DETAIL KOLEKSI

Stimulus behavioral intentions konsumi restoran pizza


Oleh : Javier Muhammad

Info Katalog

Nomor Panggil : 022001701158

Penerbit : FEB - Usakti

Kota Terbit : Jakarta

Tahun Terbit : 2021

Pembimbing 1 : Sri Vandayuli Riorini

Subyek : Marketing - Management

Kata Kunci : food quality, physical environment quality, employee service quality, customer perceived value


File Repositori
No. Nama File Ukuran (KB) Status
1. 2021_TA_SMJ_022001701158_Halaman--Judul.pdf 1031.37
2. 2021_TA_SMJ_022001701158_Lembar-Pengesahan.pdf 848.78
3. 2021_TA_SMJ_022001701158_Bab-1-Pendahuluan.pdf 568.25
4. 2021_TA_SMJ_022001701158_Bab-2-Tinjauan-Pustaka.pdf 672.7
5. 2021_TA_SMJ_022001701158_Bab-3-Metodologi-Penelitian.pdf 985.47
6. 2021_TA_SMJ_022001701158_Bab-4-Analisis-dan-Pembahasan.pdf 876.67
7. 2021_TA_SMJ_022001701158_Bab-5-Kesimpulan.pdf 510.71
8. 2021_TA_SMJ_022001701158_Daftar-Pustaka.pdf 555.91
9. 2021_TA_SMJ_022001701158_Lampiran.pdf 2881.13

P Penelitian ini bertujuan untuk menganalisis Stimulus Behavioral IntentionsKonsumen Restoran Pizza. Data yang digunakan dalam penelitian ini dikumpulkandari konsumen restoran pizza. Penelitian ini menggunakan teknik pengambilansampel purposive sampling, data dikumpulkan secara langsung denganmenyebarkan kuesioner secara online berjumlah 135 responden sebagai sampel.Penelitian ini dianalisis menggunakan metode analisis Structural Equation Model(SEM). Variabel independent dalam penelitian ini adalah Food quality, Physicalenvironment quality, Employee service quality, Customer perceived value, danCustomer satisfaction. Variabel dependent-nya adalah Behavioral intentions.Berdasarkan hasil penelitian ditemukan bahwa stimulus dari behavioral intentionsadalah Food quality, Employee service quality, Customer perceived value, dan Customer satisfaction. Sedangkan Physical environment quality tidak ditemukansebagai stimulus Behavioral intentions. Lebih lanjut, hasil dari penelitian inimenunjukkan: (1) Food quality berpengaruh positif terhadap Customer perceivedvalue; (2) Physical environment quality tidak berpengaruh terhadap Customerperceived value; (3) Employee service quality berpengaruh positif terhadapCustomer perceived value; (4) Customer perceived value berpengaruh positifterhadap Customer satisfaction; (5) Customer satisfaction berpengaruh positifterhadap Behavioral intentions. Saran untuk peneliti selanjutnya dapat melakukanpenelitian di kota-kota besar lainnya, sehingga hasil penelitian dapat lebih digeneralisasikan.

T This study aims to analyze the Stimulus of Behavioral Intentions of PizzaRestaurant Consumers. The data used in this study were collected from pizzarestaurant consumers. This study used purposive sampling technique, data wascollected directly by distributing online questionnaires as many as 135 respondentsas samples. This study was analyzed using the Structural Equation Model (SEM)analysis method. The independent variables in this study were Food quality,Physical environment quality, Employee service quality, Customer perceived value,and Customer satisfaction. The dependent variable is Behavioral intention. Basedon the results of the study, it was found that the stimulus for Behavioral intentionswas Food quality, Employee service quality, Customer perceived value, andCustomer satisfaction. While the quality of the Physical environment was not foundas a stimulus for Behavioral intentions. Furthermore, the results of this study indicate: (1) Food quality has a positive effect on Customer perceived value; (2)the quality of the Physical environment has no effect on the Customer's perceivedvalue; (3) Employee service quality has a positive effect on Customer perceivedvalue; (4) Customer perceived value has a positive effect on Customer satisfaction;(5) Customer satisfaction has a positive effect on Behavioral intentions.Suggestions for further researchers can conduct research in other big cities, so thatresearch results can be more generalized.

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