ANALISIS TINGKAT LOYALITAS PELANGGAN DI WORK COFFEE BANDUNG

    Sheila Nikitta Dasilva, - (2022) ANALISIS TINGKAT LOYALITAS PELANGGAN DI WORK COFFEE BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Penelitian ini bertujuan untuk meneliti faktor yang mempengaruhi loyalitas pelanggan
    di Work Coffee Bandung dan Analisis tingkat loyalitas pelanggan di Work Coffee Bandung.
    Variabel faktor loyalitas pelanggan Service Quality, Brand Image, Customer Satisfaction dan
    Trust terhadap tingkatan loyalitas yaitu (switcher, habitual buyer, satisfied buyer, liking of the
    brand dan committed buyer)konsumen di Work Coffee Bandung. Penelitian ini menggunakan
    metode kuantitatif, pendekatan deskriptif dan verifikatif, Analisis yang digunakan analisis
    regresi linier berganda dengan sampel pada penelitian ini merupakan 100 konsumen di Work
    Coffee Bandung dengan teknik Accidental Sampling. Hasil dari penelitian ini memperlihatkan
    faktor yang berpengaruh positif dan signifikan terhadap tingkatan loyalitas pelanggan di Work
    Coffee Bandung adalah Service Quality, Brand Image dan Customers Satisfaction, Tingkat
    loyalitas pelanggan di Work Coffee berada di Liking Of The Brand yaitu konsumen yang
    sungguh-sungguh menyukai Work Coffee Bandung. Kesimpulan dari penelitian ini adalah
    variabel Service Quality, Brand Image dan Customers Satisfaction yang memiliki pengaruh
    signifikan terhadap tingkatan loyalitas pelanggan. Rekomendasi dari peneliti ini adalah
    meningkatkan Service quality, brand image, customer satisfaction dikarenakan dalam
    penelitian ini berpengaruh terhadap tingkatan loyalitas pelanggan, sedangkan untuk trust dapat
    menggunakan strategi yang lebih tepat dalam meningkatkan kepercayaan konsumen.
    Kata Kunci : Switcher, Habitual Buyer, Satisfied Buyer, Liking Of The Brand, Committed
    Buyer
    The number of coffee shops that have the same concept and service makes a
    decrease in revenue at Work Coffee Bandung. Knowing customer loyalty can
    increase the sense of customer loyalty. This study aims to examine the factors
    that influence customer loyalty at Work Coffee Bandung and analysis of
    customer loyalty levels at Work Coffee Bandung. The variable factors of
    customer loyalty are Service Quality, Brand Image, Customer Satisfaction and
    Trust to the level of loyalty (switcher, habitual buyer, satisfied buyer, liking of
    the brand and committed buyer) consumers at Work Coffee Bandung. This study
    uses quantitative methods, descriptive and verification approaches, The analysis
    used is multiple linear regression analysis with the sample in this study is 100
    consumers at Work Coffee Bandung with Accidental Sampling technique. The
    results of this study show that the characteristics of customer loyalty at Work
    Coffee are quite high. Factors that have a positive and significant effect on the
    level of customer loyalty at Work Coffee Bandung are Service Quality, Brand
    Image and Customers Satisfaction, The level of customer loyalty at Work Coffee
    is in Liking Of The Brand namely consumers who really like Work Coffee
    Bandung. The conclusion of this study is that the variables of Service Quality,
    Brand Image and Customers Satisfaction have a significant influence on the level
    of customer loyalty. Recommendations from this researcher are to improve
    service quality, brand image.
    Keywords: Switcher, Habitual Buyer, Satisfied Buyer, Liking Of The Brand,
    Committed Buyer

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    Official URL: http://repository.upi.edu
    Item Type: Thesis (S1)
    Additional Information: ID SINTA Dosen Pembimbing : Agus Sudono : 6134240 Gilang Pratama Putra : 6786959
    Uncontrolled Keywords: Loyalitas Pelanggan
    Subjects: H Social Sciences > HF Commerce
    L Education > L Education (General)
    Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
    Depositing User: Sheila Nikitta Dasilva
    Date Deposited: 27 Sep 2022 05:49
    Last Modified: 27 Sep 2022 05:49
    URI: http://repository.upi.edu/id/eprint/82739

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