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All Journal JURSIMA Jurnal Manajerial dan Bisnis Tanjungpinang
Samad Samad
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Humanities Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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ANALISA PEMANFAATAN TEKNOLOGI, CUSTOMER DELIVERED VALUE FITUR PELAYANAN, CITRA MEREK, DAN PERILAKU KONSUMEN PADA MASA PANDEMI COVID-19 TERHADAP KEPUASAN KONSUMEN GRAB DI KOTA BATAM Sapuan Sapuan; Samad Samad
JURSIMA (Jurnal Sistem Informasi dan Manajemen) Vol 9 No 2 (2021): Jursima Vol. 9 No. 2, Agustus Tahun 2021
Publisher : INSTITUT TEKNOLOGI DAN BISNIS INDOBARU NASIONAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47024/js.v9i2.355

Abstract

From the results of the study the authors concluded that partially count (X1) has a positive and significant effect on customer satisfaction, with a t value of 9.641 with a significant level of 0.000. Customer deliverd value (X2) has a positive and significant effect on customer satisfaction with a t value of 12.281 with a significant level of 0.000. Brand image (X4) has a positive and significant effect on customer satisfaction with a t value of 2.226 with a significant level of 0.029. Consumer behavior (X5) has a positive and insignificant effect on customer satisfaction with a t value of 8.645 with a significant level of 0.000. Judging from the simultaneous or joint test that knowing the effect of technology use (X1), customer delivered value (X2), service features (X3), brand image (X4), and consumer behavior (X5) simultaneously have a positive and significant effect on Consumer satisfaction variable (Y) with a value that f counted at 496.822 and significant with a significant value of 0.000.
PENGARUH KECEPATAN PELAYANAN, FASILITAS, DAN KENYAMANAN TEMPAT TERHADAP KEPUASAN KONSUMEN DI RUMAH MAKAN NAN KANDUANG Febriana Maharani; Muhammad Fadli Luran2 Fadli Luran; Samad Samad
Manajerial dan Bisnis Tanjungpinang Vol. 9 No. 1 (2026): Jurnal Manajerial dan Bisnis Tanjung Pinang vol 9 no 1 2026
Publisher : STIE PEMBANGUNAN TANJUNGPINANG

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Abstract

Abstract: This study aims to analyze the effect of service speed, facility adequacy, and place comfort on customer satisfaction at Nan Kanduang Restaurant, Batam. This research is motivated by increasingly intense competition in the culinary industry, which requires business operators to pay attention to the overall consumer experience, not merely relying on food quality alone. A quantitative causal approach was applied involving 99 respondents selected through the Slovin formula with a 10% error rate and incidental sampling from a population of 6,890 customers during October–December 2025. Data were collected via Likert-scale questionnaires, supported by observation and interviews, then analyzed using validity tests, reliability tests, classical assumption tests, multiple linear regression, t-test, F-test, and coefficient of determination with SPSS. The results prove that service speed, facilities, and place comfort—both partially and simultaneously—have a positive and significant effect on customer satisfaction, with an F-value of 146.536 exceeding the F-table of 2.70, significance of 0.000 < 0.05, and R² of 0.822, meaning 82.2% of the variation in customer satisfaction is explained by the three variables, while the remaining 17.8% is influenced by other factors outside this study.
Co-Authors Febriana Maharani Muhammad Fadli Luran2 Fadli Luran sapuan sapuan