Detail Analysis Of Food Quality, Service Quality, And Price Toward Purchasing Decision Of Molecular Cuisine Bibliografi Author: HARTANTO, ANDREAS ; Sukwadi, Ronald (Advisor) Topik: AMOS; SEM; Purchasing Decision; Molecular Cuisine Bahasa: (ID )     Penerbit: Program Studi Teknik Industri Fakultas Teknik Unika Atma Jaya     Tempat Terbit: Jakarta    Tahun Terbit: 2017     Jenis: Theses - Undergraduate Thesis Fulltext: Andreas Hartanto’s Undergraduate Theses.pdf (5.56MB; 51 download) Ketersediaan Perpustakaan Pusat (Semanggi) Nomor Panggil: FTI-1353 Non-tandon: tidak ada Tandon: 1  Lihat Detail Induk Abstract Indonesia as a developing country growing in economic aspects has solid growths and supported by Indonesia’s improving purchasing power amid the accelerating economy and higher commodity price and beverage industry. The purpose of this research is to identify to ascertain causes and find the relationships between aspects, which could be a reference for restaurants, investor to consider whether to apply molecular cuisine on their restaurant or not as this research aims to analyze customers’ behavior towards molecular cuisine. Questionnaires have been distributed to molecular cuisine customers to gather information regarding their opinions on current molecular cuisine restaurant in Jakarta. Analysis using Structural Equation Method is used to analyze data collected from the customers. The result of this research provides marketing strategy that should be implemented and considered by molecular cuisine restaurant in Jakarta in order to increase customer purchasing decision. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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