Jennifer, Jennifer (2024) PENGARUH FUNCTIONAL QUALITY, TECHNICAL QUALITY DAN CUSTOMER PERCEIVED VALUE TERHADAP CUSTOMER LOYALTY GOFOOD DI JAKARTA. Skripsi thesis, Universitas Tarumanagara.

[thumbnail of Jennifer 115210061 JA.pdf] Text
Jennifer 115210061 JA.pdf
Download (1MB)

Abstract

(A) JENNIFER

(B) THE INFLUENCE OF FUNCTIONAL QUALITY, TECHNICAL QUALITY, AND CUSTOMER PERCEIVED VALUE ON CUSTOMER LOYALTY OF GOFOOD IN JAKARTA
(C) xix + 97 pages, 2024, 33 table, 2 picture, 23 attachment.

(D) MARKETING

(E) Abstract: This study examines the influence of functional quality, technical quality, and customer perceived value on customer loyalty to GoFood in Jakarta. A quantitative approach was used, with data collected from 200 respondents selected through purposive sampling. The data were analyzed using Partial Least Squares-Structural Equation Modeling (PLS-SEM) to test the relationships between the variables. The results indicate that both functional quality and technical quality have a significant positive effect on customer perceived value, which in turn positively influences customer loyalty to GoFood. These findings highlight the importance of improving both functional and technical aspects of service to enhance customer perceived value and loyalty. The implications of this study offer valuable insights for GoFood and similar platforms, emphasizing the need to continuously improve service quality and customer value perception in order to maintain customer loyalty. The study recommends that GoFood focus on refining its services and creating stronger perceived value to strengthen customer loyalty.
(F) References: (1984-2024)

(G) Dr. Frangky Selamat, S.E., M.M

(A) JENNIFER

(B) PENGARUH FUNCTIONAL QUALITY, TECHNICAL QUALITY, DAN CUSTOMER PERCEIVED VALUE TERHADAP CUSTOMER LOYALTY GOFOOD DI JAKARTA
(C) xix + 97 halaman, 2024, 33 tabel, 2 gambar, 23 lampiran

(D) PEMASARAN

(E) Abstract: Penelitian ini mengkaji pengaruh kualitas fungsional, kualitas teknis, dan nilai yang dirasakan pelanggan terhadap loyalitas pelanggan GoFood di Jakarta. Pendekatan kuantitatif digunakan dengan mengumpulkan data dari
200 responden yang dipilih melalui purposive sampling. Data dianalisis

menggunakan Partial Least Squares-Structural Equation Modeling (PLS-SEM) untuk menguji hubungan antar variabel. Hasil penelitian menunjukkan bahwa kualitas fungsional dan kualitas teknis berpengaruh positif yang signifikan terhadap nilai yang dirasakan pelanggan, yang pada gilirannya mempengaruhi loyalitas pelanggan GoFood secara positif. Temuan ini menekankan pentingnya peningkatan kualitas fungsional dan teknis layanan untuk meningkatkan nilai yang dirasakan pelanggan dan loyalitas pelanggan. Implikasi dari penelitian ini memberikan wawasan berharga bagi GoFood dan platform serupa, dengan menekankan perlunya peningkatan terus-menerus pada kualitas layanan dan persepsi nilai pelanggan untuk mempertahankan loyalitas pelanggan. Penelitian ini merekomendasikan agar GoFood fokus pada perbaikan layanan dan menciptakan nilai yang lebih kuat agar dapat memperkuat loyalitas pelanggan.
(F) Daftar Pustaka: (1984-2024)

(G) Dr. Frangky Selamat, S.E., M.M

Item Type: Thesis (Skripsi)
Subjects: Skripsi/Tugas Akhir
Skripsi/Tugas Akhir > Fakultas Ekonomi
Divisions: Fakultas Ekonomi > Manajemen
Depositing User: FE Perpus
Date Deposited: 26 Jun 2025 02:10
Last Modified: 26 Jun 2025 02:10
URI: http://untar.idwordpres.com/id/eprint/47366

Actions (login required)

View Item View Item