Analysis of Service Quality on Tourist Satisfaction and Tourist Loyalty Study at Adityawarman Museum
- DOI
- 10.2991/aebmr.k.200305.096How to use a DOI?
- Keywords
- service quality, tourist satisfaction, tourist loyalty
- Abstract
The development of people is not only thinking about eating and drinking, traveling has become a basic need of every person, so that new tourism objects are popping up like epidemics in every country, but those who are able to attract tourists are those who are able to provide quality services in accordance with tourist expectations. This study aims to determine and explain how the influence of service quality on tourist satisfaction and tourist loyalty. This research is quantitative research. The sampling method used was purposive sampling with a sample of 156 tourists who visited the Adityawarman Musuem and research instruments in the form of a questionnaire distributed to respondents by chance who had visited the Adityawarman Museum. The results showed that service quality has a significant positive effect on tourist satisfaction and tourist loyalty, tourist satisfaction has a positive effect on tourist loyalty, and indirectly also has a significant positive effect between service quality on tourist loyalty through tourist satisfaction as an intervening variable based on results testing the Structural Equation Model (SEM) with AMOS 23.
- Copyright
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Neffi Sulkaisi AU - Idris PY - 2020 DA - 2020/03/10 TI - Analysis of Service Quality on Tourist Satisfaction and Tourist Loyalty Study at Adityawarman Museum BT - Proceedings of the 4th Padang International Conference on Education, Economics, Business and Accounting (PICEEBA-2 2019) PB - Atlantis Press SP - 398 EP - 406 SN - 2352-5428 UR - https://doi.org/10.2991/aebmr.k.200305.096 DO - 10.2991/aebmr.k.200305.096 ID - Sulkaisi2020 ER -