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Journal : Journal of the Community Development in Asia

Manpower and Service Quality of Fast-Food Restaurant: KFC Restaurant Ng Hee Song; Nikolas F Wuryaningrat; Alia Farhanim binti Mohd Ibrahim; Daisy Mui Hung Kee; Alia Izzani binti Md Nasir; Alice Law San San; Alice Rebecca A/P Edward George; Rivanti Kawung
Journal of The Community Development in Asia Vol 5, No 1 (2022): Journal of The Community Development in Asia (JCDA)
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.895 KB) | DOI: 10.32535/jcda.v5i1.1385

Abstract

A fast-food restaurant, commonly known as a quick-service restaurant (QSR) in the business, is a type of eatery that specializes in fast food and offers limited table service. In the food sector, customer satisfaction and good feedback are the most important thing. Each company also has its main power source to maintain business. The goal of this study is to find how service quality can affect customer satisfaction. This study used a service quality model which is Servqual as a guide in determining customer satisfaction. The researchers chose Kentucky Fried Chicken (KFC) Restaurant in Malaysia for this case study. KFC Restaurant has many competitors in the fast-food restaurant industry. The solution to these issues is to develop ways to increase service quality and customer satisfaction.
The Competitiveness Of Micro Small And Medium Enterprises In The Tourism Sector: The Role Of Social Capital And Innovation Kawulur, Arie F.; Sumual, Tinneke E.M.; Wuryaningrat, Nikolas F.
Journal of The Community Development in Asia Vol 8, No 1 (2025): January 2025
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32535/jcda.v8i1.3684

Abstract

The competitiveness among Micro, Small, and Medium Enterprises (MSME) remains an important issue for stakeholders among various sectors. Unfortunately, businesses in the tourism sector have received less attention, particularly in terms of the social capital and innovation. Therefore, this study aims to analyze the relationship between social capital and innovation and their impact on the competitiveness of micro, small, and medium enterprises in Indonesia’s super-priority tourism areas. Using a sample of 40 enterprises, the study reveals that dimensions of social capital, namely trust, networks, and norms, along with innovation, contribute significantly to fostering competitiveness. Furthermore, networks play a crucial role in driving innovation within micro, small, and medium enterprises in the tourism sector. This research provides valuable insights for policymakers in fostering a more sustainable business climate, particularly by emphasizing the importance of social capital and innovation in enhancing MSME competitiveness.
Manpower and Service Quality of Fast-Food Restaurant: KFC Restaurant Song, Ng Hee; Wuryaningrat, Nikolas F; Mohd Ibrahim, Alia Farhanim binti; Kee, Daisy Mui Hung; Md Nasir, Alia Izzani binti; San, Alice Law San; Edward George, Alice Rebecca A/P; Kawung, Rivanti
Journal of The Community Development in Asia Vol 5, No 1 (2022): January 2022
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32535/jcda.v5i1.1385

Abstract

A fast-food restaurant, commonly known as a quick-service restaurant (QSR) in the business, is a type of eatery that specializes in fast food and offers limited table service. In the food sector, customer satisfaction and good feedback are the most important thing. Each company also has its main power source to maintain business. The goal of this study is to find how service quality can affect customer satisfaction. This study used a service quality model which is Servqual as a guide in determining customer satisfaction. The researchers chose Kentucky Fried Chicken (KFC) Restaurant in Malaysia for this case study. KFC Restaurant has many competitors in the fast-food restaurant industry. The solution to these issues is to develop ways to increase service quality and customer satisfaction.
Co-Authors Abraham Lalengboto Adithya Pandowo Alfred F. Pongoh Alia Farhanim binti Mohd Ibrahim Alia Izzani binti Md Nasir Alice Law San San Alice Rebecca A/P Edward George Alqurbani, Imam Amelia, Roza Anita Maharani Ardianus Laurens Paulus Arie Frits Kawulur Arie Kawulur Bertha Mundung Bode Lumanouw Cecilia Kewo Cecilia Lelly Kewo Chrisly Walangitan Chrisna Riane Opod Christian Hormati Cristofer Sumiok Daisy Mui Hung Kee Danny Ivan Rantung Deitje Adolfien Katuuk Deske W. Mandagi Edward George, Alice Rebecca A/P Edwin Wantah Endi Rekarti, Endi Freddy Semuel Kawatu Frida Magda Sumual Grace Jenny Soputan Grace Nababan Greis Sendouw hizkia mokodongan Ignatius Javier C. Tuerah Imam Alqurbani Iwan Kandori John Ronaldo Michael Apituley Karinong, Klauria Kawung, Rivanti Kee, Daisy Mui Hung Krisdayanti Rapa Leidy Yasinta Pantow Lembong, Herningsih Sutri Lenny Leorina Evinita Lenny Wunoy Elisabeth Awuy Lihard S. Lumampow Lydia Ivana Kumajas Mambu, Roy Md Nasir, Alia Izzani binti Merry L. Kumajas Mohd Ibrahim, Alia Farhanim binti Nangoy, Amelia Anjeli Neuneung Ratna Hayati, Neuneung Ratna Ng Hee Song Novita A. Saleh Kusnan Paputungan Nurul Hidayat Patricia Steffina Mawitjere Paulus Kindangen Purba, Dimita H. P. Purba, Pebisitona Mesajaya Revno D. Turambi Rivanti Kawung Robert Richard Winerungan Rockey Pangkey Roy Mambu San, Alice Law San Sjeddie Watung Song, Ng Hee Susana A.P Sumuweng Tangkau, Jequeline E.M Tijan, Florensius Tinneke Evie Meggy Sumual Tiwow, Rafianty Tumbelaka, Steven Set Xaverius Vania Noventilia Mangelep Ventje Senduk Verenika Warouw Zega, Imran Machdani