Setiawan, Herman ( 0745009 ) (2010) Warung Ceu Kokom : A Business Plan. Undergraduate thesis, Universitas Kristen Maranatha.
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Abstract
Soybean is one of Indonesian cuisine. In addition to a diet rich in vitamins, soy is also a food that is easy to make variations. One famous example is the soybean, in addition to cheap Tempe also has proved a good nutrient for the body. If the soy-based foods such as tempeh is combined with recipes from overseas, will surely give a new flavor in the world of cuisine. This business plan discusses Fusion Food which is a new concept in the world in Indonesian cuisine. Food Fusion concept will be applied in the restaurant business which presents the results of fusion recipes menus. The main target of this business is the people of Bandung. as we know that in Bandung was a lot of eating places that serve not only the taste but the new experience of enjoying food. Since Bandung is selected as the main venue, the restaurant's name is adapted to the environment and local culture. "Warung Ceu Kokom" is selected as the name of this restaurant. Each chapter in this business plan will describe in detail the concept and the uniqueness of this restaurant has to offer.
| Item Type: | Thesis (Undergraduate) |
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| Subjects: | P Language and Literature > PE English |
| Divisions: | Faculty of Letters > 45 English for Business Professional |
| Depositing User: | Perpustakaan Maranatha |
| Date Deposited: | 13 Mar 2015 10:49 |
| Last Modified: | 13 Mar 2015 10:49 |
| URI: | http://repository.maranatha.edu/id/eprint/11101 |
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