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All Journal Jurnal Mahasiswa Fakultas Hukum Jurnal Titra Jurnal Hospitality dan Manajemen Jasa Jurnal Strategi Pemasaran iBuss Management Tax & Accounting Review JIKSI (Jurnal Ilmu Komputer dan Sistem Informasi) Jurnal Manajemen Atma Jaya Jurnal Dimensi Jurnal Mirai Management Kinerja: Jurnal Ekonomi dan Manajemen Jurnal Kimia Terapan Indonesia JOURNAL OF APPLIED INFORMATICS AND COMPUTING Jurnal ULTIMATICS YUME : Journal of Management JURNAL AKUNTANSI Journal of Food Technology and Health Jurnal Manajemen Zebra: Jurnal Ilmu Peternakan dan Ilmu Hewani
Jessica Jessica
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Public Health Social Sciences Other

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Journal : Jurnal Hospitality dan Manajemen Jasa

 1 
FACTORS INFLUENCING CUSTOMERS’ TIPPING BEHAVIOUR IN RESTAURANTS IN LUZERN Jessica Jessica
Jurnal Hospitality dan Manajemen Jasa Vol 3, No 2 (2015): Jurnal Hospitality dan Manajemen Jasa
Publisher : Jurnal Hospitality dan Manajemen Jasa

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Abstract

Food and food service that are widely known today have always played an important role in Europe. Cultural differences, also high quality and variety of meals provided in Europe have become the main reason why there are so many restaurants as they are now, including in Luzern. Thus, resulting in a culture of dining out, which cannot be separated from the norm of tipping. Since the 18th century, tipping has become a custom in Europe. People give tips to express their gratitude for the service provided, and some give tips simply because it is expected to do so. However, previous studies from hospitality academicians and researchers stated that there are many other factors behind tipping phenomenon. Regarding this matter, this study was conducted to review customers’ tipping motivations and further investigate factors influencing customers’ tipping behaviour, specifically in table service restaurants in Luzern. Both primary and secondary researches were used in this study. Primary research was conducted through quantitative research by implementing survey strategy using questionnaire, which resulting in 80 usable responses. The results shows that people tip based on product quality and service received. Secondary research was also conducted by reviewing books, journals, magazine and newspaper articles, and webpages. 
FACTORS INFLUENCING CUSTOMERS’ TIPPING BEHAVIOUR IN RESTAURANTS IN LUZERN Jessica Jessica
Jurnal Hospitality dan Manajemen Jasa Vol 3, No 2 (2015): Jurnal Hospitality dan Manajemen Jasa
Publisher : Jurnal Hospitality dan Manajemen Jasa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Food and food service that are widely known today have always played an important role in Europe. Cultural differences, also high quality and variety of meals provided in Europe have become the main reason why there are so many restaurants as they are now, including in Luzern. Thus, resulting in a culture of dining out, which cannot be separated from the norm of tipping. Since the 18th century, tipping has become a custom in Europe. People give tips to express their gratitude for the service provided, and some give tips simply because it is expected to do so. However, previous studies from hospitality academicians and researchers stated that there are many other factors behind tipping phenomenon. Regarding this matter, this study was conducted to review customers’ tipping motivations and further investigate factors influencing customers’ tipping behaviour, specifically in table service restaurants in Luzern. Both primary and secondary researches were used in this study. Primary research was conducted through quantitative research by implementing survey strategy using questionnaire, which resulting in 80 usable responses. The results shows that people tip based on product quality and service received. Secondary research was also conducted by reviewing books, journals, magazine and newspaper articles, and webpages.
Co-Authors Agus Arianto Toly Aidil Saputra ANNY SULASWATTY Ari Hadi Prasetyo Arvin Clarence Azis Boing Sitanggang Cindy Yoel Tanesia Clarissa Nathania Delvin Delvin Deny Tri Ardianto Desy Rinika Desy Rinika Egi Agustian Ekky Yohanes Gunawan Emanuel Zai Erandaru Erandaru Exist Saraswati Fikra Terisha Azzikra Hesniati Hesniati Jeffri Winardy Jerly Engelina Johanes Fernandes Andry Lakshmi Jaya Ningsih Lina Lina Nyoman Sutapa Pudji Untoro Putri Sahara Ricky Ricky Selinetan Selinetan Seng Hansun Senly Senly Shannon Eleanore Jogianto Sinaga, Wenny S.L. Sweet Chen Syawaluddin Syawaluddin Thomas Sumarsan Goh Wilsen Wilsen Yogi Rizky Yusrudin Yusrudin