DAFTAR PUSTAKA
Sumber Buku
Andrew, Sudhir. 2009. Sales & Marketing: A Textbook for Hospitality Industry. New Delhi: Tata McGraw Hill Education Private Limited
Arikunto, Suharsimi. 2010. Prosedur Penelitian Suatu Pendekatan Praktik. Jakarta: Rineka Cipta.
Aritonang, R.L. 2005. Kepuasan Pelanggan. Jakarta: Gramedia
Barrows, Clayton W; Tom Powers dan Dennis Reynolds. 2012. Introduction to Management in The Hospitality Industry. Hoboken: John Wiley & Sons, Inc
Birchfield, John C. 2008. Design and Layout of Foodservice Facilities Third Edition. Hoboken: John Wiley & Sons, Inc.
Bojanic, David. 2008. Handbook of Hospitality Marketing Management (Chapter Three: Hospitality Marketing Mix and Service Marketing Principles). Oxford: Elsevier Ltd
Bowie, David dan Francis Buttle. 2004. Hospitality Marketing: An Introduction. Oxford: Elsevier Butterworth-Heinemann
Evans, James R. dan Lindsay. 2011. The Management and Control of Quality 8th Edition. Canada: South-Western Cengage Learning
Hasan, Ali. 2009. Marketing. Jakarta : Media Presindo.
Hermantoro, Henky. 2015. Kepariwisataan Destinasi Pariwisata: Produk Pariwisata. Aditri Publishing
Husein Umar. 2009. Metode Penelitian untuk Skripsi Dan Tesis Bisnis, Edisi kedua.Jakarta: Rajagrafindo Persada
Khan, Mahmood A. 2014. Restaurant Franchising: Concept, Regulations and Practices Third Edition. Oakville: Apple Academic Press, Inc.
Kotschevar, Lendal H dan Diane Withrow. 2008. Management by Menu. Hoboken: John Wiley & Sons, Inc
Kotler, Philip., Hermawan Kartajaya dan Iwan Setiawan. 2010. Marketing 3.0: Mulai dari Produk ke Pelanggan ke Human Spirit. Jakarta: Erlangga
Kotler, Philip dan Keller. 2016. Marketing Management 15e. Harlow: Pearson Education Limited
Lovelock, Christopher dan Jochen Wirtz. 2016. Services Marketing: People, Technology, Strategy. Hackensack: World Scientific Publishing Co. Inc.
Lovelock, Christopher; Jochen Wirtz dan Patricia Chew. 2008. Essentials of Services Marketing. Canada: Pearson Ed Asia
Malhotra, Naresh K. 2010. Marketing Research: An Applied Approach. England: Peason Education Limited
Malhotra, Naresh K dan David F. Briks. 2007. Marketing Research: An Applied Approach. England: Peason Education Limited
Noel, Hayden. 2009. Basics Marketing 01: Consumer Behaviour. Lausanne: AVA Publishing SA
Oliver, Richard L. 2015. Satisfaction: Behavioral Perspective on the Consumer. New York: Routledge
Palacio, June Payne dan Monica Theis. 2012. Foodservice Management: Principles and Practices 12th Edition. New Jersey: Pearson Education Inc
Pendit, Nyoman S. 2003. Ilmu Pariwisata Sebuah Pengantar Perdana. Jakarta: Pradya Paramita
Sekaran, Uma dan Roger Bougie. 2010. Research Methods for Business: A Skill Building Approach. Chichester: John Wiley & Sons Ltd
Shiring, Stephen B. 2013. Professional Catering: The Modern Caterer’s Complete Guide to Success.Clifton Park: Delmar Cengage Learning
Sugiyono. 2007. Statistika untuk Penelitian. Bandung: Alfabeta
Suyono. 2015. Analisis Regresi untuk Penelitian. Yogyakarta: Deepublish
Syamsudin. 2005. Statistik Deskriptif, Surakarta: Muhammadiyah University Press
Tabachinick, Barbara G dan Linda S Fidell. 2012. Using Multivariate Statistics 6th Edition. Boston: Pearson
Utama, I Gusti Bagus Rai. 2014. Pengantar Industri Pariwisata. Yogyakarta: Deepublish
Vlachos, Ilias P dan Dimitra Skoumpopoulou. 2014. Loyalty in Crisis: Evidence from Greece. Hershey: IGI Global
Sumber Jurnal Asing
Corporations. Global Journal of Management and Business Research. 11(6) pp. 69 - 77
Angelova, Biljana dan Jusuf Zekiri. 2011. Measuring Customer Satisfaction with Service Quality Using American Customer Satisfaction Model (ACSI Model). International Journal of Academic Research in Business & Social 1(3)
Babu, G. Yaswanth, P.Praveen dan D. Vijay Kumar. 2015. Intelligent Recommendation E-Menu using Android Application in Restaurant. International Journal of Research 2(07) pp. 411-416
Beldona, Srikanth; Nadria Buchanan dan Brian L. Miller . 2014. Exploring The Promise of E-Tablet Restaurant Menus. International Journal of Contemporary Hospitality Management, 26(3) pp. 367 – 382
Berry, Leonard L; Kathleen Seiders dan Dhruv Grewal. 2002. Understanding Service Convenience. Journal of Marketing, Vol. 66 pp.1-17
Bhargave et al. 2013. Digital Ordering System for Restaurant Using Android. International Journal of Scientific and Research Publications, 3(4)
Brunswick, Gary J. 2014. A Chronology of the Definition of Marketing. Journal of Business & Economics Research – Second Quarter 2014. 12(2) pp.105-114
Giese, Joan. L dan Joseph A. Cote. 2002. Defining Consumer Satisfaction. Academy of Marketing Science Review, 2000(1)
Goodman, John dan Newman. 2003. Understand Customer Behavior And Complaints. Quality Progress pp. 51-55
Hsu, Liwei dan Pinying Wu. 2013. Electronic-Tablet-Based Menu in a Full Service Restaurant and Customer Satisfaction -- A Structural Equation Model. International Journal of Business, Humanities and Technology. 3(2) pp.61-71
Josiam, Bharath dan Charles Foster. 2009. Nutritional Information on Restaurant Menus. International Journal of Contemporary Hospitality Management, 21 (7) pp. 876 – 891
Marković, S., Raspor, S., & Šegarić, K.(2010). Does restaurant performance meet
customers’ expectations? An assessment of restaurant service quality using a modified dineserv approach. Tourism and Hospitality Management, 16(2), pp. 181-195
McCall, M. dan Lynn, A. 2008. The Effects of Menu Item Descriptions on Perception of Quality, Price and Purchase Intentions. Journal of Foodservice Business Research, 11(4)
Mullemwar, Vikas dkk. 2014. Electronic Menu Card for Restaurant. International Journal of Research in Engineering and Technology, 3(4) 341-345
Ozdemir dan Caliskan. 2013. A review of literature on restaurant menus: Specifying the managerial issues. International Journal of Gastronomy and Food Science, 2(1) pp.3-13
Pizam, Abraham; Valeriya Shapoval dan Talyor Ellis. 2016. Customer Satisfaction and its Measurement in Hospitality Enterprises: a Revisit and Update. International Journal of Contemporary Hospitality Management, 28(1) pp 2-35
Sabir, Raja Irfan dkk. 2014. Factors Affecting Customers Satisfaction in Restaurants Industry in Pakistan. International Review of Management and Business Research, 3(2) pp.869-876
Shinde, Resham dkk. 2014. Design and Implementation of Digital dining in Restaurants using Android. International Journal of Advance Research in Computer Science and Management Studies, 2(1) pp. 379-384
Tarmedi, Eded dan Penty Nur Asri. 2009. Pengaruh Perceived Quality Dari Brand Equity Terhadap Keputusan Pembelian Deterjen Bukrim. Strategic, 8(15) pp. 35-49
Hsu, Liwei dan Pinying Wu. 2013. Electronic-Tablet-Based Menu in a Full Service Restaurant and Customer Satisfaction -- A Structural Equation Model. International Journal of Business, Humanities and Technology, 3(2)
Voorhis, Carmen R. Wilson Van dan Betsy L. Morgan. 2007. Understanding Power and Rules of Thumb for Determining Sample Sizes. Tutorials in Quantitative Methods for Psychology, 3(2) pp.43-50
Whitley, Elise dan Jonathan Ball. 2002. Statistic Review: Sample Size Calculations. Critical Care, 6(4)
Sumber Jurnal Domestik
Dian, Nova Farah dan Yessy Artanti. 2013. Pengaruh Kelompok Acuan dan Atmosfir Restoran terhadap Keputusan Pembelian Konsumen Starbucks Coffee. Jurnal Ilmu Manajemen 1(2) pp. 414-427
Undang-Undang
Republik Indonesia. 2009. Undang-Undang No. 10 Tahun 2009 tentang Kepariwisataan. Lembaran Negara RI Tahun 2009, No. 11. Sekretariat Negara. Jakarta
Sumber Internet
1st Financial Training Services, Inc. 2009. Are You Undervaluing Customer Service. [Online] Diakses dari http://www.1stfinancialtraining.com/ Newsletters/trainerstoolkit1Q2009.pdf [2016, 23 Februari. 23.00]
Anjaiah, Veramalla. 2011. Korean Wave Casts a Spell in Indonesia. [Online] Diakses dari http://www.thejakartapost.com/news/2011/07/18/korean-wave-casts-a-spell-indonesia.html [2016, 14 Maret. 08.55]
Bolotov, Max. 2014. Why Good Food Photography is Important for Restaurants & Lounges. [Online]. Tersedia: http://www.acmbphotography.com/ importance-of-good-food-photography/ [2016, Juli 31 10.25]
Markova, Vyara. 2014. Electronic Menus in Clock POS Please Savy Guests and Save Cost. [Online] Diakses dari: https://www.clock-hotel- software.com/news/650-electronic-menus-in-clock-pos-please-savvy-guests-and-save-cost [2015, Mei 3. 15.37]
Restaurant Business Staff. 2007. The Menu: Your Primary Marketing Tool. [Online]. Diakses dari http://www.restaurantbusinessonline.com/menu/ food-trends/menu-your-primary-marketing-tool [2016, Agustus 10. 17.34]
Rousseau, C. 2011. Restaurants uploading menus onto iPads for diners. [Online]. Diakses dari http://www.physorg.com/news/2011-01-restaurants-uploading-menus-ipads-diners.html [2015, Mei 3. 15.35]
Sarnapi. 2015. Naik, Jumlah Wisatawan ke Kab. Bandung. [Online] Diakses dari http://www.pikiran-rakyat.com/wisata/2015/07/20/335140/naik-jumlah-wisatawan-ke-kab-bandung [2016, Maret 7. 10.49]
Skift. 2015. The Rise of Food Tourism. [Online] Diakses dari http://www.visitmarin.org/site/assets/files/3798/octa-skift-the-rise-of-culinary-tourism-2.pdf [2016, Maret 17. 21.26]
Sutriyanto, Eko. 2014. Dalam 5 Tahun Jumlah Restoran Kelas Menengah Tumbuh 250 Persen. [Online] Diakses dari http://www.tribunnews.com/
bisnis/2014/04/02/dalam-5-tahun-jumlah-restoran-kelas-menengah-tumbuh-250-persen [2016, Maret 6. 13.05]
Sumber Thesis dan Disertasi
Barimbing, Citra Aptri Adolia dan Devilia Sari. 2014. Pengaruh Experiental Marketing terhadap Kepuasan Pelanggan. Bandung: Universitas Telkom
Buchanan, Nadya. 2011. An Examination of Electronic Tablet Based Menus for the Restaurant Industry. Disertasi. University of Delaware
Biazen, Teshale. 2012. Local Food Festivals: Towards Successful Branding and Sustainable Local Food Tourism in Östersund. Sweden: Mid-Sweden University
Dai, Hua. 2009. Service Convenience, Service Consumption Experience and Relational Exchange in Electronic Mediated Environment (EME). Disertasi. University of North Carolina
Khilare, Kulmanali. 2013. Digital Menu Application - Relevance for Cafes in India. Tesis. National institute of fashion technology Mumbai
Kumar, Vijay. 2012. A Contemporary Study of Factors Influencing Urban and Rural Consumers for Buying Different Life Insurance Policies in Haryana. Thesis. Maharshi Dayanand University
Ng, Yen Nee. 2001. A Study of Customer Satisfaction, Return Intention, and Word-of-mouth Endorsement in University Dining Facilities. Thesis. Oklahoma State University
Tong, Wang. 2015. Analyzing the Relationship between Customer Satisfaction and Customer Loyalty. Thesis. Lapland University of Applied Sciences
Thepbandansuk, Traitet. 2012. A Development of Electronic Menu (E-menu) Application for Restaurant on iPad. Sheffield Halam University.
Sumber Publikasi Pemerintah, Instansi dan Hasil Konvensi
Badan Pusat Statistik. 2015. Statistik Restoran/Rumah Makan Tahun 2014. Jakarta: Badan Pusat Statistik
Chan, Benny. 2013. Introduction to Hospitality. Wan Chai: The Government of the Hong Kong Special Administrative Region
Dixon, Michael., Kimes dan Verma 2009. Customer Preferences for Restaurant Technology Innovation. New York: Cornel University Report, 9(7)
Meirina, Ira. 2014. Peningkatan Kompetensi Profesional Pramusaji Restoran di Sumatera Barat. Prosiding Konvensi Nasional Asosiasi Pendidikan Teknologi dan Kejuruan (APTEKINDO) ke 7 FPTK Universitas Pendidikan Indonesia, Bandung, 13 sd.14 November 2014
Herrera, Carmina Fandos; Javier Blanco Herranz, dan Jose Puyuelo Arilla.
Gastronomy’s Importance in The Development of Tourism Destinations in
The World. Madrid: UNWTO
