STRATEGI PENGELOLAAN PRODUK TEPUNG TEMPE KEMUL INSTAN SEBAGAI OLEH-OLEH KULINER KHAS DI WONOSOBO, JAWA TENGAH

Kurniawati, Era (2018) STRATEGI PENGELOLAAN PRODUK TEPUNG TEMPE KEMUL INSTAN SEBAGAI OLEH-OLEH KULINER KHAS DI WONOSOBO, JAWA TENGAH. Bachelor thesis, STIPRAM Yogyakarta.

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Abstract

The purpose of this research is tofind out the management and marketingstrategy of Tempe Kemul Instant Flourproducts as typical souvenir of Wonosobo, Central Java. This research method usesdescriptive analysis of Creative anSWOT analysis, that is by writing resultof fact analysis and doing research,interview, and documenting researchresult. Management of tempe kemulinstant flour products it is necessary to maximize marketing and innovation byadding variety of flavors and improvingpackaging so that tempe kemul instantflour products are widely known and beconsumer choices.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Management, Tempe Kemul Instant Flour Products, Culinary
Subjects:	G Geography. Anthropology. Recreation > GV Recreation Leisure
Divisions:	Hospitality
Depositing User:	Library Admin
Date Deposited:	02 Feb 2022 02:48
Last Modified:	02 Feb 2022 02:48
URI:	http://repository.stipram.ac.id/id/eprint/590

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