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Pratama, Tito
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Arts Humanities Decision Sciences, Operations Research & Management Environmental Science Languange, Linguistic, Communication & Media Social Sciences Veterinary

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ANALISIS MUTU KUALITAS PELAYANAN PADA KONSUMEN RUMAH MAKAN KAPAU PAK NIN BATAM Wahyudi Ilham; Pratama, Tito; Dailami
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

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Abstract

In this study, the authors used a qualitative approach with a descriptive method. The sampling technique used in this research is purposive sampling. In purposive sampling technique. primary data sourced from field data collected directly by researchers at the restaurant "Kapau Pak Nin". The description of the research results was compiled based on the results of observations, unstructured interviews and documentation. Based on the results of the analysis that the researchers did in the form of observations, interviews, and documentation. Most of the resource persons gave good and quite good responses to the service quality of the Nasi Kapau Pak Nin restaurant. Reliability (Reliability), which can be said to be not completely good, Responsiveness (Responsiveness), which is already good. Assurance, which is very good because employees have good work skills and knowledge. Empathy (Empathy), which can be said to be good. Tangible (tangible), which can be said to be not entirely good.
PENGARUH KEPEMIMPINAN DAN LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN DI HOTEL SHERATON BANDUNG Wahyudi Ilham; Br Pakpahan, Tiara Joy Disry; Pratama, Tito; Sukmamedian, Haufi
JURNAL MENATA Vol. 3 No. 1 (2024): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmt.v3i1.273

Abstract

Leadership has a positive and significant partial effect on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. This suggests that if department managers effectively coordinate their teams, employee performance will improve. The work environment also positively and significantly impacts the individual performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers, indicating that a supportive and conducive work environment enhances performance. Both leadership and the work environment together have a positive and significant impact on the performance of Food & Beverage Service employees at Sheraton Bandung Hotel & Towers. The research design utilized by the researcher is a quantitative approach. The author employed an explanatory research type, specifically associative research, which aims to test theories or hypotheses to either confirm or refute existing theories or hypotheses based on prior research findings. The study focuses on the variables of leadership, work environment, and employee performance in the Food & Beverage Service at Sheraton Bandung Hotel & Towers. The objectives of this research are: To identify the impact of leadership on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers. To examine the effect of the work environment on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers and To determine whether leadership or the work environment has the most significant influence on the quality of employee performance at Feast Restaurant in Sheraton Bandung Hotel and Towers.
Analisis Studi Kelayakan Bisnis Pada Pengembangan Usaha May Burger Batam Gunawan, Ardi; Mikasari, Dewi Aurora; Pratama, Tito
Journal of Tourism Sciences, Technology and Industry Vol 1, No 2 (2022): JTSTI-Journal of Tourism Sciences, Technology and Industry
Publisher : Institut Seni Indonesia Padangpanjang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26887/jtsti.v1i2.3273

Abstract

Penelitian ini bertujuan untuk mengetahui kelayakan bisnis dari usaha Burger, untuk mengetahui kelayakan dari aspek non keuangan dan kelayakan aspek keuangan. Analisis kelayakan menggunakan aspek non keuangan yaitu aspek produksi dan aspek pemasaran, sedangkan alat analisis yang digunakan untuk aspek  keuangan menggunakan Аnаlisis Cost Volume Profit. Menurut Blocher menyаtаkаn bаhwа Аnаlisis Cost Volume Profit merupаkаn suаtu metode untuk mengаnаlisis bаgаimаnа pengаruh keputusаn operаsi dаn pemаsаrаn terhаdаp lаbа berdаsаrkаn pemаhаmаn аtаs hubungаn аntаrа biаyа vаriаbel, biаyа tetаp, hаrgа juаl per unit, dаn tingkаt output. Hasil penelitian menunjukan bahwa hasil analisis studi kelayakan bisnis may burger Batam layak untuk dikembangkan dilihat dari faktor kekuatan, kelemahan, peluang dan hambatan. Pengembangan usaha May burger batam telah terealisasi dengan baik, dengan di hadirkannya inovasi pilihan daging burger yang sudah di pamerkan dalam Pesta Wirausaha dan juga sudah di pasarkan pada outlet May Burger Batam. Maka dapat disimpukan bahwa May Burger Batam telah berhasil. Hasil analisis dari aspek keuangan menunjukan bahwa  May Burger Batam memiliki kenaikan pendapatan tiap bulan nya sebesar 2-3 juta perbulan dalam  Penjualannya. Dengan tingkat keuntungan sebesar 30-35% perbulan.
Co-Authors Br Pakpahan, Tiara Joy Disry DAILAMI Gunawan, Ardi Mikasari, Dewi Aurora Sukmamedian, Haufi Wahyudi Ilham