ANALISIS KUALITAS PELAYANAN DI RESTORAN KELONG BABA KOTA BATAM
Keywords:
Restaurant, Service QualityAbstract
A restaurant is a business in the food service industry or part of a tourist accommodation business whose role is to meet the needs of tourists or customers. In this case, good service quality really determines the development of restaurants outside of food and drink. Free. Kelong Baba Batam Restaurant is a restaurant that provides quality service. This research aims to see the application of service quality and what improvements can be made in the management of the Kelong Baba Batam Restaurant, so that the quality of the restaurant's service can be improved or reduced. This research will be carried out using a qualitative descriptive approach. Kelong Baba Restaurant itself has a modern concept and has an attractive interior that makes guests comfortable eating there. Not only is the interior attractive, Kelong Baba Restaurant is also very sensitive to what guests need to make the guests themselves comfortable.
Downloads
References
Ambalegin, Arianto, T., & Azharman, Z. (2019). Kampung Tua Nongsa Sebagai Tujuan Wisata Berbasis Kearifan Lokal Budaya Melayu Batam. Dinamisia : Jurnal Pengabdian Kepada Masyarakat, 3, 67–75. https://doi.org/10.31849/dinamisia.v3i2.2863
Bisnis, P., Data, P., & Penduduk, S. (2021). Hasil Sensus Penduduk Batam 2020. 1–11.
Desi Karolina, R. (2021). Kebudayaan Indonesia (Fachri Ulil Albab (ed.); Eri Setiaw).
Melemang, T. (2015). Budaya Batam. 4–7.
Nurul Fahmi, Sukmawati, Fernita Toding R, D. E. P. (2014). UNSUR-UNSUR KEBUDAYAAN.
Presiden Republik Indonesia. (2005). Keputusan Presiden Republik Indonesia Nomor 25 Tahun 2005 Tentang Perubahan Kelima Atas Keputusan Presiden Republik Indonesia Nomor 41 Tahun 1973 Tentang Daerah Indutri Pulau Batam. 1–5.
Sugiyono, D. (2013). Metode Penelitian Kuantitatif, Kualitatif, dan Tindakan. Alfabeta,.
Sumarto, S. (2019). Budaya, Pemahaman dan Penerapannya. Jurnal Literasiologi, 1(2), 16. https://doi.org/10.47783/literasiologi.v1i2.49
Ahyar, H., Maret, U. S., Andriani, H., Sukmana, D. J., Mada, U. G., Hardani, S.Pd., M.
S., Nur Hikmatul Auliya, G. C. B., Helmina Andriani, M. S., Fardani, R. A.,
Ustiawaty, J., Utami, E. F., Sukmana, D. J., & Istiqomah, R. R. (2020). Buku Metode Penelitian Kualitatif & Kuantitatif (Issue March).
Ainul, A. (2021). Pengaruh Kualitas Pelayanan Terhadap Kepuasan Pelanggan di Gubuk Cafe Dalegan Gresik. Jurnal Administrasi Bisnis, 2(11–12).
Antrian, T. (2018). Penelitian kualitatif. 157–165.
Awaeh, A. S. (2019). Pengaruh Komunikasi Food & Beverage Service dan Kitchen Terhadap Kualitas Pelayanan di Sintesa Peninsula Hotel Manado. Politeknik Negeri Manado.
BPS Kota Batam. (2023). Jumlah Wisatawan Mancanegara yang Datang Kunjungan.
Cahya Utami, A., Ismiyah, E., & HIdayat. (2022). Evaluasi Kualitas Pelayanan Pelanggan pada Rumah Makan Barokah dengan Metode SERVQUAL dan Index Potential Gain Customer Value. Serambi Engineering, 7(3), 3466–3472.
Fandy Tjiptono. (2017). Pelayanan Kualitas Produk Dan Jasa. 15(2), 1–23.
Irsanti, G. A., & Aliyah, I. (2020). Faktor Pendorong Kunjungan Kembali Pada Pariwisata Cagar Budaya Keraton Kasunanan, Surakarta. Cakra Wisata.
Jayanti, N. D. (2016). Kualitas Pelayanan (Reliability, Responsiveness, Assurance, Emphaty, Tangibles ) Di Legend Premium Coffee Yogyakarta. Fakultas Teknik Universitas Negeri Yogyakarta Untuk, 1–97.
Komang, N., Andarista, D., Wayan, N., Mitariani, E., & Imbayani, I. G. A. (2013). Pengaruh Kualitas Pelayanan,Kualitas Produk Dan Persepsi Harga Terhadap Kepuasan Konsumen Pada MM Juice & Restaurant Cabang Teuku Umar. 222– 233.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Marlow Shane Batti, Dailami Dailami, Moh Thamdzir, Wahyudi Ilham, Haufi Sukmamedian
This work is licensed under a Creative Commons Attribution 4.0 International License.
