A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes? (2023)
Padmaningrum, D., Fauza, G., Karunia, A. R., Juego, B., Nursiwi, A., Ariviani, S., & Prasetyo, H. (2023). Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes?. Jurnal Teknologi Hasil Pertanian, 16(2), 144-159. https://doi.org/10.20961/jthp.v16i2.74733
JYU-tekijät tai -toimittajat
Julkaisun tiedot
Julkaisun kaikki tekijät tai toimittajat: Padmaningrum, Dwiningtyas; Fauza, Gusti; Karunia, Aulia Rahma; Juego, Bonn; Nursiwi, Asri; Ariviani, Setyaningrum; Prasetyo, Hari
Lehti tai sarja: Jurnal Teknologi Hasil Pertanian
ISSN: 2614-7920
eISSN: 1979-0309
Julkaisuvuosi: 2023
Ilmestymispäivä: 27.10.2023
Volyymi: 16
Lehden numero: 2
Artikkelin sivunumerot: 144-159
Kustantaja: Universitas Sebelas Maret
Julkaisumaa: Indonesia
Julkaisun kieli: englanti
DOI: https://doi.org/10.20961/jthp.v16i2.74733
Julkaisun avoin saatavuus: Avoimesti saatavilla
Julkaisukanavan avoin saatavuus: Kokonaan avoin julkaisukanava
Julkaisu on rinnakkaistallennettu (JYX): https://jyx.jyu.fi/handle/123456789/91786
Tiivistelmä
The number of restaurants has increased recently and leads to a pierce competition in this business. To be more competitive, restaurant owners need to pay more attention on customer satisfaction. This study is aimed to examine customer satisfaction on restaurant using three variables, namely food quality, services, and environment facilities in a restaurant. Unlike studies in this area the variables were evaluated using food safety criteria where the customers’s knowledge about food safety issues were measured to analyze whether it affects the customer perception and satisfaction. The importance-performance analysis (IPA) is used to explain which attributes that need to be improved after mapping the customer expectation and perceptions. Implementing IPA to could help restaurant owners to concentrate on improving the priority quality attributes, i.e., the attributes that are importance for customers but have relatively low performance. A questionnaire with food safety perspective question were distributed to 400 customers and 395 quesioner were completed. The IPA Diagram reveals that the higher the consumers knowledge the more attributes were suggested to be improved.
YSO-asiasanat: ravintolat; ravintola-ala; asiakkaat; elintarviketurvallisuus; asiakastyytyväisyys; odotukset; asiakaspalvelu; ruoka
Vapaat asiasanat: food safety; IPA; knowledge; restaurant
Liittyvät organisaatiot
OKM-raportointi: Kyllä
VIRTA-lähetysvuosi: 2023
JUFO-taso: 0