DOCSLIB.ORG

Appetizer / Makanan Pembuka

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Appetizer / Makanan Pembuka APPETIZER / MAKANAN PEMBUKA INTERNATIONAL INDONESIA □ Samosas □ Lumpia Goreng □ Fish Cake □ Pastel Sayuran □ BBQ Chicken Wings □ Risoles Ham Keju □ Chicken Drum Stick □ Kroket Daging □ Chicken Puff □ Martabak Telor □ Quiche Loraine □ Bala- Bala □ Chicken Pie □ Tahu Isi □ Beef Tacos □ Lumpia Udang □ Burritos □ Cireng Rujak □ Vietnamese Spring Rolls □ Cilok □ Chicken Twister □ Tahu Gimbal □ Chicken Pate □ Kupat Tahu □ Macaroni Schotel □ Lontong Kari □ Mini Pizza □ Japanese Sushi ( 5 Kinds) SALAD & MIXED SALAD INTERNATIONAL INDONESIA □ SALAD BAR □ Karedok ( 5 Kinds Vegetables + 3 Dressing ) □ Ketoprak MIXED SALAD : □ Gado – Gado □ Pineapple Chicken Salad □ Lotek □ Chicken Taco Salad □ Pecel Madiun □ Avocado Shrimp Salad □ Rujak Pengantin □ Tuna Avocado Salad □ Rujak Coel □ German Potato Salad □ Rujak Banci □ Fruit Salad □ Rujak Bebek □ Coleslaw □ Asinan Bogor □ Chef Salad □ Asinan Jakarta □ Pasta Salad □ Urap sayuran □ Nicoise Salad □ Sayur Rujak Maharaja □ Thai Mango Salad □ Selada Buah □ Thai Beef Salad □ Ratatouille □ Caesar Salad □ Tomato Mozzarella Salad SOUP INTERNATIONAL INDONESIA □ Chicken Cream Soup □ Sup Baso & Tahu □ Italian Fish Soup □ Sup Kembang Tahu & Sayuran □ Minestrone soup □ Soto Bandung □ Leek & Potato Cream Soup □ Soto Ayam □ Tomato Cream Soup □ Rawon □ Vegetables Cream Soup □ Sayur Asem □ Asparagus Cream Soup □ Sayur Lodeh □ Mushroom Soup □ Sup Ikan Asam Padeh □ Wonton Soup □ Sup Tongseng Daging □ Chicken Noodle Soup □ Soto Kudus □ Beef Tortilla Soup □ Soto Lamongan □ French Onion Soup □ Soto Banjar □ Hungarian Goulash Soup □ Sup Sayur Kacang Merah □ Crab Meat Corn Soup □ Soto Madura □ Seafood Chowder □ Soto Mie Jakarta □ Tom Yum Talai □ Soto Mie Bogor □ Tom Kha Gai □ Soto Padang □ Tom Yum Goong □ Sup Seafood Sayuran □ Crab Bisque □ Sup Bakso Ikan dan Sayuran □ Miso soup □ Sup Ikan Kuah Asam MAIN COURSE /MAKANAN UTAMA (BEEF) INTERNATIONAL INDONESIA □ Beef Stew □ Semur Daging □ Beef Provençale □ Tongseng Kambing/Sapi □ Beef Stroganoff □ Daging Bumbu Bali □ Beef Black Pepper □ Daging Sapi Rica- Rica □ Beef Green Curry □ Rendang Daging □ Beef Vietnamese □ Daging Bumbu Rujak □ Beef Szechuan □ Tumis Daging Cabe Hijau □ Beef Oyster □ Bistik Daging □ Mini Steak With Red Wine Seeds □ Gulai Kambing/Sapi □ Beef Schnitzel □ Daging Balado □ Beef Pate With BBQ Sauce □ Daging Panggang Geprek Bumbu Kecap □ Stir Beef Teriyaki □ Daging Sapi Lada Hitam □ Beef Yakiniku □ Daging Kalio □ Beef Bulgogi □ Tumis Daging dan Paprika □ Gulai Daging MAINCOURSE / MAKANAN UTAMA (FISH & SEAFOOD) INTERNATIONAL INDONESIA □ Snapper Garlic With Butter Sauce □ Sup Baso & Tahu □ Breaded Fish With Tar – Tar Sauce □ Sup Kembang Tahu & Sayuran □ Indian Fish Curry □ Soto Bandung □ Steamed Fish Soya & Ginger Sauce □ Soto Ayam □ Snapper With Béarnaise Sauce □ Rawon □ Snapper Teriyaki □ Sayur Asem □ Snapper Coulibiac □ Sayur Lodeh □ Grilled Squid With Oyster Sauce □ Sup Ikan Asam Padeh □ Sautéed Squid BBQ Sauce □ Sup Tongseng Daging □ Sweet & Sour Fish □ Soto Kudus □ Sauteed Fish Taucho Sauce □ Soto Lamongan □ Soto Banjar □ Sup Sayur Kacang Merah □ Soto Madura □ Soto Mie Jakarta □ Soto Mie Bogor □ Soto Padang □ Sup Seafood Sayuran □ Sup Bakso Ikan dan Sayuran □ Sup Ikan Kuah Asam MAINCOURSE / MAKANAN UTAMA (CHICKEN) INTERNATIONAL INDONESIA □ Chicken Casserole □ Ayam Goreng Kremes □ Roasted Chicken Mushroom Sauce □ Ayam Goreng Lengkuas □ Sautéed Chicken BBQ sauce □ Ayam Bakar Madu □ Chicken Chasseur Sauce □ Ayam Bumbu Rujak □ Chicken A’la King □ Ayam Bumbu Bali □ Chicken Picatta □ Ayam Rica- Rica □ Chicken Stew □ Ayam Masak Habang □ Chicken Steak □ Ayam Bakar Taliwang □ Chicken Emince □ Ayam Goreng Kalasan □ Chicken Cordon Bleu □ Ayam Betutu □ Chicken Katsu □ Ayam Kodok □ Thai Grilled Chicken □ Garang Asem □ Thai Chicken Pandan □ Ayam Bakar Bumbu Kecap □ Chicken Cashew Nut □ Ayam Bakar Dabu – Dabu □ Chicken Teriyaki □ Ayam Woku □ Singapore Fried Chicken □ Ayam Goreng Terasi □ Grilled Chicken Black Pepper □ Kari Ayam □ Chicken Parmagiana □ Opor ayam □ Gulai ayam □ Ayam Pop MAINCOURSE / MAKANAN UTAMA (PASTA) INTERNATIONAL INDONESIA □ Pasta □ Mie Goreng Jawa □ Spaghetti Aglio e olio □ Mie Goreng Baso □ Spaghetti with tomato sauce □ Bihun Goreng Baso □ Spaghetti bolognaise □ Kwetiau Goreng Seafood □ Pasta Alfredo □ Mie Goreng Rica – Rica □ Pasta Marinara □ Mie goreng Seafood □ Pasta Carbonara □ Mie Goreng Rendang □ Pasta With Pesto Sauce □ Mie Goreng Kampung □ Singapore Fried Noodles □ Mie Goreng Sambal Balacan □ I Fu Mie □ Mie Goreng Cakalang □ Mie Goreng Babat □ Spaghetti Sambal Matah MAINCOURSE / MAKANAN UTAMA (VEGETABLE) INTERNATIONAL INDONESIA □ Sautéed Mixed Vegetables □ Tumis Toge Ikan Asin □ Sautéed Green Bean with bacon □ Tumis Buncis Jagung Tahu □ Sautéed Broccoli Garlic □ Tumis Jamur □ Cauliflower Gratin □ Cap Cay Seafood □ Broccoli Gratin Tomato □ Lo Han Cay □ Sautéed Mushroom With Onion □ Cuciwis Saus Tiram □ Baby kalian With Oyster Sauce □ Baby Kalian Bawang Putih □ Mixed Vegetables Curry □ Tumis Aneka Sayuran □ Ratatouille □ Tumis Sayur Asin Toge Tahu □ Italian Crème Spinach □ Tumis Kacang Polong Wortel Bawang □ Vichy Carrot Bombay □ Braised Vegetables With Champignon □ Gulai Nangka Muda □ Stir tofu vegetables □ Sayur Daun Singkong □ Terong Balado □ Brocoli Bawang Putih □ Baby Buncis Tumis Daging □ Ulukutek Leunca □ Acar Kuning □ Tumis Sayur Bunga Papaya Lalaban & Sambal DESSERT /PENUTUP INTERNATIONAL INDONESIA □ Assorted Pudding With Fla □ Aneka Buah Segar □ Pudding Caramel □ Jajan Pasar □ Assorted Fresh Fruit Sliced □ Colenak □ Chocolate Cake □ Awug □ Crème Caramel □ Lapis Surabaya □ Vanilla Crème Brule □ Lapis Malang □ Banana Flambé □ Pisang Bollen □ Croquenbouche □ Martabak Mini □ Cherry Jubilee □ Bubur Sumsum □ Fruit Tartlet □ Kue Pukis □ Red Velvet cake □ Kue Cubit □ Rainbow Cake □ Singkong Thailand □ Mocha Cake □ Es Pisang Ijo □ Éclair □ Es Cendol □ Brownies □ Es Kelapa Muda □ Strawberry Tart □ Es Kelapa Jeruk □ Tiramizu □ Es Melon Serut □ Strawberry cheese cake □ Es Cingcau Hitam □ Apple Pie □ Es Cingcau Hijau □ Pie Susu □ Es Buah □ Apple Strudel □ Es Campur □ Cheese Cake □ Es Goyobot □ Cup Cakes □ Es Teller □ Black Forest Cake □ Bajigur □ Bandrek Additional □ Ice Cream Cake □ Rp. 25.000 □ Ice cream □ Rp. 25.000 ( 2 Scoop ) □ Es Puter □ Rp. 25.000 □ Es Doger □ Rp. 25.000 FOOD STALL HARGA PER PORSI □ Otak – Otak Ikan Tenggiri (2pcs) □ Rp. 20.000,- □ Baso Tahu & Siomay (2pcs) □ Rp. 25.000,- □ Batagor (2pcs) □ Rp. 25.000,- □ Baso Goreng (2pcs) □ Rp. 25.000,- □ Dimsum(2pcs) □ Rp. 25.000,- □ Mendoan (2pcs) □ Rp. 20.000,- □ Mpek-Mpek Palembang (2pcs) □ Rp. 25.000,- □ Aneka Gorengan (3pcs) □ Rp. 20.000,- □ Mie Kocok □ Rp. 30.000,- □ Mie Tek Tek □ Rp. 25.000,- □ Mie Ayam Baso □ Rp. 30.000,- □ Soto Mie Bogor □ Rp. 30.000,- □ Zuppa Soup □ Rp. 30.000,- □ Roti Cane with Beef or Chicken Curry □ Rp. 30,000,- □ Tahu Gunting □ Rp. 20.000,- □ Tahu Gejrot □ Rp. 20.000,- □ Kupat Tahu □ Rp. 20.000,- □ Lumpia Basah □ Rp. 20.000,- □ Sop Buntut □ Rp. 55,000- □ Soto Betawi □ Rp. 45.000,- □ Coto Makasar & Buras □ Rp. 45.000,- □ Tempura Seafood & Sayuran □ Rp. 30.000,- □ Bakso Malang □ Rp. 25.000,- □ Bakso Solo □ Rp. 25.000,- □ Cuanki □ Rp. 25.000,- □ Tekwan □ Rp. 25.000,- □ Steamboat /Juanlo □ Rp. 25.000,- □ Rice Bowl Ayam Kung Pao □ Rp. 25.000,- □ Rice Bowl Ayam Teriyaki □ Rp. 25.000,- □ Rice Bowl Sapi Lada hitam □ Rp. 35.000,- □ Rice Bowl Buntut Rica □ Rp. 45.000,- □ Rice Bowl ikan Sambel Matah □ Rp. 25,000,- □ Hainam Chicken Rice □ Rp. 25,000,- □ Sate Ayam & Lontong ( 5pcs) □ Rp. 25,000,- □ Sate kambing & Lontong ( 5 pcs) □ Rp. 30,000,- □ Sate Sapi & Lontong ( 5pcs) □ Rp. 30,000,- □ Sate Padang (5pcs) □ Rp. 25,000,- □ Sate Taichan (5pcs) □ Rp. 25,000,- □ Lontong Cap Gomeh □ Rp. 25,000,- □ BBQ Teppanyaki □ Rp. 75,000,- □ Beef Wellington with Gravy □ Rp. 50,000,- .
Load more

Recommended publications
  • Discover the Taste of Solo
    Discover the Taste of Solo Sejak tahun 1988, Dapur Solo berdedikasi untuk melestarikan kuliner tradisional Jawa. Dapur Solo dikenal akan keahliannya dalam kreasi hidangan khas Jawa untuk masyarakat modern, tanpa meninggalkan nilai unik dan tradisional. Seluruh sajian dimasak dengan penuh perhatian akan keunggulan dan keasliannya. KHAS SOLO 01 01. Nasi Urap Solo 40,5 Nasi, sayuran urapan dengan rasa sedikit pedas, pilihan lauk ayam / empal goreng, tempe bacem Dengan nasi kuning +1.000 02. Nasi Langgi Solo 41,5 Nasi langgi kuning khas Solo yang disajikan dengan ayam / empal goreng, terik daging, sambal goreng kentang, abon sapi, telur dadar tipis, serundeng kelapa, kering kentang, lalap serta kerupuk udang dan sambal Dengan nasi putih 40.500 02 04 03. Nasi Langgi Si Kecil 30,5 Nasi kuning dengan pilihan ayam goreng, abon sapi, telur dadar tipis dan kerupuk udang 04. Nasi Liwet Solo 40,5 Nasi gurih dengan suwiran ayam kampung, telur pindang, tempe bacem dan potongan ati ampela ayam disiram dengan sayur labu dengan rasa gurih sedikit pedas Menu favorit Menu pilihan anak 05 06 05. Lontong Solo 40,8 Lontong yang disiram dengan kuah opor kuning lengkap dengan suwiran ayam, telur pindang dan sambal goreng kentang 06. Timlo Solo 37,5 Sop kuah bening berisi sosis Solo, suwiran ayam, dan telur pindang 07. Selat Solo 41 Perpaduan daging semur yang manis dan mustard yang asam serta sayuran, menghasilkan cita rasa perpaduan dua budaya Jawa dan Belanda 07 Menu favorit Menu pilihan anak NUSANTARA 01 01. Nasi Timbel Sunda 42 Nasi timbel dengan pilihan lauk ayam / empal goreng, sayur asem, ikan asin, tempe bacem serta disajikan dengan kerupuk udang, lalap dan sambal 02 02.
    [Show full text]
  • Aceh Tahun : 2020
    DAFTAR PRODUK HALAL LPPOM MPU ACEH PROVINSI : Aceh Tahun : 2020 Group Type ValidDate No Jenis Produk Nama Produk Merek No. Sertifikat Halal DEZZERT. PO Alamat Perusahaan Code Code Mulai Berlaku Masa Berakhir - Brownies - Marmer Cake Jl. Pemancar Lr. Rahmad No. 9 1 - Mocca Cake 20 01 Cachanda Cachanda 14200000010120 2020-01-09 2023-01-08 Cachanda Lamteumen Timur Kota Banda Aceh - Cake Pandan - Cookies Cake Jl. Soekarno-Hatta Dusun Melati Desa 2 Donat 20 01 Dapur 99 Dapur 99 14200000020120 2020-01-09 2023-01-08 DAPUR 99 Garot Kec. Darul Imarah Kab. Aceh Besar - Jus - Jl. Soekarno-Hatta Dusun Melati Desa 3 Coklat Cincau 12 01 Dapur 99 Dapur 99 14120000010120 2020-01-09 2023-01-08 DAPUR 99 Garot Kec. Darul Imarah Kab. Aceh - Salat Buah Besar - Pastel Sayur Jl. Teuladan No. 22 Gp. Keuramat Kec. 4 - Pastel Mozarella 20 01 Thabloe Snack Thabloe Snack 14200000030120 2020-01-09 2023-01-08 THABLOE Kuta Alam Kota Banda Aceh - Pastel Telur Jl. Teuladan No. 22 Gp. Keuramat Kec. 5 Bawang Goreng 06 01 Thabloe Thabloe 14060000010120 2020-01-09 2023-01-08 THABLOE Kuta Alam Kota Banda Aceh Gp. Aron Pirak Kec. Matang Kuli Kab. 6 Kue Akar Kelapa 10 01 Bina Usaha Kue Akar Kelapa Bina Usaha Kue Akar Kelapa 14100000010120 2020-01-09 2023-01-08 Bina Usaha Kue Akar Kelapa Aceh Utara - Teh Poci - Pop Ice Desa Cot Seutui Kec. Kuta Makmur 7 12 01 Fragrant Tea Fragrant Tea 14120000020120 2020-01-09 2023-01-08 Fragrant Tea - Nutri Sari Kab. Aceh Utara - Choco Time Desa Tambon Baroh Kec.
    [Show full text]
  • Breakfast Healthy Salad
    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
    [Show full text]
  • Booklet Indonesian Culinary Week 2019
    The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs
    [Show full text]
  • Case Study of Summarecon Fried Taichan Satay, West Bekasi) Josua Haposan Haganta Simanjuntak Indonesian College of Economics, Jakarta [email protected]
    ANALYSIS OF SERVICE TIME WITH ANTREAN THEORY APPROACH USING THE M / M / 1 METHOD (Case Study of Summarecon Fried Taichan Satay, West Bekasi) Josua Haposan Haganta Simanjuntak Indonesian College of Economics, Jakarta [email protected] Abstract This study aims to determine the queuing system currently applied by Sate Taichan Goreng Summarecon Bekasi Barat in providing services to customers by using queue theory and then calculating the queue to get restaurant service results to customers who are present. The results showed that the queuing model used in Sate Taichan Goreng Summarecon, West Bekasi is Single Channel-Single Phase (M / M / 1). Methods of data analysis using software "POM-QM ver.3.0" software with Waiting Lines module. Based on research on January 15 - 24 2020, Summarecon Bekasi West Bekasi Fried Taichan Sate has one cashier, with an average hourly customer arrival value (kedatangan) of 13.8 customers, an average hourly service level ( ) of 20 customers, The average service usability level ( ) which can be said to be close to optimal is 69%, of the working time and this value is close to 100%. The average probability of not having a customer in the system (P0) is 31%. The average time spent on a customer in the system (Ws) was 10,557 minutes and the average time spent by a customer waiting in line (Wq) was 7,557 minutes. This shows that the cashier service found in Summarecon Bekasi West Bekasi Fried Taichan Sate can be said to be optimal because the level of utility is quite high, namely 69% and the value is more than 50% and almost close to 100%.
    [Show full text]
  • Evaluasi Strategi Pemasaran Dalam Usaha Mikro Soto Mie Bogor
    Vol 1, No. 1 (2020), June 2020 E-ISSN: 2746-2471 EVALUASI STRATEGI PEMASARAN DALAM USAHA MIKRO SOTO MIE BOGOR Oleh: Novi Dianti1 Endah Widati2 Program Studi Pendidikan Ekonomi Fakultas Ilmu Pendidikan dan Pengetahuan Sosial Universitas Indraprasta PGRI Email: 1)2)[email protected] ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui seberapa efektif dan efisien strategi pemasaran yang telah dijalankan oleh pemilik usaha mikro Soto Mie Bogor. Adapun metode penelitian yang digunakan dalam penelitian ini adalah metode evaluasi kualitatif. Setelah melakukan analisis dan evaluasi strategi pemasaran yang diterapkan pada usaha mikro soto mie bogor akhirnya dapat ditarik simpulan bahwa strategi pemasaran yang diterapkan oleh usaha mikro soto mie Bogor yang dimiliki oleh Pak Jaja di daerah Munjul belum efektif. Hal ini karena dari hasil perhitungan penjualan selama berdiri sejak tahun 2013 dan 2014 mengalami peningkatan, tetapi ditahun berikutnya yaitu 2015 sampai tahun 2018 hasil penjualan menunjukkan penurunan signifikan. Berdasarkan data yang diperoleh menunjukkan bahwa harga yang ditetapkan tidak sesuai dengan total biaya setiap produk yang ditawarkan. Analisis VRIO dengan kinerja diatas normal yaitu sumber daya letak geografis dan sumber daya produk. Analisis PESTL yang menjadi peluang dilihat dari segi ekonomi dan sosial, sedangkan yang menjadi ancaman adalah legalitas. Kata Kunci: Strategi Pemasaran, Usaha Mikro, Evaluasi Novi Dianti, Endah Widati, Evaluasi Strategi Pemasaran... | 35 Vol 1, No. 1 (2020), June 2020 E-ISSN: 2746-2471 A. PENDAHULUAN Bisnis makanan (kuliner) merupakan salah satu bisnis yang berkembang pesat dan memiliki potensi berkembang yang cukup besar. Sudah banyak pelaku usaha yang meraup keuntungan dari usaha kuliner ini. Namun tidak sedikit pula pelaku usaha kuliner yang gulung tikar alias bangkrut, karena strategi pemasaran yang digunakan kurang tepat dan kualitas pelayanan yang kurang optimal.
    [Show full text]
  • SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
    GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu &
    [Show full text]
  • Super Brunch
    SUPER 22 / BRUNCH 08 IDR 645 FOOD & NON ALCOHOLIC BEVERAGE IDR 1.305 FOOD & ALCOHOL BEVERAGE IDR 2.045 FOOD & CHAMPAGNE PASS AROUND • Tempura oyster, wasabi aioli, roe • Gohu tuna Ternate, kemangi, black cracker MASON – CHEF BENJI ASIAN SALAD STATION Wood fired pastrami short rib / • Asinan Bogor, pickled local fruits, peanut, chimichurri / jus sweet – hot sour sauce patato & fennel gratin • Vietnamese chicken salad, cabbage, confit carrots / dukkah / labneh carrot, Onion white, coriander, cashew, nahm jim sauce • Chilled soba noodle, wakame, scallion, sesame, ponzu dressing • Summer tomato salad, marinated feta, INDONESIAN MARTABAK Persian cucumber, basil • Traditional folded savory pancake, chicken, leek, cabbage, chili FROM LOCAL FRESH FARM MILK AND Served with CHARCUTERIES pickle, and assorted of sauce • Camembert curry sauce, Thai sweet chili, chili sauce, • Gouda tomato sauce • Bali blue • Manchego MIE KOCOK NOODLE STATION • Milano, salami & chorizo • Homemade turmeric noodle • Assorted dry fruits, nuts, mustard and • Flat rice noodle honey • Rich beef broth • Braised beef tendon STARFISH BLOO BBQ CORNER • Sprout, bok choy, chili • Sate Babi Plecing - Bali • Sate Ayam, peanut sauce - Madura SUSHI, SASHIMI & NIGIRI STATION • Sate Beef Maranggi, kecap-shallot sauce - • Sashimi salmon, white snapper, tuna Purwakarta • Nigiri snapper, prawn • Pepes ikan • Maki roll salmon, tuna, vegetable • Ayam bakar taliwang Condiment: pickle ginger, wasabi, soy sauce DIM SUM STATION • Chicken siu mai • Bbq chicken bun • Char siu pork bun • Spring
    [Show full text]
  • Kayem Choice Beef Pot Roast Recipes
    KAYEM SLOW COOKED CHOICE BEEF POT ROAST RREECCIIPPEE GGUUIIDDEE AU JUS SLOW COOKED FOR HOURS,-EXTRA TENDER GLUTEN FREE ALL NATURAL SPICES NO MSG SHEPARD PIE WITH POT ROAST INGREDIENTS 7.75 pounds Kayem Slow Cooked Choice Beef Pot Roast, (drain au jus, reserve) 1/3 cup wondra 1 cup water 14 ounces creamed corn 2 pounds mashed potatoes 3 tablespoons unsalted butter 12 teaspoon paprika (preferably smoky paprika) DIRECTIONS Pre-heat oven to 350 F Cut the pot roast into 1 1/2" strips lengthwise. Trim away any fat or connective tissues. Hand shred the beef into a baking dish. (Meat breaks apart very easily since it is already slow roasted). Using a small bowl, mix the Wondra into the water, stir well. Transfer the reserved au jus to a medium sauce pan over medium high heat, and wisk in the flour/water mixture. Bring to a boil stirring frequently, sauce will begin to thicken and become a gravy. Mix 2 cups of the beef gravy with the shredded beef and the creamed corn. Cover with the mashed potatoes, sprinkle top with paprika and melted butter. Bake for 45 minutes or until an internal temperature of 165 is achieved. GERMAN STYLE POT ROAST INGREDIENTS 8 ounces Kayem Slow Cooked Choice Beef Pot Roast, drain au jus set aside 2 ounces cooked baby carrots 1 ounce celery 1/2" sliced 1 ounce sweet onion 1/2 " sliced, sautéed 1/2 cup red wine 1/3 cup ginger snap cookie, crush 1 cup egg noodles, cooked 1 tablespoon parsley, chopped 1 tablespoon unsalted butter, melted DIRECTIONS Separate the meat from the broth in the bag.
    [Show full text]
  • Pola Konsumsi Daging Ayam Broiler Berdasarkan Tingkat Pengetahuan Dan Pendapatan Kelompok Mahasiswa Fakultas Peternakan Universitas Padjadjaran
    Pola Konsumsi Daging Ayam Broiler................................................................................... Apriannda Winda POLA KONSUMSI DAGING AYAM BROILER BERDASARKAN TINGKAT PENGETAHUAN DAN PENDAPATAN KELOMPOK MAHASISWA FAKULTAS PETERNAKAN UNIVERSITAS PADJADJARAN CONSUMPTION PATTERNS OF BROILER MEAT BASED ON THE LEVEL OF KNOWLEDGE AND INCOME STUDENT GROUP OF FACULTY OF ANIMAL HUSBANDRY PADJADJARAN Aprianda Winda*, Rochadi Tawaf**, Marina Sulistyati** Universitas Padjadjaran *Alumni Fakultas Peternakan Universitas Padjadjaran **Staf Pengajar Fakultas Peternakan Universitas Padjadjaran E-mail : [email protected] ABSTRAK Penelitian telah dilaksanakan di Fakultas Peternakan Universitas Padjadjaran, Kabupaten Sumedang pada tanggal 9-22 September 2015. Tujuan penelitian ini untuk; (1) mengetahui preferensi konsumsi daging ayam broiler pada kelompok mahasiswa Fakultas Peternakan Universitas Padjadjaran berdasarkan tingkat pengetahuan gizi, (2) mengetahui preferensi konsumsi daging ayam broiler pada kelompok mahasiswa Fakultas Peternakan Universitas Padjadjaran berdasarkan tingkat pendapatan, (3) mengkaji pola konsumsi daging ayam broiler pada kelompok mahasiswa Fakultas Peternakan Universitas Padjadjaran berdasarkan tingkat pengetahuan gizi dan tingkat pendapatan. Metode yang digunakan adalah survei. Pengambilan sampel menggunakan metode cluster random sampling pada mahasiswa angkatan 2013 yang indekost sehingga didapat 30 mahasiswa sebagai responden. Data yang diperoleh ditabulasi dan dianalisis dengan menggunakan
    [Show full text]
  • Pengaruh Celebrity Endorser Terhadap Minat Beli Sate Taichan Goreng
    Jurnal Lingkar Studi Komunikasi Vol. 5 No. 2, Bulan September 2019 e-ISSN: 2442-4005| http://journals.telkomuniversity.ac.id/liski PENGARUH CELEBRITY ENDORSER TERHADAP MINAT BELI SATE TAICHAN GORENG Rana Aushaf1, Nofha Rina2 Universitas Telkom Naskah diterima tanggal 1 Januari 2019, direvisi tanggal 6 September 2019, disetujui tanggal 11 September 2019 Abstrak. Fenomena celebgram menjadikan perlunya penelitian yang dilakukan secara mendalam. Pemilihan topik Rachel Vennya seorang celebgram yang mempromosikan Sate Taichan “Goreng” memiliki beberapa tujuan dalam penelitian ini antara lain untuk mengetahui pengaruh visibility, credibility, attraction dan power yang dimiliki Rachel Vennya terhadap minat beli Sate Taichan “Goreng”. Penelitian ini menggunakan metode penelitian kuantitatif. Berdasarkan hasil pengujian hipotesis secara simultan, penggunaan celebgram berpengaruh signifikan terhadap minat beli pada Sate Taichan “Goreng”. Hal ini dibuktikan dengan Fhitung (24,837) > Ftabel (2,467) dengan tingkat signifikansinya 0,00 > 0,05. Berdasarkan hasil uji hipotesis secara parsial (uji t) didapat bahwa variabel visibility, credibility, attraction dan power berpengaruh signifikan terhadap minat beli Sate Taichan “Goreng” di Kota Bandung. Berdasarkan koefisien determinasi didapat bahwa celebgram (celebrity endorser Instagram) Rachel Vennya mampu menjelaskan minat beli sebesar 51,1% dan sisanya 48,9% merupakan kontribusi dari variabel lain yang tidak diteliti. Kesimpulan penelitian ini celebgram Rachel Vennya berada pada kategori sangat baik. Kata kunci: Selebgram, Minat Beli, Instagram Abstract. The phenomenon of celebgram makes the need for research conducted in depth. Choosing a topic Rachel Ven, a celeb who promotes Taichan Satay "Fried" has several objectives in this study, among others, to find out the influence of visibility, credibility, attraction and power that Rachel Ven has on the purchase of "Goreng" Taichan Satay.
    [Show full text]
  • Read Ebook {PDF EPUB} TV Dinners in Search of Exciting
    Read Ebook {PDF EPUB} TV Dinners In Search of Exciting Home Cooking by Hugh Fearnley-Whittingstall TV Dinners: In Search of Exciting Home Cooking by Hugh Fearnley-Whittingstall. Has dinner had its chips? Traditional dinner - the preserve of special occasions? There is a familiar menu of food on television. In fact it seems to be a staple diet, with starters of Ainsley, main course of Delia, and pudding of Fearnley-Whittingstall. And yet Oxo is dropping its typical family dinner advertisements after 16 years, because "family life is changing". In other words, in an uncannily ironic twist, families are not sitting down together to have dinner, they are too busy watching adverts on the telly. Not all food takes all day to cook The "mother" of the campaign over the years, Lynda Bellingham, lamented the changes that have led to the demise of her screen role: "The whole family set-up has changed socially in the last 10 years. "I think people buy pre-cooked meals and I don't actually think it is realistic, people cooking gravy." People should be encouraged to sit down together at the table, she said, adding that she made her two children do it. When historians have some perspective on the 20th Century, the name Gerry Thomas might become better known than it currently is. For it was Thomas who invented the TV dinner, and thus helped forge the shape of family life for generations to come. The first TV dinner, in 1953, came in an aluminium tray, and consisted of turkey, buttered peas, and sweet potatoes.
    [Show full text]