Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Manajemen dan Kewirausahaan
Nursaban Rommy
Jurusan Manajemen Universitas Halu Oleo
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PENGARUH FOOD QUALITY, SERVICE QUALITY, DAN BRAND IMAGE TERHADAP KEPUTUSAN PEMBELIAN PADA MCDONALD’S DI KOTA KENDARI Revi Julianingsih; Patwayati; Nursaban Rommy; Endro Sukotjo; Riski Amalia Madi; Nurul Ittaqullah
Jurnal Manajemen dan Kewirausahaan Vol. 16 No. 2 (2024): Jurnal Manajemen dan Kewirausahaan
Publisher : Jurusan Manajemen FEB UHO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55598/jmk.v16i2.11

Abstract

This research aims to determine the influence of food quality, Service Quality, and Brand image on McDonald's purchasing decisions, to determine the influence of food quality on Mcdonald's purchasing decisions, to determine the influence of Service Quality on Mcdonald's purchasing decisions, to determine the influence of Brand image on Mcdonald's Kendari purchasing decisions. The sampling technique in this research is the Incidental Sampling and Purposive Sampling methods. The total sample in this study was 96 respondents who were Mcdonald's consumers in the city of Kendari. The data analysis used is descriptive analysis and multiple linear regression analysis using SPSS software. Based on the research results that the food quality, Service Quality and Brand image variables together or simultaneously have a positive and significant influence on McDonald's purchasing decisions, the food quality variable partially does not have a positive and significant influence on the decision to return McDonald's products. Furthermore, the Service Quality variable partially has a positive and significant influence on the decision to return McDonald's products and the Brand image variable partially has a positive and significant influence on the decision to return McDonald's products.
ANALISIS ORIENTASI KEWIRAUSAHAAN DAN KEUNGGULAN BERSAING DALAM MENINGKATKAN KINERJA PEMASARAN UMKM DI KOTA KENDARI Laode Asfahyadin Aliddin; Sudirman Zaid; Samdin; Nursaban Rommy; Dzulfikri Azis Muthalib
Jurnal Manajemen dan Kewirausahaan Vol. 17 No. 1 (2025): Jurnal Manajemen dan Kewirausahaan
Publisher : Jurusan Manajemen FEB UHO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55598/jmk.v17i1.23

Abstract

Abstract The purpose of this study is to examine and explain entrepreneurial orientation and competitive advantage in improving the marketing performance of MSMEs in Kendari City. This study design is based on a quantitative approach using cross-sectional survey data collection methods. Data collection was conducted using a questionnaire instrument. The research sample consists of 96 MSME actors in Kendari City. The analytical tool used for hypothesis testing is multiple regression analysis. The study results indicate that: (1) Entrepreneurial orientation has a positive and significant effect on marketing performance. This means that an increase in the entrepreneurial orientation of MSME actors in Kendari City will be followed by a tangible improvement in marketing performance. (2) Competitive advantage has a positive and significant effect on marketing performance. This means that an increase in the competitive advantage of MSME actors in Kendari City will be followed by a tangible improvement in marketing performance.
ANALISIS STRATEGI BISNIS PADA WARUNG MAKAN CHINESE FOOD KENDEDESS DI KOTA KENDARI Muhamad Bahtiar; Nursaban Rommy; Nurul Ittaqullah; Fauzan; Markoni
Jurnal Manajemen dan Kewirausahaan Vol. 17 No. 1 (2025): Jurnal Manajemen dan Kewirausahaan
Publisher : Jurusan Manajemen FEB UHO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55598/jmk.v17i1.28

Abstract

This study aims to identify the micro-business strategies of the Chinese Food Kendedess restaurant using SWOT analysis and to explore strategies for its development. The Kendedess restaurant implements various strategies to maintain the sustainability and quality of its culinary business. Its primary focus is on authentic flavors and friendly service, creating a comfortable atmosphere that encourages customer loyalty. During challenging economic times, the restaurant offers budget-friendly menus and discounts for online orders, allowing customers to enjoy high-quality meals without financial strain. Operational efficiency is maintained through clear task delegation among employees. The SWOT analysis reveals strengths such as a recognized brand (0.60), fresh cuisine (1.00), and excellent service (1.00), with a total strength score of 4.20. However, weaknesses like ineffective promotion (0.60) and suboptimal delivery service (0.50) pose challenges. Opportunities from lifestyle changes (1.00) and a large market segment (1.50) support growth, despite threats such as intense competition (0.90) and inflation (0.75). The total internal factor score is 6.65, while the total external factor score is 7.15, indicating challenges alongside opportunities for sustainable growth
Co-Authors Alidin, La Ode Asfahyadin Endro Sukotjo Fauzan Madi, Riski Amali Markoni Muhamad Bahtiar Muthalib, Dzulfikri Azis Nurul Ittaqullah Patwayati Revi Julianingsih Samdin Sudirman Zaid