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All Journal Socia : Jurnal Ilmu-Ilmu Sosial JURNAL RISET BISNIS DAN MANAJEMEN Jurnal Entrepreneur dan Entrepreneurship Wacana Ekonomi : Jurnal Ekonomi, Bisnis dan Akuntansi
Reynaldo Christian Aotama
Universitas Sariputra Indonesia Tomohon
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other

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Pengaruh Perencanaan Dan Kepemimpinan Terhadap Kinerja Karyawan Di Universitas SariPutra Indonesia Tomohon Aotama, Reynaldo Christian
JURNAL RISET BISNIS DAN MANAJEMEN Vol 4, No 3 (2016): JRBM Vol 4 No 3 tahun 2016 Edisi Khusus SDM
Publisher : Universitas Sam Ratulangi

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Abstract

The first important thing that indicate the effectiveness and efficiency from the organization is the well planing in implementation of the vision and mission that be appointed. The result of research found that planning (X1) and leadership (X2) are simoustinously has significantly effect to staff performance in University Sari Putra Tomohon Indonesia. is simoustinouslyhas significantly effect to staff performance in University Sari Putra Tomohon Indonesia. leadership is simoustinously has significantly effect to staff performance in University Sari Putra Tomohon Indonesia.Keywords: Planning, Leadership, Staff Performance
Dampak Sosial Relokasi Pedagang Kaki Lima di Kawasan Wisata Kuliner Kota Tomohon Reynaldo Christian Aotama; Deavy Rosaline Henny Klavert
SOCIA: Jurnal Ilmu-Ilmu Sosial Vol 18, No 1 (2021): Socia: Jurnal Ilmu-ilmu Sosial
Publisher : Yogyakarta State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/socia.v18i1.37719

Abstract

Relokasi sebagai upaya penataan dan pengembangan usaha pedagang kaki lima sebagai salah satu sekor informal perlu dilakukan dengan mempertimbangkan beberapa faktor agar dapat terlaksana dengan baik, salah satunya adalah lingkungan sosial pedagang itu sendiri. Tujuan dari penelitian ini adalah untuk mengetahui dampak relokasi terhadap kondisi lingkungan sosial pedagang di Kawasan Wisata Kuliner Kota Tomohon. Jenis penelitian ini adalah penelitian deskriptif kualitatif dengan teknik pengumpulan data yaitu wawancara mendalam, observasi, dan dokumentasi. Hasil dari penelitian ini menunjukkan bahwa dampak dari relokasi terhadap kondisi sosial pedagang secara keseluruhan mengalami peningkatan jika dibandingkan dengan keadaan pada lokasi sebelumnya dilihat dari beberapa aspek seperti kepastian dan jaminan hukum, keamanan dan ketertiban, kenyamanan dan kebersihan, persaingan antar pedagang, serta hubungan sosial antar pedagang. Meskipun demikian ada beberapa kendala yang dihadapi pedagang di lokasi relokasi terutama kurangnya perhatian pemerintah dalam proses peremajaan dan pengembangan lokasi yang berdampak pada semakin berkurangnya pedagang yang berjualan. Penelitian ini mengindikasikan pentingnya pengelolaan lokasi yang berkelanjutan untuk memberikan manfaat yang lebih besar sesuai fungsi dan peruntukannya.
Pengukuran Kinerja UMKM Berdasarkan Key Performance Indicators (KPI) Metode Balanced Scorecard Priska Shirty Thelma Mawuntu; Reynaldo Christian Aotama
WACANA EKONOMI (Jurnal Ekonomi, Bisnis dan Akuntansi) Vol. 21 No. 1 (2022)
Publisher : Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/we.21.1.2022.72-83

Abstract

Small and Medium Enterprises (SMEs) play a crucial role in economic growth, creating employment, and poverty alleviation. However, they often face numbers of obstacles that hinder them to grow which raises the need to undertake good managerial practices such as performance measurement. Measuring performance enables firms SMEs to evaluate their performance and to conduct any corrective actions for improvement in the future. This study aims to measure the performance of Culinary SMEs in the city of Tomohon using key performance indicators based on each perspective of the Balanced Scorecard. There are nine indicators used in this study namely net profit margin, efficiency ratio, customer satisfaction, customer profitability, product innovation, manufacture cycle effectiveness, employee satisfaction, employee productivity, and employee training. The results show a good performance of the SMEs in financial and customer perspectives, however, the internal business and growth and learning perspectives indicate a poor performance specifically in product innovation and employee training indicators. Overall, the performance of the Culinary SMEs in Tomohon is not optimal which requires more improvement both from the SMEs themselves but also from the government as authorities.
Micro Business Development Strategy To Optimize Business Locations Culinary Tourism Area Priska Shirty Thelma Mawuntu; Reynaldo Christian Aotama
Jurnal Entrepreneur dan Entrepreneurship Vol. 8 No. 2 (2019)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (178.722 KB) | DOI: 10.37715/jee.v8i2.1119

Abstract

This study aims to identify and analyze the factors that influence the appropriate alternative strategies, and priority strategies for the development of micro businesses in the culinary tourism area. This research uses descriptive qualitative method by collecting data through interviews. Data were analyzed using three stages of strategy formulation: input stage, matching stage, and decision stage. This study found that the factors that influence the development of micro businesses in culinary tourism areas are varied products, low managerial ability of business owners, technological and information development, and changes in lifestyle and people’s interest in culinary products. Second, appropriate alternative strategies are to increase production capacity, maintain affordable product prices, provide adequate supporting facilities, take management training for business owners, conduct simple financial records, increase marketing through digital marketing, collaborate with suppliers of raw materials, and improve product quality and innovation. Third, a priority strategy in developing micro businesses in the culinary tourism area is to improve product quality and innovation.
Co-Authors Deavy Rosaline Henny Klavert Priska Shirty Thelma Mawuntu