Antecedents dari behavioral intention restoran cepat saji
Info Katalog
File Repositori
Nomor Panggil : 022141169
Penerbit : FEB - Usakti
Kota Terbit : Jakarta
Tahun Terbit : 2019
Pembimbing 1 : Dyah Astarini
Subyek : Marketing management;Marketing - Fast food
Kata Kunci : service quality, food quality, price value rasio, customer satisfaction, behavioral intention
Status Posting : Published
Status : Lengkap
File Repositori
| No. | Nama File | Hal. | Link |
|---|---|---|---|
| 1. | 2019_TA_MJ_022141169_Halaman-Judul.pdf | 17 | |
| 2. | 2019_TA_MJ_022141169_Bab-1.pdf | ||
| 3. | 2019_TA_MJ_022141169_Bab-2.pdf | 12 |
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| 4. | 2019_TA_MJ_022141169_Bab-3.pdf |
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| 5. | 2019_TA_MJ_022141169_Bab-4.pdf |
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| 6. | 2019_TA_MJ_022141169_Bab-5.pdf |
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| 7. | 2019_TA_MJ_022141169_Daftar-Pustaka.pdf | ||
| 8. | 2019_TA_MJ_022141169_Lampiran.pdf |
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P Penelitian ini bertujuan untuk menguji dan menganalisis pengaruh Service quality, Food quality, Price value rasio dan Customer satisfaction terhadapBehavioral intention pada fast food restaurant. Sampel yang digunakan dalam penelitian ini berjumlah 185 responden terdiri dari 125 online dan 60 offline dikumpulkan dengan metode non probability sampling. Pengujian dilakukan dengan metode Structural Equation Model (SEM). Hasil dari penelitian ini adalah (1)Service quality berpengaruh positif terhadap Customer satisfaction, (2) Food quality berpengaruh positif terhadap Customer satisfaction, (3) Service quality berpengaruh negatif terhadap Behavioral intention, (4) Customer satisfaction berpengaruh positif terhadap Behavioral intention, (5) Price value ration berpengaruh positif terhadap Customer satisfaction.
T This study aims to examine and analyze the effect of Service quality, Food quality, Price value ratio and Customer satisfaction on Behavioral intention in fast food restaurants. The sample used in this study amounted to 185 respondents consisting of 125 online and 60 offline collected by non probability sampling method. The test is carried out by the Structural Equation Model (SEM) method. The results of this study are (1) Service quality has a positive effect on Customer satisfaction, (2) Food quality has a positive effect on Customer satisfaction, (3) Service quality has a negative effect on Behavioral intention, (4) Customer satisfaction has a positive effect on Behavioral intention, ( 5) Price value ratio has a positive effect on Customer satisfaction.
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