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Journal : JOURNAL OF RESEARCH IN MANAGEMENT

THE CONTRIBUTION OF COMPENSATION AND TRAINING AND EMPLOYEE DEVELOPMENT ON NET OPERATING INCOME AT PT ANGKASA PURA I (PERSERO) PUTRI, AUDINA NUR AMALIA; ADI, PRAMONO HARI; AFIF, NUR CHOIRUL
JOURNAL OF RESEARCH IN MANAGEMENT Vol. 1 No. 1 2018
Publisher : INDONESIAN RESEARCH SOCIETY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32424/jorim.v1i1.15

Abstract

Human resource management becomes a important aspect for an organization's, because it is the human who built up and develop the organization, to achieve its objectives. Achieving a goals for the company depends not only on modern equipment, facilities and complete infrastructure, but depends on the people who carry out the work. The success of an organization is influenced by the performance of individual employees. Amongs the important functions of human resource management, one of the most important in achieving optimal performance in terms of operational revenue of an airport is the improvement of the quality of Human Resources. The improvement of human resources can be done with the provision of education and training. PT Angkasa Pura I (PERSERO) is a State Owned Enterprise (BUMN) that engaged an airports services that manage 13 airports in the Central Region to Eastern Indonesia. In a human resource management,compensation satisfaction also become an important aspect because satisfaction of compensation can influence employee's behavior to work more excited and high performance. This study is more focused on whether the cost that has been spent so far can really contributes to get a better in net operating income or in fact there is no significant linkage. The purpose of this research is to know and analyze the contribution of compensation and training and employee development on net operating income. The sample in this study are PT Angkasa Pura I annual report on the year 2017 with 13 branches airport. Data were analyzed using IBM SPSS software or PASW (Predictive Analytics SoftWare). The limitation in this study actually the data for training and employee development still minim. There is no detail about how much each training and development that company spend for that. so because of that we can really have a detail information about it.
THE ANALYSIS OF FOOD QUALITY AND SERVICE QUALITY OF DUTA CATERING TOWARDS CUSTOMER SATISFACTION AND BRAND LOYALTY ABDILLAH NATA PRASETYA, MUHAMMAD FARHAN; SETYANTO, REFIUS PRADIPTA; AFIF, NUR CHOIRUL
JOURNAL OF RESEARCH IN MANAGEMENT Vol 1, No 4 (2018)
Publisher : INDONESIAN RESEARCH SOCIETY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32424/jorim.v1i4.57

Abstract

The study entitled "the effect of the quality of food and service atAmbassador catering towards customer satisfaction and brand loyalty".Type of this research is a case study with survey method using thequestionnaire as a data collection tool. Research is done in the cikarang.There are many types of businesses, such as restaurants, culinaryfoodstreet, foodcourt, etc. But one of the most popular in many people nowis the catering. One of the catering that I take as one of the objects of mythesis is the Ambassador of Catering. As Ambassador catering Cateringwas able to attract the interest of several companies. Because of the newstand for several years and experienced a significant increase in thephenomenon and become Ambassadors of the catering business. Basedon the above issues, this research was conducted to analyze the quality ofthe food and the perceived service quality to customer satisfaction andcustomer loyalty towards Ambassador catering. The respondents in thisstudy are the 176 respondents who came from employees of companieswho use the services Ambassador catering. The research of using SEM(Structural Equation Model) as a tool of analysis techniques. SPSSstatistics paid off device is used to analyze the data. The results ofhypothesis testing using a T-test is as follows: (1) Food quality has apositive influence on customer satisfaction. (2) Service quality has apositive influence on customer satisfaction. (3) Customer satisfaction has apositive influence on brand loyalty. (4) food quality has no significantinfluence on brand loyalty. (5) service quality has a positive influence onbrand loyalty.