PENGARUH DARI PERSEPSIAN KUALITAS, PERSEPSIAN NILAI, KEPUASAN KONSUMEN, DAN PREFERENSI MEREK PADANIAT PEMBELIAN ULANG (Studi Pada Produk Rumah Makan King Fried Chicken)

CIPTADI, IKHSAN (2010) PENGARUH DARI PERSEPSIAN KUALITAS, PERSEPSIAN NILAI, KEPUASAN KONSUMEN, DAN PREFERENSI MEREK PADANIAT PEMBELIAN ULANG (Studi Pada Produk Rumah Makan King Fried Chicken). Other thesis, Universitas Sebelas Maret.

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    Abstract

    This paper developed to explain the model which described the effect of perceived quality, perceived of value, consumer satisfaction, and brand preference on repurchase intention. This research uses. The analysis and results of the research is based on interview data collected from 141 consumers who have an intention to repurchase King Fried Chicken’s restaurant product. Samplecollection used purposive sampling method to obtain an information which needed in this study. Structural equation model is used to get the results of the model. Data accuracy obtained by validity and reliability test so that the data on this study is feasible to test by other statisticmethod. The analysis finds that perceived quality, consumer satisfaction, and brand preference have a positive significant effect on repurchase intention. This findings is expected to give an understanding about the efforts which can be used to increase repurchase intention. Those efforts are increasing consumer satisfaction and brand preference by developing a good perceived quality. This paper is also describe an implication of this study on theory, methodology, and chances for advanced studi. Keywords : perceived quality, perceivedvalue, consumer satisfaction, brand preference, repurchase intention

    Item Type: Thesis (Other)
    Subjects: H Social Sciences > HB Economic Theory
    H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
    Divisions: Fakultas Ekonomi
    Fakultas Ekonomi > Manajemen
    Depositing User: Andika Setiawan
    Date Deposited: 22 Jul 2013 17:09
    Last Modified: 22 Jul 2013 17:09
    URI: https://eprints.uns.ac.id/id/eprint/7899

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