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Customer Perceived Value in Ethnic Japanese Restaurants: Which Factors are Considered?

ETIKONOMI · Vol. 22 No. 2 (2024) · hlm. 457–472

DOI
10.15408/etk.v22i2.30641
ISSN
2461-0771, 1412-8969
Terbit
2024-03-30
Penerbit
Faculty of Economic and Business, Universitas Islam Negeri Syarif Hidayatullah Jakarta
Bahasa
eng

Abstrak

Ethnic restaurants are currently a fascinating topic, as they promote specific ethnic cultures and provide customers with a chance to try something new and different. Ethnic restaurants often offer flavours that are truly representative of a certain culture. This research investigates the factors that influence customer perceived value in Japanese ethnic restaurants. Data were collected through an online survey completed by customers who had visited a Japanese ethnic restaurant, Marugame Udon, in Indonesia. The Structural Equation Model (SEM) was applied to test the hypotheses. The findings of this study demonstrate that food quality, employee service quality, and price fairness positively affect customers’ perceived value. In contrast, the dining atmospheric quality and restaurant authenticity do not affect customers' perceived value. Studies on customer perceived value in ethnic Japanese restaurants are still incredibly rare in the literature., especially in Indonesia and Malaysia. Thus, this study aims to fill that gap, providing valuable insights for future research and restaurant management.JEL Classification: M10, M11, M21How to Cite:Urdianti, D., Qamari, I.N., & Hasan, W. H. W. (2023). Customer Perceived Value in Ethnic Japanese Restaurant: Which Factors are Considered? Etikonomi, 22(2), 457 – 472. https://doi.org/10.15408/etk.v22i1.30641.

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  • Muhammadiyah University of Yogyakarta
  • Universiti Teknologi MARA
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Rekan penulisOrganisasiArtikel bersama
Askar GaradMuhammadiyah University of Yogyakarta1
Abdullah M. Al‐AnsiMuhammadiyah University of Yogyakarta1
Sri Handari WahyuningsihMuhammadiyah University of Yogyakarta1
Reni HerawatiMuhammadiyah University of Yogyakarta1
Heru Kurnianto TjahjonoMuhammadiyah University of Yogyakarta1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.uinjkt.ac.id/index.php/etikonomi/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Customer Perceived Value in Ethnic Japanese Restaurants: Which Factors are Considered?</dc:title>
	<dc:creator xml:lang="en">Urdianti, Desi</dc:creator>
	<dc:creator xml:lang="en">Qamari, Ika Nurul</dc:creator>
	<dc:creator xml:lang="en">Hasan, Wan Hasmat Wan</dc:creator>
	<dc:subject xml:lang="en">customer perceived value</dc:subject>
	<dc:subject xml:lang="en">ethnic restaurant</dc:subject>
	<dc:subject xml:lang="en">food quality</dc:subject>
	<dc:subject xml:lang="en">service quality</dc:subject>
	<dc:subject xml:lang="en">restaurant authenticity</dc:subject>
	<dc:description xml:lang="en">Ethnic restaurants are currently a fascinating topic, as they promote specific ethnic cultures and provide customers with a chance to try something new and different. Ethnic restaurants often offer flavours that are truly representative of a certain culture. This research investigates the factors that influence customer perceived value in Japanese ethnic restaurants. Data were collected through an online survey completed by customers who had visited a Japanese ethnic restaurant, Marugame Udon, in Indonesia. The Structural Equation Model (SEM) was applied to test the hypotheses. The findings of this study demonstrate that food quality, employee service quality, and price fairness positively affect customers’ perceived value. In contrast, the dining atmospheric quality and restaurant authenticity do not affect customers' perceived value. Studies on customer perceived value in ethnic Japanese restaurants are still incredibly rare in the literature., especially in Indonesia and Malaysia. Thus, this study aims to fill that gap, providing valuable insights for future research and restaurant management.JEL Classification: M10, M11, M21How to Cite:Urdianti, D., Qamari, I.N., &amp;amp; Hasan, W. H. W. (2023). Customer Perceived Value in Ethnic Japanese Restaurant: Which Factors are Considered? Etikonomi, 22(2), 457 – 472. https://doi.org/10.15408/etk.v22i1.30641.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Economic and Business, Universitas Islam Negeri Syarif Hidayatullah Jakarta</dc:publisher>
	<dc:date>2024-03-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinjkt.ac.id/index.php/etikonomi/article/view/30641</dc:identifier>
	<dc:identifier>10.15408/etk.v22i2.30641</dc:identifier>
	<dc:source xml:lang="en">ETIKONOMI; Vol. 22 No. 2 (2023); 457-472</dc:source>
	<dc:source>2461-0771</dc:source>
	<dc:source>1412-8969</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinjkt.ac.id/index.php/etikonomi/article/view/30641/pdf</dc:relation>
	<dc:relation>https://journal.uinjkt.ac.id/index.php/etikonomi/article/view/30641/17070</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2023 Ika Nurul Qamari</dc:rights>
</oai_dc:dc>