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All Journal Journal on Education Bisman (Bisnis dan Manajemen): The Journal of Business and Management
Eko Wicaksono
Sekolah Tinggi Ilmu Administrasi Bayuangga Probolinggo
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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Pengaruh Harga, Kebersihan Lingkungan dan Variasi Produk terhadap Minat Beli Masyarakat pada Pedagang Kuliner di Rest Area Tongas Eko Wicaksono
Journal on Education Vol 3 No 4 (2021): Journal on Education: Volume 3 Nomor 4 Tahun 2021
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v3i4.2575

Abstract

This study aims to determine the effect of price, environmental cleanliness, and product variety on people's buying interest in culinary traders in the Tongas Rest Area. The research uses a quantitative descriptive research method which is carried out through data collection with primary and secondary data. The data analysis technique in this study is the classical assumption test and multiple linear regression analysis. The results of the study show that the price (X1) has increased by one unit, then buying interest (Y) will have increased by 0.434 = 43.4%, the coefficient is positive, meaning that price and buying interest have a positive relationship. environmental cleanliness (X2) has increased by one unit, then buying interest (Y) will have increased by 0.197 = 19.7%, the coefficient is positive, meaning that environmental cleanliness and buying interest have a positive relationship. Product variety (X3) has increased by one unit, then buying interest (Y) will have increased by 0.132 = 13.2%, the coefficient is positive, meaning that product variation and buying interest have a positive relationship.
Kualitas Sumber Daya Manusia terhadap Kinerja Aparatur Sipil Negara dalam Mendukung Pembangunan dan Pengembangan Kota Probolinggo Eko Wicaksono
Journal on Education Vol 4 No 4 (2022): Journal on Education: Volume 4 Nomor 4 Tahun 2022
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v4i4.2578

Abstract

The current problem shows that the human resources of the existing apparatus are very far from what is expected. Therefore, it is necessary to develop the human resources of the apparatus so that they can improve the quality of the apparatus, both their professional abilities, insight abilities, leadership abilities and service abilities so that in the end it will improve the quality of work of an apparatus. This study aims to see and examine the quality of human resources that have been / are being carried out to improve the performance of Civil Servants. The quality of human resources is an analysis of activities carried out to improve and improve the knowledge and skills of employees through education and training, non-training activities, learning assignments and promotions. Then the performance of civil servants is the quality of service, timeliness, the value of the list of work implementation, attendance, and interpersonal impact. The research method used is the correlation method, which is a research process that looks at the relationship between the independent variable (X) and the dependent variable (Y). The study population was 32 civil servants at the Office of the Revenue and Financial Management and Asset Management Office of the City of Probolinggo. The research sample was taken from the entire population, amounting to 32 respondents. Meanwhile, to examine the service quality of the apparatus, which is one indicator of the apparatus' performance, the authors took a sample of 32 people. Based on the research conducted and continued with analysis using the Pearson Product Moment Correlation Coefficient (rxy) test, the result is that there is no correlation between the quality of human resources and the increase in the performance of civil servants, with the acquisition of an rxy value of -0.143 which indicates there is no relationship.
the PENGARUH VARIASI MENU, HARGA DAN SUASANA TEMPAT TERHADAP KEPUASAN PELANGGAN YOKINA COFFEE AND EATERY DI KOTA PROBOLINGGO: PENGARUH VARIASI MENU, HARGA DAN SUASANA TEMPAT TERHADAP KEPUASAN PELANGGAN YOKINA COFFEE AND EATERY DI KOTA PROBOLINGGO Novi Sri Sandyawati; Farasandya Amalia Hapsari; M. Khoirul Anam; Eko Wicaksono; Sandi Irawan
Bisman (Bisnis dan Manajemen): The Journal of Business and Management Vol. 8 No. 2 (2025): Juli 2025
Publisher : Program Studi Manajemen, Fakultas Ekonomi, Universitas Islam Majapahit, Jawa Timur, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36815/bisman.v8i2.4208

Abstract

Business has grown rapidly and undergone constant transformation. The food and beverage industry is a promising one. Fast food cafes are currently a lifestyle trend for adults. Fast food cafes are considered dining establishments that can provide the desired relaxed atmosphere. Cafes can be a place to relax with friends or family, socialize with business associates, or even simply enjoy the solitude. The purpose of this study is to determine the Effect of Menu Variation, Price and Place Atmosphere on Customer Satisfaction at Yokina Coffee and Eatery. This study uses a descriptive method with a quantitative approach. Data collection techniques in this study use questionnaires, interviews, and observations. While the data analysis used is a descriptive technique that has 3 independent variables, namely X1 (Menu Variation), X2 (Price), X3 (Place Atmosphere) and 1 dependent variable, namely Y (Customer Satisfaction). The results of this study can be concluded that Menu Variation can have a positive effect on customer satisfaction. Price can have a very positive and significant effect on customer satisfaction. Place atmosphere has a very positive and significant effect on customer satisfaction, while the price variable has a very positive and significant effect on customer satisfaction, seen from the value of the regression coefficient results which are greater than the Menu variation and place atmosphere variables.
Co-Authors Farasandya Amalia Hapsari M. Khoirul Anam Novi Sri Sandyawati Sandi Irawan