PENGARUH KUALITAS PRODUK, KUALITAS LAYANAN DAN PERSEPSI HARGA TERHADAP KEPUASAN PELANGGAN PADA WARUNG AYAM PANGGANG BANGI

This research aims to determine product quality (X1), service quality (X2), and price perception (X3) on customer satisfaction (Y) at the Bangi Grilled Chicken Restaurant. Sample of
200 people. Data analysis techniques include validity tests, reliability tests, normality tests, heteroscedasticity tests, multicollinearity tests, multiple linear regression analysis, and t tests. The research method used is descriptive quantitative. The research results show that in the validity test each question item on the variables (product quality, service quality, and price perception) has a significance value of <0.05, so the data is declared valid. Next, there is a reliability test for each variable which has a cronbqach alpha value > 0.60 so that the question is declared reliable. Then, in the t test, it is known that each variable has a significance value of t < 0.05 and a t value > t table so that product quality, service quality and price perception partially influence customer satisfaction at Bangi Grilled Chicken Restaurant.