Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Arsitektur ARCADE
Diananta Pramitasar
Universitas Gadjah Mada
Civil Engineering, Building, Construction & Architecture

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
KARAKTERISTIK TATA LETAK RUANG YANG MENDUKUNG KEPUASAN PELANGGAN PADA RESTORAN ALL YOU CAN EAT Dini Anggraini; Diananta Pramitasar
Jurnal Arsitektur ARCADE Vol 10 No 3 (2026): Jurnal Arsitektur ARCADE September 2026
Publisher : KBK Perancangan Kota dan Perumahan Permukiman, Prodi Arsitektur, Fakultas Teknik Sipil dan Perencanaan, Universitas Kebangsaan Republik Indonesia (UKRI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31848/arcade.v10i3.4588

Abstract

Most studies on restaurant customer satisfaction focus on food quality, service quality, price, and ambience, while research examining spatial layout characteristics remains limited. In all you can eat (AYCE) restaurants, customers actively move between dining and food service areas, making spatial layout an important factor in shaping user experience. This study aims to identify spatial layout characteristics that support customer satisfaction in AYCE restaurants. A descriptive quantitative approach was employed involving 234 respondents who had previously visited AYCE restaurants. Data were collected through questionnaires and analyzed using rating scale and spatial analysis across three restaurant layout types based on spatial relationships, circulation patterns, spatial arrangement, and accessibility. The findings indicate that layouts receiving the highest evaluations are characterized by clear spatial relationships, easy to follow circulation paths, organized zoning, convenient access to key facilities, and low movement conflicts. The results suggest that customer satisfaction tends to be higher in spatial configurations that simultaneously support user orientation, smooth movement, and easy access. These findings may serve as a reference for designing AYCE restaurant layouts that are more responsive to user needs.
Co-Authors Dini Anggraini