The Mixtures of Food Display & Food Quality

Putra, M.Par, Aditya NAditya N. Putra, M.Par runs the Tutup Panci Bistro for a few years and he holds the degrees in Hotel & Tourism Management. Irma M. Nawangwulan, MBA, CPM (Asia) is involved in teaching and research in Marketing & Management, and Dr. Samuel PD Anantadjaya is in the fields of organizational performance management & control systems.

The food display has become an important factor in boosting one's satisfaction in dining experience. Of course, the food display must be accompanied by food quality to even trying to improve the level of satisfaction of diners. At the end, the study toward loyalty is also incorporated in this book. The purpose of this book is trying to identify the influential level of both food display and food quality toward the degree of customer dining satisfaction and loyalty. The parameters used for food display are; components of materials, choices of colors, textures, forms/shapes, and layouts. The parameters for food quality are; taste, menu variations, and nutrition. Both qualitative and quantitative approaches are used in this study to seek out the details of the relationships among variables. Food influencer/reviewer was involved to note the relationships. Questionnaires were distributed to diners in Tutup Panci Bistro, accordingly. The findings indicated that both food display and food quality have the positive influence toward customer level of dining satisfaction in Tutup Panci Bistro.