PENGARUH FOOD EXPERIENCE TERHADAP RETURN INTENTION DI RESTORAN KORAN HOUSE BBQ BANDUNG : Survei pada Konsumen yang sudah pernah berkunjung di Restoran Korean House Bandung

• Main Author: Naufal Fauzan F, - (Author)
• Format: Book
• Published: 2023-07-27.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/101926/1/S_MPP_1908739_Title.pdf; http://repository.upi.edu/101926/2/S_MPP_1908739_Chapter1.pdf; http://repository.upi.edu/101926/3/S_MPP_1908739_Chapter2.pdf; http://repository.upi.edu/101926/4/S_MPP_1908739_Chapter3.pdf; http://repository.upi.edu/101926/5/S_MPP_1908739_Chapter4.pdf; http://repository.upi.edu/101926/6/S_MPP_1908739_Chapter5.pdf; http://repository.upi.edu/101926/7/S_MPP_1908739_Appendix.pdf
• Keywords: GV Recreation Leisure; HD Industries. Land use. Labor

Sebagian besar makanan di restoran ditemukan oleh orang - orang atas dasar rekomendasi dari teman dan keluarga. Implikasi dari penemuan ini yakni jika restoran yang berjuang buat jadi otentik buat sesuatu wilayah ataupun letak, mesti mengevaluasi keaslian restoran secara teratur dengan pelanggan. Konsumen telah menjadi sadar akan food quality, service quality restoran dan physical environment quality. Mereka cenderung mudah beralih hanya karena satu experience. Semua jenis bisnis restoran harus menarik pelanggan baru dan mempertahankan pelanggan yang sudah ada, dengan adanya popularitas masakan Korean di Indonesia sangat besar, dan dapat terus berkembang dan meningkat. Mendorong restoran korea yang masih bertahan dari pesaing yang terus mulai bermunculan untuk menemukan cara bagaiaman usahanya tetap bertahan. Oleh karena itu, peneliti melalui temuan-temuan terdahulu mengidentifikasi mengenai inti permasalahan yang tengah dihadapi restoran korea beserta solusi yang dapat ditawarkan. Penelitian ini bertujuan untuk mengetahui gambaran pengaruh food Experience terhadap return intention dan word of mouth pada restoran Korean house BBQ bandung, gambaran pengaruh food experience di restoran Korean house BBQ bandung, dan gambaran pengaruh food experience terhadap returnintention dan Word of Mouth. Metode penelitian yang digunakan adalah metode deskriptif dan verifikaif. Adapun teknik pengumpulan data yang digunakan adalah kuesioner daring. Populasi dari penelitian ini adalah konsumen yang sudah pernah mengunjungi restoran Korean BBQ Bandung dengan sampel sebanyak 325 responden. Teknik analisis yang digunakan adalah Analisis Regresi Sederhana dengan bantuan aplikasi SPSS 25.0. Berdasarkan pengujian yang telah dilakukan diperoleh hasil bahwa food experienceberpengaruh secara signifikan terhadap return intention dan word of mouth. Sehingga peneliti merekomendaresikan restoran Korean house BBQ Bandung untuk mempertahankan nilai-nilai Food experience agar menciptakan return intention dan word of mouth yang positif dari konsumen. ; Most restaurant meals are discovered by people on the basis of recommendations from friends and family. The implication of this finding is that if a restaurant is striving to be authentic to a region or location, it must regularly evaluate its authenticity with customers. Consumers have become aware of food quality, restaurant service quality and physical environment quality. They tend to switch easily just because of one experience. All types of restaurant businesses must attract new customers and retain existing customers, as the popularity of Korean cuisine in Indonesia is huge, and can continue to grow and increase. Encouraging Korean restaurants that still survive from competitors that continue to emerge to find ways to keep their business afloat. Therefore, researchers through previous findings identified the core problems faced by Korean restaurants and the solutions that can be offered. This study aims to determine the description of the effect of food experience on return intention and word of mouth at Korean house BBQ bandung restaurants, an overview of the effect of food experience at Korean house BBQ bandung restaurants, and an overview of the effect of food experience on return intention and Word of Mouth. The research method used is descriptive and verification method. The data collection technique used is an online questionnaire. The population of this study were consumers who had visited the Korean BBQ Bandung restaurant with a sample of 325 respondents. The analysis technique used is SEM (structural equational model) with the help of AMOS 24.0 and SPSS 25.0 applications. Based on the tests that have been carried out, the results show that food experience has a significant effect on return intention and word of mouth. So that researchers recommend the Korean house BBQ restaurant Bandung to maintain the values of the Food experience in order to create positive return intention and word of mouth from consumers.