• Tidak ada hasil yang ditemukan

Indonesia. Foodservice Profile - SGU Repository

N/A
N/A
Nguyễn Gia Hào

Academic year: 2023

Membagikan "Indonesia. Foodservice Profile - SGU Repository"

Copied!
7
0
0

Teks penuh

(1)

Kresna Ajidharma Sentosa

REFERENCES

 Agrifood Canada, A. and. (2019). Foodservice Profile - Indonesia. Foodservice Profile - Indonesia. Goverment of Canada. Retrieved from http://www.agr.gc.ca/eng/industry-markets-and-trade/international-agri-food- market-intelligence/reports/foodservice-profile-indonesia/?id=1563894834877

 Ainiyah, N., Deliar, A. & Vitriana, R., 2016. The Classical Assumption Test To Driving Factors Of Land Cover Change In The Development Region of Northern Part of West Java. Prague, XXIII ISPRS Congress, pp. 205-210.

 Aksoydan, E. (2007). Hygiene factors influencing customers’ choice of dining-out units: Findings from a study of university academic staff. Journal of Food Safety, 27(3), 300–316. doi: 10.1111/jfs.2007.27.issue-3

 Al Qurtuby, Sumanto (July 15, 2017). "Arabs and "Indo-Arabs" in Indonesia:

Historical Dynamics, Social Relations and Contemporary Changes". International Journal of Asia Pacific Studies. 13 (2): 45–72. doi:10.21315/ijaps2017.13.2.3.

ISSN 1823-6243.

 Anderson, D. R. et al., 2017. Essentials of Statistics for Business and Economics.

8th Edition ed. Boston: Cengage Learning.

 Anggraeni, A., & Luthfi, A. (2016). The Impact of electronic word-of-mouth on Brand Image, Attitude toward Product, Perceived Quality and Visit Intention: An Empirical Study of the Food & Beverage Industry in Jakarta. 4th Gajah Mada International Conference on Economics and Business 2016, 4, 548–561. doi: 2548- 7965

 Aribowo, E. K. (2017). Linking Arabic, Islam, and Economy: Onomastics on Business Name of People of Arab Descent in Indonesia. KARSA: Journal of Social and Islamic Culture, 25(2), 284–306. doi: 10.19105/ karsa. v25i2.1390

 ArsiaNews. (2019, September 11). The Number of Middle Eastern Tourists in Indonesia Increases Rapidly. Retrieved March 23, 2020, from https://arsianews.com/2019/09/the-number-of-middle-eastern-tourists-in-

indonesia-increases-rapidly/

 Bank of America (2018, November 16). Bank of America Unveils New Brand Positioning – "What would you like the power to do?". Retrieved April 18, 2020, from https://newsroom.bankofamerica.com/press-releases/corporate-and- financial-news/bank-america-unveils-new-brand-positioning-what-would

 Barber, N., & Scarcelli, J. M. (2009). Clean restrooms: How important are they to restaurant consumers? Journal of Foodservice, 20(6), 309–320.

doi:10.1111/(ISSN)1748-0159

 Barber, N., Goodman, R. J., & Goh, B. K. (2011). Restaurant consumers repeat patronage: A service quality concern. International Journal of Hospitality Management, 30(2), 329–336. doi: 10.1016/j.ijhm.2010.08.008

(2)

Kresna Ajidharma Sentosa

 Beers, B. (2020, January 29). How Does Goodwill Increase a Company's Value?

Retrieved April 8, 2020, from

https://www.investopedia.com/ask/answers/010815/how-does-goodwill-increase- companys-value.asp

 Bell, E., Bryman, A. & Harley, B., 2018. Business Research Methods. 5th Edition ed. Oxford: Oxford University Press.

 Canny, I. (2014). Measuring the Mediating Role of Dining Experience Attributes on Customer Satisfaction and Its Impact on Behavioral Intentions of Casual Dining Restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25–29. doi: 10.7763/ijimt. 2014.v5.480

 Chang, R. C. Y., Kivela, J., & Mak, A. H. N. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32(2), 307–316. doi: 10.1016/j.tourman.2010.02.009

 Cooper, D. R. & Schindler, P. S., 2014. Business Research Methods. 12th Edition ed. New York: McGraw-Hill Higher Education.

 Deng, L. & Chan, W., 2017. Testing the Difference Between Reliability Coefficients Alpha and Omega. Educational and Psychological Measurement, 1 April, 77(2), p. 185–203.

 Deng, L. & Chan, W., 2017. Testing the Difference Between Reliability Coefficients Alpha and Omega. Educational and Psychological Measurement, 1 April, 77(2), p. 185–203.

 Etikan, I., & Bala, K. (2017). Sampling and sampling methods. Med Crave Biometrics & Biostatistics International Journal, 5(6), 215–217. Retrieved from https://pdfs.semanticscholar.org/930c/f23523cb43d3917d555bd34ba3aecaba268a.

pdf

 Ghani, A. (2013, April 15). FACTORS INFLUENCING DINING EXPERIENCE ON CUSTOMER SATISFACTION AND REVISIT INTENTION AMONG UNDERGRADUATES TOWARDS FAST FOOD RESTAURANTS. Retrieved

April 7, 2020, from

https://www.academia.edu/26240126/FACTORS_INFLUENCING_DINING_EX PERIENCE_ON_CUSTOMER_SATISFACTION_AND_REVISIT_INTENTIO N_AMONG_UNDERGRADUATES_TOWARDS_FAST_FOOD_RESTAURA NTS

 Halal Focus (2015a). The global halal market: Stats and trends.

http://halalfocus.net/theglobal-halal-market-stats-trends (Last retrieved 16.01.2015).

 Han, S. H., Nguyen, B., & Lee, T. J. (2015). Consumer-based chain restaurant brand equity, brand reputation, and brand trust. International Journal of Hospitality Management, 50, 84–93. doi:10.1016/j.ijhm.2015.06.010

 Henderson, J. C. (2016). Halal food, certification and halal tourism: Insights from Malaysia and Singapore. Tourism Management Perspectives, 19, 160–164. doi:

10.1016/j.tmp.2015.12.006

(3)

Kresna Ajidharma Sentosa

 Henson, S., Majowicz, S., Masakure, O., Sockett, P., Jones, A., Hart, R., . . . Knowles, L. (2006). Consumer assessment of the safety of restaurants: The role of inspection notices and other information cues. Journal of Food Safety, 26(4), 275- 301. doi:10.1111/j.1745-4565.2006. 00049.x

 Heung, V. C. S., & Gu, T. (2012). Influence of restaurant atmospherics on patron satisfaction and behavioral intentions. International Journal of Hospitality Management, 31(4), 1167–1177. doi: 10.1016/j.ijhm.2012.02.004

 Holbrook, M. B., & Hirschman, E. C. (1982). The Experiential Aspects of Consumption: Consumer Fantasies, Feelings, and Fun. Journal of Consumer Research, 9(2), 132. doi:10.1086/208906

 Homburg, C., Jozić, D., & Kuehnl, C. (2015). Customer experience management:

toward implementing an evolving marketing concept. Journal of the Academy of Marketing Science, 45(3), 377–401. doi:10.1007/s11747-015-0460-7

 http://dx.doi.org/10.1787/9789264171923.en

 Indonesian economic Indicators Report January 2020. (2020, January 14).

Retrieved April 20, 2020, from

https://www.bps.go.id/publication/download.html?nrbvfeve=MzRmZTM1MmM3 ODlhNTAxY2MxNWE5Yzk2&xzmn=aHR0cHM6Ly93d3cuYnBzLmdvLmlkL3 B1YmxpY2F0aW9uLzIwMjAvMDMvMzEvMzRmZTM1MmM3ODlhNTAxY2 MxNWE5Yzk2L2luZGlrYXRvci1la29ub21pLWphbnVhcmktMjAyMC5odG1s&

twoadfnoarfeauf=MjAyMC0wNC0yMCAxNDoyNjo0NA==

 Jeong, E., & Jang, S. (Shawn). (2011). Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations. International Journal of Hospitality Management, 30(2), 356–366. doi: 10.1016/j.ijhm.2010.08.005

 Jeong, E., Jang, S. (Shawn), Day, J., & Ha, S. (2014). The impact of eco-friendly practices on green image and customer attitudes: An investigation in a café setting.

International Journal of Hospitality Management, 41, 10–20. doi:

10.1016/j.ijhm.2014.03.002

 Jin, N. (Paul), Lee, S., & Huffman, L. (2012). Impact of Restaurant Experience on Brand Image and Customer Loyalty: Moderating Role of Dining Motivation.

Journal of Travel & Tourism Marketing, 29(6), 532–551.

doi:10.1080/10548408.2012.701552

 Jin, N. (Paul), Lee, S., & Huffman, L. (2012). Impact of Restaurant Experience on Brand Image and Customer Loyalty: Moderating Role of Dining Motivation.

Journal of Travel & Tourism Marketing, 29(6), 532–551.

doi:10.1080/10548408.2012.701552

 Klaus, P. “Phil”, & Maklan, S. (2013). Towards a Better Measure of Customer Experience. International Journal of Market Research, 55(2), 227–246.

doi:10.2501/ijmr-2013-021

 Lee, L. E., Niode, O., Simonne, A. H., & Bruhn, C. M. (2012). Consumer perceptions on food safety in Asian and Mexican restaurants. Food Control, 26(2), 531–538. doi:10.1016/j. foodcont.2012.02.010

(4)

Kresna Ajidharma Sentosa

 Lemke, F., Clark, M., & Wilson, H. (2010). Customer experience quality: an exploration in business and consumer contexts using repertory grid technique.

Journal of the Academy of Marketing Science, 39(6), 846–869.

doi:10.1007/s11747-010-0219-0

 Lemon, K. N., & Verhoef, P. C. (2016). Understanding Customer Experience Throughout the Customer Journey. Journal of Marketing, 80(6), 69–96.

doi:10.1509/jm.15.0420

 Litvin, S.W., Goldsmith, R.E., Pan, B., 2008. Eletrontic word-of-mouth in hospitality and tourism management. Tourism Management 29, 458–468

 Lu, A. C. C., Gursoy, D., & Lu, C. Y. (2015). Authenticity perceptions, brand equity and brand choice intention: The case of ethnic restaurants. International Journal of Hospitality Management, 50, 36–45. doi: 10.1016/j.ijhm.2015.07.008

 MacLaurin, D. J., & MacLaurin, T. L. (2000). Customer Perceptions of Singapore’s Theme Restaurants. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 75–85. doi:10.1177/001088040004100319

 Mealey, L. (2019, May 9). Learn About Fast Casual Dining and How the Concepts Continue to Thrive. Retrieved April 10, 2020, from https://www.thebalancesmb.com/what-is-fast-casual-dining-2888308

 Meyer, C., & Schwager, A. (2007). Understanding customer experience. Harvard Business Review, February, 117–126.

 Mhlanga, O., & Tichaawa, T. M. (2016, June 14). What are the current factors affecting consumer selection criteria in formal full service restaurants in Port Elizabeth, South Africa? Retrieved April 5, 2020, from http://www.ajhtl.com/uploads/7/1/6/3/7163688/2016_article_10_vol_5__2_.pdf

 Minako Sakai & Amelia Fauzia (2014) Islamic orientations in contemporary Indonesia: Islamism on the rise? Asian Ethnicity, 15:1, 41-61, DOI:

10.1080/14631369.2013.784513

 N. Lemke, R., Gustafsson, A., McColl-Kennedy, J., J. Sirianni, N., & K. Tse, D.

(2014). Small details that make big differences. Journal of Service Management, 25(2), 253–274. doi:10.1108/josm-01-2014-0034

 Namkung, Y., & Jang, S. (2013). Effects of restaurant green practices on brand equity formation: Do green practices really matter? International Journal of Hospitality Management, 33, 85–95. doi: 10.1016/j.ijhm.2012.06.006

 Neo, P. (2019, May 21). Indonesia projects 9% growth for food and beverage manufacturing industry in 2019 with US$4.4bn investments. Retrieved March 30, 2020, from https://www.foodnavigator-asia.com/Article/2019/05/21/Indonesia- projects-9-growth-for-food-and-beverage-manufacturing-industry-in-2019-with- US-4.4bn-investments

 NET TV. (2018, August 23). Sultan Masakan Timur Tengah di BSD yang Ngeunah. OK FOOD. South Tangerang, Indonesia. Retrieved from https://www.youtube.com/watch?v=z6mK8UzKlA0

(5)

Kresna Ajidharma Sentosa

 Neuhofer, B., Buhalis, D., & Ladkin, A. (2015). Smart technologies for personalized experiences: a case study in the hospitality domain. Electronic Markets, 25(3), 243–254. doi:10.1007/s12525-015-0182-1

 Nysveen, H., Pedersen, P. E., & Skard, S. (2012). Brand experiences in service organizations: Exploring the individual effects of brand experience dimensions.

Journal of Brand Management, 20(5), 404–423. doi:10.1057/bm.2012.31

 OECD (2012), Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism, OECD Publishing.

 Omar, M. S., Arifin, H. F., & Ahmad, R. (2015). The Relationship between Restaurant Ambience and Customers’ Satisfaction in Shah Alam Arabic Restaurants, Selangor. International Journal of Administration and Governance, 1(4), 1–8. Retrieved from http://repo.uum.edu.my/14294/1/1-8.pdf

 Pantelidis, I. S. (2010). Electronic Meal Experience: A Content Analysis of Online Restaurant Comments. Cornell Hospitality Quarterly, 51(4), 483–491.

doi:10.1177/1938965510378574

 Pariwisata (Tourism). (2019). In Statistik Indonesia 2019 (Statistical Yearbook of

Indonesia 2019). Retrieved from

https://www.bps.go.id/publication/download.html?nrbvfeve=ZGFhYzFiYTE4Y2 FlMWU5MDcwNmVlNThh&xzmn=aHR0cHM6Ly93d3cuYnBzLmdvLmlkL3B 1YmxpY2F0aW9uLzIwMTkvMDcvMDQvZGFhYzFiYTE4Y2FlMWU5MDcw NmVlNThhL3N0YXRpc3Rpay1pbmRvbmVzaWEtMjAxOS5odG1s&twoadfnoa rfeauf=MjAyMC0wNC0yMCAxNTozMzozNg==

 Park, H., Almanza, B. A., Miao, L., Sydnor, S., & Jang, S. (Shawn). (2016).

Consumer perceptions and emotions about sanitation conditions in full-service restaurants. Journal of Foodservice Business Research, 19(5), 474–487.

doi:10.1080/15378020.2016.1189740

 Piqueras-Fiszman, B., & Jaeger, S. R. (ins). What makes meals “memorable”? A consumer-centric exploration. Food Research International, 76, 233–242. doi:

10.1016/j.foodres.2014.11.005

 Pizam, A. (2010). Creating memorable experiences. International Journal of Hospitality Management, 29(3), 343. doi: 10.1016/j.ijhm.2010.04.003

 Pollack, J. (2019, October 4). Bank of America's Meredith Verdone on making brands more human. Retrieved April 18, 2020, from https://adage.com/article/special-report-ana-annual-meeting/bank-americas-

meredith-verdone-making-brands-more-human/2204976

 Rageh Ismail, A., TC Melewar, Lim, L., & Woodside, A. (2011). Customer experiences with brands: Literature review and research directions. The Marketing Review, 11(3), 205–225. doi:10.1362/146934711x589435

 Rangkuti, F. Y., & Wright, T. (2016, December 20). USDA Foreign Agricultural Service, A Global Agricultural Gain Report Network. Retrieved March 30, 2020, from

https://apps.fas.usda.gov/newgainapi/api/report/downloadreportbyfilename?filena

(6)

Kresna Ajidharma Sentosa

me=Food Service - Hotel Restaurant Institutional_Jakarta_Indonesia_12-20- 2016.pdf

 Reichheld, A., Ashley, Deloitte Consulting LLP, & Deloitte Digital. (2018, September 19). Serving up a great restaurant customer experience strategy: Deloitte

US. Retrieved April 3, 2020, from

https://www2.deloitte.com/us/en/pages/consumer-business/articles/restaurant- customer-experience-strategy.html

 Romadhon, R. W., Palupi, M., & Arifan, N. (2017, May 9). The Importance of Optimization of Halal Tourism: A Study Development of Halal Tourism in

Indonesia. Retrieved March 31, 2020, from

https://www.researchgate.net/profile/Rizqi_Romadhon/publication/320015620_T he_Importance_of_Optimization_of_Halal_Tourism_A_Study_of_development_

of_Halal_Tourism_in_Indonesia/links/59c8c07e0f7e9bd2c019997d/The- Importance-of-Optimization-of-Halal-Tourism-A-Study-of-development-of- Halal-Tourism-in-Indonesia.pdf

 Ryu, K., & Han, H. (2009). Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price. Journal of Hospitality & Tourism Research, 34(3), 310–329. doi:10.1177/1096348009350624

 Ryu, K., & Han, H. (2011). New or repeat customers: How does physical environment influence their restaurant experience? International Journal of Hospitality Management, 30(3), 599–611. doi: 10.1016/j.ijhm.2010.11.004

 Ryu, K., Lee, H., & Gon Kim, W. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200–223.

doi:10.1108/09596111211206141

 Saunders, M. N., Lewis, P. & Thornhill, A., 2016. Research Methods For Business Students. 7th Edition ed. Harlow: Pearson Education Limited.

 Schmitt, B. H. (2010, July 5). Customer Experience Management. Retrieved April

3, 2020, from

https://books.google.co.id/books?hl=en&lr=&id=VuCMIl55Iz8C&oi=fnd&pg=P T8&dq=what+is+customer+experience?&ots=fbW6GNvdyv&sig=otBhbbGnGO bDMLV-RH4OFqLqNaA&redir_esc=y#v=onepage&q&f=false

 Seetharaman, A., Nadzir, Z.A.B.M., Gunalan, S., 2001. A conceptual study on brand valuation. J. Prod. Brand Manage. 10 (4), 243–256

 Sekaran, U. & Bougie, R., 2016. Research Methods for Business: A Skill-Building Approach. 7th Edition ed. Chichester: John Wiley & Sons.

 Sheng, M. L., & Teo, T. S. H. (2012). Product attributes and brand equity in the mobile domain: The mediating role of customer experience. International Journal of Information Management, 32(2), 139–146. doi: 10.1016/j.ijinfomgt.2011.11.017

(7)

Kresna Ajidharma Sentosa

 Stehlik-Barry, K. & Babinec, A. J., 2017. Data Analysis with IBM SPSS Statistics.

1st Edition ed. Birmingham: Packt Publishing Ltd

 Sujarweni, V. W., 2015. SPSS untuk Penelitian. Yogyakarta: Pustaka Baru Press.

 The Truth About Customer Experience. (n.d.). The Truth About Customer Experience. Retrieved from https://www.serviceinstitute.com/wp- content/uploads/2018/08/Reading-1.4-The-Truth-About-Customer-Experience- HBR-File.pdf

 Trout, J., & Rivkin, S. (2010, October 11). Differentiate or Die. Retrieved April 13, 2020, from https://books.google.co.id/books?hl=en&lr=&id=IJN- a827qPkC&oi=fnd&pg=PT12&dq=Why+it's+important+for+a+restaurant+to+ha ve+unique+selling+points?&ots=SgD6RI5G6z&sig=btAbkHpLcscskOfU_SAWT w5T9-s&redir_esc=y#v=onepage&q&f=false

 Ungku Fatimah, U. Z. A., Boo, H. C., Sambasivan, M., & Salleh, R. (2011).

Foodservice hygiene factors—The consumer perspective. International Journal of Hospitality Management, 30(1), 38–45. doi: 10.1016/j.ijhm.2010.04.001\

 Weintraub, Andrew N., ed. (2011). lslam and Popular Culture in Indonesia and Malaysia. Routledge. ISBN 9781136812293. Retrieved August 31, 2014.

 Wheelen, Thomas L.; Hunger, J. David (2006). Strategic Management and Business Policy: Cases (10th ed.). Upper Saddle River, N.J: Pearson Prentice Hall.

ISBN 978-0-13-149460-2.

 Witte, R. S. & Witte, J. S., 2016. Statistics. 11th Edition ed. Hoboken: Wiley.

 World Travel and Tourism Council (2014). Holidays going halal: The wave of Muslim tourists. http://www.wtc.org/global-news/articles/2014/mar/holidays- going-halalthe-wave-of-muslim-tourists (Last retrieved 14.01.2014)

 Worsfold, D. (2006). Eating out: Consumer perceptions of food safety.

International Journal of Environmental Health Research, 16(3), 219–229.

doi:10.1080/09603120600641417

 Xianghua Lu, Sulin Ba, Lihua Huang, Yue Feng (2013) Promotional Marketing or Word-of-Mouth? Evidence from Online Restaurant Reviews. Information Systems Research 24(3):596-612. https://doi.org/10.1287/isre.1120.0454

 Zhang, Z., Ye, Q., Law, R., & Li, Y. (2010). The impact of e-word-of-mouth on the online popularity of restaurants: A comparison of consumer reviews and editor reviews. International Journal of Hospitality Management, 29(4), 694–700. doi:

10.1016/j.ijhm.2010.02.002

Referensi

Dokumen terkait

Managing Behavioral Intention in Diverse Cultural Environments: an Investigation of Service Quality, Service Value and Satisfaction for American and Ecuadorian Fast Food Customers..