SATE TA’BO (Perencanaan Pendirian Usaha Sate Tahu Bakso)

Fenny P, Faidah and Ferdian F, Febi and Hanum, Nabilla and Qonita Y, Suci and Priskilla, Vanesha (2018) SATE TA’BO (Perencanaan Pendirian Usaha Sate Tahu Bakso). Fakultas Ekonomi, Universitas Negeri Jakarta.

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Abstract

The business establishment plan of "Sate Ta’bo" is modification one of Nusantara’s traditional food business plan. Meatball Tofu is one of traditional food which is mostly known by most of people in Indonesia. Meatball Tofu is one of traditional food from Ungaran, Central Java. In Ungaran, Meatball Tofu usually cooked by filling with meatball that made from chicken meat and tapioca flour and then fried it. Looking at the potential of the market share and high sales, therefore Sate Ta’bo still opens widely. Beside that, "Sate Ta’bo" will always gives an advantage by any means such as giving competitive prices, put quality first, and innovate in production process. Based on the advantage that Sate Ta’bo gave, the writer hopes that the "Sate Ta’bo" business will run smoothly, give a good prospect, and capable to conserve and innovate with Nusantara’s traditional food especially Meatball Tofu from Ungaran, Central Java. Based of applying the Payback Period, Net Present Value, Internal Rte of Return resulting that Sate Ta’bo is convinced as possible business to run the business in the future.

Item Type: Other
Additional Information: Student Paper; Lecturer: Dr. Dedi Purwana ES, M.Bus
Uncontrolled Keywords: Sate Ta’bo, Meatball Tofu.
Subjects: Teknologi dan Ilmu-Ilmu Terapan (Technology and Applied Science) > Inovasi, Penemuan dan Paten (Inovations and Patens)
Teknologi dan Ilmu-Ilmu Terapan (Technology and Applied Science) > Manajemen (Management and Auxiliary Service)
Teknologi dan Ilmu-Ilmu Terapan (Technology and Applied Science) > Manajemen (Management and Auxiliary Service) > Bisnis (Business)
Divisions: Fakultas Ekonomi > S1 Pendidikan Administrasi Perkantoran
Depositing User: Ahmad Afandi
Date Deposited: 21 Mar 2018 14:05
Last Modified: 21 Mar 2018 14:05
URI: http://repository.fe.unj.ac.id/id/eprint/3894

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