1,720,975 research outputs found
Have the Guests Perceived Superior Value?
No full textThis research aimed to describe guests’ perceived value by using a multidimensional approach. From previous research, guests’ perceived value consisted of some functional value, emotional value, and social value. Based on guest experience, and functional value consisted of physical evidence, guest room, food and beverage, hotel staff, and price. This research was conducted in four-star hotels in Jakarta. The respondents were the guests who had stayed in four-star hotels. The number of the respondent was 405. The data were obtained by using self-administered questionnaires. This research shows that guests have not perceived superior value. Some of the values and the necessary efforts need to be improved.</jats:p
Have the Guests Perceived Superior Value?
No full textThis research aimed to describe guests’ perceived value by using a multidimensional approach. From previous research, guests’ perceived value consisted of some functional value, emotional value, and social value. Based on guest experience, and functional value consisted of physical evidence, guest room, food and beverage, hotel staff, and price. This research was conducted in four-star hotels in Jakarta. The respondents were the guests who had stayed in four-star hotels. The number of the respondent was 405. The data were obtained by using self-administered questionnaires. This research shows that guests have not perceived superior value. Some of the values and the necessary efforts need to be improved
BRANDING KNOWLEDGE ENHANCEMENT THROUGH ONLINE TRAINING FOR MSMEs IN SOUTH JAKARTA
Get PDFBrands are essential for consumers and producers, but the number of MSMEs registering their trademarks is limited. MSME knowledge about brands needs to be improved. This community service uses online training attended by 57 participants. Quite several participants have already branded their products, but only a few have registered their brands. They still have difficulty creating a brand and registering it and have financial barriers to registering a brand. The stages of community outreach consist of material preparation, training, discussion, and evaluation stages. From the test results, participants did not understand the brand function for consumers and brand characteristics. Participants' understanding of the function of brands for entrepreneurs and brand elements is quite good. Most participants know that a brand must be registered, but many do not know how to register it. The test results are in line with the discussion; many participants want to know how to make a good brand and the procedure for brand registration. The understanding of the trainees about the improvement brand is quite good. The training concludes that MSMEs still need brand training, especially for online trademark registration procedures. Synchronous online training is practical because participants and trainers can have interactive dialogue so that in the future, online training can continue this activity to enhance MSMEs knowledge
DEVELOPMENT OF LOGO DESIGN FOR COFFEE SHOP “KONTAK POINT” IN CIBINONG, BOGOR DISTRICT
Get PDFCoffee shops in the end became a very promising business. One of the coffee shop entrepreneurs who entered the beverage sector industry was Pijar Panggalih where the coffee shop was named Kontak Point. The coffee shop is located in the Cibinong area, Bogor Regency. There are several problems that happened to this coffee shop such as the lack of partner understanding of the importance of an attractive and informative logo design as well as the importance of registering a trademark/business and also the partner do not have an attractive and informative business logo. The purpose of this activity program is to provide socialization and assistance for Kontak Point coffee shop, especially related to understanding the importance of an attractive product logo design and how to develop it. The implementation of this socialization and mentoring activity will be carried out in stages where the place for the implementation of this activity will be directly carried out at the partner's coffee shop. The method and implementation pattern that will be used in this outreach and mentoring activity is the lecture method, question and answer, discussion, tutorial and consultation. The output of this PKM activity is a change in the logo design that will be used by Partners
The Intervention of Job Satisfaction in Influence of Compensation and Work Environment on Employee Engagement at Pertamina Fuel Station Operators in Regional III
No full textMany organizations, including the operator of the Pertamina MOR III fuel station, face challenges related to employee engagement, which are reflected in low work morale and high turnover intention that may ultimately reduce the quality of customer service. Employee engagement is influenced by several organizational factors, particularly compensation, work environment, and job satisfaction, where fair and appropriate compensation as well as a supportive and conducive work environment tend to increase employees’ job satisfaction and encourage stronger engagement at work. Therefore, this study aims to examine the effect of compensation and work environment on employee engagement, both directly and indirectly, with job satisfaction as a mediating variable. This quantitative study uses a sample of 393 respondents proportionately distributed across each sales area, with data collected through a questionnaire. Data analysis was conducted using SmartPLS 4.0 software and the Partial Least Squares–Structural Equation Modeling (PLS-SEM) approach
DEVELOPING MARKETING OF CASSAVA CHIPS BY PRODUCT DIVERSIFICATION AND PACKAGING IN MANGKALAYA, SUKABUMI
Get PDFThis program was aim to developing marketing on two small entrepreneurs that produce cassava chips in Mangkalaya, Sukabumi. They have been run their business in many years but they have not yet able to reach market by their own brand. Partners have not been able to improve their position in the cassava chips business. Theyonly serve as a provider for some cassava chips businesses that already have brands on the market. In term of production, it still did not meet the standards of good Manufacturing Practices (GMP). This activity was aim to improve their competitiveness on marketing by developing product. This activity provided some training such as GMP, diversification product by taste and packaging and also by market segments. The implementation of program giving some improvement namely (1) Partners have knowledge about the provision of hygienic cassava chips; (2) They able to modifying their product by having many various both in taste, packaging and market segments. (3) They have more attractive packaging of cassava chips
Domestic Tourist's Motivation Consume Local Food: A Case Study in Bangka Belitung
Get PDFConsuming local food has the power to boost a destination's economy and preserve its unique culture. At present, there is a disparity between the rise in the quantity of tourists visiting Bangka Belitung and the rise in their expenditure on consumption. The purpose of this study is to pinpoint the driving forces behind tourism spending. Purposive sampling was utilized in the study to gather data from visitors who had eaten local cuisine in Bangka Belitung. Samples were collected by means of the snowball method. Social media was used to distribute the questionnaires. There are 339 samples in all. Thirteen motivations were identified based on visitor experiences, as well as literature studies. These will be tested using factor analysis processed with SPSS. Two motivational groups were identified from the testing: social motivation and motivation to appreciate local cuisine. Authenticity of the food, tradition, culture, and social components are among the reasons people appreciate consuming local food. Emotions and social standing are components of social motivation. Part of the equation is sensory motivation. In order to effectively promote local food, sensory elements must be highlighted. The study concludes that managers in the travel business ought to understand more about the reasons behind tourists' eating habits. It will therefore serve tourists more effectively, resulting in their satisfaction and loyalty to the local food, which will strengthen the local economy. It is suggested that interaction motivation be included in future studies
Analisis Faktor-Faktor Yang Mempengaruhi Keputusan Pembelian Tepung Terigu Pada UMKM Pangan di Kota Bekasi
Get PDFUMKM pangan merupakan konsumen tepung terigu terbesar di Indonesia. Meskipun pasar terbesar, namun kajian perilaku UMKM dalam pembelian tepung terigu masih terbatas. Penelitian ini bertujuan untuk menganalisis pengaruh kualitas dan harga terhadap keputusan pembelian. Penelitian dilaksanakan di kota Bekasi. Dengan menggunakan purposive sampling, diperoleh 110 UMKM dari 12 kecamatan di kota Bekasi yang bersedia menjadi sampel. Kualitas, harga dan keputusan pembelian diukur dengan skala Likert skala 1 sampai 5. Data diolah dengan SPSS versi 26, dan dianalisis dengan uji t, uji f dan regresi berganda. Secara parsial kualitas dan harga terbukti berpengaruh pada keputusan pembelian. Pengaruh harga pada keputusan pembelian lebih besar dibandingkan pengaruh kualitas. Kontribusi penelitian ini adalah pengukuran kualitas, harga dan keputusan pembelian tepunterigu yang telah tervalidasi dan reliable. Melalui edukasi konsumen, produsen dapat meningkatkan persepsi konsumen pada kualitas produk terutama yang terkait dengan ketahaanan produk dan hasil olahan tepung. Kenaikan harga tepung tidak dapat dihindari karena bahan baku tepung harus impor, untuk mempertahankan harga produsen sebaiknya fokus pada pengendalian biaya.Untuk meningkatkan kewajaran harga, promosi sebaiknya menekankan perbandingan harga dengan manfaat dan kualitas tepung. Pada penelitian ini, keputusan pembelian diukur dengan atribut kualitas, reputasi produk dan brand, penelitian kedepan, keputusan pembelian juga diukur dengan harga, distribusi dan promosi
Indonesian Tourists’ Preferences Influence of Conscious and Unconscious Motives
No full textMotivation is the foremost variable to explain the travel preferences. It is identified that there are two motives of travelling: inner intention as the unconscious motives and outer magnet as the conscious motives. Inner intentions derive from tourists’ mindset and push the actor to perform. Outer magnet is created by destination (tourism supplier, operators, hotelier etc.) to pull the customers. From 331 respondents in Jakarta (capital city) and Bandung as tourist generating regions in Indonesia showed that there are partial element of inner intention that encourage Indonesian to travel: religiousness and leisure time, and there are collective element of outer magnet that fascinate Indonesian tourist: cultural attraction and activities, outrange between domicile region and destination, and sophisticated amenities.</jats:p
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