Strategic implementation analysis of ASEAN mutual recognition agreement in ho…
Mutual Recognition Agreement (MRA) is an arrangement of efforts to mutually recognize the competency and qualifications of tourism professionals of ASEAN member countries. It supports the process o…
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- 995
Improving food cost control technique through menu engineering in X" Restaura…
While there are a lot of cost control processes and procedure needs to be done in a restaurant, Menu Engineering was developed to help restaurateurs to be able to determine the most accurate food c…
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- 996
The Impact of logo design towards customer's brand image perception: a resear…
Brand image is how a brand perceived by the customer that shaped by certainrnattributes of the company. Corporate Visual Identity (CVI) is a visible elementsrnof a brand
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- 1974
The analysis of potential skateboard park as a new theme to market tmii to at…
Taman Mini Indonesia is big tourism destination that serves national cultural tourism. On 2009 TMII begin to developing TMII Green Skate Park, as a new market theme to attract young people. This re…
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- 997
Managing Pulau Seribu as a potential destination for marine tourism in Jakart…
Kepulauan Seribu is very potential to be developed as a marine tourism destination in Jakarta. The conservation sites and beauty marine ecosystems attract both domestic and international visitors. …
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- 998
Analysis of consumer behavior in small food retailers: empirical study in BSD…
BSD City as a new part of urban development provides a new market for new business. This study is focusing on consumer behavior of small food retailers or restaurants in food court located in BSD C…
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- 999
Essentials of design concept and equipment selection for successful operation…
Restaurant customers now spend more than half of the average household food budget on meal purchased outside the home. The major purpose of this study is to identify howrnessentials design concept …
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- 1000
Enhancing modified cassava flour (mocaf) to enrich variety of indonesian trad…
Mocaf is a product derived from cassava flour that uses the principles of cell modification of cassava by fermentation. While Indonesian traditional snack is an important component of the culinary …
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- 1001
The Analysis of organization's culture using organizational culture assessmen…
The Hospitality and Tourism Industry continuously faced with countless ofrnpressure to adapt themself to the changes in order to be able to perform morerneffectively. This study examined the percep…
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- 1973
The Analysis of unique design concept as a strategy in creating restaurant im…
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 b…
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- 1002
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