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All Journal Bulletin of Community Engagement Jurnal Bisnis dan Ekonomi
Dwi Astuti, Ratih
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Religion Arts Humanities Economics, Econometrics & Finance Education Social Sciences Other

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Pengaruh Self Efficacy Terhadap Kinerja Karyawan Housekeeping Di Hotel Aryaduta Lippo Village : The Influence of Self-Efficacy on the Performance of Housekeeping Employees at the Aryaduta Lippo Village Hotel farrah, farrah; Dwi Astuti, Ratih; Aldi, Muhammad
Jurnal Bisnis dan Ekonomi Vol 3 No 4 (2025): Jurnal Bisnis dan Ekonomi
Publisher : OGZ Research & Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61597/jbe-ogzrp.v3i4.133

Abstract

This study investigates the effect of self-efficacy on the performance of housekeeping employees at Hotel Aryaduta Lippo Village. Self-efficacy is defined as an individual’s belief in their capability to perform specific tasks and handle challenges effectively. In the hotel industry, employee performance is crucial to operational success, particularly in the housekeeping department, which ensures cleanliness and comfort for guests. A quantitative research design with an associative approach was employed to examine the relationship between self-efficacy and employee performance. The population of this study consisted of all housekeeping staff at Hotel Aryaduta Lippo Village. Data were collected through questionnaires using a Likert scale and analyzed using simple linear regression to measure the influence of self-efficacy on performance. The results of the regression analysis show that the coefficient of the independent variable, self-efficacy (X), is 0.935 and has a positive value, indicating a significant and positive relationship with employee performance (Y). This finding demonstrates that higher levels of self-efficacy contribute to better performance among housekeeping employees. The study highlights the importance of enhancing self-efficacy as a strategy to improve employee outcomes and overall service quality in the hospitality industry.
Analisis Faktor Yang Mempengaruhi Pemilihan Tempat Menginap di Wonderloft Hostel Jakarta: Analysis of Factors Affecting the Choice of Accommodation at Wonderloft Hostel Jakarta Dwi Astuti, Ratih; Indrayanti, Sri; Danny, Syalomita
Jurnal Bisnis dan Ekonomi Vol 3 No 4 (2025): Jurnal Bisnis dan Ekonomi
Publisher : OGZ Research & Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61597/jbe-ogzrp.v3i4.138

Abstract

This study aims to analyze the factors influencing the selection of accommodation at Wonderloft Hostel Jakarta. The research employed a qualitative method using structured interviews with 10 guests. The findings indicate that location is the primary consideration (100%), followed by image (90%), promotion (80%), and facilities (70%). The conclusion of this study is that guests’ decisions in choosing Wonderloft Hostel Jakarta are based on a combination of several interrelated factors, with location being the dominant factor.
Uji Suka Butter Cake Gluten Free Berbahan Dasar Tepung Kedelai dan Tepung Mocaf Indrayanti, Sri; Sopiyanti, Wina; Dwi Astuti, Ratih
Bulletin of Community Engagement Vol. 4 No. 1 (2024): Bulletin of Community Engagement
Publisher : CV. Creative Tugu Pena

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51278/bce.v4i1.1047

Abstract

Butter cake comes from a type of pound cake that is traditionally made with the same ingredients to produce a type of cake that is soft, but easy to form. Butter cake is made from basic ingredients such as butter, flour, eggs, and sugar. Toasted soy flour can be used to add flavor and nutrition to cakes, breads, biscuits and other baked products. Mocaf flour is a flour product from cassava (Manihot esculenta) transformed through fermentation. In the approach taken in this study is experimental research and conducted by the method of research mix method. This study conducted a liking test to the panelists by using hedonic test to produce the best formulation. Based on the results of data collection from respondents showed that gluten free Butter cake products can be accepted by the public. In the sense indicator there are 3.47% of respondents agreed. In the aroma indicator, there are 3.5% of respondents stated that they strongly agree. In the texture indicator, there are 3.67% of respondents who agree very much. In the color indicator there are 3.43% of respondents agreed. In the display indicator there are 3.5% of respondents agreed. Gluten free Butter cake produced in this study can be a food choice for people who avoid gluten content for several personal reasons such as diet, autism, obesity, and others Keywords: Butter Cake, Gluten Free, Soybean Flour, Mocaf Flour
Co-Authors Danny, Syalomita Farrah, Farrah Indrayanti, Sri Muhammad Aldi, Muhammad Sopiyanti, Wina