CD Tesis

Pengaruh Perceived Quality, Dan Perceived Value Terhadap Loyalty Melalui Satisfaction Sebagai Variabel Intervening Pada Konsumen Rumah Makan Padang Di Kecamatan Rengat

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The current development of the restaurant industry continues to show an increase, both in terms of number and type of restaurant. Currently there are various types of restaurants, such as Malay, Minang, Javanese, and Chinese restaurants, as well as other restaurants. The number of restaurants and the diversity of restaurants requires every restaurant to maintain satisfaction and also increase consumer loyalty, in order to survive in the food and beverage industry. Therefore, in this study, we want to analyze the influence of Percevied Quality and Perceived Value on Loyalty through Satisfaction as an intervening variable for Padang Restaurant consumers in Rengat District.
This research was conducted on consumers of Padang Restaurant in Rengat District. The sample used in this study was determined from the multiplication of indicators with a range (15 x 7 = 105 people) spread over five Padang restaurants, namely Simple Restaurant, Simpang Raya Restaurant, Fauzan Restaurant, Nanda Restaurant, Ambo Restaurant. . Data collection techniques using a questionnaire. Meanwhile, to analyze the data, the WarpPls program was used
The results showed that: 1) Perceived quality had a positive and significant effect on Satisfaction. 2) Perceived value has a positive and significant effect on Satisfaction. 3) Perceived Quality has a positive and significant effect on Loyalty, 4) Perceived value has a positive and significant effect on Loyalty, 5) Perceived value has a positive and significant effect on Loyalty, 6) Perceived value has a positive and significant effect on Consumer Loyalty through Satisfaction, 7) Satisfaction positive and significant effect on Loyalty on Padang Restaurant Consumers.
From the results of the study, it is suggested that Padang restaurants in Rengat District should improve in order to improve perceived Quality, so the following steps are needed: Providing food and beverage products that have different characteristics and tastes than Nasi Padang stalls or other restaurants Meanwhile, to increase the perceived value, the following steps are needed: Always pay attention to eating utensils to keep them clean and tidy, and the most important thing is to replace damaged utensils.
Key words : Perceived Quality, Perceived Value, Loyalty, Satisfaction.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

10 03. 221 (0015)

Penerbit

Pekanbaru : Universitas Riau – Pascasarjana – Tesis Manajemen., 2021

Deskripsi Fisik

xiii, 146 hlm.: ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

10 03. 221 (0015)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

MANAJEMEN

Info Detail Spesifik

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Pernyataan Tanggungjawab

FATAH

Versi lain/terkait

Lampiran Berkas

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