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Nugraheni, Krisnawati Setyaningrum
Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia (STIEPARI) Semarang
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The Role of Performance Appraisal and Punishment Systems in Enhancing Hotel Employee Performance in Semarang Region Muhammad Aji Pamungkas; Krisnawati Setyaningrum Nugraheni
LITERACY : International Scientific Journals of Social, Education, Humanities Vol. 4 No. 2 (2025): August : International Scientific Journals of Social, Education, Humanities
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/literacy.v4i2.2199

Abstract

This study aims to analyze the effect of performance appraisal and punishment on employee performance in starred hotels in Semarang, Indonesia. In the hospitality industry, where service quality heavily depends on human capital, performance evaluation and behavioral control systems play a critical role in sustaining productivity. This research employs a quantitative approach with a survey method involving 70 respondents from three- to five-star hotels. Data were collected using a Likert-scale questionnaire and analyzed using multiple linear regression with SPSS. The results indicate that both performance appraisal and punishment significantly influence employee performance, both partially and simultaneously. Performance appraisal demonstrates a more dominant effect than punishment in enhancing motivation and work productivity. The effectiveness of these systems is influenced by consistent implementation, open communication between management and employees, and alignment with organizational goals. This study offers practical recommendations for hotel managers in designing fair and effective performance management systems. Theoretically, it contributes to the human resource management literature in the service sector, particularly in hospitality management.
The Impact of Internal Communication and Work Environment on Employee Performance in Manufacturing Companies in Semarang Ruth Desna Sari Dachi; Krisnawati Setyaningrum Nugraheni
LITERACY : International Scientific Journals of Social, Education, Humanities Vol. 4 No. 2 (2025): August : International Scientific Journals of Social, Education, Humanities
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/literacy.v4i2.2437

Abstract

This study analyzes the effect of internal communication and work environment on employee performance in manufacturing companies in Semarang, Indonesia. Using a quantitative survey method with 103 respondents, data were collected via Likert-scale questionnaire and analyzed using multiple linear regression. Results show that both internal communication and work environment significantly influence employee performance. Work environment has a more dominant effect (β = 0.779) than internal communication (β = 0.168). The model explains 86.8% of performance variance (R² = 0.868), demonstrating strong predictive power. This study provides practical recommendations for manufacturing managers to prioritize work environment improvements while maintaining effective communication systems. It contributes to human resource management literature by establishing the relative importance of environmental versus communication factors in manufacturing contexts.
The Relationship between Workload and Work Environment on Employee Performance: A Study at PT MOD Yonius Zebua; Krisnawati Setyaningrum Nugraheni
LITERACY : International Scientific Journals of Social, Education, Humanities Vol. 4 No. 2 (2025): August : International Scientific Journals of Social, Education, Humanities
Publisher : Badan Penerbit STIEPARI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/literacy.v4i2.2438

Abstract

This study examines the relationship between workload and work environment on employee performance in Indonesia's garment manufacturing sector. Given the labor-intensive nature and competitive pressures in this industry, understanding these relationships is crucial for sustainable business practices. Using a quantitative cross-sectional design, data were collected from 104 employees at PT MOD, through validated questionnaires. Multiple regression analysis revealed that both workload (β=0.235, p=0.022) and work environment (β=0.633, p<0.001) significantly influence employee performance, explaining 70.8% of the variance (R²=0.708, F=122.352, p<0.001). Work environment demonstrated a stronger effect than workload, suggesting that investments in workplace conditions yield greater performance returns than workload optimization alone. These findings provide evidence that garment manufacturers can achieve competitive performance while maintaining employee well-being through strategic work environment improvements and balanced workload management.
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
Pemasaran Digital dan Service Excellence dalam meningkatkan Optimalisasi Kompetensi Guru Perhotelan untuk Mempersiapkan Lulusan Perhotelan Era Digital Aswan, Mukhamad Kholil; Intiar, Septa; Jabbar, Umar Abdul; Nugraheni, Krisnawati Setyaningrum
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 5 No. 6 (2025): November 2025 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v5i6.904

Abstract

Pengabdian masyarakat ini bertujuan untuk meningkatkan kompetensi guru perhotelan di SMK Jayawisata Semarang dalam bidang pemasaran digital dan service excellence berbasis teknologi, yang sangat dibutuhkan oleh industri perhotelan di era digital. Pemilihan topik ini penting karena sektor perhotelan di Indonesia menghadapi kesenjangan keterampilan digital, yang menghambat pengembangan tenaga kerja yang terampil. Metode pengabdian yang digunakan adalah pelatihan literasi digital, workshop pemasaran digital, dan pengembangan modul pembelajaran terintegrasi. Hasil dari program ini menunjukkan peningkatan signifikan dalam kompetensi digital guru, dengan skor literasi digital meningkat 85,7% (dari 4,2 menjadi 7,8), serta pemahaman digital marketing meningkat dari 3,5 menjadi 7,9. Sebanyak 88% guru berhasil mengintegrasikan minimal satu alat digital dalam pembelajaran mereka. Program ini berhasil menghasilkan modul pembelajaran terintegrasi "DigitalHotel" dan satu rancangan kampanye digital marketing yang komprehensif. Program ini sangat penting untuk mempersiapkan tenaga kerja yang siap menghadapi kebutuhan industri perhotelan yang semakin berbasis teknologi, serta meningkatkan kualitas pendidikan vokasi di SMK Jayawisata Semarang.
Co-Authors Aletta Dewi Maria 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 Dita Aulia Rachma Nurul Farida Dyan Triana Putra 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 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 Muhammad Aji Pamungkas Nabilah Binti Muhammad Nina Mistriani Palupiningtyas, Dyah Permana, Aditya Agung 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 Sanea Ayu Juliani Septa Intiar Septiana Raihan Saputri Sitta Aula Hanifah Supriyadi, Andhi Titimawati Gulo 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