Kepuasan dan Loyalitas Konsumen Rumah Makan Bebek Goreng H. Slamet Bogor

Abstract

One of the local franchise restaurant that is in the middle of this competition is Fried Duck Eating H. Slamet Bogor. Eating Fried Duck H. Slamet Bogor should be consumer oriented and strive to provide the best service according to the needs and desires of consumers. Purpose of this study is to identify consumer characteristics Eating Fried Duck H. Slamet Bogor, analyze the relationships and the factors that affect consumer satisfaction and loyalty Eating Fried Duck H. Slamet Bogor. Methods of data processing were performed using an SEM analysis. Variables used to measure product taste or duck is a duck delicacy (X11), the product kanekaragaman duck (X12), durability warmth duck (X13), and the quality of the presentation of the duck (X14). Based on the results of SEM analysis, four variables significantly influence the latent variable measuring the level of product in the real test by 5%, seen from the t-value greater than 1.96 Based on the loading value obtained is equal to 0.59 then (X12) contributed the greatest of the product compared to the three other factors