PENGARUH SERVICE QUALITY DAN FOOD QUALITY TERHADAP CUSTOMER SATISFACTION YANG DIMEDIASI OLEH PERCEIVED VALUE: SURVEI PELANGGAN RESTORAN OLAHAN IKAN

Widya Utami, Nia (2019) PENGARUH SERVICE QUALITY DAN FOOD QUALITY TERHADAP CUSTOMER SATISFACTION YANG DIMEDIASI OLEH PERCEIVED VALUE: SURVEI PELANGGAN RESTORAN OLAHAN IKAN. Fakultas Ekonomi, Universitas Negeri Jakarta.

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Abstract

The purpose of this study was to determine the effect of Service Quality on Perceived Value, Food Quality on Perceived Value, Perceived Value on Customer Satisfaction, Service Quality on Customer Satisfaction, Food Quality on Customer Satisfaction, Service Quality on Customer Satisfaction mediated by Perceived Value, Food Quality to Customer Satisfaction mediated by Perceived Value at Fish Streat. Methods of collecting data using survey methods with instruments in the form of questionnaires. The object of this research is 200 respondents who have visited Fish Streat. Technical analysis of data using Lisrel and SPSS version 23 to process and analyze research data. The sampling technique used in the study was purposive sampling. The results of this study indicate that there is a positive and significant effect of Service Quality on Perceived Value. Food Quality to Perceived Value, Perceived Value to Customer Satisfaction, Service Quality to Customer Satisfaction, Food Quality to Customer Satisfaction, Service Quality to Customer Satisfaction mediated by Perceived Value, Food Quality to Customer Satisfaction mediated by Perceived Value.

Item Type: Other
Additional Information: dosen pembimbing 1 Dr. Mohamad Rizan SE, MM dan dosen pembimbing 2 Ika Febrilia, SE, MM
Uncontrolled Keywords: Service Quality, Food Quality, Perceived Value, Customer Satisfaction, Processed Fish Restaurant.
Subjects: Student Paper
Teknologi dan Ilmu-Ilmu Terapan (Technology and Applied Science) > Manajemen (Management and Auxiliary Service)
Divisions: Fakultas Ekonomi > S1 Manajemen
Depositing User: Ahmad Afandi
Date Deposited: 14 Mar 2019 06:41
Last Modified: 14 Mar 2019 06:41
URI: http://repository.fe.unj.ac.id/id/eprint/7343

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