The Potential of Chocolate Products as a Culinary Business (A Study in Tangerang, Banten)

DOI

10.2991/ictgtd-18.2018.38How to use a DOI?

Keywords

Tourim, Restaurant, Chocolate, Culinary, Potential

Abstract

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.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Jesica Laurencia Putri
AU  - Diena Mutiara Lemy
PY  - 2018/03
DA  - 2018/03
TI  - The Potential of Chocolate Products as a Culinary Business (A Study in Tangerang, Banten)
BT  - Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018)
PB  - Atlantis Press
SP  - 323
EP  - 331
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-18.2018.38
DO  - 10.2991/ictgtd-18.2018.38
ID  - LaurenciaPutri2018/03
ER  -