Analysis Of Frequently Changes In Restaurant Menu To Staff Performance And Customer Reaction At Le Bistrot Du Potager 32 In France

Fransiska, Fransiska (2019) Analysis Of Frequently Changes In Restaurant Menu To Staff Performance And Customer Reaction At Le Bistrot Du Potager 32 In France. bachelor thesis, Podomoro University.

[img]
Preview
Text (Cover)
1. COVER - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (45kB) | Preview
[img]
Preview
Text (Halaman Pernyataan Bebas Plagiat)
2. PLAGIARISM FREE STATEMENT - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (5MB) | Preview
[img]
Preview
Text (Halaman Pengesahan)
3. VALIDITY SHEET - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (242kB) | Preview
[img]
Preview
Text (Kata Pengantar)
4. PREFACE - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (219kB) | Preview
[img]
Preview
Text (Halaman Pernyataan Persetujuan Publikasi)
5. STATEMENT OF PUBLICATION - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (275kB) | Preview
[img]
Preview
Text (Abstrak)
6. ABSTRACT - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (84kB) | Preview
[img]
Preview
Text (Daftar Isi)
7. TABLE OF CONTENT - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (70kB) | Preview
[img]
Preview
Text (Daftar Gambar)
8. LIST OF FIGURE - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (51kB) | Preview
[img]
Preview
Text (Daftar Tabel)
9. LIST OF TABLE - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (53kB) | Preview
[img]
Preview
Text (BAB 1)
10. CHAPTER 1 - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (108kB) | Preview
[img]
Preview
Text (BAB 2)
11. CHAPTER 2 - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (150kB) | Preview
[img]
Preview
Text (BAB 3)
12. CHAPTER 3 - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (107kB) | Preview
[img]
Preview
Text (BAB 4)
13. CHAPTER 4 - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB) | Preview
[img]
Preview
Text (BAB 5)
14. CHAPTER 5 - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (75kB) | Preview
[img]
Preview
Text (Daftar Pustaka)
16. REFERENCES - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (93kB) | Preview
[img]
Preview
Text (Lampiran)
15. APPENDIX - TA -Fransiska - 31150030.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (18MB) | Preview

Abstract

Menu is one of the most main important point in the restaurant business. Menu has been a factor that considered when planning a restaurant concept. Menu influence the operation of restaurant including staff works performance as well as customer reaction. Customer often influenced by attractive menu concept offered for them especially when there are many variants of dishes provided. The interesting concept that restaurant Le Bistrot du Potager #2 create is small plates menu that change frequently. So, this research is aim to analyze and discover the impact of menu changing concept in restaurant business for those who need a concept for the future restaurant as well as customer reaction about this concept. The qualitative methodology with interpretative approached is used in this research in order to get a better understanding of phenomenon occur and get involve at operational activities. The data is collected by observation and in-depth interview. The result of this research found that the menu changing concept has brought a positive impact to the staff performance by escalating the production skill, teamwork and communication skill as well as receiving a positive reaction from the customer. Moreover, this concept can help the business to reduce the food waste cost and maximizing the use of ingredients. However, there is also a problem such as communication between staff while spread the information about changing during the operational time that can cause a lack of information and inefficient service.

Item Type: Thesis (bachelor)
Contributors (Pembimbing):
ContributionContributorsNIDN/NIDKEmail
UNSPECIFIEDArdani, Edvi Gracianidn0308057203UNSPECIFIED
Uncontrolled Keywords: Menu changing menu plan staffs performance customer reaction
Subjects: Hotel Business
Divisions: Fakultas Tourismpreneur > Prodi Bisnis Perhotelan
Depositing User: Users 10 not found.
Date Deposited: 05 Oct 2020 06:57
Last Modified: 05 Oct 2020 06:57
URI: http://repository.podomorouniversity.ac.id/id/eprint/262

Actions (login required)

View Item View Item