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All Journal JURNAL PROMOSI KESEHATAN INDONESIA Formosa Journal of Applied Sciences (FJAS)
Suci Widyawati
Jurusan Ilmu Administrasi Bisnis
Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Public Health Social Sciences

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Kecelakaan Kerja Di PT. Cipta Kridatama Batulicin Nugroho, Adi; Widyawati, Suci
Jurnal Promosi Kesehatan Indonesia Volume 5, No. 1, Januari 2010
Publisher : Master Program of Health Promotion Faculty of Public Health Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (74.05 KB) | DOI: 10.14710/jpki.5.1.46-57

Abstract

Background: An accident in work is unexpected incident for everyone and also the worker. There are so many factors as cause among human behavior, environment and tools. The purpose of this research knows the correlation between safety work using behavior and an accident incident at PT. Cipta Kridatama Batulicin period 2007 – March 2008. Method: This research used analytic observational research with case control approach. The research sample is workers at PT. Cipta Kridatama Batulicin Kabupaten Tanah Bumbu which consist of 40 cases and 40 control.Result: The result of this research show that workers who experience an accident are they are who age between 27 – 31 years old (27,5%), senior high school grade (42,5%), operation department (82,5%) and long work for until 4 – 6 years (57,5%). Chi square examination with ± = 0,05 shows that worker knowledge (p = 0,014), worker attitude (p = 0,019), using safety work practice (p = 0,003 and OR = 4,394) and safety work using behavior (p = 0,022). The conclusion of this research is there is correlation among worker knowledge, worker attitude, safety work using practice and safety work using behavior with an accident in work.
The Influence of Product Quality, Promotion and Service Quality on Consumer Satisfaction at Warung Apung Rahmawati Lamongan Widyawati, Suci; Yaskun, Moh.; Sulaeman, Moh. Muklis; Ridho , Rivatul
Formosa Journal of Applied Sciences Vol. 3 No. 7 (2024): July 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v3i7.8825

Abstract

In the millennial era, businesses in the culinary sector are growing rapidly, as a result encouraging tight competition in similar businesses. One of them is a simple roadside restaurant to a fast food restaurant outlet both locally and abroad (franchise), as a result, restaurant business owners must understand and understand the factors to support the marketing of these products (culinary). The purpose of this writing is to determine the influence of service quality, promotions and product quality on consumer satisfaction in the culinary industry in Lamongan. This writing uses a quantitative writing design using a survey method which involves distributing questionnaires to a sample of 99 informants. Data collection was carried out through random sampling, and SPSS version 22 was used for analysis. The findings of this paper show that three variables—service quality (X3), product quality (X1), and promotion quality (X2)—have a statistically significant and positive impact on consumer satisfaction (Y).
Co-Authors Adi Nugroho Rivatul Ridho Elvierayani Sulaeman, Moh. Muklis Yaskun, Moh.