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Imam Jayanto
Universitas Sam Ratulangi, Bahu, Kec. Malalayang, Manado, Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Mathematics

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The Influence of Taste and Price on Consumer Satisfaction Ade Perdana Siregar; Nofirman Nofirman; Muhammad Yusuf; Imam Jayanto; Sri Rahayu
Quantitative Economics and Management Studies Vol. 3 No. 6 (2022)
Publisher : PT Mattawang Mediatama Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (341.63 KB) | DOI: 10.35877/454RI.qems1276

Abstract

The purpose of this study was to analyze the influence of taste and price on consumer satisfaction at a western fast food restaurant. The research design used in this study used quantitative associative methods. Based on the results of data analysis that has been carried out on the first hypothesis (H1) which states that taste has a positive and significant effect on consumer satisfaction, the t-count value is 22,984 which is greater than the t-table value of 1.661, testing the second hypothesis (H2) which states that price has a positive and significant effect on consumer satisfaction, the t-count value is 23,908, which is greater than the t-table value of 1.661, which means that taste and price have a positive and significant effect on consumer satisfaction, while the R-square value obtained is 0.865 which states that the taste and price variables affect consumer satisfaction by 86.50% and the remaining 13.50% is influenced by other variables.
Influence of Employee Competency and Work Placement Analysis on Increasing Employee Productivity Herman Sjahruddin; Jefri Putri Nugraha; Rezky Nurbakti; Yakup Yakup; Imam Jayanto
Quantitative Economics and Management Studies Vol. 4 No. 2 (2023)
Publisher : PT Mattawang Mediatama Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.qems1566

Abstract

The purpose of this research is to analyze the influence of employee competency and employee placement on increasing employee work productivity at a shrimp processing company in Tuban, East Java. The research design used in this study uses a quantitative associative method. Based on the results of the data analysis that has been carried out in the first hypothesis (H1), which states that employee competence has a positive and significant effect on increasing employee work productivity, the t-count value of 9,995 is greater than the t-table value, which is 1,692, testing the second hypothesis (H2) which states that work placement has a positive and significant effect on increasing employee work productivity, the t value is 11,246 greater than the t table value, which is 1,692, which means that employee competency and employee work placement have a positive and significant effect on increasing employee work productivity, while the value The obtained R-square is 0.804 which states that the employee competence and job placement variables affect the increase in employee work productivity by 80.40% and the remaining 19.60% is influenced by other variables.
Co-Authors Jefri Putri Nugraha Muhammad Yusuf Nofirman, Nofirman Rezky Nurbakti Siregar, Ade Perdana Sjahruddin, Herman Sri Rahayu Yakup Yakup