TASTE, SERVICE QUALITY, AND CUSTOMER SATISFACTION

Megasari Gusandra Saragih

Abstract


This study aims to find the effect of taste and service quality on customer satisfaction. Respondents were 80 customers at Nelayan Shanghai Kitchen. The model used is Multiple Linear Regression and processed using SPSS version 24.0. It was found that taste and service quality had a significant effect either partially or simultaneously on customer satisfaction. Based on the coefficient of determination, it is known that 65.7% of customer satisfaction can be obtained and explained by taste and service quality. While the remaining 34.3% is explained by other variables not included in this study

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