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The Analysis of unique design concept as a strategy in creating restaurant image and product offering. Case study: Nanny's Pavillion restaurant, Jakarta

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Concept determines as an idea for a restaurant that create an image in the minds of customer (Katsigris, et al, 2009). This purpose of the research is to analyze how a unique design concept could become an effective strategy in creating a restaurant image and product offering for Nanny?s Pavillon Pacific Place and Nanny?s Pavillon Flavor Bliss, by focus on the attribute of concepts such as food, menu, and atmosphere. The primary data obtained by distributing questionnaire to customers of Nanny?s Pavillon as respondents and an in-depth-interview with the management. This research is a descriptive research, by using SPSS 17.00 and AMOS 18.0 to utilize the statistical analysis. From the findings and analysis results, there is a strong impact resulted from the design concept as a strategy in creating restaurant image, and ?Menu? represent as a factor that has a significance influence, instead of ?Food? and ?Atmosphere?. Nanny?s Pavillon also offered several product offerings, such as food, warm and friendly family-style service, different atmosphere, price and attractive programs to the customers.

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Availability

B01002

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Available

Detail Information

Series Title

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Call Number

1002

Publisher

: Swiss German University., 2011

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

HTM

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