Ro’id, Rizka Meyra Zafira and Are, Robert La (2016) Preference of Customer to Choose Authentic Indonesian Food Case Study: Rumah Makan Gandy Sawangan Depok. Bachelor thesis, Swiss German University.

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Abstract

Every restaurant must have their own advantage which differentiates them with others. Rumah Makan Gandy Sawangan Depok reserved Ikan Pecak as an advantage food to differentiates with others. This study would like to find out the reasons that make customer to choose authentic indonesian food and the impact of the preference of customer to choose authentic indonesian food. In the previous study, the authors focus on consumer behaviour to purchase of product and none mentioned specifically the preference of customer to choose authentic indonesian food. The exploratory research in questionnaires methods will be used in this study to collect datas from Gandy's cutomers as respondens. It would be processed in SPSS 23 to find out the validity and reliability of the questionnaires and then using Simple Linear Regression to prove the impact on preference of customer to choose authentic indonesian food, where the preference of customer as independent variable and authentic indonesian food as dependent variable. The results of this study shows the reasons such as product, price, distribution, communication, economic, consumer psychology, motivation, perception, learning and memory make the customer to choose authentic indonesian food. And also find out the impact on preference of customer to choose authentic indonesian food which interpreted as objectivism, contructivism, and postmodernist.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Customer Behavior; Preference Of Customer; Authentic Indonesian Food.
Subjects:	T Technology > TX Home economics > TX901 Hospitality industry T Technology > TX Home economics > TX946.5 Food service
Divisions:	Faculty of Business Administration and Communication > Department of Hotel and Tourism Management
Depositing User:	Atroridho Rizky
Date Deposited:	17 Jul 2020 11:23
Last Modified:	17 Jul 2020 11:23
URI:	http://repository.sgu.ac.id/id/eprint/1252

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