PENGARUH DINING EXPERIENCE TERHADAP REVISIT INTENTION ( survey terhadap konsumen Rumah Makan Riung Panyaungan )

• Main Author: Tio Aditya Hambali, - (Author)
• Format: Book
• Published: 2019-10-14.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/43496/1/S_MPP_1403094_Title.pdf; http://repository.upi.edu/43496/2/S_MPP_1403094_Chapter1.pdf; http://repository.upi.edu/43496/3/S_MPP_1403094_Chapter2.pdf; http://repository.upi.edu/43496/4/S_MPP_1403094_Chapter3.pdf; http://repository.upi.edu/43496/5/S_MPP_1403094_Chapter4.pdf; http://repository.upi.edu/43496/6/S_MPP_1403094_Chapter5.pdf; http://repository.upi.edu/43496/7/S_MPP_1403094_Appendix.pdf
• Keywords: H Social Sciences (General); HD28 Management. Industrial Management; L Education (General)

Penelitian ini bertujuan untuk menganalisis pengaruh dining experience yang terdiri dari food quality, service quality dan physical evidence terhadap revisit intention di Rumah Makan Riung Panyaungan. Motode yang digunakan dalam penelitian ini adalah expalanatory survei dan pendekatan cross sectional. Penelitian ini mengunakan pendekatan kuantitatif, dengan jumlah sampel sebanyak 108 responden. Teknik analisis data yang digunakan adalah regresi berganda dengan menggunakan bantuan program IBM SPSS for Macbook 24.0. Food quality dalam dining experience mendapatkan penilaian tertinggi, sedangkan service quality memilili penilaian terendah dari konsumen. Hasil penelitian menunjukan bahwa secara bersama-sama variabel dining experience memberi pengaruh signifikan pada revisit intention di Rumah Makan Riung Panyaungan. Namun secara terpisah hanya ada dua sub dimensi dari variabel dining experience yang berpengaruh signifikan terhadap revisit intention. Kata kunci: dining experience, revisit intention, food quality, service quality, physical environment ABSTRACT This research aims to analyze the influence of the dining experience which consists of food quality, service quality and physical evidence against revisit intention at home Eating Riung Panyaungan. The methods used in this research is a survey of the expalanatory and the approach of cross sectional. This research use the quantitative approach, with the number of samples as much as 108 respondents. Data analysis technique used is multiple regression using IBM SPSS program assistance for Macbook 24.0. Food quality in dining experience gets the highest appraisal, while service quality assessment memilili lowest of consumers. Research results show that simultaneously variable dining experience gives significant influence on revisit intention at home Eating Riung Panyaungan. But separately only two sub dimensions of the dining experience variables that influence significantly to revisit intention. Keyword : dining experience, revisit intention, food quality, service quality, physical environment