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Cece Cece
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PENGARUH KUALITAS PELAYANAN, PERSEPSI HARGA, DAN PROMOSI TERHADAP KEPUASAN PENGUNJUNG DI TAMAN WISATA DANAU SIOMBAK MARELAN Ekky Sulaiman; Cece Cece
Journal Economic Management and Business Vol 5, No 1 (2026)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/jfeb.v5i1.8888

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh kualitas pelayanan, persepsi harga, dan promosi terhadap kepuasan pengunjung di Taman Wisata Danau Siombak Marelan. Objek dalam penelitian ini adalah pengunjung Taman Wisata Danau Siombak Marelan. Penelitian ini menggunakan empat variabel, yaitu kualitas pelayanan (X1), persepsi harga (X2), promosi (X3), dan kepuasan pengunjung (Y). Populasi dalam penelitian ini adalah seluruh pengunjung yang pernah berkunjung ke Taman Wisata Danau Siombak Marelan. Jumlah sampel penelitian sebanyak 96 responden yang ditentukan menggunakan teknik non-probability sampling dengan metode purposive sampling. Teknik pengumpulan data dilakukan melalui penyebaran kuesioner yang telah diuji validitas dan reliabilitasnya. Metode analisis data yang digunakan adalah analisis regresi linier berganda dengan bantuan program IBM SPSS versi 25. Hasil penelitian menunjukkan bahwa kualitas pelayanan berpengaruh positif dan signifikan terhadap kepuasan pengunjung, persepsi harga berpengaruh positif dan signifikan terhadap kepuasan pengunjung, serta promosi berpengaruh positif dan signifikan terhadap kepuasan pengunjung di Taman Wisata Danau Siombak Marelan.
Implementasi Keselamatan dan Kesehatan Kerja (K3) di Perusahaan Manufaktur Makanan : Studi Kasus pada PT XY Cece Cece
Jurnal Visi Manajemen Vol. 12 No. 1 (2026): Januari : Jurnal Visi Manajemen
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/jvm.v12i1.930

Abstract

Occupational Safety and Health (OHS) is a fundamental aspect in maintaining the smooth production process while maintaining the welfare of workers in the food manufacturing industry. This study aims to analyze in depth the implementation of the OHS program at PT XY, a medium-scale food manufacturing company, by reviewing the applicable policies, program implementation, obstacles encountered, and potential strategies for improvement. The study used a qualitative descriptive approach through direct observation in the production area, semi-structured interviews with 12 informants consisting of managers, supervisors, and operators, and a review of various internal company documents related to OHS. The research findings revealed that the company has a formally formulated OHS policy supported by regular training, but its implementation is not evenly distributed across all work units. Key weaknesses include inconsistent internal audit implementation, low worker awareness in reporting incidents, and a limited number of human resources with specific OHS competencies. Based on these findings, the study recommends strengthening the risk-based OHS management system, increasing human resource capacity, and integrating OHS indicators into the production performance evaluation system to support more optimal OHS implementation in the company.
Co-Authors Ekky Sulaiman