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All Journal Jurnal Ilmiah Akomodasi Agung Tourism, Hospitality and Culture Insights Journal
Sri Rosliana Lubis
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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ANALISIS PENGARUH INOVASI PRODUK, PERSEPSI HARGA TERHADAP PROSES KEPUTUSAN PEMBELIAN PADA WARUNG MAKAN DI DESA WISATA DANAU LAU KAWAR KECAMATAN NAMAN TERAN KABUPATEN KARO Sri Rosliana Lubis
Jurnal Ilmiah Akomodasi Agung Vol 10 No 2 (2023): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v10i2.122

Abstract

This study aims to determine the effect of product innovation, price perception on the Purchasing Decision Process at Food Stalls in the Lake Lau Kawar Tourism Village, Naman Teran District, Karo Regency. The characteristics of the sample are explained by quantitative methods, and the research results are exhibited with tables, graphs, and narratives. The research sample consisted of one hundred participants who were purposively selected. Data was obtained through a questionnaire containing questions relating to the respondent's profile. The results and conclusions of the study indicate that the independent variables of product innovation, price perception, and location are 37.1% responsible for the dependent variable of the purchasing decision process. The adjusted coefficient of determination, or (R2), is 0.371. While the last 62.9% is covered by additional variables not included in this model. Where purchasing decisions at food and beverage stalls in the Lake Lau Kawar tourist village, Karo Regency are influenced by product innovation, price perceptions, and location.
The restaurant survival strategy in Dairi during the covid 19 pandemic Sri Rosliana Lubis
Tourism, Hospitality And Culture Insights Journal Vol 1 No 1 (2021): THCIJ (Tourism, Hospitality and Culture Insights Journal)
Publisher : Politeknik Pariwisata Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36983/thcij.v1i1.282

Abstract

This study aims to identify and analyze the strategies used by restaurants in Dairi to save their restaurant business in order to survive during Covid 19 which has hit for more than a year. The impact of Covid 19 has been felt by all culinary and tourism businesses. Some of the strategies that were carried out were laying off employees temporarily without a clear limit on when they were rehired. Second, limit the use of restaurant facilities to suppress ordinary operations. Third, the efficiency of restaurant spending. Fourth, selling food online to old acquaintances and customers. Fifth, do it with the "pay now eat later" model. Sixth, refusing to refund the booking by changing the reschedule of the visit. Seventh, providing a free tour of the Dairi district.
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