PENGARUH KUALITAS PELAYANAN, KUALITAS MAKANAN, HARGA, DAN LOKASI TERHADAP KEPUASAN KONSUMEN PADA RUMAH MAKAN "PONDOK MAUNI "

Authors

  • Tama Yunita Prasetyani Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro
  • Ari Kuntardina Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro
  • Latifah Anom Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro

Keywords:

Kualitas Makanan, Harga, Pelayanan, Kepuasan

Abstract

The number of culinary businesses today causes increasingly fierce competition. Based on the initial survey, the condition of the Pondok Mauni Restaurant experienced a decline in consumers. This study aims to determine the effect of service quality, food quality, price, and location on consumer satisfaction at Pondok Mauni Restaurant either partially or simultaneously. This research method is quantitative research, survey method with cross sectional approach, causal associative research technique. The population is 280 people and a sample of 138 people, using non-probability sampling with accidental sampling technique. The results showed that service quality, food quality, price, and location had partial and simultaneous effects on consumer satisfaction at Pondok Mauni Restaurant. Based on the R value of 0.841 has a very strong relationship. The value of the coefficient of determination (R2) of 0.913 means that the independent variable affects linearly by 91.3%, while 8.7% is influenced by other factors outside the independent variable that affect consumer satisfaction.

Author Biographies

Tama Yunita Prasetyani, Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro

The number of culinary businesses today causes increasingly fierce competition. Based on the initial survey, the condition of the Pondok Mauni Restaurant experienced a decline in consumers. This study aims to determine the effect of service quality, food quality, price, and location on consumer satisfaction at Pondok Mauni Restaurant either partially or simultaneously. This research method is quantitative research, survey method with cross sectional approach, causal associative research technique. The population is 280 people and a sample of 138 people, using non-probability sampling with accidental sampling technique. The results showed that service quality, food quality, price, and location had partial and simultaneous effects on consumer satisfaction at Pondok Mauni Restaurant. Based on the R value of 0.841 has a very strong relationship. The value of the coefficient of determination (R2) of 0.913 means that the independent variable affects linearly by 91.3%, while 8.7% is influenced by other factors outside the independent variable that affect consumer satisfaction.

Ari Kuntardina, Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro

The number of culinary businesses today causes increasingly fierce competition. Based on the initial survey, the condition of the Pondok Mauni Restaurant experienced a decline in consumers. This study aims to determine the effect of service quality, food quality, price, and location on consumer satisfaction at Pondok Mauni Restaurant either partially or simultaneously. This research method is quantitative research, survey method with cross sectional approach, causal associative research technique. The population is 280 people and a sample of 138 people, using non-probability sampling with accidental sampling technique. The results showed that service quality, food quality, price, and location had partial and simultaneous effects on consumer satisfaction at Pondok Mauni Restaurant. Based on the R value of 0.841 has a very strong relationship. The value of the coefficient of determination (R2) of 0.913 means that the independent variable affects linearly by 91.3%, while 8.7% is influenced by other factors outside the independent variable that affect consumer satisfaction.

Latifah Anom, Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro

The number of culinary businesses today causes increasingly fierce competition. Based on the initial survey, the condition of the Pondok Mauni Restaurant experienced a decline in consumers. This study aims to determine the effect of service quality, food quality, price, and location on consumer satisfaction at Pondok Mauni Restaurant either partially or simultaneously. This research method is quantitative research, survey method with cross sectional approach, causal associative research technique. The population is 280 people and a sample of 138 people, using non-probability sampling with accidental sampling technique. The results showed that service quality, food quality, price, and location had partial and simultaneous effects on consumer satisfaction at Pondok Mauni Restaurant. Based on the R value of 0.841 has a very strong relationship. The value of the coefficient of determination (R2) of 0.913 means that the independent variable affects linearly by 91.3%, while 8.7% is influenced by other factors outside the independent variable that affect consumer satisfaction.

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Published

2022-12-30

How to Cite

Prasetyani, T. Y. ., Kuntardina, A. ., & Anom, L. . (2022). PENGARUH KUALITAS PELAYANAN, KUALITAS MAKANAN, HARGA, DAN LOKASI TERHADAP KEPUASAN KONSUMEN PADA RUMAH MAKAN "PONDOK MAUNI ". JEMB - Jurnal Ekonomi, Manajemen, Dan Bisnis, 1(2), 203–215. Retrieved from https://jurnalilmiah.stiekia.ac.id/index.php/JEMB/article/view/12

Issue

Vol. 1 No. 2 (2022): JEMB - Jurnal Ekonomi, Manajemen, dan Bisnis (Juli-Desember 2022)

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Jurnal JEMB

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