Kristianto, Pavita (2017) PROSES INOVASI BENTUK, RASA, DAN TOPPING SPONGE CAKE PADA PAVITA CAKE SEMARANG. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Inovasi sponge cake di Pavita Cake dengan mengkombinasikan sponge cake potong dan stik menjadi satu dengan rasa cake dan topping (ganache coklat) berupa sayuran hijau vitamin B dan C tertinggi. Proses inovasi dilakukan berdasarkan teori dari (Luecke,2003) : idea generation, opportunity recognition, idea evaluation, development, dan commercialization. Berdasarkan tahapan tersebut maka produk inovasi sponge cake dapat tercipta dan dipasarkan.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Economics and Business > Department of Management |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 28 Nov 2017 06:57 |
| Last Modified: | 26 Apr 2022 02:07 |
| URI: | http://repository.unika.ac.id/id/eprint/15189 |
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