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"[Pertumbuhan konsumen kelas menengah atas menimbulkan tren gaya hidupbaru di Jakarta, yaitu konsumsi restoran kelas menengah atas khususnya pada tiperestoran casual-dining. Penelitian ini bertujuan untuk menganalisa hubungan antaravariabel-variabel Service Qualities yaitu Physical Environment Quality, InteractionalQuality, dan Outcome Quality, serta pengaruhnya terhadap variabel ConsumerUtilitarian Attitudes Toward Brands, Consumer Hedonic Attitides Toward Brands,dan Brand Preference dari konsumen restoran casual-dining. Penelitian inimenggunakan sampel konsumen berusia 18-33 tahun yang pernah mengunjungirestoran casual-dining di Jakarta dalam kurun waktu 6 (enam) bulan terakhir denganmetode non-probability sampling. Data hasil penelitian dioleh menggunakan metodeStructural Equation Modeling. Hasil penelitian menunjukkan bahwa PhysicalEnvironment Quality, Interactional Quality, dan Outcome Quality salingberhubungan dan memiliki pengaruh positif satu sama lain. Kemudian, InteractionalQuality dan Outcome Quality memiliki pengaruh positif terhadap Utilitarian Attitudedan Hedonic Attitude. Pada akhirnya, Utilitarian Attitude dan Hedonic Attitudeterbukti memiliki pengaruh positif terhadap Brand Preference.;he growth of middle-class consumers creates new lifestyle trend in Jakarta.The new lifestyle trend is consumption of upper-middle class restaurants, specificallycasual-dining restaurants. The purpose of this research is to analyze the relationshipbetween the variables of Service Qualities, which are Physical Environment Quality,Interactional Quality, and Outcome Quality, as well as their effects on ConsumerUtilitarian Attitudes Toward Brands, Hedonic Attitudes Toward Brands, and BrandPreference in casual-dining restaurants. This research uses sample of young adultconsumers from 18-33 age group who have visited casual-dining restaurant inJakarta in the last 6 (six) months using non-probability sampling method. The datacollected then analyzed using Structural Equation Modeling method. The result of thisresearch shows that Physical Environment Quality, Interactional Quality, andOutcome Quality are interrelated and have positive effects on each other.Interactional Quality and Outcome Quality positively affect Utilitarian Attitude andHedonic Attitude. Finally, Utilitarian Attitude and Hedonic Attitude positively affectBrand Preference.;he growth of middle-class consumers creates new lifestyle trend in Jakarta.The new lifestyle trend is consumption of upper-middle class restaurants, specificallycasual-dining restaurants. The purpose of this research is to analyze the relationshipbetween the variables of Service Qualities, which are Physical Environment Quality,Interactional Quality, and Outcome Quality, as well as their effects on ConsumerUtilitarian Attitudes Toward Brands, Hedonic Attitudes Toward Brands, and BrandPreference in casual-dining restaurants. This research uses sample of young adultconsumers from 18-33 age group who have visited casual-dining restaurant inJakarta in the last 6 (six) months using non-probability sampling method. The datacollected then analyzed using Structural Equation Modeling method. The result of thisresearch shows that Physical Environment Quality, Interactional Quality, andOutcome Quality are interrelated and have positive effects on each other.Interactional Quality and Outcome Quality positively affect Utilitarian Attitude andHedonic Attitude. Finally, Utilitarian Attitude and Hedonic Attitude positively affectBrand Preference., he growth of middle-class consumers creates new lifestyle trend in Jakarta.The new lifestyle trend is consumption of upper-middle class restaurants, specificallycasual-dining restaurants. The purpose of this research is to analyze the relationshipbetween the variables of Service Qualities, which are Physical Environment Quality,Interactional Quality, and Outcome Quality, as well as their effects on ConsumerUtilitarian Attitudes Toward Brands, Hedonic Attitudes Toward Brands, and BrandPreference in casual-dining restaurants. This research uses sample of young adultconsumers from 18-33 age group who have visited casual-dining restaurant inJakarta in the last 6 (six) months using non-probability sampling method. The datacollected then analyzed using Structural Equation Modeling method. The result of thisresearch shows that Physical Environment Quality, Interactional Quality, andOutcome Quality are interrelated and have positive effects on each other.Interactional Quality and Outcome Quality positively affect Utilitarian Attitude andHedonic Attitude. Finally, Utilitarian Attitude and Hedonic Attitude positively affectBrand Preference.]"

"Penelitian ini betujuan untuk menganalisis pengaruh service quality perception dan merchandise quality perception terhadap brand trust dan behavioral intentions pada industry Casual Dining Restaurant, yaitu pada restoran Warunk Upnormal. Penelitian ini menguji peran langsung dari service quality perception yang terdiri dari lima dimensi; tangible, reliability, responsiveness, assurance, dan empathy , dan merchandise quality perception, serta menguji peran brand trust sebagai variabel mediasi. Data dalam penelitian ini diperoleh dari 431 pelanggan Warunk Upnormal yang pernah mengunjungi dan makan di Warunk Upnormal, berusia 17-25 tahun, dan berdomisili di Jabodetabek. Data dianalisis menggunakan Structural Equation Modeling SEM dengan menggunakan Lisrel 8.80. Hasil dari penelitian ini menunjukkan bahwa: 1 service quality perception dan merchandise quality perception berpengaruh positif terhadap brand trust, 2 service quality perception and merchandise quality perception berpengaruh positif terhadap behavioral intentions, dan 3 brand trust berpengaruh positif terhadap behavioral intentions.

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This research aims to analyze the effects of service quality perception and merchandise quality perception toward brand trust and behavioral intentions on Warunk Upnormal Restaurant as a casual dining restaurant. This research examine direct role of service quality perception that consist of five dimensions tangible, reliability, responsiveness, assurance, and empathy , and merchandise quality perception, and also examine the role of brand trust as mediating variable. The data were collected from 431 customer from Warunk Upnormal, that have an experience eating in Warunk Upnormal, aged 17 25 years old, and live in Jabodetabek. Data analysis was performed using structural equation modeling SEM with Lisrel 8.80. The result shows that 1 service quality perception and merchandise quality perception positively influence brand trust, 2 service quality perception and merchandise quality perception positively influence behavioral intentions, 3 brand trust positively influences behavioral intentions. "

"[Jumlah restoran yang meningkat menyebabkan pergeseran tren, yaitu semakin banyaknya orang yang lebih memilih makan di restoran, khususnya restoran bertipe casual dining yang menawarkan pengalaman yang lebih dari hanya sekedar makan. Hal ini sejalan dengan pesatnya perkembangan media sosial, sehingga memunculkan suatu platform baru bagi pelanggan untuk menyebarkan eWOM mengenai restaurant experience. Penelitian ini bertujuanuntuk menganalisis atribut-atribut restaurant experience yang dapat mempengaruhi motif pelanggan dalam menyebarkan eWOM positif mengenai restoran casual dining. Data penelitian ini diolah dengan metode multiple regression. Hasil penelitian menunjukan bahwa food quality, atmosphere, dan price fairness berpengaruh positf terhadap concern for others, sedangkan food quality, service quality, dan atmosphere berpengaruh positif pada expressing positive feelings dan helping restaurant company.

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The increasing number of restaurants created the shift of trend, in which more people prefer to dine in restaurants, specifically restaurants with a casual dining type that offer more experience than plain dining. This is in accordance with the rapid development of social media, resulting in a new platform for customers to spread eWOM about their restaurant experience. This study aims to

analyse the attributes of restaurant experience that can affect the motives of the customers in spreading positive eWOM on casual dining restaurants. The data are processed using the multiple regression method. Results show that food quality, atmosphere, and price fairness positively influence the concern for others, while food quality, service quality, and atmosphere positively influence the

expressing positive feelings and the helping restaurant company.

, The increasing number of restaurants created the shift of trend, in which

more people prefer to dine in restaurants, specifically restaurants with a casual

dining type that offer more experience than plain dining. This is in accordance

with the rapid development of social media, resulting in a new platform for

customers to spread eWOM about their restaurant experience. This study aims to

analyse the attributes of restaurant experience that can affect the motives of the

customers in spreading positive eWOM on casual dining restaurants. The data

are processed using the multiple regression method. Results show that food

quality, atmosphere, and price fairness positively influence the concern for others,

while food quality, service quality, and atmosphere positively influence the

expressing positive feelings and the helping restaurant company.

Key Words : Restaurant experience, Positive eWOM motivations, Concern for

others, Expressing positive feelings, Helping restaurant company]"

"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 membahas tentang pengaruh atmosfer restoran terhadap niat perilaku dengan dimediasi oleh persepsi kualitas layanan dan persepsi kualitas makanan pada restoran etnik Jepang khususnya pada restoran Ramen 1 dan restoran Gokana Ramen & Teppan. Responden penelitian ini berjumlah 200 orang yang pernah mengunjungi salah satu atau kedua restoran Ramen 1 Mall Margo City dan restoran Gokana Ramen & Teppan Dmall Depok dalam 3 bulan terakhir. Pengolahan data dalam penelitian menggunakan Structural Equation Modeling (SEM) dengan menjalankan program LISREL 8.5. Adapun hasil penelitian menunjukkan bahwa atmosfer restoran berpengaruh positif dan signifikan terhadap persepsi kualitas layanan dan persepsi kualitas makanan. Serta persepsi kualitas layanan dan persepsi kualitas makanan berpengaruh positif dan signifikan terhadap niat perilaku. Namun, atmosfer restoran tidak berpengaruh signifikan terhadap niat perilaku.

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This research aims to discusses the effect of dining atmospherics on behavioral intentions, mediated by perceptions of service quality and food quality at ethnic Japanese restaurants, especially at Ramen 1 and Gokana Ramen & Teppan restaurant. Respondents of this research of 200 people who had visited one or both of Ramen 1 and Gokana Ramen & Teppan Restaurants in the last 3 months. Data were analyzed using Structural Equation Modeling (SEM) with LISREL 8.5 software.

The results of this research showed that the dining atmospherics indicate positive and significant effect toward perceived service & food quality. In addition, perceived service & food quality have significant positive effect on behavioral intentions. As well as the perception quality of service and food, significant positive effect on behavioral intentions. But, dining atmospherics have no significant effect on behavioral intentions."

"[Penelitian ini bertujuan untuk mengetahui pengaruh brand awareness-quality inference pada store brands terhadap consumer’s identification pada store brands dengan memasukkan variabel perceived functional risk, perceived value, consumer’s satisfaction. Data penelitian ini didapat dengan menyebarkan kuesioner secara offline kepada konsumen produk makanan store brands Carrefour kurang dari tiga bulan sejak kuesioner ini diberikan. Pada penelitian ini responden dibagi menjadi dua kelompok, kelompok QC yang menitikberatkan pada kualitas dan kelompok NQC yang tidak begitu memperhatikan kualitas. Hasil penelitian ini menunjukkan bahwa brand awareness-quality inference pada store brands berpengaruh positif yang signifikan kepada perceived functional risk pada kedua kelompok responden. Perceived functional riskberpengaruh positif yang signifikan kepada perceived value pada kedua kelompok, dan berpengaruh positif yang signifikan kepada consumer’s satisfaction pada kelompok QC dan NQC. Perceived value berpengaruh positif yang signifikan kepada consumer’s satisfaction dan consumer’s identification. Consumer’s satisfaction berpengaruh positif yang signifikan pada consumer’s identification.

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This research aims to analyzes the effect of brand awareness-quality inference with store brands to consumer’s identification toward store brands with adding variables, such as perceived functional risk, perceived value, consumer’s satisfaction. Data for this research was taken offline questionnaire that selfadministrated

by consumer who made purchased or consumed Carrefour’s store brand products within the last three months since she/he receives this questionnaire and responsible with groceries shopping in the household. In this research, respondents are classified into two groups, QC group who consist of people who conscious with quality of the product and NQC group who consist of people who not very put attention with product’s quality. The result of this

research shows that brand awareness-quality inference with store brand positively affect perceived functional risk for both groups. Perceived functional risk positively affect perceived value for both groups, and positively affect consumer’s satisfaction for QC and NQC group. Perceived value positively affect consumer’s satisfaction and consumer’s identification. Last, consumer’s satisfaction positively affects consumer’s identification., This research aims to analyzes the effect of brand awareness – quality

inference with store brands to consumer’s identification toward store brands with

adding variables, such as perceived functional risk, perceived value, consumer’s

satisfaction. Data for this research was taken offline questionnaire that selfadministrated

by consumer who made purchased or consumed Carrefour’s store

brand products within the last three months since she / he receives this

questionnaire and responsible with groceries shopping in the household. In this

research, respondents are classified into two groups, QC group who consist of

people who conscious with quality of the product and NQC group who consist of

people who not very put attention with product’s quality. The result of this

research shows that brand awareness – quality inference with store brand

positively affect perceived functional risk for both groups. Perceived functional

risk positively affect perceived value for both groups, and positively affect

consumer’s satisfaction for QC and NQC group. Perceived value positively affect

consumer’s satisfaction and consumer’s identification. Last, consumer’s

satisfaction positively affects consumer’s identification.]"

"Penelitian ini bertujuan untuk menganalisis variabel pendahulu yang mempengaruhi identifikasi merek oleh konsumen dan menganalisis dampak dari identifikasi merek oleh konsumen tersebut terhadap loyalitas dan advokasi merek. Penelitian ini membuktikan bahwa dari lima variabel yang mempengaruhi identifikasi merek oleh konsumen terdapat empat variabel yang mempengaruhinya yaitu perbedaan merek, prestise merek, manfaat sosial yang diperoleh dari merek dan pengalaman yang mengesankan dengan merek. Penelitian juga membuktikan bahwa kemiripan atribut diri konsumen dengan merek tidak mempengaruhi identifikasi merek oleh konsumen. Terakhir, identifikasi merek oleh konsumen terbukti mempengaruhi loyalitas konsumen terhadap merek dan advokasi konsumen terhadap merek.

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This study aims to analyze the antecedent variables and its impact on consumer brand identification and to analyze the impact of consumer brand identification toward brand loyalty and brand advocacy. The result of this study show only four variables that have contributions toward consumer brand identification. These are brand distinctiveness, brand prestige, brand social benefit, memorable brand experiences. However, brand self similarity has no contributions toward consumer brand identification. In addition, results showed that consumer brand identification had a great contribution to brand loyalty and brand advocacy."

"Dunia Fantasi (Dufan)  located in Taman Impian Jaya Ancol is one leading recreational unit with specific characteristics as a theme park.  A research was done towards with service quality and implementation of experiential direct effect, marketing applied in using path analysis.  Experiential marketing was to a is to positive and significant impact on variables.  The objec of this research and determine the effect implementation of experiential marketing to its impact on customer intention of Dufan.  Data collection was conducted through questionnaire given to Dufan visitors.  From the results of data analysis we found that service quality has not significantly influenced customer's attitude.  The study revealed that the direct effect between experiential marketing and customer intention is strong As a subsequent finding,  service quality has not given a significant effect on intention.  However, experiential marketing was found having an indirect influence on customer intent mediated by attitude,  in which the results of the study suggested that the indirect effect customer attitude has a direct positive and significant impact on customer intention variables.  The direct influence of customer attitude to customer intention in Fantasy World, was "strong""

"Penelitian ini menganalisis waktu tunggu pelayanan resep di Instalasi Farmasi Rumah Sakit Awal Bros Bekasi. Penelitian ini merupakan kualitatif dan kuantitatif, dengan sampel sebanyak 172 lembar resep baik racikan maupun non racikan. Hasil penelitian ini didapatkan bahwa rata-rata waktu tunggu pelayanan resep sebesar 22 menit untuk resep non racikan sedangkan untuk resep racikan sebesar 41 menit. Faktor penghambat yang mempengaruhi waktu tunggu pelayanan resep di Instalasi Farmasi Rumah Sakit Awal Bros Bekasi adalah SDM yang belum memadai, ketersediaan obat yang masih kurang, sistem komputerisasi yang belum memadai, masa kerja/ pengalaman petugas dan sarana ruang racik yang kurang luas.

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This study analyzes the waiting time of prescription services in Installation of Pharmacy Awal Bros Hospital, Bekasi. It is a qualitative and quantitative research, with sampel of 172 prescriptions, both concoction and non concontion drugs. This study found that the average waiting time of conconction drugs is 41 minutes, while the non concoction drugs is 22 minutes. The factors affecting those waitng time is insufficient of human resources, lack of drugs provision, inadequate correction of IT system lack of work experience, improper working space for doing concoction drugs."