ANALISIS PENGARUH DINESCAPE TERHADAP NIAT BERPERILAKU MELALUI EMOSI KONSUMEN DI RESTORAN SAKE-YO SURABAYA

Florencia Leicester(1*), Brusli Mahenu(2), Agung Harianto(3),


(1) 
(2) 
(3) 
(*) Corresponding Author

Abstract


Abstrak
Penelitian ini bertujuan untuk mengetahui pengaruh DINESCAPE terhadap niat berperilaku melalui emosi konsumen di restoran Sake-yo Surabaya kepada 120 responden. Jenis penelitian ini adalah kuantitatif dengan metode Structural Equation Modeling (SEM) dengan program Smart PLS. Hasil penelitian menunjukan bahwa lighting, layout dan table settings berpengaruh secara positif dan signifikan terhadap emosi konsumen, sedangkan facilities aesthetic, ambience, dan service staff berpengaruh secara positif namun tidak signifikan. Melalui hasil penelitian ditemukan bahwa lighting merupakan faktor paling dominan dalam mempengaruhi emosi konsumen. Begitu pula dengan emosi konsumen berpengaruh secara positif dan signifikan terhadap niat berperilaku konsumen.
Kata Kunci: DINESCAPE, Facility Aesthetic, Ambience, Lighting, Layout, Table Settings, Service Staff, Emosi Konsumen, Niat Beperilaku.
Abstract
This research was conducted to find the impact of DINESCAPE on behavioral intention through consumer emotion in Sake-yo Restaurant Surabaya with 120 respondents. This research is a quantitative research using Structural Equation Modeling (SEM) method with Smart PLS program. The results show that lighting, layout and table settings have positive and significant effect on customer emotion while facilities aesthetics, ambience, and service staff have positive effect but not significant. The results of this research show that lighting have the greatest impact in consumer emotion. Thus, consumer emotion have positive and significant effect towards behavioral intention.
Keywords: DINESCAPE, Facility Aesthetic, Ambience, Lighting, Layout, Table Settings, Service Staff, Consumer Emotion, Behavioral Intentions


Full Text:

PDF

References


DAFTAR REFERENSI Hutama, C. L., & Subagio, H. (2014). Analisa pengaruh dining experience terhadap behavioral intention dengan customer satisfaction sebagai variabel intervening. Jurnal Manajemen Pemasaran. 2(1). 4. Jang, S. (S., Liu, Y., & Namkung, Y. (2011). Effects of authentic atmospherics in ethnic restaurants: investigating Chinese restaurants. International Journal of Contemporary Hospitality Management, 23(5), 662–680. doi: 10.1108/09596111111143395.

King, S. C., & Meiselman, H. L. (2010). Development of a method to measure consumer emotions associated with foods. Food Quality and Preference, 21(2), 168-177. doi:10.1016/j.foodqual.2009.02.005

Kotler, P., & Keller, K. L. (2012). Marketing management (14th ed.). Pearson Education Limited.

Mehrabian, A. and Russell, J.A. (1974), An approach to environmental Psychology, MIT Press, Cambridge, MA. Nitiwanakul, W. (2014). A comparative study of customer perceived value as a driver for fine dining restaurant selection: a case of thai consumers and expatriates. 2-3. Retrieved March 7,2016, from AU-IR Home. Pragita, A. A. (Fauzi, D. H. A., & Kumadji, S. (2013). Pengaruh store atmosphere (Suasana Toko) terhadap emosi dan dampaknya kepada keputusan pembelian. Jurnal Ekonomi. 11(2).196-212. Rock, D. W. & Gardner, M. P. (1993). In the mood: impulse buying’s affective antecedents. Research on Consumer Behavior. 6 (7), 1-28.

Ryu, K & Han, H. (2010). Influence of physical environment on disconfirmation, customer satisfaction, and customer loyalty for first-time and repeat Customers in Upscale Restaurants. University of Massachusetts.

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

Ryu, K., & Jang, S. C. (2007). The effect of environmental perceptions on behavioral intentions through emotions: The case of upscale restaurant. Journal of Hospitality & Tourism. 31(1), 56-72

Schiffman, & Kanuk. (2010). Perilaku konsumen. Jakarta: PT. INDEX.

Skinner, B. F. (1938). The behavior of organism: An experimental analysis. New York, London: D. Appleton-Century Company, Incorporated.

Stanley, L. J. (2010). Emotions and family business creation: an extension and implications. Entrepeneurship Theory and Practice, 34(6), 1085-1092. doi: 10.1111/j.1540-6520.2010.00414.x

Tsaur, S., Luoh, H., & Syue, S. (2015). Positive emotions and behavioral intentions of customers in full-service restaurants: Does aesthetic labor matter? International Journal of Hospitality Management, 51, 115-126. doi:10.1016/j.ijhm.2015.08.015

Tuzunkan, D., & Albayrak, A. (2012). The importance of restaurant physical environment for turkish customers. Journal of Tourism Research & Hospitality.


Refbacks

  • There are currently no refbacks.