Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Jurnal Humanities Pengabdian Kepada Masyarakat
Eka Mayani
Unknown Affiliation
Decision Sciences, Operations Research & Management Public Health Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Training, Strengthening and Development of School Organizations Based on Entrepreneurship Didin Hadi Saputra; M. Nasuhi; Dhandi Hidayatullah; Mikyarul Ilmy; Hidayatullaely Hidayatullaely; Eka Mayani; Wandi Wasis; Hilmiah Hilmiah; Mulyawarman Saputra; Ihwandi Ihwandi; Endang Sri Wardani
Jurnal Humanities Pengabdian Kepada Masyarakat Vol 1 No 1 (2020): Journal Humanities : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Negeri Padang Press, Pusat Kajian Pendidikan Olahraga, Kesehatan dan Rekreasi, Fakultas Ilmu Keolahragaan, Univeristas Negeri Padang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jha.0102.2019.02

Abstract

Implementation of community service activities for Higher Education Institutions is a necessity and an obligation. This is the breath of an academic activity in the Tri Dharma College. This service was attended by representatives of academics, students and service partners of the University of Nahdlatul Wathan Mataram, namely Madrasah Aliyah Nahdlatul Wathan Lenek Lauk, the purpose of this service was to foster independence in applying science in the community. The solution offered by the service team is to provide ongoing assistance for partners, namely student organizations in the target schools. The method used is to provide assistance during activities, and continue activities that have not been completed with further activities. The activity began with the introduction of each member of the service, and introduced the aims and objectives of the service itself, namely for training, development, and challenges in community development in the fostered partner school of the Faculty of Administrative Sciences, Nahdlatul Wathan University, Mataram. In this dedication activity, it gives a pretty good hope, especially for partners, namely learning how to become an agent or pilot location in each service held by the Faculty of Administrative Sciences, Nahdlatul Wathan University, Mataram
Assessing the Impact of Seven Marketing Mix Elements on Restaurant Businesses: Insights from Online Reviews Febrian Humaidi Sukmana; Eka Mayani
JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Vol. 10 No. 2 (2024): JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) MEI
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jkbm.v10i2.11499

Abstract

This study analyzes the significance of the 7P marketing mix elements on customer perceptions and preferences for restaurants, using Google Maps reviews. Descriptive statistics and content analysis were employed to uncover customer perceptions and preferences. By analyzing 686 reviews from Kebalen Cafe, the analysis was conducted in three stages: exploring relationships among review variables, conducting descriptive statistical analysis and word visualization, and performing quantitative content analysis to identify common phrases related to customer experiences. The results indicate that product and price are the most frequently discussed elements, highlighting the importance of food quality and pricing in in-fluencing customer satisfaction. However, other elements such as place, promotion, process, people, and physical evidence received less attention. The implications for restaurant management suggest the need to increase focus on the less emphasized elements to enhance marketing strategies. Theoretically, this re-search contributes to the marketing literature by utilizing customer-generated online reviews to analyze the marketing mix elements that garner greater customer attention. Practically, these findings can serve as a basis for management to improve restaurant operations, particularly in promotion, service process enhancements, employee training, and improving the restaurant's physical appearance to enhance the overall customer experience.
Co-Authors Dhandi Hidayatullah Endang Sri Wardani Febrian Huamaidi Sukmana Hidayatullaely Hidayatullaely Hilmiah Hilmiah Ihwandi Ihwandi Mikyarul Ilmy Mulyawarman Saputra Nasuhi Saputra, Didin Hadi Wandi Wasis