Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal YUME : Journal of Management JURNAL MANAJEMEN
Lilik Hariyanto
Culinary Art, Faculty Of Hospitality And Tourism, Universitas Pradita, Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh Kualitas Produk Terhadap Loyalitas Pelanggan di Dim Sum Inc., Kemang Lilik Hariyanto
YUME : Journal of Management Vol 5, No 3 (2022)
Publisher : Pascasarjana STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/yum.v5i3.1939

Abstract

Perkembangan bisnis di Indonesia semakin berkembang pesat belakangan ini. Salah satu bisnis yang berkembang sangat pesat adalah bisnis food and beverage (makanan dan minuman). Berdasarkan fenomena diatas, penelitian ini bertujuan untuk mengetahui pengaruh kualitas produk terhadap loyalitas pelanggan di Dim Sum Inc., Kemang. Populasi dalam penelitian ini adalah seluruh pelanggan yang berkunjung ke Dim Sum Inc., Kemang. Jumlah sampel yang diambil dalam penelitian sebanyak 148 sampel. Metode yang digunakan adalah metode deskriptif dengan pendekatan kuantitatif. Teknik pengamblan sampel menggunakan accidental sampling. Hasil pengujian pada penelitian ini menunjukan bahwa kualitas produk berpengaruh signifikan  terhadap loyalitas pelanggan adalah positif, dengan kata lain yaitu semakin baik atau tinggi kualitas produk maka semakin tinggi loyalitas pelanggan di Dimsum Inc Kemang.Kata Kunci: Kualitas Produk, Loyalitas Pelanggan
THE INFLUENCE OF FOOD QUALITY, BRAND IMAGE AND PRICE ON PURCHASE DECISIONS OF BOGOR'S ASINAN AHAUW TRADITIONAL FOOD Candra Hidayat; Christin Setiawan; Lilik Hariyanto
JPIM (Jurnal Penelitian Ilmu Manajemen) Vol 8 No 1 (2023): JPIM (JURNAL PENELITIAN ILMU MANAJEMEN)
Publisher : Universitas Islam Lamongan

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

Abstract

This study aims to determine the effect of food quality, brand image and price on purchasing decisions for culinary Asinan Ahauw Traditional Food from Bogor. This type of quantitative descriptive research. The population in this study were consumers who bought Asinan Ahauw culinary, Bogor's traditional food, while the sample consisted of 100 respondents. The sampling technique uses accidental sampling. The data collection technique is by distributing questionnaires with a Likert scale from 1 to 5. The results of the study partially show that food quality and brand image have a significant effect on purchasing decisions, while partially they do not have a significant effect on purchasing decisions. the producers of Asinan Ahauw Traditional Food from Bogor to always maintain product quality and build a positive brand image in order to win the competition between Asinan Ahauw producers.
Co-Authors Candra Hidayat Christin Setiawan