The Role of Satisfaction Mediating Quality of Food and Service Quality against Interest in Visiting Again (Study at Warung Suckling Pig Pande Egi – Gianyar)
DOI:
https://doi.org/10.59573/emsj.7(2).2023.28Keywords:
food quality, service quality, satisfaction, interest in visiting again, Warung Suckling Pig Pande EgiAbstract
Culinary type tourism, as part of cultural tourism, has bright prospects. A restaurant (Warung) is an amenity in tourist destination. The Suckling Pig culinary menus is a traditional, local wisdom dish originally from Bali. Warung Suckling Pig Pande Egi located in Beng, Gianyar Regency is a trending dining place and a favourite for domestic tourists who are travelling in Bali. The purpose of this study was to see the effect of food quality and service quality on satisfaction and interest in visiting again to Warung Suckling Pig Pande Egi, Gianyar for domestic tourists. The research uses quantitative main data in the form of research questionnaires as well as qualitative data in the form of interviews. Determination of the respondent sample uses a sample of 100 respondents from customers of Warung Babi Guling Pande Egi, Gianyar with a purposive sampling method. The data analysis technique uses the structural equation model (SEM PLS), version 3.3. The result showed that food quality and service quality had a positive and significant influence on domestic tourist customer satisfaction and the interest in visiting again to Warung Babi Guling Pande Egi, Gianyar. Domestic tourist customer satisfaction has a positive and significant effect on the interest in visiting again to Warung Suckling Pig Guling Pande Egi, Gianyar. Food quality has mediating effect on the interest in visiting again to Warung Suckling Pig Pande Egi, Gianyar through satisfaction. Service quality has no mediating effect on interest in visiting again to Warung Suckling Pig Pande Egi, Gianyar through satisfaction. The results of this research study are expected to contribute to management science in the field of consumer behaviour for tourists, especially to examine the influence of food quality and service quality, satisfaction and intention to return to traditional restaurant in tourist areas of Bali.
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