CD Skripsi

Persepsi Pengunjung Terhadap Kualitas Makanan Dan Pelayanan Di Rumah Makan Badulang Desa Kuok Kecamatan Kuok (Studi Kasus Ikan Kapiek Ndak Batulang)

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ABSTRACT
This research was conducted in January 2023 which took place at the
Badulang restaurant, Kuok Village, Kuok District. The purpose of this study was to
describe the characteristics of the visitors, to analyze the understanding, views and
ratings of the visitors on the quality of the food and service, and to analyze the
relationship between the characteristics of the visitors and the perceptions of the
visitors at the Badulang Restaurant. The results of this study are known that visitors
to the Badulang Restaurant are generally in demand by all genders who come from
outside Kuok Village, are in the adult age category and are dominated by the work of
visitors as private individuals. Visitors' perceptions of food quality are seen from four
categories, namely taste, appearance, menu variety and temperature, which are in the
good category. Service seen from four categories, namely, reliability and consistency
of service, willingness to help, friendliness and knowledge of staff are in a fairly good
category. Overall the visitor's perception of the quality of food and service is in the
good category, meaning that visitors understand the concept of eating badulang
served, the quality of the food is good and the service is quite good provided by the
Badulang Restaurant. Visitors see that eating badulang is a tradition of family warmth
and visitors assess the quality of the food and the dining concept provided by the
Badulang Restaurant is good. The relationship between visitor perceptions and visitor
characteristics in the form of age has a negative relationship (opposite direction),
while visitor characteristics in the form of recent education, area of origin and
occupation have a positive relationship (in the same direction) with visitor
perceptions. Then all visitor characteristic variables (age, last education, area of
origin and occupation) have no significant (not real) relationship with visitor
perceptions.
Keywords: Perceptions ; Visitors ; Food Quality ; Service ; Restaurant
1) Student in Faculty of Fisheries and Marine Science, University of Riau
2) Lecturer in Faculty of Fisheries and Marine Science, University of Ri

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904113660

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Sosial Ekonomi Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904113660

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

SOSIAL EKONOMI PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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