Letteratura scientifica selezionata sul tema "Catering"

The rapid development of new caterings without followed by supervision from the authorities in term of food safety could lead to food safety cases. This study aimed to analyze the application of hygiene sanitation in catering class A2and A3 in Palangka Raya. This research was conducted with descriptive observational design non-hypothesis. The primary data obtained through interview about characteristics of catering at 10 selected caterings (3 caterings class A2 and 7 caterings class A3) and observation of building, sanitary facilities, equipments, food handlers, foods, principles of hygiene and sanitation, and quality of food microbiology. Sample was selected based on purposive technique. Data were analyzed descriptively. The result showed entire catering still does not meet physical requirements in the application of hygiene sanitation catering (catering group A2 grades 70-74; class A3 grades 74-83). The application of principles hygiene and sanitation each variable in several caterings was met requirements. Assessment of the microbiological quality of vegetables menu in 3 caterings shows number of bacteria E.coli were 0/g. The conclusion of research in general is that principle the application of hygiene sanitation principle and microbiological quality are met by the catering class A2 and A3 in Palangka Raya. However, the physical feasibility still needs to be improved. Application of hygiene and sanitation in caterings are expected to be a reference to obtain hygiene certifi cate acceptance as well as information to Health Department for verify the application of hygiene and sanitation catering in Palangka Raya.Keywords: E.coli, hygiene and sanitation, catering

Joca Catering is one of the home catering services in the city of Palangka Raya and has been established since 2015. This caterer has served various catering needs, ranging from households to offices. Joca Catering also offers food, cakes, and drinks. Generally, Joca Catering customers know about this catering service by word of mouth, because so far Joca Catering has promoted their business using the WOM (word of mouth) marketing method. This method is still considered inadequate for reaching a wider market, especially among young people. So Joca felt the need to replace their old marketing concept with the concept of online food ordering (e-catering). This research aims to build a website-based e-catering application that is able to become Joca Catering's marketing and sales medium. The development methodology used in making this website application is the waterfall development method. The result of this study is a website-based e-catering application that can provide information for visitors and customers about the food menu provided and can be used to order food menus.

Digital marketing is seen as the best media as the most effective and efficient means of promotion and is able to increase sales volume significantly in business development. The purpose of this study is to describe digital marketing strategies in order to develop Erna Sari Catering business. The research method used is descriptive qualitative through data collection obtained from Erna Sari Catering through interviews, surveys, literature studies, and observation. The results of this study assist government programs in reducing the unemployment rate due to the Covid-19 pandemic, such as providing job vacancies in digital marketing as a marketing tool for products and services. To increase product marketing and get business opportunities, one of the ways or strategies used by Erna Sari Catering is by utilizing information technology developments that provide opportunities for Erna Sari Catering's business to reach a wider market through the implementation of digital marketing through the website. Therefore, with a broad digital marketing reach, it allows Erna Sari Catering's business to reach more customers, thus making Erna Sari Catering's business grow.
 Key Words : Digital Marketing, Company Development, Erna Sari Catering 

This study aims to determine the analysis of business development strategies from internal and external factors at Yolanda Catering Argamakmur business. This research was a field research with a qualitative descriptive approach. The informants of reseach were managers, employees, and consumers of Yolanda Catering. The results showed that the internal factors core was 3.43; the score was up the score of 4.0, which illustrated Yolanda Catering's position in strong position. Moreover, the score for external factors was 3.00. This score was almost close to a score of 4.0, this means that Yolanda Catering takes advantage of existing opportunities and is able to avoid existing threats. If viewed based on the IE matrix, the score of internal and external factors was in cell1, which indicated Yolanda Catering is carrying out a growth strategy, which its the growth of the Printing itself, through vertical integration, an activity expanded the Catering market by maximizing promotions and development at other location points. From the SWOT matrix, Yolanda Catering is on the SO Strategy, which can take advantage of all strengths to seize and take advantages of opportunities as possible. The strategy applied in this condition to support an aggressive growth policy (Growth Oriented Strategy), this can continue the growth and expanse to achieve maximum Catering progress. This way does to maintain its extension in the midst of business competition to use the power of it and overcome external threats. Yolanda Catering provides good service so that consumers were satisfied with the performance of Yolanda Catering and add bonuses to consumers who always subscribe to Yolanda Catering, they do not turn to other catering products. Furthermore, Yolanda Catering attempted to follow the times or trends where other catering businesses promotions through newspapers, advertisements, magazines and social media. Its he results of the promotion were not widely, only around Argamakmur Regencyy Keywords: business, development, promotion, catering, Yolanda.Â

The development of era and lifestyle changes have led to an increase in the demand for food and beverages, opening up opportunities for catering businesses. Racsha Catering in Bekasi, established in 2016, started as a lunch service at the school and now serves various major events. This study aims to analyze the strategy of using social media to expand the reach of promotion and increase brand awareness of Racsha Catering. The research method used is a qualitative approach through literature studies, interviews, and observations. The SWOT analysis shows Racsha Catering’s strength in product and service quality, as well as great opportunities through social media. However, weaknesses in the reach of promotions and threats from competitors must be overcome with creative strategies. By optimizing social media and understanding consumer trends, Racsha Catering was able to expand its market and increase revenue. This research provides strategic recommendations for the development and use of social media in supporting the sustainable growth of catering businesses.