Abstract

Internationalization has been an important strategy for many restaurants, and decisionmaking process to internationalize is complicated. This study includes a firm's financial performance, degree of franchising, and restaurant-type as factors to influence a restaurant's expansion into international markets. The generalized least squares (GLS) random-effect model was employed to examine the relationships including publicly traded U.S. restaurants during 1990–2010. The findings suggest a curvilinear, inverted, U-shape relationship between the industry-relative Tobin's q and the degree of internationalization (DOI), and a positive impact ...

Abstract

On February 14th, 2011, in conjunction with three local ROC affiliates, ROC-United released Behind the Kitchen Door: A Multi-site Study of the Restaurant Industry, an overview of conditions in the restaurant industry nationwide through studies in eight regions throughout the country. The research included more than 4000 surveys, 240 employer interviews, 240 worker interviews, and government data analysis. The findings illustrated the great need for reform that can achieve a sustainable industry in which workers, employers, and diners can ...

Abstract

On February 14th, 2011, in conjunction with three local ROC affiliates, ROC-United released Behind the Kitchen Door: A Multi-site Study of the Restaurant Industry, an overview of conditions in the restaurant industry nationwide through studies in eight regions throughout the country. The research included more than 4000 surveys, 240 employer interviews, 240 worker interviews, and government data analysis. The findings illustrated the great need for reform that can achieve a sustainable industry in which workers, employers, and diners can ...

Abstract

This article focuses on the value of social capital to business enterprises. Strength creates vulnerability and it is social capital--the relationships that bind communities--that makes organizations strong. In an article published in the Aug. 2005 "Academy of Management Journal," management professor Jason Shaw of the University of Kentucky described the effects of social capital and turnover on productivity in 38 restaurants belonging to an upscale chain. They also assessed restaurant performance and staff turnover rates. Most important, the researchers measured the ...

Abstract

The study's first objective is to discuss the potential of mobile information services' enhancement of the restaurant industry's revenues, and second, to provide practical implications for restaurant managers who wish to capitalize on the opportunities mobile information services offer. According to the survey findings, managers can expect that about a half of their young customers may consider participating in offered services; potential users of restaurants' electronic information prefer receiving discounts, incentive information, and electronic coupons, and prefer not to receive gourmet ...

Note (first note only)

Accession Number: 51094849; LEE, SEOKI 1; Email Address: seokilee@temple.edu HWANG, JOHYE 2 HYUN, MARTIN YONGHO 3; Affiliation: 1: School of Tourism and Hospitality Management, Temple University, Philadelphia, Pennsylvania, USA 2: Department of Food Service Management, College of Hotel & Tourism Management, Kyung Hee University, Seoul, Republic of Korea 3: School of Hospitality & Tourism Management, Catholic University of Daegu, Kyongbuk, Republic of Korea; Source Info: 2010, Vol. 19 Issue 5, p464; Subject Term: RESTAURANTS; Subject Term: INFORMATION services;

Abstract

Summary The only current effective treatment for coeliac disease (CD) is a lifelong diet that is as free from gluten as possible. This study provides baseline evidence to inform future interventions of benefit to CD sufferers by examining awareness of CD issues by food servers and preparation staff, assessing their claims to provide gluten-free foods by analysis of a meal concurrently sampled. While the majority of attempts to purchase a ‘gluten-free’ meal on request in restaurants were successful, some 10% of ...

Abstract

This study utilizes a linkage model to examine the relationship between employee turnover rate and perceived restaurant performance over a 10-month period for three different types of restaurants in three regional locations. The nature and strength of relationships showed variations due to restaurant type (steakhouse, coffee shop, and buffet), regional location, and type of turnover (back-of-the house and front-of-the-house employee turnover). The findings indicated that employee turnover is significantly related to restaurant performance not only in concurrent months, but also in ...

Note (first note only)

Accession Number: 19523822; Brandmeir, Karl 1; Email Address: kdbrandmeir@netscape.net; Baloglu, Seyhmus 2; Email Address: baloglu@ccmail.nevada.edu; Affiliations: 1: Professor, International University of Applied Sciences, Mulheimer Strasse 39, 53604 Bad Honnef, Germany.; 2: Associate Professor, University of Nevada Las Vegas, William F. Harrah College of Hotel Administration, Department of Tourism and Convention Administration, 4505 Maryland Parkway, Box 456023, Las Vegas, NV 89154-6023.; Issue Info: 2004, Vol. 7 Issue 2, p25; Thesaurus Term: RESTAURANT management; Thesaurus Term: CASINOS -- Management; Thesaurus Term: RESTAURANTS; Thesaurus

Abstract

Employee turnover is reaching crisis proportions for many organizations who struggle to maintain proper staffing levels in a tight labor market (Wilson, 2000). Turnover has been a measure of performance in organizations that is expensive in terms of financial and operational effectiveness. The current study used the Commitment And Necessary Effort (CANE) model of motivation (Clark, 1998, 1999) to determine if levels of motivated thinking and behavior, indexed as choice, persistence, and effort, and influenced by self-efficacy, support, emotion, and task ...

Note (first note only)

Accession Number: 24253322; DiPietro, Robin B. 1; Email Address: dipietro@mail.ucf.edu; Condly, Steven J. 2; Email Address: scondly@mail.ucf.edu; Affiliations: 1: Associate Professor, Rosen College of Hospitality Management, University of Central Florida, Orlando, FL 32816-1450; 2: Assistant Professor, College of Education, University of Central Florida, Orlando, FL 32816-1250; Issue Info: 2007, Vol. 6 Issue 1, p1; Thesaurus Term: LABOR turnover; Thesaurus Term: HOSPITALITY industry; Thesaurus Term: PERSONNEL management; Thesaurus Term: EMPLOYEE motivation; Thesaurus Term: HOTELS; Thesaurus Term: REGRESSION analysis; Thesaurus Term: LABOR supply;

Abstract

This paper explores the relationship between immediate turnover and employee theft. Study 1 examined turnover and theft data from a large fast-food chain. The results suggested a relationship between theft and turnover rates. In Study 2, a laboratory study designed to test the causation of the relationship, participants indicated that they would be more likely to steal when they were leaving in two weeks than when leaving in two years. There was no significant interaction with management control. Results suggest that ...

Note (first note only)

Accession Number: 12570018; Thoms, Peg 1; Email Address: mat6@psu.edu.; Wolper, Paula 2; Scott, Kimberly S. 3; Jones, Dave 4; Affiliations: 1: Penn State Erie.; 2: Mercyhurst College.; 3: Wm. Wrigley Jr. Company.; 4: Benedictine University.; Issue Info: Summer2001, Vol. 15 Issue 4, p561; Thesaurus Term: EMPLOYEE theft; Thesaurus Term: TURNOVER (Business); Thesaurus Term: RESTAURANTS; Thesaurus Term: MANAGEMENT controls; Thesaurus Term: EMPLOYEES; Thesaurus Term: EMPLOYMENT (Economic theory); Author-Supplied Keyword: restaurant.; Author-Supplied Keyword: theft; Author-Supplied Keyword: Turnover; NAICS/Industry Codes: 722211 Limited-Service Restaurants; Number

Abstract

This study utilizes a linkage model to examine the relationship between employee turnover rate and perceived restaurant performance over a 10-month period for three different types of restaurants in three regional locations. The nature and strength of relationships showed variations due to restaurant type (steakhouse, coffee shop, and buffet), regional location, and type of turnover (back-of-the house and front-of-the-house employee turnover). The findings indicated that employee turnover is significantly related to restaurant performance not only in concurrent months, but also in ...

Note (first note only)

Accession Number: 19523822; Brandmeir, Karl 1; Email Address: kdbrandmeir@netscape.net; Baloglu, Seyhmus 2; Email Address: baloglu@ccmail.nevada.edu; Affiliations: 1: Professor, International University of Applied Sciences, Mulheimer Strasse 39, 53604 Bad Honnef, Germany.; 2: Associate Professor, University of Nevada Las Vegas, William F. Harrah College of Hotel Administration, Department of Tourism and Convention Administration, 4505 Maryland Parkway, Box 456023, Las Vegas, NV 89154-6023.; Issue Info: 2004, Vol. 7 Issue 2, p25; Thesaurus Term: RESTAURANT management; Thesaurus Term: CASINOS -- Management; Thesaurus Term: RESTAURANTS; Thesaurus

Abstract

Employee turnover is reaching crisis proportions for many organizations who struggle to maintain proper staffing levels in a tight labor market (Wilson, 2000). Turnover has been a measure of performance in organizations that is expensive in terms of financial and operational effectiveness. The current study used the Commitment And Necessary Effort (CANE) model of motivation (Clark, 1998, 1999) to determine if levels of motivated thinking and behavior, indexed as choice, persistence, and effort, and influenced by self-efficacy, support, emotion, and task ...

Note (first note only)

Accession Number: 24253322; DiPietro, Robin B. 1; Email Address: dipietro@mail.ucf.edu; Condly, Steven J. 2; Email Address: scondly@mail.ucf.edu; Affiliations: 1: Associate Professor, Rosen College of Hospitality Management, University of Central Florida, Orlando, FL 32816-1450; 2: Assistant Professor, College of Education, University of Central Florida, Orlando, FL 32816-1250; Issue Info: 2007, Vol. 6 Issue 1, p1; Thesaurus Term: LABOR turnover; Thesaurus Term: HOSPITALITY industry; Thesaurus Term: PERSONNEL management; Thesaurus Term: EMPLOYEE motivation; Thesaurus Term: HOTELS; Thesaurus Term: REGRESSION analysis; Thesaurus Term: LABOR supply;

Note (first note only)

Service oriented architectures (SOAs) are constantly gaining ground for the provision of business to business as well as user-centric services, mainly in the form of Web services technology. SOAs enable service providers to design and deploy new,composite service offerings out of existing component services. In order to match end-user expectations with respect to personalization and ease of use, these services should be designed in a manner that allows them to exhibit a certain level of context-awareness which is a basic element

Abstract

Presents a short story "Kamdu Tea Restaurant," by Chan Koon Chung, translated from the Chinese by Shirley Poon Ka-man and Robert Neather. ...

Note (first note only)

Accession Number: 14372792; Chan Koon Chung; Source Info: Summer2004, Vol. 47 Issue 4, p138; Subject Term: SHORT stories; Reviews & Products: KAMDU Tea Restaurant (Short story); People: CHAN Koon Chung; People: POON Ka-man, Shirley; People: NEATHER, Robert; Number of Pages: 16p; Document Type: Short Story; Full Text Word Count: 4251

Abstract

Investigated the relation between turnover and communication networks in 3 fast-food restaurants. Although most research assumes an independent, stochastic quality to turnover, it was hypothesized that turnover occurs in clusters that would be significantly related to the degree to which employees occupied similar informal roles as defined by perceived communication patterns. 53 employees (average age 19 yrs) completed a communication network questionnaire. Over the next month, 12 Ss left the restaurants. A social network concept called regular equivalance was used to ...

Abstract

Two experiments investigated the idea that mimicry leads to pro-social behavior. It was hypothesized that mimicking the verbal behavior of customers would increase the size of tips. In Experiment 1, a waitress either mimicked half her customers by literally repeating their order or did not mimic her customers. It was found that she received significantly larger tips when she mimicked her customers than when she did not. In Experiment 2, in addition to a mimicry- and non-mimicry condition, a baseline condition ...

Note (first note only)

<p>395 p.</p> <p>The first experiment confirmed the hypothesis that<br />mimicry increases tipping. When a waitress mimicked<br />her customers by literally repeating their order, she received<br />a larger tip than when she did not mimic her<br />customers. Mimicry increased the size of her tips by<br />more than 68%. These results suggest that mimicking<br />may be beneficial by making people more generous towards<br />those who mimic them.</p>

Abstract

Karena kegiatan makan di luar rumah telah menjadi tren bagi masyarakat Surabaya dalam memenuhi kebutuhan psikologi, bisnis, maupun kebutuhan untuk mengisi waktu luang, hasilnya banyak restoran yang didirikan yang menimbulkan persaingan yang ketat antara restoran-restoran tersebut. Oleh karena itu, pihak manajemen dari restoran-restoran tersebut perlu mengukur kepuasan pengunjungnya, agar mereka dapat memenuhi kebutuhan dan harapan dari pengunjung mereka. Dengan demikian, restoran-restoran tersebut dapat bertahan diantara restoran-restoran pesaingnya dalam jangka panjang. Restoran Javana adalah salah satu dari restoran-restoran yang dapat mempertahankan pengunjungnya ...

Abstract

Restoran BM adalah sebuah perusahaan yang bergerak di bidang pelayanan makanan, menyediakan pula fasilitas pesan antar (delivery service), dengan Bapak Tjakra Kusuma Wangsawidjaja sebagai pemilik dan pengelola. Restoran BM merupakan restoran yang memfokuskan pelayanan makanan khas masakan Cina, berdiri sejak tahun 1997. Selain terkenal sebagai restoran keluarga, kebanyakan para pelanggan restoran BM adalah para pekerja perkantoran. Restoran BM memiliki keunggulan di bidang delivery service-nya yang cepat, pelayanan yang ramah dan cekatan, dan selalu berinovasi dalam mengkreasikan makanan yang akan disajikan bagi ...

Abstract

Pasar dan Restoran Masakan Tradisional Indonesia di Surabaya ini merupakan perancangan interior sebuah restoran yang mengolah berbagai macam masakan tradisional Indonesia dan dilengkapi dengan berbagai macam fasilitas salah satunya adalah pasar yang nantinya akan mendukung konsep perancangan sekaligus menanggapi isu-isu yang ada dalam kehidupan masyarakat urban. Sesuai dengan ide dasar perancangan maka perancangan interior restoran ini nantinya haruslah mencerminkan citra lokal/ budaya masyarakat urban di Indonesia. Oleh karena itu, dalam perancangannya direncanakan interior yang mengadopsi beberapa bentukan desain tradisional Indonesia dan ...

Abstract

Melihat persaingan bisnis makanan yang semakin marak dewasa ini dengan munculnya banyak restoran makanan asing, maka pelaku bisnis makanan khas atau tradisional harus dapat mempertahankan eksistensi produknya, antara lain dengan menerapkan strategi pemasaran yang tepat. Hal ini dilakukan juga oleh Restoran Kayu Enam di Surabaya yang menyajikan makanan khas NTB (Lombok), dalam hal ini restoran menetapkan strategi bauran pemasaran yang terdiri dari 4 P, yaitu Product (Produk), Price (Harga), Place (Saluran Distribusi), dan Promotion (Promosi). Dalam penulisan skripsi ini penulis menganalisis ...

Abstract

At whole, this thesis analyzes the measurement of brand equity in Memories of Asia Restaurant, one of a Chinese restaurant in Arnhem, Nederland. This thesis is divided into six chapters, which each has its own content. Chapter one is introduction. It tells about the background of the research, the research problem definition and the research objective- the purpose of this thesis. Chapter two is the general overview about the company. It contains the history of Memories of Asia Restaurant, and the ...

Abstract

Employee is a person who choose to get their income by joining into a system (company) which they trust can guaranty their income and life. In order to get it, they need to work in an organization or company which they like. They have to work with other people in the same group/team. A lot of problem can happen with their work. The writers want to know how satisfied the employee with their job. In case to complete that, the writers ...

Abstract

As students from Petra Christian University at Indonesia and also Christelijke Hogeschool Noord (CHN) at Nedherland, the writers are obliged to write thesis as one of the requirement to finish the study. The writers?s objective of this thesis is to learn the importance of intercultural communication in order to maintain a good service in Lucky City Restaurant at Hoofddorp. Moreover, this thesis will analyze the influence of culture differences toward communication process of organizational member especially to support service performance. The ...

Abstract

The main purpose of this research is to determine a suitable menu for River Side Oriental Cuisine Restaurant, a restaurant with a three-Asian-cuisine concept (Malaysian-Chinese, Japanese, and Thai cuisine) that is planned to be opened this year. The menu selections are based and focused on the customers? preferences of the River Side target market, who are potentially both the regular and non-regular guests of Golden River Restaurant excluding the children. These preferences include food habits and preferences, nutritional requirements, as well ...

Abstract

Rumah Makan Bakwan Ing adalah rumah makan dengan menyajikan menu Bakwan sebagai menu utamanya. Bakwan Ing sudah berdiri sejak sepuluh tahun lalu, tetapi nama Bakwan Ing sendiri belum begitu diketahui khalayak ramai, karena itu Bakwan Ing memerlukan adanya kegiatan promosi yang dilakukan secara terorganisir untuk mengenalkan nama Bakwan Ing pada khalayak ramai. Salah satu kegiatan promosi dapat berupa pemberian voucher sebagai bentuk penghargaan terhadap pelanggan. ...

Abstract

Pengkondisian udara pada restoran tidak hanya mendinginkan udara saja tetapi juga mengatur aliran udara dalam restoran sehingga asap tidak tercium keruang makan atau tercipta keseimbangan udara. Sistem Air Conditioning mencakup pendinginan udara, ventilasi udara buang, tekanan udara dalam restoran, distribusi udara dingin, keamanan dari bahaya kebakaran, peralatan dapur dan peralatan makan sedangkan ruang Dapur banyak ditemukan di banyak gedung semisal restauran, hotel, rumah sakit, plasa-plasa atau mall, dan tentu di rumah tangga. Di dapur memasak adalah proses membuat perubahan kimia dan ...

Abstract

Perancangan Media Komunikasi Visual sebagai pendukung promosi Maix Gatti Cafe and Restaurant pada media lini atas dan media lini bawah adalah proyek yang bertujuan untuk memperkenalkan kembali Maix Gatti Cafe and Restaurant sebagai kafe dan restoran yang menawarkan citarasa dunia dengan menghadirkan suasana musikal. Perancangan media lini atas meliputi iklan Surat Kabar, majalah, tabloid dan Signboard sedangkan untuk media lini bawah meliputi brosur, poster, cenderamata (compact disc, kaos , topi dan Stiker), kartu undangan, kupon diskon. Kesimpulan dan tujuan dari rancangan ...

Abstract

Recently in the organizations, the loyalty of the employees becomes more and more important. The managers give more effort and spend more money to gain and maintain employees' loyalty. Customer Loyalty is important, but through employee's loyalty we also can get the loyalty of the customers. That's why through this research we want to analyze the influence of leadership style implemented by the manager of restaurant Rasa Senang Oisterwijk to the loyalty of the employees. In the first chapter, we will ...

Abstract

The thesis is written as the as the final part of the trainingship in order to examine and improve the inventory systems in Moy Fa Restaurant. The writters use qualitative research method . The qualitative research is divided into two parts. The first part of the thesis will introduce about the history of Moy Fa Restaurant, the previous system that is used in Moy Fa Restaurant for purchasing, receiving, and storing. The second part of the thesis is about the literature ...

Abstract

The Food and Beverage Department in a hotel is one of the departments that generates big revenue. Kitchen, as food production facility plays a big role in producing these big numbers. Cooperation with related departments in providing food service is very essential. Specially Sales and Marketing Department in selling the food product. Cost Control Department also plays a big role in determining the revenue generated. When the food cost increases (is fluctuating), this is not only the Kitchen's mistake. Because as ...

Abstract

This dissertation into marketing strategic through buffet events is written as the final part of the trainingship. Ln order to examine; Buffet events as a main tool of Moy Fa's marketing strategy to increase the quantity of regular customers. Qualitative research has been conducted. This qualitative research is divided into five parts. The first part of the literature review concerns the concept of marketing strategic and buffet. These review shows that marketing strategic in hospitality industry have big influences, this also ...

Abstract

Quality has become essential to the success of every business, especially in hospitality industry. The goal of quality is relatively simple and straightforward: to consistently meet or exceed customer expectations by providing products and services at process that create value for customers and profits for the company. Achieving quality, on the other hand, is hardly simple and seemingly never straightforward. The new issues into the quality now becomes more famous. Total Quality Management (TQM) - as written in this thesis; a ...

Abstract

Consumers used to judge a restaurant primarily on ambiance, service, and food quality. But now, a fourth criteria has been added: wine. Wine is a unique subject. It can be made from many kinds of different grapes, have some principles of tasting, need a specific treatment for storing and have rules to serve. This thesis will analyze the wine menu in Spandershoeve, how the wine can influence the restaurant performance in Netherlands. This thesis is written as the final task of ...

Abstract

Restoran Jade Imperial yang berlokasi di jalan Raya Kupang Indah No. 27 dan Plaza Tunjungan IV lantai 5 Surabaya merupakan restoran yang berpijak pada konsep yang sama yaitu restoran China serta pada satu menejemen. Kedua restoran juga memiliki kesamaan dalam menyediakan hidangan yaitu Chinese Food dan menu-menu khas restoran tersebut. Namun, bila dicermati secara detail terutama dalam konteks interior dan dekorasinya, masing-masing restoran ini menggunakan unsur-unsur yang berbeda pada elemen pembentuk ruangnya. Penelitian ini meneliti tentang perbandingan penataan interior pada kedua ...

Abstract

Unsur Feng Shui Aliran Bentuk pada restoran `Dapur Babah Elite? di Jakarta ini merupakan penelitian yang mempelajari dan memahami ilmu Feng Shui Aliran Bentuk sebagai seni menata ruang dengan ilmu Desain Interior. Penelitian ini dilakukan dengan menggunakan metode komparasi dengan pendekatan analisis kritis. Penelitian ini membahas mengenai persamaan dan perbedaan ilmu Feng Shui Aliran Bentuk sebagai seni menata ruang dengan ilmu Desain Interior yang bermanfaat membuka wawasan mengenai Feng Shui sebagai salah satu bentuk kebudayaan yang digunakan untuk menata ruang interior ...

Abstract

This report is going to discuss about consumer behaviour in Parkheuvel restaurant. It is very necessary to put the matter into the surface because if we run service industry especially in Horeca ( Hotel, restaurant, andcafe ) we have to know exactly our customers in order to stay and survive in rail of competition. Many things have been done to attrack customers, for example: maintaining the quality of the products, offering various menus at reasonable prices, designing the restaurants in a ...

Abstract

This dissertation is written as the final part of the traineeship. In order to improve the Influence of Relationship Marketing Concerning Customer Loyalty in the Restaurant Hotel Savelberg. In this dissertation, I will emphasize the restaurant. Qualitative research has been conducted. This qualitative research is divided into five parts. The first part of me literature review concerns the concept of marketing and relationship marketing management. This review shows that relationship marketing and marketing have a big influence and information about the ...

Abstract

Rainforest Resto merupakan konsep restoran nuansa alam terbuka disertai fasilitas bar dan live music yang menyajikan hidangan Asia dengan menu utama seafood. Rainforest Resto, sesuai dengan arti yang sesungguhnya dalam bahasa Indonesia disebut sebagai restoran hutan tropis. Rainforest Resto merupakan restoran yang didesain meyerupai nuansa alam terbuka dengan interior dikelilingi pepohonan tropis dan akuarium dengan fasilitas bar dan live music serta menyajikan menu Asia yaitu masakan bercitarasa Indonesian, Japanese, Chinese dengan hidangan utama seafood. Dengan menempatkan hidangan seafood dalam restoran bernuansa ...

Abstract

Rancangan usaha ini disusun dengan tujuan untuk memberikan gambaran mengenai pendirian suatu restaurant di daerah Surabaya beserta peluang pasar yang ada. Selain itu juga menjelaskan tentang suatu bentuk restaurant yang terkesan unik dan masih belum ada di Surabaya dengan menggabungkan beberapa konsep yang artistik. Penelitian yang kami lakukan dalam menyusun rancangan usaha ini berbentuk observasi dengan melakukan pengamatan pada beberapa restaurant yang cukup besar dikota Surabaya. Rancangan usaha ini mempertimbangkan mengenai peluang, pangsa pasar dan halangan yang mungkin timbul dari pendirian ...

Abstract

This thesis is written as the final part of the traineeship program conducted by Petra Christian University and Christelijke Hogeschool Noord-Nederland, Leeuwarden. The main subject of this thesis is Evaluating the Existing Standard Operation Procedure and Planning for a New Training Program. The purpose of this dissertation is to get a better understanding of the importance of Standard Service Operation Procedure and how important the Standard Service Operation Procedure is for service performance, which is acted out by the server or ...

Abstract

Penelitian ini dibuat dengan tujuan untuk mengetahui menu makanan apa saja yang termasuk dalam 4 (four) box categories, serta menganalisa keuntungan dan kepopuleran menu yang dijual dan menentukan strategi yang dilakukan untuk memaksimalkan tingkat penjualan makanan. Penulis menggunakan teori-teori mengenai Menu Engineering dan teori-teori yang mendukung faktor diatas. Dalam mendukung penelitian, Penulis menggunakan data kualitatif sebagai pendukungnya. Tehnik pengukuran yang dipakai oleh Penulis adalah dengan menggunakan Popularity Index dan Contribution Margin. Hasil Penelitian menunjukkan bahwa menu Juan Lo memberikan Contribution Margin ...

Abstract

Sandwich Corner is a bakery cafe which is a combination of a bakery and cafe. Sandwich Corner offers a variety of sandwiches as its specialties. Besides sandwiches, Sandwich Corner also provides a variety of pastry and bakery products to anticipate the customer?s unpredictable demand. The financial source of Sandwich Corner is gathered from Johan and Nina, Rp 250,000,000.00 each, in which the total amount of Sandwich Corner?s equity is Rp 500,000,000.00. Sandwich Corner is planned to be located at East Surabaya, ...