| Summary: | Restaurant business was one of agribusiness that interesting for enterpreneur becaused of it's good prospect. High competitive in this business demands company had a high value from the competitor so that they was exist as the best.
The main aim of business was giving satisfaction to the consumer. Satisfaction itself could be defined as consumer response for unappro-priate evaluation between consumer expectation and actual performance company in product and service after be given by the company.
The research was aimed to find out the quality of product and service which given by Boyong Kalegan restaurant had appropriate with consumer expectation., to identify what consumer expected from a restaurant to know design technic of need that should be prepared by Boyong Kalegan to fill product and service quality that consumer expected.This research was done in Boyong Kalegan restaurant and the research was perfomed in study case through observation method and survey technique. 100 samples were taken by purposive method sampling. This research used validity and reliability for the instrument, t-test and application of quality function deployment.
The result showed that there was a gap between product and service quality of consumer expected and product and service quality which consumer accepted. There was involved price, menu, taste, food safety, reliability, responsiveness, assurance, empaty and tangible. Design technic of needed that should be priority by Boyong Kalegan were managing human resource, repairing phisical facilities continually, improving the relationship between supplier and consumer, and endeavoring employeed by giving education and training.
Keywords: agribisnis restaurant - quality function and consumer satisfaction
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