THE INFLUENCE OF SERVICE, PRICE, PRODUCT QUALITY ON INCREASING
RESTAURANT SALES IGA BAKAR OEMIK IKA SIDOARJO JAWA TIMUR
Dublin Core
Title
THE INFLUENCE OF SERVICE, PRICE, PRODUCT QUALITY ON INCREASING
RESTAURANT SALES IGA BAKAR OEMIK IKA SIDOARJO JAWA TIMUR
RESTAURANT SALES IGA BAKAR OEMIK IKA SIDOARJO JAWA TIMUR
Subject
service, price, product quality, increased sales
Description
The aim of this research is to determine the influence of service, price and product
quality on increasing sales of the Iga Bakar Oemik Ika restaurant in Sidoarjo. This
study uses a quantitative approach. The population used in this research were people
who had made purchases at the Iga Bakar Oemik Ika restaurant in Sidoarjo with a
sample size of 150 people, so the sampling technique used was purposive sampling
technique. Data collection was carried out using an online research instrument (Google
Form) using a Likert scale. The independent variables studied by researchers include
service, price and product quality as well as the dependent variable, namely increased
sales. Resea rchers processed the data using SPSS software to test the proposed
hypothesis. The results of this research partially show that the service variable has a
significant positive effect on increasing sales of Iga Bakar Oemic Ika Sidoarjo. The
results of research on the price variable have a significant positive effect on increasing
sales of Iga Bakar Oemik Ika Sidoarjo. And the results on the product quality variable
significantly have a positive effect on increasing sales of Iga Bakar Oemik Ika Sidoarjo.
And simultaneously shows that the variables of service, price and product quality
influence the increase in sales of the Iga Bakar Oemic Ika restaurant in Sidoarjo. The
results of this research imply the importance of improving service, adjusting prices
and increasing product quality and increasing sales of the Iga Bakar Oemik Ika
restaurant in Sidoarjo.
quality on increasing sales of the Iga Bakar Oemik Ika restaurant in Sidoarjo. This
study uses a quantitative approach. The population used in this research were people
who had made purchases at the Iga Bakar Oemik Ika restaurant in Sidoarjo with a
sample size of 150 people, so the sampling technique used was purposive sampling
technique. Data collection was carried out using an online research instrument (Google
Form) using a Likert scale. The independent variables studied by researchers include
service, price and product quality as well as the dependent variable, namely increased
sales. Resea rchers processed the data using SPSS software to test the proposed
hypothesis. The results of this research partially show that the service variable has a
significant positive effect on increasing sales of Iga Bakar Oemic Ika Sidoarjo. The
results of research on the price variable have a significant positive effect on increasing
sales of Iga Bakar Oemik Ika Sidoarjo. And the results on the product quality variable
significantly have a positive effect on increasing sales of Iga Bakar Oemik Ika Sidoarjo.
And simultaneously shows that the variables of service, price and product quality
influence the increase in sales of the Iga Bakar Oemic Ika restaurant in Sidoarjo. The
results of this research imply the importance of improving service, adjusting prices
and increasing product quality and increasing sales of the Iga Bakar Oemik Ika
restaurant in Sidoarjo.
Creator
Andrian Octavia Purwati1, J.E Sutanto2
Date
2024
Contributor
PERI IRAWAN
Format
PDF
Language
ENGLISH
Type
TEXT
Files
Citation
Andrian Octavia Purwati1, J.E Sutanto2, “THE INFLUENCE OF SERVICE, PRICE, PRODUCT QUALITY ON INCREASING
RESTAURANT SALES IGA BAKAR OEMIK IKA SIDOARJO JAWA TIMUR,” Repository Horizon University Indonesia, accessed March 13, 2025, https://repository.horizon.ac.id/items/show/6937.
RESTAURANT SALES IGA BAKAR OEMIK IKA SIDOARJO JAWA TIMUR,” Repository Horizon University Indonesia, accessed March 13, 2025, https://repository.horizon.ac.id/items/show/6937.