TINJAUAN TERHADAP PENERAPAN BAURAN PROMOSI PADA USAHA RUMAH MAKAN SATE H. PARDI CABANG DR. M. ISA PALEMBANG
| Main Author: | KHORIF, MA’RUF |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/3055/1/COVER.pdf http://eprints.polsri.ac.id/3055/2/BAB%20I.pdf http://eprints.polsri.ac.id/3055/3/BAB%20II.pdf http://eprints.polsri.ac.id/3055/4/BAB%20III.pdf http://eprints.polsri.ac.id/3055/5/BAB%20IV.pdf http://eprints.polsri.ac.id/3055/6/BAB%20V.pdf http://eprints.polsri.ac.id/3055/7/DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/3055/ |
Daftar Isi:
- The title of this final is the review of the implementation of the promotional mix at Sate H. Pardi Restaurant Branch DR. M.Isa Palembang. The purpose of this research is to know whether the promotional mix applied by Restaurant Sate H. Pardi been optimal and to know the effort in optimizing the application of the promotional mix at Restaurant Sate H. Pardi. This research was conducted at Restaurant Sate H. Pardi located in Jl. DR. M. Isa No.171, Ilir Timur II, Kota Palembang. The results of the study is that Strill has not been optimal promotional activities conducted by Restaurant Sate H. Pardi in promoting products that will be offered. Such as lack of advertaising media that are used in performing the company’s promotions, electronic media is not used at all by the company, print only by making the company’s banner. Besaide that, the company also does not provide a specific budget to do the promotion. Based on the conclusions, it is suggested to the company to able to improve an optimize the promotional mix that is still less than optimal and the company must provide a special budgetfor the cost of the promotion company.