nDalem Prince Joyokusuman’s (Gadri Resto) Food Quality: Consumer Response as the Research Approach

Proceedings of the 2nd International Seminar on Translation Studies, Applied Linguistics, Literature and Cultural Studies, STRUKTURAL 2020, 30 December 2020, Semarang, Indonesia Pub Date : 2021-09-10 DOI:10.4108/eai.30-12-2020.2311238

Setyo Nugroho

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引用次数: 3

Abstract

. The a This research is aimed to describe the characteristic model of food quality of nDalem Prince Joyokusuman (Gadri Resto) Yogyakarta with consumer response as the research approach. The sample of this research is 101 consumers of nDalem Prince Joyokusuman (Gadri Resto) Yogyakarta. Statistic descriptive method is employed in this research. The variables of this research are color, taste, flavor, presentation, and texture. The data of this research were analyzed by comparing the conclusion of the consumer response with the result of the interview toward chef, cook, and the owner of the restaurant. The result of the analysis shows that overall, of the food quality at nDalem Prince Joyokusuman (Gadri Resto) can be considered good by the consumers in terms of the color, taste, presentation, flavor and texture with the scale of 4. Therefore, the consumers feel satisfied with the quality of the food served by nDalem Prince Joyokusuman (Gadri Resto).

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adalem Prince Joyokusuman (Gadri Resto)食品质量:消费者反应作为研究方法

．本研究旨在以消费者反应为研究方法，描述日惹达勒姆王子Joyokusuman (Gadri Resto)食品质量的特征模型。本研究的样本是日惹的101名消费者。本研究采用统计描述方法。本研究的变量是颜色、味道、风味、外观和质地。本研究的数据是通过比较消费者反应的结论与对厨师，厨师和餐馆老板的采访结果来分析的。分析结果表明，总体而言，消费者认为nDalem Prince Joyokusuman (Gadri Resto)的食品质量在颜色，味道，外观，风味和质地方面都很好，评分为4分。因此，消费者对nDalem Prince Joyokusuman (Gadri Resto)提供的食物质量感到满意。

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Proceedings of the 2nd International Seminar on Translation Studies, Applied Linguistics, Literature and Cultural Studies, STRUKTURAL 2020, 30 December 2020, Semarang, Indonesia

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