DETAIL KOLEKSI

Anteseden dari behavioral intention


Oleh : Restu Diannissa

Info Katalog

Nomor Panggil : 2018_TA_MJ_022141071

Penerbit : FEB - Usakti

Kota Terbit : Jakarta

Tahun Terbit : 2018

Pembimbing 1 : Luki Adiati Pratomo

Subyek : Health concern;Marketing management

Kata Kunci : health concern, perceived value, quality of restaurant, behavioral intention.


File Repositori
No. Nama File Ukuran (KB) Status
1. 2018_TA_MJ_022141071_Halaman-Judul.pdf 943.21
2. 2018_TA_MJ_022141071_Bab-1.pdf 551.47
3. 2018_TA_MJ_022141071_Bab-2.pdf 672
4. 2018_TA_MJ_022141071_Bab-3.pdf 861.54
5. 2018_TA_MJ_022141071_Bab-4.pdf 828.25
6. 2018_TA_MJ_022141071_Bab-5.pdf 521.87
7. 2018_TA_MJ_022141071_Daftar-Pustaka.pdf 766.11
8. 2018_TA_MJ_022141071_Lampiran.pdf 2557.99

P Penelitian ini bertujuan untuk melihat pengaruh health concern terhadap behavioralintention melalui perceived value dan quality of restaurant. Teknik pengambilansampel yang digunakan adalah purposive sampling. Sampel yang digunakansebanyak 242 responden yang pernah makan di restoran makanan sehat. Variabeldependen dalam penelitian ini adalah behavioral intention. Variabel mediator dalampenelitian ini adalah health concern dan quality of restaurant. Metode analisis yangdigunakan adalah SEM hasil penelititan ini menunjukkan bahwa, 1) terdapatpengaruh positif health concern terhadap quality of restaurant. 2) terdapat pengaruhpositif perceived value terhadap behavioral intention. 3) terdapat pengaruh positifquality of restaurant terhadap behavioral intention. 4) terdapat pengaruh positifquality of restaurant terhadap perceived value. Peneliti selanjutnya diharapkan dapatmeneliti jenis jasa makanan sehat lainnya seperti katering makanan sehat,memperluas jangkauan responden yang digunakan, sebaiknya menambahkanvariabel satisfaction.

T The purpose of this research was to see if the influence of health concern towardsbehavioral intention mediated by perceived value and quality of restaurant. Thetechnique that I used to take the sample is purposive sampling. The samples used are242 respondents which ate healthy food in healthy food restaurant. Dependentvariable in this research is behavioral intention. Independent variable in this researchis health concern. Mediator variables in this research are perceived value and qualityof restaurant.analysis method in this research is SEM. The result of this researchshows that 1) health concern positively influenced quality of restaurant. 2) perceivedvalue positively influenced behavioral intention. 3) quality of restaurant positivelyinfluenced behavioral intention. 4) quality of restaurant positively influencedperceived value. For the future research can reaserch any kind of healthy foodservice industry, not just in healthy food restaurant industry, expand the range ofrespondents used, added satisfaction as an extra variable.

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