Anteseden dan konsekuensi kepuasan konsumen pada restoran khas indonesia di jakarta.
Info Katalog
File Repositori
Subyek : Consumer satisfaction;Restaurants
Penerbit : FEB - Usakti
Kota Terbit : Jakarta
Tahun Terbit : 2025
Pembimbing 1 : Renny Risqiani
Kata Kunci : perceived food quality, experiential value, perceived value, satisfaction,brand love, and Brand loy
Status Posting : Published
Status : Lengkap
File Repositori
| No. | Nama File | Hal. | Link |
|---|---|---|---|
| 1. | 2024_TS_MMJ_122012211001_Halaman-Judul.pdf | 13 | |
| 2. | 2024_TS_MMJ_122012211001_Surat-Pernyataan-Revisi-Terakhir.pdf | 1 | |
| 3. | 2025_TS_MMJ_122012211001_Surat-Hasil-Similaritas.pdf | 1 | |
| 4. | 2025_TS_MMJ_122012211001_Halaman-Pernyataan-Persetujuan-Publikasi-Tugas-Akhir-untuk-Kepentingan-Akademis.pdf | 1 | |
| 5. | 2025_TS_MMJ_122012211001_Lembar-Pengesahan.pdf | 4 | |
| 6. | 2024_TS_MMJ_122012211001_Pernyataan-Orisinalitas.pdf | ||
| 7. | 2025_TS_MMJ_122012211001_Formulir-Persetujuan-Publikasi-Karya-Ilmiah.pdf | 1 | |
| 8. | 2024_TS_MMJ_122012211001_Bab-1.pdf | 12 | |
| 9. | 2024_TS_MMJ_122012211001_Bab-2.pdf | 19 |
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| 10. | 2024_TS_MMJ_122012211001_Bab-3.pdf | 24 |
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| 11. | 2024_TS_MMJ_122012211001_Bab-4.pdf | 16 |
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| 12. | 2024_TS_MMJ_122012211001_Bab-5.pdf | 7 | |
| 13. | 2024_TS_MMJ_122012211001_Daftar-Pustaka.pdf | 9 | |
| 14. | 2024_TS_MMJ_122012211001_Lampiran.pdf | 13 |
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P Penelitian ini bertujuan untuk menganalisis pengaruh perceived food quality,experiential value, dan perceived value terhadap brand loyalty konsumen padarestoran khas Indonesia di Jakarta, dengan mempertimbangkan peran darisatisfaction dan brand love. Sampel pada penelitian ini adalah konsumen yangpernah berkunjung dan makan di restoran khas Indonesia minimal sebanyak 2 kali.Metode pengumpulan data menggunakan kuesioner dengan teknik purposivesampling. Analisis data dilakukan menggunakan metode statistik deskriptif daninferensial untuk menguji hipotesis yang telah dirumuskan. Hasil penelitianmenunjukkan bahwa perceived food quality memiliki pengaruh positif yangsignifikan terhadap satisfaction pelanggan. Selain itu, experiential value, danperceived value juga terbukti berkontribusi terhadap satisfaction, yang padaakhirnya akan meningkatkan brand love serta brand loyalty. Temuan inimemberikan implikasi bagi pemilik restoran untuk lebih memahami pentingnyamenjaga kualitas makanan dan menciptakan pengalaman positif bagi pelanggandalam membangun brand loyalty. Penelitian ini diharapkan dapat menjadi referensibagi penelitian lanjutan dalam bidang manajemen pemasaran dan industri kuliner.
T This study aims to analyze the effect of perceived food quality, experiential value, and perceived value on consumer brand loyalty at typical Indonesian restaurants in Jakarta, by considering the role of satisfaction and brand love. The sample in this study were consumers who had visited and eaten at typical Indonesian restaurants at least 2 times. The data collection method used a questionnaire with purposive sampling technique. Data analysis was carried out using descriptive and inferential statistical methods to test the hypotheses that had been formulated. The results showed that perceived food quality has a significant positive effect on customer satisfaction in addition, experiential value, and perceived value are also proven to contribute to satisfaction, which in turn will increase brand love and brand loyalty. These findings provide implications for restaurant owners to better understand the importance of maintaining food quality and creating positive experiences for customers in building brand loyalty. This research is expected to be a reference for further research in the field of marketing management and the culinary industry.
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