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All Journal Jurnal Ilmiah Teknik Industri JURNAL PEMASARAN KOMPETITIF Studi Kasus Inovasi Ekonomi Jurnal Manajemen Bisnis Jurnal Bisnis, Manajemen, dan Ekonomi Jurnal Manajemen Bisnis dan Kewirausahaan Jurnal Pengabdian Mandiri PERADABAN JOURNAL of ECONOMIC and BUSINESS Journal of International Conference Proceedings Journal of Economic Empowerment Strategy (JEES) Business Innovation Management and Entrepreneurship Journal Journal of Career and Entrepreneurship
Fien Zulfikarijah
Universitas Muhammadiyah Malang
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Journal of International Conference Proceedings

 1 
ANALYSIS FACTOR OF UMROH / HAJI BUREAU LOCATION SELECTION IN MALANG Fien Zulfikarijah; Tsabita Khwarazmita
Journal of International Conference Proceedings (JICP) Vol 2, No 1 (2019): Proceedings of the 3rd International Conference of Project Management (ICPM) Bal
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32535/jicp.v2i1.426

Abstract

The aim of the study was to develop a factor in selecting the business location of the Umrah Bureau in Malang through exploration of indicators and variables and finding new factors. Population and sample of study 41 respondents were administrators / owners of the Umrah Bureau both head office, branch and agent in Malang. Based on the results of the recapitulated questionnaire and fulfilled the requirements for analysis of 32. The analytical method uses factor analysis with the Explore Factor Analysis (EFA) approach, which collects respondents' responses to the variables and indicators of site selection first then processes through the factor analysis stages. The results of data analysis found 5 variables that were considered in choosing the business location of the umroh bureau, namely infrastructure, employment, community attitudes, costs and markets. These variables are translated into 14 indicators. Of the 14 selected indicators, there are 7 indicators with 2 new naming factors, namely the main facilities and supporting facilities. The main facilities factor consists of the availability of educated labor, the level of labor productivity, proximity to Islamic education institutions such as schools and huts, availability of roads and electricity. Factors supporting facilities that consist of ease of accessing information technology and business location security.
The Influence of Operation Strategy on Culinary Business Performance in Malang City Fien Zulfikarijah
Journal of International Conference Proceedings (JICP) Vol 1, No 2 (2018): Proceedings of the 2nd International Conference of Project Management (ICPM) Gor
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.713 KB) | DOI: 10.32535/jicp.v1i2.293

Abstract

This study aims to analyze and examine the effect of operating strategies on culinary business performance in Malang which is currently developing rapidly. This research is very important in developing culinary business in Malang by first knowing the operation strategy and culinary business performance and then analyzing the effect of operating strategies on culinary business performance both simultaneously and partially. The total population of the study was 67 managers with the criteria applying the halal concept, from the total population only 30 respondents filled out the questionnaire completely. Operating strategy variables use cost, quality, flexibility and delivery. Data analysis was performed using a range of scales and multiple regression. The results showed that the first operating strategy and culinary business performance were generally very good, both operating strategies had an effect on culinary business performance, meaning that the more appropriate the operating strategy applied would be the better the culinary business performance. Quality variable has dominant influence on culinary business performance, which means culinary efforts emphasize quality over cost, flexibility and delivery. Keywords : Operation Strategy, performance
Co-Authors Achmad Mohyi Alwin Gibral Bangalie Summah Chalimatuz Sa'diyah Choirunnisak Choirunnisak Dewi Nurjannah Dian Palupi Restuputri Eko Handayanto Galuh Andika Ilyas Masudin Iqbal Ramadhani Fuadiputra Jihadi, Muhammad Kenny Roz Firdaus M. Rifqi Fakhar Muhammad Raja Khwarizmi Nopitaria Windika Nurul Asfiah Ringga Arisgi Wiyono Siti Nurhasanah Summah, Bangalie Triningsih Triningsih Tsabita Khwarazmita Wahyu din Setiawan Windayati, Diana Titik