Analisis faktor-faktor yang mempengaruhi positive emotion, value, dan behavioral intention pada pelanggan Sushi Tei di Surabaya

Kimade, Kevin (2020) Analisis faktor-faktor yang mempengaruhi positive emotion, value, dan behavioral intention pada pelanggan Sushi Tei di Surabaya. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh Service Quality, Food Quality, Atmospherics, Authenticity (Food) dan Authenticity (Atmospherics) terhadap Behavioral Intentions melalui Positive Emotion dan Value. Manfaat yang diharapkan dari penelitian ini adalah menambah khasanah ilmu pengetahuan di bidang manajemen khususnya seberapa besar pengaruh Positive Emotion dan Value sehingga dapat mempengaruhi Behavioral Intentions yang pada akhirnya akan meningkatkan niat perilaku seseorang. Penelitian ini merupakan penelitian kasual. Metode penelitian yang digunakan adalah metode kuantitatif dengan pengolahan data menggunakan SPSS. Pengumpulan data dilakukan dengan penyebaran kuesioner kepada 165 responden dengan karakteristik responden pria dan wanita berumur 18-60 tahun, berdomisili di Surabaya, telah membeli dan mengkonsumsi (dine in) makanan dan minuman Restoran Sushi Tei di Surabaya minimal 2 kali dalam 1 tahun terakhir. Hasil dari penelitian ini menunjukkan bahwa variabel Service Quality berpengaruh terhadap Positive Emotion dengan koefisien regresi sebesar 0.182, Food Quality berpengaruh terhadap Positive Emotion dengan koefisien regresi sebesar 0.155, Atmospherics berpengaruh terhadap Positive Emotion dengan koefisien regresi sebesar 0.232, Authenticity (Food) berpengaruh terhadap Positive Emotion dengan koefisien regresi sebesar 0.276 dan Authenticity (Atmospherics) berpengaruh terhadap Positive Emotion dengan koefisien regresi sebesar 0.175. Adapun variabel Service Quality berpengaruh terhadap Value dengan koefisien regresi sebesar 0.147, Food Quality berpengaruh terhadap Value dengan koefisien regresi sebesar 0.177, Atmospherics berpengaruh terhadap Value dengan koefisien regresi sebesar 0.425, Authenticity (Food) berpengaruh terhadap Value dengan koefisien regresi sebesar 0.135 dan Authenticity (Atmospherics) berpengaruh terhadap Value dengan koefisien regresi sebesar 0.139. Selain itu variabel Positive Emotion berpengaruh terhadap Behavioral Intentions dengan koefisien regresi sebesar 0.810, dan Value berpengaruh terhadap Behavioral Intentions dengan koefisien regresi sebesar 0.156. Kata Kunci : Service Quality, Food Quality, Atmospherics, Authenticity (Food) dan Authenticity (Atmospherics), Positive Emotion, Value, dan Behavioral Intentions / This study aims to determine how the effect of Service Quality, Food Quality, Atmospherics, Authenticity (Food) and Authenticity (Atmospherics) on Behavioral Intentions through Positive Emotion and Value. The expected benefit from this research is to increase knowledge in the field of management, especially how much positive Emotion and Value influence is so that it can influence Behavioral Intentions which in turn will increase one's behavioral intention. This research is a casual research. The research method used is a quantitative method with data processing using SPSS. Data collection was carried out by distributing questionnaires to 165 respondents with the characteristics of male and female respondents aged 18-60 years, domiciled in Surabaya, had bought and consumed (dine in) food and beverages at Sushi Tei Restaurant in Surabaya at least 2 times in the last 1 year. The results of this study indicate that the Service Quality variable affects Positive Emotion with a regression coefficient of 0.182, Food Quality affects Positive Emotion with a regression coefficient of 0.155, Atmospherics affects Positive Emotion with a regression coefficient of 0.232, Authenticity (Food) affects Positive Emotion. with a regression coefficient of 0.276 and Authenticity (Atmospherics) has an effect on Positive Emotion with a regression coefficient of 0.175. The Service Quality variable has an effect on Value with a regression coefficient of 0.147, Food Quality has an effect on Value with a regression coefficient of 0.177, Atmospherics has an effect on Value with a regression coefficient of 0.425, Authenticity (Food) has an effect on Value with a regression coefficient of 0.135 and Authenticity (Atmospherics) ) has an effect on Value with a regression coefficient of 0.139. In addition, the Positive Emotion variable affects Behavioral Intentions with a regression coefficient of 0.810, and Value affects Behavioral Intentions with a regression coefficient of 0.156. Keywords: Service Quality, Food Quality, Atmospherics, Authenticity (Food) and Authenticity (Atmospherics), Positive Emotion, Value, and Behavioral Intentions

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kimade, KevinNIM02011170059kevinrubick@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorAmelia, Amelia0715128701UNSPECIFIED
Thesis advisorSoedibyo, Yolanda20140005UNSPECIFIED
Thesis advisorDananjaya, Yanuar0715017901UNSPECIFIED
Thesis advisorSantoso, William20160011UNSPECIFIED
Uncontrolled Keywords: service quality; food quality; atmospherics; authenticity (Food); uthenticity (atmospherics); positive emotion; value; behavioral intentions
Subjects: H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
Divisions: University Subject > Current > Faculty/School - UPH Surabaya > Business School > Management
Current > Faculty/School - UPH Surabaya > Business School > Management
Depositing User: Users 4786 not found.
Date Deposited: 11 Feb 2021 08:29
Last Modified: 11 Feb 2021 08:29
URI: http://repository.uph.edu/id/eprint/16471

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