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"Skripsi ini meneliti pengaruh dari restaurant atmospherics terhadap dining satisfaction dan behavioral intentions. Responden penelitian ini adalah masyarakat yang pernah mengunjungi restoran SKYE dan Anomali Coffee. Metode yang digunakan untuk mengolah data penelitian ini adalah regresi sederhana dan regresi ganda. Hasil penelitian ini membuktikan secara signifikan bahwa restaurant atmospherics memiliki pengaruh positif terhadap dining satisfaction dan behavioral intentions.

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This research examines the effect of restaurant atmospherics on dining satisfaction and behavioral intentions. Respondents of this research come from the ones who have visited SKYE and Anomali Coffee restaurants. Methodologies used for data processing are the simple linear regression and multiple regression. The obtained result shows that restaurant atmospherics has significant effect on dining satisfaction and behavioral intentions."

"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.......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."

"Pertumbuhan konsumen kelas menengah menimbulkan tren gaya hidup baru di Jakarta, yaitu konsumsi restoran kelas menengah khususnya pada tipe restoran casual-dining. Penelitian ini bertujuan untuk menganalisa pengaruh variabel Price-Quality Schema, Prestige Sensitivity, dan Self-Congruity terhadap Perceived Quality dari konsumen anak muda pada restoran casual-dining. Penelitian ini menggunakan sampel konsumen restoran casual-dining di Jakarta yang berusia 18-33 tahun dengan metode nonprobability sampling. Data hasil penelitian diolah menggunakan metode Structural Equation Modeling. Hasil penelitian menunjukkan bahwa Price-Quality Schema dan Self-Congruity merupakan faktor-faktor yang berpengaruh terhadap Perceived Quality dari konsumen anak muda pada konteks restoran casual-dining. ......The growth of middle-class consumers creates new lifestyle trend in Jakarta. The new lifestyle trend is consumption of middle class restaurants, specifically casualdining restaurants. The purpose of this research is to analyze the effect of Price- Quality Schema, Prestige Sensitivity, and Self-Congruity on Perceived Quality of young adult consumers in casual-dining restaurants context. This research uses sample of young adult consumers from 18-33 age group who have visited casualdining restaurant in Jakarta using nonprobability sampling method. The data collected then analyzed using Structural Equation Modeling method. The result of this research shows that Price-Quality Schema and Self-Congruity are factors that affect Perceived Quality of young adult consumers in casual-dining restaurants context."

"[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.......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 toanalyse 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 theexpressing positive feelings and the helping restaurant company., The increasing number of restaurants created the shift of trend, in whichmore people prefer to dine in restaurants, specifically restaurants with a casualdining type that offer more experience than plain dining. This is in accordancewith the rapid development of social media, resulting in a new platform forcustomers to spread eWOM about their restaurant experience. This study aims toanalyse the attributes of restaurant experience that can affect the motives of thecustomers in spreading positive eWOM on casual dining restaurants. The dataare processed using the multiple regression method. Results show that foodquality, atmosphere, and price fairness positively influence the concern for others,while food quality, service quality, and atmosphere positively influence theexpressing positive feelings and the helping restaurant company.Key Words : Restaurant experience, Positive eWOM motivations, Concern forothers, Expressing positive feelings, Helping restaurant company]"

"ABSTRAKPrevalensi diabetes mellitus terus meningkat karena perubahan gaya hidup di masyarakat perkotaan. Prevalensi DM juga meningkat seiring dengan peningkatan usia. Oleh karena itu, perawat perlu memberikan intervensi dalam pengaturan makanan untuk lansia dengan DM. Karya Ilmiah Akhir ini bertujuan untuk menggambarkan keefektifan pelaksanaan intervensi keperawatan pengaturan makanan pada Nenek S di Keluarga Bapak D dengan pendekatan asuhan keperawatan keluarga selama 7 minggu untuk menstabilkan kadar glukosa darah. Hasil yang diperoleh adalah terjadi kestabilan glukosa darah pada Nenek S dari 226 mg/dL menjadi 172 mg/dL. Berdasarkan hasil tersebut dapat disimpulkan bahwa bahwa pengaturan makanan DM dalam keluarga efektif dalam menjaga kestabilan gula darah. Perawat komunitas sangatlah penting untuk memberikan asuhan keperawatan keluarga dengan DM agar glukosa darah dapat terkontrol.

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ABSTRAKThe prevalence of diabetes mellitus continues to increase due to lifestyle changes in urban communities. Diabetes also increased with increasing age. Therefore, nurses needed to provide intervention like food regulation for elderly with DM. This Paper aimed to illustrate the implementation of nursing interventions especially the food arrangements on Grandma S in Family Mr. D based on family nursing care for 7 weeks. The intervention had purposed to stabilize blood glucose levels. The results showed stability of blood glucose in Grandma S from 226 mg/dL to 172 mg/dL. Based on these results, it could be concluded that that the dietary management on eldery with DM in the family was effective to stabilize blood glucose level. Public health nurses had to provide family nursing care so blood glucose level can be controlled.;"

"Omotenashi dalam masyarakat Jepang merupakan suatu bentuk kebudayaan yang umum ditemukan, terutama pada bisnis ryokan dan restoran. Meskipun kerap disebut sama dengan hospitality, namun omotenashi dapat dipahami sebagai konsep yang berbeda karena kental dengan unsur sejarah dan budaya masyarakat Jepang. Tulisan ini bertujuan untuk melihat penerapan omotenashi yang merupakan budaya Jepang pada restoran otentik Jepang yang berada di luar Jepang yaitu Miu Authentic Japanese Dining Indonesia. Metode yang akan digunakan dalam penelitian ini adalah studi deskriptif dan kualitatif dengan cara observasi, wawancara serta membaca pustaka yang relevan dengan penelitian, lalu dianalisis dengan konsep omotenashi dari Al-alsheikh (2014) dan didukung oleh konsep omotenashi oleh Ichijou (2015). Analisis yang dilakukan menghasilkan temuan bahwa 1) pada Miu Authentic Japanese Dining dapat ditemukan implementasi omotenashi yang menjadi sebuah bukti bahwa omotenashi dapat diterapkan di negara selain Jepang; 2) penerapan omotenashi di Miu Authentic Japanese Dining terdapat hambatan dari segi sumber daya manusia yang sebagian belum sadar akan pentingnya omotenashi dan perbedayaan budaya antara Jepang dan Indonesia. Studi kasus Miu Authentic Japanese Dining dapat menjadi pertimbangan untuk membuktikan kebudayaan Jepang yaitu omotenashi dapat diaplikasikan di luar negara asalnya dalam wujud bisnis restoran di Indonesia.......Omotenashi is a form of culture that is commonly found in a Japanese Society, especially in ryokan and restaurant businesses. Even though it is often referred to as hospitality, omotenashi can be understood as a different concept because it is firmly rooted with historical and cultural elements of Japanese society. This paper aims to look at the application of omotenashi which is Japanese culture in authentic Japanese restaurants outside of Japan, namely Miu Authentic Japanese Dining in Indonesia. The method used in this study is a descriptive and qualitative study by means of observation, interviews and reading literature relevant to the research, then analyzed with the concept of omotenashi from Al-alsheikh (2014) and supported by the concept of omotenashi by Ichijou (2015). The analysis carried out resulted in the findings that 1) in Miu Authentic Japanese Dining one can find the implementation of omotenashi which is proof that omotenashi can be applied in countries other than Japan; 2) the application of omotenashi in Miu Authentic Japanese Dining has obstacles in terms of human resources, some of whom are not aware of the importance of omotenashi and the cultural differences between Japan and Indonesia. The case study of Miu Authentic Japanese Dining can be considered to prove that Japanese culture, namely omotenashi, can be applied outside its home country in the form of a restaurant business in Indonesia."

"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."