Joss.Al-Makkipublisher.Com/Index.Php/Js

1120

JOSS :

Journal of Social Science

THE INFLUENCE OF BARISTA AND PRODUCT ON THE STORE

ATMOSPHERE AND ITS IMPACT ON COFFEE SHOP CUSTOMER

SATISFACTION IN THE LOWLAND

Wachdijono

, Nelia Fariani Siregar

, Sukree Langputeh

, Akhmad Jaeroni

Universitas Swadaya Gunung Jati, Indonesia

E-mail: [email protected] ,[email protected], [email protected]

KEYWORDS

Store atmosphere;

indicators; Factor

loading; Satisfaction

consumer; Intervening

variables.

ABSTRACT

Coffee shops are businesses in the downstream agribusiness subsystem

proliferating in various countries. This growth has created competition, so

every coffee shop tries to Win it by giving more satisfaction to its

consumers. The research aims to analyze the influence of baristas and

products on the store atmosphere and its impact on coffee shop consumer

satisfaction in the plains. The research location is in Cirebon City,

Province West Java, Indonesia, because the city can represent the

geographical conditions of world cities in the lowlands where many coffee

shops stand. The research will be carried out in August–December 2023.

The research design uses descriptive quantitative survey methods. The

sample size was set at 100 coffee shop consumers in Cirebon City an

accidental sampling technique. Measurement of indicators for each

variable uses a Likert Scale. The data analysis technique uses Structural

Equation Modeling. Research results conclude that the barista and the

product each directly influence the store atmosphere, and the store

atmosphere directly affects coffee shop consumer satisfaction. Baristas

and products indirectly impact consumer satisfaction through the store

atmosphere. The indicator that best reflects the condition of the barista

variable is "accuracy," the product variable is "availability of product

stock," and the store atmosphere variable is "coffee drinking room."

Therefore, it is recommended that coffee shop business managers in

Cirebon City and surrounding areas improve the quality of baristas

through training, provide raw materials in the form of coffee beans in a

sustainable manner, and always maintain the cleanliness of the coffee

drinking area if they want to increase coffee shop customer satisfaction.

INTRODUCTION

Coffee shops are a form of business in the downstream agribusiness subsystem

(Krisnamurthi, 2020) or downstream agroindustry (Soekartawi, 2000) whose existence in the

marketing era of this decade (Kotler, 2000) is no longer just for drinking coffee but has

developed into a place for discussion. (chatting), doing assignments, gathering with

friends/family, performing art, relaxing, playing live music, and attending business meetings.

Therefore, coffee shops support various social and economic activities, making it attractive for

other business people to open coffee shop businesses worldwide, including in Indonesia. (NW

Volume 2 Number 12 December 2023

p- ISSN 2963-1866- e-ISSN 2963-8909

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1121

https://joss.al-makkipublisher.com/index.php/js

Utami, 2022) . The number of coffee shops in the United States has increased in the last two

years (2020-2022) by 3.3% (statista.com, 2023), in the UK 2.8% (Allegra World Coffee Portal,

2018), in Australia 5 .4% (IBISWorld, 2022), in China 21.2% (Kopi Keliling, 2015), in

Thailand 10% (MacDonnell, 2023) and in Indonesia 23% in the 2016-2017 period (Hariyanto,

2019).

The large number of similar businesses on the market will bring an unavoidable risk,

namely competition (Casapuas-Masanell & Ricart, 2009; Sukirno, 2014). Competition Inter

coffee shops have happened well abroad as well as domestically, such as in Vietnam;

competition occurs due to the rapid growth of coffee shops (Tran, 2019) in the Philippines

because of solid growth between local and global coffee shops (Ang, 2010), in China between

local coffee shops and modern Starbucks coffee shops (Ferreira, 2018), in South Korea

(Patterson et al., 2010), in Thailand, competition between international branded coffee shops (

Cyenny Liong, 2020) and in Indonesia itself, between Starbucks modern coffee and Excelso

(Susanty & Kenny, 2015). Meanwhile, coffee shop competition also occurs on the Australian

continent (Australia, New Zealand), on the European continent (Russia, Turkiye Norway,

England, Poland, Belgium, Germany), on the African continent (Morocco, Kenya, South

Africa, Nigeria, Egypt ), and on the American continent (Brazil, Argentina, Mexico, America,

Canada) (Euromonitor International's Team, 2022). Global market competitors generally are

also at the regional market level (Öztopcu, 2017).

Competition is not avoided Because the more profitable something is, the more

Newcomers hurry up _ or attack similar businesses (good) _ so old coffee shop business people

are afraid of the threat of rivalry or competition (Sulistiowati, 2019). As for the impact of

existing competition, there are coffee shops that survive and continue to thrive; however, there

are also closed businesses (Febriyanti et al., 2022). At the same time, cost investment and

operational costs to establish or operate a coffee shop are considered high, reaching above IDR

1,000,000,000.00 (Julianti & Djunaedi, 2019; Lubis, 2020). Therefore, it required an attempt

to win the competition. Coffee shop businesses are everywhere in this modern era, including

in the Republic of Cirebon City, Indonesia.

Cirebon is a city in the lowlands (Lala, 2023), close to the north coast of Java Island, and

located in the easternmost part of West Java Province. In this city, many modern coffee shop

businesses have been established. In 2021, there will be 300 coffee shops recorded (Sofyan,

2021), including Starbuck, Exelco, Janji Jiwo, Loralona, Baraja, Manao, Janji Kopi, Dclassic,

Born, Core, Bento, Little Black, Olive Bistro, Kafe Famouz, Kopi Mekayo, Kopi Tremor, and

so on. In 2023, Cirebon, new coffee shops will be established so that their numbers will

increase, and so will the number of consumers (Fitria, 2023).

However, without realizing it, coffee shops that have been established with relatively the

same products and goals will sooner or later create competition among the coffee shops

themselves (Kotler & Armstrong, 2008). This is very relevant to the research results of

Afriyanti & Rasmikayati ( 2018) and Deliana et al. (2018), which explain that coffee shops'

problems in some of Indonesia's territories are competitive. Considering the severe risks of

competition, every coffee shop business actor must try to win their competition competition

(Zuhriyah, 2019). These efforts can refer to several book references or relevant research results

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1122

Some previous research results related to the matters above include: 1) Haristianti et al.

(2021) and Farasa & Kusuma (2015) explained that consumers feel at home in coffee shops for

a long time because they feel comfortable with the atmosphere of the shop; 2) Indasari & Bachri

(2021) and Purnomo (2017) summarize the store atmosphere influence purchasing decisions;

3) Medikana et al., (2018) and Pramatatya et al., (2004) concluded that the store atmosphere

influence on purchases; 4) Afriyanti and Rasmikayati (2018) explained that consumers visit

coffee shops to enjoy the atmosphere; 5) Spence et al., (2014) emphasized that the store

atmosphere has a strong influence on consumer behavior in purchasing (Spence et al., 2014);

6) Aprilia & Suryani (2020), Pratiwi et al., (2022) and Ayuningtyas et al., (2022) summarize

the store atmosphere has a natural effect on consumer satisfaction. Apart from that, several

other research results add that the barista variable can increase brand values, including the

image of the store atmosphere (Dhifan & Yuningsih, 2022), consumer perceptions of the coffee

shop barista variable are at an optimistic level in supporting business development

(Wachdijono & Yahya, 2021), Barista interpersonal communication variables influence

consumer satisfaction (Pambayun & Soedarsono, 2019) and the barista competency variable in

the very high category so that it can support the store atmosphere which is convenient for

consumers (Alvarizy & Deliana, 2021). However, there are differences with the research results

of Utomo (2023), who shows that the barista service at the Starbucks Coffee Shop still needs

to be higher. Hence, it could be more optimal in supporting consumer satisfaction.

Based on the research results above, the store atmosphere variable can influence

purchasing decision variables, repeat purchases, and feeling at home/comfortable, where the

three variables affect the characteristics of winning the competition. If it is related to opinion,

Kotler & Keller (2016), winning the competition is synonymous with providing a greater sense

of satisfaction to consumers when compared to its competitors (Zuhriyah, 2019). Next, the

store atmosphere variable is influenced by the barista variable, but the barista variable cannot

affect consumer satisfaction.

This research aims to determine the influence of barista and product variables on store

atmosphere variables and their impact on coffee shop consumer satisfaction in the plains of

low Cirebon City. The difference between this research and previous research lies in the

analysis method, where this research uses structural equation model (SEM) analysis. In

contrast, the research above uses simple and multiple linear regression analysis. Apart from

that, previous research did not apply intervening variables. In contrast, in this research, they

have been used where intervening variables will better explain the effects of the actual variables

(Sumanto, 2022). SEM analysis tools are considered better than regression because SEM

analysis can measure latent (unobserved) variables and measure each indicator's factor loading

value (weight). (Ghozali (2011), where this measurement cannot be carried out by regression

analysis. Thus, the gap in this research (research gap) is in the form of a methodological gap,

namely the use of analytical methods that are considered better than previous ones (Miles,

2017).

Due to the research gaps above, this research has an element of novelty to provide

benefits or contribute to the development of consumer behavior science and statistics,

especially regarding the measurement of indicators on each variable (factor loading) so that the

most effective indicators can be identified. Can explain (reflect) the conditions of each of these

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1123

https://joss.al-makkipublisher.com/index.php/js

variables. Furthermore, this indicator will become a practical/technical recommendation for

coffee shop business actors to win the competition in this third marketing era, such as

improving interior-exterior design and the quality of waiters (baristas) and specialty (high-

quality) products. Apart from that, the role of intervening variables can mediate the influence

of the independent variable barista on the consumer satisfaction variable. Therefore, the results

of this research can contribute to the real sector, namely opening up work and business

opportunities for people related to developing coffee shop businesses in their area to support

local economic growth towards better economic conditions due to the multiplier effect.

(Sukardi, 2009). Thus, the research entitled: The Influence Of Barista And Product On The

Store Atmosphere And Its Impact On Coffee Shop Customer Satisfaction In The

Lowland, Is Essential To Implement.

Based on the results from the previous research above, it can be summarized that the

barista and product variables influence the store atmosphere, and the store atmosphere affects

consumer satisfaction. However, the barista variable has no impact on consumer satisfaction.

In this way, a framework for thinking can be prepared for this research, as seen in Figure 1.

Figure 1

Framework for thinking

Referring to Figure 1, seven research hypotheses can be proposed, namely:

H 1: It is suspected that the barista variable (X1) has a direct effect on the store atmosphere

variable (Z) in the lowlands of Cirebon City;

H 2: It is suspected that the product variable (X2) has a direct influence on the store atmosphere

variable (Z) in the lowlands of Cirebon City;

H 3: It is suspected that the store atmosphere variable (Z) has a direct influence on the consumer

satisfaction variable (Y) in the lowlands of Cirebon City;

H 4: It is suspected that the barista variable (X1) does not have a direct influence on the

consumer satisfaction variable (Y) in the lowlands of Cirebon City;

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1124

H 5: It is suspected that the product variable (X2) has no direct influence on the consumer

satisfaction variable (Y) in the lowlands of Cirebon City;

H 6: It is suspected that the barista variable (X1) has an indirect influence on the consumer

satisfaction variable (Y) through the store atmosphere variable (Z) in the lowlands of

Cirebon City;

H 7: It is suspected that the product variable (X2) has an indirect influence on the consumer

satisfaction variable (Y) through the store atmosphere variable (Z) in the lowlands of

Cirebon City;

METHOD RESEARCH

The research location was determined purposively, namely in Cirebon City, West Java

Province, Republic of Indonesia, with the consideration that this city is a city that can represent

the geographical conditions of towns or regions located in the lowlands throughout the world

(tropical areas) where many modern coffee shops have been established. This research was

carried out from July 2023 to December 2023. The research objects are the barista variable

(X1), product variable (X2), store atmosphere variable (Z), and the consumer satisfaction

variable (Y); the four variables are latent (variables that cannot be measured directly) so that

the measurement is carried out on each indicator (Narimawati & Sarwono, 2019). To facilitate

and confirm the implementation of measurements on each variable, the following operational

definition of variables is needed:

a. A barista (X1) is a person or group of people who are capable or have competence related

to coffee drinks in Cirebon City coffee shops (Panggabean, 2012), which is measured by

five indicators, namely skill, accuracy, speed, friendliness, and knowledge. All indicators

are calculated using a Likert Scale.

b. Product (X2) is the product processed by the barista in the form of a coffee-based drink

served to coffee shop consumers in the cities of Cirebon (Sidewalk, 2019), which is

measured by seven indicators, namely: taste, aroma, availability, product variants, product

uniqueness, packaging/container, and product popularity. All indicators are measured using

a Likert Scale.

c. Store atmosphere (Z) is the condition of the room and coffee shop environment in Cirebon

City, which seeks to make consumers feel comfortable and happy in enjoying coffee drinks

(Rosdiana, 2021), which is measured by ten indicators, namely layout, music, consumer

space, security, internet facilities, parking, interior design, non-cash payments, online

marketing, and toilets. All indicators are measured using a Likert Scale.

d. Consumer satisfaction (Y) is the consumer's feeling after purchasing and consuming coffee

drinks at a coffee shop in Cirebon City, which is measured by five indicators, namely:

feeling satisfied, repeat purchases, fulfilling expectations, making positive comments and

not caring about other brands (D. Purnomo et al., 2023).

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1125

https://joss.al-makkipublisher.com/index.php/js

To operationalize the measurement of latent variables and their indicators can be seen in Table

Table 1

Operationalization of research variables and indicators in 2023

Variable

Indicator

Criteria

Scale

Measurement

Units of

measuremen

Baristas

(X1)

1) Skilled (X1.1)

1. Skilled in making various coffee-

based drinks

Ordinal/Likert

5,4,3,2,1

2) Precision (X1.2)

2. Drinks are made according to

consumer wishes/orders

Ordinal/Likert

5,4,3,2,1

3) Speed (X1.3)

3. Making coffee drinks ordered by

consumers does not take long (fast)

Ordinal/Likert

5,4,3,2,1

4) Friendliness (X1.4)

Demonstrate a smooth, friendly, and

polite attitude and speech

Ordinal/Likert

5,4,3,2,1

5) Knowledgeable (X1.5)

Have adequate knowledge of coffee

Ordinal/Likert

5,4,3,2,1

Product

(X2)

1) Product taste (X 2 .1)

1. Good taste

Ordinal/Likert

5,4,3,2,1

2) Aroma (X2.2)

2. Fragrant aroma

Ordinal/Likert

5,4,3,2,1

3) Availability (X2.3)

3. Always available

Ordinal/Likert

5,4,3,2,1

4) Product variants (X2.4)

4. There are many product variations

Ordinal/Likert

5,4,3,2,1

5) Unique products (X2.5)

5. There are unique products

Ordinal/Likert

5,4,3,2,1

6) Packaging/container (X2.6)

6. Containers/packaging are clean and

hygienic

Ordinal/Likert

5,4,3,2,1

7) Product popularity (X 2 .7)

7. The product brand is well-known

Ordinal/Likert

5,4,3,2,1

Store

atmosphere

(Z)

1) Table and chair layout (Z1)

1. Give consumers the freedom to

choose a place. Sit down

Ordinal/Likert

5,4,3,2,1

2) Music sound (Z2)

2. The sound of the music is to the

wishes/likes of consumers

Ordinal/Likert

5,4,3,2,1

3) The room smells fresh and fresh (Z3)

3. The indoor conditions look healthy,

fragrant, fresh and clean

Ordinal/Likert

5,4,3,2,1

4) Security guarantee (Z4)

4. There is a guarantee of safety for

consumers and their vehicles

Ordinal/Likert

5,4,3,2,1

5) Internet facility available (Z5)

5. Wif is available to facilitate online

consumer communication

Ordinal/Likert

5,4,3,2,1

6) Large parking space (Z6)

6. Consumer vehicle traffic can be

carried out easily

Ordinal/Likert

5,4,3,2,1

7) Unique and Instagrammable interior

design (Z7)

7. The interior design (inside and

outside) is unique and interesting to

photograph

Ordinal/Likert

5,4,3,2,1

8) Non-cash payment facility available

(Z8)

8. Digital (online) payments are

available, for example, credit cards,

e-money

Ordinal/Likert

5,4,3,2,1

9) Doing online marketing (Z9)

9. Promotions, sales, orders, and

payments are made online

Ordinal/Likert

5,4,3,2,1

10) Dry and clean toilet room (Z10)

10. The condition of the toilets is dry,

fresh, spacious, and clean

Ordinal/Likert

5,4,3,2,1

Consumer

satisfaction

(Y)

1) Feeling satisfied/happy (Y1)

1. The feeling of satisfaction after

consuming coffee drinks

Ordinal/Likert

5,4,3,2,1

2) Make a repeat purchase (Y2)

2. Purchase coffee drinks again after the

1st purchase

Ordinal/Likert

5,4,3,2,1

3) Fulfillment of expectations (Y3)

3. Consumer expectations are met, for

example, price, quality, service

Ordinal/Likert

5,4,3,2,1

4) Provide positive comments (Y4)

4. Telling good things about coffee

drink products to other parties

Ordinal/Likert

5,4,3,2,1

5) Don't care about other brands (Y5)

5. Ignore brands of coffee drinks from

other coffee shops

Ordinal/Likert

5,4,3,2,1

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1126

The research population is unknown coffee shop consumers in Cirebon (Indonesia).

Therefore, the sample size was determined based on the loading factor figure, which was

chosen deliberately and was considered representative, namely 0.55 (Joseph F. Hair, Jr et al.,

2010), so the number is 100 respondents. The sampling technique was accidentally carried out

and only counted once for the same consumer. The data analysis technique uses the Structural

Equation Modeling (SEM ) instrument with the help of AMOS (Analysis Moment of

Structural) application calculations.

Bearing in mind that the measurement of the indicators of each latent variable above uses

a Likert Scale, the provisions are as follows:

a. Scale 5 means "strongly agree" if the statement is very consistent with the facts

b. Scale 4 means "agree" if the statement matches the facts

c. Scale 3 means "quite agree" if the statement is entirely on the facts

d. Scale 2 means "disagree" if the statement does not check the facts

e. Scale 1 means "strongly disagree" if the statement contradicts the facts.

To test the hypothesis that has been proposed, it is carried out based on hypothesis testing

criteria (Wijaya, 2019) as follows:

a. If the significance value (sig) < 0.05, then Ho is rejected, meaning that the independent

variable has a real influence on the dependent variable.

b. If the significance value (sig) is > 0.05, then Ho is accepted, meaning there is no influence.

RESULTS AND DISCUSSION

Research result

The primary data collected are the results of consumer assessments of variables X1

(barista), X2 (product), Z (store atmosphere), and Y (consumer satisfaction). The results can

be seen in Figure 2.

Figure 2

SEM-AMOS text results, 2023

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1127

https://joss.al-makkipublisher.com/index.php/js

Figure 2 shows X1 and the significance of each influence, a significance test was carried out,

which can be seen in Table 2.

Table 2

Significance of the influence of X, Z, and Y

Endogenous

variables

Variable

exogenous

Estimate

S.E.

C.R.

Label

Z_ Store

atmosphere

<---

X1_Barista

1,105

,434

2,548

,011

par_15

Z_ Store

atmosphere

<---

X2_Product

,582

,141

4,124

***

par_16

Y_ Satisfaction

<---

X1_Barista

,192

,301

,640

,522

par_9

Y_ Satisfaction

<---

X2_Product

,038

,152

,249

,803

par_10

Y_ Satisfaction

<---

Z_ Store

atmosphere

,763

,208

3,672

***

par_11

Source: SEM-AMOS text results, 2023

Table 2 shows that the influence of X1 (Barista) on Z (Store atmosphere) is positive and

significant because the P value (probability) is < 0.05. The influence of X2 (Product) on Z is

positive and effective because the P value is < 0.05. The influence of Z on Y (consumer

satisfaction) is positive and very real because the P value is < 0.05. However, the influence of

X1 on Y is insignificant because the P value is > 0.05. Likewise, the influence of X2 on Y is

not significant. As for knowing the indirect impact of X1, and X2 to Y through Z, the Sobel

test can be carried out (Ghozali, 2011), as seen in Figure 3.

Figure 3

Significance of Z as an intervening (mediator) variable between X1 and Y

Source: Calculator Sobel Test For The Significance of Mediation, 2023

Figure 3 shows the Sobel test statistic value of 2.09163029 and more than 1.96, so it can

be concluded that Z as an intervening (mediator) variable between X1 and Y is significant,

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1128

meaning that Z acts as an intervening variable, so it can be interpreted that X1 has an indirect

effect on Y through Z. Next, to find out the role of Z in mediating X2 with Y, you can see in

Figure 4.

Figure 4

Significance of Z as an intervening (mediator) variable between X2 and Y

Source: Calculator Sobel Test For The Significance of Mediation, 2023

Figure 4 shows the Sobel test statistic value of 2.74194978 and more than 1.96, so it can

be concluded that Z as an intervening (mediator) variable between X2 and Y is significant,

meaning that Z acts as an intervening variable, so it can be interpreted that X2 has an indirect

effect on Y through Z.

Based on primary data and the results of the analysis above, it can be concluded as

follows:

a. A hypothesis that states the barista variable (X1) has an effect directly on variable store

atmosphere (Z) in the lowland Cirebon City, can accepted;

b. The stated hypothesis variable product (X2) has an effect directly on irregular store

atmosphere (Z) in the lowland Cirebon City, can accepted;

c. The stated hypothesis that variable store atmosphere (Z) is influential directly to variable

satisfaction consumer (Y) in the lowland Cirebon City, can accepted;

d. The stated hypothesis that the variable barista (X1) does not influence direct to variable

satisfaction consumer (Y) in the lowland Cirebon City, can accepted;

e. The stated hypothesis that variable product (X2) has no influential direct on variable

satisfaction consumer (Y) in the lowland Cirebon City, can accepted;

f. Stated hypothesis that the barista variable (X1) has an effect No direct to variable

satisfaction consumer (Y) through variable store atmosphere (Z) in the lowland Cirebon

City, can accepted:

g. The stated hypothesis variable product (X2) has an effect No direct to variable satisfaction

consumer (Y) through irregular store atmosphere (Z) in the lowland Cirebon City, can

accept;

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1129

https://joss.al-makkipublisher.com/index.php/js

Discussion

Variable (X1) has an effect direct to variable store atmosphere(Z)

Variable X1 has a direct and significant effect against Z, with a mark coefficient

regression standardized of 0.53 (see Figure 1). It means if variable X1 is increased by 100%,

then it will result in variable Z increasing, amounting to 53% (Riduan, 2015). Proportion Z

changes smaller from proportion changes to X1, so the change is inelastic (Gilarso, 2008;

Sukirno, 2017; Wachdijono, 2020). Such conditions because the variable barista (X1) has

operated his task in a way good (performing), including speed, accuracy, and skill in making

coffee drinks ordered by consumers, friendly in communicating with consumers, and baristas

knowledgeable, so consumers feel more like. Besides, coffee shop consumers in Cirebon City

are also very popular with giving attention to performance or the role of the barista in giving

his service to the consumer. Performance is terrible so the consumer will be disappointed;

however, if it performs well, the consumer will feel hopeful and fulfilled. Consumers who feel

more optimistic and fulfilled due to good barista performance have created an atmosphere that

makes shops more comfortable, more impressive, and not forgotten by consumers. Therefore,

the barista becomes a critical part of supporting the success of the coffee shop business.

The argument above is the opinion of several coffee practitioners, including Sidewalk

(2019), Hamdan and Santani (2018), Musika (2018), and Panggabean (2012), who explains

that a barista is the most critical and expert coffee shop business resources in make various

product coffee drink, then serve and serve it to buyers/consumers. Besides that, the appearance

of a superior barista in its performance can play a strategic role in marketing coffee in this third

era, namely integrating subsystem coffee plantations, subsystem coffee processing, and

subsystems downstream (Wachdijono & Jaeroni, 2021). The results of this study are also

consistent with results - the results of previous ones, including 1) Sofia et al., (2023); 2)

Arnawa et al., (2022); 3) Dhifan & Yuningsih (2022); 4) Wachdijono & Yahya (2021); 5)

Alvarizy & Deliana (2021); 6) Sholihah (2020); 7) Pambayun & Soedarsono (2019); and 8)

Syahsudarmi (2018) which is, in essence, explain that the presence of the barista is influential

or support for build atmosphere more shops comfortable and more pleasant so that an exciting

consumer new for do a purchase or for old consumers for do purchase repeat.

Remembering that X1 (barista) is a latent variable, namely a variable that is not can be

measured directly, to find out the variable indicators (X-n) that play the most role in reflecting

condition variable X is by looking at the highest factor loading (weight) value, such as seen in

Figure 4. This action is jointly known with the designation confirmatory factor analysis (CFA).

CFA first-order model is a model relating to the relationship between latent variables and their

indicators (Ghozali & Fuad, 2005; Narimawati & Sarwono, 2019; Santoso, 2021).

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1130

Figure 4

Factor loading value on variable X1 (barista)

Source: AMOS SEM text results, 2023

Figure 4 shows that the highest loading factor (weight) value is in the indicator X1.2,

namely 0.83, meaning that the condition of the variable makes coffee drink products according

to consumer orders. The "accuracy" indicator is the highest, showing that coffee shop

consumers in Cirebon City generally include "The Coffee Shop," namely consumers who

understand and know about coffee drinks (Yuliandri, 2015), so they want the right coffee drink

according to their request (order). Furthermore, consumers feel more satisfied/happy when

their coffee drink order matches (exactly) the coffee drink made by the barista and then served

at the drinking table. For example, a consumer orders a "late art" coffee drink. The barista

correctly makes a "late art" coffee drink so that the consumer becomes increasingly confident

that the barista in the coffee shop performs well, especially in "accuracy" in making coffee

drinks according to the consumer's order. Therefore, the opportunity for consumers to

repurchase coffee drinks at the coffee shop is increasingly open. In this way, the barista can

apply some of his experience in experiential marketing to consumers (Schmitt, 2010) because

consumers are more interested in experienced and knowledgeable baristas (Maxwell Colonna-

Dashwood, 2017 in Foedinatha and Hartanto, 2022).

This result is different from the results studies Prasetyo et al., (2023), Sofia et al., (2023),

and Oktafiani et al., (2023), which shows that the most suitable indicator reflects or explains

barista variable conditions are “friendliness” and results study Auyaghlib et al., (2023) is "

skill. " The difference signifies that the results of the study or related theories with variable

barista characteristics are dynamic or Inconsistent. Such conditions are beneficial for

developing knowledge on the related topic because there is a considerable research valuable

gap For further study (Miles, 2017).

Variables product (X2) has an effect direct to variable store atmosphere(Z)

Variable X2 has a direct and significant effect against Z, with a mark coefficient

regression standardized of 0.58 (see Figure 1). It means if variable X1 is increased by 100%,

then it will result in variable Z increasing, amounting to 58% (Riduan, 2015). Proportion Z

changes small from proportion changes X2, so the change is inelastic (Hidayati, 2019;

Mubyarto, 1989; Rosyidi, 2017). Variable X2 affects and significantly affects variable Z due

to the product variable (X2) being offered, already fulfilling the hope of consumers, including

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1131

https://joss.al-makkipublisher.com/index.php/js

the product quality, the dream that it feels fragrant, delicious, and consistent, the product

diverse and always available, as well it's a brand already famous, so contribute in form store

atmosphere they become more comfortable, more exciting and giving experience that is not

forgotten yourself consumer (Schmitt, 2010), so chance For visit or buy repeat very tall.

Therefore, coffee shop consumers in Cirebon City are trendy and pay attention to product

variables due to the entry of the third era of coffee marketing (third wave coffee) currently

(time study). Third-wave coffee is something period new in the coffee industry, emphasizing

that coffee consumption is not only considered a need but has become an integral part of the

style life (lifestyle) of society (Hamdan and Santani, 2018). The consequence is that the

knowledge consumers about coffee is increasingly high (soaring) and makes consumers want

to know more deeply about coffee, including types of coffee, methods of brewing coffee, way

roast (roasting) coffee beans, origin area of coffee beans (single origin) and start known quality

coffee beans (specialty).

These results are encouraging Prasetyo et al., (2023) concluded that product variables

are influential and significant to the atmosphere of coffee shops in Cirebon City. However, it's

different from the results of the study. Dinova & Tuti (2022 ) explain that quality products are

not influential to the satisfaction of consumers at Starbucks Setiabudi One Jakarta. Differences

are widespread Because of the different places and times of his research. Next, please pay

attention that the product in this research is variable latent, and then his assessment is carried

out on the indicators (Ghazali, 2016; Santoso, 2021). To identify the most capable indicia,

explain the condition variable le for the above product by inspecting the highest loading factor

(weight) value on the indicator variable product, as seen in Figure 5.

Figure 5

Factor loading value on variable X2 (product)

Source: AMOS SEM text out results, 2023

Figure 5 shows that the indicator with the highest loading factor value, namely 0.71, is

located in indicator X2.3, namely "availability of stock of coffee products". These results show

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1132

that coffee shop consumers in Cirebon City are trending and paying attention to the condition

of coffee product stocks. The stock of coffee shop products, with coffee always available, will

be very supportive in creating a store atmosphere that reassures consumers about the

guaranteed availability of product stock so that it can contribute to increasing consumer

satisfaction. Consumers will feel more satisfied if the coffee drinks they order at the coffee

shop are always available and served immediately without experiencing delays. What is

included in "availability stock product" is the availability of various types of coffee that are

consumers' preferences and favorites in Cirebon City on an ongoing basis (product stock is

always available every day). This situation supports the research findings of Soedirlan et al.,

(2022) which explain that coffee shops are explicitly designed to serve and provide various

types of coffee to customers/consumers. Afriyanti & and Rasmikayati (2018) added, that if

coffee shops are still popular with consumers, they should provide various types of coffee beans

from all over Indonesia and abroad. This is also in line with the explanation by Putri & Deliana

(2020) which states that coffee shops can serve coffee drinks that suit consumer preferences,

thereby providing customer satisfaction.

This result is different from the results of Auyaghlib et al., (2023), which shows that

the most suitable indicator reflecting or explaining The product variable condition in

Tangerang City is " taste, "while the results study Prasetyo & Maulana (2023) and Rohim et

al., (2023) is "aroma." There are different results. This research is very understandable Because

studies with socio-economic topics are limited by time and place research, meaning results

research in one place may not be the same as results research elsewhere or results research this

year did not be the same within year front. With the study results of socio-economic topics, no

can be enforced in general or generalized (Auyaghlib et al., 2023).

Variables store atmosphere(Z) is influential direct to variable satisfaction consumer (Y)

Variable Z has a direct and significant effect against Y, with a mark coefficient regression

standardized of 0.74 (see Figure 1). It means if variable Z is increased by 100%, then it will

result in variable Y increasing, amounting to 74% (Riduan, 2015; Supranto, 2008). Proportion

Y changes are more minor than proportion Z changes, so the change is inelastic (Hidayati,

2019; Mubyarto, 1989; Rosyidi, 2017). Variable Z directly affects variable Y because Coffee

shop consumers in Cirebon City are trendy and notice the atmosphere of the shops. Therefore,

the conditioned atmosphere of that shop anyway will be evaluated by the consumer; if the

condition is not comfortable or not enjoyable, the consumer will rate it as bad or disappointed.

However, if the condition is satisfied, clean, consistent, and attractive, the consumer will feel

joy or satisfaction (Adhinda et al., 2022). With this atmosphere, shops in Cirebon City are

Already more conditions comfortable and attractive for consumers, for example, in things like

tables and chairs, sound music, room aroma, security environment, internet facilities, place

parking, and interior design. Atmosphere fun shops can interest consumers, create an

experience that is not forgotten, and build a base of loyal customers (Rasmikayati et al., 2020).

On the contrary, uncomfortable consumers visit to buy returns (Kotler, 2000). Therefore, yes

be delivered that consumers tend to come back and recommend to others if the shop's

atmosphere is the preference of the personality consumer (Ilyas & Sari, 2021). As for choice,

Consumers choose a coffee shop more determined by the store atmosphere (Afriyanti &

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1133

https://joss.al-makkipublisher.com/index.php/js

Rasmikayati, 2018; Farasa & Kusuma, 2015; Haristianti et al., 2021; Poniman & Sentoso,

2015) so the store.

The results of this study are consistent with several results studies previously, including

Yoo (2016); Shen, Xiandong & Bae, Byung-Ryul (2018); Medikana et al. (2018); Dewi et al.,

(2019); Pratiwi et al., (2022); Adhinda et al., (2022); Aprilia & Suryani (2020); Ayuningtyas

et al., (2022) and Apriliya & Efiani (2023) who concluded that variable store atmosphere

influential honest and positive to decision purchase repeat and satisfaction coffee shop

consumers. However, the results of this research are different from the results of Safitri & Rini

(2021) and Rijali & Rahmawati (2022), who concluded that the atmosphere variable shop is

not influential to the satisfaction of consumers. Remembering that the store atmosphere (Z) is

a latent variable (cannot be measured directly) (Ghozali, 2016). Then, to find out the indicators

that best reflect or explain the condition of the atmosphere store variable (Z) can be seen from

the loading factor (weight) value for each indicator, which can be seen in Figure 6.

Figure 6

Factor loading value on variable Z (store atmosphere)

Source: AMOS SEM text out results, 2023

Figure 6 shows that there are two most significant factor loading values, namely

indicators Z3 and Z10, each of which is 0.76, meaning that the condition of the variable Z

(store atmosphere) better reflects or is explained by indicator Z3, namely "the condition of the

room where you drink coffee." These results can be interpreted that coffee shop consumers in

Cirebon City prefer a fresh, fragrant, and clean coffee-drinking atmosphere to provide an

impressive experience (experiential marketing). To support the creation of consumer

satisfaction. This meaning is easy to understand because of the room where you drink coffee

is the first room that consumers see and feel, so it is natural that the condition of the room

where you drink coffee is a main concern that consumers will never forget. This argument is

strengthened by the results of research by Kim & Bachman, (2019) which states that restaurant

cleanliness is one of the most important aspects when consumers evaluate the quality of a

restaurant and intend to return (repeat purchase). Therefore, room cleanliness is important

because it can reflect other cleanliness conditions and thus have an impact on consumer

satisfaction (Riell, 2021; Tucker, 2015).

The results of this research differ from those of Ilyas & and Sari (2021), who explain that

consumers choose a coffee shop in Bandung City because it has clean toilet facilities

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1134

(indicators). However, the two research results above can strengthen the research results of

Sofia et al., (2023), which show that the indicators that best reflect or explain the condition of

the "store atmosphere" variable are the "coffee drinking room" indicator and the "toilet"

indicator with The loading value of each factor is 0.77 in research by Sofia et al. (2023) added

one more indicator, namely "toilet," which is also part of the shop environment and must be

paid attention to by business managers. This argument is related to the views of a practitioner

named Mandarina (2021), who, according to consumers, stated that the most important aspect

of coffee shop facilities is the cleanliness of the toilets. This especially applies to consumers

who intend to spend a long time at the coffee shop. Therefore, it is essential to maintain the

cleanliness and atmosphere of the coffee drinking room and the coffee shop environment so

that consumers can feel comfortable and satisfied when enjoying products from the coffee shop

(Adhinda et al., 2022).

Variables barista (X1) no influential direct to variable satisfaction consumer (Y)

Figure 1 shows the influence of X1 on Y. The standardized regression coefficient value

is 0.09, and the significance value (sig) is 0.522 (see Table 1), meaning that the influence of

variable X1 on Y is inaccurate. Or deficient category, so it cannot make a significant

contribution. This is because in position as a single variable in connection bivariate (X—Y),

the X1 influence is still weak, so there is no significance. Therefore, other variables are needed

as intervening variables to have an effect become stronger in connection multivariate (X—Z—

Y). This study's results align with the research results of Oktafiani et al., (2023), who concluded

the barista variable has no natural effect on coffee shop consumer loyalty in Tangerang City.

Sofia et al., (2023), who finished the barista variable, have no biological impact on satisfaction

among coffee shop consumers in Cirebon City.

However, the findings from this study are not in line with the findings general from

research others, including: 1) Umbase et al., (2022); 2) Arnawa et al., (2022); 3) Waluyowati

& Bustomi (2022); and 4) Yurindera (2021), which is general conclude that there is significant

influence from variable X (barista) against variable Y (satisfaction consumer). Therefore, there

is a phenomenon interesting and necessary to get the discussion more deeply and be considered

important.

Variables product (X2) no influential direct to variable satisfaction consumer (Y)

Figure 1 shows the influence of X2 on Y. The standardized regression coefficient value

is 0.09, and the significance value (sig) is 0.803 ( see Table 1 ), meaning that the influence of

variable X2 on Y is inaccurate. Or deficient category, so it cannot make a significant

contribution. This is because in position as a single variable in connection bivariate (X—Y),

the X2 influence is still weak, so there is no significance. Therefore, other variables are needed

as intervening variables to have an effect become stronger in connection multivariate (X—Z—

Y). The results of this study are consistent with the results of Asti & Ayuningtyas (2020)

concluded that the quality variable product does not influence the satisfaction of consumers at

Resto Oto Bento Villa Nusa Indah.

However, the results of this study are contradictory to the research results of Adnan

(2020), Aprilia & Efiani (2023), Arnawa et al. (2022), Juniarti et al. (2022), Mahyuddin &

Juraidah (2017), Medikana et al., (2018); Mustamu & Ngatno, (2021); Utami & Oetomo,

(2015); Oktafiani et al., (2023) which in general conclude variable product (X2) has no natural

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1135

https://joss.al-makkipublisher.com/index.php/js

effect on satisfaction coffee shop consumers. There are different results from the study. This

topic is dynamic and exciting. For more research deep, we can find new theories helpful in

developing knowledge.

The barista variable (X1) has an effect not directly on variable satisfaction consumer

(Y) through irregular store atmosphere (Z)

Figure 2 shows that the standardized regression coefficient value on path X 1 to Y is

0.09, path X 1 to Z is 0.53, and path Z to Y is 0.74 (see Figure 2). The significance value (sig)

on the path X 1 to Y is 0.522 ( see Table 2), meaning that the variable X 1 has no direct effect

on Y Because of the sig value. 0.522 smaller than 0.05. Thus, the hypothesis that states that the

barista variable (X1) has no immediate impact on the consumer satisfaction variable (Y) (H6)

can be accepted. The absence of influence of variable X1 on Y above indicates that other

variables intervene in the influence of variable. The other variable referred to is the variable Z

(store atmosphere) itself, which acts as an intervening variable (Junaidi, 2021) so that the

influence of X on Y becomes significant indirectly after going through Z (see Figure 2). To

know its significance, variable Z (store atmosphere) as the intervening variable, the Sobel test

is carried out (see Figure 3), where it can be concluded that variable Z has a proven role as an

intervening variable between variable X1 (barista) and the satisfaction variable consumer (Y).

The existence of this intervening variable is also in line with the research results of Sofia et al.

(2023), Binagusto et al. (2020), and Artha (2019).

Variables product (X2) has an effect No direct to variable satisfaction consumer (Y)

through irregular store atmosphere (Z)

Figure 2 shows that the standardized regression coefficient value on path X 2 to Y is

0.04, path X 2 to Z is 0.58, and path Z to Y is 0.74 (see Figure 2). The significance value (sig)

on the path X 2 to Y is 0.803 ( see Table 2), meaning that the variable X1 has no direct effect

on Y Because of the sig value. 0.803 is more significant than 0.05. Thus, the hypothesis states

the product variable (X2) has no immediate effect on the consumer satisfaction variable (Y)

(H7:), which is acceptable. Here, there is no influence of the variable X 2 on Y above,

indicating that other variables intervene in the impact of the variable. The other variable

referred to is the variable Z (store atmosphere) itself, which acts as an intervening variable

(Junaidi, 2021) so that the influence of X 2 on Y becomes significant indirectly after passing

through Z (see Figure 2). To know its significance, variable Z (store atmosphere) as the

intervening variable, the Sobel test is carried out (see Figure 3), where it can be concluded that

variable Z has a proven role as an intervening variable between variable X2 (product) and the

satisfaction variable consumer (Y). The presence of this intervening variable is also in line with

the research results of Prasetyo & and Maulana (2023), Binagusto et al. (2020), and Artha

(2019).

The emergence of the intervening variable Z (store atmosphere) plays a vital role because

it shows an event that to satisfy coffee shop consumers, it is not enough to rely on the role of

the barista (X1) or product (X2) only, will but the role of another variable is required, namely

Z, meaning no matter how excellent the condition of the barista variable (X1) such as very

skilled, fast, precise, friendly and knowledgeable, or product variable (X2), such as fragrant

taste, fresh aroma, availability stock always available, lots product variants, yes unique

products, strong packaging /containers, and product popularity famous, but has not been able

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1136

to provide satisfaction to consumers without the support of variable Z (store atmosphere). The

results of these findings benefit coffee shop business actors in that if they want to satisfy

consumers in this third marketing era, they also need quality baristas (X1) who perform well.

Well, especially on the " accuracy " indicator, you must also pay attention to the product,

especially on the indicator "availability products" and store atmosphere (Z), especially the

indicator " the condition of the coffee drinking room is fresh, fragrant and clean. "

Based on the results and Discussion before, the most critical findings from this research

are related to his contribution to the development of knowledge in a way theoretical and

practical understanding of the most dominant factor loading values in explained condition

variables X1, X2, and Z, as well exists intervening variable (Z). This is because focusing on

the most significant factor loading (weight) values, especially on intervening variables, can

make base recommendations for increasing the quality of these indicators and moderating

variables. With so, this has the potential to trigger development in the sector that can be

significant for enhancing the quality of life of humans, like in the development sector

agroindustry (Sukardi, 2009).

CONCLUSION

Based on the results of the research and discussion above, baristas and their respective

products directly influence the store atmosphere, and store atmosphere directly impacts

customer satisfaction in coffee shops in the lowlands of Cirebon City. In addition, baristas and

their products indirectly influence consumer satisfaction through the store atmosphere. The

best indicator to reflect or explain conditions in the barista variable is "accuracy," the product

variable is "product stock availability," and the store atmosphere variable is "coffee room."

Therefore, it is recommended that coffee shop business managers in the lowlands of Cirebon

City and its surroundings improve the quality of baristas through training, providing sustainable

coffee bean ingredient standards, and always maintaining the cleanliness of coffee-drinking

places to increase coffee shop consumer satisfaction.

REFERENCES

Adhinda, E. G., Arief, M. Y., & Soeliha, S. (2022). Harga dan Suasana Toko (Store

Atmosphere) dalam Menentukan Kepuasan Konsumen dengan Kepercayaan Konsumen

Sebagai Variabel Intervening pada Coffee Shop Titik Kumpul Capore Situbondo. Jurnal

Mahasiswa Entrepreneurship (JME), 1(3), 508–522.

Adnan. (2020). Pengaruh Atmosfer Café, Kualitas Produk dan Gaya Hidup terhadap Kepuasan

Pelanggan (Studi pada Dokter Kupi Café di Kota Lhokseumawe). Journal Visoner &

Strategis, 9(1), 15–25.

Afriyanti, S., & Rasmikayati, E. (2018). Studi Strategi Pemasaran Terbaik Berdasarkan

Perilaku Konsumen Dalam Menghadapi Persaingan Antar Kedai Kopi Di Jatinangor.

Jurnal Ilmiah Mahasiswa AGROINFO GALUH, 3(1), 856–872.

Allegra World Coffee Portal. (2018). The report says the US-branded coffee shop market will

exceed 40,800 outlets by 2023. https://www.comunicaffe.com/us-branded-coffee-shop-

market-exceed-40800-outlets-by-2023/

Alvarizy, A., & Deliana, Y. (2021). Kompetensi Barista Dalam Menyampaikan Experiential

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1137

https://joss.al-makkipublisher.com/index.php/js

Marketing Di Coffee Shop Di Kota Bandung. Mimbar Agribisnis: Jurnal Pemikiran

Masyarakat Ilmiah Berwawasan Agribisnis, 7(2), 1338.

https://doi.org/10.25157/ma.v7i2.5338

Ang, P. (2010). Philippine Coffee Situation and Outlook. GAIN Report, 7.

Aprilia, C., & Suryani, A. I. (2020). Coffee shop atmospheric effect on customer satisfaction

and behavioral intention. BISMA (Bisnis Dan Manajemen), 13(1), 1.

https://doi.org/10.26740/bisma.v13n1.p1-13

Apriliya, W., & Efiani. (2023). Analisis Suasana Café, Kualitas Produk dan Persepsi Harga

terhadap Kepuasan Pelanggan di café Masalalu. BULLET: Jurnal Multidisiplin Ilmu,

2(3), 728–738.

Arnawa, I. K. H. T., Saputra, I. G. O., & Manggala RS, A. (2022). Kualitas Produk dan

Pelayanan Barista bagi Kepuasan Konsumen kedai Hermess Kopi. Jurnal Ilmu Sosial Dan

Ilmu Politik, 36(1), 25–34. https://doi.org/10.52318/jisip.2022.v36.1.3

Artha, C. D. (2019). Peran Pengurus Organisasi Asrama Dalam Melaksanakan Solidaritas

Organik Antatr Mahasiswa Di Asrama. Jurnal Keperawatan, 99, 479–486.

Asti, E., & Ayuningtyas, E. (2020). Pengaruh Kualitas Pelayanan, Kualitas Produk Dan Harga

Terhadap Kepuasan Konsumen. EKOMABIS: Jurnal Ekonomi Manajemen Bisnis, 1(01),

1–14. https://doi.org/10.37366/ekomabis.v1i01.2

Auyaghlib, A., Azhari, D., & Zaitun, F. A. and W. (2023). Baristas, Products, Store

Atmosphere, Prices, Social Media, And Consumer Satisfaction Coffee Shop In The

Lowlands. Journal of Social Science, 2(11), 1008–1026.

https://doi.org/https://doi.org/10.57185/joss.v2i11.158

Ayuningtyas, S., Maduwinarti, A., Mulyati, D. J., Studi, P., & Bisnis, A. (2022). Pengaruh

Store Atmosphere , Cita Rasa Dan Kualitas Pelayanan Terhadap Kepuasan. 216–220.

Binagusto Mochammad, Mukhamad Najib, and M. M. A. (2020). Factors Affecting Business

Sustainability of Small and Medium Coffee Shops. Jurnal Teknologi Industri Pertanian,

30(3), 308–318. https://doi.org/10.24961/j.tek.ind.pert.2020.30.3.308

Casadesus-masanell, R., & Ricart, J. E. (2009). From Strategy To Business Models And

Tactics. Business, 1–25.

Cyenny Liong. (2020). 21 Café dan restoran unik dan Instagramable di Bangkok yang menarik

dan wajib dikunjungi. Thailand.Tripcanvas. Co.

https://thailand.tripcanvas.co/id/bangkok/cafe-restoran-hits/

Deliana, Y., Hapsari, H., Andriani, R., & Trimo, L. (2018). Factors that affect consumers ’

decision in purchasing coffee. Research Journal of Recent Sciences, 7(1), 1–6.

Dewi, P. V. A., Agung, P., & Prayoga, M. S. (2019). pengaruh store atmosphere, harga dan

kualitas pelayanan terhadap kepuasan konsumen (studi pada Dreamblack Coffee). Jurnal

Manajemen, 6, 1–15.

Dhifan, M. A., & Yuningsih, A. (2022). Penerapan Komunikasi Antarpribadi Barista Contou

Coffee Bandung dengan Konsumen dalam Membangun Brand Value. Bandung

Conference Series: Public Relations, 2(2), 342–349.

https://doi.org/10.29313/bcspr.v2i2.3434

Dinova, V., & Tuti, M. (2022). Pengaruh Suasana Toko ( Store Atmosphere ), Kualitas Produk

Dan Media Sosial Terhadap Kepuasan Pelanggan Melalui Keputusan Pembelian Di

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1138

Starbucks Setiabudi One. Culinaria, 4(1), 1–16.

Euromonitor International’s Team. (2022). Coffee. https://www.euromonitor.com/coffee

Farasa, N., & Kusuma, H. E. (2015). Faktor-faktor yang Mempengaruhi Kebetahan di Kafe:

Perbedaan Preferensi Gender dan Motivasi. Temu Ilmiah IPLBI, 1, 29–34.

https://www.researchgate.net/publication/316878343

Febriyanti, B., Hudaya, A. R., & Wachdijono, W. (2022). Variabel yang Mempengaruhi

Inovasi Produk Coffee Shop Di Kota Cirebon. Agropross : National Conference

Proceedings of Agriculture, 501–509. https://doi.org/10.25047/agropross.2022.321

Ferreira, J. (2018). Fostering sustainable behavior in retail: Looking beyond the coffee cup.

Social Business, 8(1), 21–28.

Fitria, S. S. (2023, March 18). Sedang Trend! Banyak Coffee Shop Terbaru di Sekitar

Daerahmu, Ternyata Ini Alasannya. Radarcirebon. Id.

https://bit.ly/coffee_shop_cirebon_2023

Foedinatha, Brillian, and Hartanto, D. D. (2022). Perancangan Aplikasi sebagai Wadah

Penggemar Kopi di Indonesia. Nirmana, 21(1), 38–53.

https://doi.org/10.9744/nirmana.21.1.38-53

Ghazali, I. (2016). Aplikasi Analisis Multivariete SPSS 23 (8th ed.). Badan Penerbit

Universitas Diponegoro. https://bit.ly/3b3I8iA

Ghozali, I. (2011). Aplikasi analisis multivariate dengan program IBM SPSS 19 (5th ed.). BP

Universitas Diponegoro. https://bit.ly/3jqmXwo

Ghozali, I. (2016). Aplikasi Analisis Multivariete Dengan Program IBM SPSS 23 (8th ed.).

Badan Penerbit Universitas Diponegoro.

Ghozali, I., & Fuad, H. (2005). Structural Equation Modeling: Teori, Konsep & Aplikasi

dengan Program Lisrel 8.54. Badan Penerbit Universitas Diponegoro.

Gilarso, T. (2008). Pengantar Ilmu Ekonomi Mikro, Edisi 5. Yogyakarta: Kanisius.

Hamdan, Dani and Santani, A. (2018). Coffee : Karena selera tidak dapat diperdebatkan (2nd

ed.). AgroMedia Pustaka.

Haristianti, V., Raja, M. T. M., & Putri, C. T. (2021). Analisis Faktor Kebetahan Pengunjung

Coffee Shop Melalui Penilaian Kinerja Elemen Interior. Jurnal Arsitektur Zonasi, 4(2),

196–209.

Hariyanto. (2019). Riset TOFFIN: Bisnis kedai kopi makin menggeliat di 2019. Industry.Coid,

1. https://bit.ly/39WRxZ5

Hidayati, S. (2019). Teori Ekonomi Mikro. In Saiful Anwar, Ubaid Al Faruq (Ed.), Beaya

Produksi (pertama, Issue 1). Unpam Press.

ibisworld. (2022). Coffee Shops in Australia - Number of Businesses 2008–2029.

https://www.ibisworld.com/au/number-of-businesses/coffee-shops/5381/

Ilyas, M., & Sari, D. (2021). Analisis Faktor-Faktor yang Menjadi Preferensi Konsumen dalam

Memilih Coffee Shop di Kota Bandung. EProceedings of Management, 8(4), 3318–3329.

Indasari, I., & Bachri, S. (2021). Pengaruh Suasana Toko Terhadap Keputusan Pembelian

Konsumen Pada Mr. Dav Coffee Shop Palu. Jurnal Ilmu Manajemen Universitas

Tadulako …. https://jimutuntad.com/index.php/jimut/article/view/215

Joseph F. Hair Jr, Black, W. C., Babin, B. J., & Anderson, R. E. (2010). Multivariate Data

Analysis (7th ed.). Prentice Hall International.

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1139

https://joss.al-makkipublisher.com/index.php/js

Julianti, & Djunaedi, N. (2019). Strategi Manajemen Pasokan Dan Biaya Produksi Di Kedai

Kopi. Manajemen, Ekonomi & Akuntansi, 3(2), 191–205.

https://doi.org/10.31955/mea.vol3.iss2.pp19

Junaidi. (2021). Aplikasi AMOS dan Structural Equation Modeling (SEM). In Harmita Sari

(Ed.), UPT Unhas Press Keanggotaan: UPT Unhas Press.

Juniarti, S., Zuraida, L., & Wikaningtyas, S. U. (2022). Pengaruh Kualitas Produk, Harga,

Lokasi, Dan Kualitas Pelayanan Terhadap Loyalitas Konsumen Melalui Kepuasan

Konsumen Sebagai Variabel Intervening (Pada Bento Kopi). Jurnal Riset Akuntansi Dan

Bisnis Indonesia, 2(2), 366–381. https://doi.org/10.32477/jrabi.v2i2.472

Kim, H., & Bachman, J. R. (2019). Examining customer perceptions of restaurant restroom

cleanliness and their impact on satisfaction and intent to return. Journal of Foodservice

Business Research, 22(2), 191–208. https://doi.org/10.1080/15378020.2019.1596002

Kopi Keliling. (2015). Cina: Ritual Minum Teh & Lifestyle Ngopi. Kopikeliling.Com.

https://kopikeliling.com/lifestyle/cina-ritual-minum-teh-lifestyle-ngopi.html

Kotler, P. (2000). Prinsip – prinsip pemasaran manajemen. Prenhalindo.

Kotler, P., & Amstrong, G. (2008). Prinsip-Prinsip Pemasaran (W. H. Adi Maulana, Devri

Barnadi (ed.); 12th ed.). Erlangga. https://bit.ly/3yj37Zp

Kotler, P., & Keller, K. L. (2016). Marketing Management (15th ed.). Pearson Education, Inc.

Krisnamurthi, B. (2020). Seni Memahami Agribisnis: Pengertian Agribisnis. In Koeh (Ed.),

Puspa Swara (1st ed.). Puspa. https://bit.ly/pengertian_agribisnis_bayu_2020

Lala. (2023). Dataran Rendah – Ciri Ciri, Manfaat, Contoh Beserta Gambar. Ekosistem. Co.Id.

https://ekosistem.co.id/dataran-rendah/

Lubis, R. M. S. (2020). Studi kelayakan usaha coffee shop komit. Sumatera Utara.

MacDonnell, K. (2023). 15 Coffee Consumption Statistics & Facts in Thailand in 2023:

Fascinating! Coffeeaffection.Com. https://coffeeaffection.com/coffee-consumption-

statistics-in-thailand/

Madarina, F. A. (2021, December). 4 Fasilitas Penting di Coffee Shop yang Sebaiknya Ada.

Mojok. Co.

Mahyuddin, T., & Juraidah, J. (2017). Analisis Pengaruh Kualitas Produk, Pelayanan Dan

Lokasi Terhadap Kepuasan Pengunjung Warung Kopi One Love Di Kota Kuala Simpang.

Jurnal Penelitian Agrisamudra, 2(1), 81–90. https://doi.org/10.33059/jpas.v2i1.238

Maxwell Colonna-Dashwood. (2017). The Coffee Dictionary: An A-Z of coffee, from growing

& and roasting to brewing & and tasting. Chronicle Books.

Medikana, I. N. A., Ustriyana, I. N. G., & Oka Suryawardani, I. G. A. (2018). Variabel-

Variabel Yang Mempengaruhi Kepuasan Dan Keputusan Pembelian Ulang Pada Kopi

Made. JURNAL MANAJEMEN AGRIBISNIS (Journal Of Agribusiness Management),

6(2), 31. https://doi.org/10.24843/jma.2018.v06.i02.p05

Miles, D. . (2017). A taxonomy of research gaps: Identifying and defining the seven research

gaps. Journal of Research Methods and Strategies, August, 1–15.

Mubyarto. (1989). Pengantar Ekonomi Pertanian (3rd ed.). LP3ES.

Mustamu, E. J., & Ngatno, N. (2021). Pengaruh Inovasi Produk Terhadap Loyalitas Konsumen

Dengan Kepuasan Konsumen Sebagai Variabel Intervening Pada KFC Srondol. Jurnal

Ilmu Administrasi Bisnis, 10(1), 689–696.

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1140

Narimawati, U., & Sarwono, J. (2019). Structural Equation Modeling (SEM) (2nd ed.).

Salemba Empat.

Oktafiani, A. R., Nita, D. A. N., Rosiyani, Khijjah, R. D., & Wachdijono. (2023). The Influence

of Barista on Coffee Shop Consumer Loyalty (Utilizing Indicators for Theoretical and

Practical Purposes). Journal Transnational Universal Studies, 1(8), 786–799.

https://doi.org/10.58631/jtus.v1i8.47

Öztopcu. (2017). Evaluation of Competitive Strategies of Coffee Retailing in Aspect of Market

Economy. Business & Management Studies: An International Journal, 5(2), 246–267.

https://doi.org/10.15295/bmij.v5i2.89

Pambayun, M. R. P., & Soedarsono, D. K. (2019). Pengaruh Komunikasi Interpersonal Barista

Terhadap Kepuasan Konsumen. 6(2), 5135–5141.

https://openlibrarypublications.telkomuniversity.ac.id/index.php/management/article/vie

w/10558

Panggabean, E. (2012). The Secret of Barista (1st ed.). PT WahyuMedia.

https://bit.ly/3uNmmaX

Patterson, P. G., Scott, J., & Uncles, M. D. (2010). How the local competition defeated a global

brand: The case of Starbucks. Australasian Marketing Journal, 18(1), 41–47.

https://doi.org/10.1016/j.ausmj.2009.10.001

Poniman, A. S., & Sentoso, T. A. C. (2015). Analisa faktor yang menjadi preferensi konsumen

dalam memilih coffee shop di Surabaya. Perhotelan, 3(1), 1–11. https://bit.ly/2PKAFy1

Pramatatya, V., Najib, Mukhamad, and, & Nurrochmat, D. R. (2004). Pengaruh Atmosfer

Kedai Kopi Terhadap Emosi Dan Keputusan Pembelian Ulang. Jurnal Manajemen Dan

Agribisnis, 12(2), 126–136. https://doi.org/10.17358/jma.12.2.126

Prasetyo, E. D., Maulana, M. T., & Wachdijono. (2023a). Pengaruh Barista Terhadap Suasana

Coffee Shop Melalui Variabel Produk. Mimbar Agribisnis : Jurnal Pemikiran Masyarakat

Ilmiah Berwawasan Agribisnis, 9(2), 2860. https://doi.org/10.25157/ma.v9i2.10749

Prasetyo, E. D., Maulana, M. T., & Wachdijono. (2023b). The Influence Of Barista On Coffee

Shop Atmosphere Through Product Variables. Mimbar Agribisnis: Jurnal Pemikiran

Masyarakat Ilmiah Berwawasan Agribisnis, 9(2), 2860–2883.

Pratiwi, V. A., Sulaiman, E., Budiastuti, E., & Ajie, A. (2022). Store Atmosphere and Service

Quality on Cafe Consumer Satisfaction. Enrichment: Journal of Management, 12(4),

2893–2900.

https://www.enrichment.iocspublisher.org/index.php/enrichment/article/view/740/581

Purnomo, A. K. (2017). Pengaruh Cafe Atmosphere terhadap Keputusan Pembelian Gen Y

pada Old Bens Cafe. Jurnal Manajemen Maranatha, 16(2), 133.

https://doi.org/10.28932/jmm.v16i2.384

Purnomo, D., Wachdijono, Jaeroni, A., Ferrer, C. N., & Siregar, N. F. (2023). Building coffee

shop customer satisfaction. In G. S. Bustanul Arifin, Emma Porio (Ed.), International

Conference Multi-Disciplines Approaches For The Sustainable Development (pp. 710–

719). Dwidjendra University.

https://eproceeding.undwi.ac.id/index.php/mdasd/article/view/356/309

Putri, D. N., & Deliana, Y. (2020). Perbedaan Preferensi Konsumen Generasi Z Antara Coffee

Shop Besar Dan Coffee Shop Kecil Di Kecamatan Coblong Kota Bandung. Mimbar

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1141

https://joss.al-makkipublisher.com/index.php/js

Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis, 6(1), 77.

https://doi.org/10.25157/ma.v6i1.2685

Rasmikayati, E., Deaniera, A. N., Supyandi, D., Sukayat, Y., & Saefudin, B. R. (2020). Analisis

Perilaku Konsumen: Pola Pembelian Kopi Serta Preferensi, Kepuasan Dan Loyalitas

Konsumen Kedai Kopi Consumer Behavior: Purchase Pattern Of Coffee, Preferences,

Satisfaction And Loyalty Of Coffee Shop Consumer. Jurnal Pemikiran Masyarakat Ilmiah

Berwawasan Agribisnis. Juli, 6(2), 969–984.

Riduan. (2015). Dasar-dasar statistika (Prana Dwija Iswarta (ed.); 13th ed.). Alfabeta.

https://bit.ly/2QjAbyV

Riell, H. (2021). Why Is Restroom Cleanliness Important for Independent C-Stores?

Cstoredecisions.Com. https://cstoredecisions.com/2021/11/03/why-is-restroom-

cleanliness-important-for-independent-c-stores/

Rijali, N. F., & Rahmawati, E. (2022). Pengaruh Store Atmosphere Dan Kualitas Pelayanan

Terhadap Kepuasan Pelanggan Pada Owners Store Tanjung Tabalong. Jurnal Bisnis Dan

Pembangunan, 11(1), 43–53. https://doi.org/10.20527/jbp.v11i1.13123

Rohim, T., Alfiandra, M. A., & Azril, R. (2023). The Influence of Baristas on Coffee Shop

Products in Majalengka City West Java Province. Penguatan Potensi Sumberdaya Lokal

Guna Pertanian Masa Depan Berkelanjutan, 5–7.

Rosdiana, E. (2021). Media Sosial, Suasana, Bangunan dan Pengembangan Usaha Coffee Shop

pada Era SDGS di Kota Cirebon. In Prosiding Seminar Nasional Unimus. presiding.

animus.ac.id. https://prosiding.unimus.ac.id/index.php/semnas/article/download/819/830

Rosyidi, S. (2017). Pengantar Teori Ekonomi : Pendekatan Kepada Teori Ekonomi Mikro dan

Makro (Ed. Revisi). Rajawali Pers. https://bit.ly/3C4EfGl

Safitri, R. A., & Rini, S. (2021). Pengaruh Suasana Toko dan Kualitas Pelayanan Terhadap

Kepuasan Konsumen (Studi Kasus Pada Jolly Bakery, Wonogiri). 5(2), 1124–1131.

Santoso, S. (2021). Analisis Structural Equation Modelling (SEM) Menggunakan AMOS 26

(1st ed.). PT. Gramedia.

Schmitt. (2010). Experiential Marketing Bernd Schmite ExperientialNiarketing. January 2013,

37–41.

Shen, X., & Bae, B.-R. (2018). The Effect of Coffee Shop’s Servicescape on Customer Loyalty

- Focused on Jeonju Area. Journal of Industrial Distribution & Business, 9(3), 89–98.

https://doi.org/10.13106/ijidb.2018.vol9.no3.89.

Sholihah, I. A. (2020). Pengaruh Suasana Cafe dan Kualitas Layanan Terhadap Kepuasan

Konsumen di Merdeka Cafe Nganjuk. Jurnal Pendidikan Tata Niaga, 8(1), 750–756.

Sidewalk, W. (2019). Barista #No cingcong shut up & brew (1st ed.). AgroMedia Pustaka.

https://agromedia.net/katalog/barista-nocingcong/

Soedirlan, N. D., Kurniawan, A., Tristiyono, B., Produk, D. D., Desain, F., & Digital, B.

(2022). Studi Kebutuhan Desain Set Alat Manual Brew Coffee untuk Coffee shop Self-

Service Dining Experience Berbahan Keramik dan Kayu. Jurnal Desain Idea: Jurnal

Desain Produk Industri Institut Teknologi Sepuluh Nopember Surabaya, 21(2), 76–82.

https://iptek.its.ac.id/index.php/idea/article/view/12150

Soekartawi. (2000). Pengantar agroindustri. Raja Grafindo Persada.

Sofia, Natasya Firyal, R., Oktaviani, A., Maula Ghifari, N. and, & Wachdijono. (2023). The

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

Vol 2, No 12 December 2023

http://joss.al-makkipublisher.com/index.php/js

1142

Effect of Baristas on Consumer Satisfaction through Coffee Shop Atmosphere as an

Intervening Variable. Journal Transnational Universal Studies, 1(8), 769–785.

https://doi.org/10.58631/jtus.v1i9.46

Sofyan, W. (2021). Tak disangka, kota cirebon punya lebih dari 300 kedai kopi. Radar

Cirebon.Com. https://bit.ly/3EHYDz0

Spence, C., Puccinelli, N. M., & Roggeveen, D. G. and A. L. (2014). Store Atmospherics: A

Multisensory Perspective Charles. Psychology & Marketing, 31(7), 472–488.

https://doi.org/10.1002/mar.20709

statista.com. (2023). Number of coffee shops in the United States from 2018 to 2022.

https://www.statista.com/markets/

Sukardi. (2009). The Novelty Issues In The Agroindustrial Research. Jurnal Teknologi Industri

Pertanian, 19(2), 115–121.

Sukirno, S. (2014). Mikroekonomi teori pengantar (3rd ed.). Raja Grafindo Persada.

Sukirno, S. (2017). Pengantar Bisnis. Prenada Media.

Sulistiowati, T. (2019, April 27). Persaingan kian sengit, ini strategi agar usaha kedai kopi tetap

legit. KONTAN.CO.ID. https://bit.ly/3jqPkcV

Sumanto. (2022). Metodologi Penelitian Pendekatan Kuantitatif: untuk Penelitian Sosial,

Ekonomi Bisnis, Psikologi, Pendidikan, dan Keperawatan (Edi S. Mulyanta (ed.); 2nd

ed.). Andi.

Supranto, J. (2008). Statistik teori dan aplikasi (W. H. Devri Barnadi (ed.); ketujuh). Erlangga.

https://bit.ly/3cEl9Mb

Susanty, A., & Kenny, E. (2015). The Relationship between Brand Equity, Customer

Satisfaction, and Brand Loyalty on Coffee Shop: Study of Excelso and Starbucks. Asean

Marketing Journal, VII(1), 14–27.

Syahsudarmi, S. (2018). Pengaruh Fasilitas Dan Kualitas Layanan Terhadap Kepuasan

Pelanggan Kedai Kopi Bengkalis Di Pekanbaru. Journal Development, 6(1), 47–60.

https://doi.org/10.53978/jd.v6i1.67

Tran, Q. (2019). Vietnam Coffee Annual 2019. https://bit.ly/3KzGNjG

Tucker, S. (2015). The Impact of a Clean Restroom on Business. Linkedin.Com.

Umbase, C. Z., Areros, W., & Tamengkel, L. (2022). Pengaruh Kualitas Pelayanan Terhadap

Kepuasan Pelanggan pada Kedai Kopi Senyawa di Manado. Productivity, 3(4), 390–395.

Utami, N. D., & Oetomo, H. W. (2015). Pengaruh Kualitas Produk, Pelayanan, Harga Dan

Lokasi Terhadap Loyalitas Dengan Kepuasan Sebagai Variabel Intervening. Ilmu Dan

Riset Manajemen, 4(5), 1–20.

Utami, N. W. (2022). Strategi Pemasaran Bisnis Kafe yang Paling Efektif untuk Anda

Lakukan. In journal. id.

Utomo, P. D. S. (2023). Analisa Pelayanan Barista Dalam Meningkatkan Kepuasan Pelanggan

Di Coffe Shop Starbucks. Administrasi Bisnis, 11(1), 60–67.

Wachdijono, & Jaeroni, A. (2021). Pemasaran kopi pada era ke tiga di kabupaten kuningan.

Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis, 7(2),

1295–1308. https://doi.org/10.25157/ma.v7i2.5235

Wachdijono, W. (2020). Sifat Elastisitas Permintaan Cabai Rawit Dalam Dua Kondisi

Perubahan Harga di Kota Cirebon. Composite: Jurnal Ilmu Pertanian, 2(1), 1–10.

Vol 2, No 12 December 2023

The Influence Of Baristas and Products on The Store

Atmosphere And Its Impact On Coffee Shop Customer

Satisfaction In The Lowland

1143

https://joss.al-makkipublisher.com/index.php/js

https://doi.org/10.37577/composite.v2i1.156

Wachdijono, & Yahya, A. C. (2021). Persepsi Konsumen Terhadap Keberadaan Coffee Shop

Dan Barista Pada Era Pemasaran Kopi Ke Tiga. Paradigma Agribisnis, 4(1), 11–24.

https://doi.org/10.33603/jpa.v4i2.5886

Waluyowati, N. P. and, & Bustomi, M. I. G. (2022). Kualitas Pelayanan Terhadap Kepuasan

Pelanggan Coffee Shop. Jurnal Manajemen Pemasaran Dan Perilaku Konsumen, 01(1),

13–18.

Wijaya. (2019). Statistika: Teori dan Penerapan dalam Penelitian (Aplikasi MS Excel dan

SPSS). Angsara Satu.

Yoga A. Musika. (2018, August). Mempersiapkan Barista Yang Siap Melayani Pelanggan

Seperti Apa Pun. Ottencoffee. Co.Id. https://ottencoffee.co.id/majalah/mempersiapkan-

barista-yang-siap-melayani-pelanggan-seperti-apa-pun

Yoo, Y.-J. (2016). The Effect of Servicescape on Customer Satisfaction and Brand Loyalty in

Franchise Coffee Shops: The Mediating Effect of Brand Image. The Journal of the Korea

Contents Association, 16(6), 785–801. https://doi.org/10.5392/jkca.2016.16.06.785

Yuliandri, T. M. (2015, November). 8 Tipe Peminum Kopi. Https://Ottencoffee.Co.Id.

https://ottencoffee.co.id/majalah/8-tipe-peminum-kopi

Yurindera, N. (2021). Pengaruh Kualitas Produk, Pelayanan Barista dan Promosi di Media

Sosial Terhadap Kepuasan Konsumen Kedai Himpunan Kopi Indonesia. Manajemen

Bisnis, 24(1), 44–55.

Zuhriyah, D. A. (2019, August 8). Strategi Starbucks Hadapi Panasnya Kompetisi Bisnis Kopi

di Indonesia. Ekonomi.Bisnis.Com.

https://ekonomi.bisnis.com/read/20190808/12/1134170/strategi-starbucks-hadapi-

panasnya-kompetisi-bisnis-kopi-di-indonesia

Wachdijono

, Nelia Fariani Siregar

, Sukree Langputeh

, Akhmad Jaeroni

(2024)

First publication right:

JoSS - Journal of Social Science

This article is licensed under a Creative Commons Attribution-ShareAlike 4.0

International