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 toimittajatPadmaningrum, Dwiningtyas; Fauza, Gusti; Karunia, Aulia Rahma; Juego, Bonn; Nursiwi, Asri; Ariviani, Setyaningrum; Prasetyo, Hari

Lehti tai sarjaJurnal Teknologi Hasil Pertanian

ISSN2614-7920

eISSN1979-0309

Julkaisuvuosi2023

Ilmestymispäivä27.10.2023

Volyymi16

Lehden numero2

Artikkelin sivunumerot144-159

KustantajaUniversitas Sebelas Maret

JulkaisumaaIndonesia

Julkaisun kielienglanti

DOIhttps://doi.org/10.20961/jthp.v16i2.74733

Julkaisun avoin saatavuusAvoimesti saatavilla

Julkaisukanavan avoin saatavuusKokonaan 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-asiasanatravintolatravintola-alaasiakkaatelintarviketurvallisuusasiakastyytyväisyysodotuksetasiakaspalveluruoka

Vapaat asiasanatfood safety; IPA; knowledge; restaurant


Liittyvät organisaatiot

JYU-yksiköt:


OKM-raportointiKyllä

VIRTA-lähetysvuosi2023

JUFO-taso0


Viimeisin päivitys 2024-12-10 klo 18:15