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All Journal Jurnal Bingkai Ekonomi (JBE) Jurnal Ilmiah Ekonomika & Sains Prosiding Seminar Nasional Manajemen dan Ekonomi Manajemen Kreatif Jurnal Mengabdi: Jurnal Hasil Kegiatan Bersama Masyarakat Jurnal Ekonomi, Akuntansi dan Perpajakan Jurnal Inovasi Ekonomi Syariah dan Akuntansi Pemberdayaan Masyarakat: Jurnal Aksi Sosial Global Leadership Organizational Research in Management
Riyono Riyono
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Library & Information Science Social Sciences Other

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Pengaruh Cita Rasa dan Pelayanan terhadap Kepuasan Pelanggan pada Rumah Makan Lontong Tahu dan Nasi Pecel di Karangjati Kabupaten Semarang Eva Alya Mujahadah; Riyono Riyono
Jurnal Ekonomi, Akuntansi, dan Perpajakan Vol. 2 No. 4 (2025): November: Jurnal Ekonomi, Akuntansi, dan Perpajakan (JEAP)
Publisher : Asosiasi Riset Ekonomi dan Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jeap.v2i4.1686

Abstract

Located in Karangjati, Semarang Regency. The rapid development of the culinary industry has led to increasingly fierce competition. Customer satisfaction is crucial for business continuity. This study employs a quantitative method with an explanatory design. A total of 96 individuals were surveyed using simple random sampling.  The F-test, reliability test, multiple linear regression, coefficient of determination, descriptive statistics, and t-test were used to analyse the data collected via a Likert scale questionnaire. The results show that taste and service quality have a positive and significant effect on customer satisfaction. Consistency in taste provides emotional satisfaction, while good service enhances the customer's dining experience. The coefficient of determination shows that these two factors explain more than 60% of the variation in customer satisfaction. These findings emphasise the importance for traditional restaurants to maintain the uniqueness and consistency of taste while improving service quality in order to build customer loyalty and maintain competitiveness.
Co-Authors Ahmad Dwi Nurdianto David Sukmadita Perdana Devi Enisa Diva, Marcellina Mutiara Eva Alya Mujahadah Hani Krisnawati Kasidi Kasidi Magfiroh, Ayuk Ninik Dwi Atmini Ninik Dwi Atmini Nurdiyanto, Ahmad Dwi Pratama, Randy Raihan Maulana, Adi Artanta Ristanto, Hesti Sari Listyani Sukirman Sukirman Veni Feriyanti Wahyu Puji Pangestu Y. Sutomo Zaky, Afif Amar