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All Journal Lontar : Jurnal Ilmu Komunikasi Al-Irsyad: Jurnal Pendidikan dan Konseling Jurnal Sains Sosio Humaniora Jambura Journal of Educational Management Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Maker: Jurnal Manajemen Tourism Scientific Journal Jurnal Akademi Pariwisata Medan Jurnal Kepariwisataan dan Hospitalitas JEKPEND Jurnal Ekonomi dan Pendidikan Jurnal Darma Agung Journal La Bisecoman Jurnal Dharma Bhakti Ekuitas Jurnal Gastronomi Indonesia Journal of Applied Sciences in Travel and Hospitality Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Journal of Management and Administration Provision Journal of Artificial Intelligence and Digital Business International Journal of Sustainable Competitiveness on Tourism Tourism Economics, Hospitality, and Business Management Journal Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan
Pelliyezer Karo Karo
Politeknik Pariwisata Palembang
Religion Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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The Effect of Service Quality and Trust on Customer Loyalty with Satisfaction as an Intervening Variable in Three Star Hotels, Palembang Tania, Luthfia Renalda; Rahmanita, Myrza; Ingkadijaya, Rahmat; Karo, Pelliyezer Karo
Journal of Management and Administration Provision Vol. 4 No. 2 (2024): Journal of Management and Administration Provision
Publisher : Pusat Studi Pembangunan dan Pemberdayaan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55885/jmap.v4i2.361

Abstract

This research aims to analyze the direct and indirect influence of the variables Service Quality, Trust, Satisfaction and Customer Loyalty. The method used in this research is a quantitative method with primary andsecondary data collection techniques, including observation, questionnaires and literature study. The number of respondents involved in this research was 115 people, and data collection was carried out using instruments that focused on the variables studied. Data analysis was carried out using Smart-PLS software. Based on the results showed that satisfaction has a significant influence on customer loyalty Apart from that, trust also has a significant influence on satisfaction, and the influence of trust on customer loyalty through satisfaction shows significant results. Trust and satisfaction are important factors that influence customer loyalty in three-star hotels in Palembang City. The results of this research also show that the other four variables, namely the direct influence of service quality on customer loyalty, as well as the influence of service quality on trust and satisfaction, have an insignificant influence. Therefore, to increase customer loyalty to three-star hotels in Palembang, it is necessary to look for other factors that have a stronger and more significant influence.
Analisis Strategi Pemasaran Restoran Menghadapi Masa Pandemi Covid 19 Di Kota Pagar Alam Karo , Pelliyezer Karo; Hamonangan, Samuel
Jurnal Sains Sosio Humaniora Vol. 5 No. 1 (2021): Volume 5, Nomor 1, Juni 2021
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jssh.v5i1.14152

Abstract

Penelitian ini untuk mengidentifikasi alternatif strategi pengembangan yang dapat diimplementasikan oleh usaha restoran di Kota Pagar Alam dalam menghadapi situasi pandemi covid 19. Teknik analisis menggunakan matriks IFE, EFE, IE, SWOT dan QSPM terhadap data primer yang diperoleh dari 70 responden konsumen dan 5 responden pengelola restoran. Hasil akhir penelitian menunjukkan penggunaan strategi terpilih adalah pembangunan model e-commerce melalui kolaborasi platform digital yang bertujuan untuk memperkecil gap usaha dengan target pasar yang mengalami pergeseran selama masa pandemi. Strategi terpilih melalui rangkaian analisis dengan hasil akhir adalah nilai TAS sebesar 5,3777. Implementasi strategi dipastikan akan berdampak pada pola pengelolaan restoran baik berkaitan langsung dengan produk, pelayanan maupun aspek keuangan.
Innovation of Pindang Muara Enim: Analysis of Consumer Acceptance and Marketing Strategies for Culinary Tourism Development : JEL Classification: M31, L83, O31, Q13, Z32 Kartika Theresia Simangunsong; Rizka Yuniarti; Pelliyezer Karo Karo
Journal La Bisecoman Vol. 7 No. 2 (2026): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v7i2.3085

Abstract

The purpose of this study was to develop and test the initial consumer acceptance of the innovation of Muara Enim pindang using kemang fruit instead of the traditional souring agents like tamarind and pineapple. This research used a Research and Development model with a focus on product testing. The study used a questionnaire with 93 consumers in South Sumatra who were familiar with pindang. Product acceptance was evaluated using organoleptic characteristics including colour, aroma, texture and taste in three parts of the product: fish part, soup and seasonings. Descriptive and Net Promoter Score (NPS) analysis were applied to determine the acceptance, promotion, and attributes that needed improvement. This study shows the innovation was welcomed, with a total NPS score of +30. The highest scored attributes are broth taste (NPS score of +59), fish component taste (+55) and broth texture (+55), which means that the primary sensory aspects of the innovation were accepted by consumers. But, the taste of condiment, taste of fish component, and texture of condiment are lower, indicating that there is potential to improve the visual appearance and supporting components. The socio demographic profile of the respondents also shows that millennials and Generation Z are the potential consumers, with family oriented visits and growing digital payment. The results suggest that the innovation of Muara Enim pindang has a potential as local gastronomic product, but needs improvement to enhance sensory integrity and consumer acceptance. The research suggests enhancing visual attributes, focusing on taste consistency, and marketing approaches that combine local identity, family and digital trends..
Co-Authors Abdul Aziz Adhi Trirachmadi Mumin Agus Setiawan Amalia, Meyke Amrulah, Amrulah Andi Ade Zulkifli Annis Sabilla Firstyana Az Zahra, Fatma Azizah, Syahna Nur Darminiyanti, Darminiyanti Deyto Honggoriansyah Djohan, Muhammad Iqbal Fetty Asmaniati Gaol, Riki Nelson Lumban Hamonangan, Samuel Hanif Hasan Indra Syahputra, Muhammad Halfi Kartika Theresia Simangunsong Khadijah Khadijah Lesmana, Andhika Chandra Lumban Gaol, Rikki Nelson M. Algi Fachri Akbar M. Ihdal Karomi Meisya Anggraini Meyke Amalia Mochammad Rian Ahdian Morena Morena, Mochammad Rian Ahdian Muh. Zainuddin Badollahi Muhammad Halfi Indra Syahputra Muhammad Iqbal Djohan Mustika Permatasari Myrza Rahmanita Nurbaeti Nurbaeti Nurwijayanti Permatasari , Mustika Permatasari, Mustika Rahmania, Trisna Rahmat Ingkadijaya Rahmat Ingkadijaya Risman Jaya Rizka Yuniarti Rona Meilysa Pasaribu Samuel Hamonangan Simangunsong, Kartika Thersia Tania, Luthfia Renalda Taslim, M. Yuniarti, Rizka Zulkifli Harahap