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THE INFLUENCE OF ENVIRONMENTAL

PSYCHOLOGY ON CUSTOMER SATISFACTION OF


SPICY NOODLE RESTAURANTS IN MALANG CITY
WITH BRAND IMAGE AS A MEDIATING VARIABLE

Supervisors
Prof. Dr. Ir. Budi Setiawan, M.S.
Neza Fadia Rayesa, S.TP., M.Sc.

Presented by:
Dewanty Sholechatu Z. R. (205040100111124)
TABLE OF CONTENT
RESEARCH BACKGROUND

RESEARCH PURPOSE

CONCEPTUAL FRAMEWORK

HYPOTHESIS

RESEARCH VARIABLES

RESEARCH METHOD
RESEARCH BACKGROUND

A positive brand image that is


Consumer satisfaction is
recognized by many people will
influenced by brand
generate interest which ultimately
image
leads to customer satisfaction

Crowding is an environmental
psychology theory. Human The brand image attached to the
crowded is often associated with spicy noodle restaurant today can be
the crowds seen in today's spicy seen from the large number of
noodle restaurants, where crowded visitors who visit, this condition is
spaces often create feelings of called a crowding
discomfort

it has an impact on
satisfaction and consumer
behavior in the long term
RESEARCH PURPOSE

01 02 03
Environmental Environmental Restaurant image on
psychology on psychology on consumer consumer satisfaction
restaurant image satisfaction
FRAMEWORK
CONCEPTUAL
Real conditions: Ideal conditions:
Spicy noodle Distress can provide a positive or
This spicy noodle restaurant is
restaurants in negative response to the brand image
busy with consumers, consumers
malang city which can later have an impact on
are even willing to queue for
hours consumer satisfaction.

Environmental
psychology

Human crowdedness Spatial crowdedness

Brand Image

Consumer satisfaction

Increasing consumer loyalty to spicy noodle restaurants


HYPOTHESIS
Environmental psychology has an influence on brand image
H1
Environmental psychology has an influence on consumer
H2 satisfaction

Brand image has an influence on consumer satisfaction


H3
STRUCTURAL EQUETION MODEL
RESEARCH VARIABLES
Variable Independent Variable Dependent

Human crowded Spatial crowded Brand Image (Y1) Customer


(X1) (X2) Satisfaction (Y2)

Many people (X1.1) Stuffy feeling (X2.1) Restaurant Price (Y2.1)


atmosphere (Y1.1)
Uncomfortable Difficulty moving Product (Y2.2)
feeling (X1.2) (X2.2) Food quality (Y1.2)
Service (Y2.3)
Interior design
(Y1.3)
RESEARCH METHOD

Quantitative Approach The sampling technique:


Data analysis
non-probability sampling method method:
with a judgment sampling technique
Location & Time • Descriptive Statistics
• PLS-SEM (Partial
• Location: Mie Gacoan Method of collecting data: Least Squares-
Restaurant in Malang City Structural Equation
• Time: August to September
Primary: Observation (questionnaires) Modeling) Analysis
2023
Secondary: Documentation (literature study)
Thank
You!
CREDITS: This presentation template was created by Slidesgo
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