Pengaruh Suasana, Kualitas Makanan, dan Persepsi Nilai terhadap Kepuasan Pelanggan Rumah Makan Goa Sumbawa
DOI:
https://doi.org/10.47747/jnmpsdm.v2i1.206Keywords:
Suasana, Kualitas Makanan, Persepsi Nilai, Perilaku KonsumenAbstract
This study aims to find out the influence of atmosphere, food quality, and perception of value on customer satisfaction. This research uses a type of Quantitative Associative research. The data collection method was carried out by distributing questionnaires to 100 respondents, namely customers at Sumbawa Goa Restaurant. Sampling techniques using non probability sampling and purposive sampling. Data analysis used is multiple linear regression analysis. Based on the results of the study, it can be concluded that the three free variables namely atmosphere, food quality and value perception have a positive and significant influence on restaurant customer satisfaction.
References
Arikunto, S. (2006). Metode Penelitian. Jakarta: Bumi Aksara
Alfin, M. R., & Nurdin, S. (2017). Pengaruh Store Atmosphere Pada Kepuasan Pelanggan Yang Berimplikasi Pada Loyalitas Pelanggan. Jurnal Ecodemica, 1(2), 240–249.
Ghozali, I. (2013). Aplikasi Analisis Multivariate dengan Program IBM SPSS 21 (7th ed.). Semarang: Badan Penerbit Universitas Diponegoro.
Hanaysha, J. (2016). Testing the Effects of Food Quality , Price Fairness , and Physical Environment on Customer Satisfaction in Fast Food Restaurant. Ind Asian Economic and Social Society, 6(2), 31–40.
Hanisah.(2017). Kepuasan Pengunjung Terhadap Kualitas Lendot di Kawasan Wisata Taman Kota Coastal Area Kabupaten Karimun, 4(2), 1–10.
Kotler dan Keller, 2016, Manajemen Pemasaran, Edisi 12, Jilid 1, PT. Indeks.
Kotler, P., & Keller, kevin L. (2008). Manajemen Pemasaran. (S. Bob, Ed.) (Edisi 13j). Jakarta : Erlangga. Layanan dan Kualitas Produk yang di Moderasi oleh Suasana Terhadap Kepuasan Pelanggan (Studi Pada Mahasiswa Pelanggan Kafe Ria Djenaka Malang). Jurnal Bisnis Dan Manajemen, 4(2), 172–187.
Marinkovic, V., Senic, V., Danijela, I., Darko, D., & Marija, B. (2014). The antecedents of satisfaction and revisit intentions for full-service restaurants. Marketing Intelligence & Planning, 32, 311–327.
Nurdiansyah, M. D., & Matadji. (2016). Pengaruh Kualitas Layanan, Harga dan Atmosfer Toko Terhadap Kepuasan Pelanggan Toko Buku Togamas Gajah Mada Sidoarjo. Jurnal Ekonomi Manajemen, 1(1),29–44.
Putri, L. H., Srikandi Kumadji, & Kusumawati, A. (2014). Pengaruh Store Atmosphere Terhadap Keputusan Pembelian dan Kepuasan Pelanggan ( Studi pada Monopoli Cafe and Resto Soekarno Hatta Malang ). Jurnal Administrasi Bisnis, 15(2).
Sanusi, Anwar. (2012). Metode Penelitian Bisnis. Jakarta: Salemba Empat.
Saputra, K. A., Hariyani, & Rafani, Y. (2016). Analisis Pengaruh Kualitas Makanan dan Pelayanan Terhadap Kepuasan Pelanggan ( Studi Kasus Di Rumah Makan Bareh Solok Pangkalpinang ). Jurnal Ilmiah Progresif Manajemen Bisnis, 14(November), 37–45.
Sugianto, J., & Sugiharto, S. (2013). Analisa Pengaruh Service Quality, Food Quality dan Price Terhadap Kepuasan Pelanggan Restoran Yung Ho Surabaya. Jurnal Manajemen Pemasaran Petra, 1(2), 1–10.
Sugiyono. (2014). Metode Penelitian Pendidikan (Pendekatan Kuantitatif, Kualitatif, dan R&D). Bandung: Alfabeta.”
Sugiyono. (2019). Statistika untuk Penelitian. Bandung: ALFABETA.
Wijaya, W., & Petra, U. K. (2013). Analisa Pengaruh Kualitas Makanan Terhadap Kepuasan Konsumen di Yoshinoya Galaxy Mall Surabaya. Jurnal Bisnis Dan Manajemen, 581–594.
Woodruff, B, Robert., 2017, “Customer Value: The Next Source for Competitive Advantage”, Journal of Marketing Sience, Vol. 25, Hal. 139-153.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Fendy Maradita, Mega Susilawati
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright for this article is retained by the author(s), with first publication rights granted to the journal.
This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/)
