Bogor Hospitality Journal
Vol 8 No 1 (2024): Bogor Hospitality Journal

EFEKTIVITAS PENGGUNAAN BAHASA INGGRIS DALAM PENAMAAN MENU KULINER DI MISSBEE PROVIDORE RESTAURANT

Zia Kemala (Sekolah Tinggi Ilmu Ekonomi Pariwisata Yapari)
Khoirul Fajri (Sekolah Tinggi Ilmu Ekonomi YAPARI)



Article Info

Publish Date
26 Jun 2024

Abstract

entrepreneurs must be able to facilitate the language of their target consumers. The research was carried out at Miss Bee Providore, which has received the Travelers' Choice Award from Trip Advisor with the highest number of reviews. The method used in this research is qualitative descriptive. Data collection techniques included questionnaires, interviews, and documentation studies. This research involved key informants such as visitors, the owner of Miss Bee Providore Restaurant, representatives from PHRI, AKAR, culinary tourism industry experts, as well as academics and associations related to language and culinary tourism. Based on the research findings, two main points were identified. Firstly, there are five criteria for naming products using a foreign language, namely it should be easy to pronounce, easy to understand, relevant to the product, have a positive image, and be unique. Secondly, the effectiveness of using English in product naming aims to create a product image, enhance product quality, create uniqueness, assist in information compilation, create differentiation, generate purchase desire, create positive attitudes/feelings, and establish a basis for expansion.

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Journal Info

Abbrev

bhj

Publisher

Subject

Description

Nature-based Tourism Cultural Tourism Culinary TourismSustainable Tourism Development Community-based Tourism Ecotourism Creative Tourism Social Media for Tourism Marketing Smart Tourism Gastronomy Herbs, Spices, &Traditional Food Cultural Food Studies Food Product & Pastry Food Packaging & Product ...