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 <titleInfo>
  <title>Improving the restaurant product sale</title>
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  <place>
   <placeTerm type="text">Jakarta</placeTerm>
   <publisher>Prasetiya Mulya Publishing</publisher>
   <dateIssued>December 2012 - Marc</dateIssued>
  </place>
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  <extent>p. 231 - 240</extent>
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 <note>Increasing a product sale is very important especially for the hotel &#13;
with its products and services. The objective of this study is to &#13;
examine the effect of Nasi Goreng Jancuk (Nasgorcuk) marketing mix on &#13;
its selling improvement.The increasing of Surabaya Plaza Hotel’s Nasgorcuk lovers&#13;
 is based on strategic product marketing efforts conforming very fast &#13;
communication development in which youths involvement very dominantly &#13;
affects the success of a brand image.&lt;span&gt;The fundamental marketing &#13;
strategies consist of promotion, price, location; persons, physical &#13;
evidence and process are inherent attributes of the success of &lt;br&gt;Surabaya Plaza Hotel’s Nasgorcuk.&lt;/span&gt;The findings show that price, location, and physical evidence are the most influential attributes of the increased sale of Nasgorcuk. &lt;br&gt;</note>
 <note type="statement of responsibility"></note>
 <classification></classification>
 <identifier type="isbn">20896271</identifier>
 <location>
  <physicalLocation>Perpustakaan - Sekolah Tinggi Manajemen PPM Pusat Informasi Manajemen</physicalLocation>
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