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All Journal Aptisi Transactions on Management Aptisi Transactions on Technopreneurship (ATT) Jurnal Indonesia Sosial Sains
Kesumawati, Christien Setiya
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Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Neuroscience Physics Social Sciences

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Implementation Technology for Development of a Brand Communication in Company PT. XYZ Nasution , Iskandar Mustofa; Bintaro, B.P. Kusumo; Kesumawati, Christien Setiya; Zahruddin, Muhamad; Nabila, Efa Ayu
Aptisi Transactions On Technopreneurship (ATT) Vol 4 No 1 (2022): March
Publisher : Pandawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34306/att.v4i1.213

Abstract

The study was conducted at Catering Service Company. The high competition of catering business requires the right brand communication strategy to communicate the uniqueness of the catering product in order to increase brand awareness. The purpose of this study is to define the right brand communication strategy by identifying external and internal factors, performing SWOT analysis, define segmentation, targeting and brand positioning. The research approach used is a qualitative and descriptive method with data collection using interviews and document studies. The results of the study shows that some competencies possessed by the company can be used as long-term competitive advantage. While other competencies are competitive equality because they also owned by competitors. These competitiveness should be communicated well to the target customers.   Conclusion, Type of business for The Catering Company is Business to Business (B2B) for catering services to industrial (factory), training centers and events, and Business to Consumer (B2C) for wedding catering services. Marketing activities that will be carried out are integrated marketing communication (IMC) through Above the Line (ATL), Below the Line (BTL) and Through the Line (TTL). Brand Communication should be done with more focus and consistent, as well as need dedicated team to perform brand communication.
Design Information System Stock Inventory To Manage Data Of Goods (Case Study: PT Monier) Supriyanti, Dedeh; Kesumawati, Christien Setiya; Maryam, Siti
APTISI Transactions on Management (ATM) Vol 4 No 1 (2020): ATM (APTISI Transactions on Management)
Publisher : Pandawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (764.354 KB) | DOI: 10.33050/atm.v4i1.1081

Abstract

Application of information system on the inventory will provide many benefits for the company in developing company in order to improve the company's performance become more effective and efficient. This research was conducted at manufacturing companies, to know overall about inventory items in the company. The purpose of this research is to find out the effectiveness of the inventory as a resource physical economy that needs to be held and maintained in order to support the process booking goods and sales in progress PT Monier. PT Monier is as a company manufacturers concrete roofing materials with the production system where the process for creating objects with cross-section of fixed. The methods of analysis used is descriptive data analysis method. Engineering data collection with do the observations to the company, conducting interviews, and route the study library with books, the literary, the materials gained during lectures relevant to the problems examined. Research results shows that the control of inventory items It often happens booking of the goods to the supplier in excess inventory and the shortage of supplies. Due to the lack of regard for the State of inventory items. Inventory data input errors often occur more than once for similar goods give rise to errors in reporting. Then the author here attempted to analyze the problems against information systems inventory items and to find solutions to the fore of the existing problems by fixing a system that is less than optimal.
The Influence of Service Quality and Trust on Customer Satisfaction in Catering Mbak Daeng Alauddin Tangerang District Pujangga, Akbar Maulana; Pratama, Edo; Kesumawati, Christien Setiya; Al amri, Amaliya Nor
Jurnal Indonesia Sosial Sains Vol. 5 No. 09 (2024): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jiss.v5i09.1410

Abstract

Service quality and trust are two major factors determining customer satisfaction, especially in service industries such as catering. Understanding the influence of these two factors is important to improve competitiveness and maintain customer loyalty. This study aims to determine the influence of service quality and trust on partial or simultaneous consumer satisfaction in catering Mbak Daeng Alauddin, Tangerang Regency. The research methods used are descriptive and associative. The population in this study is 350 consumers. The sampling technique with the probability sampling method is proportionate stratified random sampling using the 10% Slovin formula. The sample was obtained as many as 78 respondents. The data analysis method used is multiple regression analysis. The results of the study partially show that the quality of service has a positive and significant effect on customer satisfaction, which can be concluded from the t-count value > t-table (8.932 > 1.99167), the trust has a positive and significant effect on consumer satisfaction, it can be concluded that the t-count value > t-table (6.668 > 1.99167), by simultaneously showing that service quality and trust simultaneously have a positive and significant effect on customer satisfaction can be It was concluded that the value of F-calculated > F-table (48.663 > 2.37).
Co-Authors Al amri, Amaliya Nor Awallya, Amal Bintaro, B.P. Kusumo Nabila, Efa Ayu Nasution , Iskandar Mustofa Padeli Padeli Pratama, Edo Pujangga, Akbar Maulana SITI MARYAM Supriyanti, Dedeh Zahruddin, Muhamad