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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/29884

Title: POSITIONING RUMAH MAKAN AYAM BAKAR WONG SOLO HALALAN THAYYIBAN CABANG MALANG (Studi Kasus Di Rumah Makan Ayam Bakar Wong Solo Cabang Malang)
Other Titles: The Positioning of Wong Solo Halalan Thayyiban Roasted Chicken Restaurant Malang Branch
Authors: Muslia, Besse
Keywords: uniqe rank product analysis.
Segmentation,
positioning,
kuadran analysis,
Issue Date: 28-Jun-2011
Abstract: The research is conducted in Wong Solo Roasted Chicken Restaurant Malang Branch. This Research started from May to June 2009. The purpose of this study is to identify the consumer’s response about attributes, to know the segmentation of consumer’s Wong solo Roasted Chicken Restaurant and to know the perception of consumer about Wong Solo Roasted Chicken Restaurant (Postioning). Research Method used by accidental sampling method. Data was collected consist of primary and secondary data. Data are analysed by kuadrant analysis and the ranking of product. Most of respondents is man about 61,67%. Below 21 years old is 17,5%, 21 – 30 years old is 42,5%, 31 – 40 years old is 21,67%, 41 – 50 years old is 10,83% and above 50 years old is 7,5%. The average of earnings of respondents below Rp. 500.000 (12,5%), between Rp. 600.000 – Rp. 1000.0000 (16,67%), between Rp. 1.100.000 – Rp. 1.500.000 (36,67%), between Rp. 1.600.000 – Rp. 2.000.000 (17,5%) and above Rp. 2.000.000 (18,33%). Most of respondents based from the group of high education, consist of scholar is 55,83%, Diploma is 30%, Senior High School is 11,67%, Junior High School is 2,5%. Most of respondents as an official is 40% and 21 – 30 years old. The motto of Halalan Thayyiban is the first rangking for consumer’s responst (96%). Therefore Wong Solo Roasted Chicken Restaurant Malang Branch is able as a restaurant supplied exclusive taste food with high nutrition, comfort, strategic and halal.
URI: http://elibrary.ub.ac.id/handle/123456789/29884
Appears in Collections:Minor Thesis

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