Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Jurnal Pengembangan Wiraswasta JURNAL EKOBIS DEWANTARA Jurnal Pemberdayaan Pariwisata
Irfal Irfal
Unknown Affiliation
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
PENGARUH SERVICE QUALITY TERHADAP CUSTOMER SATISFACTION DAN CUSTOMER LOYALTY Irfal Irfal; Heru Mulyanto
Jurnal Pengembangan Wiraswasta Vol 18, No 2 (2016): JPW Edisi Agustus 2016
Publisher : LP2M Sekolah Tinggi Ilmu Ekonomi IPWI Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.023 KB) | DOI: 10.33370/jpw.v18i2.44

Abstract

Tujuan dari penelitian ini adalah untuk mengidentifikasi dimensi dari service quality berdasarkan basis industi perbankan dan untuk mengetahui pengaruh dari dimensi-dimensi tersebut terhadap kepuasan dan loyalitas nasabah.Penelitian ini melakukan survey terhadap mahasiswa/i di perguruan tinggi di Jakarta dan sekitarnya. Mahasiswa/i yang dipilih adalah yang memiliki akses terhadap teknologi perbankan. Analisa data yang digunakan adalah program statistik Structural Equation Modeling (SEM). Hasil dari penelitian ini adalah adanya pengaruh yang signifikan dari service quality terhadap customer satisfaction dan customer loyalty dalam penggunaan teknologi perbankan dalam memberikan pelayanan.Dari penelitian ini ditemukan bahwa technology usage easiness and reability, technology security and information quality dan technology convenience memiliki pengaruh positif terhadap customer satisfaction. Selain itu, terdapat juga pengaruh positif dari technology security and information quality dan technology usage easiness and reliability terhadap customer loyalty. Key words:Technology security and information quality, technology convenience, technology usage easiness and reability, customer satisfaction, customer loyalty
PENGARUH KUALITAS PELAYANAN TERHADAP MINAT KUNJUNG PADA RUMAH MAKAN AMPERA 2 TAK CABANG VETERAN BINTARO JAKARTA SELATAN Linda Desafitri Ratu Bilqis; Reno Catelya Dira Oktavia; Irfal Irfal
JURNAL EKOBIS DEWANTARA Vol 6 No 2 (2023): JURNAL EKOBIS DEWANTARA
Publisher : Program Studi Manajemen Fakultas Ekonomi UST

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/ed_en.v6i2.3673

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh reliability, responsiveness, assurance, empathy, dan tangibles terhadap minat berkunjung. Jenis penelitian ini adalah deskriptif kuantitatif dengan metode analisis berganda. Pengumpulan data dengan menyebarkan kuisioner menggunakan accidental sampling sebanyak 100 responden. Hasil penelitian secara parsial menunjukkan bahwa reliability, responsiveness, assurance, empathy, dan tangibles secara langsung berpengaruh terhadap minat berkunjung. Saran dari penelitian ini, Rumah Makan Ampera 2 Tak Cabang Veteran diharapkan kualitas pelayanan terus ditingkatkan dan terus dievaluasi agar kebutuhan dan keinginan konsumen terpenuhi seperti penampilan dan kerapian karyawan, ketanggapan karyawan terhadap masalah yang dihadapi konsumen, dan kemudahan pemesanan makanan.
Pelatihan Pemasaran dan Branding Terhadap Pelaku UMKM Cibeber, Purwakarta, Jawa Barat Alda Chairani; Eduard Rudolf Pangkerego; Irfal Irfal; Pricilia Johani Sakti; Annisa Aprilia Anindiar
Jurnal Pemberdayaan Pariwisata Vol 7 No 1 (2025): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v7i1.1903

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in Desa Cibeber, Purwakarta face significant challenges in product marketing, especially in brand visibility and the use of digital marketing. This community service program aims to enhance the knowledge and skills of MSME actors in marketing strategies, branding, and digital marketing to improve the competitiveness of local products. The method used combines counseling, practical training, and personal consultation with a participatory approach. The results show a significant increase in participants’ understanding of digital marketing concepts and their ability to create promotional content and manage business accounts on digital platforms. Personal mentoring provided tailored solutions according to each participant’s needs, making the marketing strategies relevant and effective. In conclusion, this program successfully strengthens the marketing capacity of MSMEs in Desa Cibeber, positively impacts business sustainability, and encourages a more adaptive mindset toward modern marketing opportunities. Keywords: MSMEs, digital marketing, branding, training, empowerment
Produk “Hops Pudding” untuk Peningkatan Pengetahuan dan Keterampilan Masyarakat di Lingkungan Institut Pariwisata Trisakti Wijayanti Dewi Prabandari; Anis Darsiah; Irfal Irfal; Eduard Rudolf Pangkerego
Jurnal Pemberdayaan Pariwisata Vol 7 No 2 (2025): Jurnal Pemberdayaan Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat IP Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jpp.v7i2.1965

Abstract

This Community Service program was implemented in response to the untapped potential of culinary businesses around the Trisakti Institute of Tourism, Bintaro, which has not been optimally developed due to limited knowledge of entrepreneurship, product innovation, digital marketing, and micro-business financial management. The main objective of this program is to empower local communities and students through relevant skills training and counseling, enabling them to develop culinary businesses, increase their income, and ultimately improve their quality of life. The implementation methods include training, counseling, socialization, and hands-on simulation based on the innovative dessert product “Hops Pudding.” The effectiveness of the program was measured through pre-tests and post-tests, observations during activities, and participant feedback questionnaires. The results show an increase in participants’ knowledge of entrepreneurship, product innovation, digital marketing, and financial management, as reflected in higher post-test scores compared to pre-test scores. In addition, participants’ practical skills in producing and marketing culinary products also improved, as evidenced by their ability to create marketable product prototypes and their growing confidence to start planning small-scale businesses independently. Keywords: community empowerment, entrepreneurship training, culinary SMEs
Co-Authors Alda Chairani Amalia Mustika Annisa Aprilia Anindiar Darsiah, Anis Heru Mulyanto Johani Sakti, Pricilia Linda Desafitri RB Rudolf Pangkerego, Eduard Wijayanti Dewi Prabandari