MENYELARASKAN CUSTOMER SERVICE DAN KEPERCAYAAN MEREK UNTUK MEMAKSIMALKAN KEPUASAN KONSUMEN

Galih Raspati, Andi Riyanto, Rusli Nugraha

Abstract


Salah satu faktor penting yang dapat menentukan volume penjualan suatu produk adalah menjaga tingkat kepercayaan konsumen terhadap kualitas suatu produk sehingga akan mendorong peningkatan kepuasan konsumen terhadap produk tersebut.   Logo De Corps sebagai salah satu brand yang dipasarkan melalui  Matahari Departement Store Sukabumi sangat banyak dinikmati oleh konsumen. Tetapi persaingan yang sangat ketat di bidang ritel saat ini sangat memungkinkan dapat menggerus konsumen dengan brand Logo De Corps tersebut. Untuk itulah dibutuhkan strategi yang tepat agar dapat menjaga kepercayaan konsumen terhadap merek Logo De Corps tersebut. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskriptif yang bertujuan untuk melihat gambaran mengenai masing-masing variabel mandiri seperti yang ditunjukan dalam judul penelitian ini. Data dikumpulkan dengan menggunakan metode survei. Hasil yang diperoleh menunjukkan bahwa customer service dan kepercayaan merek mempunyai dampak yang signifikan terhadap kepuasan konsumen.


References


Almadea, R., & Sutisna, E. (2017). Pengaruh Kualitas Pelayanan dan Kepercayaan Merek terhadap Kepuasan Nasabah (Studi pada Nasabah Produk Penghimpun Dana Bank Bni Syariah Kantor Cabang Pekanbaru). Riau University.

Anderson, E. W., & Sullivan, M. W. (1993). The antecedents and consequences of customer satisfaction for firms. Marketing Science, 12(2), 125–143. https://doi.org/https://doi.org/10.1287/mksc.12.2.125

Bettencourt, L. A., & Brown, S. W. (1997). Contact employees: Relationships among workplace fairness, job satisfaction and prosocial service behaviors. Journal of Retailing, 73(1), 39–61. https://doi.org/10.1016/S0022-4359(97)90014-2

Cannie, J. K., & Chaplin, D. (1994). Keeping Customer for Life. New York: Amacom.

Cheng, J.-C., & Chen, C.-Y. (2017). Job resourcefulness, work engagement and prosocial service behaviors in the hospitality industry. International Journal of Contemporary Hospitality Management. https://doi.org/https://doi.org/10.1108/IJCHM-01-2016-0025

Garvin, D. A. (1987). Competing on the Eight Dimensions of Quality. Harvard Business Review, 65(6).

Gio, P. U., & Caraka, R. E. (2018). Pedoman Dasar Mengolah Data Dengan Program Aplikasi Statistika Statcal. Medan, Indonesia: USU Press.

Holbrook, M. B., & Chaudhuri, A. (2001). The Chain of Effects from Brand Trust and Brand Affect to Brand Performance: The Role of Brand Loyalty. Journal of Marketing, 65(2), 81–93.

Holm, M., & Ax, C. (2019). The interactive effect of competition intensity and customer service competition on customer accounting sophistication—Evidence of positive and negative associations. Management Accounting Research, (June), 100644. https://doi.org/10.1016/j.mar.2019.07.001

Jones, T. O., & Sasser, W. E. (1996). Why satisfied customers defect. Harvard Business Review, 88–99. https://doi.org/10.1061/(ASCE)0742-597X(1996)12:6(11.2)

Kim, C. K., Han, D., & Park, S. B. (2001). The effect of brand personality and brand identification on brand loyalty: Applying the theory of social identification. Japanese Psychological Research, 43(4), 195–206. https://doi.org/10.1111/1468-5884.00177

Kotler, P., & Keller, K. L. (2012). Manajemen Pemasaran di Indonesia : Analisis, Perencanaan, Implementasi dan Pengendalian. Jakarta: Salemba Empat.

Kotler, P., & Keller, K. L. (2016). Marketing Management (15th ed.). New Jersey: Pearson Prentice Hall.

Kurtz, D. L., & Clow, K. E. (1992). Managing Consumer Expectations of Services. Journal of Marketing Management, 2(2), 19–25.

Lamb, C. W., Hair, J. F., & McDaniel, C. (2001). Pemasaran. Jakarta: Salemba Empat.

Minarti, S. N., & Segoro, W. (2014). The Influence of Customer Satisfaction, Switching Cost and Trusts in a Brand on Customer Loyalty – The Survey on Student as im3 Users in Depok, Indonesia. Procedia - Social and Behavioral Sciences, 143, 1015–1019. https://doi.org/10.1016/j.sbspro.2014.07.546

Mirawati, & Fernos, J. (2019). Peranan Customer Service Dalam Meningkatkan Pelayanan Kepada Nasabah Pada Bank Nagari Cabang Siteba Padang. https://doi.org/10.31227/osf.io/cq458

Munuera-Aleman, J. L., Delgado-Ballester, E., & Yague-Guillen, M. J. (2003). Development and Validation of a Brand Trust Scale. International Journal of Market Research, 45(1), 1–18. https://doi.org/10.1177/147078530304500103

Parasuraman, A. Zeithaml, A., & Berry, L. L. (1988). SERVQUAL: A multiple-item scale for measuring customer perceptions of service quality. Journal of Retailling, 64 (Spring(1), 12–40.

Ratnasari, R. T., & Aksa, M. (2011). Manajemen Pemasaran Jasa. Bogor: Ghalia Indonesia.

Soedibjo, B. (2013). Pengantar Metode Penelitian. Bandung: Universitas Nasional Pasim.

Song, H. J., Wang, J. H., & Han, H. (2019). Effect of image, satisfaction, trust, love, and respect on loyalty formation for name-brand coffee shops. International Journal of Hospitality Management, 79(June 2018), 50–59. https://doi.org/10.1016/j.ijhm.2018.12.011

Spiegel, M. R., & Stephens, L. J. (2008). Statistics (4th ed.). McGraw-Hill Companies.

Sugiyono. (2014). Metode Penelitian Kuantitatif Kualitatif dan R&D. Bandung: CV. Alfabeta.

Teng, H. Y. (2019). Job crafting and customer service behaviors in the hospitality industry: Mediating effect of job passion. International Journal of Hospitality Management, 81(May 2018), 34–42. https://doi.org/10.1016/j.ijhm.2019.03.013

Tjiptono, F., & Chandra, G. (2016). Service, Quality dan Satisfaction. Yogyakarta: Penerbit ANDI Yogyakarta.

Tsaur, S. H., Wang, C. H., Yen, C. H., & Liu, Y. C. (2014). Job standardization and service quality: The mediating role of prosocial service behaviors. International Journal of Hospitality Management, 40, 130–138. https://doi.org/10.1016/j.ijhm.2014.04.004




DOI: http://dx.doi.org/10.32833/majem.v9i2.103

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.