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
as the food characteristic. The writers specify the research on the customer foods?
preferences considering that food items on the menu reflect the characteristic of a
restaurant more than beverage items and play a more important role to accomplish
the success of a restaurant business.
The writers do both descriptive and exploratory research. In the
descriptive research, the writers gather the customers? data to know the customer
foods? preferences, their wants and needs, and their buying behaviour. The data is
collected by distributing questionnaire to 50 respondents randomly. In the
exploratory research, the writers find out how to develop a good and suitable
menu for River Side Oriental Cuisine restaurant by doing a literature study,
having an informal discussion with the owner and doing a field observation. The
source of selecting the menu items are from cookbooks and internet. The writers
have a discussion with the owner to know his plan to open the River Side Oriental
Cuisine restaurant, such as the concept of River Side, the variety of cuisine, and
the target market of River Side Oriental Cuisine restaurant.
The data that has been gathered from the questionnaires and the
information from the discussion and the observation is then analyzed. The
findings will be used as a basic determination to select the menu items.
Next, the writers suggest the owner a menu example of each those cuisine
including the set menu. The preferences analysis of the questionnaire is, however,
useful as it serves as an input for the owner before finalizing the menu for River
Side Oriental Cuisine restaurant.
(33401071) GITA ROSALIN
(33401056) TJIA IVONE SOETANTO
(NA00000358) KIN YU WONG
(NA00000004) HENK BRUINS
(NA00000352) VAN DER HOEK
Universitas Kristen Petra
Year : 2006
1. CONSUMER RESEARCH
2. CONSUMER BEHAVIOR
menu, restaurant, preference
s1 - Skripsi/Undergraduate Thesis (Program Manajemen Perhotelan)
Skripsi No. 02010288/HTL/2006; Tjia Ivone Soetanto (33401056), Gita Rosalin (33401071)
The resource(s) is/are owned by the Creator/Contributor.Reproduction & distribution for non-commercial purposes is permitted provided that the credit for the Creator/Contributor and the source are explicitly stated,and no alteration are made