2015
DOI: 10.24843/mtk.2015.v04.i03.p095
|View full text |Cite
|
Sign up to set email alerts
|

ANALISIS KEPUASAN KONSUMEN RESTORAN CEPAT SAJI MENGGUNAKAN METODE PARTIAL LEAST SQUARE (Studi Kasus: Burger King Bali)

Abstract: The were two aims of this research. First is to get model of the relation between the latent variable quality of service and product quality to customer satisfaction. The second was to determine the influence of service quality on customer satisfaction and the influence of product quality on consumer satisfaction at Burger King Bali. This research implemented Partial Least Square method with 3 second order variables is the service quality, product quality, and customer satisfaction. In this research also used … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1

Citation Types

0
1
0
2

Year Published

2020
2020
2023
2023

Publication Types

Select...
4

Relationship

0
4

Authors

Journals

citations
Cited by 4 publications
(4 citation statements)
references
References 3 publications
0
1
0
2
Order By: Relevance
“…Salah satu aplikasi yang memudahkan masyarakat yaitu online shop, (Nurhayati, 2017). Sejak pandemi sampai saat ini masyarakat seperti kecanduan menggunakan aplikasi online untuk berbelanja kebutuhannya (Sanjiwani & dkk, 2015).…”
Section: Pendahuluanunclassified
“…Salah satu aplikasi yang memudahkan masyarakat yaitu online shop, (Nurhayati, 2017). Sejak pandemi sampai saat ini masyarakat seperti kecanduan menggunakan aplikasi online untuk berbelanja kebutuhannya (Sanjiwani & dkk, 2015).…”
Section: Pendahuluanunclassified
“…The sampling technique used is saturated sample meaning that the entire population is used as a sample. Data analysis technique in this study uses Partial Least Square Structural Equation Modeling (PLS-SEM), a multivariate analysis technique which is a combination of regression analysis applied to the analysis of latent variables with factor analysis applied to the analysis of indicators (Sanjiwani et al, 2015;Chin, 1998).…”
Section: Methodsmentioning
confidence: 99%
“…Tak hanya itu sepanjang tahun 2018 -2019 sebelum pandemi covid melanda Indonesia , banyak sekali event-event kuliner yang diselenggarakan untuk menarik kunjungan wisata dan memperkenalkan produk-produk baru kuliner (BPS, 2020). Banyaknya bermunculan jenis usaha kuliner tersebut memberi dampak pada pertumbuhan kuliner yang ada di Kabupaten Bandung seperti restoran, cafe, foodcourt hingga pedagang kaki lima ada disini (Annisa et al, 2017). Event-event kuliner yang diadakan oleh pemerintah daerah maupun pihak swasta berhasil melahirnkan jenis kulier baru yang belum pernah dipikirkan sebelumnya oleh para pengusaha kuliner.…”
Section: Pendahuluanunclassified