Consumer Perception of Food Quality and Price at New Dewata Cafe Jimbaran Bali Restaurant
DOI:
https://doi.org/10.55927/wakatobi.v4i1.58Keywords:
Consumer Perception, Food Quality, Food PriceAbstract
This study aim to describe consumer perceptions of food quality at New Dewata Cafe, Jimbaran, Bali. The data collection methods included questionanaires, direct observations, document analysis, and in depth interviews. The data were analyzed using a quantitative descriptive approach. The results showed that the majority of respondents strongly agree that the café’s food quality is considered good, with the highest score appearing in the food price variable, while the lowest score was recorded in the food color variable. These result highlight the importance of improving the visual aspects of food presentation to enhance consumer appeal and maintain competitive advantage
References
Eka Pratiwi, A., & Isa, M. (2024). Pengaruh Keamanan Makanan, Kesadaran Kesehatan, Sertifikasi Halal Dan Harga Terhadap Keputusan Pembelian. Value : Jurnal Manajemen Dan Akuntansi, 19(1), 123–138. https://doi.org/10.32534/jv.v19i1.5068
Hakim, F. B., Yunita, P. E., Supriyadi, D., Isbaya, I., & Ramly, A. T. (2021). Persepsi, Pengambilan Keputusan, Konsep diri dan Value. Diversity: Jurnal Ilmiah Pascasarjana, 1(3). https://doi.org/10.32832/djip-uika.v1i3.3972
Maria Lydia Da Silva, Yesarela Pandu Mau, & I Wayan Rediyasa. (2024). Kuliner Lokal Bali sebagai Daya Tarik Wisata: Pengembangan di Candi Tebing Tegallinggah, Gianyar Bali. Reslaj: Religion Education Social Laa Roiba Journal, 6(12), 6531–6537. https://doi.org/10.47467/reslaj.v6i12.5320
Ngurah, I. G., Putra, H., Ariani, N. M., Sulistyawati, A. S., Studi, P., Pariwisata, D. I. V, Pariwisata, F., Udayana, U., No, J. R. G., Pos, K., & Fax, T. (2023). Faktor-faktor yang mempengaruhi konsumen untuk memilih the links restaurant , new kuta golf , badung - bali. 7(1), 20–38.
Padmaningrum, D., Fauza, G., Karunia, A. R., Juego, B., Nursiwi, A., Ariviani, S., & Prasetyo, H. (2023). Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes? Jurnal Teknologi Hasil Pertanian, 16(2), 144. https://doi.org/10.20961/jthp.v16i2.74733
Stephanie. (2012). Slovin’s Formula: What is it and When do I use it? - Statistics How To. In May 14, 2012.
Sugiyono. (2022). Metode Penelitian Kuantitatif. R&D Bandung, Alfabeta.
Sukarsa, A., Phina, D., Anggraini, D. R., Jaya Nugraha, J., Rivansky, K. A., & Ardianto, E. (2022). The Effect of Price and Perceived Quality Dimensions on Customer Satisfaction. PERWIRA - Jurnal Pendidikan Kewirausahaan Indonesia, 5(1), 55–65. https://doi.org/10.21632/perwira.5.1.55-65
Widianarko, B., & Hantoro, I. (2019). Mikroplastik dalam Seafood dari Pantai Utara Jawa. In Chemosphere (Vol. 228).
Wiwik Nirmala Sari1, P. G. M. (2023). Wisata Gastronomi: Mengenal Budaya Dan Sejarah Melalui Makanan Lokal ‘Sate Rembiga’ Di Mataram. Media Bina Ilmiah, 17(9), 1–22. http://binapatria.id/index.php/MBI/article/view/354
