The Potential of chocolate products as a culinary business (A Study in Tangerang, Banten)
| Main Authors: | Putri, Jesica Laurencia, Lemy, Diena Mutiara |
|---|---|
| Other Authors: | Abdullah, Ade Gafar, Suprina, Rina, Amrullah, Amrullah, Gantina, Devita |
| Format: | BookSection PeerReviewed |
| Terbitan: |
Atlantis Press
, 2018
|
| Subjects: | |
| Online Access: |
http://repository.uph.edu/2115/ https://www.atlantis-press.com/proceedings/ictgtd-18/25894593 |
Daftar Isi:
- Tourism sector has a good impact for the destination’s local economy. Restaurant is a part of toursim sector. Types of restaurant are grouped based on the product and service given for the customer. Dessert can not be seperated from the existence of restaurant. One of the dessert product found in some dessert cafe is chocolate product. The potential of restaurant is also giving some benefit for the capital owner who develops the culinary business. Therefore, chocolate product which is one of the dessert product, should has a power for developing the culinary business. By doing a research based on related sources and response from respondent through questionnaire, the data result from those sources will be used to show the chocolate product potential in the culinary business. The potential of chocolate product is needed and giving an affect for the capital owner who is going to run a dessert cafe business.