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Journal articles on the topic 'Catering'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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1

Sawong, Karina Septea Asie, Dini Ririn Andrias, and Lailatul Muniroh. "PENERAPAN HIGIENE SANITASI JASA BOGA PADA KATERING GOLONGAN A2 DAN GOLONGAN A3 DI KOTA PALANGKA RAYA PROVINSI KALIMANTAN TENGAH." Media Gizi Indonesia 11, no. 1 (May 15, 2016): 1. http://dx.doi.org/10.20473/mgi.v11i1.1-10.

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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
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2

Priskila, Ressa, and Jonathan Markus Senas. "Aplikasi E-Catering Berbasis Website Menggunakan Metode Waterfall (Studi Kasus: Joca Catering)." Journal of Information Technology and Computer Science 1, no. 3 (December 12, 2021): 220–29. http://dx.doi.org/10.47111/jointecoms.v1i3.8816.

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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.
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3

Suhayati, Ely, Windi Novianti, Cun Figitria Panca Rhema, and Defitri Agustini. "DIGITAL MARKETING DALAM RANGKA MENGEMBANGKAN USAHA ERNA SARI CATERING." Majalah Ilmiah UNIKOM 20, no. 2 (October 31, 2022): 79–84. http://dx.doi.org/10.34010/miu.v20i2.9495.

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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
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4

Witriani, Anggun, and Sri Ekowati. "ANALISIS STRATEGI PENGEMBANGAN BISNIS DILIHAT DARI FAKTOR INTERNAL DAN EKSTERNAL PADA USAHA YOLANDA CATERING ARGAMAKMUR." (JEMS) Jurnal Entrepreneur dan Manajemen Sains 3, no. 1 (December 29, 2021): 57–66. http://dx.doi.org/10.36085/jems.v3i1.2737.

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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
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5

Edwards, John S. A. "Flight Catering." Food Service Technology 4, no. 2 (June 2004): 93. http://dx.doi.org/10.1111/j.1471-5740.2004.00092.x.

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6

Wood, Blair P., and Deborah E. Greig. "Catering industry." Clinics in Dermatology 15, no. 4 (July 1997): 567–71. http://dx.doi.org/10.1016/s0738-081x(97)00003-5.

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7

King, Tony. "Inflight Catering." Tourism and Hospitality Research 3, no. 2 (September 2001): 181–84. http://dx.doi.org/10.1177/146735840100300211.

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8

Collison, Roger. "Catering Technology." Nutrition & Food Science 85, no. 4 (April 1985): 18–19. http://dx.doi.org/10.1108/eb059076.

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9

Kipps, Michael, and Victor Middleton. "HOSPITAL CATERING." Nutrition & Food Science 90, no. 2 (February 1990): 5–7. http://dx.doi.org/10.1108/eb059283.

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Kipps, Michael, and Victor Middleton. "HOSPITAL CATERING." Nutrition & Food Science 90, no. 3 (March 1990): 8–9. http://dx.doi.org/10.1108/eb059293.

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Kipps, Michael, and Victor Middleton. "HOSPITAL CATERING." Nutrition & Food Science 90, no. 4 (April 1990): 18–19. http://dx.doi.org/10.1108/eb059308.

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12

Lockie, Gillian. "OFFSHORE CATERING." Nutrition & Food Science 91, no. 3 (March 1991): 2–3. http://dx.doi.org/10.1108/eb059331.

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13

Nurholidan Siregar, Zamzami, and Guntoro Guntoro. "SISTEM INFORMASI CATERING DI RATU CATERING BERBASIS WEB." ZONAsi: Jurnal Sistem Informasi 1, no. 2 (February 24, 2020): 104–14. http://dx.doi.org/10.31849/zn.v1i2.3320.

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Pemesanan catering merupakan suatu kegiatan yang dilakukan konsumen untuk pemesanan produk berupa Paket makanan atau catering. Proses pemesanan di Ratu Catering dilakukan dengan datang langsung ke lokasi atau pun melalui telepon sehingga proses pemesanan jadi lama dan kurang efektif. Dan melakukan pencatatan laporan penjualan yang masih manual dengan melakukan pencatatan di buku. Sistem Informasi ini menggunakan sistem Aplikasi berbasis Web yang dibuat dan diimplementasikan menggunakan bahasa pemrograman PHP dan HTML, Dengan Database penyimpanan menggunakan MySQL dan desain sistem dibuat menggunakan UML. serta pengujian sistem dengan Black-Box testing dan keakuratan Sistem Infromasi berdasarkan pengujian pengguna. Hasil penelitian ini bahwa Sistem Informasi Catering dapat mempermudah dalam proses pemesanan catering bagi pelanggan dan mempemudah untuk merekap laporan penjualan.
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14

Pangestu, Tommy Chandra, Amelia Alexandra P. W, and Tjwanda Putera Gunawan. "Aplikasi Pemesanan Multi Catering Berbasis Android." Journal of Information System,Graphics, Hospitality and Technology 1, no. 02 (October 31, 2019): 47–53. http://dx.doi.org/10.37823/insight.v1i02.41.

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Pihak catering ingin mempertahankan dan menambah customer dengan menyajikan pilihan menu yang bervariasi. Sementara pihak customer sering berganti catering agar tidak bosan dengan makanan dari catering tertentu. Proses pemesanan kebanyakan catering yang ada sekarang, informasi yang diberikan kurang detail hanya sekedar melalui telepon, sehingga sering terjadi salah paham dalam pemesanan. Apalagi jika pada saat itu orang yang memesan catering sangat membutuhkan jasa catering tersebut. Untuk menjembatani hal ini, maka dibutuhkan sebuah aplikasi yang dapat menangani semua permasalahan dan meningkatkan kualitas layanan catering tersebut, yaitu aplikasi multi catering. Pada penelitian ini, dikembangkan aplikasi jasa layanan Multi Catering Online untuk usaha catering rumahan. Aplikasi ini berbasis android dilengkapi dengan web service PHP dan menyimpan data ke dalam database MySQL. Aplikasi Multi Catering ini hanya melayani bisnis catering rumahan, tidak melayani bisnis catering yang berbasis bisnis atau event. Terdapat 4 (empat) actor yang terlibat dalam aplikasi Multi Catering ini, yaitu admin aplikasi, vendor, pengantar, dan customer. Admin Multi Catering dapat memantau aplikasi Multi Catering seperti laporan, filter search, dan pengaturan member. Sedangkan, vendor catering merupakan pihak yang menyediakan catering yang hendak dipilih oleh customer pada aplikasi ini, baik paket maupun non paket. Pengantar merupakan user yang bertugas mengirimkan catering kepada customer yang memesan. Customer pada aplikasi ini merupakan user yang berperan sebagai pemesan catering. Dengan adanya aplikasi Multi Catering ini dapat membantu pihak vendor catering serta customer agar lebih mudah menangani proses pemesanan catering yang ada, dan meningkatkan layanan bisnis catering yang ada saat ini dengan bantuan chatting dan notifikasi. Aplikasi Multi Catering ini sangat menguntungkan vendor dan customer. Kata Kunci—Android, Catering Online, Multi Catering, Web Service.
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15

Holloway, Irmgard M. "Teaching catering: catering lecturers' perspectives on students and classrooms." Vocational Aspect of Education 44, no. 1 (January 1992): 65–79. http://dx.doi.org/10.1080/10408347308003831.

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16

Therkelsen, A. "Catering for yourself: Food experiences of self-catering tourists." Tourist Studies 15, no. 3 (August 5, 2015): 316–33. http://dx.doi.org/10.1177/1468797615597859.

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17

Salma Abdullah, La Ode Sumail,. "Innovative Behavior And Emotional Intelligence Of Managers In Managing A Catering Business." Jurnal Manajemen 23, no. 2 (June 8, 2019): 290. http://dx.doi.org/10.24912/jm.v23i2.478.

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The main problem of SME Catering family business in Makassar City is low competitiveness which has an impact on financial performance. This study investigates the causes of low competitiveness through the role of the manager's innovative behavior and emotional intelligence. Sampling uses purposive sampling by setting the owner and manager as respondents. Data was transformed from the score to scale data through SolAnd 1.9 software application and data analysis using WarpPLS 3.0. This study found that Catering's financial performance is good because ownership is increasing. The more catering ownerships are the better innovation of managers and better financial performance. Although innovative managers are good, the emotional intelligence of managers is still low, financial performance is also low. The catering business is vulnerable to the risk of raw materials. Therefore, managers who are able to innovate and have personal qualities to work are needed indeed the competitiveness of this business increases.
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18

Taufan, Gibran, and Nina Meliana. "Sistem Pemesanan Catering Berbasis Web pada PT. Catering Servis Utama." Jurnal Syntax Fusion 1, no. 10 (October 25, 2021): 568–77. http://dx.doi.org/10.54543/fusion.v1i10.82.

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Catering Servis Utama merupakan perusahaan yang fokus pada bidang pemesanan makanan untuk berbagai acara yang dilakukan di rumah maupun di gedung. Dalam menjalankan usaha catering tersebut, promosi dan informasi layanan catering masih dilakukan hanya mengandalkan brosur serta nomor telepon yang tercatat pada brosur. Hal tersebut membuat perusahaan sulit bersaing dengan perusahaan catering lain yang sudah lebih baik. Melihat kondisi tersebut penulis bermaksud mengadakan penelitian yang bertujuan untuk memberikan solusi melalui studi lapangan dan studi kepustakaan dalam rangka membangun Sistem Pemesanan Catering Berbasis Web pada PT. Catering Servis Utama. Hasil dari penelitian ini penulis dapat membuat sistem pemesanan catering berbasis web yang dapat mempermudah konsumen dalam melakukan pemesanan catering dan pembuatan laporan bulanan yang menginformasikan data pemesanan konsumen. Sistem informasi ini juga memudahkan konsumen maupun Admin dalam melakukan rangkaian proses pemesanan catering dari mulai input data pribadi konsumen hingga proses pemesanan catering secara online, sehingga diharapkan dapat meningkatkan layanan perusahaan dan dapat meningkatkan pemasukan keuangan serta perusahaan semakin berkembang.
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Ma, Dongling, Baoze Liu, Qingji Huang, and Qian Zhang. "Evolution Characteristics and Causes—An Analysis of Urban Catering Cluster Spatial Structure." ISPRS International Journal of Geo-Information 12, no. 8 (July 28, 2023): 302. http://dx.doi.org/10.3390/ijgi12080302.

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Studying the development characteristics of the urban catering industry holds significant importance for understanding the spatial patterns of cities. In this manuscript, according to the characteristics of the distribution of catering points and based on catering point of interest (POI) data of 106 cities in China in 2016 and 2022, we propose the Natural Nearest Neighbor Single Branch Model (NNSBM) to identify catering points by adaptive clustering, which improves the efficiency of identifying catering clusters. Subsequently, a catering spatial structure division model is constructed to classify the spatial structure of catering clusters into 3 major categories and 17 subcategories, and the evolution pattern of urban catering clusters is analyzed. In addition, based on the population density raster data, a bivariate spatial autocorrelation model is employed to analyze the complex relationship between the distribution of urban catering clusters and population density, revealing the distinctive characteristics of urban catering cluster evolution. The results showed that (1) In the initial stage of catering cluster formation, catering activities tend to gather first in a specific area of the city, giving rise to the main catering cluster. However, as the catering industry progresses, the phenomenon of “central fading” occurs within the main catering cluster. (2) The overall trend of the catering spatial structure of most cities showed an evolution toward low primacy–high concentration (Lp-Hc), and cities at different stages of catering capacity exhibited different evolution characteristics of catering clusters. (3) The influence of population density on catering distribution was staged, with a varying impact on cities with different types of catering spatial structures.
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Uddin, Badie. "Aplikasi Pemesanan Catering Menggunakan SMS Gateway Berbasis Web." Jurnal Telematika 12, no. 1 (October 3, 2017): 71–76. http://dx.doi.org/10.61769/telematika.v12i1.185.

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Currently Sedap Catering promotional media is the promotion of word of mouth by consumers who have been using the service Sedap Catering. Besides Sedap Catering also use the media brochure as a media campaign. Consumers are still making catering reservations by going to Sedap Catering to see brochures or ordering. In order to better reach the broader marketing, it is necessary to have a system that can make an order online so it can facilitate consumers to make reservations catering at Sedap Catering. This application uses CodeIgniter which is one of the PHP and MySQL Framework as a data storage database and applications built using Sublime Text. The Catering Booking Application at Sedap Catering can make it easier for customers to make reservations, and is expected to improve the service of Sedap Catering for consumers who will make reservations at Sedap Catering.Saat ini media promosi Sedap Catering adalah promosi dari mulut ke mulut oleh konsumen yang sudah pernah memakai jasa Sedap Catering. Selain itu Sedap Catering juga menggunakan media brosur sebagai media promosi. Konsumen masih melakukan pemesanan catering dengan cara mendatangi tempat Sedap Catering untuk dapat melihat brosur atau melakukan pemesanan. Agar lebih menjangkau pemasaran yang lebih luas, maka diperlukan adanya suatu sistem yang dapat melakukan pemesanan secara online sehingga dapat mempermudah konsumen untuk melakukan pemesanan catering di Sedap Catering. Aplikasi ini menggunakan CodeIgniter yang merupakan salah satu Framework PHP dan MySQL sebagai database penyimpanan data serta aplikasi yang dibangun menggunakan Sublime Text. Aplikasi Pemesanan Catering di Sedap Catering ini dapat mempermudah konsumen untuk melakukan pemesanan, dan diharapkan dapat meningkatkan pelayanan Sedap Catering untuk para konsumen yang akan melakukan pemesanan di Sedap Catering.
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21

Maj, Agnieszka. "„Dieta z pudełka” ‒ motywacje osób korzystających z gotowego cateringu dietetycznego." Acta Universitatis Lodziensis. Folia Sociologica, no. 58 (September 30, 2016): 165–75. http://dx.doi.org/10.18778/0208-600x.58.11.

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Celem artykułu jest omówienie zjawiska korzystania z cateringu dietetycznego. Artykuł opiera się na wywiadach pogłębionych, przeprowadzonych z osobami korzystającymi z tego rodzaju usługi. Jego celem jest próba ustalenia motywacji osób badanych do korzystania z tego rodzaju usług oraz tego, jak catering dietetyczny wpisuje się w ich wizję zdrowia, szczupłej sylwetki czy ideału ciała.
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22

Clark, john R. "Improving Catering Productivity." Cornell Hotel and Restaurant Administration Quarterly 38, no. 6 (December 1997): 60–67. http://dx.doi.org/10.1177/001088049703800621.

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23

Lynch, Paul, and Nick Johns. "Self-catering accommodation." International Journal of Hospitality Management 26, no. 2 (June 2007): 241–43. http://dx.doi.org/10.1016/j.ijhm.2006.12.006.

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24

Evans, Christopher H. "Catering to chondrocytes." Science Translational Medicine 10, no. 469 (November 28, 2018): eaav7043. http://dx.doi.org/10.1126/scitranslmed.aav7043.

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25

Stanner, Sara. "Catering for health." Nutrition Bulletin 26, no. 3 (September 2001): 255–58. http://dx.doi.org/10.1046/j.1467-3010.2001.00115.x.

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26

Maudsley, Christina. "CATERING FOR HEALTH." Nutrition & Food Science 89, no. 3 (March 1989): 2–3. http://dx.doi.org/10.1108/eb059227.

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27

Scobie, Patricia. "CATERING FOR HEALTH." Nutrition & Food Science 87, no. 4 (April 1987): 10–11. http://dx.doi.org/10.1108/eb059439.

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Scobie, Patricia. "CATERING FOR HEALTH." Nutrition & Food Science 87, no. 5 (May 1987): 18–20. http://dx.doi.org/10.1108/eb059452.

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Scobie, Patricia, and Daniel Stevenson. "CATERING FOR HEALTH." Nutrition & Food Science 87, no. 6 (June 1987): 5–8. http://dx.doi.org/10.1108/eb059454.

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30

Grankina, Svetlana Valerievna, and Viktoria Sergeevna Yudina. "ADDITIONAL CATERING SERVICES." Наука XXI века: актуальные направления развития, no. 1-1 (2021): 158–61. http://dx.doi.org/10.46554/sciencexxi-2021.02-1.1-pp.158.

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31

Yahya, Rohaziah, and Yusof Ismail. "Wan Catering Company." IIUM Journal of Case Studies in Management 13, no. 2 (September 27, 2022): 25–32. http://dx.doi.org/10.31436/ijcsm.v13i2.189.

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Wan Catering Company has been in food catering and event management for more than 15 years in Puchong town, Selangor, Malaysia. It is a family business. This family business practices a humanized approach. Wan Catering emphasized collaboration, empathy, social responsibility, and humanity in its food catering and event management services. It balances economic responsibility and other responsibilities. The company experienced business volatility during the strict movement control order due to the pandemic of covid-19. The Company performed its humanitarian initiative by distributing food to the poor and needy within its neighborhood and other places. While engaging in social work, Wan Catering Company also received orders from other non-governmental organizations to supply food for distribution to the needy.
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32

Буряшкина, А. С., Е. В. Батаева, and М. И. Иваев. "Robotization in catering." Regional and Branch Economy, no. 3 (June 13, 2024): 164–70. http://dx.doi.org/10.47576/2949-1916.2024.3.3.022.

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В статье анализируется практика применения роботизации в ресторанах для контроля приема и обработки заказов. Отмечается, что путем внедрения робота-официанта можно повысить эффективность ресторанного бизнеса и уровень сервиса. Такая инновация вызовет интерес у постоянных покупателей, а также привлечет новых и позволит повысить продажи. Помимо этого, робот-официант может сэкономить затраты ресторана на зарплаты официантов, отпускные и человеческий фактор. The article analyzes the practice of using robotics in restaurants to control the receipt and processing of orders. It is noted that by introducing a robot waiter, it is possible to increase the efficiency of the restaurant business and the level of service. Such an innovation will arouse interest among regular customers, as well as attract new ones and increase sales. In addition, a robot waiter can save restaurant costs on waiter salaries, vacation pay and human factors.
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Stanner, Sara, and Jenny Woolfe. "Catering for Health: a guide for teaching healthier catering practices." Nutrition Bulletin 26, no. 2 (June 2001): 165–66. http://dx.doi.org/10.1046/j.1467-3010.2001.00134.x.

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Wang, Feng Xia, and Lin Wang. "A Preliminary Study on the Green Catering in Hainan." Advanced Materials Research 524-527 (May 2012): 2482–85. http://dx.doi.org/10.4028/www.scientific.net/amr.524-527.2482.

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Nowadays, “eating” has become more than a satisfaction with feeding people, but a level of being healthy. The appearance of the green catering fulfilled people’s demand of being fit. Catering, as a most essential one of the six tourist factors, played a vital role in constructing the International Tourist Destination and developing tourism, and became an important strength in enhancing the economy. The green catering asked Hainan’s catering for a deep-level requirement as well. Therefore, how to lead the “Green Catering” and improve the current situation of Hainan’s catering industry has become the vital problem how to enhance the quality of the tourist. This article is to find out the problems existed in Hainan’s catering industry and analyze the macro and regional environment based on the current situation of green catering in China, considering Hainan’s green catering as the object around the conditions of the development of green catering, in order to gain the attention of the relevant departments, standardizing and internationalizing the green catering industry.
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Wardana, Moch Rafly Wisnu, Husni Angriani, and Ahyar Muawwal. "ANALISIS PELANGGAN SMART CATERING MENGGUNAKAN METODE NET PROMOTER SCORE." KHARISMA Tech 18, no. 1 (March 22, 2023): 151–64. http://dx.doi.org/10.55645/kharismatech.v18i1.329.

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Smart Catering merupakan sebuah aplikasi yang bergerak dibidang layanan pemesanan makanan berbasis website. Saat ini Smart Catering telah memiliki 61 pengguna. Pengalaman pengguna dalam menggunakan website Smart Catering dan probabilitas pengguna dalam merekomendasikan website Smart Catering dapat meningkatkan dan mempertahankan eksistensi dari website tersebut. Untuk mengetahui probabilitas pengguna dalam merekomendasikan website Smart Catering, maka dilakukan analisis pengguna dengan menggunakan metode Net Promoter Score (NPS). Untuk mengetahui hal tersebut, maka dilakukan survei terhadap pelanggan Smart Catering dengan menggunakan 11 pernyataan yang berkaitan dengan tingkat kegunaan website Smart Catering. Berdasarkan hasil analisis yang telah dilakukan terhadap 45 data responden menunjukkan bahwa pengguna website Smart Catering akan merekomendasikan website tersebut dengan skor yang diperoleh adalah 55,09% ditinjau dari aspek kegunaan website Smart Catering.
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Garnida, Gilang Gerry, Muhammad Adly Kurnia, and Tiara Ismaya Nursyifa. "Pengaruh Service Quality dan Product Quality terhadap Customer Satisfaction di XX Catering Bandung." JIP ( Jurnal Industri dan Perkotaan ) 20, no. 1 (March 28, 2024): 8. http://dx.doi.org/10.31258/jip.20.1.8-17.

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Food service providers, including accommodation and beverage services, have faced notable declines in revenue due to governmental travel and social restrictions. This impact is evident in businesses like XX Catering, a party catering company. This study aimed to assess customer responses towards XX Catering's service quality, product quality, and overall satisfaction amidst these challenges. The research involved 134 participants, primarily female, aged between 26 and 30, holding bachelor's degrees, and employed in the private sector. Results from validity and reliability assessments of the questionnaire indicated reliable data for analysis. Descriptive analysis revealed mean values exceeding 4 for most indicators, suggesting relatively high service and product quality. Multiple linear regression analysis demonstrated that service and product quality significantly influenced customer satisfaction, explaining 63.6% of the variation.
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Sun, Hanyu. "Study on the Business Model and Development of Catering Chains." Advances in Economics, Management and Political Sciences 61, no. 1 (December 28, 2023): 127–35. http://dx.doi.org/10.54254/2754-1169/61/20231161.

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With the growth of China's national economy, the catering market has shown a strong momentum of development. People's demand for catering is growing, and catering chain stores provide consumers with diversified choices, so catering chain stores have been developed. Chain restaurants are, to a certain extent, the inevitable product of the development of the catering industry. It is a form of business organization and business model, referring to the expansion of catering enterprises through chain operation and franchising. This paper takes Haidilao and Xiangcai brand Nongchengji as examples, based on their successful business models. The study was conducted on the market size, competition, franchise mode, and management mode of chain catering. In addition, the development process and existing problems of Chinese chain catering were analyzed, and finally improvement suggestions were proposed, which provide examples and references for China's mechanization, and China's chain catering industry will enter a new era of development in the future
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Gu, Qingya. "Current Situation and Countermeasures of the Catering Distribution Industry under the O2O Mode." BCP Business & Management 32 (November 22, 2022): 77–82. http://dx.doi.org/10.54691/bcpbm.v32i.2872.

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With the help of Internet technology, the catering industry has formed a variety of new marketing modes, which overturned the original catering mode to a large extent. Therefor, the enterprises can choose more effective distribution methods to promote the development of the catering distribution industry. In this context, this work studied the current situation of the catering distribution industry under the O2O mode, analyzed the development situation of the catering O2O market and the catering distribution O2O mode, and articulated the current application situation of the O2O mode in the catering distribution industry. Also, this work analyzed the problems existing in the O2O mode in the catering distribution industry, including the potential risks of food products due to insufficient market supervision, non-standard food distribution and improper handling of after-sales problems. To address the problems, we put forward associated solutions to improve the management system by strictly implementing the catering distribution service standards and building an intelligent system to form a take-out distribution O2O closed loop. This study is expected to provide a guarantee for the sustainable development of the catering industry.
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Sari, Meri Mayang, Eduard Hotman Purba, Ramadhan Aulia Sasmito, and Melissa Rizka Aulia. "Strategi Promosi Dalam Meningkatkan Daya Saing Pemasaran Catering Pada Budhe Jaya Catering." CICES 10, no. 1 (February 25, 2024): 1–10. http://dx.doi.org/10.33050/cices.v10i1.3080.

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This research aims to determine promotional strategies in increasing the competitiveness of catering purchases at Budhe Jaya Catering. The data used is primary data obtained directly from the research location in the form of the type of advertising used and secondary data in the form of a brief history of Budhe Jaya Catering. The analytical method used in this research is qualitative analysis. Based on the research conducted, the data obtained shows that the promotion carried out by Budhe Jaya Catering was not successful because it only used brochures and signboards, this greatly af ected the level of orders and income of Budhe Jaya Catering to increase purchasing competitiveness. Therefore, it would be better for Budhe Jaya Catering to use more ef ective media in carrying out its promotions so that the public can know about the existence of Budhe Jaya Catering so that the level of orders increases.
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Manggala Putri, Syah Amelia. "The optimization of Al Maidah catering home business through financial records and marketing management." Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat 5, no. 3 (April 27, 2022): 197–204. http://dx.doi.org/10.12928/jpm.v5i3.5279.

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Yogyakarta is known as a city center of education, cultural center as well as a tourist destination by both domestic and international tourists. This condition really supports the development of a home-based culinary business, especially catering. Al Maidah Catering is a home-based business managed by the millennial generation with good and stable development. The problems faced in the development of Al Maidah Catering home business are the absence of recording financial statements and the absence of an effective and efficient marketing strategy implementation. The absence of recording financial reports and marketing management cause the performance of Al Maidah Catreing's home business being less optimal. The purpose of this service is to provide solutions to these problems by conducting training and assistance in recording financial reports as well as marketing management training and assistance. The result of this training is that partners have been able to record simple financial reports and apply marketing management which has a positive effect on increasing sales, by carrying out online marketing strategies for Al Maidah Catering's home business through IG Ads which are proven to be effective and efficient
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Purnawita, Widiati, Winiati Pudji Rahayu, and Siti Nurjanah. "Praktik Higiene Sanitasi dalam Pengelolaan Pangan di Sepuluh Industri Jasa Boga di Kota Bogor." Jurnal Ilmu Pertanian Indonesia 25, no. 3 (July 29, 2020): 424–31. http://dx.doi.org/10.18343/jipi.25.3.424.

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Catering industry is a food business which produces ready-to-eat food or food that will not be cooked or reheated before serving. Therefore, the safety of food produced by catering industry becomes very important. During period of 2015–2017, the food produced by catering industry was the third largest cause of food borne outbreak in Indonesia. This showed poor compliance level of food hygiene and sanitation in the catering industry, especially during food production. This study was aimed to measure the compliance level of sanitation and hygiene practices during food production in catering industries. This study was carried out in 10 catering industries located in Bogor City, consisting of 2 catering industries in class A2, 4 catering industries in class A3, and 4 catering industries in class B. Data collection was carried out by observation using checklist which was developed from Regulation of The Minister of Health Number 1096 Year 2011. Result showed that catering industries in class A2, A3, and B had an average compliance level of hygiene and sanitation practices during food production. The stage of raw material procurement in class A2 and stage of food processing in class A2, A3, and B were still in poor compliance level of hygiene and sanitation practices that should be more improved. Keywords: catering industries, compliance level, hygiene and sanitation, food production
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Lavrova, L. Yu, and E. L. Bortsova. "Flour side dishes with high iodine content." Khleboproducty 31, no. 3 (2022): 46–48. http://dx.doi.org/10.32462/0235-2508-2022-31-3-46-48.

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The paper presents the results of the study to determine the optimal amount of dry kelp powder introduced into the homemade noodle formulation, which was from 2 to 6% instead of prime grade wheat flour. Organoleptic, physico-chemical quality indicators and microbiological safety indicators were determined, the amount of iodine in the experimental samples was established, which ranged from 16,8 to 64,1 μg. The following methods were used to carry out the study: organoleptic (GOST 31986–2012 «Catering services. Method of organoleptic assessment of the quality of catering products»); determination of dry substances mass fraction (GOST R 54607.4–2015 «Catering services. Methods of laboratory control of catering products. P. 4. Methods for determining moisture and dry substances»); determination of fat content (GOST R 54607.5–2015 «Catering services. Methods of laboratory control of catering products. P. 5. Methods for determining fat»); determination of protein content (GOST R 54607.7–2016 «Catering services. Methods of laboratory control of catering products. P. 7. Determination of protein by the Kjeldahl method»); determination of iodine by titrimetric method; determination of sugars (GOST R 54607.6–2015 «Catering services. Methods of laboratory control of catering products. P. 6. Methods for determining sugar»); microbiological methods (GOST R 54607.9–2016 «Catering services. Methods of laboratory control of catering products. P. 9. Microbiological trials»); determination of dietary fiber content was carried out by calculation. It is proved that the developed flour garnish can be attributed to a functional food product, since the iodine content in it is more than 15% of the average daily consumption rate.
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Hafizi, Muhammad Riza, Jelita Jelita, and Deanti Aulia. "PENERAPAN UANG MUKA DI CATERING AULIA DAN CATERING HJ. WATI PERSFEKTIF EKONOMI ISLAM DI KOTA PALANGKA RAYA." JURNAL AL-QARDH 3, no. 1 (February 11, 2019): 28–36. http://dx.doi.org/10.23971/jaq.v3i1.1186.

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Catering becomes a solution to consumers who want to fulfill their needs and wants without having to waste time and energy. This is also a challenge for a catering businessman to maintain and keep improving their service quality from time by time so can keep satisfying consumers. In the payment system, catering business is using down payment system. According to that case, to understand more about how the down payment application in Islamic economics perspective need to studied more details. This research aimed to analyze and understand (1) How are the down payment application of Catering Aulia and Catering Hj. Wati in Palangkaraya City. (2) How the buying and selling system with the down payment in Islamic economics perspective.The result of this research is the application of down payment in Catering Aulia and Catering Hj. Wati is an 'urf or a habit that is done both for catering owners and their customers. Application of down payment in catering payments in terms of the usual materials included in the 'urf fi'li, while in terms of good and bad judgments included into 'urf shahih. In practice, both in Catering Aulia and Catering Hj. Wati the amount of down payment is not specified. And if there is an order cancellation then the down payment will be refunded in full except at certain moments. Implementation of down payment viewed in terms advantages may be done as long as no party feels disadvantaged. Down payment made to avoid any breach between the catering owners and consumers.
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Siregar, Annisa Shalvira. "Analisis perhitungan harga pokok produksi pada Catering Dapoer Laziid (Pendekatan variabel coasting)." Fair Value: Jurnal Ilmiah Akuntansi dan Keuangan 5, no. 3 (October 25, 2022): 1268–81. http://dx.doi.org/10.32670/fairvalue.v5i3.2451.

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This study aims to determine the calculation of the cost of production at Catering Dapoer Laziid. Catering Dapoer Laziid is a business engaged in catering that produces types of food ranging from food to catering for large parties and events as well as catering for daily meals. Catering Dapoer Laziid serves orders in large quantities so a detailed breakdown of production costs is needed. Dapoer Laziid Catering is located in the Medan Johor area, Medan City. The data research technique in this research is descriptive with qualitative. After researching and analyzing the process of calculating the cost of production using the Variable Costing method at Catering Dapoer Laziid using the variable costing method, it can help MSMEs in calculating production costs, where this variable costing method separates production and non-production costs, namely fixed costs. and variable costs. There are several MSMEs that have not taken into account the cost of electricity and marketing costs into the cost of production, where these costs also include costs incurred even though they are not included in direct production costs in the Catering process at Dapoer Laziid. This resulted in the difference in the selling price between the calculation of Catering Dapoer Laziid and variable costing.
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Manconi, Alberto, and Massimo Massa. "A Servant to Many Masters: Competing Shareholder Preferences and Limits to Catering." Journal of Financial and Quantitative Analysis 48, no. 6 (December 2013): 1693–716. http://dx.doi.org/10.1017/s0022109014000052.

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AbstractWe study what determines catering through the payout policy and how catering affects firm value. We create a catering index, measuring how the firm caters to its investors’ payout preferences. The index is based on the revealed payout preferences of mutual funds holding the firm’s stocks. Catering is constrained by market segmentation and dispersion in investor payout preferences. It is also associated with positive value effects: Firms increasing their catering index also experience an increase in value. Furthermore, greater catering ability is associated with a more positive market reaction to corporate announcements of equity issues and dividend payouts.
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Hidayatulloh, Choerul, Helena Louise Panggabean, and Evi Noviaty. "ANALISIS STRATEGI BISNIS USAHA KULINER CATERING (STUDI KASUS PADA SHINTA CATERING DEPOK)." KOMPLEKSITAS: JURNAL ILMIAH MANAJEMEN, ORGANISASI DAN BISNIS 10, no. 1 (June 23, 2021): 79–93. http://dx.doi.org/10.56486/kompleksitas.vol10no01.229.

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The more advanced the times and changes in the pattern of human life, the human needs also change especially primary needs, one of which is food and drink. One of the businesses providing fast food is the catering business. Shinta Catering is a catering business that is classified as superior and has good potential to continue to grow rapidly. But on the other hand, Shinta Catering experienced a decline in sales. Therefore, the purpose of this study is to analyze the problems of the culinary business strategy applied by Shinta Catering. The analysis used is descriptive analysis to get an overview of the company's environment related to the Opportunities, Threats, Strengths, and Weaknesses of Shinta Catering and formulating strategies using the SWOT matrix. Quantitative descriptive analysis using EFE, IFE, and IF. And the data that has been collected is then analyzed using a descriptive approach, namely the approach used to analyze the questionnaire data by describing the questionnaire data that has been collected as it is. The results of the research from a SWOT analysis combine two factors in a company. The results of the SWOT analysis on the Shinta Catering Depok business from both IFAS and EFAS matrices show that the SO strategy has the highest value among the ST, WO, WT, and SW strategies and it can be seen that the position of the Catering business in Depok is in quadrant 1 by implementing an aggressive strategy. from a marketing point of view. This position is a very favorable situation for Shinta Catering, where the business has opportunities and strengths so that it can take advantage of opportunities in the catering business
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Ajat Sudrajat. "Analysis of Culinary Business Development Strategies in The Perspective of Islamic Ethics (Case Study In Ms. Djito Batu's Catering Ambassador Business)." International Journal of Islamic Education, Research and Multiculturalism (IJIERM) 5, no. 1 (February 19, 2023): 122–40. http://dx.doi.org/10.47006/ijierm.v5i1.199.

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The potential for culinary business development in Malang City is growing rapidly, one of which is in the catering business sector. More than 100 catering businesses in Malang prove that this business is in great demand by the people of Malang City. One of the catering businesses located in Malang City is Duta Catering, Ms. Djito, which is located between the border of Malang City and Batu City. Catering Ambassador Ms. Djito is one of the best catering businesses and is ranked No. 01. For the city of Malang and No. 02 for all East Java Province. Of course, achieving this is not an easy thing, but Catering Ambassador Ms. Djito has strategies for developing her business, and they are analyzed using Islamic Ethics. From the in-depth research findings, it can be seen that the strategy used by Ambassador Catering, Mrs. Djito, uses 3 strategies. Namely vertical integrity strategy (forward integrity strategy, backward integrity strategy, and horizontal integrity strategy), intensive strategy (market penetration strategy and product development strategy), and diversification strategy implementing a related/concentric diversification strategy. If analyzed with Islamic ethics, the strategies implemented by Catering Ambassador Ms. Djito are in general in accordance with the existing theory. In this case the Catering Ambassador, Ms. Djito, does not only focus on strategies in general, but the Catering Ambassador, Ms. Djito, also does not forget matters regulated by the Islamic Religion
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Akob, Rezki Arianty, Abdul Rakhman Laba, Muhammad Sobarsyah, and Nur Dwiana Sari Saudi. "INOVASI PRODUK DAN KEUNGGULAN KOMPETITIF: STUDI PADA USAHA CATERING DI KOTA MAKASSAR." Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) 6, no. 3 (October 3, 2022): 652–64. http://dx.doi.org/10.31955/mea.v6i3.2327.

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Usaha catering menjadi tren bisnis dan jumlah pengusaha catering terus meningkat sehingga persaingan di dalam bisnis catering ini cukup ketat. Makassar sebagai kota besar yang terus berkembang, laju pertumbuhan perekonomian serta perubahan teknologi dan informasinya pun semakin cepat sehingga banyak lapangan usaha yang bermuculan, hal ini juga terjadi pada usaha bisnis catering di kota makassar yang mengakibatkan persaingan bisnis yang semakin kompetitif. Dalam kompetisi semakin ketat, bisnis catering harus memiliki daya saing yang cukup kuat untuk dapat terus bersaing dengan pesaingnya. Oleh karena itu bisnis catering harus memiliki banyak cara dalam mencapai keunggulan kompetitif. Penelitian ini bertujuan untuk mengetahui pengaruh inovasi bisnis terhadap keunggulan kompetitif pada usaha catering di Kota Makassar. Penelitian ini bersifat kuantitatif dengan hasil bahwa terdapat pengaruh negatif dan signifikan antara inovasi produk terhadap keunggulan kompetitif pada usaha catering di Kota Makassar. Hal ini menunjukkan bahwa semakin tinggi inovasi produk, maka keunggulan kompetitif yang diukur dengan harga, kualitas, dan Time to Market semakin menurun.
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Shepel, T. V., and A. M. Zhyvets. "MODERN TRENDS OF THE DEVELOPMENT OF THE CATERING BUSINESS IN KHERSON REGION." Scientific Notes of Junior Academy of Sciences of Ukraine, no. 1(17) (2020): 41–50. http://dx.doi.org/10.51707/2618-0529-2020-17-05.

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The article enlightens on the present situation of hospitality industry in Kherson region, namely the catering business in today’s social, political and ecological conditions. Analysis of development dynamics of the catering business enterprises of Kherson region is given in the article. The up-to-date classification of the catering business enterprises is presented and new trends of their advancement are noted. Carrying on this scientific research is caused by the paramount importance of the development of the catering business in Ukraine’s economy, as well as its increasing share in Gross National Product of our country and Tavria region. The development stage of the catering business proves to be an important indicator of living standards assessment and attractiveness of the recreational regions. It should be noted that the methodological basis for research carried on includes the following scientific methods and techniques: methods of generalization and systematization, comparative analysis, the historical method. Their implementation has allowed finding out the contradictions in the development of the catering business under complex social and economic conditions, to define and substantiate modern advancement trends of the catering enterprises, to make analysis of development dynamics of the catering business enterprises in Ukraine and Kherson region for 2013–2019 period of time. This vision of a problem has enabled us to determine the target problems in the development of the catering business in Kherson region. The authors of this article consider the peculiarities of the industrial and trading activity of the catering business enterprises. As a result, new scientific and practical approaches to effective management of the catering business enterprises on the basis of discovered resources and possibilities have been proposed. The article reveals the data on the operation of the catering business in Kherson and towns of this region. The information about the most popular catering business institutions with vacationers, tourists, guests and local people has been systemized and sequenced. The results of research have made it possible to reveal the main adaptive mechanisms for the future functioning of the catering business enterprises. Summing up, it should be emphasized that the main perspectives for the development of the catering business under current conditions of civilizational changes in the Ukrainian economy are determined in this article.
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Stephensius, Arvin, and Septia Winduwati. "Strategi Komunikasi Pemasaran Catering Zella dalam Mempertahankan Loyalitas Pelanggan Selama COVID-19." Prologia 6, no. 1 (March 2, 2022): 17. http://dx.doi.org/10.24912/pr.v6i1.10255.

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Catering Zella is one of the MSMEs which is engaged in the food business. This UMKM has become one of the popular caterers in Bekasi City. However, since the COVID-19 virus entered Indonesia and the stipulation of the PSBB by the government, Catering Zella has experienced a decline in turnover. But Catering Zella was able to survive. The success in surviving these difficult times cannot be separated from the communication strategy adopted by Catering Zella. By using qualitative research types and case study research methods, the author wants to describe how the communication strategy adopted by Catering Zella in maintaining customer loyalty during the COVID-19 pandemic. The purpose of this study was to determine the marketing communication strategy in maintaining customer loyalty of Catering Zella during the COVID-19 pandemic. The theories used in this research are marketing communication strategy theory, UMKM, and customer loyalty. The data analyzed were the results of interviews with a permanent lecturer at the Faculty of Communication Sciences at Tarumanagara University, literature studies related to communication strategies and customer loyalty, as well as a review of documents related to Zella Catering. The results of this study indicate that Catering Zella is able to maintain customer loyalty through a marketing communication strategyCatering Zella merupakan salah satu UMKM yang bergerak dalam bidang usaha makanan. UMKM ini menjadi salah satu catering yang diminati di Kota Bekasi. Namun, sejak virus COVID-19 masuk ke Indonesia dan ditetapkannya PSBB oleh pemerintah, Catering Zella mengalami penurunan omset. Namun Catering Zella mampu bertahan. Kesuksesan untuk bertahan di masa-masa sulit ini tentu tidak lepas dari strategi komunikasi yang diterapkan oleh Catering Zella. Dengan menggunakan jenis penelitian kualitatif dan metode penelitian studi kasus, penulis ingin menguraikan bagaimana strategi komunikasi yang diterapkan oleh Catering Zella dalam mempertahankan loyalitas pelanggan selama pandemi COVID-19. Tujuan penelitian ini adalah untuk mengetahui strategi komununikasi pemasaran dalam mempertahankan loyalitas pelanggan Catering Zella selama pandemi COVID-19. Teori-teori yang digunakan dalam penelitian ini adalah teori strategi komunikasi pemasaran, UMKM, dan loyalitas pelanggan. Data yang dianalisis merupakan hasil wawancara dengan satu dosen tetap Fakultas Ilmu Komunikasi Universitas Tarumanagara, studi kepustakaan yang berkaitan dengan strategi komunikasi dan loyalitas pelanggan, serta telaah dokumen yang berkaitan dengan Catering Zella. Hasil penelitian ini menunjukkan bahwa Catering Zella mampu mempertahankan loyalitas pelanggannya melalui strategi komunikasi pemasaran
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