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All Journal JURNAL MANAJEMEN Indonesian Journal of Public Health and Nutrition
Widyastuti, Laras
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Economics, Econometrics & Finance Public Health Other

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Pengaruh kualitas pelayanan dan inovasi produk terhadap kepuasan konsumen Widyastuti, Laras; Husnayetti, Husnayetti
JURNAL MANAJEMEN Vol 13, No 1 (2021)
Publisher : Faculty of Economics and Business Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29264/jmmn.v13i1.8156

Abstract

Tujuan penelitian ini untuk menjelaskan kebijakan penerapan kualitas pelayanan dan pengembangan inovasi produk yang dilakukan oleh PT Rama Karyakarsa Bendari (Interval Easy Hangout) Tangerang Selatan. Desain penelitian menggunakan metode asosiatif kuantitatif yaitu mengetahui hubungan antara dua variabel dependen, kualitas pelayanan (X1) dan inovasi produk (X2) terhadap kepuasan konsumen (Y). Berdasarkan hasil penelitian maka diperoleh nilai analisa regresi berganda yaitu Y = 3,131 + 0,129 (X1) – 0,355 (X2), untuk hasil analisis koefisien kolerasi yaitu 0,826, untuk nilai koefisien determinasi yaitu 68,2% hal ini menunjukkan bahwa kontribusi Kualitas Pelayanan (X1) dan Inovasi Produk (X2) berpengaruh kuat terhadap variabel Kepuasan Konsumen (Y) pada PT Rama Karyakarsa Bendari (Interval Easy Hangout) Tangerang Selatan. Sebesar 68,2% sedangkan sisanya dipengaruhi oleh variabel lain yang tidak masuk dalam penelitian ini. Sedangkan hasil uji t variabel Kualitas Pelayanan (X1) bahwa thitung 4,726 > ttabel 1,984. Sedangkan  hasil dari tabel uji t Inovasi Produk (X2) diketahui bahwa thitung Inovasi Produk (X2) 4,062 > ttabel 1,984.
Tingkat Kepatuhan Protokol Kesehatan Covid-19 pada Rumah Makan di Kecamatan Gubug Kabupaten Grobogan Widyastuti, Laras; Pawenang, Eram Tunggul
Indonesian Journal of Public Health and Nutrition Vol 3 No 1 (2023): Regular Issue
Publisher : Center for Public Health Nutrition Studies, Universitas Negeri Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijphn.v3i1.57916

Abstract

Background: Based on the results of observations carried out on August 18, 2021 at 5 restaurants in Gubug District, the results were only one restaurant whose workers wore masks. Four restaurants have hand washing facilities. Five restaurants do not apply temperature checks. One restaurant that implements social distancing and disinfects. Methods: This type of research is Analytical Observation with a Cross Sectional design. The sampling technique is the total sampling technique. The total sample is 44 restaurant respondents. Research instruments in the form of questionnaires and observation sheets. Data were analyzed using Fisher's test. Results: Shows that there is a relationship between worker hygiene (p = 0.027), hand washing facilities (p = 0.001), and disinfection (p = 0.018) with the level of compliance with COVID-19 health protocols at restaurants in Gubug District, Grobogan Regency. There is no relationship between knowledge of business actors (p=0.456), knowledge of workers (p=1,000), temperature checks (p=0.075), and social distancing (p=0.083) with the level of compliance with COVID-19 health protocols at restaurants in the sub-district Gubug Grobogan Regency. Conclusion: The description of compliance with the COVID-19 health protocol in restaurants is mostly in accordance with applicable guidelines.
Co-Authors Eram Tunggul Pawenang Laksono Trisnantoro