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Articles de revues sur le sujet « Semarang Restaurant »

Auteur : Grafiati

Publié le 7 juin 2025

Mis à jour le 2 août 2025

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1

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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Bungara, Artsswinda Ayu. "THE INFLUENCE OF ORGANIZATION CAPABILITIES AND ENTREPRENUERSHIP TO COMPETITIVE ADVANTAGE IN GOODNESS OF TASTE AND THE IMPLICATION TO BUSINESS PERFORMANCE IN SME RESTAURANTS, SEMARANG." JURNAL BISNIS STRATEGI 27, no. 1 (2018): 21. http://dx.doi.org/10.14710/jbs.27.1.21-31.

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This research was aimed to analyze the influence of capabilities organization and entrepreneurship to increase business performance that can be moderated by competitive advantage, which is focused on goodness of taste, for restaurants in Semarang. Based on pre – survey in 20 owners of restaurant, it can be concluded that there was decreasing income about 22% (Rp 335.000,00) and was followed by decreasing of market share about 0,56% during 3 months. It was interesting because the restaurants are one of SME that many people interested in it. In other hand, many people work in this sector as thei

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Febriyanto, Nugroho Adhi, and Widiartanto Widiartanto. "KUALITAS PELAYANAN DAN PROMOSI TERHADAP MINAT BELI ULANG (STUDI PADA PELANGGAN BURGERKING PARAGON SEMARANG)." Jurnal Ilmu Administrasi Bisnis 10, no. 3 (2022): 1226–37. http://dx.doi.org/10.14710/jiab.2021.31865.

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Abstract: In modern times, the rapid advancement of technology, the presence of fast food in meeting human needs makes people indulge in fulfilling their daily food needs. Fast food restaurants are business companies engaged in services and provide services for providing food and beverages to customers. The fast food restaurant itself is one of the places to eat that is in great demand by consumers of all ages and from various circles. However, lately Burgerking Paragon Semarang has decreased due to a lack of interest in repurchasing. This is what makes Burgerking Paragon Semarang experience a

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Susanti, Tan Aprillia, Astrid Kusumowidagdo, and Stephanus Evert Indrawan. "Implementasi Desain Interior “Taste of Bandeng Elrina”." KREASI 1, no. 1 (2015): 14–22. http://dx.doi.org/10.37715/kreasi.v1i1.50.

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Indonesian people are accustomed to bring back souvenir for their relatives when they are traveling. This phenomena also occurs in Semarang. Nowadays, Semarang is more developed, where there are many domestic and international tourists are visiting Semarang. As the number of travelers are increasing, the demand for souvenirs shop is also escalating. Although Elrina is facilitated with a restaurant that differs them from the other stores, however it needs a uniqueness that distinguishes them with the others. One of the strategies is by having unique interior design and it can represent the busi

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Argenza, Lingga Maulana, and Agus Prasetyo Utomo. "SISTEM REKOMENDASI KULINER SEMARANG BERBASIS WEB MOBILE (E-SEMAR)." JIPETIK:Jurnal Ilmiah Penelitian Teknologi Informasi & Komputer 2, no. 1 (2021): 19–28. http://dx.doi.org/10.26877/jipetik.v2i1.7946.

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Abstrak— Makan adalah kebutuhan primer manusia, saat ini banyaknya referensi restoran sangatlah banyak mulai dari yang sesuai dengan selera maupun tidak sesuai dengan selera. Dengan adanya teknologi informasi yang berkembang pesat pada saat ini menjadikan orang-orang hanya perlu dirumah dan mencari referensi makanan yang mereka sukai. Akan tetapi banyaknya referensi ini sering kali membuat orang-orang bingung untuk memutuskan untuk makan apa. Oleh sebab itu penulis ingin membuat sebuah produk aplikasi berbasis web mobile yang akan membantu orang untuk mencari referensi yang sesuai dengan masin

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Maximillian, Arnold, and Lisa Levina Krisanti Jonatan. "Adaptation of Urban Renewal Marabunta Building as Restaurant and Bar Concept in the Old City Area of Semarang." KnE Social Sciences 10, no. 1 (2025): 37–45. https://doi.org/10.18502/kss.v10i1.17848.

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As of 2018, the Semarang City Government is rejuvenating the Semarang Old City Area to restore the potential of the city area, from an economic, cultural, and tourism perspective. The redevelopment of Marabunta Resto and Bar is one of the concrete forms of adapting the concept of urban renewal to the Old Town Area of Semarang. This building is a replica of a theatre building during the Dutch colonial era, better known as Schouwburg. Qualitative methods through historical studies were used to analyze the changes in form, aesthetics, and old functions. This study aims to look at the application

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Septiana Raihan Saputri, Krisnawati Setyaningrum, and Mochamad Ainan. "The Influence Of Sanitation, Hygiene And Menu Variations On Guest Satisfaction At Kapolagha Restaurant Hotel Grandhika Pemuda Semarang." INTERNATIONAL CONFERENCE ON DIGITAL ADVANCE TOURISM, MANAGEMENT AND TECHNOLOGY 1, no. 1 (2023): 346–50. http://dx.doi.org/10.56910/ictmt.v1i1.78.

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This research aims to determine and analyze the influence of sanitation, hygiene and menu variations on guest satisfaction at Kapolagha Restaurant, Grandhika Pemuda Hotel, Semarang. The research method used is a quantitative research method, where variables are measured using a Likert scale. The data collection method was carried out by distributing questionnaires to respondents. The population in this study were 100 guests at the Kapolagha Restaurant, Grandhika Pemuda Hotel, Semarang. Data processing uses SPSS tools, with descriptive analysis and multiple regression analysis hypothesis testin

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Asrihapsari, Andi, and Doddy Setiawan. "The use of information technology by restaurants in Joglosemar, the mainstay city of Indonesian culinary." Jurnal Manajemen dan Pemasaran Jasa 13, no. 2 (2020): 181. http://dx.doi.org/10.25105/jmpj.v13i2.6249.

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<p>According to the Indonesian Ministry of Tourism, Yogyakarta, Surakarta, Semarang (Joglosemar) are top culinary destinations in Indonesia, with information technology (IT) needed to strengthen its development. Therefore, this study examines IT's adaptation in restaurants owned by micro, small, and medium enterprises (MSMEs) at Joglosemar. This is a descriptive research with data obtained from 200 restaurants each in three cities through questionnaires, interviews, and observation, culminating in 600 restaurants. The result showed that restaurants adopt IT contact (92%), online transpor

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Adinda Maharani, Azahra, Febrianur Ibnu Fitroh Sukono Putra, Vincent Didiek Wiet Aryanto, and Rudi Kurniawan. "PENGARUH HARGA, PROMOSI, KUALITAS PELAYANAN TERHADAP KEPUASAN KONSUMEN MCDONALD'S SEMARANG." Dinamika: Jurnal Manajemen Sosial Ekonomi 4, no. 1 (2024): 253–63. https://doi.org/10.51903/dinamika.v4i1.473.

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ABSTRACT The growth of the both traditional and fast-food culinary sector has been rapid and to maintain consumer satisfaction, it is a crucial factor for determining the progress of culinary business growth. Therefore, the objective of the study is to examine the influence of prices, promotions, and quality of service on consumer satisfaction at McDonald's Restaurant Semarang. The data was collected through the completion of questionnaires and it was analysed by using the double linear regression. The research findings indicate that the factors of price, promotion, and quality of service affe

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Nuryanto, Imam, and Ida Farida. "THE LEVEL OF SERVICE QUALITY OF FAST-FOOD RESTAURANTS IN SEMARANG." Jurnal Penelitan Ekonomi dan Bisnis 5, no. 2 (2020): 212–19. http://dx.doi.org/10.33633/jpeb.v5i2.3700.

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The purpose of this research is to find out the influence of service quality (tangible, reliability, responsiveness, empathy) on customer loyalty. The object chosen in this research is fast-food restaurant in Semarang. The sample in this research is determined by purposive sampling method which then obtained the number of a sample as many as 100 respondents. The data in this research were obtained by the questionnaire. The data analysis used in this research is multiple linear regression analysis methods. The results of this research prove and give the conclusion that: service quality has a po

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El Miracle, Chara Charisma, Freddy Handoko Istanto, and Maureen Nuradhi. "Exposed NEST.CO.LOGY." KREASI 1, no. 1 (2015): 44–50. http://dx.doi.org/10.37715/kreasi.v1i1.41.

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Nowadays, people find restaurant or cafe not just for the food. But now restaurant or cafe become a place for recreation, meeting and leisure places. NEST.CO.LOGY will be one of recommended place to eat and get different dining experiences. NEST.CO.LOGY become the ambassador restaurant for NEST’co the bistro. Both of them are located in Semarang. NEST.CO.LOGY will bring a new concept with exposed design and molecular gastronomy. NEST.CO.LOGY exposing many detail. From the building form, interior design, service and this restaurant will exposing the process to make the food and beverage with mo

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Puspadev, Cindy Anindya. "SISTEM PENGENDALIAN PERSEDIAAN STOK BAHAN BAKU MENGGUNAKAN METODE ECONOMIC ORDER QUANTITY DI PIZZAHUT SETIABUDI." JURNAL ILMIAH INFORMATIKA 9, no. 01 (2021): 43–47. http://dx.doi.org/10.33884/jif.v9i01.3725.

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Pizzahut Setiabudi Semarang is a middle class restaurant in Indonesia that serves pizza, pasta and also various kinds of food. The process of recording stock inventories at Pizzahut Setiabudi currently still uses manual recording on books, both incoming and outgoing materials. In addition, the procurement process for raw material stock only uses estimates, this can lead to excess stock in the warehouse or actually experience a stock shortage which can later hamper the operational process of the business. In this research, we build a raw material inventory control system to help restaurants man

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Imang Dapit Pamungkas, Agung Prajanto, and Hermawan Triono. "Sosialisasi Pengkajian Dampak Ekonomi Semarang Great Sale 2024 Dalam Pemberian Diskon Pajak Kepada Pelaku Usaha." Jurnal Pengabdian Masyarakat Waradin 4, no. 3 (2024): 188–98. https://doi.org/10.56910/wrd.v4i3.394.

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Semarang Great Sale (Semargres) is an annual event held by the Semarang City Government and the Semarang City Chamber of Commerce and Industry (KADIN) from 2010 to 2023. This event aims to strengthen relations between Semarang City business actors, including the hotel sector, shopping centers, souvenir producers, retail traders, MSMEs, SMEs, and street vendors. Semargres 2024 will be held from August to early September 2024, with the closing at Queen City Mall Semarang on September 2, 2024. As support, the Semarang City Government and the hotel, restaurant, and entertainment sectors provide a

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Suci Bagas Aditia Darma. "Pengaruh Garnish dan Kualitas Makanan Pada Hidangan Steak Terhadap Kepuasan Pelanggan di Lakers Restaurant BSB Semarang." Gemawisata: Jurnal Ilmiah Pariwisata 17, no. 1 (2021): 60–66. http://dx.doi.org/10.56910/gemawisata.v17i1.155.

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Manfaat yang dapat diambil dari penelitian ini, untuk mengetahui variabel mana yang paling berpengaruh terhadap Kepuasan pelanggan di Lakers Resto BSB Semarang. Metode penelitian yang digunakan adalah metode kuantitatif. Populasi dari penelitian adalah pelanggan di Lakers Resto BSB Semarang yaitu 70 orang. Kemudian dilakukan analisis data yang diperoleh dengan uji validitas dan uji realibitas, analisis deskriptif, uji asumsi klasik, persamaan regresi, pengujian hipotesis melalui uji t, uji f, koefisien determinasi (R^2), dan uji koefisien beta standart. Sesuai sumber data, teknik pengumpulan d

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Prima Setia Judha Pranatha, Izza Ulumuddin Ahmad Asshofi, Emik Rahayu, Dedi Joko Purnomo, Veronica Halim, and Indah Indah. "Pelatihan Food Hygiene dan Personal Hygiene Bagi Karyawan Hotel di Kota Semarang." Jurnal Pengabdian Masyarakat Waradin 5, no. 2 (2025): 17–27. https://doi.org/10.56910/wrd.v5i2.326.

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Tourism is an activity in which a person travels for recreation or vacation. Tourism is also associated with the need for stopovers and overnight accommodations. Not only for overnight needs, meeting rooms, sports halls and restaurants are now mandatory facilities in a hotel and are needed according to the type of hotel. The hotel restaurant provides catering services, in this case it must also meet hygiene requirements. Food hygiene is the prevention of disease by maintaining high standards of hygiene and the quality of the food itself. Personal hygiene is the human way of self-care to mainta

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Pebruariski Akbar Riyadi, Choirul Amin, and Hetyorini. "Perancangan Semarang Skirmish Sport Area." SARGA: Journal of Architecture and Urbanism 15, no. 1 (2022): 37–46. http://dx.doi.org/10.56444/sarga.v15i1.159.

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Airsoft adalah sebuah olahraga permainan yang mensimulasikan kegiatan militer yang mengunakan replika senjata api yang di sebut airsoft gun. Permainan airsoft termasuk kategori permainan yang mahal, karena harga tiap unit dan perlengkapan lainnya cukup mahal. Airsoft tergolong dalam Skirmish Sport atau permainan perang-perangan yang memiliki beberapa macam permainan lainnya seperti Paintball, Nerf Skirmish, Laser Skirmish dan Archery Fun Game. Manfaat dari Skirmish Sport sendiri adalah untuk meningkatkan skill menembak, melatih fisik, memperdalam strategi pasukan militer atau kepolisian. Selai

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Alvina Ayu Septianingrum and Ida Martini. "Pengaruh Kualitas Produk, Kualitas Pelayanan, dan Kenyamanan Pelayanan terhadap Kepuasan Konsumen Rumah Makan Soto Mas Boed Semarang." Maeswara : Jurnal Riset Ilmu Manajemen dan Kewirausahaan 1, no. 6 (2023): 272–88. http://dx.doi.org/10.61132/maeswara.v1i6.409.

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This study aims to analyze "The Effect of Product Quality, Service Quality, and Convenience on Consumer Satisfaction at Soto Mas Boed Restaurant Semarang". The data collection method uses a questionnaire. The sampling technique uses accidental sampling technique. A sample of 97 respondents were consumers at the Soto Mas Boed Restaurant in Semarang. Based on the test results, the product quality variable has a positive and significant effect on customer satisfaction. This is evidenced by the regression coefficient of β1 0.264 and the calculated t value is greater than the t table 3.751> 1.66

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Andrika, Adela Febe, and Yudi Basuki. "Kontribusi Tarikan Perjalanan Kawasan Perdagangan Dan Jasa pada Jalan Menoreh Raya, Semarang." Teknik PWK (Perencanaan Wilayah Kota) 10, no. 3 (2021): 167–73. http://dx.doi.org/10.14710/tpwk.2021.31852.

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Due to the increasing of people’s needs for goods and service, it encourages the trip attraction of commercial land uses. Menoreh Raya Street is secondary arterial street which function as commercial land use. This commmercial land use conduce the trip attraction that contribute to traffic flows. Therefore, the calculation of trip attraction’s contribution is needed to anticipate the problem in future. The purpose of this study is to know the contribution of commercial land use’s trip attraction on one corridor and the contribution of commercial land use’s trip attraction per type. The methods

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Ariefiantoro, Teguh, Edy Suryawardana, and Asih Niati. "EFFECT OF SERVICE QUALITY, PRODUCT QUALITY, CUSTOMER SATISFACTION AS MEDIATING VARIABLE AND PURCHASING DECISION ON PEMPEK NY KAMTO MAJAPAHIT SEMARANG RESTAURANT." Economics and Business Solutions Journal 5, no. 2 (2021): 99. http://dx.doi.org/10.26623/ebsj.v5i2.3510.

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<p>How the consequences of Service Quality, Product Quality, Consumer Loyalty as a Mediating Variable to Consumer Loyalty to purchasing decisions in Pempek Ny Kamto Majapahit Semarang. Respondents wore non-random sampling illustration methods. This illustration is wearing Purposive Sampling method, minimun once tasted Pempek Ny Kamto Semarang and the last time had arrived at Pempek Ny Kamto Majapahit Semarang. Methods of collecting information by wearing questionnaires and have been tested for validity and reliability. In testing variable Service Quality, Product quality, Consumer satisf

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Ahmad Mansur. "ANALISIS SEGMENTASI PASAR BERBASIS MARKETING MIX DALAM MENDUKUNG WISATA KULINER DI EDEN DAILY INTERNATIONAL FOOD DI KOTA SEMARANG." Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan 1, no. 3 (2022): 332–38. http://dx.doi.org/10.55606/jempper.v1i3.676.

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The research carried out has the function of analyzing market segmentation based on marketing mix in supporting culinary tourism at Eden Daily International Food in Semarang City. This research was conducted because this restaurant is considered not maximal in supporting culinary tourism in the city of Semarang seen from the customers who are mostly from within the city of Semarang. With the problem, namely: "What are the strategies carried out by Eden Daily International Food in order to support Semarang culinary tourism, How to apply the marketing mix in Eden Daily International Food in orde

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Aprilia, Imelda Arya, Kezia Yansen Pasang, and Tri Wahyu Retno Ningsih. "Culinary Acculturation Strategy at Dapur Babah Elite & Tao Bar Restaurant." International Journal of Multicultural and Multireligious Understanding 10, no. 10 (2023): 112. http://dx.doi.org/10.18415/ijmmu.v10i10.5110.

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Cultural acculturation has brought changes on culinary as it is seen in a restaurant called Dapur Babah Elite & Tao Bar. This restaurant is the acculturation manifestation of Chinese, Javanese and Dutch cultures. The research aims to figure out acculturation strategies found in the culinary arts at Dapur Babah Elite & Tao Bar. The approach used in the research is a descriptive qualitative approach by using John W. Berry theory (2005). Data collection techniques were obtained from observations, interviews, and documentation. Based on the analysis result, the naming of Dapur Babah restau

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Kurniati, Ira, Eri Mardiani, Nur Rahmansyah, Lusiana Putri, Mungky Hendriyani, and Delfi Yandri. "ANALISA PERSEPSI KONSUMEN TERHADAP PENERAPAN KODE QR DALAM PROMOSI DAN PEMBAYARAN TRANSAKSI DI RUMAH MAKAN SURYA REZEKI “TAHU GIMBAL” TLOGOSARI." KOMPLEKSITAS : JURNAL ILMIAH MANAJEMEN, ORGANISASI DAN BISNIS 13, no. 2 (2024): 153–59. https://doi.org/10.56486/kompleksitas.vol13no2.641.

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This research analyses consumer perceptions of using QR Codes in promotional activities and digital payments implemented at Rumah Makan Surya Rezeki "Tahu Gimbal" Tlogosari-Semarang. The research method used is descriptive quantitative with a questionnaire analysis approach given to consumers who have completed transactions at the restaurant. The result of this research is a change in how restaurants serve consumers with the introduction of QR Code technology as an alternative to provide information on the available menu items along with their prices and enable digital payments. The QR Code in

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Permana, Indra, Oky Dwi Nurhayati, and Kurniawan Teguh Martono. "Location Based Service sebagai Penunjuk Lokasi Hotel di Kota Semarang Berbasis Augmented Reality." Jurnal Teknologi dan Sistem Komputer 3, no. 4 (2015): 461. http://dx.doi.org/10.14710/jtsiskom.3.4.2015.461-470.

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Semarang dikenal sebagai kota yang unik karena mempunyai destinasi wisata yang dipengaruhi oleh banyaknya etnis yang ada. Selain keunikan pariwisatanya, Kota Semarang juga dapat dipandang sebagai kota bisnis, terbukti dengan menjamurnya tempat usaha seperti restaurant, cafe dan yang paling pesat pertumbuhannya saat ini yaitu hotel. Belakangan ini pertumbuhan hotel di Semarang sudah kian pesat. Hal ini juga berpengaruh kepada para pendatang ataupun wisatawan yang singgah di Kota Semarang. Dari banyaknya jumlah hotel yang ada, bukan tidak mungkin jika para pendatang merasa bingung saat mencari h

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Sumastuti, Efriyani, Heri Prabowo, and Qristin Violinda. "Pengembangan Wisata Kota Semarang." Khasanah Ilmu - Jurnal Pariwisata Dan Budaya 12, no. 1 (2021): 30–38. http://dx.doi.org/10.31294/khi.v12i1.8889.

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AbstrakMultiplier effect sektor pariwisata terhadap sektor lain relatif tinggi. Hal tersebut terlihat pada dampak positif di sektor lain apabila sektor pariwisata mengalami peningkatan, khususnya di sektor perdagangan, hotel, restoran dan perhubungan. Pemberdayaan potensi wilayah sebagai daya tarik wisata, sampai saat ini masih belum optimal dan keterlibatan dari pihak terkait juga belum optimal. Untuk keperluan tersebut maka penelitian ini dilakukan. Penelitian ini bertujuan untuk menganalisis keterlibatan stakeholder dalam pengelolaan wisata dan pengembangan wisata Kota Semarang. Objek penel

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Furqon, Ilham Rizqi, and Theresia Dwiati Wismarini. "Model Sistem Informasi Geografis Berbasis Web Rute Terdekat Menuju Restoran di Kota Semarang Dengan Algoritma A*." Jutisi : Jurnal Ilmiah Teknik Informatika dan Sistem Informasi 11, no. 1 (2022): 209. http://dx.doi.org/10.35889/jutisi.v11i1.823.

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<p><strong>Abstrak</strong>. Untuk mempermudah wisatawan menemukan lokasi serta rute terdekat menuju lokasi wisata, diperlukan suatu teknologi untuk mendukung hal tersebut. Penelitian ini mengusulkan model sistem informasi geografis berbasis <em>Web</em> <em>mobile</em> untuk membantu wisatawan menemukan lokasi restoran yang ada di Kota Semarang. Sistem aplikasi didukung oleh <em>Algoritma A*</em> untuk menemukan rute terdekat menuju lokasi restoran yang dituju. Pemodelan sistem menggunakan <em>tools</em> pemodelan berorientasi

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Aswari, Novita Indri, and Ray Octafian. "Product and Location Analysis of Guest Purchase Decisions." Brilliant International Journal Of Management And Tourism 2, no. 3 (2022): 198–205. http://dx.doi.org/10.55606/bijmt.v2i3.727.

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This research has purpose to analyze how the influence of product and location is also to identify which variables are the most dominant on purchasing decisions at Wee Nam Kee Restaurant Semarang. Data collection techniques were carried out by observation and questionnaires. The analytical method used was quantitative descriptive analysis method using the SPSS application for data processing. The results obtained from this study have a positive and significant effect between product and location on purchasing decisions and the most dominant variable is the Location variable.

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Budiyanti, Hety, and Shine Pintor Siolemba Patiro. "CUSTOMERS’ PERCEIVED FAIRNESS; FAST FOOD CHAIN RESTAURANTS IN INDONESIA." Gadjah Mada International Journal of Business 20, no. 2 (2018): 229. http://dx.doi.org/10.22146/gamaijb.30136.

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This study aims to investigate interrelationships among perceived service fairness, emotions, and behavioral intentions in a fast food chain restaurant context. we use terms that are commonly use on the study of fairness or justice perception. This study uses purposive sampling and the survey method to generate our sample which consists of 800 respondents from big cities in Indonesia, namely: Jakarta, Semarang, Surabaya, Medan, and Makassar. The data are analyzed using Structural Equation Modeling (SEM). The results show different roles for each fairness perception in relation to peoples’ emot

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Ghani Sayid Hamzah and Astari Wulandari. "Karakteristik Arsitektur Kolonial pada Bangunan Ex-Pengadilan Negeri Semarang." SARGA: Journal of Architecture and Urbanism 16, no. 1 (2022): 57–67. http://dx.doi.org/10.56444/sarga.v16i1.339.

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Bangunan “Ikan Bakar Cianjur” Semarang merupakan salah satu bangunan bergaya arsitektur Belanda yang dibangun di tanah Jawa. Arsitektur indische Belanda merupakan arsitektur yang memadukan antara budaya Barat dan Timur. Arsitektur indische Belanda hadir melalui karya arsitek Belanda dan diperuntukkan bagi bangsa Belanda yang tinggal di Indonesia, pada masa sebelum kemerdekaan. Bangunan “Ikan Bakar Cianjur” Semarang dibangun pada tahun 1760, dan bangunan ini merupakan salah satu bangunan tertua di kawasan Kota Lama Semarang. Fungsi awal bangunan ini adalah kantor pengadilan (Rad Van Justitie),

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Amarazka, Vega, and Reni Shinta Dewi. "Pengaruh Kualitas Produk Dan E-Wom Terhadap Keputusan Pembelian Portobello Semarang." Jurnal Ilmu Administrasi Bisnis 9, no. 4 (2020): 507–13. http://dx.doi.org/10.14710/jiab.2020.28791.

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Abstract: The arrival of technology made a huge jump in all industries, including in the Food & Beverage sector. Food is a primary need for human existence to be fullfilled. Therefore, the growth in this sector is always rising because of the new touch that often leads to innovation especially in kinds of variety of food. Portobello is a local restaurant that offers western foods with pasta and pizza specialty and also local foods located in Semarang Indonesia. Based on the sales report, from 2015 until 2019 the company was facing fluctuated sales. From the researcher perspective, product

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Septa Intiar and Dyan Tiana Putra. "Kuliner sebagai Ekspresi Gaya Hidup: Studi Preferensi Restoran Modern di Kalangan Generasi Z dan Milenial." Jurnal Publikasi Sistem Informasi dan Manajemen Bisnis 4, no. 2 (2025): 497–508. https://doi.org/10.55606/jupsim.v4i2.5039.

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The development of the culinary industry in Indonesia shows significant changes, particularly among Generation Z and Millennials, who consume food not only for biological needs but also as a means of expressing their lifestyle and social identity. This study aims to explore the culinary preferences of young people toward modern restaurants in Semarang City and uncover the social and symbolic meanings behind their choices. A descriptive qualitative approach was employed using in-depth interviews, participatory observation, and digital documentation, involving 12 informants active on social medi

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Astuti, Lutfi Inayah, and Rodhiyah . "THE INFLUENCE OF CORPORATE SOCIAL RESPONSIBILITY AND CORPORATE IMAGE AGAINST A LOYALTY CUSTOMERS (CASE STUDY ON FAST-FOOD RESTAURANT MCDONALD'S INDONESIA SEMARANG)." JURNAL ADMINISTRASI BISNIS 6, no. 2 (2018): 96. http://dx.doi.org/10.14710/jab.v6i2.16610.

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The activities of Corporate Social Responsibility has become a liability for the company. Inaddition to these activities can enhance citra peruahaan and customer loyalty. The last time the development in some of the fast-food restaurant in Indonesia is growing increasingly rapidly, such as in Semarang city McDonalds already held a variety of Corporate Social Responsibility activities. However, there are still customers do not know the activities of Corporate Social Responsibility and corporate image that exists so that the causes of low customer loyalty. This research type is explanatory resea

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Wati, Ida Riana, Bayu Nuswantara, and Hendrik Johanes Nandapdap. "FAKTOR- FAKTOR YANG BERHUBUNGAN DENGAN KEPUTUSAN PEMBELIAN KOPI DI BANARAN 9 JAMBU GEMAWANG." SOCA: Jurnal Sosial, Ekonomi Pertanian 14, no. 1 (2020): 55. http://dx.doi.org/10.24843/soca.2020.v14.i01.p05.

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On the other hand, with concern from this research, it can encourage coffee business owners themselves to produce better and quality ground coffee to increase consumers to buy the Banaran coffee powder products. This study aims to analyze the relationship between marketing mix factors such as price, product, promotion, and location to the decision to purchase Kopi Bubuk Banaran in cafee restaurant Banaran Gemawang. This research was carried out in July-August 2018. The location located in the area of ??the Coffee Plantation road. Raya Semarang Yogyakarta Gemawang, Jambu District, Semarang Rege

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Nuswantoro, Muryanto Agus, Emy Susiatin, and Juhanes Juhanes. "Analisa Pengaruh Kualitas Pelayanan Terhadap Kepuasan Konsumen Untuk Meningkatkan Minat Pembelian Ulang Pada Rumah Makan Lombok Idjo." Journal of Economic, Bussines and Accounting (COSTING) 7, no. 5 (2024): 2576–89. http://dx.doi.org/10.31539/costing.v7i5.12046.

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The purpose of this study was to analyze the effect of Service Quality on Consumer Satisfaction in order to increase Repurchase Interest in Lombok Idjo Restaurant located on Jl. Majapahit No.412, Palebon, Pedurungan District, Semarang City. The population in this study were consumers or visitors totaling 105 people. The results of hypothesis testing of research data from visitors who have been collected and analyzed with AMOS, from the relationship between research variables where p < 0.05 obtained, namely the tangible variable (X1) has a positive, significant effect on the consumer satisfa

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Sulistiyanto, Bambang, Sri Sumarsih, C. Imam Sutrisno, Nurwantoro Nurwantoro, Istiyan PM, and Anum D. "Pengaruh Penggunaan Filler dalam Pengeringan terhadap Perubahan Komponen Nutrisi dalam Penyimpanan Hasil Olahan Limbah Organik Dapur dan Restoran Hotel." Caraka Tani: Journal of Sustainable Agriculture 20, no. 2 (2018): 87. http://dx.doi.org/10.20961/carakatani.v20i2.20512.

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<p>Research of effect filler addition in drying to nutrient component exchange in storage of processed organic wastes of kitchen and restaurant hotel’s was done at the laboratory of feed Technology, Departemen of Animal Nutrition and Feeding, Faculty of Animal Science UNDIP, Semarang. The research was aimed to study effect of filler addition in drying process of organic wastes of kitchen and restaurant hotel’s so the qualityy of product observed from proximate component and total fungi exchange during storage. Experiment was conducted by factorial completely randomized design (CRD-factor

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Indri Triyani. "PENGARUH KUALITAS PRODUK MAKANAN DAN HYGIENE SANITASI TERHADAP KEPUASAN TAMU DI ANGGREK RESTAURANT GRAND ARKENSO PARK VIEW HOTEL SEMARANG." Jurnal Visi Manajemen 6, no. 2 (2020): 117–23. http://dx.doi.org/10.56910/jvm.v6i2.126.

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Penelitian ini dilakukan Di Anggrek Restaurant Grand Arkenso Parkview Hotel Semarang. yang bertujuan untuk menganalisis dan menjelaskan pengaruh kualitas produk makanan dan hygiene sanitasi terhadap kepuasan tamu yang mana mengalami kondisi kuranng baik dalam meyakinkan tamu dalam membeli suatu produk. Data penelitian diperoleh melalui kuesioner dan wawancara. Sampel yang digunakan dalam penelitian sebanyak 60 responden. Hasil penelitian diharapkan dapat memberikan informasi yang berguna bagi pihak pengelola maupun kepuasan tamu. Data yang diperoleh diolah dengan menggunakan analisis deskripti

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Prehamukti, Anggit Aprindrian. "Faktor Lingkungan dan Perilaku terhadap Kejadian Demam Tifoid." HIGEIA (Journal of Public Health Research and Development) 2, no. 4 (2018): 587–98. http://dx.doi.org/10.15294/higeia.v2i4.24275.

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Abstrak Demam tifoid di Kota Semarang, khususnya wilayah kerja Puskesmas Ngaliyan tahun 2016 sebesar 423 kasus dan meningkat 57,5% di tahun 2017 sebesar 736 kasus. Tujuan penelitian ini untuk mengetahui faktor yang paling berhubungan dengan kejadian demam tifoid di wilayah Kerja Puskesmas Ngaliyan. Penelitian ini dilaksanakan pada bulan Juli 2018. Jenis penelitian yang digunakan adalah analitik observasional dengan rancangan penelitian kasus kontrol. Sampel sebesar 34 kasus dan 34 kontrol dengan teknik purposive sampling. Instrumen menggunakan kuesioner dan lembar observasi. Data dianali

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Hasbi, Rayhan, and Sudharto P. Hadi. "Pengaruh Kualitas Pelayanan dan Harga terhadap Keputusan Pembelian Pada Portobello Cafe Semarang." Jurnal Ilmu Administrasi Bisnis 10, no. 2 (2021): 1074–84. http://dx.doi.org/10.14710/jiab.2021.30605.

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Abstract: Food and beverage business experienced a huge progress because they innovate the product to attract consumer. Portobello is a restaurant that serves western food especially Italian food, for example is pasta, pizza, and others. Based on data, Portobello is having fluctuating sales. Therefore researcher suspect that service quality and price variable is causing the fluctuating sales. This research is aim to determine the influence of service quality and price on purchase decision in Portobello. The type of this research is explanatory research and using purposive sampling. The sample

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Ratnawati, Juli, Anna Sumaryati, Enny Susilowati Mardjono, and Melati Oktafiyani. "Do Tapping Box Technology Increase Local Taxes And District Own Source Revenue?" Jurnal Akuntansi 13, no. 3 (2023): 216–28. http://dx.doi.org/10.33369/jakuntansi.13.3.216-228.

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Taxes have a very important contribution to the state because they are the main income and a manifestation of community involvement in state spending which is regulated in laws. Local taxes as one of the many sources of District Own Source Revenue have a very important role in regional development. This local taxes collection and revenue must be maximized so that the resulting District Own Source Revenue will be maximized as well. The technological innovation or the use of Tapping Box has become an important part of taxes collection and revenue. The study aims to investigate restaurant taxes,

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Ade Prabowo, Bayu, Tuwuh Adhistyo Wijoyo, Umar Abdul Jabbar, and Julian Andriani Putri. "THE PERCEPTION OF D3 HOSPITALITY STUDENTS AT STIEPARI SEMARANG ON THE IMPORTANCE OF ENGLISH PROFICIENCY IN HOTEL AND RESTAURANT CAREERS: A QUANTITATIVE STUDY." Esteem Journal of English Education Study Programme 8, no. 2 (2025): 75–88. https://doi.org/10.31851/esteem.v8i2.18471.

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This study examined the perceptions of D3 Hospitality students at STIEPARI Semarang regarding the importance of English proficiency for careers in the hotel and restaurant industries, as well as the factors influencing these views. A quantitative descriptive survey was conducted with 44 students using a 5-point Likert scale questionnaire covering four dimensions: awareness of English importance, self-assessed readiness, learning barriers, and institutional expectations. Data were analyzed using SPSS. Findings indicated that students generally perceived English as highly important (M = 3.86), p

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Baharuddin, Muhammad Agus. "Effect Of Price And Service Quality On Consumer’s Satisfaction Of Mcdonald’s Of Semarang Java Mall." Serat Acitya 9, no. 1 (2020): 30. http://dx.doi.org/10.56444/sa.v9i1.1512.

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<p>Penelitian ini bertujuan untuk mengetahui pengaruh harga dan kualitas pelayanan terhadap kepuasan konsumen. Populasi penelitian ini adalah konsumen yang melakukan pembelian di restoran McDonald’s Java Supermall, Jl. MT. Haryono No. 992 – 994, Semarang yang jumlahnya tidak diketahui. Sampel yang diambil sebanyak 100 responden. Teknik pengambilan sampel yang digunakan adalah sampel non acak dengan cara <em>purposive sampling.</em> Metode pengumpulan datanya data primer dan sekunder. Teknik analisis yang digunakan adalah regresi linier berganda, dengan sebelumnya diuji dengan

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Maratullatifah, Yulaikha, Catur Edi Widodo, and Kusworo Adi. "Perbandingan Metode Simple Additive Weighting dan Analytic Hierarchy Process Untuk Pemilihan Supplier pada Restoran." Jurnal Teknologi Informasi dan Ilmu Komputer 9, no. 1 (2022): 121. http://dx.doi.org/10.25126/jtiik.2022914428.

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<p class="Body">Kedai susu <em>Its Milk</em> adalah restoran yang bergerak di bidang kuliner dengan ciri khas menu pengolahan susu, bahan utamanya menggunakan susu sapi murni lokasi berada di jalan Taman Siswa Unnes Gunungpati Semarang. Bahan baku susu sapi diperoleh dari <em>supplier</em>. Pemilihan <em>supplier</em> yang tepat adalah kunci kestabilan usaha diantaranya dapat mengurangi biaya, mengurangi resiko rantai pasokan, meningkatkan nilai barang dan membentuk strategi perusahaan. Permasalahan restoran yang terkait <em>supplier</em> a

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