Melola Discovery

← Melola Discovery

Open access Jurnal

PERSEPSI PELANGGAN TERHADAP KUALITAS PRODUK KFC (KENTUCKY FRIED CHIKEN) CABANG WUA-WUA KOTA KENDARI

Business UHO: Jurnal Administrasi Bisnis · Vol. 3 No. 1 (2018) · pp. 40–55

DOI
10.52423/bujab.v3i1.9576
ISSN
2503-1406
Published
2018-04-05
Publisher
Universitas Halu Oleo
Language
eng
License
creativecommons.org/licenses/by/4.0

Abstract

The purpose of this study is to describe how the customer perception of product quality at KFC (Kentucky Fried Chiken) Branch Wua-Wua Kendari City (Stidi On KFC Customer Branch Wua-Wua Kendari City). The data collection techniques used in this research is field research that is in the form of direct interviews to informants as many as 11 people, then the data and information obtained from the informants will be processed and analyzed descriptively qualitative that is reducing the data in advance, presenting the data and then pulling a a general conclusion to address the problems in this study. Based on the description of the results of this study, it can be concluded that the customer's perception of the quality of the product provide a good assessment means customer ratings of product quality and dimensinya provide a description that products sold by import franchises in KFC (Kentucky Fried Chiken) Branch Wua-Wua Kota Kendari is in line with customer expectations. Performance quality of the product perceived by the customer is good because the menu is presented in accordance with quality standards, including conformity with the promoted; good food menu, good dish, fast and taste satisfactory. Interaction among employees is considered good because of cohesiveness when serving, friendly, professional and communicative.ABSTRAK Tujuan penelitian ini adalah untuk mendeskriptif bagaimana persepsi pelanggan terhadap kualitas produk KFC (Kentucky Fried Chiken) Cabang Wua-Wua Kota Kendari (Stidi Pada Pelanggan KFC Cabang Wua-Wua Kota Kendari).Adapun teknik pengumpulan data yang digunakan dalam penelitian ini adalah penelitian lapangan yaitu berupa wawancara langsungkepada informan sebanyak 11 orang, kemudian data dan informasi yang diperoleh dari informan akan diolah dan dianalisis secara deskriptif kualitatif yaitu mereduksi data terlebih dahulu, melakukan penyajian data dan kemudian menarik suatu kesimpulan yang umum untuk menjawab permasalahan dalam penelitian ini.Berdasarkan uraian dari hasil penelitian ini, maka dapat ditarik kesimpulan yaitu persepsi pelanggan terhadap kualitas produk memberikan penilaian yang baik artinya penilaian pelanggan terhadap kualitas produk beserta dimensinya memberikan gambaran bahwa produk yang dijual oleh waralaba impor di KFC (Kentucky Fried Chiken) Cabang Wua-Wua Kota Kendari sudah sesuai dengan harapan pelanggan.Kinerja Kualitas produk yang dipersepsikan baik oleh pelanggan disebabkan karena menu yang disajikan sesuai dengan standar kualitas, termasuk kesesuaian dengan yang dipromosikan; menu makanan enak, sajian baik, cepat dan rasa yang memuaskan.Interaksi antar-karyawan restoran dinilai baik karena terjadi kekompakan pada saat melayani, ramah, profesional dan komunikatif.

Keywords

Collaboration network of the authors

40 authors · 107 co-authorship links · 3 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
  • Universitas Muhammadiyah Parepare
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Makmur KambolongUniversitas Halu Oleo7
Jamal HarimudinAffiliation unknown6
Liwaul LiwaulUniversitas Halu Oleo5
La Ode ResteleAffiliation unknown4
Mustakim MustakimUniversitas Muhammadiyah Parepare4
Jufri KarimUniversitas Halu Oleo3
Djafar MeyAffiliation unknown3
Akhyar AbdullahUniversitas Halu Oleo3
Ninik Endang PurwatiAffiliation unknown3
la Ode RustamAffiliation unknown2
Aryuni Salpiana JabarUniversitas Halu Oleo2
Ikrima NurfikriaUniversitas Halu Oleo2
Yoo Eka Yana KansilUniversitas Halu Oleo2
Safrudin SaharAffiliation unknown2
Ahmad HidayatAffiliation unknown2
Weka WidayatiAffiliation unknown2
Jamal HarimuddinAffiliation unknown2
Akbardiansyah AkbardiansyahAffiliation unknown2
Rahman RahmanAffiliation unknown2
Muhammad AnasAffiliation unknown1
Erniwati ErniwatiAffiliation unknown1
wa Ode YusriaAffiliation unknown1
Ahmad IskandarAffiliation unknown1
La Ode Muhammad Golok JayaUniversitas Halu Oleo1
La Ode Muhamad SulihinUniversitas Halu Oleo1
Amin TundaUniversitas Halu Oleo1
La Ode EfriantoUniversitas Halu Oleo1
Waode LusianaiAffiliation unknown1
La Ode KaimudinAffiliation unknown1
Suriana SurianaAffiliation unknown1
Musadar MappasombaAffiliation unknown1
Riskha Amalia BaharAffiliation unknown1
Fahyuddin FahyuddinAffiliation unknown1
Jamili JamiliAffiliation unknown1
Karsadi KarsadiAffiliation unknown1
Hamuni HamuniAffiliation unknown1
Eka AprianaAffiliation unknown1

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/BUSSINESUHO/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PERSEPSI PELANGGAN TERHADAP KUALITAS PRODUK  KFC (KENTUCKY FRIED CHIKEN) CABANG WUA-WUA KOTA KENDARI</dc:title>
	<dc:creator>fitriani, fitriani</dc:creator>
	<dc:creator>sahrun, sahrun</dc:creator>
	<dc:creator>Idrus, Sitti Hairani</dc:creator>
	<dc:subject xml:lang="en-US">Administrasi Bisnis</dc:subject>
	<dc:subject xml:lang="en-US">Customer Perception and Product Quality</dc:subject>
	<dc:description xml:lang="en-US">The purpose of this study is to describe how the customer perception of product quality at KFC (Kentucky Fried Chiken) Branch Wua-Wua Kendari City (Stidi On KFC Customer Branch Wua-Wua Kendari City). The data collection techniques used in this research is field research that is in the form of direct interviews to informants as many as 11 people, then the data and information obtained from the informants will be processed and analyzed descriptively qualitative that is reducing the data in advance, presenting the data and then pulling a a general conclusion to address the problems in this study. Based on the description of the results of this study, it can be concluded that the customer's perception of the quality of the product provide a good assessment means customer ratings of product quality and dimensinya provide a description that products sold by import franchises in KFC (Kentucky Fried Chiken) Branch Wua-Wua  Kota  Kendari  is  in  line  with  customer  expectations.  Performance  quality  of  the  product perceived by the customer is good because the menu is presented in accordance with quality standards, including conformity with the promoted; good food menu, good dish, fast and taste satisfactory. Interaction among employees is considered good because of cohesiveness when serving, friendly, professional and communicative.ABSTRAK Tujuan  penelitian  ini  adalah  untuk  mendeskriptif  bagaimana  persepsi  pelanggan  terhadap kualitas produk   KFC (Kentucky Fried Chiken) Cabang Wua-Wua Kota Kendari (Stidi Pada Pelanggan KFC Cabang Wua-Wua Kota Kendari).Adapun teknik pengumpulan data yang digunakan dalam penelitian ini adalah penelitian lapangan yaitu berupa wawancara langsungkepada informan sebanyak 11 orang, kemudian data dan informasi yang diperoleh dari informan akan diolah dan dianalisis secara deskriptif kualitatif yaitu mereduksi data terlebih dahulu, melakukan penyajian data dan kemudian menarik suatu kesimpulan yang umum untuk menjawab permasalahan dalam penelitian ini.Berdasarkan uraian dari hasil penelitian ini, maka dapat ditarik kesimpulan yaitu persepsi pelanggan terhadap kualitas produk memberikan penilaian yang baik artinya penilaian pelanggan terhadap kualitas produk beserta dimensinya memberikan gambaran bahwa produk yang dijual oleh waralaba impor di KFC (Kentucky Fried Chiken) Cabang Wua-Wua Kota Kendari sudah sesuai dengan harapan pelanggan.Kinerja Kualitas produk yang dipersepsikan baik oleh pelanggan disebabkan karena menu yang disajikan sesuai dengan standar kualitas, termasuk kesesuaian dengan yang dipromosikan; menu makanan enak, sajian baik, cepat dan rasa yang memuaskan.Interaksi antar-karyawan restoran dinilai baik karena terjadi kekompakan pada saat melayani, ramah, profesional dan komunikatif.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-04-05</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:type xml:lang="en-US">Qualytative</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/BUSSINESUHO/article/view/9576</dc:identifier>
	<dc:identifier>10.52423/bujab.v3i1.9576</dc:identifier>
	<dc:source xml:lang="en-US">Business UHO: Jurnal Administrasi Bisnis; Vol 3, No 1 (2018): Business UHO: Jurnal Administrasi Bisnis; 40-55</dc:source>
	<dc:source>2503-1406</dc:source>
	<dc:source>10.52423/bujab.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/BUSSINESUHO/article/view/9576/6794</dc:relation>
	<dc:coverage xml:lang="en-US"></dc:coverage>
	<dc:coverage xml:lang="en-US"></dc:coverage>
	<dc:coverage xml:lang="en-US"></dc:coverage>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 fitriani fitriani, sahrun sahrun, Sitti Hairani Idrus</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>