BUSINESS PLAN CULINARY ART FINAL PROJECT “PORKPAGANDA”

ANGELINUS, ROBERT NOVANDA (2022) BUSINESS PLAN CULINARY ART FINAL PROJECT “PORKPAGANDA”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

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Abstract

One of the primary human needs is food. Without food humans will not be able to survive. Jonathan Safran Foer said Food is not rational. Food is culture, habit, craving and identity. According to Jonathan, food is not only something that makes you full, but also a manifestation of culture and habits. Food also has its own identity. Not only humans have evolved, food has also evolved from century to century. The impetus for the evolution of food occurs due to several factors, one of which is the scarcity of materials that make food changes occur and create something new. In addition, the main factor in the evolution of food is one's creativity. Creativity is a mental process that involves the emergence of new ideas or ideas, or new relationships between existing ideas and ideas. From a scientific point of view, the results of creative thinking are usually considered to have originality. Each region has different characteristics in terms of culture, including food. This makes the exploration of food endless, from the west end to the east end, each has different food characteristics. Pigs are one of the most popular animals to be processed into dishes. Almost all parts of the pork from head to tail can be used to make many delicious foods. One of the delicacy of pork is in the fat, pork fat has a very distinctive taste and smell that makes many people like Pork Dishes . Almost every country has pork-based dishes. Therefore, the owner wants to open a restaurant that specializes in selling Pork Dishes that has a distinctive taste that is different from other restaurants in general.

Item Type:	Monograph (Project Report)
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	06 Jul 2022 10:22
Last Modified:	06 Jul 2022 10:22
URI:	http://repository.ottimmo.ac.id/id/eprint/684

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