Shella Oktaviani, - (2018) ANALISIS MENU ENGINEERING PADA MENU A’LA CARTEDI GRAND PASUNDAN CONVENTION HOTEL DALAM UPAYA MENINGKATKAN KEPUTUSAN PEMBELIAN MELALUISUGGESTIVE SELLING. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Tujuan dari penelitian ini yaitu untuk dapat mengetahui pengaruh dari menu dan suggestive selling terhadap keputusan pembelian. Metode penelitian yang dilakukan dalam penelitian ini adalah kuantitatif dan termasuk kedalam kategori deskriptif dan verivikatif kemudian metode eksperimen pun diterapkan dalam penelitian ini dengan menerapkan suggestive selling selama empat bulan di objek penelitian. Pengambilan sampel yang digunakan berdasarkan teknin non probability sampling, yang menjadi resonden dalam penelitian ini adalah tamu yang pernah mencoba menu a’la carte di Grand Pasundan Convention Hotel selama masa eksperimen berlangsung. Analisis yang digunakan adalah analisis regresi linier berganda. Hasil dari penelitian ini menunjukan bahwa secara parsial menu dan suggestive selling berpengaruh secara signifikan terhadap keputusan pembelian. Oleh karena itu sebaiknya perusahaan harus mengevaluasi dan meningkatkan kedua variabel tersebut kedalam perencanaan perusahaan demi meningkatkan keputusan pembelian pada menu a’la carte di Grand Pasundan Convention Hotel.;--The purpose of this study is to be able to determine the influence of the menu and suggestive selling to the purchase decision. The method used in this study is quantitative and included into the descriptive and verification categories then experimental methods were applied in this study by applying suggestive selling for four months in the object of research. Sampling is used based on the technique of non probability sampling, which is the respondent of this research is the guest who ever tried menu a’la carte at Grand Pasundan Convention Hotel during the experimental period. The analysis used is multiple linier regression analysis. The results of this study indicate that the partial menu and suggestive sellling have significant effect on purchasing decision. Therefore, the company should evaluate and improve both variables into the company’s planning to improve purchasing decision on the menu a’la carte at Grand Pasundan Convention Hotel.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil : S MIK SHE a-2018; Pembimbing : I. Agus Sudono, II. Oman Sukirman; NIM : 1401205. |
| Uncontrolled Keywords: | Menu Engineering, Promosi, Suggestive selling, Keputusan Pembelian, Menu Engineering, promotion, Purchase Decision. |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering |
| Depositing User: | Cintami Purnama Rimba |
| Date Deposited: | 30 Jul 2019 06:03 |
| Last Modified: | 30 Jul 2019 06:03 |
| URI: | http://repository.upi.edu/id/eprint/36471 |
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