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Competition in the culinary industry has developed into one of the creative economic sectors that makes a significant contribution to Gross Domestic Product (GDP) in Indonesia. Therefore, this study aims to determine the effect of product quality, product innovation, and service quality on purchasing decisions (case study of kedai jupe bangil). This type of research uses quantitative methods with a population of consumers who have visited Kedai Jupe. This research sampling technique uses nonprobability sampling with purposive sampling method with a total of 100 respondents. The data collection technique used a questionnaire measured on a Likert scale. The data analysis technique used multiple linear analysis and statistical analysis using SPSS (Statistical Program for Social Science) software version 23.0. The results of this study prove that Product Quality, Product Innovation, and Service Quality affect purchasing decisions at Kedai Jupe Bangil.
Aditiya et al. (Wed,) studied this question.