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Nugraheni, Krisnawati Setyaningrum
Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia (STIEPARI) Semarang
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Strategi Rekruitmen dan Seleksi SDM Pada Perusahaan PT Sumber Bintang Rejeki Semarang Wau, Windi Dharmayanti; Nugraheni, Krisnawati Setyaningrum
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 1 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i1.16461

Abstract

This research aims to examine the HR recruitment and selection performance strategy at PT Sumber Bintang Rejeki Semarang Company. The study employs a qualitative approach using direct observation and in-depth interviews. This research focuses on understanding how the company implements its recruitment and selection strategies to obtain qualified human resources.The findings reveal that PT Sumber Bintang Rejeki Semarang implements a structured recruitment and selection process through several key strategies. First, the company conducts a comprehensive analysis of organizational needs before initiating recruitment, particularly when addressing employee resignations or planning new branch openings. Second, the company develops detailed candidate profiles based on technical skills, experience, and specific educational requirements. Third, they implement competency-based interviews to evaluate candidates' capabilities and potential based on past behaviors and relevant experiences. Finally, the company employs a thorough onboarding and integration program to ensure new employees can adapt effectively to the company environment.The research concludes that while PT Sumber Bintang Rejeki Semarang has established a systematic approach to recruitment and selection, they still face challenges in attracting candidates with specific expertise and experience. The study recommends enhancing recruitment strategies by focusing on comprehensive candidate assessment, competency-based selection processes, and effective employee integration programs to improve the quality of recruited personnel.
ANALISIS PROSES REKRUTMEN DAN SELEKSI PT. UNGARAN SARI GARMEN Saleha, Ayu Siti; Nugraheni, Krisnawati Setyaningrum
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 1 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i1.16463

Abstract

This research examines the employee recruitment and selection process at PT Ungaran Sari Garmen, one of Indonesia's largest export-oriented garment manufacturers. The study aims to analyze the implementation procedures of recruitment and selection, identify the challenges faced, and examine the solutions applied in addressing these challenges. This research employs a qualitative approach with data collection methods through interviews and direct observation of the recruitment and selection process, as well as documentation studies related to company profiles and employee training archives.PT Ungaran Sari Garmen implements a recruitment system that begins with workforce needs identification through a bottom-up mechanism, followed by candidate search processes through formal announcements and informal recommendation systems. A comprehensive three-week training program becomes an integral part of the selection process, with a primary focus on developing sewing skills. In its implementation, the company faces several challenges such as incomplete applicant documentation, candidate disciplinary issues during the interview process, and low interest in sewing training.To overcome these challenges, the company has developed strategic solutions including improving communication quality in requirement delivery, initial verification of candidate availability before interview scheduling, and implementing transparency in training program information. Research findings indicate that a systematic approach to recruitment and selection, supported by structured training programs and effective communication, contributes significantly to building a competent team to support company operations in the export-oriented garment industry.
EXPLORATION OF TOURISM POTENTIAL IN NEGERI SALEMAN (CENTRAL MALUKU) FOR THE DEVELOPMENT OF TOURIST ATTRACTIONS Nugraheni, Krisnawati Setyaningrum; Aswan, Muhammad Kholil; Ratnasari, Devi; Mawastri, Desvita Diananggun
Jurnal Pariwisata Vol 12, No 1 (2025): Jurnal Pariwisata
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/par.v12i1.23550

Abstract

ABSTRAK Desa Wisata Negeri Saleman, terletak di Kecamatan Seram Utara Barat, Kabupaten Maluku Tengah, merupakan kawasan dengan potensi wisata alam. Kawasan ini memiliki karakteristik khas berupa kombinasi lanskap pantai, bahari, dan pegunungan dengan atraksi utama seperti Pantai Ora, Pantai Air Belanda, Keramba Cinta, dan Tebing Hatupia. Penelitian ini bertujuan untuk mengidentifikasi dan mengembangkan model daya tarik wisata Desa Saleman melalui analisis potensi wisata alam, pemberdayaan masyarakat lokal, dan ekonomi kreatif, dengan menggunakan pendekatan kualitatif deskriptif. Pengumpulan data dilakukan melalui observasi lapangan, wawancara mendalam dengan pemangku kepentingan meliputi pengelola wisata, komunitas lokal, dan wisatawan. Hasil penelitian menunjukkan bahwa Negeri Saleman memiliki berbagai atraksi wisata unggulan yang dapat dikembangkan menjadi produk ekowisata berbasis keunikan lokal seperti pengalaman snorkeling di terumbu karang yang masih alami, eksplorasi gua laut, dan wisata tujuh pulau yang memadukan keindahan alam dengan kearifan lokal. Meskipun infrastruktur aksesibilitas masih perlu ditingkatkan akibat cuaca ekstrem yang sering menyebabkan kerusakan jalan, potensi ekowisata dan pariwisata berkelanjutan di desa ini sangat menjanjikan. Partisipasi aktif masyarakat lokal dalam pengelolaan wisata serta promosi digital menjadi kunci utama untuk mendukung pengembangan pariwisata yang berkelanjutan, dengan implementasi berupa keterlibatan warga dalam penyediaan akomodasi, kuliner lokal, dan pelestarian lingkungan. Strategi pengembangan yang diusulkan mencakup diversifikasi produk wisata, peningkatan kapasitas SDM lokal melalui pelatihan kewirausahaan dan keterampilan digital, serta perbaikan infrastruktur pendukung seperti signage, pengelolaan sampah, dan transportasi lokal guna meningkatkan daya saing Desa Wisata Negeri Saleman di tingkat nasional dan internasional. Kata kunci: Desa Wisata, ekowisata, pemberdayaan masyarakat, potensi wisata, ekonomi kreatif, pariwisata berkelanjutan ABSTRACT The Tourism Village of Negeri Saleman, located in the North West Seram District, Central Maluku Regency, is an area rich in natural tourism potential, including coastal and marine tourism. This study aims to identify and develop a model of tourist attractions in Saleman Village through an analysis of natural tourism potential, local community empowerment, and the creative economy. The results indicate that Negeri Saleman possesses various premier tourist attractions. Although accessibility infrastructure still needs improvement due to extreme weather often causing road damage, the potential for ecotourism and sustainable tourism in this village is highly promising. Active participation of the local community in tourism management and digital promotion are key factors in supporting sustainable tourism development. The proposed strategies include diversification of tourism products, enhancement of local human resource capacity, and infrastructure improvements to increase the competitiveness of the Negeri Saleman Tourism Village at both national and international levels. Keywords: Tourism Village, ecotourism, community empowerment, tourism potential, creative economy, sustainable tourism.
Transformational leadership and empowerment as driving factors for employee performance in Star-Rated Hotels in Central Java Nugraheni, Krisnawati Setyaningrum; Palupiningtyas, Dyah; Ardi, Rudi Prasetyo
Annals of Human Resource Management Research Vol. 5 No. 2 (2025): June
Publisher : Goodwood Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/ahrmr.v5i2.2828

Abstract

Purpose: The aim of this study is to examine how transformational leadership and employee empowerment can improve employee performance in four-star hotels in Central Java. Research Methodology: The research was conducted in four-star hotels in Central Java, involving a survey of 185 hotel employees selected through proportional random sampling. The data was analyzed using Partial Least Square (PLS) to explore the causal relationships between the study variables. Results: The study found that transformational leadership has a strong positive effect on employee empowerment. Additionally, employee empowerment positively influences employee performance. Transformational leadership also directly impacts employee performance in a positive manner. Furthermore, employee empowerment acts as a mediator between transformational leadership and employee performance, with a significant indirect effect. The proposed model exhibited strong predictive ability for both employee empowerment and employee performance. Overall, the relationships examined in the study were consistently positive and significant. Conclusion: The research concludes that both transformational leadership and employee empowerment are crucial for enhancing employee performance in the hotel industry. The interaction between these factors significantly contributes to better performance outcomes Limitations: A limitation of the study is that it focuses solely on four-star hotels in Central Java, which may not be generalizable to other types of hotels or regions. Contribution: This study contributes to the fields of management and hospitality by providing insights into how leadership styles and employee empowerment can work together to boost employee performance. It is valuable for hotel managers, HR professionals, and researchers interested in improving workplace dynamics and performance in the hospitality industry.
Meningkatkan Kualitas dan Kepercayaan: Pendampingan Keamanan Pangan untuk UMKM Kuliner Krisnawati Setyaningrum Nugraheni; Dyah Palupiningtyas; Maria Corazon Lay Corbafo; Intan Aprillia Antaragiva
Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Vol. 3 No. 2 (2025): April : Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pandawa.v3i2.2373

Abstract

Food safety is a fundamental aspect in the culinary industry that plays a direct role in consumer health and business sustainability. However, culinary Micro, Small, and Medium Enterprises (MSMEs) often lack understanding of the importance of food safety standards and good sanitation practices. This community service activity aims to increase the awareness, knowledge, and skills of culinary MSME actors in implementing food safety principles as a whole. The methods used include theoretical and practical training, intensive assistance, and improvements to hygiene supporting facilities and infrastructure. A participatory and comprehensive approach is applied to ensure the active involvement of MSME partners in every stage of activities. This activity has significantly improved partner understanding, with pre-test and post-test scores showing an increase of 35%. As many as 90% of partners are able to demonstrate hygiene practices that meet standards, such as the use of personal protective equipment, raw material management, and sanitation of the work environment. In addition, the consumer satisfaction survey showed that 85% of respondents felt an improvement in the quality of culinary products after business actors implemented food safety principles. These results reflect the success of activities in forming a sustainable hygiene culture among culinary MSME actors. The holistic approach applied has proven to be effective in changing behavior and improving hygiene practices of business actors. This activity not only has an impact on improving product quality and consumer trust, but also strengthens the competitiveness of culinary MSMEs in a market that increasingly demands high quality standards. Thus, this community service makes a real contribution to strengthening the capacity of culinary MSMEs through the implementation of sustainable food safety.
The Role of Management Commitment and Leadership in Implementing Green HRM in Hotels Dyah Palupiningtyas; Krisnawati Setyaningrum Nugraheni; Ray Octafian; Aletta Dewi Maria; Yema Charista Zelda; Sajia Ferdousi; Dita Aulia Rachma Nurul Farida; Hesky Ilham Ikhlasandi
Proceeding of the International Conference on Management, Entrepreneurship, and Business Vol. 1 No. 2 (2024): December : Proceeding of the International Conference on Management, Entreprene
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/icmeb.v1i2.126

Abstract

This study aims to investigate how top management commitment and leadership style influence the effectiveness of implementing green HRM practices in the hospitality industry. The study employs a qualitative approach by conducting case studies in selected hotels across Asian countries. Data is collected through in-depth interviews with hotel leaders and HR staff. Thematic analysis is performed to identify important patterns and insights related to the role of commitment and leadership in implementing green HRM initiatives. The results of this study are expected to provide a better understanding of the key factors that determine the successful adoption of green HRM practices in the Asian hospitality industry.
How The Image of The Company and The Value of The Customer Affect Satisfaction Octafian, Ray; Mochamad Miswanto Gunawan; Krisnawati Setyaningrum Nugraheni; Septiana Raihan Saputri
Brilliant International Journal Of Management And Tourism Vol. 2 No. 2 (2022): Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v2i2.551

Abstract

A primary goal of this study is to investigate and dissect the connection between a company's public image and its ability to retain satisfied clients. The second objective is to investigate the connection between customer value and contentment. Third, to dissect what factors have the most impact on happiness and why. The description of each variable answer in this study is Corporate Image (X1), Customer Value (X2) and Customer Satisfaction (Y1) can be done by means of descriptive analysis In accordance with the results of the discussion there are several things that can be concluded in accordance with the objectives of this study there is a positive influence of corporate image variable on customer satisfaction, the better the corporate image that is formed with the existing suitability it will form customer satisfaction. There is a positive influence of the customer value variable on customer satisfaction, the more customers benefit from the programs offered, the more customer satisfaction increases. The customer value variable is the variable that has the biggest influence on customer satisfaction, so it needs special attention for management to improve customer satisfaction.
PENINGKATAN CUSTOMER SATISFACTION DENGAN MEMANFAATKAN E-SERVICE DALAM RANGKA KEBANGKITAN UMKM DI ERA PANDEMI Ardi, Rudi Prasetyo; Hardiani, Wenefrida Ardhian Ayu; Nugraheni, Krisnawati Setyaningrum
SEGMEN: Jurnal Manajemen dan Bisnis Vol 20, No 1 (2024): SEGMEN Jurnal Manajemen dan Bisnis
Publisher : FE Program Studi Manajemen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/sjmb.v20i1.9126

Abstract

Penelitian ini bertujuan untuk mengetahui dampak dari e-service dan online review dalam meningkatkan kepuasan pelanggan di era pandemic. Penelitian ini menggunakan sampe sebanyak 100 konsumen yang pernah membeli makanan di Pujasera Abadi Kabupaten Semarang. Teknik pengambilan sampel menggunakan teknik Accidental sampling yang dilakukan dengan memperoleh data dari sekumpulan populasi, lalu secara insidental atau secara kebetulan saja dengan tidak menggunakan perencanaan tertentu dan dipandang data yang diperoleh cocok sebagai sumber data. Data dianalisis menggunakan software SPSS 23 dengan analisis regresi berganda untuk mengetahui seberapa besar pengaruh hubungan variabel independen terhadap variabel dependen. Pujasera Abadi Kabupaten Semarang menampung 20 tenant yang menjual berbagai macam makanan sehari – hari. Lokasinya cukup mudah untuk didatangi akan tetapi karena maraknya persaingan usaha menjadi suatu perhatian besar bagi para penjual makan di pujasera kabupaten semarang. Hasil penelitian menunjukkan bahwa E-Service dan Online Review secara bersama-sama dapat memberikan pengaruh yang positif dan signifikan terhadap Customer Satisfication pelanggan di Pujasera Abadi Kabupaten Semarang
Transformational leadership and empowerment as driving factors for employee performance in Star-Rated Hotels in Central Java Nugraheni, Krisnawati Setyaningrum; Palupiningtyas, Dyah; Ardi, Rudi Prasetyo
Annals of Human Resource Management Research Vol. 5 No. 2 (2025): June
Publisher : Goodwood Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/ahrmr.v5i2.2828

Abstract

Purpose: The aim of this study is to examine how transformational leadership and employee empowerment can improve employee performance in four-star hotels in Central Java. Research Methodology: The research was conducted in four-star hotels in Central Java, involving a survey of 185 hotel employees selected through proportional random sampling. The data was analyzed using Partial Least Square (PLS) to explore the causal relationships between the study variables. Results: The study found that transformational leadership has a strong positive effect on employee empowerment. Additionally, employee empowerment positively influences employee performance. Transformational leadership also directly impacts employee performance in a positive manner. Furthermore, employee empowerment acts as a mediator between transformational leadership and employee performance, with a significant indirect effect. The proposed model exhibited strong predictive ability for both employee empowerment and employee performance. Overall, the relationships examined in the study were consistently positive and significant. Conclusion: The research concludes that both transformational leadership and employee empowerment are crucial for enhancing employee performance in the hotel industry. The interaction between these factors significantly contributes to better performance outcomes Limitations: A limitation of the study is that it focuses solely on four-star hotels in Central Java, which may not be generalizable to other types of hotels or regions. Contribution: This study contributes to the fields of management and hospitality by providing insights into how leadership styles and employee empowerment can work together to boost employee performance. It is valuable for hotel managers, HR professionals, and researchers interested in improving workplace dynamics and performance in the hospitality industry.
OPTIMIZATION OF CAPITAL MANAGEMENT FOR THE SUSTAINABILITY OF CULINARY SMES Sanea Ayu Juliani; Krisnawati Setyaningrum Nugraheni
Media Bina Ilmiah Vol. 19 No. 10: Mei 2025
Publisher : LPSDI Bina Patria

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

Abstract

This research aims to analyze the capital management strategies implemented by Geprek Mantul Karangjati to improve the efficiency of their culinary business. Using a qualitative approach with in-depth interview techniques and participative observation, this study identifies unique practices in working capital management, cash flow, and inventory control. The results show that Geprek Mantul Karangjati allocates working capital proportionally, with 25% for cash, 10% for accounts receivable, and 65% for inventory. Unique strategies implemented include real-time stock monitoring, standardized storage, application of the FIFO (First In First Out) method, as well as strict and disciplined cash management. Additionally, this business focuses on operational efficiency through employee training, flexible shift systems, and equipment maintenance. The findings of this research affirm that effective and structured working capital management plays an important role in improving efficiency, financial stability, and sustainability of culinary businesses. These strategies can serve as a reference for similar SMEs facing working capital management challenges
Co-Authors Aletta Dewi Maria Aletta Dewi Maria Ambar Dwi Erawati Ambar Dwi Erawati Ani Puspitasari Ardi, Rudi Prasetyo Aswan, Muhammad Kholil Aswan, Mukhamad Kholil Bambang Guritno Bambang Guritno Baskara Katri Anandhito Bethary Hanandriati C Susmono Widagdo C Susmono Widagdo Cahyaningtyas, Frisca Dwi Deviana Wulandari Dita Aulia Rachma Nurul Farida Dita Aulia Rachma Nurul Farida Dyan Triana Putra Enik Rahayu Enik Rahayu Enrico Krisnanda Aditya Wicaksono Euodia Bernike Farah Nabilah Binti Yaacob Febe Humble Kristanto Fitri Handayani Harefa Ganda Subrata Guntur Suryaning Hadi Hanandriati, Bethary Hardiani, Wenefrida Ardhian ayu Hesky Ilham Ikhlasandi Ima Karima Iman Putra Jaya Ndraha Intan Aprillia Antaragiva Istiqomah, Anisa Julian Andriani Putri Julius Buulolo Laksono Hujianto Lena Putri S Lidya Tristianti Lusy Diah Maria Corazon Lay Corbafo Maria Th, Aletta Dewi Mawastri, Desvita Diananggun Mochamad Ainan Mochamad Miswanto Gunawan Mochamad Miswanto Gunawan   Muhammad Aji Pamungkas Nabilah Binti Muhammad Nina Mistriani Palupiningtyas, Dyah Permana, Aditya Agung Pramudya, Aditya Linggar Ratnasari, Devi Ray Octafian Renny Aprilliyani Renny Aprilliyani Risma Nurfadzilah Rohula Utami Romana Verlinda Laia Rudi Prasetyo Ardi Ruth Desna Sari Dachi Sajia Ferdousi Saleha, Ayu Siti Samtono Samtono Samtono Samtono Sanea Ayu Juliani Septa Intiar Septa Intiar Septiana Raihan Saputri Setiawan, Khanea Biru Sitta Aula Hanifah Supriyadi, Andhi Titimawati Gulo Tri Maryani Tri Maryani   Tutik Tutik Tuwuh Adhistyo Tuwuh Adhistyo M.Par SE Wijoyo Tuwuh Adhistyo W Umar Abdul Jabbar Wardono, Tino Indra Wau, Windi Dharmayanti Wenefrida Ardhian Ayu Wicaksono, Enrico Krisnanda Aditya Widagdo, C Susmono Yema Charista Zelda Yonius Zebua Yosiano, Theofilus Christo YR Satatoe