Analisis Kinerja Penyelenggaraan Makanan dan Tingkat Kepuasan Konsumen Restoran Khas Padang di Bogor

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DC Field	Value	Language
dc.contributor.advisor	Setiawan, Budi
dc.contributor.author	Atikah, Nisa Sinti
dc.date.accessioned	2014-05-08T02:10:34Z
dc.date.available	2014-05-08T02:10:34Z
dc.date.issued	2014
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/68897
dc.description.abstract	This research aimed to know the food service performance and the level of customer satisfaction in the Padang Cuisine Restaurant Bogor. Case study design was applied in this study. Sampling method of purposive sampling was carried out and the number of samples that used was 99 people. The food service in the Padang cuisine restaurant consists of planning and implementation. The result of analysis based on Importance Performance Analysis, showed that the most important attribute was the cleanliness of dining room and the highest performance levels was the security and hygiene products. Based on the Customer Satisfaction Index the satisfaction value gained was 79 (satisfied). Spearman’s correlation showed the relationship between income with quality of the product (p<0.05	en
dc.language.iso	id
dc.title	Analisis Kinerja Penyelenggaraan Makanan dan Tingkat Kepuasan Konsumen Restoran Khas Padang di Bogor	en
dc.subject.keyword	satisfaction	en
dc.subject.keyword	food service	en
dc.subject.keyword	Customer	en
Appears in Collections:	UT - Nutrition Science

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