Scribd
Upload
46 views1 page

Abstraks Aditya Dimas Purwanto F. 1211095

The document discusses a study on customer satisfaction and behavioral intentions at a fried duck restaurant in Yogyakarta, Indonesia. A sample of 100 customers was surveyed using quantitative research methods and structural equation modeling. The results showed that service quality and food quality had a significant positive effect on customer satisfaction. Service quality and food quality also had a significant positive relationship with behavioral intentions, while customer satisfaction did not significantly influence behavioral intentions.

Uploaded by

dano_piko3363
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
46 views1 page

Abstraks Aditya Dimas Purwanto F. 1211095

The document discusses a study on customer satisfaction and behavioral intentions at a fried duck restaurant in Yogyakarta, Indonesia. A sample of 100 customers was surveyed using quantitative research methods and structural equation modeling. The results showed that service quality and food quality had a significant positive effect on customer satisfaction. Service quality and food quality also had a significant positive relationship with behavioral intentions, while customer satisfaction did not significantly influence behavioral intentions.

Uploaded by

dano_piko3363
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
You are on page 1/ 1

ABSTRAKS Aditya Dimas Purwanto F.

1211095 Efforts in the field of food is a business that will never end, this is creating a lot of new business opportunities while creating a lot of competition in that field. In the competition creates a lot of developments to beat competitors. The population in this study is a customer who visited the restaurant "Bebek Goreng ak !dut" "epatihan particularly #urakarta and surrounding communities. The samples in this study were taken with the techni$ue of sampling is the ma%imum &ikelihood between '(()*(( samples +,erdinand, *((-.. In this study the sample to be used is *(( people, taking a sample of *(( is considered to represent the sampling criteria for the /& method is '(()*(( respondents. The method used in this research using $uantitative research methods with structural e$uation modeling using 0/1# '2 to test the hypothesis. The results showed that a significant positive effect of service $uality on customer satisfaction with the ac$uisition probability value of (.((( +333. 4(.(' +at '5 significance level.. positive significant effect of food $uality on customer satisfaction with the ac$uisition probability value of (.('* 4(.(6 +at 65 significance level.. customer satisfaction does not significantly influence behavioral intentions with the ac$uisition probability value of (.''*7 (.(6 +at 65 significance level.. service $uality significantly positively related to behavioral intentions with the ac$uisition probability value of (.((( +333. 4(.(' +at '5 significance level.. positive effect on the $uality of the food with the ac$uisition of behavioral intentions probability value of (.((8 4(.(6 +at the 65 significance level.. "eywords9 food $uality, service $uality, customer satisfaction, behavioral intentions

You might also like