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/).
Cite this article
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 -