PENGARUH KUALITAS MAKANAN DAN KUALITAS LAYANAN TERHADAP KEPUASAN PELANGGAN (STUDI KASUS PADA PELANGGAN RESTORAN SORE IZIKAYA DI JAKARTA SELATAN)

Marsha Ananda Putri, . (2024) PENGARUH KUALITAS MAKANAN DAN KUALITAS LAYANAN TERHADAP KEPUASAN PELANGGAN (STUDI KASUS PADA PELANGGAN RESTORAN SORE IZIKAYA DI JAKARTA SELATAN). Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

[img] Text
ABSTRAK.pdf
Download (31kB)
[img] Text
AWAL.pdf
Download (722kB)
[img] Text
BAB 1.pdf
Restricted to Repository UPNVJ Only
Download (459kB)
[img] Text
BAB 2.pdf
Restricted to Repository UPNVJ Only
Download (294kB)
[img] Text
BAB 3.pdf
Restricted to Repository UPNVJ Only
Download (305kB)
[img] Text
BAB 4.pdf
Restricted to Repository UPNVJ Only
Download (495kB)
[img] Text
BAB 5.pdf
Download (36kB)
[img] Text
DAFTAR PUSTAKA.pdf
Download (174kB)
[img] Text
RIWAYAT HIDUP.pdf
Restricted to Repository UPNVJ Only
Download (36kB)
[img] Text
LAMPIRAN.pdf
Restricted to Repository UPNVJ Only
Download (595kB)
[img] Text
HASIL PLAGIARISME.pdf
Restricted to Repository staff only
Download (14MB)
[img] Text
ARTIKEL KI.pdf
Restricted to Repository staff only
Download (475kB)

Abstract

Indonesia's rapid economic growth is driven by the food and beverage (F&B) sector, which continues to expand in line with the increasing reliance of households on food providers. Household consumption has become the main contributor to Gross Domestic Product (GDP) growth. This study aims to identify, analyze, and examine the influence of food quality and service quality on customer satisfaction. The population in this research consists of customers of SORE Izakaya restaurant who reside and carry out activities in South Jakarta. The sample used in this study comprises 100 respondents selected through purposive sampling using a non-probability sampling technique. This research is quantitative and employs primary data. Data collection was conducted using an online Google Form survey. The data analysis techniques applied in this study include descriptive and inferential analyses using the Partial Least Square (PLS) method, with the assistance of SmartPLS 4.0 software. The results of the analysis indicate that: (1) food quality significantly influences customer satisfaction, and (2) service quality also significantly influences customer satisfaction.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2110111052] [Pembimbing: Prasetyo Hadi] [Penguji 1: Guntur Syahputra Saragih] [Penguji 2: Pusporini]
Uncontrolled Keywords: Food Quality, Service Quality, Customer Satisfaction.
Subjects: H Social Sciences > HD Industries. Land use. Labor
H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
H Social Sciences > HD Industries. Land use. Labor > HD61 Risk Management
Divisions: Fakultas Ekonomi dan Bisnis > Program Studi Manajemen (S1)
Depositing User: MARSHA ANANDA PUTRI
Date Deposited: 11 Feb 2025 09:49
Last Modified: 11 Feb 2025 09:49
URI: http://repository.upnvj.ac.id/id/eprint/34566

Actions (login required)

View Item View Item