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All Journal International Journal of Engineering, Science and Information Technology JURUTERA (Jurnal Umum Teknik Terapan)
Meri Andriani
Samudra University
Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Transportation

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Improving Quality Using The Kano Model in Overcoming Competition in The Service Industry Meri Andriani; Heri Irawan; Nanda Rizqa Asyura
International Journal of Engineering, Science and Information Technology Vol 1, No 4 (2021)
Publisher : Master Program of Information Technology, Universitas Malikussaleh, Aceh Utara, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (545.849 KB) | DOI: 10.52088/ijesty.v1i4.145

Abstract

The tight competition in the service industry, especially hospitality, has caused hoteliers to strive to improve service quality. Improving the quality of service is carried out in various ways, one of which is increasing the occupancy rate of hotel rooms. This is different from Hotel X. Hotel X is an old hotel located in Langsa which has experienced a decrease in room occupancy from time to time. The decrease was caused by the service from hotel X that was still not satisfactory to customers. The purpose of this study is to identify customer dissatisfaction with the quality of hotel services and provide design proposals to improve service quality. The method used in this study is the Kano model, which is the model used to identify customer satisfaction, through questionnaires given to customers, statistical tests are used to conduct adequacy tests and data uniformity tests for questionnaire data obtained. Excel and SPSS software are used in statistical tests, Minitab 16 software is used in making coefficient diagrams of customer satisfaction levels. Results and Discussion obtained 21 attributes in the must be a category, 8 attributes in the one-dimensional category, 2 in the attractive category, and 2 in the indifferent category, the attributes which are categorized as one dimensional, attractive, and must be are attributes that are prioritized to improve service quality. In conclusion, 31 attributes are included in customer dissatisfaction with hotel X, one of which is the physical condition of the building with a dissatisfaction value of -3,080. There are 18 attributes as proposed designs in improving service quality, five of which are adding and completing service-related equipment, infrastructure improvement, improvement and development of standard operating procedures (SOP), periodic maintenance and replacement of service support equipment, procurement of housekeeping equipment, cleaning of facilities. and infrastructure, installation of signs, warnings, and information.
FEASIBILITY STUDY OF RAINBOW BURGER BUSINESS DEVELOPMENT (CASE STUDY: UD. RAINBOW BURGER, GAMPONG JAVA, KOTA LANGSA) Dery Reza Miswari; Meri Andriani; Heri Irawan
JURUTERA - Jurnal Umum Teknik Terapan Vol 9 No 01 (2022)
Publisher : Fakultas Teknik Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55377/jurutera.v9i01.5886

Abstract

Burger Rainbow is one of the culinary businesses that market burgers with the appearance of bread that innovates colorful with varied and healthy bread fillings. Rainbow burger sales cover the Langsa City area and have a 4x4 m² area with one worker and six hours of work time/per day. Rainbow Burger sold up to 21 pcs/day. The problem with the Rainbow burger business is that the business feasibility has not been carried out while the owner of UD. Burger Rainbow wants to expand its business by adding three outlets. The purpose of the study was to analyze the feasibility of developing the Rainbow burger business regarding technology and financial aspects. The method used is NPV Net Present Value (NPV), Payback Period (PP), Internal Rate Of Return (IRR), Profitability Ratio (PR), and Break Even-Point (BEP). The results and discussion of the technical aspects of technology are all categorized as feasible, and the financial part is obtained by the Present Net Value (NPV), amounting to Rp. 21.435.626 with Payback Period (PP) investment costs that will return the capital in 1 year three days. The Internal Rate Of Return (IRR) value is 60.51%, the Profitability Ratio (PR) is 4.07, and BEP (Break Even-Point) at the time of sale to 248 units. The Rainbow burger business concludes that it is worth developing by adding three outlets.
Co-Authors Dery Reza Miswari Heri Irawan Heri Irawan Nanda Rizqa Asyura