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Intensitas Penggunaan Pembungkus Makanan dan Minuman di Kantin Sekitar Universitas Katolik Soegijapranata Jesica Budi Priscilla; Devina Nathania Hamdoko; Debby Setyo
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 2, No 2: Maret 2020
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v2i2.2566

Abstract

The objective of this research is to find out how many packaging can be produced each day in canteens around Unika Soegijapranata (in terms of the packaging materials they use). Respondents in this study are sellers or owners of the canteens. The number of respondents in this study were 50 canteens around Unika Soegijapranata (inside and outside Unika Segijapranata). The research method is by conducting direct interviews with open-ended questions to respondents to analyze whether the canteen around Unika Soegijapranata is already green or no, then the results of the interview are processed into quantitative data. From the results it can be seen how much the number of wrappers issued by 50 canteens in 1 day. From this study it can also be concluded that there was no canteen around the university that actually implemented green pembungkus in its business with various causes (seller awareness, weak regulation, etc.). ABSTRAK: Tujuan dari penelitian ini adalah untuk mengetahui seberapa banyak pembungkus yang dikeluarkan kantin di sekitar unika Seogijapranata dalam satu harinya (ditinjau dari bahan pembungkus yang digunakannya). Responden dalam penelitian ini adalah penjual atau owner dari kantin - kantin tersebut. Jumlah responden dalam penelitian ini adalah 50 kantin di sekitar unika (di dalam unika dan luar unika). Metode penelitian yang digunakan adalah dengan melakukan wawancara secara langsung dengan pertanyaan terbuka kepada responden untuk menganalisis green atau tidaknya kantin yang berada di sekitar unika tersebut. kemudian dari hasil wawancara diolah menjadi data kuantitatif. Dari hasil dapat diketahui seberapa besar jumlah pembungkus yang dikeluarkan 50 kantin yang menjadi responden dalam 1 harinya. Dari penelitian ini pula dapat disimpulkan bahwa ternyata tidak ada kantin di sekitar unika yang benar - benar menerapkan green pembungkus dalam usahanya dengan berbagai faktor penyebabnya (kesadaran penjual, lemahnya regulasi, dan lain - lain).
Analisis Kualitas Pelayanan Jasa Rumah Makan Tahu Pong Dan Mie Keriting Brumbungan Dengan Metode Servqual Devina Nathania Hamdoko; Veronica Kusdiartini
JEMAP Vol 5, No 1: April 2022
Publisher : Universitas Katolik Soegijapranata, Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jemap.v5i1.3313

Abstract

Service quality was a problem faced by Tahu Pong and Mie Keriting Brumbungan Restaurant because there were consumer complaints about it. This study aimed to determine the gap between expected service and perceived service by consumer, the gap between expected service and management's perception of expected service, and determine the level of importance and performance of restaurant’s service. Method used was servqual through gap analysis number one and five. It was analyzed by Independent Sample t-test to know whether the gaps have significant differences or not. It was used Importance Performance Analysis (IPA) in order to know the level of importance and performance, which was depicted in the Cartesian diagram. The data was primary data obtained by questionnaires. The results found that there was a gap five, meaning the quality of service at the restaurant was not in accordance with consumer expectations. The biggest difference was significant in the tangibles dimension. While the smallest gap lies in the empathy dimension and there was no significant difference. There was no difference between consumer expectations and management's perception of consumer expectations (gap one). In the Importance Performance Analysis, the main priority was to improve on some service quality attributes X1.3, X1.5, X3.1, X3.5, dan X4.5. As for the suggestions for the restaurant in improving the quality of service, namely the leadership to carry out preventive maintenance and breakdown maintenance, provide directions to parking attendants to improve the efficiency of parking space, provide health protocol equipment and provide directions on how to use it properly, recruit new employees as servants. Further research analysis of service quality needed using the entire gap.