Research Article
nDalem Prince Joyokusuman’s (Gadri Resto) Food Quality: Consumer Response as the Research Approach
@INPROCEEDINGS{10.4108/eai.30-12-2020.2311238, author={Setyo Prasiyono Nugroho}, title={nDalem Prince Joyokusuman’s (Gadri Resto) Food Quality: Consumer Response as the Research Approach}, proceedings={Proceedings of the 2nd International Seminar on Translation Studies, Applied Linguistics, Literature and Cultural Studies, STRUKTURAL 2020, 30 December 2020, Semarang, Indonesia}, publisher={EAI}, proceedings_a={STRUKTURAL}, year={2021}, month={9}, keywords={ndalem prince joyokusuman’s food food quality consumer response}, doi={10.4108/eai.30-12-2020.2311238} }- Setyo Prasiyono Nugroho
Year: 2021
nDalem Prince Joyokusuman’s (Gadri Resto) Food Quality: Consumer Response as the Research Approach
STRUKTURAL
EAI
DOI: 10.4108/eai.30-12-2020.2311238
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).