HUBUNGAN KUALITAS MENU DAN KUALITAS PELAYANAN RIJSTAFFEL TERHADAP KEPUASAN KONSUMEN DI SAHIRA BUTIK HOTEL BOGOR

Abstract

Abstract

Background: The growing number of food and nutrition service industries has caused competition to meet the needs of the community (consumers) in order to obtain satisfaction with these institutions, to conduct food operations both commercially and non-commercially. Rijsttafel literally in Dutch means "rice table" is a way of serving food in sequence with a choice of dishes from various regions in the archipelago. Objective: To find out the relation between menu quality and service quality to consumer satisfaction at Sahira Boutique Hotel Bogor Method: This type of research is quantitative with a cross sectional study design, with a sample of 30 people. Data analysis with chi square test Results: From the results of the study the quality of the menu on the level of satisfaction found 11 people (36.7%) expressed dissatisfaction and as many as 19 people (63.3%) expressed satisfaction. Based on the chi square statistical test results obtained value (p = 0.69, p>0.05) there is no relationship between menu quality and customer satisfaction, the results of the study of service quality on the level of satisfaction found 7 people (30%) expressed dissatisfaction and as many as 21 people (70%) expressed satisfaction. Based on the chi square statistical test results obtained values (p = 0.92, p>0.05) there is no relationship between service quality and level of customer satisfaction Conclusion: There is no relation between menu quality and Rijstaffel service quality on customer satisfaction at Sahira Butik Hotel Bogor

 

Keywords: Menu quality, Service quality, Rijstaffel,  Level of satisfaction.

 

Abstrak

Latar Belakang: Banyaknya industri jasa makanan dan gizi yang berkembang menyebabkan adanya persaingan untuk dapat memenuhi kebutuhan masyarakat (konsumen) agar memperoleh kepuasan pada institusi tersebut, untuk melakukan penyelenggaraan makanan dengan baik secara komersial maupun non komersial. Rijsttafel secara harfiah dalam Bahasa Belanda berarti “meja nasi†merupakan cara penyajian makanan berurutan dengan pilihan hidangan dari berbagai daerah di nusantara.Tujuan: Mengetahui Hubungan Kualitas Menu dan Kualitas Pelayanan Rijstaffel terhadap Kepuasan Konsumen di Sahira Butik Hotel BogorMetode: Jenis penelitian ini kuantitatif dengan desain penelitian cross sectional, dengan sampel berjumlah 30 orang. Analisis data dengan uji chi square.Hasil: Kualitas menu terhadap tingkat kepuasan didapatkan 11 orang (36.7%) menyatakan tidak puas dan sebanyak 19 orang (63.3%) menyatakan puas. Berdasarkan hasil uji statistik chi square didapatkan nilai (p=0,69, p>0,05) berarti tidak ada hubungan antara kualitas menu terhadap kepuasan konsumen, hasil penelitian kualitas pelayanan terhadap tingkat kepuasan didapatkan 7 orang (30%) menyatakan tidak puas dan sebanyak 21 orang (70%) menyatakan puas.. Berdasarkan hasil uji statistik chi square didapatkan nilai (p=0,92, p>0,05) berarti tidak ada hubungan antara kualitas pelayanan dan tingkat kepuasan konsumen.Simpulan: Tidak ada hubungan antara kualitas menu dan kualitas pelayanan Rijstaffel terhadap kepuasan konsumen di Sahira Butik Hotel Bogor

 

Kata Kunci: Kualitas menu, kualitas pelayanan, Rijstaffel, Tingkat Kepuasan.