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dc.contributor.authorPadmaningrum, Dwiningtyas
dc.contributor.authorFauza, Gusti
dc.contributor.authorKarunia, Aulia Rahma
dc.contributor.authorJuego, Bonn
dc.contributor.authorNursiwi, Asri
dc.contributor.authorAriviani, Setyaningrum
dc.contributor.authorPrasetyo, Hari
dc.date.accessioned2023-11-07T07:57:13Z
dc.date.available2023-11-07T07:57:13Z
dc.date.issued2023
dc.identifier.citationPadmaningrum, D., Fauza, G., Karunia, A. R., Juego, B., Nursiwi, A., Ariviani, S., & Prasetyo, H. (2023). Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes?. <i>Jurnal Teknologi Hasil Pertanian</i>, <i>16</i>(2), 144-159. <a href="https://doi.org/10.20961/jthp.v16i2.74733" target="_blank">https://doi.org/10.20961/jthp.v16i2.74733</a>
dc.identifier.otherCONVID_194332872
dc.identifier.urihttps://jyx.jyu.fi/handle/123456789/91786
dc.description.abstractThe number of restaurants has increased recently and leads to a pierce competition in this business. To be more competitive, restaurant owners need to pay more attention on customer satisfaction. This study is aimed to examine customer satisfaction on restaurant using three variables, namely food quality, services, and environment facilities in a restaurant. Unlike studies in this area the variables were evaluated using food safety criteria where the customers’s knowledge about food safety issues were measured to analyze whether it affects the customer perception and satisfaction. The importance-performance analysis (IPA) is used to explain which attributes that need to be improved after mapping the customer expectation and perceptions. Implementing IPA to could help restaurant owners to concentrate on improving the priority quality attributes, i.e., the attributes that are importance for customers but have relatively low performance. A questionnaire with food safety perspective question were distributed to 400 customers and 395 quesioner were completed. The IPA Diagram reveals that the higher the consumers knowledge the more attributes were suggested to be improved.en
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherUniversitas Sebelas Maret
dc.relation.ispartofseriesJurnal Teknologi Hasil Pertanian
dc.rightsCC BY-NC 4.0
dc.subject.otherfood safety
dc.subject.otherIPA
dc.subject.otherknowledge
dc.subject.otherrestaurant
dc.titleDoes Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes?
dc.typearticle
dc.identifier.urnURN:NBN:fi:jyu-202311077820
dc.contributor.laitosKauppakorkeakoulufi
dc.contributor.laitosSchool of Business and Economicsen
dc.contributor.oppiaineResurssiviisausyhteisöfi
dc.contributor.oppiaineYritysten ympäristöjohtaminenfi
dc.contributor.oppiaineKansainvälinen kehitystutkimusfi
dc.contributor.oppiaineSchool of Resource Wisdomen
dc.contributor.oppiaineCorporate Environmental Managementen
dc.contributor.oppiaineInternational Development Studiesen
dc.type.urihttp://purl.org/eprint/type/JournalArticle
dc.type.coarhttp://purl.org/coar/resource_type/c_2df8fbb1
dc.description.reviewstatuspeerReviewed
dc.format.pagerange144-159
dc.relation.issn2614-7920
dc.relation.numberinseries2
dc.relation.volume16
dc.type.versionpublishedVersion
dc.rights.copyright© Authors 2023
dc.rights.accesslevelopenAccessfi
dc.subject.ysoruoka
dc.subject.ysoasiakaspalvelu
dc.subject.ysoasiakkaat
dc.subject.ysoelintarviketurvallisuus
dc.subject.ysoravintola-ala
dc.subject.ysoravintolat
dc.subject.ysoodotukset
dc.subject.ysoasiakastyytyväisyys
dc.format.contentfulltext
jyx.subject.urihttp://www.yso.fi/onto/yso/p3670
jyx.subject.urihttp://www.yso.fi/onto/yso/p1379
jyx.subject.urihttp://www.yso.fi/onto/yso/p3294
jyx.subject.urihttp://www.yso.fi/onto/yso/p20955
jyx.subject.urihttp://www.yso.fi/onto/yso/p18807
jyx.subject.urihttp://www.yso.fi/onto/yso/p1634
jyx.subject.urihttp://www.yso.fi/onto/yso/p820
jyx.subject.urihttp://www.yso.fi/onto/yso/p7217
dc.rights.urlhttps://creativecommons.org/licenses/by-nc/4.0/
dc.relation.doi10.20961/jthp.v16i2.74733
jyx.fundinginformationThe authors thankfully acknowledge the financial support provided by LPPM Universitas Sebelas Maret on this research with contract no. 1035.1/UN27.22/PT.01.03/202.
dc.type.okmA1


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