Article Per Year (5 Year)
p-Index From 2019 - 2024
0.61
P-Index
This Author published in this journals
All Journal West Science Interdisciplinary Studies West Science Interdisciplinary Studies Journal of Business and Management Inaba
Aldinel Fikri
Universitas Indonesia Membangun
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Journal of Business and Management Inaba

 1 
THE ORGANIZATIONAL CULTURE OF NON-FRANCHISE LOCAL COFFEE SHOP AS A FORM OF SOCIAL ENTREPRENEURSHIP FOR MILENIALS Aldinel Fikri
Journal of Business and Management INABA (JBMI) Vol. 1 No. 02 (2022): Volume 1 Number 2 December 2022
Publisher : Universitas Indonesia Membangun (Inaba)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/jbmi.v1i02.119

Abstract

The increasing number of non-franchise local coffee shops is a good sign for the social entrepreneurship sector. Their endeavor in opening jobs opportunity and improving social welfare are highly respected. During the Covid-19 pandemic, various non-franchise local coffee shops tried to maintain their business sustainability. Knowing the organizational culture could be one of them. In this study, the Organizational culture of non-franchise local coffee shops has measured by the Organization Culture Inventory (OCI) instrument, which involved 43 millennial employees and three owners of seven MSMEs of local non-franchise coffee shops in Bandung, West Java. The results indicate that generally, non-franchise local coffee shops in Bandung has dominated by the Constructive dimension which consists of the following aspects: Humanistic/Encouraging = 82.3%; Affiliative = 83.5%; Achievement = 79.9% and Self-Actualizing = 75.1%. The statement indicates that the various non-franchise coffee shops support each employee to interact with each other, both among employees and the customers as well. In completing their tasks, they prioritize a mutual assistance approach that somehow could support employees' enthusiasm and self-actualization at work.
Co-Authors Kartika Nuradina