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PENGARUH SERVICE QUALITY, FOOD QUALITY DAN ENVIRONMENT TERHADAP LOYALITAS PELANGGAN YANG DIMODERASI OLEH BRAND IMAGE (The Effect of Service Quality, Food Quality, and Environment on Customer Loyalty in Brand Image as Moderating)

Jurnal Manajemen, Bisnis dan Organisasi (JUMBO) · Vol. 3 No. 1 (2019) · pp. 49–62

DOI
10.33772/jumbo.v3i1.7919
ISSN
2502-4175
Published
2019-02-16
Publisher
Pascasarjana Universitas Halu Oleo
Language
eng

Abstract

This study is aimed to determine the effects of service quality, food quality and environment on customer loyalty of Padang cuisine in Sederhana Restaurant, Kendari and the role of brand image as a moderating effect of service quality, food quality and environment on customer loyalty of the restaurant. The sample of this study was 110 customers and used purposive sampling as sampling technique. Applying Partial Least Square (PLS) analysis, the results show that service quality has no significant effect on customer loyalty, while food quality and environment have a significant effect on customer loyalty. Furthermore, brand image acts as a moderating effect of service quality on customer loyalty. However, in terms of food quality and environment, it cannot act as a moderating variable.Keywords: Service Quality, Food Quality, Environment, Brand Image, Customer Loyalty

Collaboration network of the authors

40 authors · 162 co-authorship links · 5 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 Kendari
  • Universitas Islam Negeri Ar-Raniry
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Siti Nurjanah AhmadUniversitas Halu Oleo7
La WelendoAffiliation unknown7
Yusuf YusufUniversitas Muhammadiyah Kendari5
Patwayati PatwayatiAffiliation unknown4
Fitriah FitriahUniversitas Islam Negeri Ar-Raniry4
Wayan MustikaAffiliation unknown4
Juharsah JuharsahAffiliation unknown4
Ahmad Syarif SukriUniversitas Halu Oleo3
Hayat YusufAffiliation unknown3
Isalman IsalmanAffiliation unknown3
Nurwati NurwatiAffiliation unknown3
Eliyanti Agus MokodompitAffiliation unknown2
Muh Thahir AzikinAffiliation unknown2
sulha sulhaAffiliation unknown2
Joko RaharjoAffiliation unknown2
Try Sugiyarto SoeparyantoUniversitas Halu Oleo2
Mappa NashrunAffiliation unknown2
Anafi MinmahddunUniversitas Halu Oleo2
Ridwan Syah NuhunUniversitas Halu Oleo2
Baso MursidiAffiliation unknown2
Adris A. PutraAffiliation unknown2
RIdwansyah NuhunAffiliation unknown2
Sriwiyati MahraniAffiliation unknown2
Suhirno SuhirnoAffiliation unknown2
Nursaban Rommy SulemanAffiliation unknown2
Asrip PuteraAffiliation unknown2
Alida PalilatiAffiliation unknown2
Muhammad MasriAffiliation unknown2
Wahyuniati HamidAffiliation unknown2
Samdin SamdinAffiliation unknown2
Isnawaty IsnawatyAffiliation unknown1
Sutardi SutardiUniversitas Halu Oleo1
Ida SutianingsihUniversitas Halu Oleo1
Adris Ade PutraUniversitas Halu Oleo1
Alhamra AlhamraUniversitas Halu Oleo1
Farah DzakirahAffiliation unknown1
Sinarwaty SinarwatyAffiliation 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/JUMBO/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH SERVICE QUALITY, FOOD QUALITY DAN ENVIRONMENT TERHADAP LOYALITAS PELANGGAN YANG DIMODERASI OLEH  BRAND IMAGE (The Effect of Service Quality, Food Quality, and Environment on Customer Loyalty in Brand Image as Moderating)</dc:title>
	<dc:creator>Rahmayunita, Rahmayunita</dc:creator>
	<dc:creator>Madjid, Rahmat</dc:creator>
	<dc:creator>Nasrul, Nasrul</dc:creator>
	<dc:description xml:lang="en-US">This study is aimed to determine the effects of service quality, food quality and environment on customer loyalty of Padang cuisine in Sederhana Restaurant, Kendari and the role of brand image as a moderating effect of service quality, food quality and environment on customer loyalty of the restaurant. The sample of this study was 110 customers and used purposive sampling as sampling technique. Applying Partial Least Square (PLS) analysis, the results show that service quality has no significant effect on customer loyalty, while food quality and environment have a significant effect on customer loyalty. Furthermore, brand image acts as a moderating effect of service quality on customer loyalty. However, in terms of food quality and environment, it cannot act as a moderating variable.Keywords: Service Quality, Food Quality, Environment, Brand Image, Customer Loyalty</dc:description>
	<dc:publisher xml:lang="en-US">Pascasarjana Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-02-16</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/JUMBO/article/view/7919</dc:identifier>
	<dc:identifier>10.33772/jumbo.v3i1.7919</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Manajemen, Bisnis dan Organisasi (JUMBO); Vol 3, No 1 (2019): Jurnal Jumbo Vol 3 No 1; 49-62</dc:source>
	<dc:source>2502-4175</dc:source>
	<dc:source>10.33772/jumbo.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/JUMBO/article/view/7919/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Manajemen, Bisnis dan Organisasi (JUMBO)</dc:rights>
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