Strategi Komunikasi Pemasaran Kantin Mini Chef Pada Masa Pandemi Covid-19

Kinanti, Ken Rosses (2021) Strategi Komunikasi Pemasaran Kantin Mini Chef Pada Masa Pandemi Covid-19. Other thesis, Universitas Islam Riau.

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Abstract

Abstract Minichef Canteen Marketing Communication Strategy During The Covid Pandemic-19 Ken Rosses Kinanti 169110027 This study aims to see the marketing communication of the minichef canteen during the covid-19 pandemic. Covid-19 is a contagious disease caused by a virus. Most people who contract Covid-19 will experience mild to moderate symptoms and will recover without special treatment, but not a few also die of covid-19 because the virus immediately rips away human lungs, where the function of the lungs is to breathe. . There are many bad effects caused by the virus on the country's social and economy, namely, the rupiah exchange rate is weakening, stock prices have continued to decline, the tourism sector, schools are closed, various sports events are held, prices of basic commodities have soared, many employees have been laid off, the restaurant is in danger of going bankrupt, so keep your distance, don't have direct contact as before, and avoid crowds so you don't catch the virus. In this study, researchers used qualitative descriptive research methods and the selection of informants was determined based on purposive sampling. The focus is to analyze problems on the basics of marketing the minichef canteen during the covid-19 pandemic. The data techniques of this research are observation (going into the field), interviews, documentation. The information used in this study is 1 person in charge of the minichef canteen, 2 employees of the minichef canteen, and 1 visitor to the minichef canteen. In the results that have been found, the minichef canteen has also suffered from the adverse effects of the covid-19 virus, but this can still be controlled by trying to have a marketing strategy that is accurate in marketing its products using a marketing communication that includes segmentation, targetting, positioning and maintains a restaurant that was built in 2015.

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