Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Bogor Hospitality Journal
Skawanti, Julia R.
Unknown Affiliation
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh Kualitas Makanan Terhadap Kepuasan Konsumen di Royal Tulip Gunung Geulis Resort & Golf Hotel Bogor Skawanti, Julia R.; Ishak, Riani; Alhadar, Salsabila
Bogor Hospitality Journal Vol 8 No 2 (2024): Desember 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v8i2.130

Abstract

Food is one of the main products offered in the tourism industry, especially in hotels. Intense competition among similar businesses requires the Royal Tulip Gunung Geulis Resort & Golf Bogor to continuously innovate and maintain service quality. Customer complaints regarding food quality not meeting expectations serve as the background for this study. This research adopts a quantitative approach with the aim of presenting data in a structured, comprehensive, valid, and accountable manner. Data analysis was conducted using descriptive quantitative techniques. A total of 100 respondents, consisting of customers or guests who had consumed food at the Royal Tulip Gunung Geulis Resort & Golf Bogor during 2022, were selected as the sample using Non-Probability Sampling and incidental sampling techniques. Data were collected through a questionnaire and processed using regression analysis with SPSS 28 software. The results of this study indicate a significant influence of food quality on customer satisfaction at the hotel. This is evidenced by a t-value greater than the critical t-value (11.356 > 1.984) and a significance value smaller than 0.05 (0.01 < 0.05). The relationship is strong, with a correlation coefficient of 0.754, where food quality contributes 56.8% to customer satisfaction, while the remaining 43.2% is influenced by other variables not examined in this study
Co-Authors Alhadar, Salsabila Ishak, Riani