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Consumer Perception of Healthy Food Quality and Service Quality: Case Study at Mie Gacoan Citra Raya Tangerang Outlet Vanit, Familia Dasil; Separgo, Firlea Zevanka; Tanadi, Leon
International Journal of Health, Medicine, and Sports Vol. 3 No. 1 (2025): International Journal of Health, Medicine, and Sports
Publisher : Corespub

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijhms.v3i1.184

Abstract

Mie Gacoan is a restaurant company that offers spicy noodle-based products, dimsum, and beverages with a unique concept inspired by the characteristics of Indonesian ghosts. Established in 2016, Mie Gacoan is rapidly growing into a market leader, especially in provinces in East Java, Central Java, West Java, and Bali, and plans to expand nationally. This study aims to analyze consumer perceptions of healthy food taste quality and service quality at Mie Gacoan Citra Raya outlet, Tangerang. The method used is descriptive qualitative research, with data collection through in-depth interviews, participatory observation, and documentation. The results showed that product quality, especially taste, texture, portion, and cleanliness of presentation, played an important role in consumer satisfaction. Although most consumers were satisfied with the taste served, there were some complaints regarding flavor instability, such as varying levels of spiciness. On the other hand, service quality also had a major influence on consumer experience, with some branches demonstrating good service, while others faced constraints in internal communication and resource management. This study suggests that Mie Gacoan should review its product and service quality standards to improve customer satisfaction and strengthen the company's reputation in a competitive market.
Enhancing Experience-Based Cultural Walking Tours through the 4E Framework: A Case Study of Glodok (Chinatown), Jakarta Latifah, Annisa Husnul; Kovalenko, Neswa; Vanit, Familia Dasil; Aliwarga, Glenn Richard; Kurnia, Mikha Eliazer
Ilomata International Journal of Social Science Vol. 6 No. 3 (2025): July 2025
Publisher : Yayasan Ilomata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61194/ijss.v6i3.1810

Abstract

This study investigates how the Glodok Walking Tour can be optimized using the 4E Experience Framework—Entertainment, Education, Esthetics, Escapism—to enhance tourist involvement in cultural preservation. Although Jakarta is rich in heritage, tourism strategies often emphasize its modern image, resulting in the underutilization of areas like Glodok. As one of Southeast Asia’s oldest Chinatowns, Glodok offers cultural, and culinary attractions that align with contemporary tourists’ preferences for immersive experiences. While walking tours provide a sustainable platform for cultural engagement, existing designs often lack comprehensive experiential quality. This study seeks to address how the Glodok Walking Tour can be enhanced through the 4E framework to strengthen tourist involvement in heritage preservation. A qualitative case study was conducted, combining interviews with a tour guide and four tourists and participatory observation during the Glodok Walking Tour by Jakarta Good Guide. Data were analyzed using Miles and Huberman’s model, involving data reduction, thematic coding based on the 4E framework, and conclusion drawing. Triangulation ensured validity. Results Findings revealed gaps across all dimensions: weak interpretive techniques and lack of hands-on activities (Entertainment); information overload and limited contemporary relevance (Education); poor environmental conditions and insufficient engagement with landmarks (Esthetics); and restricted immersion due to noise and lack of local engagement (Escapism).Optimizing the Glodok Walking Tour through improved storytelling, multisensory learning, enhanced environmental quality, and direct engagement with local stakeholders can transform it into a more meaningful experience. These enhancements foster deeper emotional connections and contribute to the preservation of cultural heritage.