This research studies the challenge of traditional culinary in the form of new food creation from some cities in Indonesia which claim themselves as special souvenirs and put the city’s name in naming the food. As souvenirs differentiation, it is a good news. However, these food creations are neither the traditional food from the cities nor using local ingredients for the materials. This research studies 3 food creations namely Jogja Scrummy, Malang Strudel and Surabaya Snowcake. Then, it questions the origin of the food creation, the reason of putting the city’s name, and the response of the tourists. The methods used in the research are observation, interview and documentation. The data were analyzed by descriptive qualitative technique. The results show that the food creations claim as special souvenirs to the city as they can not be found in other cities. However, they fulfill the characteristics of souvenirs. Therefore, as the time goes by, these food creations will be recognized as typical souvenirs of the city.
{"title":"THE PHENOMENON OF FOOD CREATION BUSINESSES WITH CITY’S NAMES AS SOUVENIRS","authors":"Anik Nuryani, H. Rahayuningsih","doi":"10.24123/JBT.V2I01.1085","DOIUrl":"https://doi.org/10.24123/JBT.V2I01.1085","url":null,"abstract":"This research studies the challenge of traditional culinary in the form of new food creation from some cities in Indonesia which claim themselves as special souvenirs and put the city’s name in naming the food. As souvenirs differentiation, it is a good news. However, these food creations are neither the traditional food from the cities nor using local ingredients for the materials. This research studies 3 food creations namely Jogja Scrummy, Malang Strudel and Surabaya Snowcake. Then, it questions the origin of the food creation, the reason of putting the city’s name, and the response of the tourists. The methods used in the research are observation, interview and documentation. The data were analyzed by descriptive qualitative technique. The results show that the food creations claim as special souvenirs to the city as they can not be found in other cities. However, they fulfill the characteristics of souvenirs. Therefore, as the time goes by, these food creations will be recognized as typical souvenirs of the city.","PeriodicalId":103621,"journal":{"name":"Jurnal Bisnis Terapan","volume":"81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128385601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The food industry keeps on growing due to the needs of each individual for food to survive. The purpose of this research is to determine the influence of aesthetics, serviceability, perceived quality and durability on the customer satisfaction of Le Fluffy Dessert. Population in this study is customers who already bought product of Le Fluffy Dessert. The number of the population is 53 people. The sampling technique used is saturated sampling. This research uses total of 53 Le Fluffy Dessert customers as the samples. The data are collected using questionnaire. The technique analysis used in this research is multiple linear regression analysis. The results show that aesthetics and serviceability have no significant effect on the customer satisfaction of Le Fluffy Dessert. The results also show that perceived quality and durability significantly affect the customer satisfaction of Le Fluffy Dessert.
{"title":"PENGUKURAN ASPEK KEPUASAN KONSUMEN LE FLUFFY DESSERT","authors":"L. Dewi, Stella Nathania","doi":"10.24123/JBT.V2I01.1087","DOIUrl":"https://doi.org/10.24123/JBT.V2I01.1087","url":null,"abstract":"The food industry keeps on growing due to the needs of each individual for food to survive. The purpose of this research is to determine the influence of aesthetics, serviceability, perceived quality and durability on the customer satisfaction of Le Fluffy Dessert. Population in this study is customers who already bought product of Le Fluffy Dessert. The number of the population is 53 people. The sampling technique used is saturated sampling. This research uses total of 53 Le Fluffy Dessert customers as the samples. The data are collected using questionnaire. The technique analysis used in this research is multiple linear regression analysis. The results show that aesthetics and serviceability have no significant effect on the customer satisfaction of Le Fluffy Dessert. The results also show that perceived quality and durability significantly affect the customer satisfaction of Le Fluffy Dessert.","PeriodicalId":103621,"journal":{"name":"Jurnal Bisnis Terapan","volume":"469 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124385613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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