Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Sebelas Maret Business Review SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Jurnal Manajemen dan Pemasaran Jasa
Catur Sugiarto
[SINTA Author ID = 6651603] Faculty of Economics and Business, Universitas Sebelas Maret
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Effectiveness of Brand Management Key Elements in Forming Consumer Loyalty Catur Sugiarto; Pram Suryanadi
Sebelas Maret Business Review Vol 4, No 1 (2019): June 2019
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/smbr.v4i1.36102

Abstract

The competitive strength of companies in the current era of global trade is largely determined by the company's ability to manage their brands. The implementation of an effective brand management strategy was proven to have an impact on the formation of competitive advantage through a form of commitment and customer loyalty to the company's brand. This study aims to examine the role of key elements of brand management in shaping customer loyalty. The quantitative study was conducted in order to investigate the effect of brand innovativeness, brand customer orientation, brand self-relevance, and brand social responsibility on brand commitment. 252 responses from Indonesian respondents were collected and then analyzed with Structural Equation Modeling (SEM). The results prove that the four key elements of brand management have a great influence on the formation of brand commitment and loyalty.
Pelatihan Branding Sebagai upaya Meningkatkan Efektivitas Pemasaran Nugget Lele Desa Mojogedang Catur Sugiarto
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 8, No 2 (2019)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v8i2.40203

Abstract

Produk lele di Desa Mojogedang, Karanganyar sangat melimpah, namun warga masyarakat belum dapat memanfaatkan potensi sumber daya alam tersebut sebagai alternatif peningkatan nilai ekonomi daerah. Pelatihan pemasaran berupa branding produk diberikan pada warga dalam upaya membantu memasarkan produk nugget lele yang sebelumnya dikenalkan sebagai inovasi produk lele dan sayur-mayur yang tersedia melimpah di daerah Mojogedang. Aktivitas pemasaran dan branding produk merupakan kunci keberhasilan produk untuk lebih dikenal oleh konsumen dan meningkatkan potensi penjualan produk. Pelatihan pemasaran sebagai bentuk pengabdian pada masyarakat ini diikuti oleh peserta dari anggota PKK Desa Mojogedang, Karanganyar.
The effect of religiosity and tacit self-declare halal cues on skepticism and patronage intention of self-declare halal restaurant Catur Sugiarto; Reza Afrizal
Jurnal Manajemen dan Pemasaran Jasa Vol. 16 No. 1 (2023): Maret
Publisher : Lembaga Penerbit Fakultas Ekonomi dan Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/jmpj.v16i1.16784

Abstract

The food industry is significantly prominent for exhibiting consumer segmentation in countries developing their halal industry. Due to the absence of appropriate certification, not all businesses within the industry employ authentic labels, leading to self-declare claims as a means of assuring consumers of the halal status of their products or services. Therefore, this study aimed to contribute to the advancement of marketing communication literature, by specifically enhance skepticism the impact of religiosity (REL), as well as implicit self-declare halal cues on (SKEP) and patronage intention (PIE) among relevant restaurant consumers. To obtain significant information, an online questionnaire was implemented and distributed to 297 participants. The results showed that both REL and tacit self-declare halal cues (TSHC) negatively affected SKEP towards relevant restaurants. From this context, more TSHC shown in the restaurant and the higher level of REL led to less SKEP of consumers. Mediation analyses were also implemented to evaluate the indirect relationship between these variables. This emphasized the construction of a mediation model to provide subsequent insights into the mediating role of SKEP and its attitude towards halal restaurants (ATHR). Based on the results, SKEP played a mediating role in the relationships between REL-PIE and TSHC-PIE.
Co-Authors Pram Suryanadi Reza Afrizal