IDENTIFIKASI KEPUASAN KONSUMEN DITINJAU DARI SEGI HARGA DAN KUALITAS PADA RESTORAN ABUBA STEAK DI GREENVILLE

Tommy Setiawan Ruslim, Mukti Rahardjo

Abstract


At the time of the current era of globalization, every company should be able to compete with competitors
in order to survive. The most striking is the intense competition in the food industry, the number of
competitors and substitute products, Is very vulnerable to those who engaged in it to be able to compete if
they can not satisfy customers. To that end, the authors are interested in creating a research against one of
the restaurants there, by taking Abuba steak at Greenville as research material, with price as the
independent variable (X
1
) and quality service as the independent variable (X
) to satisfaction as the
dependent variable (Y). This research is done by spreading the questionnaire to 100 respondents. Through
the data processing with PASW 18.00 is known that price as independent variable (X
2
) and service quality
(X
2
), but only service quality (X
2
1
) have a significant effect on customer satisfaction (Y). Note that for 0.472
for satisfaction variation can be explained by the variable price and service quality of 0.283 while the rest
can be explained by other variables. With the linear regression equation is Y = 9.251 - 0.084 (X
) + 0.450
(X
).


Keywords


price; service quality; satisfaction;

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DOI: http://dx.doi.org/10.22441/jimb.v2i1.3690

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Jurnal Ilmiah Manajemen dan Bisnis
Fakultas Ekonomi dan Bisnis Universitas Mercu Buana
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