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All Journal NUSANTARA : Jurnal Ilmu Pengetahuan Sosial Jurnal Manajemen
Yudha Tama, Firgiawan
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education

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EFEKTIVITAS RUANG OPEN SPACE TERHADAP KOLABORASI DAN PRODUKTIVITAS PENGGUNA DI GEDUNG DIREKTORAT PERGURUAN TINGGI VOKASI Dzulfikar J, Dzikri; Yudha Tama, Firgiawan; Chaniago, Harmon
NUSANTARA : Jurnal Ilmu Pengetahuan Sosial Vol 12, No 6 (2025): Nusantara : Jurnal Ilmu Pengetahuan Sosial
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jips.v12i6.2025.2531-2538

Abstract

Penataan ruang kerja memiliki peran penting dalam mendukung efektivitas kerja, khususnya dalam aspek kolaborasi dan produktivitas pegawai. Salah satu pendekatan desain yang semakin banyak diterapkan adalah konsep open space, yakni ruang terbuka tanpa sekat yang fleksibel dan mendorong interaksi spontan antar pengguna. Di lingkungan perguruan tinggi vokasi, khususnya pada unit direktorat, kebutuhan akan ruang diskusi informal dan kolaboratif menjadi penting untuk mendukung ritme kerja yang dinamis dan kebutuhan koordinasi antarbagian. Hal ini menjadi relevan terutama ketika struktur ruang utama masih mengandalkan tata letak kantor konvensional yang bersifat tertutup. Penelitian ini bertujuan untuk menganalisis efektivitas ruang open space yang terletak di area lobby Gedung Direktorat salah satu perguruan tinggi vokasi negeri di Indonesia. Metode penelitian yang digunakan adalah pendekatan kuantitatif melalui penyebaran kuesioner kepada pegawai direktorat dan tamu institusi, seperti mahasiswa maupun mitra eksternal. Hasil penelitian menunjukkan bahwa ruang open space memberikan dampak positif terhadap kolaborasi dan produktivitas, terutama dalam hal kenyamanan berinteraksi, fleksibilitas penggunaan ruang, dan efisiensi waktu kerja. Temuan ini memberikan dasar untuk pengembangan desain ruang kerja yang lebih adaptif dan kolaboratif di lingkungan pendidikan tinggi.
The Role of Location Accessibility and Servicescape in Shaping Customer Satisfaction and Loyalty: Evidence from Traditional Food Microenterprise Yudha Tama, Firgiawan; Helmy Kusuma, Mochamad; Wilar Mahinda, Razan; Alifianti Rusyana, Vivin; Citra Paramita, Zhafira; Indriani Pratami, Eggi; Rafdinal, Wahyu
Jurnal Manajemen Vol. 15 No. 2 (2025): Jurnal Manajemen
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30656/zgpk9831

Abstract

This study investigates how location accessibility and the quality of the physical service environment (servicescape) shape perceived value for money, customer satisfaction, and customer loyalty within traditional micro-scale culinary businesses, particularly warung soto.The intensifying competition in the food industry has increased the importance of creating meaningful dining experiences, making both spatial accessibility and environmental design crucial determinants of customer evaluations. A quantitative research design was employed by distributing an online questionnaire to 100 individuals who had previously visited a warung soto. The data were analyzed using the SEM-PLS approach via SmartPLS 4.0 to assess measurement validity, construct reliability, and the structural relationships among variables. The findings reveal that both location accessibility and servicescape exert significant positive effects on perceived value for money and customer satisfaction. Furthermore, perceived value for money enhances customer satisfaction but does not directly lead to customer loyalty, indicating that positive value perceptions must be accompanied by satisfying experiences to encourage repeat patronage. In contrast, customer satisfaction emerged as the strongest predictor of customer loyalty, emphasizing that a consistently positive dining experience is essential for building long-term commitment. Overall, the study highlights the strategic importance of enhancing accessibility, improving physical service environments, and ensuring pleasant customer experiences to strengthen perceived value and foster loyalty within traditional micro food enterprises. Future research is encouraged to broaden the scope of variables and contexts to enrich insights into consumer behavior in the culinary sector.
Co-Authors Alifianti Rusyana, Vivin Chaniago, Harmon Citra Paramita, Zhafira Dzulfikar J, Dzikri Helmy Kusuma, Mochamad Indriani Pratami, Eggi Rafdinal, Wahyu Wilar Mahinda, Razan