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"Skripsi ini meneliti pengaruh dari restaurant atmospherics terhadap dining satisfaction dan behavioral intentions. Responden penelitian ini adalah masyarakat yang pernah mengunjungi restoran SKYE dan Anomali Coffee. Metode yang digunakan untuk mengolah data penelitian ini adalah regresi sederhana dan regresi ganda. Hasil penelitian ini membuktikan secara signifikan bahwa restaurant atmospherics memiliki pengaruh positif terhadap dining satisfaction dan behavioral intentions.

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This research examines the effect of restaurant atmospherics on dining satisfaction and behavioral intentions. Respondents of this research come from the ones who have visited SKYE and Anomali Coffee restaurants. Methodologies used for data processing are the simple linear regression and multiple regression. The obtained result shows that restaurant atmospherics has significant effect on dining satisfaction and behavioral intentions."

"[Jumlah restoran yang meningkat menyebabkan pergeseran tren, yaitu semakin banyaknya orang yang lebih memilih makan di restoran, khususnya restoran bertipe casual dining yang menawarkan pengalaman yang lebih dari hanya sekedar makan. Hal ini sejalan dengan pesatnya perkembangan media sosial, sehingga memunculkan suatu platform baru bagi pelanggan untuk menyebarkan eWOM mengenai restaurant experience. Penelitian ini bertujuanuntuk menganalisis atribut-atribut restaurant experience yang dapat mempengaruhi motif pelanggan dalam menyebarkan eWOM positif mengenai restoran casual dining. Data penelitian ini diolah dengan metode multiple regression. Hasil penelitian menunjukan bahwa food quality, atmosphere, dan price fairness berpengaruh positf terhadap concern for others, sedangkan food quality, service quality, dan atmosphere berpengaruh positif pada expressing positive feelings dan helping restaurant company.

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The increasing number of restaurants created the shift of trend, in which more people prefer to dine in restaurants, specifically restaurants with a casual dining type that offer more experience than plain dining. This is in accordance with the rapid development of social media, resulting in a new platform for customers to spread eWOM about their restaurant experience. This study aims to

analyse the attributes of restaurant experience that can affect the motives of the customers in spreading positive eWOM on casual dining restaurants. The data are processed using the multiple regression method. Results show that food quality, atmosphere, and price fairness positively influence the concern for others, while food quality, service quality, and atmosphere positively influence the

expressing positive feelings and the helping restaurant company.

, The increasing number of restaurants created the shift of trend, in which

more people prefer to dine in restaurants, specifically restaurants with a casual

dining type that offer more experience than plain dining. This is in accordance

with the rapid development of social media, resulting in a new platform for

customers to spread eWOM about their restaurant experience. This study aims to

analyse the attributes of restaurant experience that can affect the motives of the

customers in spreading positive eWOM on casual dining restaurants. The data

are processed using the multiple regression method. Results show that food

quality, atmosphere, and price fairness positively influence the concern for others,

while food quality, service quality, and atmosphere positively influence the

expressing positive feelings and the helping restaurant company.

Key Words : Restaurant experience, Positive eWOM motivations, Concern for

others, Expressing positive feelings, Helping restaurant company]"

"Perkembangan zaman yang terjadi saat ini memengaruhi bidang usaha tata boga. Restaurant Namaaz Dining merupakan salah satu Restaurant Gastronomy Molecular di Indonesia. Restaurant Namaaz Dining menggunakan experiential marketing. Penelitian ini dilakukan untuk menganalisis pengaruh experiential marketing terhadap loyalitas pelanggan pada Restaurant Namaaz Dining dengan kepuasa pelanggan sebagai variabel mediasinya. Penelitian ini menggunakan pendekatan kuantitatif dengan menyebarkan kuesioner kepada 100 pelanggan menggunakan teknik non-probability sampling. Teknik analisa data yang digunakan yakni analisis regresi dan sobel test untuk mengetahui pengaruh antar variabel, baik secara langsung maupun tidak langsung. Hasil penelitian ini menunjukan bahwa experiential marketing memiliki pengaruh langsung dan tidak langsung terhadap loyalitas pelanggan melalui kepuasan pelanggan. Pengaruh experiential marketing terhadap loyalitas pelanggan melalui kepuasan pelanggan memiliki pengaruh lebih besar dibandingkan dengan nilai pengaruh experiential marketing terhadap loyalitas pelanggan secara langsung.

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The development of the times that is happening now is affecting the business sector of food and beverages. Namaaz Dining Restaurant is one of the Molecular Gastronomy Restaurant in Indonesia. Restaurant Namaaz Dining uses experiential marketing. This study was conducted to analyze the effect of experiential marketing on customer loyalty in Restaurant Namaaz Dining with customer satisfaction as a mediating variable. This research uses a quantitative approach by distributing questionnaires to 100 customers using non-probability sampling techniques. The data analysis techniques used are regression analysis and sobel tests to determine the effect between variables, both directly and indirectly. The results of this study indicate that  experiential marketing have a direct and indirect effect on customer loyalty through customer satisfaction. The effect of experiential marketing on customer loyalty through customer satisfaction has a greater effect than the direct effect of experiential marketing on customer loyalty."

"Penulisan skripsi ini berfokus pada bagaimana ragam suara pada area makan di restoran mewah dengan konsep open kitchen dipersepsikan sebagai noise oleh pengunjung. Pembahasan tersebut bermula dari adanya survey yang mengategorikan suara dari dapur sebagai sesuatu yang tidak disukai oleh pengunjung, sementara koneksi antara area makan dan area dapur menjadi karakteristik pada restoran open kitchen. Melalui hal tersebut, strategi elemen interior pada area makan dan area dapur yang diperlukan restoran dengan open kitchen akan berbeda dengan restoran mewah konvensional. Elemen interior pada hal ini antara lain tatanan ruang, barriers, dan material. Melalui hal tersebut, suara dan elemen interior saling terhubung hingga mempengaruhi proses persepsi terhadap noise. Skripsi ini akan mengkaji persepsi noise lebih lanjut dengan melakukan komparasi restoran open kitchen yang menggunakan metode masak, akibat perbedaan jenis kuliner yang disajikan pada kondisi restoran yang memiliki elemen interior berbeda. Melalui hal tersebut, dapat terlihat komparasi karakteristik noise pada restoran open kitchen yang dipersepsikan pada area makan.

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This thesis focuses on how different sounds in dining room of luxurious restaurant with open kitchen concept affected customers’ perception of noise. The foundation of this thesis is based on a survey that states sound from the kitchen gives displeasure from customer’s perception, while the connection between dining area and kitchen area is a characteristic of an open kitchen restaurant. Thus, the strategy of interior elements in dining area and kitchen area will be different than conventional luxurious restaurant. Interior elements in this discussion are layout, barriers, and material. Through that, sounds and interior elements are interconnected and affect the process of noise perception. This thesis will study the perception of noise further by comparing different open kitchen restaurants that use different cooking methods, due to different types of culinary served in restaurants with different interior elements strategy. Through the study, different characteristics of noises in open kitchen restaurant that are percept in dining area will be shown."

"ABSTRACTKini, tidak hanya sebagai tempat bersantap, restoran, khususnya restoran casual dining, telah menjadi tempat manusia untuk berkumpul serta bercakap – cakap. Ketika fungsi ini masuk, maka makanan yang lezat, pelayanan yang baik, serta dekorasi yang indah, tidaklah cukup untuk menambah kenyamanan pengunjung. Bagaimana pengunjung dapat bercakap - cakap dengan jelas akan menjadi salah satu penilaian pengunjung. Adapun kenyamanan ini dapat dicapai dengan merancang desain interior serta desain akustik guna meningkatkan kualitas akustik restoran tersebut. Terdapat beberapa cara untuk dapat mencapai kualitas yang nyaman ini, salah satunya adalah dengan mengurangi bising pada restoran agar pengunjung tidak harus berteriak ketika bercakap – cakap. Maka dari itu, skripsi ini akan membahas beberapa cara untuk mengurangi bising tersebut, khususnya dalam pemilihan material yang baik dalam merancang desain interior restoran casual dining sebagai upaya mengurangi bising.

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ABSTRACTNowadays, not only as a dining place, restaurant, casual dining restaurant in particular, has become a place to meet and hold some conversation. Therefore, the delicious food, good service, and beautiful decor, is not enough to append to the convenience of visitors. How visitors can converse clearly will be one of the visitors assessment. This convenience can be achieved by designing the interior and acoustic design to improve the acoustic quality of the restaurant. There are several ways to achieve this quality, one is to reduce the noise in the restaurant so that visitors do not have to use high volume voice during the conversation. Therefore, this paper will discuss some ways to reduce the noise, especially in material selection in designing the interior of casual dining restaurant as a method to reduce noise."

"Omotenashi dalam masyarakat Jepang merupakan suatu bentuk kebudayaan yang umum ditemukan, terutama pada bisnis ryokan dan restoran. Meskipun kerap disebut sama dengan hospitality, namun omotenashi dapat dipahami sebagai konsep yang berbeda karena kental dengan unsur sejarah dan budaya masyarakat Jepang. Tulisan ini bertujuan untuk melihat penerapan omotenashi yang merupakan budaya Jepang pada restoran otentik Jepang yang berada di luar Jepang yaitu Miu Authentic Japanese Dining Indonesia. Metode yang akan digunakan dalam penelitian ini adalah studi deskriptif dan kualitatif dengan cara observasi, wawancara serta membaca pustaka yang relevan dengan penelitian, lalu dianalisis dengan konsep omotenashi dari Al-alsheikh (2014) dan didukung oleh konsep omotenashi oleh Ichijou (2015). Analisis yang dilakukan menghasilkan temuan bahwa 1) pada Miu Authentic Japanese Dining dapat ditemukan implementasi omotenashi yang menjadi sebuah bukti bahwa omotenashi dapat diterapkan di negara selain Jepang; 2) penerapan omotenashi di Miu Authentic Japanese Dining terdapat hambatan dari segi sumber daya manusia yang sebagian belum sadar akan pentingnya omotenashi dan perbedayaan budaya antara Jepang dan Indonesia. Studi kasus Miu Authentic Japanese Dining dapat menjadi pertimbangan untuk membuktikan kebudayaan Jepang yaitu omotenashi dapat diaplikasikan di luar negara asalnya dalam wujud bisnis restoran di Indonesia.

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Omotenashi is a form of culture that is commonly found in a Japanese Society, especially in ryokan and restaurant businesses. Even though it is often referred to as hospitality, omotenashi can be understood as a different concept because it is firmly rooted with historical and cultural elements of Japanese society. This paper aims to look at the application of omotenashi which is Japanese culture in authentic Japanese restaurants outside of Japan, namely Miu Authentic Japanese Dining in Indonesia. The method used in this study is a descriptive and qualitative study by means of observation, interviews and reading literature relevant to the research, then analyzed with the concept of omotenashi from Al-alsheikh (2014) and supported by the concept of omotenashi by Ichijou (2015). The analysis carried out resulted in the findings that 1) in Miu Authentic Japanese Dining one can find the implementation of omotenashi which is proof that omotenashi can be applied in countries other than Japan; 2) the application of omotenashi in Miu Authentic Japanese Dining has obstacles in terms of human resources, some of whom are not aware of the importance of omotenashi and the cultural differences between Japan and Indonesia. The case study of Miu Authentic Japanese Dining can be considered to prove that Japanese culture, namely omotenashi, can be applied outside its home country in the form of a restaurant business in Indonesia."

"Penelitian ini bertujuan untuk mengidentifikasi dining factors dalam mempengaruhi emosi positif, perceived value, dan behavioral intentions konsumen restoran Sushi Tei. Penelitian ini mengembangkan model Mehrabian-Russell dengan menambahkan food dan atmospherics authenticity untuk mengkaji bagaimana authenticity mempengaruhi behavioral intentions. Teknik sampling yang digunakan yaitu snowball sampling dan mall intercept dengan total sampel berjumlah 235 responden. Teknik analisis data yang digunakan adalah Structural Equation Model (SEM).Hasil penelitian menunjukkan kualitas makanan memiliki pengaruh positif terhadap emosi positif dan perceived value, tetapi atmospheric authenticity hanya berpengaruh positif terhadap perceived value. Selain itu emosi positif dan perceived value memiliki pengaruh positif terhadap behavioral intentions.

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This research is intended to identify how dining factors influence positive emotions, perceived value, and behavioral intentions of Sushi Tei customers. This research modified the extended Mehrabian-Russell model by adding the authenticity of food and atmospherics to examine how ethnic authenticity influences behavioral intentions. Sampling technique used snowball sampling and mall intercept with total sample are 235 respondents. This research used Structural Equation Modeling (SEM) as the data analysis technique.

The results show that food quality influences positive emotions and perceived value, but atmospheric authenticity only influences perceived value. Furthermore positive emotions and perceived value have an influence on behavioral intentions."

"[Pertumbuhan konsumen kelas menengah atas menimbulkan tren gaya hidupbaru di Jakarta, yaitu konsumsi restoran kelas menengah atas khususnya pada tiperestoran casual-dining. Penelitian ini bertujuan untuk menganalisa hubungan antaravariabel-variabel Service Qualities yaitu Physical Environment Quality, InteractionalQuality, dan Outcome Quality, serta pengaruhnya terhadap variabel ConsumerUtilitarian Attitudes Toward Brands, Consumer Hedonic Attitides Toward Brands,dan Brand Preference dari konsumen restoran casual-dining. Penelitian inimenggunakan sampel konsumen berusia 18-33 tahun yang pernah mengunjungirestoran casual-dining di Jakarta dalam kurun waktu 6 (enam) bulan terakhir denganmetode non-probability sampling. Data hasil penelitian dioleh menggunakan metodeStructural Equation Modeling. Hasil penelitian menunjukkan bahwa PhysicalEnvironment Quality, Interactional Quality, dan Outcome Quality salingberhubungan dan memiliki pengaruh positif satu sama lain. Kemudian, InteractionalQuality dan Outcome Quality memiliki pengaruh positif terhadap Utilitarian Attitudedan Hedonic Attitude. Pada akhirnya, Utilitarian Attitude dan Hedonic Attitudeterbukti memiliki pengaruh positif terhadap Brand Preference.;he growth of middle-class consumers creates new lifestyle trend in Jakarta.The new lifestyle trend is consumption of upper-middle class restaurants, specificallycasual-dining restaurants. The purpose of this research is to analyze the relationshipbetween the variables of Service Qualities, which are Physical Environment Quality,Interactional Quality, and Outcome Quality, as well as their effects on ConsumerUtilitarian Attitudes Toward Brands, Hedonic Attitudes Toward Brands, and BrandPreference in casual-dining restaurants. This research uses sample of young adultconsumers from 18-33 age group who have visited casual-dining restaurant inJakarta in the last 6 (six) months using non-probability sampling method. The datacollected then analyzed using Structural Equation Modeling method. The result of thisresearch shows that Physical Environment Quality, Interactional Quality, andOutcome Quality are interrelated and have positive effects on each other.Interactional Quality and Outcome Quality positively affect Utilitarian Attitude andHedonic Attitude. Finally, Utilitarian Attitude and Hedonic Attitude positively affectBrand Preference.;he growth of middle-class consumers creates new lifestyle trend in Jakarta.The new lifestyle trend is consumption of upper-middle class restaurants, specificallycasual-dining restaurants. The purpose of this research is to analyze the relationshipbetween the variables of Service Qualities, which are Physical Environment Quality,Interactional Quality, and Outcome Quality, as well as their effects on ConsumerUtilitarian Attitudes Toward Brands, Hedonic Attitudes Toward Brands, and BrandPreference in casual-dining restaurants. This research uses sample of young adultconsumers from 18-33 age group who have visited casual-dining restaurant inJakarta in the last 6 (six) months using non-probability sampling method. The datacollected then analyzed using Structural Equation Modeling method. The result of thisresearch shows that Physical Environment Quality, Interactional Quality, andOutcome Quality are interrelated and have positive effects on each other.Interactional Quality and Outcome Quality positively affect Utilitarian Attitude andHedonic Attitude. Finally, Utilitarian Attitude and Hedonic Attitude positively affectBrand Preference., he growth of middle-class consumers creates new lifestyle trend in Jakarta.The new lifestyle trend is consumption of upper-middle class restaurants, specificallycasual-dining restaurants. The purpose of this research is to analyze the relationshipbetween the variables of Service Qualities, which are Physical Environment Quality,Interactional Quality, and Outcome Quality, as well as their effects on ConsumerUtilitarian Attitudes Toward Brands, Hedonic Attitudes Toward Brands, and BrandPreference in casual-dining restaurants. This research uses sample of young adultconsumers from 18-33 age group who have visited casual-dining restaurant inJakarta in the last 6 (six) months using non-probability sampling method. The datacollected then analyzed using Structural Equation Modeling method. The result of thisresearch shows that Physical Environment Quality, Interactional Quality, andOutcome Quality are interrelated and have positive effects on each other.Interactional Quality and Outcome Quality positively affect Utilitarian Attitude andHedonic Attitude. Finally, Utilitarian Attitude and Hedonic Attitude positively affectBrand Preference.]"