{"id":5325,"identifier":"FK2/BUTRY2","persistentUrl":"https://doi.org/10.34820/FK2/BUTRY2","protocol":"doi","authority":"10.34820","publisher":"Telkom University Dataverse","publicationDate":"2022-04-11","storageIdentifier":"file://10.34820/FK2/BUTRY2","datasetVersion":{"id":316,"datasetId":5325,"datasetPersistentId":"doi:10.34820/FK2/BUTRY2","storageIdentifier":"file://10.34820/FK2/BUTRY2","versionNumber":1,"versionMinorNumber":0,"versionState":"RELEASED","lastUpdateTime":"2022-04-11T03:03:56Z","releaseTime":"2022-04-11T03:03:56Z","createTime":"2022-04-11T03:03:44Z","license":"CC0","termsOfUse":"CC0 Waiver","fileAccessRequest":false,"metadataBlocks":{"citation":{"displayName":"Citation Metadata","fields":[{"typeName":"title","multiple":false,"typeClass":"primitive","value":"ANALISIS PENGARUH FOOD QUALITY DAN ATMOSPHERE TERHADAP  CUSTOMER SATISFACTION (STUDI PADA RESTORAN PAPATONG KOTA BANDUNG)"},{"typeName":"author","multiple":true,"typeClass":"compound","value":[{"authorName":{"typeName":"authorName","multiple":false,"typeClass":"primitive","value":"SUMARSIH, UMI"},"authorAffiliation":{"typeName":"authorAffiliation","multiple":false,"typeClass":"primitive","value":"Fakultas Ilmu Terapan, Business Resources, Marketing, and Tourism"}}]},{"typeName":"datasetContact","multiple":true,"typeClass":"compound","value":[{"datasetContactName":{"typeName":"datasetContactName","multiple":false,"typeClass":"primitive","value":"SUMARSIH, UMI"},"datasetContactAffiliation":{"typeName":"datasetContactAffiliation","multiple":false,"typeClass":"primitive","value":"Fakultas Ilmu Terapan, Business Resources, Marketing, and Tourism"},"datasetContactEmail":{"typeName":"datasetContactEmail","multiple":false,"typeClass":"primitive","value":"umisumarsih@telkomuniversity.ac.id"}}]},{"typeName":"dsDescription","multiple":true,"typeClass":"compound","value":[{"dsDescriptionValue":{"typeName":"dsDescriptionValue","multiple":false,"typeClass":"primitive","value":"Pada tahun 2019, pertumbuhan ekonomi Indonesia mencapai 5,07% dan pada \ntriwulan II 2018 telah meningkat 0,20% menjadi 5,27% (Kompas.com, 2018). Salah satu \nindustri yang berkembang pesat adalah industri makanan dan minuman. Dalam industri \nrestoran yang sangat terfokus, memenuhi pelanggan harus menjadi tujuan dasar dari \norganisasi yang ingin membangun pembelian berulang. Sejak makanan adalah bagian \npenting dari pertemuan restoran, di sana bisa tidak diragukan lagi makanan telah dan \nakan terus ada yang memberikan efek penting pada kepuasan . Sebuah hal penting \nyang dihadapi usaha restoran hari ini adalah memberikan makanan berkualitas yang \nmeyakinkan bagi pelanggan serta dapat lebih baik dari pesaing bisnis. Skema taktik \nmerupakan bagian penting da untuk melampaui pesaing.\nPenelitian ini bertujuan untuk mengetahui bagaimana variabel food quality dan \natmosphere berpengaruh terhadap customer satisfaction. Metode penelitian yang\ndigunakan adalah metode kuantitatif, yaitu dengan menerapkan teknik Structural \nEquation Modelling (SEM). Jenis data yang digunakan adalah data primer yang \ndiperoleh melalui penyebaran kuesioner. Metode sampling yang digunakan adalah \nnon probability sampling dengan jenis convenience sampling. Temuan penelitian ini\ndiharapkan dapat memperkaya literatur mengenai food quality dan atmosphere\nberpengaruh terhadap customer satisfaction.\nKata Kunci: food quality dan atmosphere, customer satisfaction"},"dsDescriptionDate":{"typeName":"dsDescriptionDate","multiple":false,"typeClass":"primitive","value":"2021"}}]},{"typeName":"subject","multiple":true,"typeClass":"controlledVocabulary","value":["Business and Management","Social Sciences"]},{"typeName":"depositor","multiple":false,"typeClass":"primitive","value":"SUMARSIH, UMI"},{"typeName":"dateOfDeposit","multiple":false,"typeClass":"primitive","value":"2022-04-11"}]}},"files":[{"label":"PDT 2021.pdf","restricted":false,"version":1,"datasetVersionId":316,"dataFile":{"id":5326,"persistentId":"doi:10.34820/FK2/BUTRY2/MKSJUK","pidURL":"https://doi.org/10.34820/FK2/BUTRY2/MKSJUK","filename":"PDT 2021.pdf","contentType":"application/pdf","filesize":1414114,"storageIdentifier":"file://1801693b79b-273cccbd6fac","rootDataFileId":-1,"md5":"7f35de2269837bfab5c922e87591465b","checksum":{"type":"MD5","value":"7f35de2269837bfab5c922e87591465b"},"creationDate":"2022-04-11"}}],"citation":"SUMARSIH, UMI, 2022, \"ANALISIS PENGARUH FOOD QUALITY DAN ATMOSPHERE TERHADAP CUSTOMER SATISFACTION (STUDI PADA RESTORAN PAPATONG KOTA BANDUNG)\", https://doi.org/10.34820/FK2/BUTRY2, Telkom University Dataverse, V1"}}