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All Journal Tourism Scientific Journal
Andhika Chandra Lesmana
Sekolah Tinggi Ilmu Ekonomi Pariwisata YAPARI Bandung
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences

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Co-Creation Pada Tingkat Kunjungan Kedai Kopi di Bandung Anti Riyanti; Andhika Chandra Lesmana
Tourism Scientific Journal Vol. 6 No. 2 (2021): Vol 6 No 2 Juni 2021
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v6i2.132

Abstract

Restaurant is a limitless industry, serving food and drinks to everyone near and far from their homes. It takes innovation and creativity in a business in order to continue to compete with other similar companies. Coffee shops are starting to grow and are mushrooming especially in big cities like Bandung. Co-creation is a term with the intention of allowing consumers to create shared value through collaboration their own desired drink which is expected to increase the level of visits at the coffee shop. This research was conducted in a period of less than one year, so the approach method used is a cross sectional method. Through this method with the aim of researchers being able to reveal and examine how much influence co-creation has in coffee shop consumer visits in Bandung. Based on the variables studied, the research method used is the quantitative method. The results show that Co-Creation is in the very high category and is an indication that the majority of respondents have a tendency to believe that all creative activities and social processes through collaboration between the coffee shop and their consumers have been carried out well. The level of visits is in the high category, this shows that respondents have high satisfaction so that it encourages buying behavior and loyalty. This means that a well co-creation will create the consumers to make visits and purchase attitudes.
Pengaruh Kualitas Pelayanan Pramuwisata Terhadap Kepuasan Wisatawan di Keraton Kasepuhan Cirebon Hadi Mulyana; Andhika Chandra Lesmana
Tourism Scientific Journal Vol. 6 No. 2 (2021): Vol 6 No 2 Juni 2021
Publisher : STIEPAR YAPARI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32659/tsj.v6i2.138

Abstract

This research is intended to know the influence of service quality (Reliability, Responsiveness, Assurance, Empathy and Tangibles) either partially or simultaneously to the satisfaction of customers and to know the more dominant influence from quality service. This research used quantitative method. There were 100 samples collected using accidental sampling. Collected using questioner and documentation. Instrument test is done by validity and reliability test. Multiple linear regression and classical assumption test used as analysis test. Hypothesis test is done by F test and t test. The results of the analysis show that there is an influence between service quality variables on tourist attraction of 10.30% (89.70% is influenced by other variables). What is obtained from the significance value: from the coefficients table, it is obtained a significance value of 0.001 <0.05 and t-count of 3.355> t table 1.988, so it can be concluded that the service quality variable (X) has a positive and significant effect on the tourist satisfaction variable (Y).
Co-Authors Anti Riyanti Hadi Mulyana