What Does It Take to Make the Proper Restaurant Design?

Advances in Economics and Management Research, Vol 28, January 2017, p. 330-339, ISSN # 2352-5428

10 Pages Posted: 30 Nov 2016 Last revised: 1 Feb 2017

See all articles by Samuel P. D. Anantadjaya

Samuel P. D. Anantadjaya

International University Liaison Indonesia (IULI)

Irma M. Nawangwulan

International University Liaison Indonesia (IULI) - Hotel & Tourism Management

Aditya Putra

Independent

Kevin Juliawan

Independent

Yoanita Alexandra

Independent

Livia Christie

Independent

Timotius Rachmat

International University Liaison Indonesia (IULI)

Date Written: January 1, 2017

Abstract

From the field of study on marketing, consumer behavior is regarded as an important tool for an organization; it can help an organization develop their products or brands in a right path (Setiawan, 2011; Schiffman & Kanuk, 2009). It also helps an organization keep their customer satisfied by knowing more their needs and wants (Lantos, 2011). In particular, consumer characteristics, which mainly encompasses around culture, social and personal, may play an integral role in influencing the restaurant designs. From the notion on Organizational Citizenship Behavior (OCB), it is regarded to have influenced psychology and supervision in organizations. Such sets of behaviors are essential to assist organizations sustainability (Mohammad, Habib, & Alias, 2011), and assisting managers in evaluating the working environment, motivation, and satisfaction of employees (Davoudi, 2012). The presence of good citizens in organizations may likely push toward a higher level of organizational effectiveness and widening the chances on growth when employees go beyond the specified tasks and responsibilities. The combination of these variables may push for the properness of restaurant design. With the increasing demands, restaurants are challenged with increasing level of competition. Restaurant design may well be considered as one of the drivers in luring for a higher customer loyalty.

Based on a geographically-clustered sampling method, this study focuses on individuals, who have eaten in a casual dining restaurant, at least once. It is interesting to examine the influential degrees of the variables and indicators used in this study in restaurants. Findings show that variables and indicators used have proven to have the influential contributions to the level of customer loyalty.

Keywords: consumer behavior, OCB, restaurant design, loyalty

JEL Classification: A00, C40, C50, Z30, Z32

Suggested Citation

Anantadjaya, Samuel P. D. and Nawangwulan, Irma M. and Putra, Aditya and Juliawan, Kevin and Alexandra, Yoanita and Christie, Livia and Rachmat, Timotius, What Does It Take to Make the Proper Restaurant Design? (January 1, 2017). Advances in Economics and Management Research, Vol 28, January 2017, p. 330-339, ISSN # 2352-5428. Available at SSRN: https://ssrn.com/abstract=2877012

Samuel P. D. Anantadjaya (Contact Author)

International University Liaison Indonesia (IULI) ( email )

Eco Campus, The Breeze
BSD City
Serpong, Tangerang, Banten 15345
Indonesia
+62-21-5058-8000 (Phone)

HOME PAGE: http://www.iuli.ac.id

Irma M. Nawangwulan

International University Liaison Indonesia (IULI) - Hotel & Tourism Management ( email )

Indonesia, 15330
Indonesia

Aditya Putra

Independent ( email )

No Address Available

Kevin Juliawan

Independent ( email )

No Address Available

Yoanita Alexandra

Independent ( email )

No Address Available

Livia Christie

Independent ( email )

No Address Available

Timotius Rachmat

International University Liaison Indonesia (IULI) ( email )

Serpong, Tangerang, Banten
Indonesia

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