ANALISA HARAPAN DAN PERSEPSI PENUMPANG TERHADAP KUALITAS MAKANAN YANG DISEDIAKAN OLEH MASKAPAI PENERBANGAN DOMESTIK DI INDONESIA

Kanya Prawitasari, Christine Tantrisna, Kanya Prawitasari




Abstract


Passengers have certain expectations about the airline they use; one of them is about food quality served during flight. What passengers get is not always suitable with what they expect. This research examines the difference between expectation and perception of food quality by seven variables, namely: color, performance, shape, texture, aroma, degree of doneness, and taste. The result shows that there is a significant gap between expectation and perception.


Abstract in Bahasa Indonesia :

Penumpang pesawat terbang memiliki harapan tertentu terhadap maskapai penerbangan yang digunakan, salah satunya dari segi kualitas makanan yang disediakan selama penerbangan. Apa yang penumpang terima belum tentu sesuai dengan apa yang diharapkan. Penelitian ini mengukur perbedaan harapan dan persepsi penumpang terhadap kualitas makanan berdasarkan 7 variabel yaitu: warna, penampilan, bentuk, tekstur, aroma, tingkat kematangan, dan rasa. Hasil penelitian menunjukkan bahwa ada gap yang signifikan antara harapan dan persepsi.

Kata kunci: harapan, persepsi, kualitas makanan, maskapai penerbangan domestik, indonesia.


Keywords


expectation, perception, food quality, domestic airlines, indonesia.

Full Text: PDF

The Journal is published by The Institute of Research & Community Outreach - Petra Christian University. It available online supported by Directorate General of Higher Education - Ministry of National Education - Republic of Indonesia.

©All right reserved 2016.Jurnal Manajemen Perhotelan, ISSN: 0216-6283

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