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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 · 288 co-authorship links · 10 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 Sulawesi Tenggara
  • 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 Oleo16
Musram AbadiUniversitas Halu Oleo11
Rahim AkaUniversitas Halu Oleo11
Widhi KurniawanUniversitas Halu Oleo9
Muhammad Amrullah PagalaUniversitas Halu Oleo8
Rusli BadaruddinUniversitas Halu Oleo7
Fuji Astuty AuzaUniversitas Halu Oleo7
Deki ZulkarnainUniversitas Halu Oleo7
La MalesiUniversitas Halu Oleo6
Harapin HafidUniversitas Halu Oleo6
Hairil A HadiniAffiliation unknown6
Astriana NapirahUniversitas Halu Oleo5
Hamdan HasUniversitas Halu Oleo5
Hairil Azulyatno HadiniUniversitas Halu Oleo5
Achmad Selamet AkuUniversitas Halu Oleo4
Amiluddin IndiUniversitas Halu Oleo4
Takdir SailiUniversitas Halu Oleo4
Syamsuddin SyamsuddinUniversitas Sulawesi Tenggara4
La Ode SahabaUniversitas Halu Oleo4
La Ode Ba’aUniversitas Halu Oleo3
Nur Santy AsminayaUniversitas Halu Oleo3
Andi Murlina TasseUniversitas Halu Oleo3
Adrian TawaiUniversitas Halu Oleo3
Syamsuddin SyamsuddinUniversitas Halu Oleo3
Danang PrasetyoUniversitas Halu Oleo2
Nuraini NurainiUniversitas Halu Oleo2
Muhammad DiwanUniversitas Halu Oleo2
Laode Muh MunadiAffiliation unknown2
Hidayat HidayatUniversitas Halu Oleo2
Dian AgustinaUniversitas Halu Oleo2
Surahmanto SurahmantoAffiliation unknown2
Restu LibrianiUniversitas Halu Oleo2
Andini SulfitranaUniversitas Halu Oleo2
Rachmita Dewi SUniversitas Halu Oleo2
Muh. RusdinUniversitas Halu Oleo2
La Ode SatriawanAffiliation 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/IJAAS/oai, first harvested 30 Oct 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>