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All Journal Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Anggaran: Jurnal Publikasi Ekonomi dan Akuntansi
Reicha Artha Maudia
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Public Health Other

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Upaya Meningkatkan Literasi Dan Numerasi Di Era Digital Pada Siswa Smk Dharma Bhakti Surabaya Melalui Program Kampus Mengajar Angkatan 6 Reicha Artha Maudia; Diana Juni Mulyati
Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Vol. 2 No. 1 (2024): Januari : Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pandawa.v2i1.511

Abstract

As the times evolve and consumption rates increase, waste management has become one of the primary challenges faced by communities, particularly in the Rw 02 Gunungsari Surabaya area. In an effort to address the negative impacts of production and waste disposal, the city government, especially the Dinas Lingkungan Hidup Surabaya, has initiated the MBKM KZW ( Zero Waste Village ) as an innovative and sustainable solution. Zero Waste is not just a slogan, it is a lifestyle that teaches us to change consumption paradigms and appreciate natural resource. One of the main pillars of the Zero Waste movement is waste reduction. This involves awareness of the sources of waste around us and concrete steps to minimize it. From reducing the use of single-use plastics to choosing products with eco-friendly packaging, every small action has positive impact on the environment. The key to the success of the KZW program is collaboration and active involvement of various stakeholders. This is includes the Dinas Lingkungan Hidup Surabaya, the community of Rw 02 Gunungsari Surabaya, and students from the Universitas 17 Agustus 1945 Surabaya, working together to reduce waste. Innovation in waste management needs to be encouraged. Adopting a Zero Waste lifestyle is not an easy task, but with awareness, education, and sustainable actions, we can collectively create positive change towards a more sustainable and environmentally friendly future. Zero Waste is not just about minimizing waste, it is also about maximizing our potential to live in harmony with nature.
Pengaruh Store Atmosphere, Kualitas Pelayanan, dan Ragam Produk terhadap Keputusan Pembelian di Restoran Yaw Yaw Surabaya Reicha Artha Maudia; Agung Pujianto; Ute Chairuz M.Nasution
Anggaran : Jurnal Publikasi Ekonomi dan Akuntansi Vol. 3 No. 2 (2025): Juni : Anggaran : Jurnal Publikasi Ekonomi dan Akuntansi
Publisher : Asosiasi Riset Ekonomi dan Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/anggaran.v3i2.1510

Abstract

The purpose of this study is to determine and analyze the influence of store atmosphere, service quality, and product variety on purchasing decisions at Yaw Yaw Restaurant, Surabaya. This study adopted a quantitative method involving 96 respondents, who were consumers of Yaw Yaw Restaurant in Surabaya and its surroundings. Sampling was carried out using a non-probability sampling technique with a convenience sampling method, where the selected respondents had at least made a purchase once. The collected data was then processed using SPSS software version 25. The results of the analysis showed that store atmosphere has a positive influence on consumer purchasing decisions at Yaw Yaw Restaurant, Surabaya. Likewise, service quality and product variety also positively influence consumer purchasing decisions at Yaw Yaw Restaurant, Surabaya. In this study, the most influential variable is service quality, therefore it is necessary to maintain excellent service quality in a restaurant. High-quality service is directly correlated with increased purchasing decisions based on consumer purchasing experiences. In this study, there is also a variable that has the lowest influence, namely the product variety variable. Yaw Yaw Restaurant, Surabaya needs to review its product variety strategy, ensure that the existing variations are truly relevant and provide added value, while still prioritizing improving the atmosphere and service.
Co-Authors Agung Pujianto Mulyati, Diana Juni Ute Chairuz M.Nasution