PENGARUH TEMPAT, SUASANA DAN PROMOSI TERHADAP KEPUASAN KONSUMEN WISATAWAN DI RUMAH MAKAN MIE KOCOK PA ULOH TEA BUAH BATU KOTA BANDUNG

Muhammad Rizki Arif Pratama, - and Caria Ningsih, - and Ilmiati Tsaniah, - (2025) PENGARUH TEMPAT, SUASANA DAN PROMOSI TERHADAP KEPUASAN KONSUMEN WISATAWAN DI RUMAH MAKAN MIE KOCOK PA ULOH TEA BUAH BATU KOTA BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh tempat, suasana, dan promosi terhadap kepuasan konsumen wisatawan di Rumah Makan Mie Kocok Pa Uloh Tea Buah Batu, Kota Bandung. Latar belakang penelitian ini didasarkan pada meningkatnya minat wisatawan terhadap wisata kuliner, namun masih ditemukan keluhan terhadap aspek kenyamanan tempat, suasana, dan minimnya promosi. Penelitian ini menggunakan pendekatan kuantitatif menggunakan bantuan aplikasi olah data SPSS 2.6 dengan metode survei terhadap 100 responden yang merupakan wisatawan domestik dari luar Kota Bandung. Teknik pengambilan sampel menggunakan purposive sampling. Data dianalisis menggunakan regresi linear berganda untuk mengetahui pengaruh masing-masing variabel terhadap kepuasan konsumen. Hasil penelitian menunjukkan bahwa secara parsial maupun simultan, variabel tempat (X1) , suasana (X2) , dan promosi (X3) berpengaruh signifikan terhadap kepuasan konsumen wisatawan (Y). Temuan ini memperkuat pentingnya perbaikan pada aspek fisik rumah makan, peningkatan suasana yang nyaman, serta optimalisasi promosi digital agar dapat meningkatkan daya saing konsumen di sektor kuliner tradisional. This study aims to analyze the influence of location, ambiance, and promotion on tourist consumer satisfaction at Rumah Makan Mie Kocok Pa Uloh Tea in Buah Batu, Bandung City. The background of this research is based on the growing interest of tourists in culinary tourism, although complaints are still found regarding the comfort of the place, the atmosphere, and the lack of promotion. This study uses a quantitative approach with the help of SPSS 2.6 data processing software, employing a survey method involving 100 respondents who are domestic tourists from outside Bandung. The sampling technique used is purposive sampling. The data were analyzed using multiple linear regression to determine the effect of each variable on consumer satisfaction. The results show that both partially and simultaneously, the variables of location (X1), ambiance (X2), and promotion (X3) have a significant influence on tourist consumer satisfaction (Y). These findings emphasize the importance of improving the physical aspects of the restaurant, enhancing a comfortable atmosphere, and optimizing digital promotion to increase competitiveness in the traditional culinary sector.

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Item Type:	Thesis (S1)
Additional Information:	ID SINTA Dosen Pembimbing : Caria Ningsih: 6039392
Uncontrolled Keywords:	Tempat, Suasana, Promosi, Kepuasan Konsumen, Wisata Kuliner, Mie Kocok. Place, Atmosphere, Promotion, Consumer Satisfaction, Culinary Tourism, Mie Kocok.
Subjects:	H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management T Technology > TX Home economics
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Muhammad Rizki Arif Pratama
Date Deposited:	20 Nov 2025 07:04
Last Modified:	20 Nov 2025 07:04
URI:	http://repository.upi.edu/id/eprint/143493

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