Evaluasi Layanan Penjualan Makanan Secara Offline dan Online
DOI:
https://doi.org/10.30737/ekonika.v8i1.3586Keywords:
product attributes, sales services, Purchasing DecisionsAbstract
This study examines the differences between attribute importance and product evaluation of food services offline and online. The research is a quantitative approach in nature. The research population is all people who have bought food offline and online, with a sample of 262 people. The variables in this study consist of product attributes and purchase decisions. The product attributes in this study consist of varied menus, low prices, promos, practicality, service speed, suitability of product descriptions with the served food, and store ambiance. An online questionnaire is a tool for data collection. The results showed (1) there is no difference in attribute importance between the two preference groups except for ambiance in food consumption, and (2) there are differences in service evaluation between the two preference groups when evaluating offline and online food service.
Downloads
References
Akbar, Ii. (2017). Pengaruh Relationship Marketing dan Citra Perusahaan terhadap Loyalitas Pelanggan. Jom Fisip, 4(2), 1–10.
Amrullah, Siburian, P. S., & ZA, S. Z. (2016). Pengaruh Kualitas Produk dan Kualitas Layanan Terhadap Keputusan Pembelian Sepeda Motor Honda. Jurnal Ekonomi Dan Manajemen, 13(2), 99–118.
Firdaus, A. (2020). Analisis faktor-faktor yang mempengaruhi keputusan pembelian pada go-food di kota surabaya. Paper Knowledge . Toward a Media History of Documents, 12–26.
Gery, M. H. (2018). Pengaruh Kualitas Pelayanan, Lokasi Dan Promosi Terhadap Kepuasan Konsumen the Aliga Hotel Padang. Menara Ilmu, 12(9), 92–102.
Krisdayanto, I., Haryono, A. T., & Gagah, E. (2018). Analisis pengaruh harga, kualitas pelayanan, fasilitas, dan lokasi terhadap kepuasan konsumen di i cafe lina putra net bandungan. Journal of Management, 4(4).
Lesmana, R. (2019). Pengaruh Kualitas Produk Dan Kualitas Pelayanan Terhadap Kepuasan Konsumen Pt. Radekatama Piranti Nusa. Jurnal Pemasaran Kompetitif, 2(2), 115. https://doi.org/10.32493/jpkpk.v2i2.2464
Rivai, A. R., & Wahyudi, T. A. (2017). Pengaruh Persepsi Kualitas, Citra Merek, Persepsi Harga terhadap Loyalitas Pelanggan dengan Kepercayaan dan Kepuasan Pelanggan sebagai Variabel Mediasi. Jurnal Bisnis Dan Komunikasi, 4(1), 29–37.
Saifuddin, A. (2020). Analisis Faktor-Faktor Keputusan Pembelian Makanan Online Muslim Millenial. Academica Journal of Multidisciplinary Studies,4(December), 225–244.
Siagian, A. O., & Riesmiyantiningtias, N. (2020). Pelatihan pembuatan buku besar dan neraca saldo untuk perusahaan jasa di ppq nahwa nur bogor. Edutech consultant bandung Jurnal AKSARA PUBLIC, 4(November).
Sugiyono. (2009). Penelitian Pendekatan Kuantitatif dan Kualitatif. Repositori STAIN Kudus, 38–47
R. Wahyu Arief Prabowo. (2015). Analisis Pengaruh Iklan, Kualitas Produk, Dan Kualitas Layanan Terhadap Keputusan Pembelian Kartu Seluler Xl Pascabayar Di Wilayah Surabaya Timur. Artikel Ilmiah, 1–21.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Yehuda Anugrah Kristanto, Albert Kriestian Novi Adhi Nugraha
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Jurnal Ekonika: Jurnal Ekonomi Universitas Kadiri agree to the following terms:
1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
2. Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
