Pengelolaan Bisnis Catering dengan Memanfaatkan Sistem Informasi Berbasis Web (Studi Kasus pada Anggun Catering)

Putri Anggun Rohmalia, Yenni Merlin Djajalaksana

Abstract


Culinary business is increasingly attracting new business investors. This trend increases the competition in this industry as more and more competitors are entering culinary business. Innovations are needed to increase the competitiveness of a business in this industry. Anggun Catering is a new business
venture that is planned to be launched, with a web-based technology innovation for managing its catering business. This means that the catering will implement marketing and sales using online means with a proper information system. This
online culinary business will be used to handle the development of the catering business through online catering ordering, order management based on available schedules, food and catering equipment utilization management, raw materials order management, and reporting of performance for managerial
decision makings. It is expected that this system can help improve the operation management of Anggun Catering.

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