scholarly journals Adakah Persepsi Konsumen Dan Kualitas Produk Mempengaruhi Keputusan Pembelian Soes Legends?

2020 ◽  
Vol 12 (2) ◽  
pp. 76-89
Author(s):  
Liliana Dewi ◽  
Quinta Marvellyn
Keyword(s):  
Product Quality ◽  
Research Method ◽  
Quantitative Research ◽  
Sampling Method ◽  
Consumer Perceptions ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Initial Survey

Soes Legends is a business that is engaged in the food and beverage industry that offers dried chocolate fill products. Based on the initial survey conducted by the author, the factors that dominate consumers in buying Soes Legends products are consumer perceptions and the quality of Soes products. The purpose of this study was to determine the effect of consumer perceptions and product quality on the decision to purchase Soes Legends products. The research method used is quantitative research with the sampling method is purposive sampling. The population in this study were all Soes Legends consumers who had repeated as many as 125 people with a sample of 96 people. The technique of collecting data uses a questionnaire with a Likert scale. The results of the questionnaire datawere analyzed to test factors and test variables using SPSS version 23. The results of this study indicate that consumer perceptions and product quality influence the decision to purchase Soes Legends products.

scholarly journals Pengaruh Harga Dan Kualitas Produk Terhadap Kepuasan Konsumen T-Mart Express Indonesia

2020 ◽  
Vol 3 (1) ◽  
pp. 1-10
Author(s):  
Elizabeth Rahayu
Keyword(s):  
Customer Satisfaction ◽  
Product Quality ◽  
Quantitative Research ◽  
Sampling Method ◽  
Sampling Techniques ◽  
Probability Sampling ◽  
Purposive Sampling

Abstract The purpose of this research is to understand the influence of price and product quality of T-Mart Express Indonesia’s customer satisfaction. This research is a quantitative research by using the SPSS Statistic 22 with 112 respondent of the sample which is T-Mart Express Indonesia consumers in North  Jakarta who have bought the product three times or more by using non-probability sampling method and purposive sampling techniques. The measurement used was a questionnaire that was distributed through Google Form to the respondent. The result of hypothesis analysis shows that price and product quality significantly affect customer satisfaction. Implications and suggestions are explained in the article. Abstrak Tujuan dari penelitian ini adalah untuk memahami pengaruh harga dan kualitas produk terhadap kepuasan pelanggan T-Mart Express Indonesia. Penelitian ini adalah penelitian kuantitatif dengan menggunakan SPSS Statistic 22 dengan sampel sebanyak 112 responden yaitu konsumen T-Mart Express Indonesia di Jakarta Utara yang telah membeli produk tiga kali atau lebih dengan menggunakan metode non probability sampling dan teknik purposive sampling. Pengukuran yang digunakan adalah kuesioner yang dibagikan melalui Google Form kepada responden. Hasil analisis hipotesis menunjukkan bahwa harga dan kualitas produk berpengaruh signifikan terhadap kepuasan pelanggan. Implikasi dan saran dijelaskan pada artikel    

scholarly journals The Mediation Effect of Customer Satisfaction in Relationship between Product Quality and Service Quality towards Customer Loyalty In Fuzee Sushi

2021 ◽  
Vol 6 (2) ◽  
pp. 172
Author(s):  
Charly Hongdiyanto ◽  
Kevin Liemena
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Product Quality ◽  
Customer Loyalty ◽  
Positive Impact ◽  
Partial Least Square ◽  
Least Square ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage

<p>Food and beverage industry in Indonesia has been growing constantly every year and also contributed to manufacture and economy growth in both current and the next following years. The important role of food and beverage industry is transparent through the consistent contribution and significant impact toward Gross Domestic Product and food and beverage startup businesses has been experiencing growth every year due to the growth of population in Indonesia. This study was made to know the effect of product quality and service quality towards customer loyalty of Fuzee Sushi. There is also customer satisfaction as a mediator between product quality and service quality to customer loyalty. This research aims on Fuzee Sushi’ customers that has bought the product more than once. An online questionnaire was distributed to the entire sample and used five points Likert scale as a measurement method. The data are analyzed using Partial Least Square. The result of this research showed that product quality has positive relationship toward customer loyalty directly however, service quality does not have positive impact directly toward customer loyalty. Product quality and service quality mediated by customer satisfaction has positive impact towards customer loyalty. The findings purpose is to understand more about product quality, service quality, customer satisfaction, and customer loyalty relationship in start-up food and beverage business in Indonesia.<strong></strong></p><p><strong> </strong></p>

PENGARUH KUALITAS PRODUK TERHADAP BRAND IMAGE PRODUK ROTI BREADTALK DI JAKARTA

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Fitrie Handayani ◽  
Adhi Bawono ◽  
Viktor Viktor
Keyword(s):  
Product Quality ◽  
Research Method ◽  
Quantitative Research ◽  
Brand Image ◽  
Strong Relationship ◽  
Bakery Products ◽  
Normality Test ◽  
Calculation Results ◽  
Test Correlation

The culinary industry is an industry that is always developing. One area of business that is currently starting to develop is bakery products The purpose of this research is (1) To know the effect of product quality toward brand image of Bread Talk as bakery shop that use open kitchen concept. The method used in this study is a quantitative research method. Populations and samples (questionnaires) in this study were 85 valid questionnaires. Data analysis was performed by testing the validity, reliability, normality test, correlation coefficient test, determination test, linear regression and T test. The results of this study indicate that the product quality variable and brand image variable have a strong relationship with a correlation value of 0.777 and the product quality variable has a significant effect on the brand image variable with t count of the product quality is 11.237 with a significant value of product quality is 0.000. The calculation results of the product quality variable influece on the brand iamge variable is 60.3% and the remaining 39.7% is influenced by other variables outside of the study. Thus, BreadTalk should be able to continue to maintain and improve the quality of its products in order to maintain the achievements of its brand image Keywords: Product Quality, Brand Image, Branding

scholarly journals Effect of Temperature, Time and Amount of Alkaline Treated Cotton Seaweed (ATS) Products Dried in a Dryer Oven on Product Quality

2019 ◽  
Vol 2 (2) ◽  
pp. 56
Author(s):  
Mochammad Masud ◽  
Mohammad Effendi ◽  
Miftachul Huda
Keyword(s):  
Effect Of Temperature ◽  
Drying Time ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Optimal Value ◽  
Food And Beverage ◽  
Level 3 ◽  
Temperature Time ◽  
Level 2

Eucheuma cottonii seaweed contains carrageenan, which is used as an ingredient for the food and beverage industry. This must be processed first by an alkaline process and then dried to become chips known as alkaline treated cotton chips (ATC) products. The process of drying seaweed was done using an oven dryer using heat energy that can be adjusted to the drying time, temperature and number of products so that the quality of the dried products of seaweed products that have been processed into Alkaline Treated Cotton Seaweed (ATS) to be used as an advanced product becomes ATC (Alkali Treated Cotton Chips). The results of this study aim to find out the optimal value of temperature, drying time and the amount of ATS to get output from ATC in accordance with SNI 8170: 2015 standard and received by the customer. Based on the results of the study, it was found that the minimum significant drying process for moisture content was 12.10% at level 2, 1 kg weight, level 2 temperature 70 oC with level 3 drying time 400 minutes. Whereas the maximum gel strength is 910 gram / cm2 at level 1, weight 0.5 kg, level 2 temperature 70 oC with level 2 drying time 320 minutes.

scholarly journals FAKTOR-FAKTOR YANG MEMENGARUHI GETOK TULAR PADA USAHA RESTORAN WARALABA DI JAKARTA

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Glisina Dwinoor Rembulan
Keyword(s):  
Large Scale ◽  
Word Of Mouth ◽  
Online Media ◽  
Consumption Choices ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Voting System ◽  
Quality Of Food

<p><em>In 2017 the number of franchise turnover in Indonesia reached 200 trillion </em><em>rupiah </em><em>with a composition of 65% contributed by foreign franchises and 35% came from local franchises. The food and beverage industry sector also contributes 80 percent of the total franchise turnover in Indonesia. Based on data from the Ministry of Tourism of Indonesia, restaurant businesses with medium and large scale increased in number even though based on the percentage of growth slowed down. From 2008-2011 the restaurant business experienced an increase of 600 units of restaurants. This explains that restaurant businesses, especially food and beverages, have a high appeal to people's consumption choices. Various factors of attraction and weakness of a franchise restaurant is not uncommon to be a discussion and recommendation of the community either directly or online media. This study aims to measure whether influenza is influenced by the quality of food, the quality of restaurant officers, and the appearance of the restaurant. This study used multiple regression and SPSS 24 to analyze the data. The result of this research explains that partially </em><em>word of mouth</em><em> is not influenced by the quality of food, the quality of the restaurant officer, and the appearance of the restaurant. Simultaneously, these factors have an effect on the word of mouth. The use and socialization of the voting system and comments on the factors in this study can help the restaurant franchise business in the formation and dissemination of public spirits.</em></p><p><strong><em> </em></strong></p><p><strong><em>Keywords:</em></strong><em> Restaurant, franchise, word of mouth</em><em></em></p><p> </p>

scholarly journals DAMPAK KUALITAS LAYANAN DAN HARGA PADA KEPUASAN KONSUMEN (STUDI KASUS PADA KONSUMEN KITAKITA FS)

2020 ◽  
Vol 19 (1) ◽  
pp. 50-58
Author(s):  
Liliana Dewi ◽  
Tania Callista
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Quantitative Research ◽  
Sampling Technique ◽  
Simple Random Sampling ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Improve Service Quality ◽  
A Company

KITAKITA FS is a company engaged in food and beverage. The movement of the food and beverage industry with a very rapid increase is one of the things that drives KITAKITA FS in establishing a company. Service quality and price are factors that support customer satisfaction and customer satisfaction is the main factor that supports business continuity. Therefore, this study aims to determine the effect of service quality and price on customer satisfaction KITAKITA FS. This research is quantitative research. The method used in this study is multiple linear analysis. The population in this study was 257 consumers who had come to KITAKITA FS more than once. The sampling technique used in this study is simple random sampling. Data collection is done using a questionnaire distributed to 156 respondents. The results of the study show that service quality and price have a significant effect on customer satisfaction. The results of this study are used to improve service quality and prices of KITAKITA FS that have not met customer satisfaction.

scholarly journals Safety and quality of bacterially fermented functional foods and beverages: a mini review

2020 ◽  
Vol 4 (3) ◽  
pp. 123-127 ◽  
Author(s):  
Tolulope Joshua Ashaolu
Keyword(s):  
Food Processing ◽  
Functional Foods ◽  
Fermented Foods ◽  
Nutritional Content ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Functional Beverages

Abstract Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations.

scholarly journals Corporate Social Responsibility in Food and Beverage Industry: An Analysis Study of Soft Drinks Sector in Algeria

2018 ◽  
Vol 14 (1) ◽  
pp. 190
Author(s):  
Ounane Boumediene ◽  
Yahiaoui Nour El Houda
Keyword(s):  
Public Health ◽  
Social Responsibility ◽  
Good Information ◽  
Ethical Practices ◽  
Analysis Study ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Corporate Social

The aim of this study is to highlight the most important issues of social responsibility for companies in the Algerian beverage sector. In Algeria, despite growing concerns of consumers and health advocates in effects associated with high levels of consumption of beverages on public health, along with other issues such as; the quality of drinks, percentage of sugar, ingredients, packaging. Studies dealing with social responsibility in this sector are rather scarce. Our results show that applying CSR principles stills not very common in this field and too much efforts are needed in order to legitimize the activity of the enterprises, likewise an increasing acceptance of social responsibility principles so that to establish the rules of ethical practices in the future. Finally, some urgent measures, such as installing a good information system as well as a set of laws and standards that regulates CSR, and reducing the effect of the informal sector should be undertaken by the Algerian government.

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