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All Journal International Journal of Social Science and Business Journal of Business on Hospitality and Tourism
Sabli, Habsah Binti Haji Mohamad
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Social Sciences

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The Cross-Provincial Data of Life Expectancy Effect on Pension Fund in Indonesia Ridho, Sari Lestari Zainal; Sabli, Habsah Binti Haji Mohamad; Setiawan, Heri
International Journal of Social Science and Business Vol 5, No 2 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v5i2.33672

Abstract

The data presented in this research is an observational cross-province study of life expectancy and pension funds. The data were extracted from the published database of Statistic Indonesia and Indonesia Financial Services Authority, covering a period of 2015 to 2019. The collected data were analyzed; using a panel data regression model on random effect assumptions with Generalized Least Squares. The finding of this research shows that there is a positive and significant effect of life expectancy on pension funds. This research paper data will assist in promoting the opportunity for pensions fund business or institution.
Internal factor analysis of cleanliness, health, safety, and environment sustainability implementation in food and beverage services Ridho, Sari Lestari Zainal; Sabli, Habsah Binti Haji Mohamad; Ibrahim, Kartini Binti Che; Detmuliati, Alditia; Alfitriani, Alfitriani; Jauhari, Hadi
Journal of Business on Hospitality and Tourism Vol 8, No 1 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (225.259 KB) | DOI: 10.22334/jbhost.v8i1.322

Abstract

The Covid-19 pandemic has triggered the journey of life with a new order, in order to adapt to the situation in dealing with disruptions caused by the pandemic. The government, through the Ministry of Tourism and Creative Economy, implements standards and guidelines for the protocol for Hygiene, Health, Safety, and Environmental Sustainability in the tourism sector. Of course this must be applied to all business actors in the tourism industry, including service and beverage providers, which is one of it is bakery. As a tourism owner or entrepreneur and employer, it is important to participate in implementing the CHSE protocol in the business environment. For this purpose, it is important to evaluate the application of the CHSE. In order to achieve that purpose, it is necessary to conduct a research by analyzing the internal factors, the strengths and weaknesses, in the implementation of CHSE, as the objective of this research. This research is a pilot research project. The sample of this research is a brand of bakery business with some branches in the city of Palembang. Data collection was carried out using a questionnaire distributed to employees and employers during the fourth quarter of 2021. The results of this study indicate that in the bakery business it can be said that in the implementation of CHSE, the business has more strength factors compared to the weakness factor, which means that the CHSE implementation activities that have been carried out are good, by employees and employers.
Internal factor analysis of cleanliness, health, safety, and environment sustainability implementation in food and beverage services Ridho, Sari Lestari Zainal; Sabli, Habsah Binti Haji Mohamad; Ibrahim, Kartini Binti Che; Detmuliati, Alditia; Alfitriani, Alfitriani; Jauhari, Hadi
Journal of Business on Hospitality and Tourism Vol. 8 No. 1 (2022): June 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i1.322

Abstract

The Covid-19 pandemic has triggered the journey of life with a new order, in order to adapt to the situation in dealing with disruptions caused by the pandemic. The government, through the Ministry of Tourism and Creative Economy, implements standards and guidelines for the protocol for Hygiene, Health, Safety, and Environmental Sustainability in the tourism sector. Of course this must be applied to all business actors in the tourism industry, including service and beverage providers, which is one of it is bakery. As a tourism owner or entrepreneur and employer, it is important to participate in implementing the CHSE protocol in the business environment. For this purpose, it is important to evaluate the application of the CHSE. In order to achieve that purpose, it is necessary to conduct a research by analyzing the internal factors, the strengths and weaknesses, in the implementation of CHSE, as the objective of this research. This research is a pilot research project. The sample of this research is a brand of bakery business with some branches in the city of Palembang. Data collection was carried out using a questionnaire distributed to employees and employers during the fourth quarter of 2021. The results of this study indicate that in the bakery business it can be said that in the implementation of CHSE, the business has more strength factors compared to the weakness factor, which means that the CHSE implementation activities that have been carried out are good, by employees and employers.
Co-Authors AA Sudharmawan, AA Alditia Detmuliati Alfitriani, Alfitriani Ibrahim, Kartini binti Che Jauhari, Hadi Ridho, Sari Lestari Zainal