| dc.contributor.advisor | Asnawi, Yudha Heryawan | |
| dc.contributor.advisor | Sari, Linda Karlina | |
| dc.contributor.author | Fauzi, Irfan Azhar | |
| dc.date.accessioned | 2022-01-08T07:18:05Z | |
| dc.date.available | 2022-01-08T07:18:05Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/110526 | |
| dc.description.abstract | Perkembangan restoran di Kota Malang yang semakin meningkat mengakibatkan persaingan yang ketat antar tiap restoran. Warung STMJ 29 Trunojoyo merupakan salah satu usaha yang bersaing dalam industri restoran. Cara yang dapat dilakukan Warung STMJ 29 Trunojoyo agar dapat mempertahankan konsumen yaitu dengan memberikan produk dan pelayanan terbaik untuk konsumen. Tujuan penelitian ini adalah untuk mengidentifikasi karakteristik konsumen, mengidentifikasi proses pengambilan keputusan pembelian konsumen, dan menganalisis tingkat kepuasan konsumen. Jumlah responden pada penelitian ini yaitu 95 responden. Metode pengambilan data yang digunakan yaitu analisis deskriptif, Customer Satisfaction Index (CSI), dan Importance Performance Analysis (IPA). Berdasarkan hasil analisis CSI didapatkan nilai kepuasan konsumen Warung STMJ 29 Trunojoyo yaitu 79.12%. Berdasarkan analisis IPA, keramahan dan kesopanan pramusaji, kebersihan dalam pembuatan hidangan, kenyamanan dan kebersihan restoran, ketersediaan dan kebersihan toilet, dan penerapan protokol kesehatan menjadi prioritas utama dalam memperbaiki kinerja atribut. | id |
| dc.description.abstract | The development of restaurants in Malang which is increasing has resulted in fierce competition between each restaurant. Warung STMJ 29 Trunojoyo is one of the businesses that competes in the restaurant industry. The way that Warung STMJ 29 Trunojoyo can do in order to retain consumers is by providing the best products and services for consumers. The purpose of this study is to identify consumer characteristics, identify consumer purchasing decision-making processes, and analyze the level of consumer satisfaction. The number of respondents in this study were 95 respondents. Data collection methods used are descriptive analysis, Customer Satisfaction Index (CSI), and Importance Performance Analysis (IPA). Based on the results of CSI analysis, the value of consumer satisfaction at Warung STMJ 29 Trunojoyo is 79.12%. Based on the IPA analysis, the friendliness and politeness of the waiters, cleanliness in the preparation of dishes, the comfort and cleanliness of the restaurant, the availability and cleanliness of the toilets, and the application of health protocols are the main priorities in improving attribute performance. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Analisis Kepuasan Konsumen Warung STMJ 29 Trunojoyo | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | CSI | id |
| dc.subject.keyword | customer satisfaction | id |
| dc.subject.keyword | IPA | id |
| dc.subject.keyword | Warung STMJ 29 Trunojoyo | id |
