YULIANI, DESSY (2020) PENGARUH KUALITAS MAKANAN DAN PERSEPSI NILAI TERHADAP KEPUASAN PELANGGAN MCDONALD’S ARION MALL PADA MAHASISWA UNIVERSITAS NEGERI JAKARTA. S1 thesis, Universitas Negeri Jakarta.
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Abstract
DESSY YULIANI, The Influence of Food Quality and Perceived Value towards on Customer Satisfaction Mcdonald’s Arion Mall at Jakarta State University Students. This research was conducted in Jakarta, for 6 months from January to June 2020. The purpose of this study was to determine the Effect of Food Quality and Perceived Value on Mcdonald's Arion Mall Customer Satisfaction at Jakarta State University Students. The research method that the researchers used was the survey method, the population used was all students of Jakarta State University. The sampling technique used was purposive sampling technique of 200 people. The resulting regression equation Y = 6,479 + 0, .469 X1 + 0.294 X2. Test requirements analysis is the normality test with the Kolmogorov-Smimov test with a significance level (α) = 5% or 0.05 and produces a significant level. Y is worth 0.200. Because the significance level of the three variables> 0.05, it can be concluded that the data is normally distributed and can be used in further analysis. Test the linearity of Y over X1, Y over X2 produces a significance value in Linearity, which is 0,000 <0.05, so it can be concluded that has a linear relationship. Next, a t test was carried out and yielded Y over X1 thitung = 3,628table = 1,972 and Y over X2 thitung = 2,340 and ttable = 1,972. It is known that the calculation of Pearson correlation coefficient over Y over X1 and X2 has a significance level of 0,000 <0.05 so that it is declared significant and has a correlation value of 0.980 which means it has a perfect correlation level. The coefficient of determination of Y over X1 and X2 obtained by 0.347 which shows that 96.2% of customer satisfaction variables are determined by food quality and perceived value. Meanwhile, the remaining 3.8% is influenced by other factors. Keywords: Customer Satisfaction, Food Quality, Perceived Value
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | Pembimbing I : Dra. Dientje Griandini, M.Pd Pembimbing II: Terrylina Arvinta Monoarfa, SE., MM |
| Subjects: | Teknologi dan Ilmu-Ilmu Terapan (Technology and Applied Science) > Manajemen (Management and Auxiliary Service) Teknologi dan Ilmu-Ilmu Terapan (Technology and Applied Science) > Manajemen (Management and Auxiliary Service) > Layanan Kantor (Office Services) Teknologi dan Ilmu-Ilmu Terapan (Technology and Applied Science) > Manajemen (Management and Auxiliary Service) > Manajemen Umum (General Management) > Manajemen Kontrol dan Kualitas (Control and Quality Management) |
| Divisions: | Fakultas Ekonomi > S1 Pendidikan Bisnis |
| Depositing User: | Budi Siswanto |
| Date Deposited: | 08 Oct 2020 01:14 |
| Last Modified: | 08 Oct 2020 01:14 |
| URI: | http://repository.fe.unj.ac.id/id/eprint/9397 |
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