How To Attract New Customers At The Hoek Cafe and Lounge By Having A Well-Presented Menu.
ABSTRACT
Setelah magang di The Hoek Café and Lounge sebagai pramusaji,
saya memutuskan untuk membahas tentang tampilan menu yang kurang
menarik bagi tamu yang baru pertama kali datang serta cara-cara untuk
mengatasinya. Berdasarkan pengalaman magang di The Hoek Café and
Lounge, tampilan menu yang kurang menarik tersebut disebabkan oleh
tidak adanya foto makanan di dalam menu, tidak semua menu memiliki
penjelasan mengenai makanan tersebut, dan juga menu tersebut tidak
dilengkapi dengan warna yang menarik.
Saya menganalisis sebab dan akibat dari kurang menariknya tampilan
menu makanan di The Hoek Café and Lounge dan juga memberikan
beberapa pilihan solusi disertai dampak positif dan dampak negatif yang
dapat terjadi. Dampak positif yang dapat terjadi antara lain pembeli dapat
melihat contoh makanan melalui foto, tertarik untuk membeli makanan dan
pramusaji dapat mempengaruhi pembeli untuk membeli lebih banyak lagi
makanan di The Hoek Café and Lounge. Sedangkan dampak negatif yang
dapat terjadi antara lain harga untuk membuat tampilan menu yang
menarik relatif mahal, pembeli akan hanya memperhatikan menu spesial,
dan memakan waktu yang banyak jika pramusaji menjelaskan bahanbahan dan kelebihan dari masing-masing makanan yang ada.
Setelah mempertimbangkan situasi dan berbagai dampak yang dapat
terjadi, maka pilihan terbaik untuk mengatasi masalah tersebut adalah
dengan mengkombinasikan dua dari tiga solusi yang saya berikan, yaitu
membuat menu yang disertai foto dan penjelasan menarik dan bahanbahan makanan serta melatih pramusaji untuk menjelaskan kelebihankelebihan dan bahan-banan makanan dan minuman. Kombinasi dari
kedua solusi tersebut hendaknya dapat menarik konsumen untuk membeli
lebih banyak makanan dan minuman di The Hoek Café and Lounge.
Maranatha Christian University
TABLE OF CONTENTS
ABSTRACT........................................................................................ i
DECLARATION OF ORIGINALITY.................................................... ii
ACKNOWLEDGEMENTS.................................................................. iii
TABLE OF CONTENTS..................................................................... iv
CHAPTER I. INTRODUCTION........................................................... 1-5
A.
B.
C.
D.
E.
F.
G.
Background of the Study
Identification of the Problem
Objectives and Benefits of the Study
Description of the Study
Method of the Study
Limitation of the Study
Organization of the Term Paper
CHAPTER II. PROBLEM ANALYSIS................................................. 6-10
CHAPTER III. POTENTIAL SOLUTIONS.......................................... 11-16
CHAPTER IV. CONCLUSION............................................................ 17-18
BIBLIOGRAPHY
APPENDICES
A. FLOWCHART
B. MENU IN THE HOEK CAFÉ AND LOUNGE
Maranatha Christian University
APPENDICES
A. FLOWCHART
Causes:
1. There are no pictures or
photo of the foods and
beverages in the menu.
2. Not all foods and
beverages in the menu
presentation have
explanations
3. The menu is not
colorful.
Problem:
Menu presentation is not
attractive to attract new
customers to order foods
and beverages
Effects:
1. New customers are not
attracted to buy the foods
and beverages.
2. New customers do not
know exactly what kind of
foods and beverages are
offered.
3. The Hoek Café and
Lounge cannot get optimal
income.
Potential Negative Effects:
Potential Solution I:
Potential Positive Effects:
1. Printing colorful menu
design is expensive.
2. Taking photos of
special menu and popular
foods and beverages will
cost a lot of money.
Changing the menu
presentation with the
colorful menu with photos
or pictures and
explanations of popular
foods and beverages in
every section.
1. New customers are
attracted by the photos or
pictures of the foods and
beverages.
2. New customers will
imagine foods and
beverages and want to try
them from the explanation.
Potential Negative Effect:
Potential Solution II:
Potential Positive Effect:
New customers will only
pay attention to the chef
recommendation’s foods
and beverages.
Promoting chef
recommendation’s foods
and beverages with photos
and explanations on the
table.
New customers will be
interested in the pictures of
the chef recommendation’s
foods and beverages and
want to buy them.
Potential Negative Effect:
Potential Solution II:
Potential Positive Effect:
Training the waiters or
waitresses to explain the
specialties and differences
of foods and beverages.
The waiters or waitresses
can also persuade new
customers to buy special
and popular foods and
beverages.
Time consuming for
waiters or waitresses to
explain particular foods
and beverages to new
customers
Chosen Solution:
Changing the menu presentation with the colorful menu with photos or pictures and
explanations of popular foods and beverages in every section and training the waiters
or waitresses to explain the specialties and differences of foods and beverages.
B. MENU ON THE HOEK CAFÉ AND LOUNGE
CHAPTER I
INTRODUCTION
A. Background of the Study
In a restaurant or café, promoting the products can be done by showing
an attractive menu. An attractive menu should be able to make customers
who come to the café want to try and then buy the foods and beverages
even though they are not hungry or thirsty. That is why attractive menu is
very important to attract customers to buy the café‟s popular foods and
beverages more. As Schultz says in his article entitled Increasing Sales
with Strategic Menu Design, “A menu is much more than a bill of fare; it is
a carefully planned guide to direct the patron to your most profitable items
and maximize sales” (par. 1).
The menu presentation in The Hoek Café and Lounge, serving mostly
Western meals and some Eastern, is not attractive for new customers to
order foods and beverages because it is not colorful and does not have
any pictures of the foods and beverages and not all foods and beverages
have explanations. These problems discourage people to become
attracted and make them buy the foods and beverages. This opinion is
1
Maranatha Christian University
based on my observation during my apprenticeship program in The Hoek
Café and Lounge. For example, during my apprenticeship, there were four
Indonesians who came to the café. One of them ordered foods and
beverages, but the others only ordered the beverages. After all the foods
and beverages were laid out on the table, three customers, who did not
order the foods in the beginning, ordered foods. I can conclude that the
three customers who did not order foods were not attracted by the menu
presentation; however, they became attracted by the foods that their friend
had ordered.
Seeing the problems above, I want to do a research on the
characteristics of a good menu presentation that can attract new
customers to buy more and more foods and beverages, the positive and
the negative effects of the possible solutions given, and also the
suggestions for the improvement of The Hoek Café and Lounge. This topic
will be described critically and systematically in this paper.
B. Identification of the Problem
For my research, I would like to focus on two problems encountered by
The Hoek Café and Lounge as listed follows:
1. Why is The Hoek Café and Lounge‟s menu presentation unattractive to
its new customers?
2. How can The Hoek Café and Lounge overcome the problem?
2
Maranatha Christian University
C. Objectives and Benefits of the Study
From the Identification of the Problem, I formulate several Objectives
as well as Benefits of the study in the following:
Objectives of the Study:
1. To know the reasons why the menu presentation is unattractive to its
new customers.
2. To know how to overcome the problem faced by The Hoek café and
Lounge.
The benefit of the study for the company is to give inputs and
suggestions to The Hoek Café and Lounge how to make an attractive
menu presentation.
For the readers, it is expected that this term paper will be a suitable
reference to improve the income of a business place.
The benefit of the study for me is getting an insight that attractive menu
presentation is crucial for a café.
D. Description of the Institution
The Hoek Café and Lounge is located at Jalan Kebon Kawung Number
2, Bandung. The owner of The Hoek Café and Lounge is Mr. Bernard
Tanjung Malada. He gives the name to this cafe and also manages it. The
name „Hoek‟ means „matched place in the corner‟ in Dutch. The Hoek
Café and Lounge was first opened on June 1st, 2009.
3
Maranatha Christian University
Mr. Malada has managed a family culinary business for thirty years.
The Hoek Café and Lounge is the third place that he has opened in
Indonesia. The first and the second culinary business that he opened are
in Nusa Tenggara Timur Island, Indonesia.
The Hoek Café and Lounge used to be a bakery called La Tulip
Bakery, which sold bread and many kinds of food. Then, Mr. Malada
cooperates with the owner of La Tulip Bakery to manage the restaurants.
Now, in the The Hoek Café and Lounge, a place is reserved for La
Tulip Bakery to sell bread. Customers can buy bread there, although they
have different financial managements. If The Hoek Café and Lounge
needs some bread for sandwiches or garlic breads, they always buy it
from La Tulip Bakery.
E. Method of the Study
In writing this paper, there are several ways to collect the data:
1. Observation: It is used for collecting data from observing the
attractiveness of new customers to the menu presentation, being an
apprentice for 45 (forty five) days, and writing a journal while being an
apprentice in The Hoek Café and Lounge.
2. Written source: It is used for collecting references from relevant books.
3. Online publication: It is used for collecting references from Internet
websites.
4
Maranatha Christian University
F. Limitation of the Study
Subjects to be researched are new customers at The Hoek Café and
Lounge, from 20 June 2009 to 31 July 2009, concerning new customers‟
attractiveness to the menu presentation in The Hoek Café and Lounge.
G. Organization of the Term Paper
This term paper starts with the Abstract, Declaration of Originality,
Acknowledgements, and Table of Contents. It is continued with four
chapters.
Chapter I is Introduction, containing Background of the Study,
Identification of the Problem, Objectives and Benefits of the Study,
Description of the Institution, Method of the Study, Limitation of the Study,
and Organization of the Term Paper.
Chapter II is Problem Analysis, including causes and effects of the topic
of this term paper.
Chapter III is Potential Solutions, consisting of potential solutions of this
problem, potential positive effects, and potential negative effects of every
potential solution.
Chapter IV is Conclusion, comprising the summary of the previous
chapters, statement of the chosen solution, and concluding paragraphs.
This term paper ends with Bibliography and Appendix, which presents
a flow chart of the topic and pictures of the menu presentation in The Hoek
Café and Lounge.
5
Maranatha Christian University
CHAPTER IV
CONCLUSION
From the previous chapters, we can infer that the problem at The Hoek
Café and Lounge is menu presentation is not attractive enough to attract
new customers to order foods and beverages The causes of this problem
are there are no pictures or photos of the foods and beverages in the
menu, not all foods and beverages in the menu presentation have
explanation and also the menu is not colorful. Furthermore, the effects of
this problem are the new customers are not attracted to buy the foods and
beverages, new customers do not know exactly what kind of foods and
beverages are offered and The Hoek Café and Lounge cannot get optimal
income.
I find three potential solutions to solve this problem. There are by
changing the menu presentation with the colorful menu with photos or
pictures and explanations of popular foods and beverages in every
section, promoting chef recommendation’s foods and beverages with
photos and explanations on the table and also training the waiters or
waitresses to explain the specialties and differences of foods and
beverages. After analyzing the potential solutions above, I will analyze the
17
Maranatha Christian University
best solution for the problem in this chapter. From the potential solutions
that are analyzed in the previous chapter, I combine two solutions; first,
Changing the menu presentation with the colorful menu with photos or
pictures and explanations of popular foods and beverages in every section
and second, training the waiters or waitresses to explain the specialties
and differences of foods and beverages.
A colorful menu with photos or pictures and explanations of popular
foods and beverages in every section will attract more customers to buy
the foods and beverages. New customers would rather have the menu that
shows the appearance of the food, so that they will know the ingredients,
food designs, portions, and other things. Furthermore, having waiters or
waitresses who are be able to explain the specialties and differences of
foods and beverages can also persuade new customers to buy special
and popular foods and beverages. With photos or pictures and
explanations of popular foods and beverages in every section and the
influence of the waiter or waitress, even new customers who are not
hungry will be interested to try the foods and beverages.
18
Maranatha Christian University
BIBLIOGRAPHY
Printed Sources
Alonzo, Roy S. The Upstart Guide to Owning and Managing a Restaurant.
New York: Kaplan Publishing, 2007.
Sethi, Mohini. Institutional Food Management. Delhi: New Age
International, 2004.
Electronic Sources
“Job Descriptions, Definitions Roles, Responsibility: Food and Beverage
Serving and Related Workers.” JobBankUSA. 2008. JobBank USA. 26
January 2010
.
“Labelling.” Wikipedia The Free Encyclopedia. 2009. Wikipedia. 12
December 2009 .
Maranatha Christian University
“Replete Dining and Service.” Lost Art of Waitering. 2008.
Foodseward.com. 26 January 2010 .
“Restaurant Branding and Design.” FoodServiceWarehouse.com. 2006.
Food Service Warehouse. 26 January 2010
.
“Start a Restaurant Business.” 2009. StartaRestauranBiz. 8 November
2009 .
Hall, Abby. “How to Design a Menu for a Restaurant.” 2009. eHow. 12
September 2009 .
Mealey, Lorri. “Restaurant Menu Design.” 2009. About.com. 10
September2009
.
Mealey, Lorri. “Restaurant Tip: Menu Font.” 2009. About.com. 26 January
2010 .
Milgram, Jeff. “What’s on the Menu?” 4 September 2006. Asbury Park
Press. 26 September 2009
.
Schultz, Derald. “Increasing Sales with Strategic Menu Design.” 2005.
Creative Latitude. 10 September 2009
Maranatha Christian University
.
Wasylik, Michael Alex. “How Listening to a Waiter can Jack your Profits up
33%.” 2009. Perpetualbeta.com. 26 January 2010
.
Maranatha Christian University
Setelah magang di The Hoek Café and Lounge sebagai pramusaji,
saya memutuskan untuk membahas tentang tampilan menu yang kurang
menarik bagi tamu yang baru pertama kali datang serta cara-cara untuk
mengatasinya. Berdasarkan pengalaman magang di The Hoek Café and
Lounge, tampilan menu yang kurang menarik tersebut disebabkan oleh
tidak adanya foto makanan di dalam menu, tidak semua menu memiliki
penjelasan mengenai makanan tersebut, dan juga menu tersebut tidak
dilengkapi dengan warna yang menarik.
Saya menganalisis sebab dan akibat dari kurang menariknya tampilan
menu makanan di The Hoek Café and Lounge dan juga memberikan
beberapa pilihan solusi disertai dampak positif dan dampak negatif yang
dapat terjadi. Dampak positif yang dapat terjadi antara lain pembeli dapat
melihat contoh makanan melalui foto, tertarik untuk membeli makanan dan
pramusaji dapat mempengaruhi pembeli untuk membeli lebih banyak lagi
makanan di The Hoek Café and Lounge. Sedangkan dampak negatif yang
dapat terjadi antara lain harga untuk membuat tampilan menu yang
menarik relatif mahal, pembeli akan hanya memperhatikan menu spesial,
dan memakan waktu yang banyak jika pramusaji menjelaskan bahanbahan dan kelebihan dari masing-masing makanan yang ada.
Setelah mempertimbangkan situasi dan berbagai dampak yang dapat
terjadi, maka pilihan terbaik untuk mengatasi masalah tersebut adalah
dengan mengkombinasikan dua dari tiga solusi yang saya berikan, yaitu
membuat menu yang disertai foto dan penjelasan menarik dan bahanbahan makanan serta melatih pramusaji untuk menjelaskan kelebihankelebihan dan bahan-banan makanan dan minuman. Kombinasi dari
kedua solusi tersebut hendaknya dapat menarik konsumen untuk membeli
lebih banyak makanan dan minuman di The Hoek Café and Lounge.
Maranatha Christian University
TABLE OF CONTENTS
ABSTRACT........................................................................................ i
DECLARATION OF ORIGINALITY.................................................... ii
ACKNOWLEDGEMENTS.................................................................. iii
TABLE OF CONTENTS..................................................................... iv
CHAPTER I. INTRODUCTION........................................................... 1-5
A.
B.
C.
D.
E.
F.
G.
Background of the Study
Identification of the Problem
Objectives and Benefits of the Study
Description of the Study
Method of the Study
Limitation of the Study
Organization of the Term Paper
CHAPTER II. PROBLEM ANALYSIS................................................. 6-10
CHAPTER III. POTENTIAL SOLUTIONS.......................................... 11-16
CHAPTER IV. CONCLUSION............................................................ 17-18
BIBLIOGRAPHY
APPENDICES
A. FLOWCHART
B. MENU IN THE HOEK CAFÉ AND LOUNGE
Maranatha Christian University
APPENDICES
A. FLOWCHART
Causes:
1. There are no pictures or
photo of the foods and
beverages in the menu.
2. Not all foods and
beverages in the menu
presentation have
explanations
3. The menu is not
colorful.
Problem:
Menu presentation is not
attractive to attract new
customers to order foods
and beverages
Effects:
1. New customers are not
attracted to buy the foods
and beverages.
2. New customers do not
know exactly what kind of
foods and beverages are
offered.
3. The Hoek Café and
Lounge cannot get optimal
income.
Potential Negative Effects:
Potential Solution I:
Potential Positive Effects:
1. Printing colorful menu
design is expensive.
2. Taking photos of
special menu and popular
foods and beverages will
cost a lot of money.
Changing the menu
presentation with the
colorful menu with photos
or pictures and
explanations of popular
foods and beverages in
every section.
1. New customers are
attracted by the photos or
pictures of the foods and
beverages.
2. New customers will
imagine foods and
beverages and want to try
them from the explanation.
Potential Negative Effect:
Potential Solution II:
Potential Positive Effect:
New customers will only
pay attention to the chef
recommendation’s foods
and beverages.
Promoting chef
recommendation’s foods
and beverages with photos
and explanations on the
table.
New customers will be
interested in the pictures of
the chef recommendation’s
foods and beverages and
want to buy them.
Potential Negative Effect:
Potential Solution II:
Potential Positive Effect:
Training the waiters or
waitresses to explain the
specialties and differences
of foods and beverages.
The waiters or waitresses
can also persuade new
customers to buy special
and popular foods and
beverages.
Time consuming for
waiters or waitresses to
explain particular foods
and beverages to new
customers
Chosen Solution:
Changing the menu presentation with the colorful menu with photos or pictures and
explanations of popular foods and beverages in every section and training the waiters
or waitresses to explain the specialties and differences of foods and beverages.
B. MENU ON THE HOEK CAFÉ AND LOUNGE
CHAPTER I
INTRODUCTION
A. Background of the Study
In a restaurant or café, promoting the products can be done by showing
an attractive menu. An attractive menu should be able to make customers
who come to the café want to try and then buy the foods and beverages
even though they are not hungry or thirsty. That is why attractive menu is
very important to attract customers to buy the café‟s popular foods and
beverages more. As Schultz says in his article entitled Increasing Sales
with Strategic Menu Design, “A menu is much more than a bill of fare; it is
a carefully planned guide to direct the patron to your most profitable items
and maximize sales” (par. 1).
The menu presentation in The Hoek Café and Lounge, serving mostly
Western meals and some Eastern, is not attractive for new customers to
order foods and beverages because it is not colorful and does not have
any pictures of the foods and beverages and not all foods and beverages
have explanations. These problems discourage people to become
attracted and make them buy the foods and beverages. This opinion is
1
Maranatha Christian University
based on my observation during my apprenticeship program in The Hoek
Café and Lounge. For example, during my apprenticeship, there were four
Indonesians who came to the café. One of them ordered foods and
beverages, but the others only ordered the beverages. After all the foods
and beverages were laid out on the table, three customers, who did not
order the foods in the beginning, ordered foods. I can conclude that the
three customers who did not order foods were not attracted by the menu
presentation; however, they became attracted by the foods that their friend
had ordered.
Seeing the problems above, I want to do a research on the
characteristics of a good menu presentation that can attract new
customers to buy more and more foods and beverages, the positive and
the negative effects of the possible solutions given, and also the
suggestions for the improvement of The Hoek Café and Lounge. This topic
will be described critically and systematically in this paper.
B. Identification of the Problem
For my research, I would like to focus on two problems encountered by
The Hoek Café and Lounge as listed follows:
1. Why is The Hoek Café and Lounge‟s menu presentation unattractive to
its new customers?
2. How can The Hoek Café and Lounge overcome the problem?
2
Maranatha Christian University
C. Objectives and Benefits of the Study
From the Identification of the Problem, I formulate several Objectives
as well as Benefits of the study in the following:
Objectives of the Study:
1. To know the reasons why the menu presentation is unattractive to its
new customers.
2. To know how to overcome the problem faced by The Hoek café and
Lounge.
The benefit of the study for the company is to give inputs and
suggestions to The Hoek Café and Lounge how to make an attractive
menu presentation.
For the readers, it is expected that this term paper will be a suitable
reference to improve the income of a business place.
The benefit of the study for me is getting an insight that attractive menu
presentation is crucial for a café.
D. Description of the Institution
The Hoek Café and Lounge is located at Jalan Kebon Kawung Number
2, Bandung. The owner of The Hoek Café and Lounge is Mr. Bernard
Tanjung Malada. He gives the name to this cafe and also manages it. The
name „Hoek‟ means „matched place in the corner‟ in Dutch. The Hoek
Café and Lounge was first opened on June 1st, 2009.
3
Maranatha Christian University
Mr. Malada has managed a family culinary business for thirty years.
The Hoek Café and Lounge is the third place that he has opened in
Indonesia. The first and the second culinary business that he opened are
in Nusa Tenggara Timur Island, Indonesia.
The Hoek Café and Lounge used to be a bakery called La Tulip
Bakery, which sold bread and many kinds of food. Then, Mr. Malada
cooperates with the owner of La Tulip Bakery to manage the restaurants.
Now, in the The Hoek Café and Lounge, a place is reserved for La
Tulip Bakery to sell bread. Customers can buy bread there, although they
have different financial managements. If The Hoek Café and Lounge
needs some bread for sandwiches or garlic breads, they always buy it
from La Tulip Bakery.
E. Method of the Study
In writing this paper, there are several ways to collect the data:
1. Observation: It is used for collecting data from observing the
attractiveness of new customers to the menu presentation, being an
apprentice for 45 (forty five) days, and writing a journal while being an
apprentice in The Hoek Café and Lounge.
2. Written source: It is used for collecting references from relevant books.
3. Online publication: It is used for collecting references from Internet
websites.
4
Maranatha Christian University
F. Limitation of the Study
Subjects to be researched are new customers at The Hoek Café and
Lounge, from 20 June 2009 to 31 July 2009, concerning new customers‟
attractiveness to the menu presentation in The Hoek Café and Lounge.
G. Organization of the Term Paper
This term paper starts with the Abstract, Declaration of Originality,
Acknowledgements, and Table of Contents. It is continued with four
chapters.
Chapter I is Introduction, containing Background of the Study,
Identification of the Problem, Objectives and Benefits of the Study,
Description of the Institution, Method of the Study, Limitation of the Study,
and Organization of the Term Paper.
Chapter II is Problem Analysis, including causes and effects of the topic
of this term paper.
Chapter III is Potential Solutions, consisting of potential solutions of this
problem, potential positive effects, and potential negative effects of every
potential solution.
Chapter IV is Conclusion, comprising the summary of the previous
chapters, statement of the chosen solution, and concluding paragraphs.
This term paper ends with Bibliography and Appendix, which presents
a flow chart of the topic and pictures of the menu presentation in The Hoek
Café and Lounge.
5
Maranatha Christian University
CHAPTER IV
CONCLUSION
From the previous chapters, we can infer that the problem at The Hoek
Café and Lounge is menu presentation is not attractive enough to attract
new customers to order foods and beverages The causes of this problem
are there are no pictures or photos of the foods and beverages in the
menu, not all foods and beverages in the menu presentation have
explanation and also the menu is not colorful. Furthermore, the effects of
this problem are the new customers are not attracted to buy the foods and
beverages, new customers do not know exactly what kind of foods and
beverages are offered and The Hoek Café and Lounge cannot get optimal
income.
I find three potential solutions to solve this problem. There are by
changing the menu presentation with the colorful menu with photos or
pictures and explanations of popular foods and beverages in every
section, promoting chef recommendation’s foods and beverages with
photos and explanations on the table and also training the waiters or
waitresses to explain the specialties and differences of foods and
beverages. After analyzing the potential solutions above, I will analyze the
17
Maranatha Christian University
best solution for the problem in this chapter. From the potential solutions
that are analyzed in the previous chapter, I combine two solutions; first,
Changing the menu presentation with the colorful menu with photos or
pictures and explanations of popular foods and beverages in every section
and second, training the waiters or waitresses to explain the specialties
and differences of foods and beverages.
A colorful menu with photos or pictures and explanations of popular
foods and beverages in every section will attract more customers to buy
the foods and beverages. New customers would rather have the menu that
shows the appearance of the food, so that they will know the ingredients,
food designs, portions, and other things. Furthermore, having waiters or
waitresses who are be able to explain the specialties and differences of
foods and beverages can also persuade new customers to buy special
and popular foods and beverages. With photos or pictures and
explanations of popular foods and beverages in every section and the
influence of the waiter or waitress, even new customers who are not
hungry will be interested to try the foods and beverages.
18
Maranatha Christian University
BIBLIOGRAPHY
Printed Sources
Alonzo, Roy S. The Upstart Guide to Owning and Managing a Restaurant.
New York: Kaplan Publishing, 2007.
Sethi, Mohini. Institutional Food Management. Delhi: New Age
International, 2004.
Electronic Sources
“Job Descriptions, Definitions Roles, Responsibility: Food and Beverage
Serving and Related Workers.” JobBankUSA. 2008. JobBank USA. 26
January 2010
.
“Labelling.” Wikipedia The Free Encyclopedia. 2009. Wikipedia. 12
December 2009 .
Maranatha Christian University
“Replete Dining and Service.” Lost Art of Waitering. 2008.
Foodseward.com. 26 January 2010 .
“Restaurant Branding and Design.” FoodServiceWarehouse.com. 2006.
Food Service Warehouse. 26 January 2010
.
“Start a Restaurant Business.” 2009. StartaRestauranBiz. 8 November
2009 .
Hall, Abby. “How to Design a Menu for a Restaurant.” 2009. eHow. 12
September 2009 .
Mealey, Lorri. “Restaurant Menu Design.” 2009. About.com. 10
September2009
.
Mealey, Lorri. “Restaurant Tip: Menu Font.” 2009. About.com. 26 January
2010 .
Milgram, Jeff. “What’s on the Menu?” 4 September 2006. Asbury Park
Press. 26 September 2009
.
Schultz, Derald. “Increasing Sales with Strategic Menu Design.” 2005.
Creative Latitude. 10 September 2009
Maranatha Christian University
.
Wasylik, Michael Alex. “How Listening to a Waiter can Jack your Profits up
33%.” 2009. Perpetualbeta.com. 26 January 2010
.
Maranatha Christian University