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All Journal International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Pengabdian Masyarakat IPTEKS Budimas : Jurnal Pengabdian Masyarakat Journal Research of Social Science, Economics, and Management
Sutanto, J.E
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THE INFLUENCE OF PRODUCT QUALITY, PRICE, AND SERVICE QUALITY ON PURCHASING DECISIONS FOR SALAD WRAP AT CRUNCHÄUS SURABAYA Sutanto, J.E; Hartono, Olivia Surya
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 8 No 2 (2024): IJEBAR, VOL. 08 ISSUE 02, JUNE 2024
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v8i2.13360

Abstract

Crunchaus is a business engaged in food and beverages with healthy food products cooked without oil with the flagship product of salad wrap which was established in 2017. Crunchaus has a total of ten outlets in Surabaya and three outlets in Jakarta. Based on the testimonials of consumers who visited Crunchaus Surabaya on Google Reviews, there are various problems related to the lack of quality of the products provided, the price of products that are called expensive, and the lack of service quality. The purpose of this study was to determine the effect of product quality, price, and service quality on purchasing decisions for salad wraps at Crunchaus Surabaya. The method in this research is descriptive quantitative, with multiple linear regression analysis using the Stastical Program for Social Science (SPSS). Data collection in this study used a research instrument in the form of a Google Form with a sample size of 210 respondents who are Crunchaus Surabaya consumers with the criteria of having purchased salad wrap at Crunchaus Surabaya at least once in the period 2023-2024 and domiciled in Surabaya. The independent variables in this study are product quality (X1), price (X2), and service quality (X3). The dependent variable in this study is the purchase decision (Y) This study shows that product quality, price, and service quality have a significant and positive influence on purchasing decisions of Crunchaus Surabaya consumers.
THE INFLUENCE OF PRODUCT QUALITY, PRICE, AND E-WOM ON CUSTOMER LOYALTY AT NAMA BAIK CAFÉ SURABAYA Azriel, Aubrey; Sutanto, J.E
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 8 No 2 (2024): IJEBAR, VOL. 08 ISSUE 02, JUNE 2024
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v8i2.13400

Abstract

This study aims to determine the influence of product quality, price, and E-WOM on customer loyalty at Nama Baik Café Surabaya. Design/methodology/approach – The population used is all café visitors in Surabaya, the number of which is unknown. This research uses a non-probability sampling method and purposive sampling technique. The required criteria are consumers of Nama Baik Café in Surabaya who have made a minimum of 2 transactions, aged between 21 and 50 years old, and have an Instagram account. Online questionnaires distributed to 150 respondents and the data was processed using SPSS 20 program. Findings – The results of the research analysis is, it is found that all the variables studied influenced customer loyalty significantly, either partially or simultaneously.
THE INFLUENCE OF SERVICE, PRICE, PRODUCT QUALITY ON INCREASING RESTAURANT SALES IGA BAKAR OEMIK IKA SIDOARJO JAWA TIMUR Purwati, Andrian Octavia; Sutanto, J.E
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 8 No 3 (2024): IJEBAR, VOL. 8, ISSUE 3, September 2024
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v8i3.13656

Abstract

The aim of this research is to determine the influence of service, price and product quality on increasing sales of the Iga Bakar Oemik Ika restaurant in Sidoarjo. This study uses a quantitative approach. The population used in this research were people who had made purchases at the Iga Bakar Oemik Ika restaurant in Sidoarjo with a sample size of 150 people, so the sampling technique used was purposive sampling technique. Data collection was carried out using an online research instrument (Google Form) using a Likert scale. The independent variables studied by researchers include service, price and product quality as well as the dependent variable, namely increased sales. Resea rchers processed the data using SPSS software to test the proposed hypothesis. The results of this research partially show that the service variable has a significant positive effect on increasing sales of Iga Bakar Oemic Ika Sidoarjo. The results of research on the price variable have a significant positive effect on increasing sales of Iga Bakar Oemik Ika Sidoarjo. And the results on the product quality variable significantly have a positive effect on increasing sales of Iga Bakar Oemik Ika Sidoarjo. And simultaneously shows that the variables of service, price and product quality influence the increase in sales of the Iga Bakar Oemic Ika restaurant in Sidoarjo. The results of this research imply the importance of improving service, adjusting prices and increasing product quality and increasing sales of the Iga Bakar Oemik Ika restaurant in Sidoarjo.
THE INFLUENCE OF SERVICE, PRICE AND PRODUCT QUALITY ON INCREASING SALES OF OEMIC IKA GRILLED RIBS, SIDOARJO, EAST JAVA Purwati, Andrian Octavia; Sutanto, J.E
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 8 No 2 (2024): IJEBAR, VOL. 08 ISSUE 02, JUNE 2024
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v8i2.14182

Abstract

The aim of this research is to determine the influence of service, price and product quality on increasing sales of the Iga Bakar Oemik Ika restaurant in Sidoarjo. This study uses a quantitative approach. The population used in this research were people who had made purchases at the Iga Bakar Oemik Ika restaurant in Sidoarjo with a sample size of 150 people, so the sampling technique used was purposive sampling technique. Data collection was carried out using an online research instrument (Google Form) using a Likert scale. The independent variables studied by researchers include service, price and product quality as well as the dependent variable, namely increased sales. Resea rchers processed the data using SPSS software to test the proposed hypothesis. The results of this research partially show that the service variable has a significant positive effect on increasing sales of Iga Bakar Oemic Ika Sidoarjo. The results of research on the price variable have a significant positive effect on increasing sales of Iga Bakar Oemik Ika Sidoarjo. And the results on the product quality variable significantly have a positive effect on increasing sales of Iga Bakar Oemik Ika Sidoarjo. And simultaneously shows that the variables of service, price and product quality influence the increase in sales of the Iga Bakar Oemic Ika restaurant in Sidoarjo. The results of this research imply the importance of improving service, adjusting prices and increasing product quality and increasing sales of the Iga Bakar Oemik Ika restaurant in Sidoarjo.
Co-Authors Andari, Fika Azriel, Aubrey Budiono, Puguh Elia Ardyan Febry, Timotius Hartono, Olivia Surya Otje Herman Wibowo Pratama, M. Hamdani Purwati, Andrian Octavia Putra, Galang Ramadhan Gunawan Rachmanu Eko Handriyono Rismawati br Sitepu Tjiadinegoro, Tasya Tony Antonio Utama, Christina Whidya Widiarti, Ary Winarno, Prasetyo Sepsi