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Detail
BukuIntegrasi Refined Kano’s Model Ke Dalam Kansei Engineering Untuk Mengevaluasi Preferensi Pelanggan Restoran
Bibliografi
Author: Andreas ; Sukwadi, Ronald (Advisor)
Topik: Kansei Engineering; Refined Kano’s Model; Casual Dining Restaurant; Customers Preferences
Bahasa: (ID )    
Penerbit: Program Studi Teknik Industri Fakultas Teknik Unika Atma Jaya     Tempat Terbit: Jakarta    Tahun Terbit: 2013    
Jenis: Theses - Undergraduate Thesis
Fulltext: Andreas's Undergraduate Theses.pdf (3.78MB; 65 download)
Ketersediaan
  • Perpustakaan Pusat (Semanggi)
    • Nomor Panggil: FTI-1046
    • Non-tandon: tidak ada
    • Tandon: 1
 Lihat Detail Induk
Abstract
Products And Services Of Similar Quality Are Ubiquitous In Today’s Global Market. Basically, Functionality And Usability Alone Are No Longer Prominent Success Factors In Product And Service Sales Because Customers Today Concern Themselves More On Satisfying Their Emotions. Kansei Engineering (KE) Has Shown Its Superiority In Investigating And Modeling Customer Emotion. KE Is A Product Development Tool Used To Identify User’s Perceptions And Find Quantitative Relationships Between Their Subjective Responses And Design Features. This Paper Proposes The Use Of KE And Refined Kano’s Model To Analyze The Impact Of Different Subjective Attributes On Consumers’ Satisfaction And Purchase Decisions. In The First Stage, Likert Scale Is Used To Measure The Subjective Component Of The Emotional State. In The Second Stage, Regression Analysis And Kano’s Model Are Used To Define The Relative Weight Of Each Emotional Attribute. This Paper Shows That There Are Five Attributes Which Are Related To Customers’ Emotions Regarding Casual Dining Restaurant Design. However, Only Four Attributes That Result In Customers’ Satisfaction.
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