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All Journal Jesya (Jurnal Ekonomi dan Ekonomi Syariah) Jurnal Ilmiah Akomodasi Agung JSRET
Muhammad Halfi Indra Syahputra
Politeknik Pariwisata Medan
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences

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ANALISIS PENGARUH MOTIVASI DAN STRATEGI PENGELOLAAN TERHADAP OPERASIONAL HOMESTAY DIKABUPATEN KARO Muhammad Halfi Indra Syahputra
Jurnal Ilmiah Akomodasi Agung Vol 7 No 2 (2020): Jurnal Ilmiah Akomodasi Agung
Publisher : Akademi Pariwisata Darma Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51827/jiaa.v7i2.48

Abstract

The purpose of this study is to determine and analyze the effect of employee motivation on the strategies of homestay operations and the work abilities of employees. This research uses a quantitative approach, namely by using a questionnaire. quantitative, namely by using multiple linear regression analysis with the T test, F test. .
Pengaruh Keselamatan Pekerja Terhadap Produktivitas Karyawan Pada Ben’s Cafe Medan. Leonardo Indra Vitaharsa; Muhammad Halfi Indra Syahputra; Abdi Sugiarto; Khamo Waruwu; Yudi Syahputra
Jesya (Jurnal Ekonomi dan Ekonomi Syariah) Vol 5 No 2 (2022): Article Research Volume 5 Number 2, Juni 2022
Publisher : LPPM Sekolah Tinggi Ilmu Ekonomi Al-Washliyah Sibolga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36778/jesya.v5i2.772

Abstract

The research was motivated by phenomena that were felt to be lacking in terms of worker safety in a job, then this paper aims to determine the effect of worker safety with indicators of work conditions and use of work tools on employee productivity at Ben's Cafe Medan. The research in this paper was carried out by Ben's Cafe Medan, with the subject of 30 employees taken as a whole from the research sample. The data used in this research is primary data. Test the data with the normality test, test for the presence or absence of homogeneity. using simple regression analysis with a significant limit of=0.05. The output of the results studied found: there is a significant effect of the worker safety variable on employee productivity with tcount 2.204 > ttable 2.042 and a significance level of 0.036 <0.05, which means that H0 is rejected and Ha is accepted. The SPSS output is obtained at an R square value of 0.384 with the assumption that worker safety has an influence on employee productivity of 38.4% and the remaining 61% is influenced by other indicators not included in this paper.
Local Wisdom Culinary At Kamu Kawan Lama Market In Denai Lama Tourism Village Deli Serdang District Ngger P Cahyo Hutomo; Rahmat Darmawan; Muhammad Halfi Indra Syahputra
Journal of Scientific Research, Education, and Technology (JSRET) Vol. 2 No. 2 (2023): APRIL-JUNE Article in progress
Publisher : Kirana Publisher (KNPub)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58526/jsret.v2i2.118

Abstract

Pasar Kamu Kawan Lama is a place where traders sell their culinary products every weekend. The Kamu Kawan Lama Market is located in the Denai Lama Tourism Village, Pantai Labu District, Deli Serdang Regency, North Sumatra Province. The many types of local food that are sold at Kamu Kawan Lama Market have made visitors curious to buy and enjoy the culinary offerings that are being sold. Local culinary wisdom that is offered at Kamu Kawan Lama Market is not neatly arranged according to the order of the dishes, so the majority of the food sold at Kamu Kawan Lama Market is dessert dishes or market snacks. The purpose of this research is to describe local wisdom-based culinary delights at Kamu Kawan Lama Market according to the procedure for serving food. The method used in this research is qualitative research, data collection is carried out in natural settings (natural conditions), primary data sources and data collection techniques involve participant observation , in-depth interviews , and documentation. . The analysis was carried out through an ethnographic approach with 3 analyses, namely domain, taxonomic, and componential analysis. The results of the research show that there is an imbalance in the sale of types of food dishes based on local wisdom, where the majority of the food sold is dessert or market snacks.
Co-Authors Abdi Sugiarto Khamo Waruwu Leonardo Indra Vitaharsa Ngger P Cahyo Hutomo Rahmat Darmawan Yudi Syahputra