Open AccessWong Solo Restaurant Service As A Provider Of Processed Chicken Meat To Customer Satisfaction
Author(s) -
Natsir Sandiah,
Wa Ode Reni,
La Ode Arsad Sani,
La Ode Muh. Munadi
Publication year - 2021
Publication title -
indonesian journal of animal agricultural science
Language(s) - English
Resource type - Journals
ISSN - 2715-1697
DOI - 10.33772/ijaas.v3i2.18354
Subject(s) - business , accidental sampling , marketing , customer satisfaction , service (business) , consumer satisfaction , reliability (semiconductor) , advertising , agricultural science , environmental health , medicine , population , power (physics) , physics , quantum mechanics , environmental science
The development of poultry farming business is increasing rapidly and contributes greatly in the fulfillment of protein needs. The business sector of processed chicken meat such as cafes, restaurants, and restaurants and sea food to meet the needs of consumers. The research aims to analyze the type of service in influencing the satisfaction of consumers of Wong Solo Kendari Branch by using survey methods and using accidental sampling techniques as many as 60 respondents. It is then analyzed using multiple linear regression tests. The results showed physical evidence, reliability, responsiveness, service assurance, and caring together have a very real effect on consumer satisfaction (p<0.01) in Wong Solo restaurants and factors that correlate positively to customer satisfaction are responsiveness, service assurance and care, while variables that correlate negatively to consumer satisfaction are physical evidence and reliability. Variable concern partially affects consumer satisfaction (P<0.01).