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"Skripsi ini membahas pengaruh kualitas pelayanan restoran terhadap kepuasan dan niat perilaku pembelian kembali melalui citra restoran dan nilai yang dirasakan pelanggan pada restoran Jepang Sushi Tei di Pusat Jakarta. Penelitian ini adalah penelitian kuantitatif dengan desain konklusif. Hasil penelitian menunjukkan bahwa untuk meningkatkan citra restoran perlu adanya pelayanan yang berkualitas, sajian makanan yang berkualitas, dan lingkungan fisik restoran yang baik dan nyaman. Sedangkan untuk mencapai nilai yang dirasakan pelanggan restoran Jepang Sushi Tei, perlu adanya kontribusi dari kualitas pelayanan yang diberikan kepada para pelanggan. Kemudian guna memperoleh tingkat kepuasan pelanggan yang tinggi, diperlukan terciptanya citra restoran yang baik. Secara akumulasi, hasil penelitian ini menunjukkan bahwa kepuasan pelanggan mempengaruhi niat perilaku pembelian kembali pelanggan restoran Jepang Sushi Tei.

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The thesis discusses the impact of service quality restaurant on satisfaction and behavioral intention through the restaurant's image and customer perceived value at a Japanese restaurant Sushi Tei in Central Jakarta. This study is conclusive quantitative research design. The results showed that to improve the image of the restaurant there needs to be quality service, quality food dish, and the physical environment the restaurant was good and comfortable. Meanwhile, to achieve the customer's perception of value Japanese restaurant Sushi Tei, there needs to be the contribution of the quality of service provided to customers. Then to obtain a high level of customer satisfaction, required the creation of the image of a good restaurant. Cumulatively, these results indicate that customer satisfaction influences customer repurchase intention behavior on the Japanese restaurant Sushi Tei."

"Penelitian ini bertujuan untuk mengidentifikasi dining factors dalam mempengaruhi emosi positif, perceived value, dan behavioral intentions konsumen restoran Sushi Tei. Penelitian ini mengembangkan model Mehrabian-Russell dengan menambahkan food dan atmospherics authenticity untuk mengkaji bagaimana authenticity mempengaruhi behavioral intentions. Teknik sampling yang digunakan yaitu snowball sampling dan mall intercept dengan total sampel berjumlah 235 responden. Teknik analisis data yang digunakan adalah Structural Equation Model (SEM).Hasil penelitian menunjukkan kualitas makanan memiliki pengaruh positif terhadap emosi positif dan perceived value, tetapi atmospheric authenticity hanya berpengaruh positif terhadap perceived value. Selain itu emosi positif dan perceived value memiliki pengaruh positif terhadap behavioral intentions.

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This research is intended to identify how dining factors influence positive emotions, perceived value, and behavioral intentions of Sushi Tei customers. This research modified the extended Mehrabian-Russell model by adding the authenticity of food and atmospherics to examine how ethnic authenticity influences behavioral intentions. Sampling technique used snowball sampling and mall intercept with total sample are 235 respondents. This research used Structural Equation Modeling (SEM) as the data analysis technique.

The results show that food quality influences positive emotions and perceived value, but atmospheric authenticity only influences perceived value. Furthermore positive emotions and perceived value have an influence on behavioral intentions."

"Penelitian ini bertujuan untuk mengetahui pengaruh dari attitudinal loyalty dan behavioral loyalty terhadap intensi pembelian kembali pelanggan terhadap restoran Jepang Sushi Tei. Penelitian ini menggunakan pendekatan metode riset kuantitatif berdasarkan model penelitian Leingpibul, Thomas, Broyles, dan Ross (2009). Survei dilakukan terhadap 160 responden. Hasil penelitian menunjukkan bahwa attitudinal loyalty berpengaruh langsung terhadap intensi pembelian kembali konsumen Sushi Tei. Selain itu, behavioral loyalty juga terbukti memediasi pengaruh attitudinal loyalty terhadap intensi pembelian kembali. Dari hasil penelitian ini juga terbukti bahwa meet expectation dan affective feeling state memiliki pengaruh positif terhadap attitudinal loyalty.

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This study aimed to determine the effect of attitudinal loyalty and behavioral loyalty to customer repurchase intentions toward the Japanese restaurant Sushi Tei. This study used quantitative research method approach based on the research model Leingpibul, Thomas, Broyles, and Ross (2009). The survey was conducted on 160 respondents. The results showed that attitudinal loyalty directly influence consumer repurchase intentions Sushi Tei. In addition, behavioral loyalty is also shown to mediate the influence of attitudinal loyalty on repurchase intention. From the results of this study also proved that meet expectation and affective feeling state has a positive effect on attitudinal loyalty."

"Penelitian ini bertujuan untuk menganalisis pengaruh dari kualitas layanan dan kualitas makanan terhadap tingkat kepuasan konsumen dan tingkat loyalitas konsumen dengan dimoderasi oleh variabel atmosfer pada objek penelitian restoran Sushi-Tei. Penelitian ini menggunakan metode pengumpulan data melalui penyebaran kuesioner terhadap pengunjung Sushi-Tei dengan jumlah sampel penelitian sebanyak 162 responden. Data yang didapat diolah menggunakan metode pengolahan data hierarchical regression untuk meihat pengaruh moderasi atmosfer pada restoran etnik. Model yang digunakan dalam penelitian ini mengikuti model yang digunakan dalam penelitian Ha dan Jang (2010).Penelitian ini memberikan hasil bahwa semakin baik kualitas makanan dan layanan yang diberikan restoran maka akan semakin tinggi pula tingkat kepuasan dan loyalitas pelanggan yang dicapai. Selain itu, penelitian ini juga memberikan hasil bahwa terdapat peran positif dari atmosfer restoran terhadap hubungan antara kualitas makanan dan layanan yang diberikan restoran dengan tingkat kepuasan dan loyalitas pelanggan yang dicapai.

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This research will assess the relationship between service quality and food quality with the level of customer satisfaction and customer loyalty, while moderated by the variable of atmosphere occurring at Sushi-Tei restaurants. This research uses questionnaires as data gathering method distributed to Sushi-Tei visitors with a recorded sample size of 162 respondents. The data is processed hierarchical regression for analyzing the effect of atmospherics in ethnic restaurant. The model used in this research replicates the same model used in the previous study of Ha and Jang (2010).

The result of this research indicates that the better food and service quality provided by the restaurant, the higher level of customer satisfaction and loyalty are achieved. Moreover, this research also yields a result showing that there is a positive impact from restaurant atmosphere on the relation between food and service quality with perceived customer satisfaction and loyalty."

"Penelitian ini bertujuan untuk menganalisis sebuah model dari pengaruh kualitas makanan, lingkungan fisik, pelayanan terhadap citra restoran, nilai yang dipersepsikan pelanggan, kepuasan pelanggan dan intensi berperilaku pada restoran Nanny's Pavillon. Restoran ini dikenal dengan dekorasi gerainya yang memiliki tema berbeda-beda. Data yang dikumpulkan berasal dari para pelanggan yang pernah berkunjung di Nanny's Pavillon Pacific Place dengan penyebaran kuesioner. Analisis hasil uji ini menggunakan Tehnik two step approach untuk menilai hasil uji pengukuran dan struktural model. Hasil temuan menunjukkan bahwa kualitas lingkungan fisik mempengaruhi secara signifikan terhadap citra restoran. Kemudian kualitas makanan, lingkungan fisik, pelayanan mempengaruhi secara signifikan terhadap nilai yang dipesepsikan pelanggan. Ditemukan juga bahwa citra restoran mempengaruhi secara signifikan nilai yang dipersepsikan pelanggan. Citra restoran dan nilai yang dipersepsikan pelanggan mempengaruhi kepuasan pelanggan, dan kepuasan juga mempengaruhi secara signifikan terhadap intensi berperilaku.

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This research is to propose an integrated model that examines the impact of three foodservice quality (food, physical environment, and service) on restaurant image, customer perceived value, customer satisfaction, and behavioral intention at Nanny’s Pavillon. The restaurantknown had a different theme decoration in every store. Data were collected from customers Nanny’s Pavillon restaurant located in Pacific Place Jakarta via a self-administered questionnaire. Two-step approach was used to assess the measurement and structural models.

Findings structural equation modeling shows that the quality physical environment were significant determinants of restaurant image. Also, the quality of the food, physical environment and service were significant predictors of customer perceived value. The restaurant image was also found to be a significant influence of customer perceived value. In addition, the results reinforced that restaurant image and customer perceived value is indeed a significant determinant of customer satisfaction, and customer satisfaction is a significant predictor of behavioral intentions."

"Skripsi ini membahas tentang hubungan antara kualiats pelayanan, nilai yang rasakan, kepuasan pelanggan dalam mempengaruhi niat pembelian kembali layanan nilai tambah selular atau yang lebih dikenal Value Added Services (VAS) pengguna Telkomsel. Hasil penelitian menunjukkan bahwa kualitas pelayanan mempunyai pengaruh positif terhadap nilai yang dirasakan pelanggan, kepuasan pelanggan dan niat pembelian kembali. Untuk variabel Nilai yang dirasakn pelanggan juga dinyatakan berpengaruh secara positif terhadap kepuasan pelanggan kemudian berpengaruh positif tetapi hubungannya negatif atau tidak signifikan terhadap niat pembelian kembali dari pelanggan VAS Telkomsel. Hubungan kepuasan pelanggan berpengaruh secara positif terhadap niat pembelian kembali dari pelanggan VAS Telkomsel. Hasil penelitian ini menyarankan agar peningkatan nilai yang dirasakan atau diterima pelanggan harus selalu ditingkatkan dan diperbaiki, sehingga bisnis yang berkelanjutan dan perolehan laba akan tetap stabil cenderung meningkat melalui pembelian kembali oleh pengguna VAS Telkomsel.

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This thesis studies about the relationship between service quality, perceived value, customer satisfaction affects post-purchase intentions mobile value added services or better known as Value Added Services (VAS) of the Telkomsel users. Results showed that service quality has a positive impact on the perceived value by customers, customer satisfaction and post-purchase intentions. For perceived value by the customer variables also stated positively affect customer satisfaction and have a positive but a negative relationship or no significant effect on post-purchase intentions of customers VAS Telkomsel. Relationships positively affect customer satisfaction on post-purchase intentions of customers VAS Telkomsel. These results suggest that increasing the perceived value the customer receives should always be upgraded and improved, so that a sustainable business and profitability will remain stable is likely to increase through the repurchase by the user VAS Telkomsel."

"Kualitas pelayanan Otoritas Pajak Daerah Provinsi DKI Jakarta berada dibawah kewenangan dan tanggung jawab Badan Pendapatan Daerah (Bapenda) Provinsi DKI Jakarta melalui Unit Pelayanan Pemungutan Pajak Daerah (UPPPD) wilayah kecamatan Provinsi DKI Jakarta yang memiliki tanggung jawab terhadap warga Provinsi DKI Jakarta. Penelitian ini bertujuan untuk menganalisis hubungan dan perngaruh kualitas pelayanan otoritas pajak daerah terhadap wajib pajak restoran Provinsi DKI Jakarta kecuali kepulauan seribu. Pendekatan penelitian menggunakan mix methods yaitu metode kualitatif menggunakan metode wawancara semiterstruktur untuk melakukan cek silang dan membantu menginterpretasikan hasil kuantitatif dan metode kuantitatif dengan menggunakan kuesioner yang diolah melalui uji statistik deskriptif, uji regresi dan uji koefisien. Hasil penelitian ini menunjukkan bahwa kualitas pelayanan otoritas pajak daerah pada wajib pajak restoran Provinsi DKI Jakarta kecuali Kepulauan Seribu dapat memberikan kepuasan kepada wajib pajak. Saran penelitian yaitu agar otoritas pajak daerah dapat mempertahankan dan meningkatkan kualitas pelayanan dengan handal, cepat tanggap, melayani dengan hati dan sikap peduli serta memberikan pendekatan yang lebih persuasif dengan tujuan memajukan Pemerintahan Provinsi DKI Jakarta dan Indonesia sehingga publik yang merupakan wajib pajak dengan sukarela menjalani kepatuhan perpajakan sebagai bentuk kontribusi sebagai masyarakat yang tinggal di wilayah Provinsi DKI Jakarta.

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The service quality of the DKI Jakarta Provincial Tax Authority is under the authority and responsibility of Regional Revenue Agency (Bapenda) of DKI Jakarta Province through the Regional Tax Collection Service Unit (UPPPD) in the sub-district of DKI Jakarta Province which has responsibility for the residents of DKI Jakarta Province. This study aims to analyze the relationship and influence of local tax authority service quality on restaurant taxpayers in DKI Jakarta Province except for the Thousand Islands. The research approach uses mixed methods, namely the qualitative method using the semi-structured interview method to cross-check and help interpret the quantitative results and the quantitative method using a questionnaire that is processed through descriptive statistical tests, regression tests, and coefficient tests. The results of this study indicate that the quality of service by the local tax authority for restaurant taxpayers in DKI Jakarta Province except for the Thousand Islands can provide satisfaction to taxpayers. The research suggests that local tax authorities can maintain and improve service quality reliably, and responsively, serve with a heart and caring attitude and provide a more persuasive approach to advance the Provincial Government of DKI Jakarta and Indonesia so that the public who are taxpayers voluntarily undergo compliance. taxation as a form of contribution as a community living in the DKI Jakarta Province."

"ABSTRAKTesis ini membahas mengenai hubungan antara kualitas jasa dankepuasan pelanggan dilhat dari sudut pandang pelanggan. Adapun faktor – faktoryang digunakan untuk mengukur hal tersebut ada lima faktor yaitu, core service,human element of service delivery, systematization of service delivery, tangiblesof service dan social responsibility. Penelitian ini adalah penelitian kuantitatifdengan desain riset deskriptif. Hasil dari penelitian ini adalah kualitas jasa dankepuasan pelanggan mempunyai korelasi yang sangat kuat walaupun keduaelemen tersebut merupakan dua hal yang berbeda. Hasil penelitian menyarankanbahwa pihak manajemen restoran sebaiknya selalu menjaga kualitas pelayanan,karena hal ini akan berpengaruh terhadap kepuasan pelanggan.

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ABSTRACTThis research discuss regarding relationship between service quality andcustomer satisfaction from the customer point of view. The factors that are used tomeasure these five factors are core service, human element of service delivery,systematization of service delivery, tangibles of service and social responsibility.This research is descriptive quantitative research design. Results of this study isthe service quality and customer satisfaction have a very strong correlationalthough both elements are two different construct. The results suggest that themanagement of the restaurant should always maintain the quality of service, asthis will affect customer satisfaction."

"Penelitian ini bertujuan untuk menganalisis pengaruh nilai utilitarian, dan nilai hedonik terhadap kepuasan konsumen dan behavioral intetions pada industri fastcasual restaurant, dan merupakan studi kasus pada konsumen restoran Social House. Data yang digunakan untuk penelitian ini adalah data primer dari 160 pelanggan restoran Social House, yang sudah pernah makan di Social House sejak bulan Januari hingga April 2012. Hasil analisis penelitian dengan menggunakan SEM, menunjukkan bahwa ternyata nilai utilitarian berpengaruh secara positif dan signifikan terhadap kepuasan konsuen, dan begitu juga nilai hedonik, dimana dari enam faktor motivasi belanja hedonik terdapat tiga faktor motivasi yang berpengaruh terhadap kepuasan konsumen, ketiga faktor tersebut adalah, adventure shopping, value shopping dan role shopping. Dari ketiga faktor motivasi tersebut faktor motivasi role shopping memiliki pengaruh kepada behavioral intetions. Dari hasil penelitian juga didapatkan bahwa kepuasan konsumen memiliki pengaruh positif yang kuat terhadap behavioral intetions. Hal ini berarti semakin puas konsumen maka konsumen akan semakin sering untuk makan di Social House, datang kembali ke Social House, dan menyebarkan informasi positif tentang Social House.

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This study aims to investigate the effect of utility value, and hedonic value on customer satisfaction and behavioral intetions, in the fast-casual restaurant industry, and this researh is case study of consumer at Social House restaurant. The data were collected from 160 Customer from Social House, that have an experience eating in Social House start from January 2012 until April 2012. By using structural equation model (SEM) the results of this study show that utility values has positive and significant effect on customer satisfaction, and for hedonic value, from six consumer shopping motivations, only three of it that have effect on consumer satisfactions. Those three consumer motivation consist of, adventure shopping, value shopping and role shopping. From those three shopping motivation only role shopping motivation that has positive and significant effect on behavioral intetions. The other result from this study its evidently tested that customer satisfaction has positive and significant effect on behavioral intentions. From that result, this mean the more satisfied consumer of Social House service, so they will likely come again to Social House, come more often, and give a positive word of mouth to other people they know."

"[Persaingan antara perusahaan di industri penerbangan yang intensif karena tekanan untuk mengurangi biaya dan meningkatkan layanan kepada pelanggan. Sebagian besar operator penerbangan yang digunakan situs Web mereka tidak hanya untuk tujuan membuat informasi yang tersedia perusahaan tetapi juga untuk memberikan secara online e-ticketing layanan kepada pelanggan mereka. Ini adalah salah satu metode pelaku industri mempekerjakan untuk meningkatkan penjualan tiket. Selain itu layanan online juga meningkatkan cara transaksi bisnis dilakukan. Tujuan dari penelitian ini adalah untuk mengetahui hubungan kualitas e-service dan kepuasan pelanggan dan untuk mengeksplorasi hubungan antara kepuasan pelanggan dan niat beli industri penerbangan layanan e-ticketing. Metode survei kenyamanan dipekerjakan dan total 152 kuesioner bisa digunakan yang digunakan untuk analisis selanjutnya Lima dimensi kualitas layanan elektronik diidentifikasi yaitu kemudahan penggunaan desain website jaminan daya tanggap dan personalisasi Hasil dari regresi ganda menunjukkan bahwa empat dari lima dimensi kualitas layanan elektronik memberikan kontribusi untuk kepuasan pelanggan. Desain Website diidentifikasi sebagai kontributor paling penting untuk kepuasan pelanggan Analisis lebih lanjut juga mengungkapkan bahwa kepuasan pelanggan dipengaruhi konsumen membeli kembali niat maskapai e-tiket.

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Competition among companies in the airlines industry is intensive due to the pressure to reduce costs and to enhance service to customers. Majority of the airline operators used their websites not only for the purpose of making available the company's information but also to provide online e ticketing service to their customers. This is one of the methods industry players employ to boost ticket sales In addition the online service also improves the way business transactions are conducted. The objectives of this study were to determine the relationship of e-service quality and customer satisfaction and to explore the relationship between customer satisfaction and purchase intention of airlines industry e-ticketing service. Convenience survey method was employed and a total of 152 useable questionnaires were utilized for subsequent analysis. Five dimensions of e-service quality were identified namely ease of use website design assurance responsiveness and personalization. Results from the multiple regression showed that four from five e-service quality dimensions significantly contributed to customer satisfaction. Website Design was identified as the most important contributor to customer satisfaction. Further analysis also revealed that customer satisfaction influenced consumers repurchase intention of airline e-tickets., Competition among companies in the airlines industry is intensive due to the pressure to reduce costs and to enhance service to customers Majority of the airline operators used their websites not only for the purpose of making available the company rsquo s information but also to provide online e ticketing service to their customers This is one of the methods industry players employ to boost ticket sales In addition the online service also improves the way business transactions are conducted The objectives of this study were to determine the relationship of e service quality and customer satisfaction and to explore the relationship between customer satisfaction and purchase intention of airlines industry e ticketing service Convenience survey method was employed and a total of 152 useable questionnaires were utilized for subsequent analysis Five dimensions of e service quality were identified namely ease of use website design assurance responsiveness and personalization Results from the multiple regression showed that four from five e service quality dimensions significantly contributed to customer satisfaction Website Design was identified as the most important contributor to customer satisfaction Further analysis also revealed that customer satisfaction influenced consumers repurchase intention of airline e tickets ]"