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All Journal Cakrawangsa Bisnis
Suparmono Suparmono
STIM YKPN Yogyakarta
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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The Influence of Motivation, Work Environment, and Leadership on Employee Work Productivity at PT. Pos Indonesia Persero Sherly Novianti; Suparmono Suparmono
Cakrawangsa Bisnis: Jurnal Ilmiah Mahasiswa Vol 2, No 1 (2021): April
Publisher : Sekolah Tinggi Ilmu Manajemen YKPN Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35917/cb.v2i1.239

Abstract

 Abstract This study aims to analyze the effect of motivation, work for the environment, and leadership on employee productivity partially. This research was conducted at PT Pos Indonesia Plemburan Yogyakarta branch. The population in this study were permanent employees of PT Pos Indonesia Plemburan Yogyakarta branch, amounting to 114 employees with non-probability sampling technique using a purposive sampling method. This type of research used a survey method and used a quantitative approach. Based on the results of the study using the t-test, it was found that the motivation variable had a significant effect on employee work productivity. The result is that motivation, work environment, and leadership have a positive and significant effect on the work productivity of employees at PT Pos Indonesia Plemburan Yogyakarta Branch. Meanwhile, based on the results of the coefficient of determination test (R2) of 0.302 or 30.2%.
Pengaruh Kualitas Pelayanan terhadap Kepuasan Pelanggan pada Warunk Gacoan Colombo Sleman Yogyakarta Abdul Rhosid Saputro; Suparmono Suparmono
Cakrawangsa Bisnis: Jurnal Ilmiah Mahasiswa Vol 1, No 2 (2020): Oktober
Publisher : Sekolah Tinggi Ilmu Manajemen YKPN Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35917/cb.v1i2.189

Abstract

This study aims to explain the effect of service quality variables on customer satisfaction at Warunk Gacoan Colombo, Yogyakarta. The variables used for service quality consist of: Tangible, Reliability, Responsiveness, Assurance, Empathy. The sampling method used purposive sampling technique, namely sampling based on considerations in accordance with the purpose of the study, with a sample size of 130 respondents obtained by the Hair formula. The data analysis techniques used were instrument test, basic assumption test, classical assumption test, multiple linear regression analysis, and hypothesis testing. Based on the analysis results that have been described, it can be concluded that the variables reliability, tangible, assurance, and empathy have a positive and significant effect on customer satisfaction. Responsiveness has a negative and insignificant effect on customer satisfaction. Meanwhile, the variables have a positive and insignificant effect on customer satisfaction. The contribution of this study is in terms of the finding that the quality of service in the restaurant business which is developing and becoming a trend for young people is that responsiveness is not so considered in determining service satisfaction.
Co-Authors Abdul Rhosid Saputro Sherly Novianti