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All Journal E-Bisnis : Jurnal Ilmiah Ekonomi dan Bisnis JCES (Journal of Character Education Society) Jurnal E-Bis: Ekonomi Bisnis Jurnal Pengabdian kepada Masyarakat Nusantara Ekobis: Jurnal Ilmu Manajemen dan Akuntansi International Journal Mathla'ul Anwar of Halal Issues Jurnal HUMMANSI (Humaniora, Manajemen, Akuntansi) Sewagati: Jurnal Pengabdian Masyarakat Indonesia Jurnal Visi Manajemen (JVM) International Conference on Digital Advanced Tourism, Management, and Technology
Mochamad Ainan
STIEPARI Semarang
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences Other

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Studi Strategi Pemasaran Selama Masa Pandemi Covid 19 Pada UMKM Olahan Tempe Semarang Syamsul Hadi; Yuniarto Rahmad Satato; Mochamad Ainan
E-Bisnis : Jurnal Ilmiah Ekonomi dan Bisnis Vol 15 No 2 (2022): Jurnal Ilmiah Ekonomi dan Bisnis
Publisher : LPPM Universitas Sains dan Teknologi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/e-bisnis.v15i2.882

Abstract

This research is a type of field research, where the author goes directly to the field in processed tempeh SMEs in Tempe Processed Village, Sampangan Village, Gajah Mungkur District, Semarang City. The study used data analysis techniques, namely qualitative methods with a descriptive approach. In analyzing the data, the researcher conducted observations, interviews, and documentation to obtain the required data. The results showed that to survive the COVID-19 pandemic, the efforts made were marketing through social media, promotion through social media and maintaining the quality of products and services from Tempe Processed SMEs.
Pendampingan Kertayasa Sebagai Desa Wisata Edukasi Berbasis Pertanian Organik Krisnatalia, Heni; Prasetyo, Nurdina; Ainan, Mochamad
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 4 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v4i4.1899

Abstract

Kegiatan pengabdian ini ditujukan kepada UMKM, dimana kegiatan ini dilakukan dengan metode pendampingan terkait langsung kewirausahaan yang menggali target pasar dan pengelolaan keuangan. Dengan adanya kegiatan ini diharapkan UMKM dapat meningkatkan kemampuannya dalam menjalankan usaha, mengelola keuangan, dan menentukan target pasar yang sesuai dengan produk yang dihasilkannya.
The Influence Of Sanitation, Hygiene And Menu Variations On Guest Satisfaction At Kapolagha Restaurant Hotel Grandhika Pemuda Semarang Septiana Raihan Saputri; Krisnawati Setyaningrum; Mochamad Ainan
International Conference On Digital Advanced Tourism Management And Technology Vol. 1 No. 1 (2023): International Conference on Digital Advanced Tourism, Management, and Technolog
Publisher : Sekolah Tinggi Ilmu Ekonomi Pariwisata Indonesia Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/ictmt.v1i1.78

Abstract

This research aims to determine and analyze the influence of sanitation, hygiene and menu variations on guest satisfaction at Kapolagha Restaurant, Grandhika Pemuda Hotel, Semarang. The research method used is a quantitative research method, where variables are measured using a Likert scale. The data collection method was carried out by distributing questionnaires to respondents. The population in this study were 100 guests at the Kapolagha Restaurant, Grandhika Pemuda Hotel, Semarang. Data processing uses SPSS tools, with descriptive analysis and multiple regression analysis hypothesis testing. The research results show that sanitation variables have a positive and significant effect on guest satisfaction; hygiene variables have a positive and significant effect on guest satisfaction; the menu variation variable has a positive and significant effect on guest satisfaction; sanitation, hygiene and menu variety variables have a positive and significant effect on guest satisfaction; and the menu variation variable is the most dominant variable in guest satisfaction.
Co-Authors Abdul Charis Abdul Rauf Ahmad Syuraih Musyary C. Susmono Widagdo Haniek Listyorini Krisnatalia, Heni Marhendi, Mengku Novia Ekin Ramadhani Nugraheni, Krisnawati Setyaningrum Palupiningtyas, Dyah Pranoto Pranoto Pranoto Prasetyo, Nurdina Satato, Yuniarto Rahmad Septiana Raihan Saputri Supriyadi, Andhi Syamsul Hadi Syamsul Hadi Syamsul Ph.D M.A. Hadi Trenggono Trenggono Yusuf Tri Wahyudin