PENGARUH  WORD OF MOUTH,  KUALITAS  MAKANAN  DAN STORE ATMOSPHERE TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN ANGKRINGAN DISINIAJA KARANGANYAR: PENGARUH  WORD OF MOUTH,  KUALITAS  MAKANAN  DAN STORE ATMOSPHERE TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN ANGKRINGAN DISINIAJA KARANGANYAR

alviana eka kimilawati; Rahayu  Triastity; Sumaryanto Sumaryanto

doi:10.33061/jeku.v22i1.7584

THE INFLUENCE OF WORD OF MOUTH, FOOD QUALITY AND ATMOSPHERE STORE ON CONSUMER PURCHASE DECISIONS OF ANGKRINGAN DISIJINIAJA KARANGANYAR

THE INFLUENCE OF WORD OF MOUTH, FOOD QUALITY AND ATMOSPHERE STORE ON CONSUMER PURCHASE DECISIONS OF ANGKRINGAN DISINIAJA KARANGANYAR

Authors

alviana eka kimilawati Universitas Slamet Riyadi
Rahayu Triastity Program Studi Manajemen Fakultas Ekonomi Universitas Slamet Riyadi Surakarta
Sumaryanto Sumaryanto Program Studi Manajemen Fakultas Ekonomi Universitas Slamet Riyadi Surakarta

DOI:

https://doi.org/10.33061/jeku.v22i1.7584

Abstract

The purpose of this study was to analyze the significance of the influence of word of mouth, food quality and store atmosphere on consumer purchasing decisions at Angkringan siniaja Karanganyar. This research is a survey research. The research population of consumers Angkringan Disiniaja Karanganyar. The sample is 100 people with accidental sampling technique. Data collection techniques used questionnaires and literature study. The data analysis technique used multiple linear regression analysis. The results showed that word of mouth, food quality and store atmosphere had a significant effect on consumer purchasing decisions at Angkringan Diiniaja Karanganyar.

Downloads

PlumX Metrics

Published

2022-07-04

Issue

Vol. 22 No. 1 (2022): Jurnal Ekonomi Dan Kewirausahaan: March

Section

Artikel

License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors can separately make additional contractual arrangements for non-exclusive distribution published by the journal (e.g., publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are allowed and encouraged to send their work via online (e.g., in the institutional repositories or their website) after published by the journal.