THE EFFECT OF PRICING, TASTE, AND SERVICE QUALITY ON CUSTOMER SATISFACTION

Penulis

  • Leny Muniroh Universitas Ibn Khaldun Bogor
  • Andriyansah Andriyansah Universitas Ibn Khaldun Bogor
  • Ecin Kuraesin Universitas Ibn Khaldun Bogor

DOI:

https://doi.org/10.32832/manager.v7i4.19698

Abstrak

This study aims to determine how the effect of Pricing, Taste, and Service Quality on Consumer Satisfaction of Resto Bunder Lab. The research method used in this research is a quantitative approach. This data collection technique is carried out using several methods such as: Library method by collecting data using several books and journals, survey method through distributing questionnaires, interview method with respondents or research subjects directly, and online method data obtained from several websites, social media, or other
platforms.

Unduhan

Diterbitkan

2024-11-18

Cara Mengutip

Muniroh, L., Andriyansah, A., & Kuraesin, E. (2024). THE EFFECT OF PRICING, TASTE, AND SERVICE QUALITY ON CUSTOMER SATISFACTION. Manager : Jurnal Ilmu Manajemen, 7(4), 1–12. https://doi.org/10.32832/manager.v7i4.19698

Terbitan

Vol 7 No 4 (2024): NOVEMBER

Bagian

Articles

Lisensi

Hak Cipta (c) 2024 Leny Muniroh, Andriyansah Andriyansah, Ecin Kuraesin

Creative Commons License

Artikel ini berlisensi Creative Commons Attribution 4.0 International License.