The Effect of Perceptions of Facilities, Price, and Location on Interest in Advanced Cooking Courses Through Student Satisfaction at Course and Training Institution X, PIK, North Jakarta

Ishmah Fadillah (Institut Pariwisata Trisakti)
Sri Mariati (Institut Pariwisata Trisakti)
Saptarining Wulan (Institut Pariwisata Trisakti)

Jurnal Indonesia Sosial Sains
Vol. 7 No. 8 (2026): Jurnal Indonesia Sosial Sains

The rapid growth of culinary tourism and non-formal vocational education has intensified competition among Course and Training Institutions (LKPs), making student retention an important concern. This study aimed to examine the  of perceived facilities, perceived price, and perceived location on students’ interest in advanced culinary courses, both directly and indirectly through student satisfaction at LKP X in Pantai Indah Kapuk, North Jakarta. A quantitative causal-associative design using a survey method was employed. The population consisted of 100 active students and alumni, all of whom were selected through a total sampling technique. Data were collected using online questionnaires and analyzed using Structural Equation Modeling–Partial Least Squares (SEM-PLS) with SmartPLS 4.0. The results showed that perceived facilities, perceived price, and perceived location had positive and significant effects on student satisfaction and interest in advanced culinary courses. Student satisfaction also had a positive and significant effect on interest in advanced culinary courses. Mediation analysis indicated that student satisfaction partially mediated the effects of perceived facilities and perceived location on course interest, while the mediating effect of perceived price was relatively weak. The model explained 58.3% of the variance in student satisfaction and 72.7% of the variance in interest in advanced culinary courses. In conclusion, improving facilities, perceived value, accessibility, and student satisfaction can strengthen students’ intention to continue to higher-level culinary programs at the same training institution in a sustainable manner.