Quality factors of different brands of dairy products (buttermilk) in customer satisfaction

Background: In today's competitive world, discover and fulfill the needs and demands of its competitors, an essential condition for the success of the company. Objective: Accordingly, this study examined the relationship between quality of different brands of dairy products is customer satisfaction. Results: The main research hypothesis is: the quality of different brands of yoghurt and there is a significant relationship between customer satisfaction. Correlation method of research, analytical - is a field. Measuring instrument is a questionnaire to assess the attitudes of 384 clients comments and dairy products (buttermilk) is used. For data analysis, descriptive statistics and statistics explanatory (Multiple correlation matrix and regression testing) hypotheses are examined. Conclusion: Based on the assumptions of the study were approved by the quality of (Sketch and label the taste, ingredients, sustainability and durability, availability) dairy products and customer satisfaction at 99% confidence level, there is a significant relationship.

Quality, Customer Satisfaction, Taste, Design, Label, Lasting, Raw Material Availability