scholarly journals FAKTOR-FAKTOR YANG MEMENGARUHI GETOK TULAR PADA USAHA RESTORAN WARALABA DI JAKARTA

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Glisina Dwinoor Rembulan
Keyword(s):  
Large Scale ◽  
Word Of Mouth ◽  
Online Media ◽  
Consumption Choices ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Voting System ◽  
Quality Of Food

<p><em>In 2017 the number of franchise turnover in Indonesia reached 200 trillion </em><em>rupiah </em><em>with a composition of 65% contributed by foreign franchises and 35% came from local franchises. The food and beverage industry sector also contributes 80 percent of the total franchise turnover in Indonesia. Based on data from the Ministry of Tourism of Indonesia, restaurant businesses with medium and large scale increased in number even though based on the percentage of growth slowed down. From 2008-2011 the restaurant business experienced an increase of 600 units of restaurants. This explains that restaurant businesses, especially food and beverages, have a high appeal to people's consumption choices. Various factors of attraction and weakness of a franchise restaurant is not uncommon to be a discussion and recommendation of the community either directly or online media. This study aims to measure whether influenza is influenced by the quality of food, the quality of restaurant officers, and the appearance of the restaurant. This study used multiple regression and SPSS 24 to analyze the data. The result of this research explains that partially </em><em>word of mouth</em><em> is not influenced by the quality of food, the quality of the restaurant officer, and the appearance of the restaurant. Simultaneously, these factors have an effect on the word of mouth. The use and socialization of the voting system and comments on the factors in this study can help the restaurant franchise business in the formation and dissemination of public spirits.</em></p><p><strong><em> </em></strong></p><p><strong><em>Keywords:</em></strong><em> Restaurant, franchise, word of mouth</em><em></em></p><p> </p>

scholarly journals Effect of Temperature, Time and Amount of Alkaline Treated Cotton Seaweed (ATS) Products Dried in a Dryer Oven on Product Quality

2019 ◽  
Vol 2 (2) ◽  
pp. 56
Author(s):  
Mochammad Masud ◽  
Mohammad Effendi ◽  
Miftachul Huda
Keyword(s):  
Effect Of Temperature ◽  
Drying Time ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Optimal Value ◽  
Food And Beverage ◽  
Level 3 ◽  
Temperature Time ◽  
Level 2

Eucheuma cottonii seaweed contains carrageenan, which is used as an ingredient for the food and beverage industry. This must be processed first by an alkaline process and then dried to become chips known as alkaline treated cotton chips (ATC) products. The process of drying seaweed was done using an oven dryer using heat energy that can be adjusted to the drying time, temperature and number of products so that the quality of the dried products of seaweed products that have been processed into Alkaline Treated Cotton Seaweed (ATS) to be used as an advanced product becomes ATC (Alkali Treated Cotton Chips). The results of this study aim to find out the optimal value of temperature, drying time and the amount of ATS to get output from ATC in accordance with SNI 8170: 2015 standard and received by the customer. Based on the results of the study, it was found that the minimum significant drying process for moisture content was 12.10% at level 2, 1 kg weight, level 2 temperature 70 oC with level 3 drying time 400 minutes. Whereas the maximum gel strength is 910 gram / cm2 at level 1, weight 0.5 kg, level 2 temperature 70 oC with level 2 drying time 320 minutes.

scholarly journals Safety and quality of bacterially fermented functional foods and beverages: a mini review

2020 ◽  
Vol 4 (3) ◽  
pp. 123-127 ◽  
Author(s):  
Tolulope Joshua Ashaolu
Keyword(s):  
Food Processing ◽  
Functional Foods ◽  
Fermented Foods ◽  
Nutritional Content ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Functional Beverages

Abstract Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations.

scholarly journals Corporate Social Responsibility in Food and Beverage Industry: An Analysis Study of Soft Drinks Sector in Algeria

2018 ◽  
Vol 14 (1) ◽  
pp. 190
Author(s):  
Ounane Boumediene ◽  
Yahiaoui Nour El Houda
Keyword(s):  
Public Health ◽  
Social Responsibility ◽  
Good Information ◽  
Ethical Practices ◽  
Analysis Study ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Corporate Social

The aim of this study is to highlight the most important issues of social responsibility for companies in the Algerian beverage sector. In Algeria, despite growing concerns of consumers and health advocates in effects associated with high levels of consumption of beverages on public health, along with other issues such as; the quality of drinks, percentage of sugar, ingredients, packaging. Studies dealing with social responsibility in this sector are rather scarce. Our results show that applying CSR principles stills not very common in this field and too much efforts are needed in order to legitimize the activity of the enterprises, likewise an increasing acceptance of social responsibility principles so that to establish the rules of ethical practices in the future. Finally, some urgent measures, such as installing a good information system as well as a set of laws and standards that regulates CSR, and reducing the effect of the informal sector should be undertaken by the Algerian government.

scholarly journals Adakah Persepsi Konsumen Dan Kualitas Produk Mempengaruhi Keputusan Pembelian Soes Legends?

2020 ◽  
Vol 12 (2) ◽  
pp. 76-89
Author(s):  
Liliana Dewi ◽  
Quinta Marvellyn
Keyword(s):  
Product Quality ◽  
Research Method ◽  
Quantitative Research ◽  
Sampling Method ◽  
Consumer Perceptions ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Initial Survey

Soes Legends is a business that is engaged in the food and beverage industry that offers dried chocolate fill products. Based on the initial survey conducted by the author, the factors that dominate consumers in buying Soes Legends products are consumer perceptions and the quality of Soes products. The purpose of this study was to determine the effect of consumer perceptions and product quality on the decision to purchase Soes Legends products. The research method used is quantitative research with the sampling method is purposive sampling. The population in this study were all Soes Legends consumers who had repeated as many as 125 people with a sample of 96 people. The technique of collecting data uses a questionnaire with a Likert scale. The results of the questionnaire datawere analyzed to test factors and test variables using SPSS version 23. The results of this study indicate that consumer perceptions and product quality influence the decision to purchase Soes Legends products.

SOCIAL MEDIA INFLUENCERS AND ELECTRONIC WORD OF MOUTH: THE COMMUNICATION IMPACT ON RESTAURANT PATRONIZING

2021 ◽  
Vol 14 (8) ◽  
pp. 46-56
Author(s):  
Rida Azim ◽  
Praveen Balakrishnan Nair
Keyword(s):  
Social Media ◽  
Word Of Mouth ◽  
Electronic Word Of Mouth ◽  
Quantitative Methodology ◽  
Intention To Purchase ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
The Social ◽  
Food And Beverage ◽  
Business Entities

Innovative forms of digital communications using blogging, vlogging, etc. have led to wider recognition and acceptance of social media influencer marketing by business entities. The purpose of this study is to explore the characteristics of electronic Word of Mouth (eWOM) generated by food blogging, that has an impact on consumers when they seek out the reviews by social media influencers to make dining decisions. More precisely, the study identifies four independent variables; The expertise of Source (EX); Popularity of Source (PO); Convenience of Information (CO) and Familiarityof Source (FA); and examines its impact on consumers’ Intention to Purchase (IN). The study starts off with a discussion of the coming of digital marketing communication, allowing traditional word of mouth marketing to evolve into the electronic word of mouth. The study followed quantitative methodology and the data was gathered using self-administered questionnaires. 353 usable responses were received, and the data were statistically analyzed using SPSS. The results show that the consumers’ the intention was strongly impacted by the familiarity of source and convenience of information, while the correlation is low for the expertise of source and popularity of source. The findings fill in the lack of studies in this area, specific to the food and beverage industry in the geographical context, and provide marketers a clearer picture of what is being valued by the consumers when they seek out opinions by the social media influencers. This in turn helps their decision-making when choosing food bloggers as part of their social media marketing strategy.

Influencing Factors on Customer Satisfaction towards American Brands in the Food and Beverage Industry in Malaysia

2016 ◽  
Vol 2 (2) ◽  
pp. 69 ◽  
Author(s):  
Nur Atiqah Rochin Demong ◽  
Abdul Kadir Othman ◽  
Salmi Bawasa
Keyword(s):  
Customer Satisfaction ◽  
Influencing Factors ◽  
Perceived Value ◽  
Perceived Quality ◽  
Kuala Lumpur ◽  
Customer Expectation ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Convenience Sampling

Customer satisfaction is the ultimate aim to food and beverage F&B industry as it ascertains that satisfied customers will stay loyal and reduce the amount of complaints towards their brand of choice. The main purpose of the research is to understand the influencing factors on customer satisfaction towards American brand in F&B industry in Malaysia. Convenience sampling method was used involving the respondents that consist of customers and shoppers within five mega malls in Kuala Lumpur to represent the total population of the study. The researcher used a multiple regression analysis to analyze 384 data from customers. The results indicate a positive and significant influence of all influencing factors (perceived quality, perceived value and Customer Expectation) on customer satisfaction. Customer expectation is seen to be the factor that was highly influential towards satisfaction, followed by perceived quality and perceived value. The implications of the study are discussed in the paper.

Sign in / Sign up

Export Citation Format

Share Document