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All Journal Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik VALUTA Jurnal Administrasi Bisnis, Manajemen dan Ekonomi
Juang Novrianto
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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STRATEGI DIFERENSIASI PRODUK DALAM MENGHADAPI PERSAINGAN KULINER (KASUS BISNIS SOP TUNJANG TAMPAN DI PEKANBARU) Juang Novrianto; Lie Othman
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol 1, No 1: WISUDA FEBRUARI 2014
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Abstract

This study was conducted at the First Tunjang Sop located on Jl . Cinnamon Pekanbaru Riau , which is a company engaged in the trade . The purpose of this study was to determine the strategy of product differentiation in the face of the culinary competition in business tunjang perjama pekanbaru soup . The research methods include the location of the research conducted on the first attempt tunjang pekanbaru soup , types and sources of data used is primary data , where the data is obtained directly from the company include product differentiation strategy that made the first attempt tunjang pekanbaru culinary soup and secondary data is data annual obtained from the company's other sales data from the years 2008-2012 , and a general overview of the company , while the analysis of the data using the method of analyzing the data in this study would be conducted degan qualitative descriptive method .Based on the results of research on product differentiation strategy in the face of the culinary competition in the business case tunjang Handsome soup can be seen that most of the respondents to respond well enough that as many as 21 people , or 52.50 % , then the respondents who gave a good response ditangggapi many as 8 or 20 , 00 % and to respond less well addressed as many as 11 people or 27.50 %The obstacles in the face of the product differentiation strategy culinary competition among others : That the lack of parking, lack of ability of the company to maintain a corporate image , a lack of desire and willingness to further develop its business enterpriseFrom these results , the actual product being supported first Handsome culinary soup is considered to be able to compete , but business owners should still consider the quality of marketed products , as well as looking for new innovations . This is done so that businesses can compete soup first SOP tunjang To nex time .Key word : Product, differentiation, marketing strategy,business competition
ANALISIS KEPUASAN PELANGGAN PADA RESTORAN SOP TUNJANG PERTAMA (M1) DI PEKANBARU Juang Novrianto
VALUTA Vol. 2 No. 2 (2016): Jurnal Valuta
Publisher : UIR Press

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Sop Tunjang Pertama (M1) Restaurants consist of 3 culinary spot that specialized in beef-basedsoup in Pekanbaru. The group is operated by family-based business system. The aim of thisstudy is to analyze customers’ perception of culinary service quality on the restaurants.Population are customers of Sop Tunjang Pertama (M1) Pekanbaru. The sample numberconsist of 145 customers who were distributed proportionally in Pinang branch, Kayu Manisbranch and Soekarno-Hatta branch. Variables are culinary service quality on the restaurantsthat consist of 5 dimensions are: tangible, reliability, responsiveness, assurance and emphaty.Data analyzed by using Importance Performance Analysis (IPA). The study reveals thataveragely the culinary service quality is aleady satisfied in 4 dimension that are: assurance(80%), emphaty (70%), responsiveness (69%) and reliability (66%), unless for tangible aspectthat is still less satisfied (58%). The culinary service quality that are need to be enhanced are:parking area, restaurant decoration, dining area comfortness and tidiness, peak hous servicepunctuality, readable and attractiveness of menu.
Co-Authors Lie Othman