HUBUNGAN KUALITAS MENU DAN KUALITAS PELAYANAN
RIJSTAFFEL TERHADAP KEPUASAN KONSUMEN DI SAHIRA BUTIK
HOTEL BOGOR

0.05) there is no relationship between menu quality and customer satisfaction, the results of the study of service quality on the level of satisfaction found 7 people (30%) expressed dissatisfaction and as many as 21 people (70%) expressed satisfaction. Based on the chi square statistical test results obtained values (p = 0.92, p>0.05) there is no relationship between service quality and level of customer satisfaction Conclusion: There is no relation between menu quality and Rijstaffel service quality on customer satisfaction at Sahira Butik Hotel Bogor" /> 0.05) there is no relationship between menu quality and customer satisfaction, the results of the study of service quality on the level of satisfaction found 7 people (30%) expressed dissatisfaction and as many as 21 people (70%) expressed satisfaction. Based on the chi square statistical test results obtained values (p = 0.92, p>0.05) there is no relationship between service quality and level of customer satisfaction Conclusion: There is no relation between menu quality and Rijstaffel service quality on customer satisfaction at Sahira Butik Hotel Bogor"/>

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UEU » Journal » Ilmu Gizi
Posted by [email protected] at 23/11/2020 11:12:15 • 313 Views

HUBUNGAN KUALITAS MENU DAN KUALITAS PELAYANAN RIJSTAFFEL TERHADAP KEPUASAN KONSUMEN DI SAHIRA BUTIK HOTEL BOGOR

Created by :
Prita Dhyani Swamilaksita ( None )
Ainun Cahaya Muthia Kartini Rachmanida Nuzrina

Subject:	GIZI
Alt. Subject :	NUTRITION
Keyword:	MENU QUALITY LEVEL OF SATISFACTION

Description:

The growing number of food and nutrition service industries has caused competition to meet the needs of the community (consumers) in order to obtain satisfaction with these institutions, to conduct food operations both commercially and non-commercially. Rijsttafel literally in Dutch means "rice table" is a way of serving food in sequence with a choice of dishes from various regions in the archipelago. Objective: To find out the relation between menu quality and service quality to consumer satisfaction at Sahira Boutique Hotel Bogor Method: This type of research is quantitative with a cross sectional study design, with a sample of 30 people. Data analysis with chi square test Results: From the results of the study the quality of the menu on the level of sati sfaction found 11 people (36.7%) expressed dissatisfaction and as many as 19 people (63.3%) expressed satisfaction. Based on the chi square statistical test results obtained value (p = 0.69, p>0.05) there is no relationship between menu quality and customer satisfaction, the results of the study of service quality on the level of satisfaction found 7 people (30%) expressed dissatisfaction and as many as 21 people (70%) expressed satisfaction. Based on the chi square statistical test results obtained values (p = 0.92, p>0.05) there is no relationship between service quality and level of customer satisfaction Conclusion: There is no relation between menu quality and Rijstaffel service quality on customer satisfaction at Sahira Butik Hotel Bogor

Date Create	:	23/11/2020
Type	:	Text
Format	:	PDF
Language	:	Indonesian
Identifier	:	UEU-Journal-11_0605
Collection ID	:	11_0605

Source :
Forum Ilmiah Volume 17 Nomor 1 Januari 2020

Relation Collection:
Fakultas Ilmu Kesehatan

Coverage :
Civitas Akademika Universitas Esa Unggul

Rights :
@2020 Perpustakaan Universitas Esa Unggul

Publication URL :
https://digilib.esaunggul.ac.id/hubungan-kualitas-menu-dan-kualitas-pelayananrijstaffel-terhadap-kepuasan-konsumen-di-sahira-butikhotel-bogor-17362.html

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