| dc.contributor.author | Gunawan, Jessica Hartono | |
| dc.date.accessioned | 2024-01-22T06:55:11Z | |
| dc.date.available | 2024-01-22T06:55:11Z | |
| dc.date.issued | 2013 | |
| dc.identifier.uri | https://dspace.uc.ac.id/handle/123456789/7019 | |
| dc.description | Business planini ditulis untuk mendeskripsikan rencana rinci dalam pembukaanSadiya Ristorante, sebuah restoranfine diningyang berfokus pada edukasibumbu dan rempah Indonesia. Salah satu kekayaan alam Indonesia yang palingberharga adalah bumbu dan rempahnya. Sadiya Ristorante didirikan untukmemperkenalkan bumbu dan rempah Indonesia kepada dunia. Restoran initergolong unik bila dibandingkan dengancompetitorkarena adanya edukasimengenai bumbu dan rempah yang akan dikonsumsi oleh para tamu. Restoran inimenyajikan makananfusionantara makanan khas Italia dengan bumbu danrempah khas Indonesia, dengantagline “Adventure of a Thousand Flavors”.Sadiya Ristorante akan berlokasi di Ubud,Bali, mentarget pasar turis domestikdan internasional dengan rata-rata pengeluaran tinggi. Rencana ini mencakupvisi dan misi perusahaan, analisa industri, rencana operasional, marketing,organisasi, pengembangan, dan keuangan. | en_US |
| dc.description.abstract | The business plan is written to describe the detailed plan in opening SadiyaRistorante, a fine dining restaurant thatfocuses in Indonesian herbs and spiceseducation. One of Indonesia’s most prestigious natural resources is its herbs andspices. Sadiya Ristorante is establishedto introduce Indonesian herbs and spicesto the world. It is unique compared to its competitors because it educates theguests about the herbs and spices that the guests are going to consume. Therestaurant serves a fusion between Italian cuisine and Indonesian herbs and spices,with its tagline “Adventure of a Thousand Flavors”. Sadiya Ristorante will belocated in Ubud, Bali, catering to domestic and international tourists with highspending power. The plan includes company’s vision, mission, industry analysis,operational, marketing, organizational, development, and financial plans | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Universitas Ciputra Surabaya | en_US |
| dc.subject | Herbs | en_US |
| dc.subject | Spices | en_US |
| dc.subject | Education | en_US |
| dc.subject | Indonesia | en_US |
| dc.subject | Italian | en_US |
| dc.subject | Fine Dining | en_US |
| dc.subject | Restaurant | en_US |
| dc.subject | Ubud | en_US |
| dc.subject | Bali | en_US |
| dc.subject | Bumbu | en_US |
| dc.subject | Rempah | en_US |
| dc.subject | Edukasi | en_US |
| dc.subject | Italia | en_US |
| dc.subject | Restoran | en_US |
| dc.title | SADIYA RISTORANTE | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.kodeprodi | 93202 | |
| dc.identifier.nim | 10209037 | |
| dc.identifier.dosenpembimbing | Sandy Wahyudi Tanudjaja | |
