913 research outputs found
Projektipäällikön käsikirja – RESTO-tietotaitokilpailu
No full textTämän opinnäytetyön toimeksiantajana toimi Arene ry:n MARATA -kehittämistyöryhmä. Toiminnallisen opinnäytetyön produkti oli Projektipäällikön käsikirja RESTO-tietotaitokilpailun järjestämiseen. Opinnäytetyön tarkoituksena oli haastattelujen, tutkimuksen ja teorian avulla selvittää, miten kirjoitetaan hyvä käsikirja. Opinnäytetyön tavoitteena oli kirjoittaa sisällöllisesti ja toteutusratkaisuiltaan sellainen käsikirja, joka palvelisi tulevia projektipäälliköitä monipuolisesti sekä tukisi RESTO-tietotaitokilpailun tuotekehitystä.
Toteutusprosessi alkoi RESTO2017 -tietotaitokilpailun projektipäällikkyydestä, jonka ansiosta tarve konseptin kokoavasta teoksesta ilmeni. Teemahaastattelututkimus kolmelle projektipäällikölle vahvisti hypoteesin, jonka mukaan projektipäälliköt olisivat hyötyneet kilpailua yhtenäistävästä teoksesta tapahtumaa järjestäessään. Taustatietoa kerättiin haastattelemalla RESTO-tietotaitokilpailun asiantuntijoita, joiden antamat ideat ja rajaukset ohjasivat prosessia. Teoriapohjan muodostivat hyvän käsikirjan kirjoittamiseen liittyvä teoria ja tuotekehitysteoria. Sisällöllisesti asiantuntijuutta vahvistivat projektinhallinta- ja tapahtumanjärjestämisteoria.
Prosessin pisin vaihe oli produktin kirjoittamisvaihe. Projektipäällikön käsikirjasta tuli visuaalisilta ratkaisuiltaan, kieleltään ja jäsentelyltään RESTO-tietotaitokilpailun järjestämistä helpottava opus, jonka suunnittelu ja toteutus vauhdittivat jo alkanutta työtä kilpailun konseptiin liittyvien asioiden päivittämisessä MARATA -kehittämistyöryhmässä. Jatkoa ajatellen käsikirja tulisi päivittää projektipäälliköiden ideoiden pohjalta. Tulevaisuudessa voidaan tutkia, kuinka hyvin käsikirja lopulta ylsi tavoitteeseensa ja minkälaisia muutoksia siihen tulisi tehdä, jotta RESTO-tietotaitokilpailu yltäisi entistä laajempaan tunnettuuteen kansallisesti ja jopa kansainvälisesti.This thesis was commissioned by Arene union’s MARATA working group. The final product, which was written throughout the process, was Guidebook for Project Manager. The aim of the guidebook is to describe the arrangement of an event called RESTO competition. The purpose for this functional thesis was to examine, how to compose a good manual on the grounds of research, interviews and theory. The objective was to create a guidebook, which would serve future project managers in variously ways while arranging the competition and to develop the concept of RESTO competition.
The need for a guidebook for the competition was noted while working as a project manager at RESTO2017 competition. Qualitative research, in which data was collected by theme interviews from three other project managers, confirmed the need for a coherent guidebook. Three other consultants were interviewed for the guidebook as a background. The theory used in this thesis was related to the theory of non-fiction literature and product development. Project managing and evening planning theory reinforced expertise of the author.
The longest stage of the process was the actual writing of the guidebook. By its visual and linguistic solutions added to act of sorting Guidebook of Project Manager became a piece of work, that fitted to the beforehand set purpose and objective. In addition, the complete process speeded up the update of RESTO competition’s concept. As a future mission, there could be a research in which one could research how the guidebook adapted to its purpose and how it should be modified when RESTO competition could enlarge even as an international event.Projektipäällikön käsikirja saatavissa Kajaanin ammattikorkeakoulun kirjastosta. Käsikirjaa ei ole julkaistu digitaalisessa muodossa
Event Marketing : Case RESTO 2015
No full textThis thesis concentrates on event marketing as a form of case study of the RESTO 2015 event. The research examines event marketing management, planning, actions and execution of the event. The author operated in the event as a marketing intern.
The chosen research method combines qualitative and quantitative methods in order to examine the planning, actions and the execution of the RESTO 2015 Event from the perspectives of organisers and event guests. The commissioner of this thesis is the Multidimensional Tourism Institute that was the organiser institute in the RESTO 2015 Event.
The researched data indicates that the successful execution of event marketing requires careful strategical planning, actions and monitoring where the theoretical background needs to be examined. Moreover, the event is influenced by internal and external factors such as the size and the type of an event, the experience of the guests and visitors where the well planned and implemented marketing comes into effect. In events as RESTO, where the type of an event is small sale and non-profit event, rely on voluntarism can cause the lack of expertise in the event marketing. However, from the overall perspective, RESTO 2015 event marketing executed well. From the future development event management of RESTO events in the future should have higher emphasis on the implementation of planning and marketing control.Opinnäytetyön tarkoituksena oli tutkia tapahtumamarkkinointia RESTO 2015- tietotaitokilpailussa. Opinnäytetyössä tutkittiin tapahtumamarkkinoinnin johtamista, suunnittelua, toimintaa ja toteutusta RESTO 2015 -tietotaitokilpailussa. Opinnäytetyön kirjoittaja työskenteli tapahtumassa markkinointiharjoittelijana.
Tutkimuksessa käytettiin kvalitatiivista ja kvantitatiivista eli laadullista ja määrällistä tutkimusmetodia, jotta tapahtuman suunnittelua, toimintaa ja toteutusta pystyttiin tarkastelemaan järjestäjien sekä vieraiden näkökulmista. Opinnäytetyön toimeksiantajana toimi Matkailualan tutkimus- ja koulutusinstituutti (MTI), joka oli RESTO 2015 -tietotaitokilpailun järjestäjä.
Tutkittu data osoittaa, että menestynyt tapahtumamarkkinointi vaatii strategista suunnittelua, toteutusta ja valvontaa, joiden taustalla toimii tapahtumamarkkinoinnin teoria. Tapahtuman tyyppi ja koko sekä ulkoiset ja sisäiset tekijät vaikuttavat tapahtumamarkkinointiin, jossa hyvin organisoidun markkinointijohtamisen tärkeys tulee esille. RESTO -tietotaitokilpailun kaltaisissa tapahtumissa, jotka ovat pieniä ja voittoa tavoittelemattomia tapahtumia, markkinoinnissa turvaudutaan vapaaehtoistyöhön, joka voi aiheuttaa ammattimaisuuden puutteen tapahtumamarkkinoinnissa. Kokonaisvaltaisesti markkinointi toteutettiin RESTO 2015 tapahtumassa hyvin. Opinnäytetyön kehitysideana tulevaisuuden RESTO -tietotaitokilpailun tapahtumajohtamisessa tulisi ottaa markkinoinnin suunnittelu sekä toteutuksen valvonta paremmin huomioon
TAHAPAN PELAYANAN DI RESTO PADA HOTEL 88 EMBONG KENONGO SURABAYA
No full textThe purpose of this Final Project is to find out the Resto Service at Hotel 88
Embong Kenongo Surabaya. The author made observations and worked as a waiter
at the restaurant at Hotel 88 Embong Kenongo Surabaya. The author can draw the
conclusion that the Resto Service at Hotel 88 Embong Kenongo Surabaya is very
good, which includes welcoming guests who come, giving greetings, asking about
reservations, taking guests, providing menu lists, receiving guest orders, repeating
guest orders, preparing food utensils, serving Drinks, Serves food, Takes dirty plates
on the guest table, Delivers the bill, Gives thanks
PENGARUH BAURAN PEMASARAN (MARKETING MIX) TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN PADA RESTO CAFE ROEMAH NENEK
No full textThis research has a purpose to identify the impact of marketing mix (product, price, promotion and place) toward consumer buying decision at Resto Café Roemah Nenek. The research methods applied in this research are descriptive method and verification. Samples are chosen using accidental random sampling method by involving as much as 150 consumers of Resto Café Roemah Nenek as respondents. Data analysis technique in this research is multiple linear regressions. The result of this research proves that marketing mix are positive towards consumer buying decision as much as 65,6%, on the other hand the other 34,4% is influenced by other factors which aren’t investigated by the author. As a result, it is needed to make an improvement on marketing mix by improving product quality, adjusting price with consumer buying power, increasing the promotion frequency, and providing an enhanced comfy place so that consumer will make a buying decision on Resto Café Roemah Nenek
Perlindungan Hukum Terhadap Waktu Kerja Karyawan Teras Kayu Resto Durian Kota Pekanbaru
No full textIn general, legal protection is all actions that protect justice, can be written or unwritten legal protection. This legal protection is carried out by certain legal instruments. Working time is the length of time used to run a business, working time is calculated from work preparation until closing. According to the Big Indonesian Dictionary, working time is the time that has been scheduled for workers to do their jobs. Working time greatly determines work efficiency and productivity. In this study, the authors focus on the legal protection of working time for employees of the teras kayu resto durian kota pekanbaru. We need to know that violations in the field of labor, especially when it comes to working hours, are still happening all around us. This is due to the large number of businesses pursuing to fulfill the target. Based on the description above, in this study the authors set two main problems, namely how the process of implementing the working time of the employees of the teras kayu resto durian kota pekanbaru and how the form of legal protection for the working time of the employees of the durian restaurant in the city of Pekanbaru. And from these two main problems, this study aims to find out how the process of implementing working time for employees of the teras kayu resto durian kota pekanbaru and to find out how the form of legal protection for employees working time for a teras kayu resto durian kota pekanbaru is formed. Furthermore, for the research method, when viewed from the type the author uses the Observational Research method or in other words the author conducts a survey or goes directly to the research location to get the necessary data. In terms of obtaining this data, the writer uses data collection tools in the form of interviews and questionnaires. This study is a descriptive analysis, namely the author tries to provide a detailed explanation of the legal protection of the working time of the employees of the teras kayu resto durian kota pekanbaru. From the results of the research that the authors get, the working time on the wooden terrace of this durian restaurant has not fully run in accordance with the existing laws and regulations. In addition, there are some forms of legal protection against working time that have not been fully implemented in accordance with existing provisions
Perancangan Pendidikan Anak Usia Dini Kasuari Dan Perancangan Malang Resto–Art Gallery
No full textLaporan ini membahas keterlibatan dalam dua proyek perancangan bangunan, yaitu Pendidikan Anak Usia Dini (PAUD) Kasuari yang berlokasi di Kabupaten Sleman, Daerah Istimewa Yogyakarta, dan Malang Resto–Art Gallery yang berlokasi di Kota Batu, Jawa Timur. Penulis terlibat dalam perancangan proyek PAUD Kasuari sejak awal secara mandiri berdasarkan kebutuhan, peraturan, dan konteks tapak. Proyek kedua yakni, Resto–Art Gallery, penulis bergabung setelah tahap penyusunan konsep selesai, sehingga peran penulis fokus pada pembuatan dokumen skematik, pengembangan rancangan, serta penyusunan interpretasi Rencana Anggaran Biaya (RAB) dan gambar Detailed Engineering Design (DED). Analisis terhadap kedua proyek dilakukan dengan pendekatan 13 butir kompetensi arsitek untuk memahami keterkaitan antara proses desain dengan penerapan dalam rancangan dan tanggung jawab sebagai arsitek. Pembahasan analisis mencakup aspek struktur, material, efisiensi energi, biaya, peraturan, pedoman teknis, dan responss konteks setempat. Perbedaan tingkat keterlibatan di kedua proyek dapat menjadi dasar memandang posisi arsitek dalam berbagai tahapan kerja. Penulis juga merefleksikan nilai-nilai profesi, etika, dan tanggung jawab sosial sebagai pertimbangan dalam setiap keputusan perancangan, baik secara kolaboratif maupun individual. Laporan ini menjadi metode membaca secara reflektif terhadap praktik arsitektur yang kompleks, kolaboratif, dan mengakar kuat pada konteks.
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This report explores the author's involvement in two architectural design projects: the Kasuari Early Childhood Education Center (PAUD) in Sleman Regency, Special Region of Yogyakarta, and the Malang Resto–Art Gallery in Batu City, East Java. For the PAUD Kasuari project, the author handled the design independently from the beginning, responsding to programmatic needs, site conditions, and applicable regulations. In contrast, in the Resto–Art Gallery project, the author joined the team after the concept phase was completed, focusing on schematic documents, design development, and interpreting the Bill of Quantities (BoQ) and Detailed Engineering Design (DED) drawings. Both projects were analyzed through the lens of 13 architect competency points to understand how design processes relate to built outcomes and the responssibilities of architects. The discussion includes structure, materials, cost efficiency, energy considerations, regulatory compliance, and responsses to local context. The varying levels of involvement offered the author insight into how the architect’s role evolves across project stages. Throughout, the author reflected on professional values, ethics, and social responssibility as essential considerations in every design decision—whether individually or within a team. This report serves as a reflective reading of architectural practice that is complex, collaborative, and rooted in context
Tinjauan Etika Bisnis Islam Terhadap Strategi Promosi Di Coffee & Resto Cengkir Klopo Sragen
No full textBusiness is a job that interests many people. Being a businessman can also create jobs for others, growing and increasing competition among business people makes trade demanding to improve ethics, good norms, and healthy promotion competition. Business can not be separated from muamalah, both mu'amalah ma'allah and mu'amalah ma'annas. In the view of fiqh mu’amalah, the contract is carried out by parties who have a certain principle. This principle is the principle that is in the contract that is the basis, if a contract is carried out by the parties concerned with it. The principle is the principle of ibahah; this principle is a general principle in Islamic law. One way to increase profit or income in a business is by promotion. Promotion can help attract consumer interest, various ways in promotion from starting to advertise products through print media, online media, distributing brochures, placing advertisements on billboards, giving
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coupons, sales or discounts, holding certain events and so forth. The promotional strategy undertaken by Coffee & Resto Cengkir Klopo is fairly bold, several times undertaking major events and often giving sponsorship. Seeing the incessant promotion conducted by Coffee & Resto Cengkir Klopo, the writer is interested in conducting research whether the promotion carried out by Coffe & Resto Cengkir Klopo is in accordance with Islamic business ethics, values, and norms that apply in a review of Islamic law, the authors also want to examine whether there are deviations in the promotion strategy undertaken by Coffee & Resto Cengkir Klopo and how business ethics in promotion are properly evaluated from Islamic law. Therefore the author tries to raise the topic with the title "Overview of Islamic Business Ethics Against Promotion Strategies in Coffee & Resto Klengkir Klopo Sragen". The results of the research carried out resulted in a conclusion that Coffee & Resto Cengkir Klopo Sragen had carried out the promotion principle in Islamic business ethics consciously or not. Keywords: Strategy, Promotion, Islamic Business Ethics
Keragaman Karakter Morfologi Antara Trichodina nobilis dan Trichodina reticulata pada Ikan Komet (Carrasius auratus)
No full textInfeksi parasit dapat menyebabkan kerugian pada usaha budidaya dan konsumen penggemar ikan hias. Kota Bandar Lampung merupakan salah satu pusat penjualan ikan hias air tawar yang potensial secara ekonomi. Penelitian dilakukan untuk mengidentifikasi spesies parasit Trichodina dari ikan komet (Carassius auratus) yang berasal dari 5 toko ikan hias yang berada di Kota Bandar Lampung. Penelitian ini menggunakan sampel ikan komet sebanyak 250 ekor. Identifikasi spesies dilakukan dengan mempelajari perbedaan karakter morfologi dari setiap Trichodina yang ditemukan pada ikan komet. Hasil penelitian menunjukkan terdapat dua spesies yang teridentifikasi sebagai Trichodina nobilis dan Trichodina reticulata. Keragaman karakter morfologi yang membedakan kedua spesies Trichodina adalah variasi bentuk, jumlah dan ukuran beberapa parameter tubuh. Teridentifikasinya dua spesies Trichodina yang berbeda menunjukkan potensi penyebaran spesies parasit yang tinggi bagi ikan hias air tawar yang diperjualbelikan di Kota Bandar Lampung karena sebagian besar kebutuhan ikan hias air tawarnya berasal dari Bogor atau Jakarta
STRATEGI KOMUNIKASI PEMASARAN LUCIFER BAR & RESTO DALAM MENGHADAPI PERSAINGAN UNTUK MENINGKATKAN KONSUMEN
No full textABSTRAK
Lucifer Bar & Resto merupakan sebuah kafe yang berlokasi di kawasan Malioboro yang
sebagaimana kawasan tersebut ramai oleh wisatawan lokal maupun mancanegara. Begitu banyaknya
kafe, restoran maupun bar yang menawarkan berbagai fasilitas dan event unggulan di kawasan wisata
Malioboro yang menjadikan permasalahan bagaimana Lucifer Bar & Resto melakukan kegiatan
komunikasi pemasaran dalam menghadapi persaingan untuk menarik perhatian wisatawan
Malioboro. Strategi komunikasi pemasaran Lucifer Bar & Resto bertujuan untuk mengetahui proses
bagaimana kegiatan komunikasi pemasaran diterapkan untuk menarik perhatian konsumen sebagai
sebuah kafe yang berada di kawasan wisata Malioboro yang mempunyai banyak kompetitor serta
untuk mengetahui hambatan dalam menerapkan strategi komunikasi pemasaran tersebut. Penelitian
ini dilakukan dengan metode kualitatif dimana memaparkan secara deskriptif tentang strategi
komunikasi pemasaran Lucifer Bar & Resto. Sumber data dalam penelitian ini diperoleh dari sumber
data primer dan sumber data sekunder. Teknik pengumpulan data dalam penelitian ini dilakukan
dengan observasi dan wawancara langsung dengan narasumber, hal ini membantu penulis untuk
menganalisis strategi komunikasi pemasaran Lucifer Bar & Resto dalam menghadapi persaingan
untuk menarik perhatian konsumen wisatawan Malioboro. Hasil penelitian menunjukkan bahwa
Lucifer Bar & Resto telah melakukan strategi komunikasi pemasaran yang terdiri dari perencanaan,
pelaksanaan, dan evaluasi. Lucifer Bar & Resto melakukan kegiatan komunikasi pemasaran promosi
penjualan, periklanan, personal selling, dan online marketing yang mana online marketing yang
dilakukan mampu menumbuhkan kedekatan dan komunikasi yang baik antara Lucifer Bar & Resto
dengan konsumen. Strategi komunikasi pemasaran yang dilakukan Lucifer Bar & Resto
menunjukkan bahwa adanya peningkatan pengunjung dan penjualan pada saat dan setelah kegiatan
komunikasi pemasaran dilakukan.
ABSTRACT
Lucifer Bar & Resto is a well-known café located around the area of Malioboro that we all know
Malioboro is the most favorite tourist resort which is crowded by local or foreign tourists. There are
a lot of cafés, restaurants and bars which are offering various feature and so many interesting
events around the Malioboro resort. It gives Lucifer Bar & Resto a big homework to find out and
create a new marketing communication strategy to keep their rating in the highest among of the
rivalry to attract the Malioboro tourist. Lucifer Bar & Resto’s marketing communication strategy
aims to explore deeper how that system applied to steal the consumer attention as a big café
established in the middle of Malioboro which has plenty of competitors and to find the obstacles in
applying that system (Marketing communication strategy). This research will be done through the
qualitative method which is descriptively explaining about the Lucifer Bar & Resto’s marketing
communication strategy, the sources in this research are obtained from primer sources and
sekunder sources. The technique of gaining the data in this research was done by direct interview
and observation from the source. This is helping the author to analyze the Lucifer Bar & Resto’s
marketing communication strategy to face the rivalry in Malioboro and steal the attention of the
tourist. From the result of this research, I found out that Lucifer Bar and Rest has done and applied
the marketing communication strategy that stood for Planning, Doing and Evaluating. Lucifer Bar &
resto is applying the activity of marketing communication such as promoting, advertising, personal
selling and online marketing which’s going to keep the good relation and communication between
Lucifer Bar and resto and its consumer. The marketing communication Strategy which has been
done by Lucifer Bar & Resto showed that there is a costumer and selling enhancement by the time
and after the marketing communication activity has been applyin
Perancangan Sistem Smart Resto Mobile Reservation Client Server Multiplatform
No full textWaroeng Steak And Shake is one of the favorite restaurants of Bekasi residents which in serving and payment ordering services is still using the manual method by taking notes on paper. This method is very ineffective because it still uses a lot of paper to record orders and cause long customer queues just to order food or pay for orders. Customers cannot provide special notes directly to the chef so orders are made according to standards. To overcome the problem of the length of the queue and the use of a lot of paper and customers can provide notes directly to the chef, the authors propose to design a smart resto mobile multiplatform server client-server system with the waterfall method. The author hopes that this method can be implemented well in the system of ordering service records directly to the chef and of course reduce the queue at Waroeng Steak And Shake restaurant in Bekasi
 
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