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All Journal SEIKO : Journal of Management & Business Journal of Innovation Research and Knowledge Jurnal Informatika Ekonomi Bisnis Jurnal Ilmiah Manajemen Dan Kewirausahaan
I Wayan Eka Sudarmawan
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Humanities Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences

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Increasing Work Professionalism In View Of Situational Leadership, Organizational Commitment And Organizational Climate In Bank Sulselbar Jusri Jusri; Risman Risman; Miko Andi Wardana; I Wayan Eka Sudarmawan; Teguh Setiawan Wibowo
SEIKO : Journal of Management & Business Vol 6, No 1 (2023): January - Juny
Publisher : Program Pascasarjana STIE Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/sejaman.v6i1.4816

Abstract

Studi ini menguji pengaruh Kepemimpinan Situasional, Komitmen Organisasi, dan Iklim Organisasi terhadap Profesionalisme Kerja. Data dikumpulkan melalui survei, dan analisis regresi berganda dengan uji t dan uji F digunakan untuk pengujian hipotesis. Temuan menunjukkan bahwa Kepemimpinan Situasional, Komitmen Organisasi, dan Iklim Organisasi berpengaruh positif dan signifikan terhadap Profesionalisme Kerja. Uji hipotesis bersama mengkonfirmasi pengaruh bersama mereka. Koefisien determinasi (R2) mengungkapkan bahwa variabel-variabel ini menjelaskan 70,2% variasi dalam Profesionalisme Kerja. Penulis merekomendasikan agar karyawan Bank Sulawesi Barat fokus pada peningkatan Kepemimpinan Situasional, Komitmen Organisasi, dan Iklim Organisasi untuk meningkatkan Profesionalisme Kerja. Kata Kunci: Kepemimpinan Situasional, Komitmen Organisasi, Iklim Organisasi, Profesionalisme Abstract This study examines the impact of Situational Leadership, Organizational Commitment, and Organizational Climate on Work Professionalism. Data was collected through surveys, and multiple regression analysis with t-tests and F-tests was used for hypothesis testing. The findings indicate that Situational Leadership, Organizational Commitment, and Organizational Climate positively and significantly influence Work Professionalism. The joint hypothesis test confirms their collective impact. The determination coefficient (R2) reveals that these variables account for 70.2% of the variation in Work Professionalism. The authors recommend that employees of the Bank Sulselbar focus on improving Situational Leadership, Organizational Commitment, and Organizational Climate to enhance Work Professionalism. Keywords: Situational Leadership, Organizational Commitment, Organizational Climate, Professionalism
Analysis of Organizational Justice, Competence and Work Motivation to Improve the Performance Andi Wardana, Miko; Yanita; I Wayan Eka Sudarmawan; Teguh Setiawan Wibowo; Hendrik Pandiangan
Jurnal Informatika Ekonomi Bisnis Vol. 5, No. 2 (June 2023)
Publisher : SAFE-Network

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.246 KB) | DOI: 10.37034/infeb.v5i2.589

Abstract

This study examined the influence of organizational justice, competence, and work motivation on the performance of Denpasar city government. The results indicated that organizational justice, competence, and work motivation had positive and significant effects on employee performance. When employees perceive fairness and justice within the organization, possess the necessary competencies, and are motivated to excel in their work, it positively impacts their performance. The combined influence of these variables accounted for 60.4% of the variance in employee performance, indicating a relatively strong relationship. Based on the findings, it is recommended that Government Office focus on promoting fairness and justice, developing employee competencies, and sustaining motivation to enhance performance. Implementing policies and practices that ensure fairness, providing training and development opportunities, and fostering a supportive work environment can lead to a productive and satisfied workforce, resulting in improved performance outcomes and better service delivery to the community. However, it is essential to consider other factors that may also influence employee performance but were not included in this study.
PENGARUH FASILITAS, KUALITAS PELAYANAN DAN LINGKUNGAN FISIK TERHADAP KEPUASAN KONSUMEN MENGINAP DI HOTEL NEO EL TARI KUPANG I Made Hadi Purnantara; I Wayan Eka Sudarmawan
Journal of Innovation Research and Knowledge Vol. 4 No. 7: Desember 2024
Publisher : Bajang Institute

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Abstract

The focus of this research is to find out the effect of facilities, environment and service standards partially and simultaneously on customer satisfaction at Hotel Neo El Tari Kupang. The research was carried out at Hotel Neo El Tari Kupang, using 85 respondents as a sample. The Coefficient of Determination Test, F Test, and t Test were used in this work along with the Classical Assumption Test, Multiple Linear Regression Analysis, and F Test. as a technique in analyzing data. Through this research it was produced that simultaneously facilities, The physical atmosphere and service quality both significantly influence consumer happiness. Customer satisfaction is affected by facilities and service quality by a factor of 57.4%. The author gives advice to Hotel Neo El Tari Kupang to always provide complete and quality facilities according to what consumers need, provide maximum service and create an environment that is able to provide comfort for consumers.
STRATEGI PENGELOLAAN SUMBER DAYA MANUSIA BERBASIS KEBERLANJUTAN DI USAHA PARIWISATA BALI Made Arya Astina; I Ketut Muliadiasa; I Wayan Eka Sudarmawan; I Wayan Kiki Sanjaya
Journal of Innovation Research and Knowledge Vol. 5 No. 1: Juni 2025
Publisher : Bajang Institute

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Abstract

Penelitian ini bertujuan untuk mengidentifikasi strategi pengelolaan sumber daya manusia (SDM) berbasis keberlanjutan pada usaha pariwisata di Bali. Pendekatan penelitian ini menggunakan metode kualitatif dengan pengumpulan data melalui penyebaran kuesioner, wawancara mendalam, dan dokumentasi terhadap pelaku usaha pariwisata. Hasil penelitian menunjukkan bahwa strategi pengelolaan SDM diarahkan pada peningkatan kompetensi melalui pelatihan berkelanjutan, penguatan nilai-nilai budaya lokal, serta penerapan praktik kerja ramah lingkungan. Strategi ini terbukti berkontribusi dalam meningkatkan kinerja usaha dan mendukung terciptanya pariwisata berkelanjutan di Bali.
Peran Manajemen Sumber Daya Manusia dalam Meningkatkan Daya Saing Industri Kuliner di Bali I Wayan Eka Sudarmawan; I Made Hadi Purnantara; Kadek Wira Adi Saputra
Jurnal Ilmiah Manajemen dan Kewirausahaan Vol. 4 No. 3 (2025): September: Jurnal Ilmiah Manajemen dan Kewirausahaan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jimak.v4i3.4937

Abstract

The Balinese culinary industry, which is the backbone of the regional economy, faces various problems that hinder its competitiveness, such as a lack of human resource skills, low service quality, and limited product innovation. Increasingly fierce competition from local and international business actors exacerbates this problem. High employee turnover rates are also a constraint, resulting in the loss of expertise and training investments. The situation is worsened by a lack of understanding of the importance of effective and efficient human resource management (HRM) in managing quality human resources. Therefore, this research is important to conduct in order to find appropriate and efficient HRM strategies to improve the competitiveness of the Balinese culinary industry. This research uses a qualitative approach with a case study method, involving in-depth interviews with culinary business actors in Bali, document analysis, and field observations. The research is expected to provide recommendations for broad human resource (HR) strategies, which include employee training and development as well as efficient recruitment and selection systems, and the development of a positive and innovative work culture. These recommendations aim to improve the quality of human resources, increase productivity, and ultimately increase the competitiveness of the Balinese culinary industry in domestic and international markets.
Co-Authors Astina, Made Arya Hendrik Pandiangan I Ketut Muliadiasa I Made Hadi Purnantara Jusri Jusri Kadek Wira Adi Saputra Risman Risman Sanjaya, I Wayan Kiki Teguh Setiawan Wibowo Wardana, Miko Andi Yanita