Garuda - Garba Rujukan Digital

Designing a Sales Strategy with SWOT Method for Small and Medium Enterprises Products Prima Vitasari; Lenny Herawati; Dayal Gustopo; Fuad Achmadi; Mazita Mokhtar
IJEBD (International Journal of Entrepreneurship and Business Development) Vol 4 No 5 (2021): September 2021
Publisher : LPPM of NAROTAMA UNIVERSITY

Purpose: This research was conducted on SMEs of brown sugar. This business has difficulty increasing sales especially in the new products from SMEs, namely printed brown sugar products. Where previously this SMEs only produced and sold bulk brown sugar. Design/methodology/approach: The methods used are Fishbone and Pareto, to identify the factors that can support the sales strategy. Findings: The results showed that there are internal factors and external factors as a sales strategy. Fishbone and Pareto diagram shows that internal factors have strength and weakness, indicating that there are SMEs that have their own business capital, workers who are experienced in making brown sugar. Meanwhile, external factors, in the form of opportunities and threats, where SMEs already have markets and customers. Research limitations/implications: Current condition has several obstacles, such as facing increasingly competitive competition, more types of products, rapid technological developments, and the number of similar businesses. This has an effect on conventionally run businesses such as SMEs. Practical implications: The results showed that there are internal factors and external factors as a sales strategy. Fishbone and Pareto diagram shows that internal factors have strength and weakness, indicating that there are SMEs that have their own business capital, workers who are experienced in making brown sugar. Meanwhile, external factors, in the form of opportunities and threats, where SMEs already have markets and customers. In the Threat factor, technology and competitors are found to be a threat, but if examined again, these two things are real opportunities for SMEs. The use of technology in this digital era can be used as a promotional medium, while the identified competitors come from outside the area of SME. These competitors can surely be a driver of good performance in running their business. Paper type: is categorized as a research paper

ANALISIS PROBLEMATIK INDUSTRI JASA WARNET DENGAN MENGGUNAKAN METODE SERVQUAL Alfi Nugroho; Dayal Gustopo; Julianus Hutabarat
EKONOMIKA45 : Jurnal Ilmiah Manajemen, Ekonomi Bisnis, Kewirausahaan Vol. 4 No. 1 (2016): Desember: Jurnal Ilmiah Manajemen, Ekonomi Bisnis, Kewirausahaan
Publisher : Fakultas Ekonomi Universitas 45 Surabaya

Internet cafes is a place which provides internet access infrastructure with a variety of connections and using computer as access device so that users can access the Internet and acquire services in the field of information technology. The purpose of this study is to find factors that exist in the service quality cafe business and know the dimensions of service quality are the most influential in the Internet service industry. The method used in the analysis is descriptive analysis Statistik, T test and regression analysis. With the object of a study internet cafes in Malang. From the results of research to know If construct originally by parasuraman etall initially 22 items consisting of 5 dimensions constituent, on a case study in the cafe reduced to 9 items, Gaps on Internet services as measured by the concept servqual. Produce a measure of quality service at the internet cafe. In this study the gaps in the service quality dimensions sequentially from the largest value to the smallest value is Assurance (-1.1115), Empathy (-1.0732), Responsiveness (-0.7834), Tangible (-0.1847) and Reliability (0.0191). Value of r = 1 = 100% means that the quality of service on Internet service can be described by the five constituent dimensionsthat is, empathy, reliability, assurance, responsiveness, and tangible. Standard error of estimate are at zero (0) proves that the regression model appropriate was used to predict the dependent variable or the quality of service.

RE-DESAIN MASKER YANG ERGONOMIS DENGAN PENDEKATAN ANTROPOMETRI UNTUK MEMAKSIMALKAN PROTEKSI DIRI DI ERA PANDEMI COVID-19 Dhony Ari Setiyadi; Dayal Gustopo; Soemanto
Jurnal Valtech Vol 4 No 1 (2021): Jurnal Valtech
Publisher : Teknik Industri - ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/valtech.v4i1.3347

Covid-19 adalah penyakit yang disebabkan oleh turunan coronavirus baru. Kata Covid-19 diambil dari 'CO' untuk corona , 'VI' untuk virus , dan 'D' untuk disease (penyakit). Masker kain merupakan satu alternatif dari masker medis yaitu sebagai alat pencegahan terhadap virus corona. Penelitian dilakukan dengan cara Field Research atau perancang terjun langsung untuk megamati obyek yang diamati. Berdasarkan ergonomi yang telah dilakukan terhadap perancangan masker kain, antara lain analisa subjektif adalah dapat menilai bahwa sebelum perancangan masker kain ( redesign) yang berada dipasaran, hal ini ditujukan pada analisa subyektifitas yang menunjukkan ukuran masker kain yang berada dipasaran panjangnya 18 cm - 20 cm dan lebar 12 cm - 14 cm. Perancangan masker kain dirancang menggunakan ukuran kepala manusia dari nilai P95.

ANALISIS PROBLEMATIK INDUSTRI JASA WARNET DENGAN MENGGUNAKAN METODE SERVQUAL Alfi Nugroho; Dayal Gustopo; Julianus Hutabarat
Journal of Management and Social Sciences Vol. 1 No. 3 (2022): Agustus : Journal of Management and Social Sciences
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar Jl. Sumba no 46, Kota Makassar, Sulawesi Selatan

Internet cafes is a place which provides internet access infrastructure with a variety of connections and using computer as access device so that users can access the Internet and acquire services in the field of information technology. The purpose of this study is to find factors that exist in the service quality cafe business and know the dimensions of service quality are the most influential in the Internet service industry. The method used in the analysis is descriptive analysis Statistik, T test and regression analysis. With the object of a study internet cafes in Malang. From the results of research to know If construct originally by parasuraman etall initially 22 items consisting of 5 dimensions constituent, on a case study in the cafe reduced to 9 items, Gaps on Internet services as measured by the concept servqual. Produce a measure of quality service at the internet cafe. In this study the gaps in the service quality dimensions sequentially from the largest value to the smallest value is Assurance (-1.1115), Empathy (-1.0732), Responsiveness (-0.7834), Tangible (-0.1847) and Reliability (0.0191). Value of r = 1 = 100% means that the quality of service on Internet service can be described by the five constituent dimensionsthat is, empathy, reliability, assurance, responsiveness, and tangible. Standard error of estimate are at zero (0) proves that the regression model appropriate was used to predict the dependent variable or the quality of service.

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