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Agus Hermani DS, Agus Hermani
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Economics, Econometrics & Finance

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PENGARUH POINT OF PURCHASE, DISCOUNT DAN STORE ATMOSPHERE TERHADAP IMPULSE BUYING KONSUMEN Hidayati, Annisa; DS, Agus Hermani
Jurnal Ilmu Administrasi Bisnis Volume 5, Nomor 4, Tahun 2016
Publisher : Departemen Administrasi Bisnis, FISIP Universitas Diponegoro

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Abstract

Retail developments are increasing and causing a tight competition among retailers. Tight competition is causing the rise and fall turnover received retailers. This research specifically discusses consumer on Swalayan Mutiara Cahaya Slawi. This report aims to determine the effect of Point of purchase, Discount, and Store Atmosphere on Impulse Buying on consumers Swalayan Mutiara Cahaya Slawi. Type explanatory research, data collection techniques are based interviews questionnaires, sampling technique accidental sampling and purposive sampling with a sample size of 100. The data were analyzed through the validity, reliability, crosstab, coefficient correlation, simple linear regression, multiple linear regression, t test and F, and the coefficient of determination. Quantitative data were analyzed using SPSS 18. The results showed that its categorization impulse buying is high. Then the Point of Purchase categorization is quite interesting, Point of Purchase has a moderate influence on the impulse buying (26.4 percent) as well as the significant and positive impact on impulse buying (0.381). Discount categorization is quite interesting, Discount has a low impact on impulse buying (11.2 percent) as well as the significant and positive impact on impulse buying (0.289). Store Atmosphere categorization was quite comfortable, Store Atmosphere has a strong influence (42.4 percent) as well as the significant and positive impact on impulse buying (0.221). Point of Purchase, Discount and Store Atmosphere has a strong influence on the impulse buying (46.5 percent). In conclusion Point of Purchase, Discount Store Atmosphere and the higher the higher the impulse buying. Swalayan Mutiara Cahaya Slawi is suggested that further improve the product structuring, diversity of discounts products, the frequency of discounts, service and comfort. In addition Swalayan Mutiara Cahaya Slawi in its business of doing business must be accordance with ethics of business. And for consumers to be more careful and wise in shopping activities in order to avoid regret.
PENGARUH SUASANA TOKO DAN KUALITAS PELAYANAN TERHADAP LOYALITAS PELANGGAN (Studi Kasus pada Pelanggan ICOS Cafe) Krisjayanti, Monika; DS, Agus Hermani
Jurnal Ilmu Administrasi Bisnis Vol 7, No 3 (2018): Jurnal Ilmu Administrasi Bisnis
Publisher : Departemen Administrasi Bisnis, FISIP Universitas Diponegoro

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In this day and age, the culinary industry has grown rapidly, especially cafes. Culinary competition is so tight that culinary entrepreneurs begin to pay attention to the wants and needs of customers or consumers. ICOS Café as one of the culinary industry there are still customers who are not loyal. This is due to the growing number of competing cafes that have sprung up and can provide a more attractive shop atmosphere and better service quality so customers turn to competitor cafes. This study aims to determine how the influence provided by the store atmosphere and quality of service to customer loyalty ICOS Café. Type of sampling using purposive sampling. Type of research used is explanatory research while the data collection techniques using questionnaires and interviews. The number of samples used in this study as many as 100 respondents consists of all customers ICOS Café. The results of this study indicate that store atmosphere and service quality variables each have a significant, strong and positive influence on customer loyalty. Two variables have been tested in stages and together show that the variables of store atmosphere (0.745) and service quality (0.734) simultaneously have a strong relationship to customer loyalty variables. The amount of contribution owned by store atmosphere variables greater than the amount of donation owned by the quality of service, the coefficient of determination (R ²) for store atmosphere variables by 55.5% and service quality of 53.8%. Suggestion that can be submitted in this research is company can increase customer loyality hence company need to improve shop atmosphere to be more modern and instagramable, so as not to lose with cafe competitor and society interested to visit cafe. Cafes are also advised to improve the quality of service related to the accuracy of employees in the calculation of payments, cafes are also advised to increase employee knowledge of ICOS Café products so as to provide optimal service quality to customers.
PENGARUH KEPEMIMPINAN DAN KOMPETENSI KARYAWAN TERHADAP KINERJA KARYAWAN CV. INDONESIA LIVE GARMENT BIDANG PRODUKSI BAGIAN SEWING, KABUPATEN SRAGEN Permatasari, Lily Desianti; DS, Agus Hermani
Jurnal Ilmu Administrasi Bisnis Vol 9, No 1 (2020): Jurnal Ilmu Administrasi Bisnis
Publisher : Departemen Administrasi Bisnis, FISIP Universitas Diponegoro

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Abstract

CV. Indonesia Live Garment is a garment company that working on clothing and pants orders from domestic and foreign brands. However, there are still employees who have low performance such as employees unable to achieve targets, the products produced are not in accordance with quality, and can not complete their work on time. This is allegedly because leadership has not been implemented properly and employee competencies are still low. This study aims to determine the effect of leadership and employee competence on the performance of sewing employees in the CV. Indonesia Live Garment. The type of research used is explanatory research. The sample used as many as 50 respondents in the sewing department employees CV. Indonesia Live Garment. Data collection using a questionnaire with a likert measurement scale. The results showed that the leadership and employee competency variables partially influenced employee performance positively and significantly with the regression coefficient values on the leadership variable (0.355) and employee competence (0.415) and the t-value of the leadership variable (2,593) and employee competency (3,085) ) affect employee performance positively and significantly with the multiple regression coefficient values of leadership variables (0.320) and employee competencies (0.385) with F-count (8.433).
PENGARUH KUALITAS PELAYANAN DAN KUALITAS PRODUK TERHADAP KEPUASAN KONSUMEN (STUDI PADA KONSUMEN BAKOEL ESKRIM CABANG TEMBALANG) Iqbal, Muhammad; DS, Agus Hermani
Jurnal Ilmu Administrasi Bisnis Vol 9, No 1 (2020): Jurnal Ilmu Administrasi Bisnis
Publisher : Departemen Administrasi Bisnis, FISIP Universitas Diponegoro

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Abstract

At present the development of business in the culinary field is growing rapidly, so is the ice cream shop business. One of them is Bakoel Eskrim, although it already has many customers, Bakoel Eskrim's income tends to decrease every year. The purpose of this study is to determine the influence of  service quality and product quality to the costumer satisfaction in Bakoel Eskrim of Tembalang Branch. The sample size amounted to 97 respondents, where respondents were costumers who was shopping at Bakoel Eskrim, at least 15 years old, and domiciled in the city of Semarang both permanent and temporary. This study consists of 3 variables, 16 indicators and 3 hypothesis. Data analysis technique employed SPSS 26.0 for Windows, to test the validity, reliability test, correlation coefficient test, coefficient of determination test, simple linear regression , multiple linear regression analysis and significance test ( t test and F test). The results showed that partially the service quality positively influenced and significant to the customers satisfaction, which showed by equation Y = 6,131+ 0,653X1.A nd product quality also positively influenced and significant to the customers' satisfaction, which showed by equation Y = 8,346 + 1,175X2. Service quality and product quality also can be seen that simultaneously positive influenced and significant to the customers' satisfaction, which showed by equation Y = 3,973 + 0,314X1 + 0,896X2. Based on these results it is recommended that Bakoel Ice Cream can maintain the quality of service and the quality of products that have received good ratings from consumers and improve ratings that still do not meet costumer expectations such as the hygiene of the eating place and the provision of facilities that supporting convenience of the costumers.
PENGARUH KUALITAS PRODUK DAN CITRA MEREK TERHADAP KEPUTUSAN PEMBELIAN DSLR CANON DI KOTA SEMARANG Wicaksono, Alifian Rully; DS, Agus Hermani
Jurnal Ilmu Administrasi Bisnis Volume 5, Nomor 4, Tahun 2016
Publisher : Departemen Administrasi Bisnis, FISIP Universitas Diponegoro

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Abstract

The needs of today's society about documentation tools has become a ordinary needs and almost any people had use of photographic equipment such as cameras. As time goes by, types of camera is always evolving. Digital Single Lens Reflex or DSLR is one type of camera that can be used for people and especially photographers. Canon is one of the famous brand of digital SLR in the world. However, strict competition among providers of photographic products and the emergence of new types of cameras that can adjust the times and people's lifestyle, making the Canon DSLR product sales declined, particularly in the city of Semarang.The purpose of this research is to determine the effect of product quality and brand image on purchasing decisions of Canon DSLR in Semarang City. The type of research is explanatory research. The population in this research is the owner of a Canon DSLR in Semarang with the number of samples taken was 100 respondents. Sampling using purposive sampling technique. Measurement scale using Likert scale. The analytical method used is the correlation test, determination, simple linear regression, multiple linear regression, t-test and F-test using SPSS program version 18.Based on the results of the research, revealed that the partially, product quality and brand image has positive influence on the purchasing decision which is indicated by result of the value of t test bigger than t table. Significantly, variable product quality and brand image has positive influence towards purchasing decision indicated by value of F test larger than F table.And the advice that can be given is product quality improvement, especially in the DSLR’s ease of use, aesthetics improvements, and also provide easier access to consumers towards service center. Besides, Canon also need to make Canon's attributes more easily recognized by the public as well as applying the innovation of its products in order to not to bear the impression of monotonous and outdated tools.
PENGARUH KUALITAS PELAYANAN DAN KUALITAS PRODUK TERHADAP KEPUASAN KONSUMEN (Studi pada Konsumen Waroeng Steak and Shake cabang Ngesrep) Pratama Wardana, Dimas Aditya; DS, Agus Hermani
Jurnal Ilmu Administrasi Bisnis Vol 9, No 1 (2020): Jurnal Ilmu Administrasi Bisnis
Publisher : Departemen Administrasi Bisnis, FISIP Universitas Diponegoro

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Abstract

Nowadays, the development of business in the culinary sector, especially restaurants berkembangan more rapidly, because food is a basic requirement. Waroeng Steak and Shake is one of the businesses in this area and has opened many branches one in Ngesrep because Ngesrep is a strategic place because it was near the office and the university. Along the way, Waroeng Steak and Shake received numerous complaints from consumers who are not satisfied and result in a decrease in the number of sales. This research has the goal to determine the effect of quality of service and product quality to customer satisfaction. This type of research is explanatory research, samples taken by 100 respondents who had made purchases transaction at Waroeng Steak and Shake, 17 years old for minimum, and domicilized at Semarang either temporarily or permanently. The sampling technique used is purposive sampling and data collection techniques used are questionnaires. The study consists of 3 variables, 20 indicators, and 3 hypotheses. The instrument analysis is used SPSS 21 for Windows to test the validity, reliability test, correlation coefficient, coefficient of determination, simple and multiple regression analysis and significance test (t test and F). These results indicate that partial service quality and significant positive effect on customer satisfaction with the results of Y = 3.363 + 0,514X1 and product quality and significant positive effect on customer satisfaction with the results of Y = 5.689 + 1,166X2. As well as the quality of service and product quality simultaneously positive and significant impact on consumer satisfaction with the results of Y = 0.982 + 0,276X1 + 0,763X2. With a coefficient of determination of 59.1% X1 and X2 by 65%. Based on these results can disumpulkan that the quality of service and product quality Waroeng Steak and Shake is good, but should be improved, there are still mindless consumer complaints related to quality of service and product quality. utamannya service quality improvements with regard to speed of service, responsiveness of employees, clarity of information delivery, comfort rooms and supporting facilities are more available. Waroeng Steak and Shake also need to improve the quality of products, especially in terms of the portions served and ways of presenting food and miuman to consumers.
Co-Authors Alifian Rully Wicaksono, Alifian Rully Annisa Hidayati, Annisa Krisjayanti, Monika Permatasari, Lily Desianti Pratama Wardana, Dimas Aditya