Customer satisfaction is the most important thing in the catering business. Customer satisfaction affect the profit earned by entrepreneur food. Things that can affect customer satisfaction among them is the quality of product and quality of services provided by the food producers.One way to determine customer satisfaction is to compare the expectation and the reality perceived by the customer.Research method used in this research is descriptive verification method. The number of samples in this research were 100 consumers, data collection is done by spreading the questionnaire and documentary study. Model analysis of the data used is multiple linear regression using SPSS 22 for windows. The results showed that the Product Quality and Service Quality has significant impact on customer satisfaction. Results of calculations using multiple linear regression analysis obtain the equation Y=3,291+0,059X₁+0,152X₂ it means an increase by 1 unit Product Quality, the Consumer Satisfaction Sushi Den Bandung will increase by 0.059 and any increase Quality of Service by 1 unit, the Consumer Satisfaction Sushi Den Bandung will also rise by 0.152. Food producers should further improve the quality of product quality and service quality by determining and implementing the Standard Operational Procedure properly in order to provide a positive impact for food company.

Published by Universitas Pendidikan Indonesia
Journal Name Gastronomy Tourism
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Location Kota bandung, Jawa barat INDONESIA
Website gastur| http://ejournal.upi.edu/index.php/gastur|
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Core Subject Humanities, Science, Art,
Meta Subject Arts, Humanities, Decision Sciences, Operations Research & Management ,
Meta DescGastur adalah jurnal peer-reviewed yang dikelola dan diterbitkan oleh Program Studi Manajemen Industri Katering Universitas Pendidikan Indonesia. Gastur terbit secara periodik (1 tahun 2 kali terbit) bulan April dan Oktober dengan jumlah 6 artikel setiap kali terbit (12 artikel per tahun). Gastur tersedia gratis (Open Access) untuk seluruh pembaca dan mencakup perkembangan dan penelitian dalam bidang Wisata Gastronomi yaitu: 1. Catering Industry 2. Food & Beverage Industry 3. Gastronomy Tourism.
PenulisAnggraeni, Devi , Sudono, Agus , Turgarini, Dewi
Publisher ArticleGastronomy Tourism
Subtitle Article Gastronomy Tourism Vol 2, No 1 (2015)
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View Articlehttp://ejournal.upi.edu/index.…
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