo, Siska Narulita, and Marsiska Ariesta Putri. "Rancang Bangun Sistem Informasi Persediaan Pada Restaurant Palace Fine Cuisine And Ballroom Semarang Berbasis Microsoft Visual Basic." Jurnal Informasi, Sains dan Teknologi 6, no. 1 (2023): 38–51. http://dx.doi.org/10.55606/isaintek.v6i1.85.

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Restaurant Palace Fine Cuisine and Ballrooms Semarang merupakan restaurant dan penyewaan gedung yang elit berbintang 3 di kalangan menengah ke atas. Adapun kendala yang dihadapi oleh Restaurant Palace Fine Cuisine dalam mengenai masalah persediaan bahan baku adalah proses pengolahan data penjualan, pembelian, dan laporan stok barang di Restaurant Palace Fine Cuisine masih manual yaitu pencatatan masih menggunakan nota manual dan belum ada sistem keamanan data, jika data hilang akan menyulitkan karyawan, mengakses data laporan belum bisa dipakai bersama antara karyawan dan pimpinan, yang mengak

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Kusumawati, Octavia Yuli, and Kristina Anindita Hayuningtias. "KUALITAS PRODUK, RESTO ATMOSPHERE, DAN PERSEPSI HARGA TERHADAP KEPUTUSAN PEMBELIAN." Equilibrium: Jurnal Penelitian Pendidikan dan Ekonomi 19, no. 02 (2022): 187–96. http://dx.doi.org/10.25134/equi.v19i02.5290.

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AbstrakResearch problem is the low purchase decision on Mie Gacoan in Semarang City during the Covid-19 pandemic. The purpose of this study was to determine how much influence product quality, restaurant atmosphere, and price perception had on purchasing decisions at Mie Gacoan in Semarang during the pandemic. This research was conducted on consumers of Mie Gacoan in the city of Semarang. The research technique used is purposive sampling, namely the technique of determining the sample by selecting a sample according to the criteria. The type of data used is primary data. The data collection te

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Krisnatalia, Heni. "MARKETING MIX 7P DIBALIK SUKSESI KREATIF BISNIS KULINER BERTEMA ETNIK SEOUL PALACE SEMARANG (7P-Marketing Mix Behind The Creative Succession of Culinary Business with Ethnic Theme in Seoul Palace Semarang)." ETNOREFLIKA: Jurnal Sosial dan Budaya 10, no. 1 (2021): 76–85. http://dx.doi.org/10.33772/etnoreflika.v10i1.1068.

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This study aims to determine the effect of 7P-Marketing Mix Elements (Product, Price, Place, Promotion, People, Process, and Physical Evidence) on the "Seoul Palace" Semarang Restaurant to identify the concept of an ethnic-themed restaurant and to analyze it based on a study using a qualitative descriptive approach , carried out through observation, interview with restaurant managers, and documentation. Based on the research carried out on the concept of an ethnic-themed restaurant, it can be stated that there are 3 basic aspects supporting the restaurant's existence, including an atmosphere t

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Hardian Mursito and Meida Rachmawati. "Pengabdian Masyarakat Melalui Pemasaran Produk Secara Digital di Desa Wujil Kabupaten Semarang." Jurnal Nusantara Berbakti 2, no. 1 (2024): 201–6. http://dx.doi.org/10.59024/jnb.v2i1.318.

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This research was carried out with the aim of providing training and assistance on digital marketing of products that are potential in Wujil Village, namely meatball tofu, angkingan, restaurants and the furniture industry. This research uses a qualitative method which results in the conclusion that by digitalizing products in Wujil Village, Semarang Regency, there has been a significant increase in consumers in the meatball tofu, angkingan, restaurant and furniture industry sectors, thereby improving the welfare of the people of Wujil Village.

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Asmara, Elly, Ngatno, Dwi Ratmono, and Augustin Rina Herawati. "Determinants of restaurant tax compliance: The moderating role of technology-based monitoring." Public and Municipal Finance 14, no. 2 (2025): 85–96. https://doi.org/10.21511/pmf.14(2).2025.09.

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Restaurant tax is a crucial source of funding for local government’s development activities. However, there is still very limited research that analyzes restaurant tax compliance in the context of today’s rapidly growing e-commerce. This paper is relevant because the growth of e-commerce-based restaurants in local governments in Indonesia contrasts with the decrease in tax revenues. This study aims to analyze the determinants of restaurant tax compliance using e-commerce and self-assessment systems as independent variables and technology-based tax monitoring as a moderating variable. The sampl

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Libros sobre el tema "Semarang Restaurant"

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Wisnaeni, Fifiana. Pengaruh tingkat pendidikan pengusaha rumah makan terhadap kesadaran hukum menyetorkan pajak pembangunan I di Kodya Dati II Semarang: Laporan penelitian = The effects of the education law of the restaurant owners on the law awareness in paying first building tax in Municipality at the 2nd level of Semarang. Lembaga Pengabdian Kepada Masyarakat, Universitas Diponegoro, 1999.

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Actas de conferencias sobre el tema "Semarang Restaurant"

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Sulistyowati, Eny, and Pudji Astuti. "Challenges and Management of Restaurant Waste in Surabaya." In Proceedings of the 1st International Conference on Environment and Sustainability Issues, ICESI 2019, 18-19 July 2019, Semarang, Central Java, Indonesia. EAI, 2019. http://dx.doi.org/10.4108/eai.18-7-2019.2290150.

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Syarif, Rahmat, Jannatul M, and Widya Astuti. "Order and Finish It!: Understanding the Consumers’ Food Waste Prevention Behaviour in Casual Restaurant." In Proceedings of the 2nd International Conference of Multidisciplinary Studies, ICMS 2023, 12 July 2023, Semarang, Indonesia. EAI, 2023. http://dx.doi.org/10.4108/eai.12-7-2023.2340936.

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Salamah, Kaisya, Nurrani Kusumawati, and Fitri Aprilianty. "Domestic Tourist’s Behavioral Intention Towards Food Tourism Destination: Bandung Local Restaurant and Cafe." In Proceedings of the 4th International Conference on Economics, Business and Economic Education Science, ICE-BEES 2021, 27-28 July 2021, Semarang, Indonesia. EAI, 2022. http://dx.doi.org/10.4108/eai.27-7-2021.2316884.

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