Open AccessPengembangan Strategi Bisnis Restoran Segmen Atas di Yogyakarta dengan Pendekatan Critical Success Factors
Author(s) -
Edouard Aryadi Supriyadi,
Wahyu Supartono,
Didik Purwadi
Publication year - 2020
Language(s) - Italian
DOI - 10.24961/j.tek.ind.pert.2020.30.3.265
Subject(s) - swot analysis , business , critical success factor , marketing , quality (philosophy) , tourism , competitive advantage , competition (biology) , business opportunity , geography , ecology , philosophy , archaeology , epistemology , biology