Article Per Year (5 Year)
p-Index From 2019 - 2024
1.116
P-Index
This Author published in this journals
All Journal JURNAL LENTERA PENDIDIKAN PUSAT PENELITIAN LPPM UM METRO International Journal for Educational and Vocational Studies Community Engagement and Emergence Journal (CEEJ) Community Development Journal: Jurnal Pengabdian Masyarakat
Bagus Suhendar
Sekolah Tinggi Manajemen Asuransi Trisakti
Humanities Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : International Journal for Educational and Vocational Studies

 1 
The role of english in the insurance business: A needs analysis model Syakir Syakir; Bagus Suhendar
International Journal for Educational and Vocational Studies Vol 4, No 6 (2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v4i3.7102

Abstract

The purpose of this study is to find out a link and match between the need of English knowledge for people working in insurance business and insurance companies and the materials provided for STMA students learning English for Insurance as a model of a Need Analysis in English language learning and teaching, besides as a base for the module or book intended to write for the subject: English for Insurance. The objectives are: 1) to find out the percentage of the use of English in insurance business and insurance companies, 2) to find out the needs for Listening Skill, 3) to find out the needs for Speaking Skill, 4) to find out the needs for Reading Skill, 5) to find out the needs for Writing Skill, and 6) to find out the needs for English components (Grammar/Structure, Vocabulary, Insurance Terms). The need analysis approach used are those introduced by Hutchinson and Holet. The research methods used are simple quantitative using percentage, and qualitative and comparative methods to analyze and make conclusions. The research technique used is a questionnaire with 31 items for 6 issues, disseminated using google form with a link. The respondents are 38 people working in insurance business and insurance companies taking at random. The results show that: 1) English is used relatively high (from 38 respondents, 9 respondents say 50%, another 9 respondents say 75%, and even 1 says 100 %), 2) Listening Skill is relatively needed in their work (from 38 respondents, 24/63.12%-33/81.53% support the statements), 3) Speaking Skill is relatively needed in their work (from 38 respondents, 28 73.64%-33 /81.53% supports the statements).
Culinary risk register: A practical guide to open a culinary business Bagus Suhendar; Wahyuari Wahyuari; Rachmadi Gustrian
International Journal for Educational and Vocational Studies Vol 4, No 6 (2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v4i3.7098

Abstract

This study aims to create a Culinary Risk Register (CRR) for prospective culinary entrepreneurs compiled based on the identification of the risks that exist in the culinary business. It is hoped that this CRR can be used as an alternative practical guide for those who want to open a culinary business, in order to mitigate the occurrence of business failures. The research method used is descriptive quantitative with 34 respondents. The indicators of the instruments were set up from the 4 risk categories, while Pareto Principal was use to analyse the data. The results is that there are 13 main risk factors which are necessary to be consider to open culinary business, out of 54 risk factors verified by the respondents. Among the 4 risk categories (financial, strategic, hazard, and operational risk), financial risk is the most prominent risk factor to be consider. There are two point that can be concluded from this research. Firstly, financial risk is the most prominent risk factor that must come into consideration in opening culinary business, among the others 3 risk categories. At the opening or existence stage is a critical phase, an entrepreneur is busy promoting the products, gathering and convincing customers, providing good service quality that will take some times before the entrepreneur can obtain regular customers as well as increase the number of new customers. A business failure and bankruptcy may happen anytime at this stage, if there is no well financial arrangement. It is quite recommended that a prospective entrepreneur must have adequate cash flow or sufficient capital and a projected cash flow of the business. Secondly, this research produces a list of culinary risks (CRR) which contains 13 risk factors that need to be considered in opening a culinary business.
Co-Authors Firlyana Firlyana Jessie Amanda Pratiwi Muhammad Ihsan Rachmadi Gustrian Syahrial Sidik Syakir Syakir Syakir Syakir Wahyuari