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dc.contributor.authorHUMATO, STEVEN
dc.date.accessioned2019-02-20T07:02:59Z
dc.date.available2019-02-20T07:02:59Z
dc.date.issued2016
dc.identifier.urihttps://dspace.uc.ac.id/handle/123456789/1891
dc.description.abstractThis research aims to determine the product quality of Soseji such as the taste of the product, portion served, and appearance in an effort to increase the preception of consumers towards Soseji. The object of this research is Soseji’s firm. The subject of this research are current customer, potential customers, and experts. The data collection techniques used are interview, observation, and documentation. In testing the validity of the data, the researcher uses triangulation method. The result of this research shows on how do Soseji increase the product quality such as taste, portion, and appearance to meet the criteria of consumer perception. Soseji has delicious taste, but the taste is still in consistent. Soseji’s packaging is safe since Soseji is using vacuum sealer for the frozen food and the packaging is reliable due to its transparancy. However, the design is too simple and more creativity is needed. Soseji needs to improve the design of the takeaway packaging by adding some information regarding the composition of the product and Soseji needs to measure the detail about the size and quantity of the product that fits in the packaging. The methods to increase the satisfaction from the customers towards the quality are making more variations of the taste such as the level of spicyness and bitterness on the cheese sausage.en_US
dc.language.isootheren_US
dc.subjectProduct Quality, Taste, Portion, Appearance, Customer Satisfactionen_US
dc.titleEVALUATION OF PRODUCT QUALITY AT SOSEJIen_US
dc.typeThesisen_US


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