TINGKAT KEPENTINGAN DAN KEPUASAN. KONSUMEN "FREE STANDING OPERATION RESTAURANT"

Authors

  • I Nyoman Arcana Sekolah Tinggi Pariwisata Nusa Dua Bali

DOI:

https://doi.org/10.52352/jpar.v10i2.264

Keywords:

ree standing operation restaurant, importance-performance analy­is

Abstract

The aim of this study was to investigate the elements of marketing mix (Morrison, 2002) which comprised of product, price, place/distribution, promotion, people, programming, packaging, and partnership (8Ps) of the free standing restaurants
in Ubu, Bali. Data were collected by distributing questionnaires to guests who had their meals in the restaurants in Ubud. A number of 135 completed questionaires analysed using Important-Performance Analysis. The results showed that there were twelve (12) factors considered very important by the customers and the performance of the restaurants was high; thirteen (13) factors were con­sidered not important by the customers and the peformance of the restaurants was low; two (2) factors were considered not important by the customers but the performance of the restaurants was high; and there were no factors considered to be important by the customers but had low performance. 

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Published

2011-09-19

How to Cite

Arcana, I. N. (2011). TINGKAT KEPENTINGAN DAN KEPUASAN. KONSUMEN "FREE STANDING OPERATION RESTAURANT". Jurnal Kepariwisataan, 10(2), 173–200. https://doi.org/10.52352/jpar.v10i2.264