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Wong Solo Restaurant Service As A Provider Of Processed Chicken Meat To Customer Satisfaction

Indonesian Journal Of Animal Agricultural Science (IJAAS) · Vol. 3 No. 2 (2021)

DOI
10.33772/ijaas.v3i2.18354
ISSN
2715-1697
Published
2021-05-29
Publisher
Pascasarjana Universitas Sulawesi Tenggara
Language
eng

Abstract

The development of poultry farming business is increasing rapidly and contributes greatly in the fulfillment of protein needs. The business sector of processed chicken meat such as cafes, restaurants, and restaurants and sea food to meet the needs of consumers. The research aims to analyze the type of service in influencing the satisfaction of consumers of Wong Solo Kendari Branch by using survey methods and using accidental sampling techniques as many as 60 respondents. It is then analyzed using multiple linear regression tests. The results showed physical evidence, reliability, responsiveness, service assurance, and caring together have a very real effect on consumer satisfaction (p0.01) in Wong Solo restaurants and factors that correlate positively to customer satisfaction are responsiveness, service assurance and care, while variables that correlate negatively to consumer satisfaction are physical evidence and reliability. Variable concern partially affects consumer satisfaction (P0.01).

Keywords

Collaboration network of the authors

40 authors · 253 co-authorship links · 14 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
La Ode NafiuUniversitas Halu Oleo14
Musram AbadiUniversitas Halu Oleo8
Rahim AkaUniversitas Halu Oleo8
Rusli BadaruddinUniversitas Halu Oleo8
Fuji Astuty AuzaUniversitas Halu Oleo7
Muhammad Amrullah PagalaUniversitas Halu Oleo7
Deki ZulkarnainUniversitas Halu Oleo6
Hairil A HadiniAffiliation unknown5
Achmad Selamet AkuUniversitas Halu Oleo5
Fitrianingsih FitrianingsihGunadarma University5
La MalesiUniversitas Halu Oleo4
Widhi KurniawanUniversitas Halu Oleo4
Harapin HafidUniversitas Halu Oleo4
Adrian TawaiUniversitas Halu Oleo4
Astriana NapirahUniversitas Halu Oleo3
La Ode Ba’aUniversitas Halu Oleo3
Nur Santy AsminayaUniversitas Halu Oleo3
La Ode SahabaUniversitas Halu Oleo3
Rina AstarikaAffiliation unknown3
Muh. RusdinUniversitas Halu Oleo3
Takdir SailiAffiliation unknown3
Danang PrasetyoUniversitas Halu Oleo2
Nuraini NurainiUniversitas Halu Oleo2
Muhammad DiwanUniversitas Halu Oleo2
La Ode Muhammad MunadiAffiliation unknown2
Laode Muh MunadiAffiliation unknown2
Dian AgustinaUniversitas Halu Oleo2
Surahmanto SurahmantoAffiliation unknown2
Hamdan HasUniversitas Halu Oleo2
Yamin YaddiAffiliation unknown2
La Ode SatriawanAffiliation unknown1
Suardin SuardinUniversitas Halu Oleo1
Khoirul MualiminUniversitas Halu Oleo1
Asis SurajatUniversitas Halu Oleo1
Ade Ratna SariUniversitas Halu Oleo1
RahmanUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/IJAAS/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Wong Solo Restaurant Service As A Provider Of Processed Chicken Meat To Customer Satisfaction</dc:title>
	<dc:creator>Sandiah, Natsir</dc:creator>
	<dc:creator>Reni, Wa</dc:creator>
	<dc:creator>Sani, La Ode Arsad</dc:creator>
	<dc:creator>Munadi, La Ode Muh</dc:creator>
	<dc:subject xml:lang="en-US">Restaurant, Processed Meat, Consumer</dc:subject>
	<dc:description xml:lang="en-US">The development of poultry farming business is increasing rapidly and contributes greatly in the fulfillment of protein needs. The business sector of processed chicken meat such as cafes, restaurants, and restaurants and sea food to meet the needs of consumers. The research aims to analyze the type of service in influencing the satisfaction of consumers of Wong Solo Kendari Branch by using survey methods and using accidental sampling techniques as many as 60 respondents. It is then analyzed using multiple linear regression tests. The results showed physical evidence, reliability, responsiveness, service assurance, and caring together have a very real effect on consumer satisfaction (p0.01) in Wong Solo restaurants and factors that correlate positively to customer satisfaction are responsiveness, service assurance and care, while variables that correlate negatively to consumer satisfaction are physical evidence and reliability. Variable concern partially affects consumer satisfaction (P0.01).</dc:description>
	<dc:publisher xml:lang="en-US">Pascasarjana Universitas Sulawesi Tenggara</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-05-29</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-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/IJAAS/article/view/18354</dc:identifier>
	<dc:identifier>10.33772/ijaas.v3i2.18354</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal Of Animal Agricultural Science (IJAAS); Vol 3, No 2 (2021): Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:source>
	<dc:source>2715-1697</dc:source>
	<dc:source>10.33772/ijaas.v3i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/IJAAS/article/view/18354/11950</dc:relation>
	<dc:relation>10.33772/ijaas.v3i2.18354.g11950</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:rights>
</oai_dc:dc>