Jurnal Hospitality dan Pariwisata

All you can eat restaurant is a restaurant with the concept of self service and buffet, does not provide services for its customers. So the other factors that affect customer satisfaction. The purpose of the study is to provide literature review about the effect of quality of food, atmospherics, and prices provided by restaurant all you can eat toward customer satisfaction and loyalty. This literature review try to suggest a theoretical framework from previous literature and previous studies. Since, at the present time the restaurant business competition is getting tougher. One key to the success of a restaurant is able to provide good quality services to satisfy the customers.

Alma, Buchari (2011). Manajemen Pemasaran dan Pemasaran Jasa. Bandung: Alfabeta.

Berman, B. & J.R. Evans (2010). Retail Management a Strategic Approach. New Jersey: Prentice Hall.

Chon, K.S., & Maier, T. (2009). Welcome to Hospitality 3rd edition, New York: Delmar Cengage Learning.

Dahmer, Sondra J & Kurt W. (2008). Kahl. Restaurant Service Basic. New York: John Wiley & Sons, INC.

Gao, C. Y. (1995). Operations of Food and Beverage Industry. Yang-Chih Book Co.,Ltd., Taipei.

Griffin, Jill (2005). Customer Loyalty. Jakarta: Erlangga.

Jooyeon Ha dan Soocheong Jang (2010). Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520-529.

Kotler, Philip (2005). Manajemen Pemasaran Jilid 2. Jakarta: Gramedia.

Kotler, Philip & Gary Armstrong (2008). Prinsip-Prinsip Pemasaran Jilid 1 Edisi 12. Jakarta: Erlangga.

Kotler, Philip & Gary Armstrong (2012). Prinsip-prinsip Pemasaran Edisi 13 Jilid 1. Jakarta: Erlangga.

Kotler, Philip & Kevin Lane Keller (2012). Marketing Management 13th edition. New Jersey: Pearson Prentice Hall, Inc.

Levy, Michael & Barton A. Weitz (2012). Retailing Management 8th edition. New York: McGraw-Hill/Irwin.

Plotnik, Rod & Haig Kouyoumdjian (2014). Introduction to Psychology 10th Edition. United State: Wadsworth.

Ryu, Kisang & Lee, Hye-Rin & Gon Kim, Woo (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Managemen, 24, 200-223

Schiffman, Leon G. & Leslie Lazar Kanuk. (2013). Customer Behaviour. New Jersey: Pearson Prestice Hall.

Sekaran, Uma & Roger Bougie (2013). Research Methods For Business: A Skill Building Approach, 6th edition. New York: John Wiley & Sons, Inc.

Swastha, Basu. (2009). Manajemen Penjualan. Yogyakarta: BPFE

Walker, J.R. (2009). Introduction to Hospitality 5th edition, New York: John Wiley & Sons, Inc.

Walker, J.R. (2011). The Restaurant from Concept to Operation6th Edition, New York: John Wiley & Sons, Inc.

West, B. et al. (2006). Food Service in Institution. New York: John Wiley & Sons, Inc.

Lovelock, C.& Jochen W. (2011). Service Marketing. New Jersey: Prentice Hall.

Zeithaml,V.A.& M.J. Bitner (2003). Service Marketing. New York: Tata McGraw-Hill.

Zikmund, W.G. (2003). Exploring Marketing Research. Cornell University: South-Western.

www.bps.go.id (Diakses 15 Juni 2014)