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"Penelitian ini membahas secara sistematis bagaimana praktik pemungutan pajak restoran, hal-hal apa saja yang menjadi hambatan optimalisasi pajak retoran, ditinjau baik dari sisi sistem pemungutan maupun dari praktik lapangan pemungutan, dan bagaimana cara mengatasinya. Data diperoleh dari rangkaian observasi dan wawancara di Dinas Pendapatan Daerah Kabupaten Tangerang dan Wajib Pajak. Data yang diperoleh dianalisa secara kualitatif atau disebut dengan analisis data kualitatif normatif. Hasil penelitian ini menunjukkan adanya hambatan yang cukup signifikan pada prinsip penyelarasan strategis instansi dan pelaksanaan fungsi pemeriksaan.

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This research explain systematically the practice of restaurant tax collection, the things that hinder maximization process in restaurant tax collection, either from the tax collection system or from tax collection practice in the field, and solution to overcome the obstacles. Research data was obtained by conducting observation and interview at Dinas Pendapatan Daerah Kabupaten Tangerang and Taxpayers. The data then was analyzed qualitatively. The result showed that there are significant problems in organization strategic alignment and in auditing implementation."

"Penelitian ini membahas mengenai atribut servicescape yang mempengaruhi pleasure-feeling dan perceived service quality terhadap perilaku konsumen untuk datang kembali (revisit intention). Penelitian ini menggunakan program SPSS seri 18.0 dengan analisis simple regression untuk mengetahui hubungan antara servicescape dan pleasure-feeling, servicescape dan perceived service quality, perceived service quality dan pleasure-feeling, serta servicescape dan revisit intention. Selanjutnya, multiple regression dilakukan untuk menguji apakah pleasure-feeling dan perceived service quality dapat menentukan revisit intention pelanggan yang berkunjung dan juga menguji apakah pleasure-feeling dan perceived service quality memediasi hubungan antara servicescape dan revisit intention. Penelitian ini menunjukan bahwa servicescape dapat mempengaruhi pleasure-feeling pada responden Nanny's Pavillon dan perceived service quality pada responden Solaria. Selanjutnya perceived service quality memiliki hubungan yang positif terhadap pleasure-feeling kedua responden restoran. Begitu pula dengan hubungan antara perceived service quality dan pleasure-feeling yang memiliki hubungan positif dengan revisit intention.

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This research investigates servicescape attribute of influencing pleasur-feeling and perceived service quality in revisit customer behaviour (revisit intention). This research implemented SPSS series 18.0 through simple regression to investigate relation between servicescape and pleasure-feeling, servicescape and perceived service quality, perceived service quality and pleasure-feeling, aslo servicescape and revisit intention. Furthermore, multiple regression was applied to test whether pleasure-feeling and perceived service quality may determine revisit intention of visiting customer and also mediating relation between servicescape and revisit intention.

This research suggest that servicescape may influence pleasure-feeling on Nanny's Pavillon respondence and perceived service quality on Solaria respondence. Additionaly, perceived service quality may have positive relation on pleasure-feeling on both of respondence group. Also the relation of perceived service quality and pleasure-feeling which is affirmativley related with revisit intention."

"Semakin berkembangnya pangsa pasar industri halal, pentingnya pelaksanaan halal dalam kehidupan umat muslim semakin menjadi perhatian pemerintah Indonesia selaku negara dengan penduduk muslim terbesar di dunia. Terdapat fenomena dimana banyak restoran makanan asing di Indonesia yang tidak memiliki logo halal resmi, namun menunjukkan bahwa kesan restorannya halal dengan memasang tulisan ‘No Pork’ atau ‘No Lard’ yang disebut sebagai tacit halal cues (THC). Dengan adanya fenomena ini dan juga peraturan wajib halal dari pemerintah Indonesia, penelitian ini akan menganalisis bagaimana pengaruh fenomena tersebut terhadap intensi patronase konsumen muslim yang pernah makan di restoran makanan asing yang tidak berlogo halal terhadap restoran halal. Penelitian ini dilakukan dengan metode Partial Least Squares Structural Equation Model (PLS-SEM). Hasil Penelitian menunjukkan bahwa Religios Obligation, Halal Knowledge dan Attitude Towards Halal dapat mempengaruhi Patronage Intention. Ditemukan juga bahwa Institutional Pressure, Religious obligation, dan Halal Knowledge dapat mempengaruhi Attitude Towards Halal.

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The increasing market share of halal industry, increases the importance of halal implementation in the life of Muslims and is becoming the attention of the Indonesian government as the country with the largest Muslim population in the world. There is a phenomenon where many foreign food restaurants in Indonesia do not have an official halal logo, but show that the effect of the restaurant is halal by placing the inscription “No Pork” or “No Lard” called tacit halal cues. (THC). With the presence of this phenomenon and also mandatory halal regulations of the Indonesian government, this study will analyze how the effect of such phenomena on the intention of Muslim consumer patronage on foreign food restaurants that do not have a halal logo. The study was conducted using the Partial Least Squares Structural Equation Model. (PLS-SEM). The results of the research show that religious obligations, halal knowledge and attitudes towards halal can affect patronage intention. It was also found that Institutional Pressure, Religious Obligation, and Halal Knowledge can influence Attitudes Toward Halal."

"Skripsi ini membahasmanajemen inovasi yang terjadi pada Restoran Amazy. Penelitian ini bersifat kualitatif dengan menggunakan metode studi kasus untuk menggambarkan proses manajemen inovasi, apakah yang mendasari perusahaan melakukan inovasi, bagaimana inovasi itu berlangsung, dan apa sajakah hambatan-hambatan yang dihadapi selama proses inovasi. Hasil penelitian ini mendapatkan gambaran bahwa inovasi menjadi generator perusahaan untuk dapat menciptakan dan memperbaiki atau memodifikasi nilai guna sehingga semakin baik dan bermanfaat

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This research describe the innovation management of Amazy Restaurant. This research is a qualitative study by using case studies method to get the overview of reasons why the company doing an innovation, how is the innovation process, and what the obstacles are during the innovation process. The results of this research to get an overview of innovation as a company‘s generator to be able to create and improve or modify the use of value to become valueable and useful."

"Profil PerusahaanDino Steak & Pasta, merupakan western food restoran dengan konsep Dinosaurus, yang berlokasi di Jalan Raya Margonda, Beiji, Depok. Beroperasi sejak 23 Mei 2015, restoran ini menyajikan beragam menu dengan harga Rp2.500,- sampai Rp40.000,-.Banyak kesuksesan telah dicapai. Ini dibuktikan dengan omzet yang mencapai Rp10.000.000,-/hari dan bertambahnya angka penggemar pada media sosial, dengan sangat pesat. Rekomendasi dari rekan media dan salah satu program di televise nasional, juga menambah popularitasnya.Oleh sebab itu untuk mempertahankan eksistensi dan meningkatkan citra, Dino Steak & Pasta mempunyai kewajiban untuk berkontribusi pada komunitas, yang dapat dilakukan melalui program Community Relations.

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Dino Steak & Pasta is a western food restaurant with dinosaurs as its store concept, which located at Jalan Raya Margonda, Beiji, Depok. Operating since May 23rd 2015, this restaurant serves many kinds of menu, with a price range between Rp2.500,- to Rp40, 000,-

Many successes have been achieved. It?s proven by the turnover, which reached Rp10.000.000,-/ day and the numbers of fans on social media which increase rapidly. The recommendations from media partners and one of the programs on the national television, also increases its popularity.

Therefore, to maintain the existence and improving its image, Dino Steak & Pasta has a responsibility to contribute to the community, which can be carried through the Community Relations program."

"ABSTRAKPergiKuliner adalah perusahaan penyedia layanan informasi restoran secara online. PergiKuliner berdiri untuk menjadi teman pergi kuliner dengan menyediakan informasi yang tepat, akurat, dan terpercaya. Sayangnya, saat ini PergiKuliner kalah bersaing dengan para kompetitornya. Dilihat dari teknologi yang dimiliki oleh kompetitor, PergiKuliner belum memiliki sistem rekomendasi restoran berdasarkan preferensi pengguna. Oleh karena itu, PergiKuliner perlu mengembangkan teknologi tersebut untuk dapat bersaing dengan para kompetitornya.Penelitian ini menghasilkan sebuah sistem rekomendasi menggunakan pendekatan hybird filtering dengan mengkombinasikan fitur dari pendekatan collaborative filtering dan content based filtering untuk menghasilkan sebuah model. Model terbaik yang dapat digunakan oleh sistem ini adalah model yang dibangun berdasarkan item similarity.

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ABSTRACTPergiKuliner is a company that provides restaurant 39 s information online. PergiKuliner is founded for being the best eat out partner by providing information precisely, accurately, and trusted. Unfortunately, PergiKuliner is falling behind compared to the competitors. In terms of technology, PergiKuliner hasn 39 t yet had any restaurant recommendation system features based on user preferences. Therefore, PergiKuliner needs to develop this features in order to compete with its competitors.This research has been developed restaurant recommedation system using hybrid filtering approach that combines features from collaborative filtering and content based filtering to create a model. A model built on item similarity is the best model that this system can use."

"Qraved adalah kanal direktori restoran dan lifestyle yang berdiri sejak tahun 2013. Qraved menyediakan informasi dan promosi seputar kuliner melalui aplikasi, situs, Instagram, Twitter, YouTube, dan Facebook. Qraved juga menawarkan layanan business solution dalam skema Business to Business (B2B). Melalui layanan ini, Qraved bisa membantu restoran atau brand yang sedang ingin berkembang melalui Social Media Management, Word of Mouth dengan Key Opinion Leaders (KOL), dan promosi via aset-aset Qraved.

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Qraved is a restaurant and lifestyle directory platform established in 2013. Qraved provides information and promotion around food via application, website, Instagram, Twitter, YouTube, and Facebook. Qraved also provides business solution service on their Business to Business (B2B) line. Through this service, Qraved has the ability to help growing restaurants or brands via Social Media Management, Word of Mouth with Key Opinion Leaders (KOL), and promotion through Qraved's media assets."

"[Jumlah restoran yang meningkat menyebabkan pergeseran tren, yaitu semakin banyaknya orang yang lebih memilih makan di restoran, khususnya restoran bertipe casual dining yang menawarkan pengalaman yang lebih dari hanya sekedar makan. Hal ini sejalan dengan pesatnya perkembangan media sosial, sehingga memunculkan suatu platform baru bagi pelanggan untuk menyebarkan eWOM mengenai restaurant experience. Penelitian ini bertujuanuntuk menganalisis atribut-atribut restaurant experience yang dapat mempengaruhi motif pelanggan dalam menyebarkan eWOM positif mengenai restoran casual dining. Data penelitian ini diolah dengan metode multiple regression. Hasil penelitian menunjukan bahwa food quality, atmosphere, dan price fairness berpengaruh positf terhadap concern for others, sedangkan food quality, service quality, dan atmosphere berpengaruh positif pada expressing positive feelings dan helping restaurant company.

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The increasing number of restaurants created the shift of trend, in which more people prefer to dine in restaurants, specifically restaurants with a casual dining type that offer more experience than plain dining. This is in accordance with the rapid development of social media, resulting in a new platform for customers to spread eWOM about their restaurant experience. This study aims to

analyse the attributes of restaurant experience that can affect the motives of the customers in spreading positive eWOM on casual dining restaurants. The data are processed using the multiple regression method. Results show that food quality, atmosphere, and price fairness positively influence the concern for others, while food quality, service quality, and atmosphere positively influence the

expressing positive feelings and the helping restaurant company.

, The increasing number of restaurants created the shift of trend, in which

more people prefer to dine in restaurants, specifically restaurants with a casual

dining type that offer more experience than plain dining. This is in accordance

with the rapid development of social media, resulting in a new platform for

customers to spread eWOM about their restaurant experience. This study aims to

analyse the attributes of restaurant experience that can affect the motives of the

customers in spreading positive eWOM on casual dining restaurants. The data

are processed using the multiple regression method. Results show that food

quality, atmosphere, and price fairness positively influence the concern for others,

while food quality, service quality, and atmosphere positively influence the

expressing positive feelings and the helping restaurant company.

Key Words : Restaurant experience, Positive eWOM motivations, Concern for

others, Expressing positive feelings, Helping restaurant company]"

"ABSTRAKPenelitian ini membahas Industri restoran di Indonesia yang merupakan salah satu industri yang paling menjanjikan dengan nilai sekitar US 1,5 miliar pada tahun 2013. Penelitian ini difokuskan untuk mengetahui hubungan antara perkembangan teknologi baru yang digunakan untuk layanan dan pemasaran yang dapat meningkatkan tingkat kepuasan pelanggan terhadap industry restoran Indonesia. Penelitian ini menjelaskan bagaimana alat teknologi seperti TV, AC, WiFi, Sound System, dan/atau Air Conditioner dapat membantu industri restoran untuk mendapatkan umpan balik yang lebih baik dari pelanggan dan dapat mengarahkan mereka untuk menjadi pelanggan setia. Metode yang digunakan pada penelitian ini adalah SCP, analisis faktor, dan analisis linear berganda secara berurutan. Berdasarkan metode yang dilakukan, dapat disimpulkan bahwa terdapat hubungan positif signifikanantara faktor teknologi dengan tingkat kepuasan pelanggan dari industri restoran di Indonesia.

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ABSTRACTIndonesia rsquo's restaurant industry is one of the most promising industries that valued around US 1.5 billion in 2013. The study focused to find the correlation between the development of new technology used for service and marketing which can enchance the level of customer satisfaction of the Indonesia rsquo s restaurant industry. This research explains how the tools of technology as well as TV, AC, WiFi, Sound System, and or Air Conditioner that can help restaurant rsquo s industry to gain more good feedback from customer which can lead them to becoming a loyal customer. By using SCP, factor analysis and multilinear analysis, this research has found the result from multi regresion analysis and concludes that there is significant positif correlation between the factor of technology with the level of customer satisfaction from Indonesia rsquo s restaurant Industry."