Identification of Service and Pricing Factors at a Padang Restaurant

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review


Campus restaurants offer benefits to students who live on campus, live with their parents, or live in boarding houses, and they present opportunities to other businesses in the area. However, running a business as a food-service entrepreneur can be challenging because one needs an understanding of the restaurant business and an appreciation of the value of menu innovation. Small Business Trends (2011) reported the following: “The most appealing elements of business (at least for me right now) are innovation, connection, and courtesy.” Therefore, various strategies related to service and pricing need to be determined to run a restaurant. A small business entrepreneur is defined as an individual who establishes and manages a business for the principal purpose of profit and growth (Carland et al., 1984; Yallapragada and Bhuiyan, 2011). This study describes how Padang restaurant entrepreneurs near the Universitas Indonesia campus and the area surrounding another university near Depok City implement service and price policies for a clientele of students on limited budgets.
Original languageEnglish
Title of host publicationProceedings of The 3rd International Conference on Vocational Higher Education (ICVHE 2018)
PublisherAtlantis Press
Number of pages6
ISBN (Electronic)978-94-6252-947-2
Publication statusPublished - 3 Apr 2020
Event3rd International Conference on Vocational Higher Education (ICVHE 2018): “Understanding Digital World. From Theory to Practices.” - Batam, Indonesia
Duration: 2 Aug 20184 Aug 2018

Publication series

NameAdvances in Social Science, Education and Humanities Research
PublisherAtlantis Press
ISSN (Electronic)2352-5398


Conference3rd International Conference on Vocational Higher Education (ICVHE 2018)


  • restaurant
  • service and pricing policy
  • entrepreneurship
  • campus


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