Tesis ini membahas Hubungan Electronic Word of Mouth, Product Attributes,Service Quality dan Price terhadap Brand loyalty, Studi pada HolycowSteakhouse by Chef Afit. Penelitian ini adalah penelitian kuantitatif eksplanatif.Responden adalah pelanggan Holycow Steakhouse yang bekerja di daerah JakartaSelatan yang berjumlah 175 orang. Metode analisa data dilakukan dengan statistikanalisa deskriptif dan Korelasi Spearman untuk membuktikan hipotesis dalampenelitian ini. Hasil penelitian menunjukkan bahwa terdapat hubungan yangpositif, kuat dan signifikan antara Electronic Word of Mouth dengan BrandLoyalty, Product Attributes dengan Brand Loyalty, Service Quality dengan BrandLoyalty serta Price dengan Brand Loyalty

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ABSTRACT
This Study conducted to found the Relationship between Electronic Word ofMouth, Product Attributes, Service Quality and Price to Brand loyalty. Thisstudy used a quantitative explanative method with a questionnaire survey througha 175 loyal customers of Holycow Steakhouse which works at South JakartaArea. The Analysis method presents a descriptive statistical analysis andSpearman’s Correlation to prove the research hypothesis. The result showed thatthere is a positive, strong and significant Relationship between Electronic Word ofMouth and Brand Loyalty, Product Attributes and Brand Loyalty, Service Qualityand Brand Loyalty, Price and Brand Loyalty;