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All Journal Jurnal Ilmu Manajemen (JIM) Jurnal Organisasi Dan Manajemen Jurnal Manajemen dan Bisnis Maker: Jurnal Manajemen International Journal of Economics, Business and Accounting Research (IJEBAR) JURMA : Jurnal Program Mahasiswa Kreatif Jurnal Ilmiah Satyagraha Buletin Abdi Masyarakat (BAM) TGO Journal of Community Development
Julyanthry Julyanthry
Sekolah Tinggi Ilmu Ekonomi Sultan Agung
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health Social Sciences

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PENINGKATAN KUALITAS PELAYANAN UNTUK MENJAMIN KEBERLANGSUNGAN USAHA PADA BENGKEL ZUL KELUARGA JAYA PEMATANGSIANTAR Efendi Efendi; Marto Silalahi; Julyanthry Julyanthry; Vivi Candra; Hendrick Sasimtan Putra; Onita Sari Sinaga
Buletin Abdi Masyarakat Vol 5, No 1 (2024): Edisi Agustus 2024
Publisher : Universitas YPPI Rembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47686/bam.v5i1.693

Abstract

The community service activity focusing on the socialization of service quality improvement at Bengkel Zul Keluarga Jaya Pematangsiantar is important to provide additional knowledge to the owners and employees of the workshop, as well as strategies to increase sales turnover. The methods used include lectures and discussions related to the service quality improvement topic. The implementation stages of the event include an opening and explanation of the good and correct services commonly used by companies. After the activity, further interviews were conducted to evaluate the impact of the activity. The results of the interviews showed that the understanding of the owners and employees of Bengkel Zul Keluarga Jaya regarding service quality to ensure business sustainability increased by 90%.
Developing Recruitment, Training, and Retention Systems in a Culinary MSME: Evidence from Lynn’s Kitchen Marto Silalahi; Efendi Efendi; Marisi Butarbutar; Erbin Chandra; Onita Sari Sinaga; Julyanthry Julyanthry; Vivi Candra
TGO Journal of Community Development Vol. 4 No. 1 (2026): January - June
Publisher : Trescode Green Organization

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56070/jcd.v4i1.359

Abstract

This article reports a community service program that developed an integrated human resource management (HRM) system for a growing culinary MSME, Lynn’s Kitchen. The program addressed typical HR problems in small food businesses, such as informal recruitment, unplanned training, high employee turnover, and low job satisfaction. Over a two-week intensive intervention, the team implemented a structured approach that combined pre-surveys, competency-based recruitment workshops, a five-module staff training program, and a basic employee retention scheme. The intervention resulted in a formal recruitment system with clear job descriptions and competency-based selection steps, a training curriculum that substantially strengthened employees’ knowledge and practical skills, and revised compensation, career path, and engagement practices that improved job satisfaction and reduced projected turnover. At the business level, the integrated HRM system contributed to higher employee productivity, better operational efficiency, and improved customer evaluations. The findings indicate that investing in systematic recruitment, training, and retention practices is a strategic choice for culinary MSMEs that seek to enhance both their human capital and business sustainability.
URGENSI DAN PENGARUH INOVASI PRODUK TERHADAPMINAT BELI PADA KUE NENEK MOYANG PEMATANGSIANTAR Julyanthry Julyanthry; Marto Silalahi; Hendrick Sasimtan Putra; Debi Eka Putri; Annisa Hamzah
Jurnal Ilmiah Satyagraha Vol. 7 No. 2 (2024): Jurnal Ilmiah Satyagraha
Publisher : Universitas Mahendradatta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

 Penelitian ini bertujuan untuk mengkaji dan memahami pengaruhinovasi produk terhadap minat beli pada Kue Nenek Moyang di Pematang Siantar.Pendekatan yang digunakan mencakup penelitian kepustakaan dan lapangan,dengan 55 konsumen sebagai sampel. Data yang digunakan dalam penelitian iniadalah data kualitatif dan kuantitatif yang bersumber dari data primer dansekunder. Pengumpulan data dilakukan melalui kuesioner, wawancara,dokumentasi, dan observasi. Uji validitas dan reliabilitas diterapkan padainstrumen penelitian, dan data dianalisis menggunakan uji normalitas sertaanalisis deskriptif kualitatif dan kuantitatif. Hasil penelitian menunjukkan bahwa:1) inovasi produk dan minat beli konsumen tergolong baik; 2) terdapat pengaruhpositif inovasi produk terhadap minat beli; 3) terdapat hubungan kuat antarainovasi produk dan minat beli, di mana tingkat minat beli dipengaruhi olehinovasi produk; 4) uji hipotesis menunjukkan bahwa H0 ditolak, menegaskanadanya pengaruh positif dan signifikan antara inovasi produk dan minat beli padaKue Nenek Moyang di Pematang Siantar. 
Co-Authors Acai Sudirman Andy Wijaya Anggraini Syahputri Anggun Lestari Annisa Hamzah Butarbutar, Marisi Butarbutar, Novita Christine Loist Darwin Lie Debi Eka Putri Edy Dharma Efendi, Efendi Eka Purnama Sari Erbin Chandra Fedianty AUGUSTINAH Fitri Dewi Kesuma Hendrick Sasimtan Putra Lora Ekana Nainggolan Manurung, Sepbeariska Marto Silalahi Nana Triapnita Nainggolan Nelly Ervina Rosma Simangunsong Ruth Tridianty Sianipar Sepri Malik Saragih Sinaga, Onita Sari Sisca Sisca Vivi Candra