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All Journal SEEIJ (Social Economics and Ecology International Journal) Jurnal Manajemen Perhotelan
Sarim Sarim
Bina Nusantara University
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Environmental Science Social Sciences Other

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How to Make Shredded for Family Consumption and Opportunities to Increase Family Income for Mothers Rt 06 Rw 09 at Palmerah Zulkarnain Arif; Maryani Maryani; Sarim Sarim
Social Economics and Ecology International Journal (SEEIJ) Vol. 5 No. 1 (2021): March
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/seeij.v5i1.7372

Abstract

Fish is one of the food sources of animal protein (fish) which is widely liked and consumed by the public. This is aside from being relatively inexpensive and easy to obtain, as well as a high nutritional value that can maintain stability and health and can also improve brain intelligence in children. Shredded is one of the traditional processed food products that have long been known by the community. In general, shredded meat is made from beef and other animal meat. Shredded fish contains high enough nutritional components that are needed by our body. To build a culture that is cultured, spiritual, intellectual and intelligent, Palmerah Sub-district, West Jakarta has created thematic villages in six villages in its area. Palmerah Sub-district is a sub-district with a dense population. To support the smart village launched by Mr. Firman as the Head of Palmerah District. Where is a clean and healthy lifestyle and makes the village smart, by inviting families, especially children, to eat fish. One of the processing is by processing fish into shredded fish. Housewives and young people who have not worked are expected to make business opportunities to increase income and can also be consumed by families themselves. Training from the initial stage to completion requires eight months divided into several stages starting from needs analysis, introduction of fish and equipment and the manufacturing process, as well as packaging and the final stage is that the product can be sold through markets, stalls or through online media.
THE IMPACT OF WORK-LIFE QUALITY ON HOTEL EMPLOYEE PERFORMANCE Rachel Dyah Wiastuti; Stephan Collindes Adi; Sarim Sarim; Basri Rashid
Jurnal Manajemen Perhotelan Vol. 9 No. 2 (2023): SEPTEMBER 2023
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.9.2.55-62

Abstract

The purpose of this research is to identify the impact of work-life quality on hotel employee performance. This study used a quantitative approach. Primary data was collected through a survey using face- to- face questionnaire to 134 hotel employees. Data were analyzed with descriptive statistics, correlation, and regression using SPSS. The result indicated that work-life quality has a significant influence on employee performance with a value of 34.1 percent, in which both showed a moderate correlation but were significant and positive. This implies that the higher the work-life quality, the higher the employee performance will be, and vice versa. This study implication presents recommendations for the hotel industry specifically on how to keep the company competitive advantage through work-life quality and employee performance. To add, this study also contributes to the human resources literature in the hospitality context.
Co-Authors Basri Rashid Maryani Maryani Rachel Dyah Wiastuti Stephan Collindes Adi Zulkarnain Arif