Effect of Food Quality, Larval Density, and Photoperiod on the Feeding Rate of the California Oakworm (Lepidoptera: Dioptidae)

1983 ◽  
Vol 12 (3) ◽  
pp. 792-798 ◽  
Author(s):  
W. Jan ◽  
A. Volney ◽  
James E. Milstead ◽  
Vernard R. Lewis
Keyword(s):  
Food Quality ◽  
Feeding Rate ◽  
Larval Density ◽  
Effect Of Food

scholarly journals Analisis Kualitas Makanan dan Perceived Value terhadap Kepuasan Konsumen pada Industri Rumah Makan

2019 ◽  
Vol 3 (2) ◽  
pp. 58-64
Author(s):  
Clara Candra Komala ◽  
Nor Norisanti ◽  
Asep M. Ramdan
Keyword(s):  
Customer Satisfaction ◽  
Correlation Coefficient ◽  
Food Quality ◽  
Consumer Satisfaction ◽  
Perceived Value ◽  
Multiple Correlation Coefficient ◽  
Coefficient Of Determination ◽  
Multiple Correlation ◽  
F Test ◽  
Effect Of Food

The purpose of this study was to analysis the effect of food quality and perceived value on consumer satisfaction in the restaurant industry. The sample used in this research was 98 respondents and data collection methods using a questionnaire. The method used in this study is the use the type of probability sampling includes in the simple random sampling. The analysis technique using validity test, reliability test, multiple linear regression analysis, including test coefficient of determination, multiple correlation coefficient, and simultaneous test (F test).The results of the test coefficient of determination seen from value (Adjusted R2) of 0,473 can be interpreted that the effect of Food Quality and Perceived Value on consumer satisfaction is 4,73%. The remaining 52,7% is influenced by other factors not explained in this study. Based on the multiple correlation coefficient test seen from the R value of 0.696, it shows that there is a strong relationship between food quality and perceived value with customer satisfaction. Based on the F test the probability value sig. 0,000 <0,05, which means that together Food Quality (X1) and Perceived Value (X2) significantly influence customer satisfaction (Y).

scholarly journals Effect of food quality and availability on rainforest rodents of Sri Lanka

2009 ◽  
Vol 1 (12) ◽  
pp. 581-588 ◽  
Author(s):  
Pamoda B. Ratnaweera ◽  
Mayuri R. Wijesinghe
Keyword(s):  
Sri Lanka ◽  
Food Quality ◽  
Effect Of Food

scholarly journals Content and turnover rates of phosphorus in Daphnia pulex: Effect of food quality

Hydrobiologia ◽  
1985 ◽  
Vol 128 (2) ◽  
pp. 119-125 ◽  
Author(s):  
John T. Lehman ◽  
Trajče Naumoski
Keyword(s):  
Food Quality ◽  
Daphnia Pulex ◽  
Turnover Rates ◽  
Effect Of Food

Feeding Rhythms of Gypsy Moth Larvae: Effect of Food Quality During Outbreaks

Ecology ◽  
1986 ◽  
Vol 67 (6) ◽  
pp. 1650-1654 ◽  
Author(s):  
D. R. Lance ◽  
J. S. Elkinton ◽  
C. P. Schwalbe
Keyword(s):  
Food Quality ◽  
Gypsy Moth ◽  
Feeding Rhythms ◽  
Effect Of Food

scholarly journals ANALISIS PENGARUH KUALITAS MAKANAN DAN KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN DAN DAMPAKNYA PADA BEHAVIORAL INTENTION RESTORAN TOP YAMMIE

2020 ◽  
Vol 8 (2) ◽  
pp. 18-48
Author(s):  
Priska Liliani
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Path Analysis ◽  
Food Quality ◽  
Behavioral Intention ◽  
Quantitative Research ◽  
Total Sample ◽  
Quality Service ◽  
Analysis Method ◽  
Effect Of Food

The purpose of this research is to analyze the effect of food quality, service quality on customer satisfaction and its impact on Top Yammie's restaurant behavioral intention. The analytical method used by the authors in conducting this research is to use quantitative research with a total sample of 100 people who are respondents who are people who eat at Top Yammie restaurants. In carrying out the data collection is done by distributing questionnaires in which there are several items of statement. in this study the variables are divided into several parts including food quality (X1), service quality (X2) to customer satisfaction (Y), and behavioral intention (Z). To measure the amount of influence on these variables, the authors use the path analysis method (path analysis). From the results of the analysis it was found that there was a significant influence both partially and simultaneously on food quality variables, service quality on customer satisfaction and its impact on Top Yammie's restaurant behavioral intentions

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