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All Journal Maker: Jurnal Manajemen Jurnal Kedokteran Methodist
Lumbanraja, Alex
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Nursing Physics Public Health Veterinary Other

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ANALYSIS OF CUSTOMER SATISFACTION SOPO GORGA CAFE AND RESTAURANT PEMATANGSIANTAR Butarbutar, Marisi; Efendi, Efendi; Simatupang, Sudung; Sitompul, Rosalinda Septiani; Lumbanraja, Alex
JURNAL MANAJEMEN MAKER STIE SULTAN AGUNG Vol 10 No 1 (2024): Volume 10 Nomor 1 Tahun 2024
Publisher : Sekolah Tinggi Ilmu Ekonomi Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37403/mjm.v10i1.664

Abstract

Abstract. This study aims to analyze customer satisfaction of Sopo Gorga Cafe and Resto Pematangsiantar. Research method with survey, data collection through interviews and questionnaires. The unit of analysis in this study was 42 customers as a sample. Data were analyzed with qualitative analysis. The results showed that customers were satisfied but not optimal, with the highest dimension on price, and the lowest dimension on product quality. To optimize customer satisfaction, it can be done by adding unique and interesting garnishes or toppings to the food or beverage products served. Keywords: analysis, satisfaction, and customers.Abstrak. Penelitian ini bertujuan menganalisis kepuasan pelanggan Sopo Gorga Cafe dan Resto Pematangsiantar. Metode penelitian dengan survei, pengumpulan data melalui wawancara dan kuesioner. Unit analisis pada penelitian ini adalah 42 orang pelanggan sebagai sampel. Data dianalisis dengan analisis kualitatif. Hasil penelitian menunjukkan bahwa pelanggan sudah puas namun belum optimal, dengan dimensi tertinggi pada harga, serta dimensi terendah pada kualitas produk. Untuk mengoptimalkan kepuasan pelanggan dapat dilakukan dengan menambah garnish atau topping yang unik dan menarik pada produk makanan atau minuman yang disajikan.Kata Kunci: analisis, kepuasan, dan pelanggan.
HUBUNGAN PARITAS DAN USIA GESTASI SEBAGAI FAKTOR RESIKO TERHADAP KEJADIAN ANEMIA DEFISIENSI BESI PADA IBU HAMIL Purba, Cristina Oliviya; Lumbanraja, Alex; Sembiring, Budi
Jurnal Kedokteran Methodist Vol. 14 No. 1 (2021): Jurnal Kedokteran Methodist
Publisher : Universitas Methodist Indonesia

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Abstract

Background: Iron deficiency anemia is the main cause of occurrence in pregnant women, namely anemia in Indonesia with a fairly high incidence so that it causes problems in society. In developing countries iron deficiency anemia causes many deaths in the mother and fetus. The proportion of plasma volume that binds is large when compared to the formation of erythrocytes, which often causes anemia in pregnant women. Method : The research used is the method of literature study or literature review. Data obtained from secondary data using documentation techniques. Data documentation is carried out based on journals related to research variables. Result: There are 5 journals that support the research title. Conclusion: Parity and gestational age as causes of iron deficiency anemia in pregnant women.
Co-Authors Butarbutar, Marisi Efendi Efendi Purba, Cristina Oliviya Rosalinda Septiani Sitompul Sembiring, Budi Simatupang, Sudung