DETAIL KOLEKSI

Anteseden dari behavioral intention pada jasa katering makanan sehat


Oleh : Elsa Fadhilla

Info Katalog

Nomor Panggil : 2018_TA_MJ_022141141

Penerbit : FEB - Usakti

Kota Terbit : Jakarta

Tahun Terbit : 2018

Pembimbing 1 : Asep Hermawan

Subyek : Perceived value;Hospitalty management;Perceived quality

Kata Kunci : health concern, reference group, perceived value, emotion, perceived quality, behavioral intention


File Repositori
No. Nama File Ukuran (KB) Status
1. 2018_TA_MJ_022141141_Halaman-Judul.pdf 618.12
2. 2018_TA_MJ_022141141_Bab-1.pdf 519.39
3. 2018_TA_MJ_022141141_Bab-2.pdf 606.42
4. 2018_TA_MJ_022141141_Bab-3.pdf 530.7
5. 2018_TA_MJ_022141141_Bab-4.pdf 528.73
6. 2018_TA_MJ_022141141_Bab-5.pdf 467.99
7. 2018_TA_MJ_022141141_Daftar-Pustaka.pdf 603.05
8. 2018_TA_MJ_022141141_Lampiran.pdf 815.11

P Penelitian ini bertujuan untuk menguji dan meneliti pengaruh dari health concern dan reference group terhadap perceived value, emotion, dan perceived quality terhadap behavioral intention di kalangan konsumen pengguna jasa katering makanan sehat. Teknik sampel yang digunakan adalah purposive sampling, dengan kriteria responden konsumen yang pernah atau sedang menggunakan jasa katering makanan sehat dan berdomisili di Jakarta dan sekitarnya. Data diperoleh dengan menyebarkan kuesioner dan terkumpul sebanyak 138 responden. Alat analisis data yang digunakan adalah Structural Equation Model (SEM) melalui program AMOS.Hasil dari penelitian ini menunjukkan bahwa terdapat pengaruh positif health concern terhadap perceived value, terdapat pengaruh positif reference group terhadap perceived value, terdapat pengaruh positif perceived value terhadap behavioral intention, terdapat pengaruh positif emotion terhadap behavioral intention, dan terdapat pengaruh positif perceived quality terhadap behavioral intention.Penelitian ini menghasilkan implikasi yaitu penyedia jasa katering makanan sehat dan pemerintah dapat mengedukasi masyarakat mengenai pentingnya mengonsumsi makanan sehat dan penyedia jasa katering makanan sehat dapat melakukan inovasi pada menu makanan yang ditawarkan agar dapat meningkatkan penilaian baik konsumen dan melakukan Customer Relationship Management (CRM) untuk key customer mereka.

T This study aimed to identify and analyze the effect of health concern and reference group toward perceived value, and the effect of perceived value, emotion, and perceived value toward behavioral intention on healthy food catering services. The technique used for sample is purposive sampling, with the criteria of respondents who have or are currently subscribed for healthy food catering services and live in Jakarta and surrounding areas. Data were obtained by spreading the questionnaire and 138 respondents were collected. Data analysis tools that used was Structural Equation Modeling (SEM) via AMOS program.The results of this research show that heath concern has positive effect on perceived value, reference group has positive effect on perceived value, perceived value has positive effect on behavioral intention, emotion has positive effect on behavioral intention, and perceived quality has positive effect on behavioral intention.The findings provide several implications, i.e., providers of healthy food catering services and the government can educate the public on the importance of eating healthy food and healthy food catering service providers can innovate on the food menu offered in order to improve customer’s perceived value and do Customer Relationship Management (CRM) for their key customer.

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