ANALISIS KEPUASAN KONSUMEN RESTORAN CEPAT SAJI MENGGUNAKAN METODE PARTIAL LEAST SQUARE (Studi Kasus: Burger King Bali)
<p><em>The were two aims of this research. First is to get model of the relation between the latent variable quality of service and product quality to customer satisfaction. The second was to determine the influence of service quality on customer satisfaction and the influence of product...
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| Format: | Article |
| Language: | English |
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Universitas Udayana
2015-06-01
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| Series: | E-Jurnal Matematika |
| Subjects: | |
| Online Access: | http://ojs.unud.ac.id/index.php/mtk/article/view/15101 |
| _version_ | 1831774984161198080 |
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| author | MADE SANJIWANI KETUT JAYANEGARA I PUTU EKA N. KENCANA |
| author_facet | MADE SANJIWANI KETUT JAYANEGARA I PUTU EKA N. KENCANA |
| author_sort | MADE SANJIWANI |
| collection | DOAJ |
| description | <p><em>The were two aims of this research. First is to get model of the relation between the latent variable quality of service and product quality to customer satisfaction. The second was to determine the influence of service quality on customer satisfaction and the influence of product quality on consumer satisfaction at Burger King Bali. This research implemented Partial Least Square method with 3 second order variables is the service quality, product quality, and customer satisfaction. In this research also used 5 first order variables to explain the variable service quality are tangibles, empathy, reliability, responsiveness, assurance and 6 first order variables to explain the variable quality product are performance, reliability, feature, durability, conformance, and design. Samples used in this research is 100. The results of this research indentify that the service quality and product quality affect customer satisfaction at Burger King.</em></p> |
| first_indexed | 2024-12-22T09:05:47Z |
| format | Article |
| id | doaj.art-eebf16310c704d7faf1f1117a4c092d0 |
| institution | Directory Open Access Journal |
| issn | 2303-1751 |
| language | English |
| last_indexed | 2024-12-22T09:05:47Z |
| publishDate | 2015-06-01 |
| publisher | Universitas Udayana |
| record_format | Article |
| series | E-Jurnal Matematika |
| spelling | doaj.art-eebf16310c704d7faf1f1117a4c092d02022-12-21T18:31:37ZengUniversitas UdayanaE-Jurnal Matematika2303-17512015-06-01439810310851ANALISIS KEPUASAN KONSUMEN RESTORAN CEPAT SAJI MENGGUNAKAN METODE PARTIAL LEAST SQUARE (Studi Kasus: Burger King Bali)MADE SANJIWANI0KETUT JAYANEGARA1I PUTU EKA N. KENCANA2Faculty of Mathematics and Natural Sciences, Udayana UniversityFaculty of Mathematics and Natural Sciences, Udayana UniversityFaculty of Mathematics and Natural Sciences, Udayana University<p><em>The were two aims of this research. First is to get model of the relation between the latent variable quality of service and product quality to customer satisfaction. The second was to determine the influence of service quality on customer satisfaction and the influence of product quality on consumer satisfaction at Burger King Bali. This research implemented Partial Least Square method with 3 second order variables is the service quality, product quality, and customer satisfaction. In this research also used 5 first order variables to explain the variable service quality are tangibles, empathy, reliability, responsiveness, assurance and 6 first order variables to explain the variable quality product are performance, reliability, feature, durability, conformance, and design. Samples used in this research is 100. The results of this research indentify that the service quality and product quality affect customer satisfaction at Burger King.</em></p>http://ojs.unud.ac.id/index.php/mtk/article/view/15101Customer SatisfactionPartial Least Square (PLS)Products QualityQuality of Service |
| spellingShingle | MADE SANJIWANI KETUT JAYANEGARA I PUTU EKA N. KENCANA ANALISIS KEPUASAN KONSUMEN RESTORAN CEPAT SAJI MENGGUNAKAN METODE PARTIAL LEAST SQUARE (Studi Kasus: Burger King Bali) E-Jurnal Matematika Customer Satisfaction Partial Least Square (PLS) Products Quality Quality of Service |
| title | ANALISIS KEPUASAN KONSUMEN RESTORAN CEPAT SAJI MENGGUNAKAN METODE PARTIAL LEAST SQUARE (Studi Kasus: Burger King Bali) |
| title_full | ANALISIS KEPUASAN KONSUMEN RESTORAN CEPAT SAJI MENGGUNAKAN METODE PARTIAL LEAST SQUARE (Studi Kasus: Burger King Bali) |
| title_fullStr | ANALISIS KEPUASAN KONSUMEN RESTORAN CEPAT SAJI MENGGUNAKAN METODE PARTIAL LEAST SQUARE (Studi Kasus: Burger King Bali) |
| title_full_unstemmed | ANALISIS KEPUASAN KONSUMEN RESTORAN CEPAT SAJI MENGGUNAKAN METODE PARTIAL LEAST SQUARE (Studi Kasus: Burger King Bali) |
| title_short | ANALISIS KEPUASAN KONSUMEN RESTORAN CEPAT SAJI MENGGUNAKAN METODE PARTIAL LEAST SQUARE (Studi Kasus: Burger King Bali) |
| title_sort | analisis kepuasan konsumen restoran cepat saji menggunakan metode partial least square studi kasus burger king bali |
| topic | Customer Satisfaction Partial Least Square (PLS) Products Quality Quality of Service |
| url | http://ojs.unud.ac.id/index.php/mtk/article/view/15101 |
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