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All Journal MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management Jurnal Penelitian Hutan Tanaman Biogenesis: Jurnal Ilmiah Biologi Bogor Hospitality Journal
Melewanto Patabang
School Of Vocational Studies, IPB University (Bogor Agricultural University), Cilibende Campus, Bogor, Indonesia 16151
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology Social Sciences Other

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Journal : Bogor Hospitality Journal

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FAKTOR YANG MEMPENGARUHI KEPUASAAN KONSUMEN DALAM MEMILIH KULINER TRADISIONAL KOTA BOGOR Dyah Prabandari; Kania Sofiantina Rahayu; Annisa Rizkiriani; Melewanto Patabang; Natasha Indah Rahmani
Bogor Hospitality Journal Vol 7 No 1 (2023): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v7i1.77

Abstract

The condition of culinary tourism in Bogor is dominated by modern cuisine, which has led to the exclusion of traditional cuisine. This research aims to determine the factors influencing tourist or consumer satisfaction in choosing traditional culinary delights in Bogor City. The method used in this study is quantitative. The analysis used in this research to determine the level of feasibility of the questionnaire used was the validity and reliability test to test the questionnaire for determining the attributes of tourist or consumer satisfaction. The subsequent analysis used in this research is a regression analysis to determine the factors influencing consumer satisfaction in choosing traditional culinary delights in Bogor City. The research results show that culinary products can make tourists or consumers satisfied. Bogor City's traditional culinary products consist of a variety of products with varying levels of taste, quality, presentation, and packaging. The price, service, or motivation don't affect tourist satisfaction when choosing culinary.
Co-Authors Aah Ahmad Almulqu Adrin Adrin Annisa Rizkiriani Dyah Prabandari Hardjanto Hardjanto Hardjanto Hardjanto Hardjanto Hardjanto Julianus Dising Kania Sofiantina Rahayu Natasha Indah Rahmani Yulius Hero