Identification of Service and Pricing Factors at a Padang Restaurant

DOI

10.2991/assehr.k.200331.131How to use a DOI?

Keywords

restaurant, service and pricing policy, entrepreneurship, campus

Abstract

Campus restaurants offer benefits to students who live on campus, live with their parents, or live in boarding houses, and they present opportunities to other businesses in the area. However, running a business as a food-service entrepreneur can be challenging because one needs an understanding of the restaurant business and an appreciation of the value of menu innovation. Small Business Trends (2011) reported the following: “The most appealing elements of business (at least for me right now) are innovation, connection, and courtesy.” Therefore, various strategies related to service and pricing need to be determined to run a restaurant. A small business entrepreneur is defined as an individual who establishes and manages a business for the principal purpose of profit and growth (Carland et al., 1984; Yallapragada and Bhuiyan, 2011). This study describes how Padang restaurant entrepreneurs near the Universitas Indonesia campus and the area surrounding another university near Depok City implement service and price policies for a clientele of students on limited budgets.

Copyright

© 2020, 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  - Istiadi
PY  - 2020
DA  - 2020/04/03
TI  - Identification of Service and Pricing Factors at a Padang Restaurant
BT  - Proceedings of the 3rd International Conference on Vocational Higher Education (ICVHE 2018)
PB  - Atlantis Press
SP  - 126
EP  - 131
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200331.131
DO  - 10.2991/assehr.k.200331.131
ID  - 2020
ER  -