Strategi Pengembangan Salsa Café Dan Bistro Di Hotel Kumbokarno Yogyakarta

Ika Arista Suzanti, Ani Wijayanti - AKPAR BSI Yogyakarta

Sari


Abstract

The research is a qualitative research purposed to examine the development strategy of Salsa Café and Bistro restoran at Kombokarno Hotel Yogyakarta. The data was collected by active participation interviews, direct observation and study of reference. The respondents are kombokarno hotel staff and all side involved in the operation of the hotel in general and in particular Salsa café and Bistro.

The data is analyzed by descriptive and SWOT analysis. Kombokarno Hotel is one of jasmine hotel which has a strategic location, which is in the Malioboro tourist area. The hotel has a café & Bistr,  named Salsa that provide food and beverage services to guests along 24 hours. Hotel Kombokarno and Salsa café has a different management, although still in the same family. Some of the obstacles faced are the lack of equipment and a small area of Salsa Cafe. The existence of Salsa café provide special attraction for visitors Kombokarno Hotel, because it provides service for eating and drinking, both in restorant or room service.

Keywords : Strategy, Development and  Restoran



Teks Lengkap:

PDF (English)

Referensi


Arief, Rachman. 2005. Pengantar Ilmu Perhotelan & Restoran. Yogyakarta : Graha Ilmu

Bambang, Hariadi. 2005. Strategi Manajemen. Jakarta : Bayumedia Publishing.

Broto M.P. 2011. Manajemen Strategi Pemasaran. Jurnal Hospitour, Vol II, No.1 :71-82, April.

Cahyono, Bambang Tri (1993). Strategi Pemasaran Untuk Berbagai tahap. Jurnal Magister Manajemen, No.6 Tahun III.

David, Fred R. 2004. Manajemen Strategis. Jakarta.PT. Indeks kelompok Gramedia.

Kotler, P.1997, Marketing Management: Analysis, Planning Implementation, and Control,9thed, Englewood Cliffs,N.J : Prentice Hall International,Inc.

Marsum, WA. 2005. Restorant dan Segala permasalahannya. Yogyakarta: Andi Offset.

Sigit, Slamet Rinoho. 2010. Food and beverage Service Skill. Yogyakarta: Budi Mulia Dua Culinary School.

Soekresno. 2001. Manajemen Food & Beverage Service Hotel. Yogyakarta : PT. Gramedia Pustaka Umum.

Sugiarto, Endar dan Sulartiningrum, Sri. 2003. Pengantar Akomodasi dan Restoran. Jakarta: PT.Gramedia Pustaka Umum.

Sulastyono, Agus Drs, M.Si. 2008. Manajemen Penyelenggaraan Hotel. Bandung : Alfabeta.

http://www.flither.com/13019/what-is-the-difference-between-a-bsitro-diner-cafe-trattoria-and

Sammeng, Andi Mappi. 2001. Cakrawala Pariwisata. Jakarta: Balai Pustaka

Salusu, J. 1996. Pengambilan Keputusan Stratejik. Jakarta: Grasindo.




Terbit setiap bulan Maret & September, ISSN : 2087-0086 (print), 2655-5433 (online)