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All Journal Jurnal Social Economic of Agriculture JFIOnline KARYA: Jurnal Pengabdian Kepada Masyarakat Unram Journal of Community Service (UJCS) Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan
Alfiani, Fina
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan

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Pengaruh Variasi Menu, dan Kualitas Layanan Terhadap Keputusan Pembelian pada Warung Mie Ayam Bakso Family Ciawi Annisa, Ayang Fizahra; Sembiring, Endah Arihta; Komalasari, Aida; Alfiani, Fina; Achyar, Agil Maulana; Rachmat, Yusuf Andhika
Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan Vol. 5 No. 3 (2025): Oktober: Jurnal Ilmiah Manajemen, Bisnis dan Kewirausahaan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurimbik.v5i3.1294

Abstract

Warung Mie Ayam Bakso Family is a well-known culinary spot in Warung Panjang Ciawi, largely due to its prime location, making it a preferred choice for locals. This study aims to examine how menu variety and service quality influence purchasing decisions at this stall. The research employs a quantitative approach, surveying all customers with a sample size of 65 respondents. Data was gathered through a questionnaire focused on menu variety, service quality, and purchasing decisions. Analysis was conducted using multiple regression to explore the relationships among these factors. The findings indicate that menu variety positively and significantly impacts purchasing decisions, suggesting that a diverse menu can attract more visitors and encourage repeat purchases. Additionally, service quality significantly influences purchasing decisions, with key aspects such as speed, accuracy, friendliness, and the comfort provided by the staff affecting consumer choices.
Co-Authors Achyar, Agil Maulana Agussalim Alda, Irine Selviana Annisa, Ayang Fizahra Arini, Sri Dita Atasa Endang Yektiningsih, Endang Fetty Tri Anggraeny Komalasari, Aida Maulana, Hendra Nurmawan, Dani Prasmita Dian Wijayati Rachmat, Yusuf Andhika Sembiring, Endah Arihta Soedarto, Teguh Sri Mulyani Susanti, Amilia