Pengaruh Servicescape Terhadap Customer Loyalty Restoran Limited Service di McDonald's Surabaya
DOI:
https://doi.org/10.35590/jeb.v6i2.1233Keywords:
Servicescape, McDonald, Loyalitas Konsumen, WOM, Restoran, Kepuasan Konsumen, EWOM, SWB, Emosi Pelanggan, Restoran Layanan TerbatasAbstract
Tujuan dari makalah ini adalah untuk menganalisis pengaruh servicescape baik dalam hal pementasan substansial dan pementasan komunikatif pada emosi konsumen restoran limited-service (McDonald's) di Surabaya yang menghasilkan kepuasan pelanggan dan ditampilkan dalam perilaku loyalitas, yaitu niat kembali (return intention), WOM intention, dan EWOM intention. Metodologi yang digunakan dalam makalah ini adalah Survei dengan SEM analisis. Hasil penelitian menunjukkan bahwa: 1.Ada pengaruh positif dan signifikan antara Substatntive Staging of Servicescape (SSoS) pada emosi pelanggan; 2. Ada pengaruh positif dan signifikan dari Communicative Staging of servicescape (CSoS) pada emosi pelanggan; 3.Ada pengaruh positif dan signifikan emosi pelanggan terhadap kepuasan; 4.Ada pengaruh positif dan signifikan dari kepuasan terhadap Subyektif - Kesejahteraan (SWB); 5.Ada pengaruh positif tetapi tidak signifikan kepuasan pada Keseluruhan Kualitas Hidup (QoL); 6.Ada pengaruh positif dan signifikan dari Subjektif-Kesejahteraan (SWB) pada Kualitas Hidup secara keseluruhan; 7.Ada pengaruh positif dan signifikan kepuasan terhadap loyalitas pelanggan; 8. Ada pengaruh positif dan signifikan dari loyalitas pelanggan pada niat pengembalian; 9. Ada pengaruh positif dan signifikan dari loyalitas pelanggan pada niat WOM; 10.Ada pengaruh positif dan signifikan dari loyalitas pelanggan pada niat EWOM.References
Akbar, C. (2017, November 24). Kemenperin: Industri Makanan Minuman Masih Jadi Andalan di 2018. Retrieved from TEMPO.CO: https://bisnis.tempo.co/read/1036777/kemenperin-industri-makanan-minuman-masih-jadi-andalan-di-2018
Alvi, & Mohsin. (2016). A Manual for Selecting Sampling Techniques in Research. Munich Personal RePEc Archive , 1-53.
Bangkapos.com. (2018, Mei 11). Ini 5 Kota dengan Jumlah Penduduk Terbanyak di Indonesia. Retrieved from BANGKAPOS.COM: http://bangka.tribunnews.com/2018/05/11/ini-5-kota-dengan-jumlah-penduduk-terbanyak-di-indonesia
Bitner, M. J. (1992). Servicescapes: The Impact of Physical Surroundings on Customers and Employees. Journal of Marketing, 57 - 71.
BPS. (2017). Statistik Indonesisa Dalam Infografis : Statistical Yearbook of Indonesia in Infografis 2017. Jakarta: Badan Pusat Statistik Indonesia.
Chang, K.-C. (2016). Effect of servicescape on customer behavioral intentions: Moderatingroles of service climate and employee engagement. International Journal of Hospitality Management, 116-128.
Dedeoglu, B. B., Bilgihan, A., Ye, B. H., Buonincontri, P., & Okumus, F. (2018). The impact of servicescape on hedonic value and behavioral intentions: The importance of previous experience. International Journal of Hospitality Management, 10-20.
Dong, P., & Siu, N. Y.-M. (2013). Servicescape elements, customer predispositions and service experience: The case of theme park visitors. Tourism Management, 541-551.
Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2010). Multivariate Data Analysis, 7th Edition. New Jersey: Pearson Education Inc.
Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2014). Multivariate Data Anlysis. Edinburgh Gate: Pearson Educated Limited.
Hanks, L., & Line, N. D. (2018). The restaurant social servicescape: Establishing a nomological framework. International Journal of Hospitality Management, 13-21.
Hanks, L., Line, N., & Kim, W. G. (2017). The impact of the social servicescape, density, and restaurant type on perceptions of interpersonal service quality. International Journal of Hospitality Management, 35-44.
Lin, I. Y., & Worthley, R. (2012). Servicescape moderation on personality traits,emotions, satisfaction, and behaviors. International Journal of Hospitality Management, 31-42.
Maddux, J. E. (2017). Subjective Well-Being and Life Satisfaction. United State: Routledge.
Meng, B., & Choi, K. (2017). Theme restaurants’ servicescape in developing quality of life: The moderating effect of perceived authenticity. International Journal of Hospitality Management, 89-99.
Mun, S. G., & Jang, S. (2018). Restaurant operating expenses and their effects on profitability enhancement. International Journal of Hospitality Management, 68-76.
Richard, M. (2018, Juli 26). Ini Tantangan Pengembangan Bisnis Restoran di Indonesia. Retrieved from Bisnis Indonesia: http://industri.bisnis.com/read/20180726/12/821000/ini-tantangan pengembangan- bisnis-restoran-di-indonesia
Sekaran, U., & Bougie, R. (2016). Research Methods for Business : A Skill-Building Approach. Italy: John Wiley & Sons Ltd.
Setyawan, A. (2018). Green product buying intentions among young consumers: extending the application of theory of planned behavior. Problems and Perspectives in Management, 145-154.
Srivastava, M., & Rai, A. K. (2018). Mechanics of engendering customer loyalty : A Conceptual Framework. IIMB Management Review, 207-218.
Surya.co.id. (2016, Maret 15). Jumlah Restoran di Kota Surabaya Tambah Banyak, DKKP Target Penerimaan Pajak Rp 287 M. Retrieved from Berita Surabaya: http://surabaya.tribunnews.com/2016/03/15/jumlah-restoran-di-kota-surabaya-tambah-banyak-dkkp-target-penerimaan-pajak-rp-287-m
Surya.co.id. (2018, Januari 19). Pertumbuhan Kinerja Restoran dan Kafe di Surabaya Stagnan, Pengusaha Diminta Lakukan ini. Retrieved from Berita Ekonomi Bisnis: http://surabaya.tribunnews.com/2018/01/19/ pertumbuhan-kinerja-restoran-dan-kafe-di-surabaya-stagnan-pengusaha-diminta-lakukan-ini
Voon, B. H. (2012). Role of Service Environment for Restaurants: The Youth Customers’ Perspective. Procedia - Social and Behavioral Sciences, 388 – 395.
Weiten, W. (2013). Psychology Themes and Variations. Nevada: WADSWORTH CENGAGE Learning.
Woo, E., Kim, H., & Uysal, M. (2015). Life satisfaction and support for tourism development. Annals of Tourism Research, 84–97.
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
This work is licensed under a Creative Commons Attribution 4.0 International License.









