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All Journal Jurnal Bisnis Kreatif dan Inovatif JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI
Gina Jaudah
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Perancangan Ulang Tata Letak Fasilitas Guna Memaksimalkan Produktivitas Kerja Pada Toko Sukses Bersaudara Gina Jaudah; Aulia Mardatila; Amirah Hamidah; Muhammad Rizky Raihan Aziz
Jurnal Bisnis Kreatif dan Inovatif Vol. 1 No. 2 (2024): Juni : Jurnal Bisnis Kreatif dan Inovatif
Publisher : Asosiasi Riset Ilmu Manajemen dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jubikin.v1i2.128

Abstract

Today's business developments are increasingly diverse, including retail businesses. Retail in Indonesia is currently growing rapidly. In every corner of the city, it cannot be denied that many retail shops have been built, not only to make a profit but also to provide facilities to the community which is also growing and has more and more needs that must be met. Retail is one of the retail stores in Indonesia which is currently developing. To make work and activities easier, the Blue Green Line Shop needs to improve its spatial layout. The spatial layout that the shop has designed is still considered less effective and efficient. Due to the placement of the freezer which is not visible to customers and the refrigerator which blocks the cashier, it disturbs customers in the payment process. The methods used are the ARC (Activity Relationship Chart) and TCR (Total Closeness Rating) methods. The results of this research show that the cashier has the highest score from the TCR calculation results, namely 168 and has an influence on the course of shop activities using the TCR worksheet, as well as the proposed placement of the freezer right next to the entrance so it is not visible and the refrigerator blocks the cashier from being moved to another row of refrigerators, so that work and activities can run as they should.
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 Amirah Hamidah Aulia Mardatila Azrina Qisthina Zamila Chintya Eka Putri Fauzan Ariq Manalu, Doni Sahat Tua Muhammad Rizky Raihan Aziz Riza Muharmayenti Vela Rostwentivaivi