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All Journal Jurnal Manajemen Teori dan Terapan Jurnal Manajemen dan Kewirausahaan (JMDK) Jurnal Bisnis, Manajemen, dan Informatika
Merita Bernik
Faculty of Economics and Business Padjadjaran University
Decision Sciences, Operations Research & Management Education

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Pelaksanaan Bauran Promosi pada Produk Beras untuk Meningkatkan Omzet Penjualan (Studi Pada PT. Nazar Bahana Persada) Merita Bernik; Mochammad Bima Ramadhan
Jurnal Manajemen Teori dan Terapan | Journal of Theory and Applied Management Vol. 11 No. 3 (2018)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (445.423 KB) | DOI: 10.20473/jmtt.v11i3.9962

Abstract

Rice is the main food for the population of Indonesia. Many types of rice products have been marketed. The more diverse rice products are, the more promotion is needed to inform the advantages of a rice product compared to others. PT. Nazar Bahana Persada is one of the companies that produce rice products, but still uses traditional methods of marketing their products. PT. Nazar Bahama Persada must be able to improve the promotion strategy carried out so that it will increase its sales turnover. The method used in this study is a descriptive method that will provide an overview of the implementation of the promotion mix on rice products. The data used are primary data through observation and interviews and secondary data in the form of virgin obtained from the company. The promotion mix implemented by PT Nazar Bahana Persada is personal selling, direct marketing, advertising and also implementing CRS. The promotional impact applied by the company to the sale of rice products in 2017 increased by 44.75%, while the sales turnover increased by 50.41%.
Analisis Sistem Antrian dalam Penggunaan E-Toll untuk Menentukan Jumlah Gardu Optimal pada Gerbang Tol Puji Dwi Wahyuni; Merita Bernik
Jurnal Manajemen dan Kewirausahaan Vol 8, No 2 (2020): December 2020
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/jmdk.v8i2.4598

Abstract

Considering the function of the toll road is to provide optimal services without any obstacles that can reduce the flow of vehicles, toll road providers or operators must strive for existing facilities to work optimally. Based on that, this study aims to indicate  the number of optimum toll gates that should be operated to be able to control congestion and reduce the number of vehicles waiting in Pasteur 2 Toll Gate. Pasteur 2 Toll Gate is a toll gate with the heaviest volume of vehicles incorporated in the Purbaleunyi Toll Road. This toll gate is the entrance door for tourists who want to enter the city of Bandung. Vehicle volume density occurs during rush hour every day without exception at weekends, which results in the queue of vehicles.  This study used a descriptive survey method by analyzing the queuing system after e-toll was implemented. Data collection is done through interviews and observations that are carried out every weekend within one month. This research was conducted to determine the optimal number of substations to be able to reduce the density that occurred. The results of this study indicate that the number of optimum substations that should be operated to be able to control congestion and reduce the number of vehicles waiting and being in the system or in smaller queues is 11 toll gates.https://doi.org/10.26905/jmdk.v8i2.4598
DESAIN PROSES MENGGUNAKAN PROCESS FLOW ANALYSIS UNTUK EFISIENSI WAKTU DAN PENINGKATAN KUALITAS ( PT. HERLINAH CIPTA PRATAMA) merita bernik
JBMI (Jurnal Bisnis, Manajemen, dan Informatika) Vol. 15 No. 3 (2019): JBMI
Publisher : Department of Management FEB Unhas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26487/jbmi.v15i3.4180

Abstract

Persaingan dalam industri makanan saat ini sudah semakin ketat, dikarenakan sudah banyaknya perusahaan yang bergerak dibidang ini. Industri dodol Garut sendiri mulai dikembangkan  sejak tahun 1926, dan terus bertahan hingga saat ini. Proses pembuatannya terbilang sederhana, sementara bahan baku mudah untuk diperoleh. Akan tetapi seiring dengan perkembangan jaman, telah dilakukan banyak inovasi yang mengolah dodol Garut ini menjadi lebih unik dan diminati. Penelitian ini dilakukan untuk membantusalah satu perusahaan dodol di kota Garut, perusahaan makanan yang memproduksi dan menjual makanan khas dari Kota Garut. Permasalahan yang terjadi dalam memproduksi dodol ini adalah tidak adanya desain proses untuk proses produksi pembuatan dodol, sehingga sering terjadi keterlambatan waktu dan kecacatan di setiap proses nya. Penelitian ini menggunakan Process Flow Analysisyang terdiri dari Process activity chartdan flowchart.Metodologi yang digunakan adalah deskriptif, yaitu penjabaran fenomena secara sistematis. Pengukuran dilakukan pada lima dimensi yaitu, input,proses,output,Availibility, danQuality.Hasil penelitiannya adalah berupa desain proses produksi dodol yang dapat digunakan sebagai panduan dalam memproduksi dodol denga pemanfaatan waktu yang lebih efisien dan peningkatan kualitas produk.
Co-Authors Mochammad Bima Ramadhan Puji Dwi Wahyuni