PENGARUH ATRIBUT PRODUK COFFEE SHOPS TERHADAP KEPUASAN DAN LOYALITAS (Studi pada pengunjung wanita)

Authors

  • Ardi Kurniawan a:1:{s:5:"en_US";s:90:"Program Studi Magister Manajemen Fakultas Ekonomi Dan Bisnis Universitas Lambung Mangkurat";}
  • Muhammad Riza Firdaus Fakultas Ekonomi Dan Bisnis Universitas Lambung Mangkurat

DOI:

https://doi.org/10.20527/jwmthemanagementinsightjournal.v12i1.290

Keywords:

product attributes, atmosphere, employee attitude/service, coffee quality, variant menu, price, customer’s satisfaction, customer’s loyalty

Abstract

The sample is 200 female customers of coffee shops in the medium - high category that carry the contemporary and instagramable concept. Data analysis using SEM-PLS. 

Results was shown that product attributes have an effect on female customer satisfaction. Product attributes are related atmosphere, employee attitude/service, IT Services, coffee quality, variant menu, and product price. Furthermore, customer satisfaction has an effect on female customer loyalty.  

Downloads

Download data is not yet available.

References

Brochado, A., Rita, P., & Margarido, A. 2016. High tech meets high touch in upscale hotels. Journal of Hospitality and Tourism Technology, 7(4), 347–365. DOI:10.1108/JHTT-07-2016-0038

Bulut, M., Demirbas, M., & Ferhatosmanoglu, H. 2015. Linking: Coffee shop wait-time monitoring using smartphones. IEEE Transactions on Mobile Computing, 14(10), 2045–2058. DOI:10.1109/TMC.2014.2384032

Chen, Po-Tsang., and Hu, Hsin-Hui. (1989). How Determinant Attributes of Service Quality Influence Customer’s Perceived Value: An Empirical Investigation of The Australian Coffee Outlet Industry. International Journal of Contemporary Hospitality Management, Vol. 22, Issue 4, pp.535 – 551

Chen, P., & Hu, H. 2010. How determinant attributes of service quality influence customerperceived value: An empirical investigation of the Australian coffee outlet industry. International Journal of Contemporary Hospitality Management, 22(4), 535–551. DOI:10.1108/09596111011042730

Cobanoglu, C., Bilgihan, A., Nusair, K., & Berezina, K. 2012. The impact of Wi-Fi service in restaurants on customers” likelihood of return to a restaurant. Journal of Foodservice Business Research, 15(3), 285–299. DOI:10.1080/15378020.2012.706194

Dorn, M., Messner, C., & Wänke, M. 2016. Potitioning the choice task makes Starbucks coffee taste better. Journal of Marketing Behavior, 1(3–4), 363–384.

Ferdinand, A, 2009. Metode Penelitian Manajemen: Pedoman Penelitian untuk skripsi, Tesis dan Disertai Ilmu Manajemen. Semarang: Universitas Diponegoro.

Ghozali, Imam, 2014. Partial Least Square : Konsep, Teknik dan Aplikasi SmartPLS 3.0. UNDIP Press.

Hair, J., Hult, G., Ringle, C., & Sarstedt, M. (2014). A Primier On Partial Least Squares Structural Equation Modeling (PLS-SEM). America: SAGE Publication, Inc.

Han, S., Ham, S., Yang, I., & Baek, S. 2012. Passengers” perceptions of airline lounges: Importance of attributes that determine usage and service quality measurement. Tourism Management, 33(5), 1103–1111.DOI: 10.1016/j.tourman.2011.11.023

Ha, J., & Jang, S. 2010. Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520–529. DOI:10.1016/j.ijhm.2009.12.005

Han, H., & Hyun, S. S. 2017. Impact of hotel-restaurant image and quality of physical- environment, service, and food on satisfaction and intention. International Journal of Hospitality Management, 63, 82–92. DOI:10.1016/j.ijhm.2017.03.006

Han, H, & Hwang, J. 2015. Norm-based loyalty model (nlm): investigating delegates’ loyalty formation for environmentally responsible conventions. International Journal Of Hospitality Management, 46, 1-14. doi:10.1016/j.ijhm.2015.01.002

Hwang & Ok (2013); Hwang, J., & Ok, C. 2013. The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants. International Journal of Hospitality Management, 32, 121–131. DOI:10.1016/j.ijhm.2012.05.002

International Coffee Organization. 2021. World Coffee Consumption. http://www.ico.org/prices/new-consumption-table.pdf

Jung, H., & Yoon, H. 2013. Do employees’ satisfied customers respond with an satisfactory relationship? The effects of employees’ satisfaction on customers’ satisfaction and loyalty in a family restaurant. International Journal of Hospitality Management, 34, 1–8. DOI: 10.1016/j.

ijhm.2013.02.003

Kang, J., & Hyun, S. S. 2012. Effective communication styles for the customer-oriented service employee: Inducing dedicational behaviors in luxury restaurant patrons. International Journal of Hospitality Management, 31(3), 772–785. doi:10.1016/j.ijhm.2011.09.014

Kim & Shim (2017); Kim, H., & Shim, J. 2017. The effects of service qualities on customer satisfaction and behavioral intention in coffee shops. International Journal of Industrial Distribution & Business, 8(5), 95–109. DOI: 10.13106/ijidb.2017.vol8.no5.95.

Kotler, P & Amstrong, 2014. Principle of Marketing. 15th ed.Prentice Hall International Inc. New Jersey.

Lee, Won Seok ; Moon, Joonho & Song, Myungkeun, 2018. Attributes of The Coffee shops Business Related to Customer Satisfaction. Journal of Foodservice Business Research, Vol. 1, No. 1, Hal. 1-14.

Roostika, R.R. Ratna., & Pamurty, Safira Septananda.,. 2019. Attributes of The Coffee Shop Business Toward Customer Satisfaction: Empirical Evidence from Starbucks Empire XXI Yogyakarta. Universitas Islam Indonesia, Yogyakarta, Indonesia

Ryu, K., Lee, H., & Kim, W. 2012. The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200–223. DOI: 10.1108/09596111211206141

Singh, Shamsher & Saluja, Deepali, 2013. Customer Satisfaction Study of Barista Coffee. European Journal of Commerce an Management Research (EJMR), Vol. 2, Issue 6, Hal. 118-122.

Schiffman, L, Bednail, D, O’Cass, A, Paladino, A, Ward,S, Kanuk, L, 2008. Consumer Behaviour. 4th edn, Pearson Education, Australia

Schiffman, L & Kanuk, LL 2018, Perilaku Konsumen edisi ke-7, Indeks, Jakarta

Sugiyono, 2014. Metode Penelitian Kuantitatif, Kualitatif dan R & D. Bandung: Alfabeta.

Suhud, Usep et al, 2017. Measuring Brand Loyalty of Coffee shops Visitors in Jakarta. Asean Marketing Journal, Vol. IX, No. 1, Hal. 28-39.

Susanty, Aries & Kenny, Eirene, 2015. The Relationship between Brand Equity, Customer Satisfaction, and Brand Loyalty on Coffee shops: Study of Excelso and Starbucks. Asean Marketing Journal, Vol. VII, No. 1, Hal. 14-27.

Tjiptono, F dan G. Chandra. 2012. Pemasaran Strategik. Edisi 2. Andi Offset. Yogyakarta.

Tsaur, S., Luoh, H., & Syue, S. 2015. Positive emotions and behavioral intentions of customers in full-service restaurants: Does aesthetic labor matter? International Journal of Hospitality Management, 51, 115–126. DOI:10.1016/

j.ijhm.2015.08.015

Vanharanta, Hannu et al, 2015. Customers’ Conscious Experience in a Coffee shops. Procedia Manufacturing 3, Vol. 1, No. 1, Hal. 618-625.

Wardhana, Aditya., Kartawinata, Budi Rustandi., & Syahputra (2014). Analisis Positioningtop Brand Coffee Shop Berdasarkan Persepsi Pelanggandi Kota Bandung. Prosiding SNaPP2014 Sosial, Ekonomi, dan Humaniora ISSN 2089-3590 | EISSN 2303-2472

Downloads

Published

2024-02-12

Issue

Section

Articles