Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/55
Title: Developing Traditional Food Service: A Portrait of Women in Culinary Industry
Authors: Maukar, Sylvana M. D.
Langitan, F. W.
Tangkere, T. F. S
Dondokambey, A.
Issue Date: 2017
Publisher: IOP Publishing
Citation: IOP Conference Series: Materials Science and Engineering
Abstract: The purpose of this research is to obtain data about development of traditional food service for small woman business in Minahasa Toulour, Indonesia. The type of research used is descriptive qualitative method. The result of this research is to show that the profile data of the development of the service quality of the catering service business and the traditional home industry of the small business women at the grassroots around Lake Tondano, Minahasa, is in desperate need of rocks and guidance, because although it has the strength and opportunities such as traditional food products, the taste is quite good and popular consumer, the main raw material is the main agricultural products Minahasa so the price is relatively affordable, the role of print media and electronics to support the socialization of traditional foods Regional, National, International so it can be exported abroad, but on the other hand is also faced with weaknesses both internally and externally such as the lack of traditional entrepreneurial knowledge of Minahasa's traditional cuisine, suffering from a lack of capital, and the impact of lack of knowledge and lack of capital result in the following items being prepared ,as limited and monotonous as well lack of innovation, inadequate food business equipment, lack of clear health insurance, information dissemination and limited development, although facilities exist but cannot be implemented due to lack of funds, poor sanitation is noticed.
URI: http://localhost:8080/xmlui/handle/123456789/55
Appears in Collections:Lecturer Scientific Papers

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