Judul: Analisis Strategi Pemasaran Restoran Agricafe di Kota Bogor
Abstrak: The lifestyle changes increase attractiveness of the cullinaire business. Due of the restaurant in Bogor that capture this opportunity is Agricafe Restaurant. The aims of this study are (1) identify the implemented marketing strategy (2) identify the determinants of marketing strategy formulation (3) formulated new marketing strategy. Agricafe Restaurant uses seven P marketing mix : (1) product (2) price (3) Distribution (4) promotion (5) process (6) people and (7) physical factors.
Keyword: Marketing Strategy., RestauranT, Marketing Mix

Judul: Analisis Strategi Pemasaran pada Restoran Roast Chicken di Kota Bogor, Jawa Barat
Abstrak: Number of restaurants in Bogor always increase every year. This resulted in competition level is getting higher. Each restaurant needs to have a strategy in order to keep its business growing. One of restaurant that implement marketing strategies in the business is Roast Chicken restaurant. The objectives of this research is to evaluate existing marketing strategy in Roast Chicken restaurant. The method used in this research is descriptive analysis, analysis of the marketing mix (7P) and Analytical Hierarchy Process (AHP). Based on the evaluation results of the marketing mix strategies, found that there are several variables that have not been effective and has not reached the specified parameter value is 66.7 percent. These variables include the determination of the price list, the location of the restaurant, advertising, sales promotion and public relations. Based on the results of AHP analysis showed that the levels of factors, priorities will be focused on the determination of the price list with a weight of 0.366. At the level of the actor, the owner has a very influential role in the restaurant with a weight of 0.577. The objectives priority in marketing strategy of Roast Chicken restaurant is to expand the market share with weights 0.596 and priorities chosen alternative marketing strategy is the increased promotion of social relations that includes subscribers restaurant Roast Chicken and weighs 0.280.
Keyword: Analytical Hierarchy Process, Marketing Mix, Restaurant, Strategy

Judul: Karakteristik Anatomi Skelet Tubuh Buaya Senyulong (Tomistoma schlegelii)
Abstrak: Buaya senyulong (Tomistoma schlegelii) merupakan buaya besar yang rentan punah dan hanya dapat ditemukan di rawa dataran rendah, danau dan sungai di Sumatera bagian timur, Kalimantan dan Jawa Barat (Indonesia), Serawak, Semenanjung Malaysia (Malaysia) serta Brunei Darussalam. Tujuan dari penelitian ini adalah mempelajari karakteristik anatomi skelet tubuh buaya senyulong yang dikaitkan dengan fungsi dan perilakunya. Penelitian ini menggunakan satu set preparat skelet tubuh buaya senyulong. Parameter penelitian meliputi pengamatan bentuk bagian skelet yang khas, mengukur panjang dan lebar tulang, serta dibandingkan dengan skelet tubuh jenis buaya lain, biawak air (Varanus salvator) maupun literatur yang terkait dengan sistem skelet tubuh hewan. Karakteristik anatomi skelet tubuh buaya senyulong relatif mirip pada jenis buaya lain. Beberapa karakteristik yang ditemukan yaitu, proatlas pada os atlas, os axis hanya memiliki zygapophysis caudalis, bagian lateral dari ossa vertebrae cervicales yang dilengkapi dengan cervical ribs, memiliki jumlah costae sternalis yang banyak, rangkaian ossa gastralia pada abdomen, ossa vertebrae lumbales memiliki zygapophysis cranialis dengan sudut >90o dari sumbu tubuh. Selain itu, os vertebrae caudalis I memiliki caput cranial dan caudal, ossa vertebrae caudales memiliki processus transversus yang semakin memendek ke arah caudal. Di medioventral tulang ini ditemukan ossa chevron dengan hemal arch sampai menjelang akhir ossa vertebrae caudalis. Skelet tubuh buaya senyulong memiliki hubungan yang kokoh dan kompak untuk menunjang fleksibilitas tubuh untuk berjalan, berenang dan berburu mangsa
Keyword: anatomi, buaya senyulong, skelet tubuh