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All Journal Sosiohumaniora JURNAL ILMU MANAJEMEN DAN BISNIS Journal of Indonesian History Jurnal Manajemen Pelayanan Publik Journal of Indonesian Tourism, Hospitality and Recreation Jurnal Socius: Journal of Sociology Research and Education
Rusdin Tahir, Rusdin
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences Transportation Other

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THE POWER OF HUMAN CAPITAL TO ACHIEVE A COMPETITIVE ADVANTAGE: Survey of the Hospitality Industry in West Java (2022-2023) Tahir, Rusdin; CK, Taufani; Sandjaya, Teguh
Sosiohumaniora Vol 26, No 2 (2024): Sosiohumaniora: Jurnal Ilmu-Ilmu Sosial dan Humaniora, JULY 2024
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/sosiohumaniora.v26i2.58560

Abstract

The phenomenon of heightened competition in the tourism industry, particularly in West Java, underscores the necessity for star-rated hotels to enhance their competitive advantages. This study aims to investigate the interrelationships among market orientation, human capital, service quality, and competitive advantage within the hospitality sector. Using a quantitative approach, survey research design, and explanatory research objectives, involving hotel guests in West Java. A total of 325 participants were surveyed, yielding 316 valid responses for analysis using Structural Equation Modeling (SEM). The findings indicate that both effective market orientation and quality human capital significantly influence service quality in the hotel industry, both independently and collectively. Moreover, the study demonstrates that market orientation and human capital exert their maximum impact on competitive advantage through improvements in service quality. These insights contribute to theoretical understanding and practical applications in the hospitality sector, emphasizing the need for hotel management to prioritize the development of market orientation and human capital to optimize service quality and, ultimately, competitive advantage. Recommendations include implementing targeted training programs for staff and adopting strategies that align with customer expectations to foster sustained growth and competitiveness in the industry. By addressing these factors, star-rated hotels in West Java can better position themselves in an increasingly competitive landscape.
STUDY OF TRADE AND DISTRIBUTION OF BASIC NEEDS IN BANDUNG CITY Tahir, Rusdin; Sukoco, Iwan; Suryanto, Suryanto; Rivani, Rivani
Sosiohumaniora Vol 26, No 3 (2024): Sosiohumaniora: Jurnal Ilmu-Ilmu Sosial dan Humaniora, NOVEMBER 2024
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/sosiohumaniora.v26i3.58586

Abstract

The Bandung City Government (TBCG) strives to maintain price stability and ensure the availability of essential commodities. However, the characteristics of trade and distribution in Bandung remain insufficiently identified, limiting effective policymaking. This study explores these characteristics to support policy formulation for price stability and supply availability. Using a qualitative approach, the research involved surveys of 11 large-scale and 125 small-scale retailers, documentation studies, interviews, observations, and focus group discussions (FGDs). Data analysis included transcription, coding, and characteristic description. The findings highlight that four key products: rice, sugar, flour, and cooking oil, require particular attention for supply stability and price control. Stable prices are achieved through cooperation between producers, traders, consumers, and TBCG, which actively monitors the availability of affordable goods. TBCG also shows a strong commitment to protecting the public and traders from price fluctuations, especially during harvest and off-season periods. This study contributes valuable insights into Bandung’s commodity trade dynamics, offering guidance for policymakers to strengthen regulations that ensure the sustainability of supply chains and price stability. Recommendations include enhancing monitoring systems, improving collaboration among stakeholders, and introducing adaptive regulations to address seasonal fluctuations and safeguard long-term food security.
STRENGTHENING ISLAMIC PHILANTHROPY THROUGH NEW PRODUCTIVE WAQF MOVEMENT IN INDONESIA: Case studies in Waqf Pro 99 Sinergy Foundation Rachim, Hadiyanto Abd; Tahir, Rusdin
Sosiohumaniora Vol 27, No 1 (2025): Sosiohumaniora: Jurnal Ilmu-Ilmu Sosial dan Humaniora, MARCH 2025
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/sosiohumaniora.v27i1.63330

Abstract

In Indonesia, Islamic philanthropy is currently underutilized. Many studies show that, if the Productive Waqf Movement is well developed, it can strengthen community resilience, particularly during the Covid-19 pandemic crisis. This sociological research aims to explore the social practice scheme of productive waqf-based culinary business during the Covid-19 pandemic located at Ampera Restaurant, Haii Coffee Shop, and Cuankie and Batagor Serayu in collaboration with Waqf Pro 99 Sinergi Foundation. This research was carried out through qualitative methods with purposively selected informants, including the CEO of Waqf Pro 99 Sinergi Foundation, managers, and employees of the culinary business. Data collection techniques through observation, interviews, literature studies, and documentation. Meanwhile, descriptive analysis with a sociological approach to development and religion reveals the phenomenon of productive Waqf in the Islamic frame. The results showed the complexity of the culinary business social practice scheme within the framework of the Faith-Based Organization, where the culinary business is a new institutional trend in the parameters of social practice. So that this study also produces several strategies for strengthening the economic activity of the culinary business through productive waqf management.
Co-Authors Asy'ari, Rifqi Awaludin Nugraha Cecep Ucu Rakhman CK, Taufani Dyah Purnamasari Evi Novianti Hadian, M. Sapari Dwi Iwan Sukoco Jennifer Yunani Juwita, Tita Rachim, Hadiyanto Abd Rifki Rahmanda Putra Rivani, Rivani Sahabudin, Arfah Sam'un Jaja Raharja Sandjaya, Teguh Suryadana, M. Liga Suryanto Suryanto Susilawati Sugiana, Neng Susi Tamrin, Irwan