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All Journal J-MACC : Journal of Management and Accounting Transparansi Jurnal Ilmiah Ilmu Administrasi Al-Manar : Jurnal Komunikasi dan Pendidikan Islam AL IQTISHOD: Jurnal Pemikiran dan Penelitian Ekonomi Islam Ekosiana : Jurnal Ekonomi Syariah Al Iqtishod: Jurnal Pemikiran dan Penelitian Ekonomi Islam
Qaiyim Asyari
Institut Agama Islam Al-Khairat Pamekasan
Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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STORE ATMOSPHERE DALAM MENINGKATKAN KEPUTUSAN PEMBELIAN PADA RESTORAN KAPAL JODOH BATU MARMAR PAMEKASAN Riskiyah, Nuer; Kunaifi, Aang; Matnin, Matnin; Asyari, Qaiyim
AL IQTISHOD: Jurnal Pemikiran dan Penelitian Ekonomi Islam Vol 8 No 2 (2020): Juli 2020
Publisher : Prodi Ekonomi Syariah STAI Al-Azhar Menganti Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study was conducted with the main objective to be achieved, namely to determine the store atmosphere and purchase decisions at the Jodoh Tamberu Alet Ship Restaurant, Batu Marmar District. Atmospheric refreshes to the store's physical characteristics that are used to develop an image and to draw customers, which means that a cafe atmosphere is a physical characteristic used to build an impression and to attract customers. The elements of the atmosphere can be operationalized in the restaurant as objects in this study, namely: Layout, sound, smell, texture, building design. The study will contain data quotations to provide an overview of the presentation of the report. The data may come from manuscripts of interviews with owner and management, field notes, photos, notes or memos directly from the location. Data collection procedures used in this study were interviews, observation and documentation. The analysis used in this research is non-statistical analysis. This study analyzes data from interviews, observations, and documentation. The stages of analysis carried out by researchers in this study are as follows: Reduction, Display, Conclusion drawing. Based on literature review, the results of field research and data analysis, the researcher can conclude that the store atmosphere in the form of layout, sound, smell, texture and building design in a restaurant has an impact in increasing purchasing decisions on matchmaking vessels. This is because consumers tend to enjoy the restaurant atmosphere other than just enjoying food.
STORE ATMOSPHERE DALAM MENINGKATKAN KEPUTUSAN PEMBELIAN PADA RESTORAN KAPAL JODOH BATU MARMAR PAMEKASAN Riskiyah, Nuer; Kunaifi, Aang; Matnin, Matnin; Asyari, Qaiyim
Al Iqtishod: Jurnal Pemikiran dan Penelitian Ekonomi Islam Vol 8 No 2 (2020): Al Iqtishod: Jurnal Pemikiran dan Penelitian Ekonomi Islam
Publisher : Prodi Ekonomi Syariah STAI Al-Azhar Menganti Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37812/aliqtishod.v8i2.158

Abstract

The purpose of this study was conducted with the main objective to be achieved, namely to determine the store atmosphere and purchase decisions at the Jodoh Tamberu Alet Ship Restaurant, Batu Marmar District. Atmospheric refreshes to the store's physical characteristics that are used to develop an image and to draw customers, which means that a cafe atmosphere is a physical characteristic used to build an impression and to attract customers. The elements of the atmosphere can be operationalized in the restaurant as objects in this study, namely: Layout, sound, smell, texture, building design. The study will contain data quotations to provide an overview of the presentation of the report. The data may come from manuscripts of interviews with owner and management, field notes, photos, notes or memos directly from the location. Data collection procedures used in this study were interviews, observation and documentation. The analysis used in this research is non-statistical analysis. This study analyzes data from interviews, observations, and documentation. The stages of analysis carried out by researchers in this study are as follows: Reduction, Display, Conclusion drawing. Based on literature review, the results of field research and data analysis, the researcher can conclude that the store atmosphere in the form of layout, sound, smell, texture and building design in a restaurant has an impact in increasing purchasing decisions on matchmaking vessels. This is because consumers tend to enjoy the restaurant atmosphere other than just enjoying food.
Corporate Spiritual Leadership: Model Kepemimpinan Bisnis Era Milenial dalam Menciptakan Great Corporate Abd. Rosyid; Aang Kunaifi; Qaiyim Asyari
Transparansi : Jurnal Ilmiah Ilmu Administrasi Vol 4, No 1: Juni 2021
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/transparansi.v4i1.1609

Abstract

The millennial era shows an increasing spirit of religiosity, especially for the younger generation. Religious identity is one of the pride of the millennial generation to create an image and gain public trust. This article aims to find a leadership model in creating a company that is not only good but also great. To obtain this model a qualitative approach is used, with in-depth interview and observation instruments in a sharia-based accommodation business, then inductively analyzed based on the relevant theory. The research findings in this article show that there is a spiritual leadership model that meets the criteria for creating a great corporate and applicable in a millennial era that tends to be religious. Great Corporate will be created through trust built by the company through spiritual activities. This article is expected to encourage further research to determine the relevance of the company's spiritual leadership model in the goods production sector as well as quantitative research to determine the correlation between SCL on business sustainability and growth.
EXPERIENTIAL LEARNING DALAM PEMBELAJARAN KEWIRAUSAHAAN DI PERGURUAN TINGGI Qaiyim Asy’ari; Risca Dwiaryanti; Aang Kunaifi
EKOSIANA: Jurnal Ekonomi Syariah Vol. 9 No. 1 (2022): EKOSIANA : JURNAL EKONOMI SYARIAH
Publisher : EKOSIANA: Jurnal Ekonomi Syariah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.447 KB) | DOI: 10.47077/ekosiana.v9i1.205

Abstract

Kewirausahaan merupakan kunci kemajuan dan kemakmuran suatu bangsa. Selain sebagai penggerak aktivitas perekonomian dan pendistribusian kekayaan, kewirausahaan juga sebagai indikator untuk mengukur maju tidaknya suatu negara. Negara-negara maju rata-rata memiliki komposisi 15-20% wirausaha dari seluruh penduduknya. Kenyataannya Indonesia masih memiliki sekitar 4% wirausaha. Oleh karena itu dibutuhkan strategi yang komprehensif untuk mencetak wirausaha baru, salah satunya dengan mengintensifkan pembelajaran kewirausahaan di sekolah dan perguruan tinggi. Penelitian ini bertujuan untuk menformulasikan dan mendiskripsikan pembelajaran kewirausahaan yang efektif melalui metode experiential learning. Melalui metode penelitian kualitatif dengan pendekatan action research penetilitian disusun menjadi suatu makalah yang disajikan dalam event konferensi internasional pada ekonomi dan hukum Islam. Data dikumpulkan melalui sumber primer, dari wawancara dengan mahasiswa setelah melaksanakan formula experiential learning selama satu semester pada sebuah perguruan tinggi swasta. Dari hasil temuan tersebut disusunlah konsep dan metode pelaksanaan experiential learning dalam pembelajaran kewirausahaan.Hasil penelitian ini menunjukkan bahwa untuk menggerakkan mahasiswa agar berani terjun ke dalam dunia wirausaha dibutuhkan motivasi yang kuat serta pelatihan aplikatif. Motivasi dan pelatihan secara langsung di lapangan ternyata mampu membangkitkan keberanian mahasiswa dalam jumlah yang lebih banyak untuk menggeluti wirausaha. Dengan hasil penelitian ini, diharapkan pembelajaran kewirausahaan di sekolah dan di perguruan tinggi khususnya menjadi semakin sistematis dan efektif. Kata Kunci: Experiential learning, pembelajaran kewirausahaan, sistematis dan efektif, enterprise. DAFTAR PUSTAKA Abas Sunarya, PO, Sudaryono, dan Asep Saefullsh. Kewirausahaan. Yogyakarta: Penerbit Andi, 2011. Achim, Monica Violeta, Sorin Nicolae Borlea, dan Viorela Ligia Văidean. “Culture, Entrepreneurship and Economic Development. An Empirical Approach.” Entrepreneurship Research Journal 0, no. 0 (26 September 2019). https://doi.org/10.1515/erj-2018-0091. Adomako, Samuel, dan Kevin F. Mole. “Small Business Growth and Performance.” Dalam The SAGE Handbook of Small Business and Entrepreneur, 220–41. London: SAGE Publications, 2018. Badan Pusat Statistik. Analisis Statistik Sosial Bonus Demografi dan Pertumbuhan Ekonomi. Jakarta: Badan Pusat Statistik, 2012. ———. “Berita Resmi Statistik Keadaan Ketenagakerjaan Indonesia Agustus 2020.” Badan Pusat Statistik, 5 November 2020. Kementerian Keuangan. “Bonus Demografi, Peluang Indonesia Percepat Pembangunan Ekonomi.” Diakses 5 Juli 2021. https://www.kemenkeu.go.id/publikasi/berita/bonus-demografi-peluang-indonesia-percepat-pembangunan-ekonomi/. Chitsike, Colletah. “Culture as a Barrier to Rural Women’s Entrepreneurship: Experience from Zimbabwe.” Gender & Development 8, no. 1 (Maret 2000): 71–77. https://doi.org/10.1080/741923408. C.y.s, Kasuma, Indrawati R, dan Iswanto A.h. “Marketing Strategy For Start-Up: A Study Of Home Care Business.” Russian Journal of Agricultural and Socio-Economic Sciences 91, no. 7 (1 Juli 2019): 297–301. https://doi.org/10.18551/rjoas.2019-07.34. Dash, Manjusmita, dan Kulveen Kaur. “Youth Entrepreneurship as a Way of Boosting Indian Economic Competitiveness: A Study of Orissa.” International Review of Management and Marketing 2, no. 1 (17 Januari 2012): 10–21. Direktorat Statistik Kependudukan dan Ketenagakerjaan. Indikator Pasar Tenaga Kerja Indonesia Februari 2021. Jakarta: Badan Pusat Statistik, 2021. Frederick, Howard, Allan O’Connor, dan Donald F. Kuratko. Entrepreneurship: Theory/Process/Practice. 4 ed. Australia: Cengage Learning, 2016. Freel, Mark. “Entrepreneurship, Innovation and Small Business.” Dalam The SAGE Handbook of Small Business and Entrepreneur, 279–96. London: SAGE Publications, 2018. Hisrich, Robert D., Michael P. Peters, dan Dean A. Shepherd. Entrepreneurship. 10th ed. New York, United State of America: Mc Graw Hill-Education, 2017. J.Skripak, Stephen. “Entrepreneurship: Starting a Business.” Dalam Fundamentals of Business, 131–62. Virginia: Pamplin College od Business and Virginia Tech Libraries, 2016. http://hdl.handle.net/10919/70961. “Kemenperin: Indonesia Butuh 4 Juta Wirausaha Baru untuk Menjadi Negara Maju.” Diakses 13 Juni 2021. https://kemenperin.go.id/artikel/19926/Indonesia-Butuh-4-Juta-Wirausaha-Baru-untuk-Menjadi-Negara-Maju. Ketut Sutrisna Dewi, Sayu. Konsep dan Pengembangan Kewirausahaan di Indonesia. Yogyakarta: DeePublish, 2017. Klaasa, Phattaramon, Natcha Thawesaengskulthai, dan Ronnakorn Vaiyavuth. “Factors to Support a New Tech Start-up for Business Incubation.” Asian Journal of Applied Sciences 7, no. 3 (17 Juni 2019). https://doi.org/10.24203/ajas.v7i3.5833. Kunaifi, Aang, Khusnul Fikriyah, dan Dewi Aliyah. “How Do Santri, Local Wisdom, and Digital Transformation Affect Community Empowerment?” Ilomata International Journal of Social Science 2, no. 4 (31 Oktober 2021): 246–57. https://doi.org/10.52728/ijss.v2i4.359. Kunaifi, Aang, Juhaiyinatul Jannah, dan Anang Wahyu Eko Setianto. “Literasi Civitas Akademika Di Pamekasan Terhadap Produk Industri Keuangan Syariah.” Al-Iqtishady : Jurnal Ekonomi Syariah 1, no. 2 (14 Juni 2020): 1–21. Kunaifi, Aang, dan Lailatul Qomariyah. “Developing Company Images Through Spiritual Public Relations Facing Covid-19 Outbreak.” Jurnal Iqtisaduna 1, no. 1 (10 September 2021): 13–22. https://doi.org/10.24252/iqtisaduna.v1i1.15808. Kunaifi, Aang, Fadali Rahman, dan Risca Dwiaryanti. “The Philosophy and Authentication of Welfare Equalization in the Islamic Economy.” Jurnal Kajian Peradaban Islam 4, no. 2 (24 Juni 2021): 54–62. https://doi.org/10.47076/jkpis.v4i2.67. Kunaifi, Aang, dan Nur Syam. “Business Communication In Developing The Halal Tourism Industry.” Indonesian Interdisciplinary Journal of Sharia Economics (IIJSE) 4, no. 1 (31 Agustus 2021): 1–17. https://doi.org/10.31538/iijse.v4i1.1305. Marsana. Entrepreneur dalam Perspektif Ekonomi Islam. Yogyakarta: Pustaka Diniyah, 2020. Philipus, Ngorang. “Business Communication Ethics: A Moral Guideline and Critical Reflection.” Journal of Marketing and Consumer Research 38, no. 0 (2017): 10. Sitepu, Sri Nathasya Br. “Pengaruh Faktor Keuangan dan Non-keuangan Mencapai Keberhasilan Start-up Bisnis [Factors Influencing Financial and Non-Financial Start-up Business Success].” DeReMa (Development Research of Management): Jurnal Manajemen 10, no. 2 (1 September 2015): 285–302. https://doi.org/10.19166/derema.v10i2.163. Vidyanata, Deandra, Teofilus Teofilus, Timotius F. C. W. Sutrisno, dan Ruth Violina Gelombang. “Value Co-Destruction: Analisa Faktor Pada Start-Up Business Mahasiswa [Value Co-Destruction: An Analysis Of Factors For Business Start-Up Students].” DeReMa (Development Research of Management): Jurnal Manajemen 15, no. 1 (4 Mei 2020): 1–14. https://doi.org/10.19166/derema.v15i1.2044. Bisnis.com. “World Bank : Bonus Demografi RI Tak Selaras Produktivitas Angkatan Kerja | Ekonomi,” 30 Juni 2021. https://ekonomi.bisnis.com/read/20210630/12/1412109/world-bank-bonus-demografi-ri-tak-selaras-produktivitas-angkatan-kerja. Zahra, Shaker A., Harry J. Sapienza, dan Per Davidsson. “Entrepreneurship and Dynamic Capabilities: A Review, Model and Research Agenda*.” Journal of Management Studies 43, no. 4 (Juni 2006): 917–55. https://doi.org/10.1111/j.1467-6486.2006.00616.x.
PENGARUH KARAKTERISTIK INDIVIDU, INTELEGENSI DAN KOMPETENSI SOSIAL TERHADAP KINERJA DAN PENGEMBANGAN KARIR DOSEN (Studi Kasus Pada Universitas Islam Madura Tahun 2017) Qaiyim Asy'ari
Jurnal Al-Manar Vol 7, No 2 (2018): Desember
Publisher : STAI Masjid Syuhada Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (320.424 KB) | DOI: 10.36668/jal.v7i2.91

Abstract

Menurut Gibson, dkk (1997), terdapat 3 (tiga) kelompokvariabel yang mempengaruhi kinerja dan perilaku seseorang,yaitu variabel individu, variabel organisasi, dan variabelpsikologis. Kinerja dosen tidak hanya dilihat dari kemampuankerja yang sempurna, tetapi juga kemampuan menguasai danmengelola diri sendiri serta kemampuan dalam membinahubungan dengan orang lain (Martin, 2000). Kemampuantersebut oleh Daniel Goleman disebut dengan EmotionalIntelligence atau kecerdasan emosi. Salah satu bentukkecerdasan lain yang saat ini tengah popular adalahkecerdasan sipiritual. kecerdasan spiritual mampumengintegrasikan dua kemampuan lain yang sebelumnya telahdisebutkan yaitu IQ dan EQ. Selain faktor Intelgency dankarakteristik individu yaitu faktor kempetensi sosial. Yaitusuatu kemampuan individu dalam berinteraksi secara efektifdengan lingkungan. Metode penelitian yang digunakan yaitupenelitian kuantitatif dengan menggunakan teknik analisisregresi linear berganda, Populasi dalam penelitian ini adalahseluruh dosen di Universitas Islam Madura. Adapun hasil daripenelitian ini yaitu; 1) Variabel karakteristik individu, Variabelkecerdasan, Variabel kompetensi sosial berpengaruh secaraparsial dan signifikan terhadap kinerja dosen danpengembangan karir dosen. 2) Variabel karakteristik individu,kecerdasan, kompetensi sosial sama sama berpengaruh secarasimultan terhadap kinerja dosen dan pengembangan karirdosen.
ANALISIS DAMPAK SOSIAL EKONOMI PASCA BENCANA DI KABUPATEN PAMEKASAN (Studi Kasus Banjir, Longsor dan Kekeringan di Pamekasan 2007) Qaiyim Asy'ari
J-MACC Vol 1 No 2 (2018): October
Publisher : Fakultas Ekonomi Universitas Islam Darul Ulum Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.913 KB) | DOI: 10.52166/j-macc.v1i2.1186

Abstract

The climate in Pamekasan district is classified as AW climate, namely tropical climate, wet and dry clear rainfall of at least one month <60 mm (2.4 ich). While according to the classification based on wet months and dry months to help agricultural businesses, especially rice, Pamekasan regency is classified as climate D, which means that it is generally classified as a dry area so that along the kamarau potential drought in Pamekasan regency is very vulnerable and spread in 11 sub-districts of 13 districts in the district pamekasan. The purpose of the research activities on post-disaster socio-economic impacts in Pamekasan district is to obtain data and information about disaster-prone areas as well as socio-economic impacts on the community
STORE ATMOSPHERE DALAM MENINGKATKAN KEPUTUSAN PEMBELIAN PADA RESTORAN KAPAL JODOH BATU MARMAR PAMEKASAN Nuer Riskiyah; Aang Kunaifi; Matnin Matnin; Qaiyim Asyari
Al Iqtishod: Jurnal Pemikiran dan Penelitian Ekonomi Islam Vol. 8 No. 2 (2020): Al Iqtishod: Jurnal Pemikiran dan Penelitian Ekonomi Islam
Publisher : Prodi Ekonomi Syariah STAI Al-Azhar Menganti Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37812/aliqtishod.v8i2.158

Abstract

The purpose of this study was conducted with the main objective to be achieved, namely to determine the store atmosphere and purchase decisions at the Jodoh Tamberu Alet Ship Restaurant, Batu Marmar District. Atmospheric refreshes to the store's physical characteristics that are used to develop an image and to draw customers, which means that a cafe atmosphere is a physical characteristic used to build an impression and to attract customers. The elements of the atmosphere can be operationalized in the restaurant as objects in this study, namely: Layout, sound, smell, texture, building design. The study will contain data quotations to provide an overview of the presentation of the report. The data may come from manuscripts of interviews with owner and management, field notes, photos, notes or memos directly from the location. Data collection procedures used in this study were interviews, observation and documentation. The analysis used in this research is non-statistical analysis. This study analyzes data from interviews, observations, and documentation. The stages of analysis carried out by researchers in this study are as follows: Reduction, Display, Conclusion drawing. Based on literature review, the results of field research and data analysis, the researcher can conclude that the store atmosphere in the form of layout, sound, smell, texture and building design in a restaurant has an impact in increasing purchasing decisions on matchmaking vessels. This is because consumers tend to enjoy the restaurant atmosphere other than just enjoying food.
STORE ATMOSPHERE DALAM MENINGKATKAN KEPUTUSAN PEMBELIAN PADA RESTORAN KAPAL JODOH BATU MARMAR PAMEKASAN Nuer Riskiyah; Aang Kunaifi; Matnin Matnin; Qaiyim Asyari
Al Iqtishod: Jurnal Pemikiran dan Penelitian Ekonomi Islam Vol. 8 No. 2 (2020): Al Iqtishod: Jurnal Pemikiran dan Penelitian Ekonomi Islam
Publisher : Prodi Ekonomi Syariah STAI Al-Azhar Menganti Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37812/aliqtishod.v8i2.158

Abstract

The purpose of this study was conducted with the main objective to be achieved, namely to determine the store atmosphere and purchase decisions at the Jodoh Tamberu Alet Ship Restaurant, Batu Marmar District. Atmospheric refreshes to the store's physical characteristics that are used to develop an image and to draw customers, which means that a cafe atmosphere is a physical characteristic used to build an impression and to attract customers. The elements of the atmosphere can be operationalized in the restaurant as objects in this study, namely: Layout, sound, smell, texture, building design. The study will contain data quotations to provide an overview of the presentation of the report. The data may come from manuscripts of interviews with owner and management, field notes, photos, notes or memos directly from the location. Data collection procedures used in this study were interviews, observation and documentation. The analysis used in this research is non-statistical analysis. This study analyzes data from interviews, observations, and documentation. The stages of analysis carried out by researchers in this study are as follows: Reduction, Display, Conclusion drawing. Based on literature review, the results of field research and data analysis, the researcher can conclude that the store atmosphere in the form of layout, sound, smell, texture and building design in a restaurant has an impact in increasing purchasing decisions on matchmaking vessels. This is because consumers tend to enjoy the restaurant atmosphere other than just enjoying food.
Co-Authors Aang Kunaifi Aang Kunaifi Aang Kunaifi Abd Rosyid Matnin Nuer Riskiyah Risca Dwiaryanti Riskiyah, Nuer