Title: SUPERIOR SERVICE AT THE BANDAR DJAKARTA TAMAN IMPIAN JAYA ANCOL INDONESIA RESTAURANT
Authors:
Pramudito, Faiza Rachim, Alifatqul Maulana, Muhammad Syaltut Abduh, Chairul Salim
Abstract:
This research aims to analyze the influence of service quality on customer satisfaction at the Bandar Djakarta Taman Impian Jaya Ancol Restaurant. The research method used was a quantitative approach with a descriptive design, involving 150 respondents selected through a simple random sampling technique. Data was collected using a questionnaire that measures service quality and customer satisfaction variables using a Likert scale. The analysis results show that all items in the questionnaire are valid and reliable, and service quality has a significant effect on customer satisfaction, with a coefficient of determination R² of 74%. Discussion of the importance of the elements of clarity, responsiveness and empathy in creating a satisfying dining experience, as well as having a positive impact on customer loyalty. The conclusion of this research is that superior service quality is the key to increasing customer satisfaction in restaurants. Therefore, it is advisable for restaurant management to continuously invest in staff training and collect customer feedback regularly. With collaboration between managers and customers, the quality of service in the culinary industry can improve, creating a better dining experience for all parties.
Keywords: Service quality, customer satisfaction Introduction.
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