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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Widya Cipta : Jurnal Sekretari dan Manajemen JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Jurnal Abadimas Adi Buana International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Ilmiah Edunomika (JIE) Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) EKONOMIKA45 Indonesian Community Journal Jurnal Manajemen Perhotelan Journal Community Service Consortium Journal of Economic Education and Entrepreneurship Studies Journal of Economics, Entrepreneurship, Management Business and Accounting
Moses Soediro
Universitas Ciputra
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Public Health Social Sciences Other

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THE INFLUENCE OF PRODUCT QUALITY, SERVICE QUALITY, AND STORE ATMOSPHERE TOWARDS CUSTOMER REPURCHASE INTENTION AT FAT-FAT RESTAURANT IN BEKASI Kezia Kezia; J.E. Sutanto; Moses Soediro; Adrie Oktavio
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 7, No 2 (2023): IJEBAR, VOL. 07 ISSUE 02, JUNE 2023
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v7i2.8879

Abstract

Research entitled "The influence of product quality, service quality and store atmosphere towards customer repurchase intention at Fat-Fat Restaurant in Bekasi" has four objectives, namely: (1) Knowing the influence of product quality towards customer repurchase intention, (2) Knowing the influence of service quality towards customer repurchase intention , (3) Knowing the influence of store atmosphere towards customer repurchase intention, (4) Knowing the influence of product quality, service quality and store atmosphere simultaneously towards customer repurchase intention. Fat-Fat restaurant is a business engaged in the culinary field that offers Chinese food. This study uses quantitative research methods. The population in this study are all consumer who have bought Fat-Fat Restaurant product more than once. The sample of this study amounted to 210 respondents. Dat was collected using questionnaire that distributed online and offline. The data of this study were obtained using multiple linear analysis using the IBM SPPS 25 program as a tool. The results of this study are: (1) Product quality significantly influences customer repurchase intention (2) Service quality significantly influences customer repurchase intention (3) Store atmosphere significantly influences customer repurchase intention (4) Product quality, service quality and store atmosphere are simultaneous against customer repurchase intention. Keywords: product quality, service quality, store atmosphere, customer repurchase intention.
THE ROLE OF EMPLOYEE ENGAGEMENT VARIABLE: IT'S IMPACT OF THE WORK ENVIRONMENT TOWARDS EMPLOYEE PERFORMANCE (A Case Study at Culinary Tourism Sector in the City of Surabaya) J.E Sutanto; Hari Minantyo; Moses Soediro
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 4 (2022): IJEBAR, Vol. 6 Issue 4, December 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i4.6864

Abstract

Study this aims for the impact of working environment on employee performance through employee engagement and scope of study on culinary tourism sector in the city of Surabaya. Design/ methodology/approach - This research method uses quantitative methods, and the population is all businessmen at the culinary sector in the city of Surabaya. The data collection method in this study used the research instrument method which was distributed to 55 respondents. Meanwhile, for data processing using the SmartPLS program. Findings – The results of this study found that there are a significant and positive impact on environment work to performance employee through employee engagement. Practical/implementation - This study confirms that businesses in the culinary sector during this pandemic are still quite promising, both online purchases and visits to culinary locations. Original/value - The results of this study contribute to increasing the amount of literature in the culinary sector, both on a city scale, district, or regional and even national scale in Indonesia.
The Influence of Product Quality, Service Quality, and Location on Customer Loyalty at Depot Wakik Gresik Rahmah Renanda Fantika; J.E. Sutanto; Moses Soediro; Adrie Oktavio
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 7, No 2 (2023): IJEBAR, VOL. 07 ISSUE 02, JUNE 2023
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v7i2.8835

Abstract

This research entitled "The influence of product quality, service quality, and location on customer loyalty at Depot Wakik Gresik" has four objectives, namely: (1) To find out what effect product quality has on customer loyalty, (2) To find out how service quality influences on customer loyalty, (3) Knowing how location influences customer loyalty, (4) Knowing how product quality, service quality, and location influence customer loyalty simultaneously. The Depot Wakik Gresik is a business engaged in the food and beverage sector which is located in Gresik Regency. With the quantitative method also using the research population which are customers of the Depot Wakik Gresik who have visited by buying and consuming at Depot Wakik Gresik products more than twice, researchers candone. The sample used was 150 respondents. The required data was collected using questionnaires to the respondents directly. Data is processed using IBM SPSS 25 software for windows. The results obtained in this research are product quality, service quality, and location have a positive and significant effect both partially and simultaneously on customer loyalty at the Depot Wakik Gresik.
Optimizing the Use of Working Capital in an Effort to Increase Company Profitability Darwin, Dirmansyah; Suardi, Soni; Diarra, Salim; Soediro, Moses; Grasielda, Ivana
Journal of Economics, Entrepreneurship, Management Business and Accounting Vol 2 No 1 (2024): Volume 2, Issue 1, January 2024
Publisher : CV. Sakura Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61255/jeemba.v2i1.291

Abstract

This research aims to determine the optimization of the use of working capital in an effort to increase company profitability at PT. Semen Indonesia (Persero) Tbk. This research is quantitative descriptive. The population in this research is the financial statements of PT. Semen Indonesia (Persero) Tbk, and the sample for this research is the financial report of PT. Semen Indonesia (Persero) Tbk for the 2019-2023 period. The data collection technique used is financial ratios, namely liquidity ratios using the current ratio, activity ratios using working capital turnover, and profitability ratios using Net Profit Margin (NPM). The research results show that efficient use of working capital can increase company profitability. The results of data analysis from the assessment of each ratio can be concluded that the liquidity ratio using the current ratio calculation can be said to be quite good during the 2019-2023 period. The activity ratio using working capital turnover calculations is said to be good during the 2019-2021 period, but in the 2022-2023 period the activity ratio is categorized as not good. Profitability ratios using NPM obtained fluctuating results during the 2019-2023 period. The company's NPM in 2019-2021 was efficient, but in 2022-2023 the company's NPM was categorized as inefficient.
PELATIHAN MEMASAK BERBAHAN DASAR IKAN LELE DAN IKAN PATIN BAGI IBU-IBU PKK DI KECAMATAN TULANGAN SIDOARJO Hari Minantyo; Soediro, Moses; Victor Yuwono; Baswara Yua Kristama; Masbudi, Rama Indrawan; Lau, Jason
Jurnal Abadimas Adi Buana Vol 7 No 02 (2024): Jurnal Abadimas Adi Buana
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/abadimas.v7.i02.a7999

Abstract

Kreasi memasak membuat makanan berbahan dasar ikan lele dan ikan patin  merupakan hal yang sangat penting untuk dilakukan dan dikembangkan, karena dengan mengkreasikan olahan dari daging ikan lele dan ikan patin  dapat meningkatkan nilai gizi terhadap keluarga dan menunjang meningkatkan perekonomian keluarga di desa Kepunten dan desa Kenongo Kecamatan Tulangan Sidoarjo. Pelatihan memasak yang diberikan bertujuan untuk membantu menjawab permasalahan dari masyarakat desa tersebut. Pada saat pendampingan yang diberikan adalah pengetahuan, ide, dan pelatihan mengenai kreasi dan inovasi pengembangan produk dan pengolahan produk berbahan dasar ikan lele dan ikan patin. Pelatihan ini menggunakan metode FGD (focused group discussions) untuk mengetahui permasalahan masyarakat desa tersebut, yang dilanjutkan dengan pelatihan praktek memasak dengan menggunakan metode kuantitatif untuk menganalisa informasi yang sudah terkumpul. Kesimpulan masyarakat setempat sudah mengakui bahwa kreasi pembuatan makanan berbahan dasar ikan lele dan ikan patin untuk dijadikan produk bakso, nugget, steak, dan corn dog ini bisa diaplikasikan  oleh masyarakat setempat kedepannya dan bisa diterapkan untuk menjadi sebuah ide bisnis yang baru dan dapat mengembangkan kelompok UMKM yang ada di desa Kepunten, desa Kenongo, kecamatan Tulangan, Sidoarjo, provinsi Jawa timur, Indonesia
Pengaruh Customer Perceived Risk, Product Quality, dan Service Standard Terhadap Purchase Intention pada Kalangan Masyarakat Jepang di Surabaya Setiabudi, Mellisa; Leoparjo, Fabiola; Soediro, Moses; Irtanto, Devina
Jurnal Manajemen Perhotelan Vol. 10 No. 2 (2024): SEPTEMBER 2024
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.10.2.123-132

Abstract

Tujuan dari penelitian ini adalah untuk menentukan pengaruh persepsi risiko konsumen, kualitas produk, dan standar layanan terhadap minat beli produk kuliner Jepang di Surabaya. Penelitian ini melibatkan semua orang Jepang yang tinggal di Surabaya dan pernah membeli makanan Jepang. Purposive sampling dipilih sebagai teknik pengambilan sampel. Penelitian ini mengumpulkan 156 orang, 130 di antaranya valid dan dapat digunakan untuk proses analisis data. Proses penjaringan data dilakukan dengan menggunakan instrumen kuesioner elektrik (google form) yang berisikan pernyataan dalam Bahasa Inggris dan Bahasa Jepang. Instrumen ini dipilih karena kemudahannya untuk dapat disebarkan dan menjaring data yang dibutuhkan. Sebanyak 13 indikator digunakan pada kuesioner dan diukur menggunakan skala likert. Jawaban responden yang masuk dianalisis dengan menggunakan program Windows SPSS 20. Hasil olah data menunjukkan bahwa persepsi risiko dan kualitas produk pelanggan tidak berpengaruh signifikan terhadap minat masyarakat Jepang di Surabaya untuk membeli makanan Jepang, sedangkan standar layanan berpengaruh signifikan terhadap minat beli makanan Jepang.
Pengaruh Transformasi Digital Pada Produktivitas Dan Profibilitas Perusahaan Kecil dan Menengah (UKM) Moses Soediro; Adrie Oktavio; Ivana Grasielda; Verina Wijaya; Christy Widyawati
Journal of Economic Education and Entrepreneurship Studies Vol. 5 No. 1 (2024): VOL. 5, NO. 1 (2024): JE3S, MARCH 2024
Publisher : Department of Economics Education, Faculty of Economics, Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62794/je3s.v5i1.3569

Abstract

This study aims to analyze the effect of digital transformation on productivity and profitability of SMEs in the trading sector in Surabaya City. Data were collected through a survey involving 50 SMEs that have adopted digital technology. The results show that the use of digital technologies, including e-commerce, inventory management systems, and online payments, significantly improves the operational efficiency and profitability of SMEs. Most SMEs reported increased sales and profit margins after adopting digital technologies. However, lack of technological know-how and budget constraints are the main challenges in the digital transformation process. Therefore, support from the government and relevant institutions is needed to provide training and financial assistance to encourage wider adoption of digital technologies. This research provides an in-depth insight into the benefits and challenges of digital transformation for SMEs in Surabaya, and provides recommendations to accelerate the adoption of digital technology among SMEs
Pemberdayaan Ekonomi melalui Kewirausahaan dalam Pelatihan Inovasi Membuat Bakso Bandeng dengan Daun Kelor Minantyo, Hari; Soediro, Moses; Padmawidjaja, Liestya; Nugraha, Kristian Agung; Grasielda, Ivana; Lutfiyah, Farida Hasna; Anggun, Jaqueline Vanessa; Zamir, Nabilah Husniah; Putri, Alma Rasikah Reviva; Nurillah, Salman Haji
Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Vol. 6 No. 2 (2024): Jurnal Leverage, Engagement, Empowerment of Community (LeECOM)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/leecom.v6i2.5304

Abstract

Tujuan dari pelatihan ini adalah untuk mengajarkan cara membuat bakso bandeng dengan daun kelor sebagai bagian dari pemberdayaan ekonomi melalui kewirausahaan. Kegiatan ini bertujuan memberikan inovasi produk dengan memanfaatkan bahan pangan lokal yang belum banyak dimanfaatkan oleh masyarakat. Pelaksanaan pelatihan dilakukan di Laboratorium Fakultas Pariwisata, bekerja sama dengan DWP Dharma Wanita LLDIKTI Wilayah VII Jawa Timur. Metode pelatihan meliputi wawancara, pembuatan standar resep, uji coba pembuatan produk, dan pelatihan praktis dalam membuat produk. Pelatihan ini diikuti dengan antusias oleh 17 peserta. Testimoni dari para peserta menunjukkan bahwa kegiatan pelatihan ini sangat membantu mereka dalam menemukan peluang usaha baru, memberikan wawasan yang berguna untuk mengembangkan kewirausahaan.
PENGARUH STORE ATMOSPHERE DAN KUALITAS LAYANAN TERHADAP LOYALITAS PELANGGAN DENGAN KEPUASAN PELANGGAN SEBAGAI VARIABEL INTERVENING DI HARMONI SQUARE GRAND MERCURE JAKARTA HARMONI Ashley, Felicia; Kurniawan Yuwono, Victor; Grasielda, Ivana; Soediro, Moses
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.v9i1.16459

Abstract

The purpose of this study is to examine the effect of store atmosphere (X1) and service quality (X2) on customer loyalty (Y) through customer satisfaction (Z) as an intervening variable at Harmoni Square Grand Mercure Jakarta Harmoni. A purposive sampling method was used to distribute a 4-Likert scale questionnaire to 152 customers of Harmoni Square Grand Mercure Jakarta Harmoni online via Google Form and in person. The structural equation model based on Partial Least Squares (PLS-SEM) was used to identify characteristics that have a significant impact on customer loyalty at Harmoni Square Grand Mercure Jakarta Harmoni. The questionnaire consists of two parts: the first part includes respondent identity data such as name, gender, age, and occupation, while the second part includes research variables such as store atmosphere, service quality, customer satisfaction, and customer loyalty. The data analysis results indicate that there is a significant effect and positive value between the store atmosphere and customer satisfaction, service quality and customer loyalty, service quality and customer satisfaction, and customer satisfaction and customer loyalty. However, the store atmosphere and customer loyalty variables have a less significant effect. Furthermore, this study also shows that customer satisfaction partially mediates the relationship between store atmosphere and service quality towards customer loyalty.
ANALISIS PENGARUH TOP MANAGEMENT COMMITMENT TERHADAP SUPPLIER PERFORMANCE DAN SUPPLIER RELATIONSHIP MANAGEMENT PADA HOTEL BUDGET DI SURABAYA Moses Soediro
EKONOMIKA45 :  Jurnal Ilmiah Manajemen, Ekonomi Bisnis, Kewirausahaan Vol. 4 No. 2 (2017): Juni : Jurnal Ilmiah Manajemen, Ekonomi Bisnis, Kewirausahaan
Publisher : Fakultas Ekonomi Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.571 KB) | DOI: 10.30640/ekonomika45.v4i2.53

Abstract

Businesses worldwide are going rapidly nowadays. Almost all business sectors are facing this situation, and trying to find strategics moves to keep survive and grow. In hospitality industry this situation are also force them to keep evolve and change to find better strategies to growth. Role of Top Management are need to strive in business situation that getting tight. This study is using variable Top Management Commitment, Supplier Relationship Management, and Supplier Performance. By conducting a survey to 80 managers in the budget hotels which located in Suarabaya and using smartPLS to process all data that needed. The result of this study is shown that Top Management Commitment can affect Supplier Performance and also Supplier Relationship Management. It shows that Commitment from top management can help to keep and embrace relationship that may not too fine in the past. By keep improve the new ways and find an understanding by buyer and suppliers can easily to increase not only trust by two sides, but also business growth for each others.
Co-Authors Adrie Oktavio Agustinus Nugroho Anggun, Jaqueline Vanessa Ashley, Felicia Baswara Yua Kristama Bella Aurellia Natalie Christopher, Vern Darwin, Dirmansyah Devina Irtanto Diarra, Salim Evin William Goutama Fabiola Leoparjo Hari Minantyo Irra Chrisyanti Dewi Ivana Grasielda J. E. Sutanto J.E Sutanto J.E. Sutanto Justin Kosli Kamil, Ibrahim Kezia Kezia Kristian Agung Nugraha Kusuma, Celine Patricia Lau, Jason Liestya Padmawidjaja Limorita, Clarissa Lutfiyah, Farida Hasna Masbudi, Rama Indrawan Michael Ricky Sondak Nurbianto, Amanda Threesya Nurillah, Salman Haji Prasetyon Sepsi Winarno Putri, Alma Rasikah Reviva Rahmah Renanda Fantika Saleh, Nini Jayanti Setiabudi, Mellisa Suardi, Soni Sulimto, Feliciana Octavia Suputri, Ni Putu Febriana Eka Verina Wijaya Victor Kurniawan Yuwono Victor Yuwono Widyawati, Christy Zamir, Nabilah Husniah