DETAIL KOLEKSI

Efek dari goal oriented attendees dan experiental oriented attendees terhadap customer loyality to the destinasi melalui customer experiantial value dan customer satisfaction pada food festival


Oleh : Miftahul Latifah

Info Katalog

Nomor Panggil : 2018_TA_MJ_022154030

Penerbit : FEB - Usakti

Kota Terbit : Jakarta

Tahun Terbit : 2018

Pembimbing 1 : Asep Hermawan

Subyek : Active - Reactive value;Hospitality management

Kata Kunci : Active/reactive value, experiential value, goal oriented attendees, experientially opriented attende

Status Posting : Published

Status : Lengkap


File Repositori
No. Nama File Hal. Link
1. 2017_TA_MJ_022154030_Halaman-Judul.pdf
2. 2017_TA_MJ_022154030_Bab-1.pdf 16
3. 2017_TA_MJ_022154030_Bab-2.pdf
4. 2017_TA_MJ_022154030_Bab-3.pdf
5. 2017_TA_MJ_022154030_Bab-4.pdf
6. 2017_TA_MJ_022154030_Bab-5.pdf
7. 2017_TA_MJ_02214030_Daftar-Pustaka.pdf
8. 2017_TA_MJ_02254030_Lampiran.pdf

T Tujuan dalam penelitian ini adalah pertama untuk menganalisis bagaimana peserta yang Goal Oriented Attendees dan Experiential Oriented Attendees terkait dengan keseluruhan kepuasaan dan loyalitas mereka terhadap food festival nasional dan internasional. Penelitian ini juga menganalisi bagaimana pengaruh dimensi nilai Experiential Value yang berbeda. Nilai seperti Consumer Return On Investment (CROI) and Escapism adalah nilai aktif dan Service Excellence and Aesthetics adalah nilai reaktif. Data dikumpulkan dengan menggunakan kuesioner kepada 200 pengunjung wisata kuliner di jabotabek yang pernah mengunjung food festival tahunan minimal 1 tahun terakhir. Metode pengambilan sampel menggunakan purposive sampling. Penelitian ini menggunakan metode (SEM).Temuan dalam penelitian ini adalah goal oriented attendees memiliki pengaruh lebih kuat dengan nilai Experiential Value reaktif seperti Service Excellence and Aesthetics, sedangkan Experiential Oriented Attendees memiliki pengaruh lebih kuat dengan nilai Experiential Value aktif seperti Consumer Return On Investment (CROI) and Escapism. Selain itu dalam penelitian ini Consumer Return On Investment (CROI), Service Excellence and Aesthetics tidak memiliki pengaruh positif terhadap kepuasan, akan tetapi Escapism memiliki pengaruh positif terhadap kepuasan. Kepuasan peserta tidak memiliki pengaruh positif terhadap Loyalty To The Destination karena terdapat banyak food festival yang diselenggarakan di Jabotabek dengan menawarkan berbagai makanan dengan khas daerahnya.

T The purpose of the study was first to examine how Goal Oriented Attendees dan Experiential Oriented Attendees were related with their overall satisfaction and loyalty of the destination with respect to national and international food festival it also investigated how these relations are mediated by different dimension of experiential consumption values such as Consumer Return On Investment (CROI) and Escapism are active value and Service Excellence and Aesthetics are reactive value. The data was gathered using a questionnaires and was collected from 200 respondent who food tourism in the Jobotabek (Jakarta, Bogor, Tanggerang and Bekasi). The respondent must be an active attendees in food festival at least from the past year. Sampling method was using purposive sampling. This research were using structural Equation Modeling (SEM).The finding in this research were Goal Oriented Attendees had stronger relationship with reactive Experiential Value such as Service Excellence and Aesthetics than active value, whereas Experiential Oriented Attendees had more significant relation with active Experiential Value such as Consumer Return On Investment (CROI) and Escapism than reactive value. In addition, Consumer Return On Investment, Service Excellence and Aesthetics were not found to have a positive influence on the overall satisfaction with the festival, but Escapism were found to have a positive influence on the overall satisfaction with the festival. In turn, the attendees satisfaction had a nagatif effect on their intention to revisit the destination because the large of food festival in Jabotabek by offering a variety of food with their own unique area.

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