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PENGARUH STRATEGI PEMASARAN DAN PELAYANAN PERGURUAN TINGGI TERHADAP KEPUASAN PELANGGAN PROGRAM UNGGULAN STRATA SATU (S1) SEKOLAH TINGGI ILMU ADMINISTRASI MANDALA INDONESIA (STIAMI) Suparman Suparman
Majalah Ilmiah Bijak Vol 13, No 1: march 2016
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

This study aims to determine the Effects of Marketing Strategies and Customer Satisfaction Quality Of Service / Student. Samples are 32 respondents drawn from a population of 36 students with Saturated sampling method. Data collection using questionnaire techniques, engineering research questionnaires, and observation. Processing of primary data using Analytical Methods Descriptive Analysis Method. From the discussion following results were obtained:First, There is the influence of Marketing (X1) on Customer Satisfaction / Student (Y) . Marketing significant value in the variable is equal to 0.966 (<0.05) which means that there is no influence of marketing variables partially on Customer Satisfaction. So H0 is rejected H1 is accepted. There is the influence of Quality of Service (X2) are positive and significant impact on Customer Satisfaction / Student (Y) . The value of significance in the variable quality of service is equal to 0.000 (< 0.01), which means with a confidence level of 99 percent variable partial Service Quality Customer Satisfaction is very real influence . So H0 H1 is rejected. There is positive and significant, Marketing Variables (X1) and Quality of Service (X2) jointly against Employee Morale (Y). Through the significance test using the F distribution, obtained Significance calculated F of 0.000 ( < 0.05 ) . This means that H0 is accepted or rejected H1. And the value of the coefficient of determination obtained with SPSS calculation amounted to 0.718. This indicates that 71.8 % of this value indicates that the total variation influences all independent variables to variable Quality Customer / Students. The influence of other variables beyond the variables studied was 28.2 percent. variables beyond the variables studied was 28.2 percent .Secondly, Strategy Marketing and Service Quality, both individually and jointly influence on customer satisfaction / student.

Culinary Product Innovation Strategy Micro, Small and Medium Entreprise in The New Normal Era Dewi Nurbaiti; Nur Fitri Rahmawati; Suparman; Rousdy Safari Tamba; Thamrin
Ilomata International Journal of Management Vol 2 No 3 (2021): July 2021
Publisher : Yayasan Ilomata

The existence of a corona virus epidemic or Covid-19 that lasted a long time in several countries, one of which in Indonesia has a negative impact on the Micro and Small Medium Enterprises (MSMEs). The impact that occurred was the decline in turnover due to the reduced number of buyers, where many MSMEs had to close their businesses. When entering the new normalcy era or the New Normal era, the SMEs will open their businesses again but get new challenges in terms of product innovation. Innovation is needed to make a business survive in the new normal era, one of which is innovation in terms of product types. The purpose of this study is to produce recommendations for SMEs in determining the right product innovation strategy in the New Normal era. This study raises the formulation of the problem of how the SME product innovation strategy in the current era of New Normal. The method used in this study is a qualitative research method with data collection techniques through network interviews and descriptive data analysis techniques, with research informants who are SMEs in East Jakarta. The results of this study indicate that in the New Normal era, the SMEs are implementing a product innovation strategy by changing the shape of the product in the same type (changing shape) and also changing the type of product that is different from the previous product (changing type). By implementing the two product innovation strategies, SMEs can still compete in the New Normal era at this time. Recommendations from this research are expected to be used by SMEs to be more innovative in producing culinary products so they can survive in the New Normal era.

Culinary Product Innovation Strategy Micro, Small and Medium Entreprise in The New Normal Era Dewi Nurbaiti; Nur Fitri Rahmawati; Suparman; Rousdy Safari Tamba; Thamrin
Ilomata International Journal of Management Vol 2 No 3 (2021): July 2021
Publisher : Yayasan Ilomata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52728/ijjm.v2i3.284

The existence of a corona virus epidemic or Covid-19 that lasted a long time in several countries, one of which in Indonesia has a negative impact on the Micro and Small Medium Enterprises (MSMEs). The impact that occurred was the decline in turnover due to the reduced number of buyers, where many MSMEs had to close their businesses. When entering the new normalcy era or the New Normal era, the SMEs will open their businesses again but get new challenges in terms of product innovation. Innovation is needed to make a business survive in the new normal era, one of which is innovation in terms of product types. The purpose of this study is to produce recommendations for SMEs in determining the right product innovation strategy in the New Normal era. This study raises the formulation of the problem of how the SME product innovation strategy in the current era of New Normal. The method used in this study is a qualitative research method with data collection techniques through network interviews and descriptive data analysis techniques, with research informants who are SMEs in East Jakarta. The results of this study indicate that in the New Normal era, the SMEs are implementing a product innovation strategy by changing the shape of the product in the same type (changing shape) and also changing the type of product that is different from the previous product (changing type). By implementing the two product innovation strategies, SMEs can still compete in the New Normal era at this time. Recommendations from this research are expected to be used by SMEs to be more innovative in producing culinary products so they can survive in the New Normal era.

PENGARUH PROMOSI DAN KUALITAS LAYANAN TERHADAP KEPUASAN PELANGGAN D’RAOSTOP CHICKEN dan BURGER SESKOAL JAKARTA SELATAN Suparman Suparman; Lukman Nul Hakim; Wendy Eko Ruswanto
JAMBIS : Jurnal Administrasi Bisnis Vol 3, No 2: April 2023
Publisher : JAMBIS : Jurnal Administrasi Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/jambis.v3i2.3091

This study aims to determine the effect of Promotion and Service Quality on the Level of Customer Satisfaction D'RAOSTOP Chicken and Burger Seskoal South Jakarta. This research uses quantitative methods. Data and information collection was carried out by giving questionnaires to consumers with a sample of 75 consumers with 30 statement items related to promotion variables, service quality and satisfaction levels. The results of the study stated that variable X1 (Promotion) had a positive effect on Y (customer satisfaction) of 30.33%, variable X2 (service quality) had a positive effect on Y (customer satisfaction) of 39.65% and there was an influence of promotion (X1) and service quality (X2) together on customer satisfaction (Y) by 35% while the remaining 65% is influenced by other factors outside of this study.

Pengaruh Kualitas Pelayanan dan Fasilitas Kesehatan Terhadap KepuasanPasien Rawat Inap Ruang Anggrek (Studi Kasus Rumah Sakit Umum Daerah dr. Chasbullah Abdulmadjid Kota Bekasi) Putri Maryani Supranoto; Suparman Suparman
JAMBIS : Jurnal Administrasi Bisnis Vol 2, No 4: Agustus 2022
Publisher : JAMBIS : Jurnal Administrasi Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/jambis.v2i4.2527

This study entitled "The Effect of Quality of Health Services and Health Facilities on Satisfaction of Inpatients at the Orchid Room" which was compiled by Putri Maryani Supranoto with NPM: CB117112163. This study aims to determine: 1) whether the quality of service affects the satisfaction of inpatients in the orchid room, 2) whether the quality of service affects the satisfaction of inpatients in the orchid room, 3) whether the quality of services and health facilities affect the satisfaction of inpatients in the orchid room. . The population in this study were inpatients in the orchid room with a sample of 363 people. The method used is a survey with a quantitative approach. The sampling technique used is non-probability sampling. The instrument testing technique in this study used validity and reliability tests, while the data analysis techniques used were descriptive analysis, multiple linear analysis, and classical assumption tests. The results of the study show that: 1) service quality affects patient satisfaction with t_count (6,486) > t_table (1.971), 2) Health facilities affect patient satisfaction with t_count values (9,691) > t_table (1.971), 3) service quality and Health facilities have an effect on patient satisfaction with the value of F_count (125,250) > F_(table )(3,04). Based on the value of R^2, the quality of service and health facilities with a percentage of 65.5% affects patient satisfaction

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