PENGARUH KINERJAPENGEMBANGAN PRODUKMELALUIPROGRAMLIVE COOKING TERHADAPPEMBELIAN ULANG DI RUMAH MAKAN BUMBU DESA CABANG LASWI :SurveipadaPelangganRumahMakanBumbuDesaCabangLaswi di Kota Bandung

DAMAYANTI, Irna (2012) PENGARUH KINERJAPENGEMBANGAN PRODUKMELALUIPROGRAMLIVE COOKING TERHADAPPEMBELIAN ULANG DI RUMAH MAKAN BUMBU DESA CABANG LASWI :SurveipadaPelangganRumahMakanBumbuDesaCabangLaswi di Kota Bandung. S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: http://repository.upi.edu

Abstract

Trade Industry, hotels and restaurants are growing in Indonesia and give an opportunity and new challenge for culinary companies. Restaurant industry and the restaurant still believe to be a form of economic enterprise which has a good prospect, even in a crisis situation. The challenge is the competition between business in the culinary which already exist. There are many big and small restaurants have to lead in the competition, especially about price, food quality, and service. In a company, one of the solution that companies should do is to increase innovation in the product development, so the consumers will buy again and raised a long-term loyalty. This study aims 1) to obtain an overview of the implementation of the performance of product development by live cooking program at Bumbu Desa Restaurant, 2) to gain an overview of repeat purchase at Bumbu Desa Restaurant and 3) to to find out how influential the performance of product development by live cooking program at Bumbu Desa Restaurant simultaneously or partially. The Object in this study is the customers who enjoy the product development by Live Cooking at Bumbu Desa Restaurant. Independent variable in this research is the program product development (X) to repeat purchase (Y). The type of research which applied is descriptive verificative, and the method which applied is explanatory survey with simple random sampling technique with number of samples are 100 respondents. Data analytical technique which applied is path analysis with the auxiliary is computer software SPSS 16.0. Result that obtained in this research show that product development has influence equal to 98.4% to repeat purchase. From the research result to hypothesis testing, we know that product development has a positive influence on repeat purchase

Item Type: Skripsi Tesis Atau Disertasi (S1)
Additional Information: No Panggil SMBS DAM p-2012
Uncontrolled Keywords: PENGEMBANGAN PRODUK,PROGRAM LIVE COOKING,PEMBELIAN ULANG
Subjects: L Education > LC Special aspects of education
Divisions: Fakultas Pendidikan Ekonomi dan Bisnis > Pendidikan Manajemen Perkantoran
Depositing User: Staf Koordinator 2
Date Deposited: 30 Jun 2014 03:35
Last Modified: 30 Jun 2014 03:35
URI: http://repository.upi.edu/id/eprint/10276

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