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All Journal JURNAL RUMPUN MANAJEMEN DAN EKONOMI JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI
Riza Muharmayenti
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Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Mathematics Social Sciences

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Perencanaan Ulang Tata Letak Fasilitas Menggunakan Metode Activity Relationship Chart (ARC) Pada Taufiq Mart Kabupaten Solok Selatan Sumatera Barat Diva Nurfitrianti Azizah; Yunus Al Gaza; Riza Muharmayenti; Zulhan Andika
JURNAL RUMPUN MANAJEMEN DAN EKONOMI Vol. 1 No. 2 (2024): Mei
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jrme.v1i2.1474

Abstract

Taufiq Mart is a supermarket that offers various types of goods including household necessities, stationery, frozen food and fruit. Even though it is popular among consumers, Taufiq Mart has problems with less than optimal store layout, such as there are still many empty rooms so it needs to reorganize the Taufiq Mart facilities which are not yet optimal. To overcome this problem, it is necessary to redesign the store layout using analytical methods such as the Activity Relationship Chart (ARC), with data from various sources. The analysis results show that the freezer section is the main priority in remaking the layout because it has the highest TCR value. It is hoped that the new layout changes will increase operational efficiency and consumer comfort at Taufiq Mart.
Analisis Pengaruh Atribut Terhadap Keputusan Pembelian Roti Soek Padjadjaran Bogor Doni Sahat Tua Manalu; Vela Rostwentivaivi; Gina Jaudah; Chintya Eka Putri; Azrina Qisthina Zamila; Riza Muharmayenti; Fauzan Ariq
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 1 No. 1 (2024): Mei
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v1i1.76

Abstract

Bread is a staple food for people abroad. However, as time progressed, Indonesian people began to make bread one of the staple foods that was consumed quite often. This research data uses qualitative and quantitative methods with primary and secondary data collection which is processed using fishbein analysis and multiple linear regression. The aim of this research is to determine the significant level of influence of the attributes of taste, aroma, texture, price, packaging design, product durability, product availability, service and cleanliness of the place on purchasing Roti Soek Padjadjaran products. Fishbein's analysis shows that the attributes of taste, price, product durability and service are the attributes with the four highest ratings. Multiple linear analysis shows the results that the taste and service attributes are the attributes that have a significant positive influence as variables that influence purchasing decisions for Soek Padjajaran Roti using a confidence level of 95 percent.
Co-Authors Azrina Qisthina Zamila Chintya Eka Putri Diva Nurfitrianti Azizah Fauzan Ariq Gina Jaudah Manalu, Doni Sahat Tua Vela Rostwentivaivi Yunus Al Gaza Zulhan Andika