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PERAN EFISIENSI OPERASIONAL MEMEDIASI PENGARUH KUALITAS LAYANAN TERHADAP KINERJA PERUSAHAAN PADA INDUSTRI JASA PARIWISATA I Made Adi Sudana; Ni Nyoman Ayu Diantini
E-Jurnal Manajemen Vol. 14 No. 12 (2025)
Publisher : Program Studi Manajemen Fakultas Ekonomi dan Bisnis Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/EJMUNUD.2025.v14.i12.p06

Abstract

Kinerja perusahaan industri jasa pariwisata adalah tingkat keberhasilan perusahaan dalam memberikan layanan terbaik kepada wisatawan, yang tercermin dari peningkatan kunjungan, dan pertumbuhan pendapatan. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana efisiensi operasional berfungsi sebagai mediator antara kualitas layanan dan kinerja bisnis di sektor jasa pariwisata. Dalam penelitian ini, 79 orang dijadikan sampel. Pendekatan sampling jenuh digunakan dalam proses pengambilan sampel, serta kuesioner digunakan untuk memperoleh data. Metode pengolahan data yang digunakan yaitu SEM-PLS karena menggunakan variabel mediasi dan data tidak harus berdistribusi normal. Temuan penelitian menunjukkan kualitas layanan memiliki dampak positif dan signifikan pada kinerja perusahaan, efisiensi operasional tidak berpengaruh kinerja perusahaan, dan efisiensi operasional belum mampu memediasi hubungan antara kualitas layanan dan kinerja perusahaan. Implikasi penelitian yaitu memberikan wawasan penting bagi pengelola destinasi industri jasa pariwisata, di mana peningkatan kualitas layanan terbukti secara signifikan dapat mendorong kinerja perusahaan. Sementara itu, meskipun efisiensi operasional juga menunjukkan bermanfaat namun tidak berdampak signifikan terhadap kinerja secara statistik. Ini menunjukkan bahwa perbaikan efisiensi operasional saja belum cukup kuat untuk memberikan kontribusi nyata terhadap peningkatan kinerja.   The performance of a tourism service industry company is the company's level of success in providing the best service to tourists, as reflected in increased visits and revenue growth. The purpose of this study is to determine how operational efficiency mediates the relationship between service quality and business performance in the tourism service sector. A sample of 79 people was selected for this study. A saturated sampling approach was used in the sampling process, and a questionnaire was used to obtain data. The data processing method used was SEM-PLS because it uses mediating variables and the data does not have to be normally distributed. The research findings indicate that service quality has a positive and significant impact on company performance, operational efficiency does not affect company performance, and operational efficiency is not yet able to mediate the relationship between service quality and company performance. The implications of this study are that it provides important insights for tourism service industry destination managers, where improving service quality has been proven to significantly boost company performance. Meanwhile, although operational efficiency also shows benefits, it does not have a statistically significant impact on performance. This indicates that improving operational efficiency alone is not strong enough to make a real contribution to performance improvement.
Evaluasi Proses Pengendalian Kualitas Produksi Roti di CV Chic Bakery untuk Meningkatkan Standar Produk I Gusti Ngurah Giri Kencana; Ni Nyoman Ayu Diantini
OPTIMAL Jurnal Ekonomi dan Manajemen Vol. 5 No. 4 (2025): Desember OPTIMAL: Jurnal Ekonomi dan Manajemen
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/optimal.v5i4.7760

Abstract

This study aims to analyze the bread quality control system at CV Chic Bakery using the Statistical Quality Control (SQC) method and a quality cost analysis approach. CV Chic Bakery is a manufacturing company that produces croissants with an average production volume of 300 pieces per day. Although the company has implemented quality control, there are still problems related to defective products, as reflected in the damage rate reaching 5.98% of the total annual production. This problem requires further evaluation to improve the production process and product quality. The research method used is descriptive quantitative with a case study approach. Data were collected through direct observation at the company and interviews with related staff. Furthermore, the data obtained were analyzed using SQC tools such as flowcharts, check sheets, histograms, P-charts, scatter plots, and fishbone diagrams to identify the causes of defects. The results showed that the most dominant types of defects were bread that was not up to standard and dough that was too high. In addition, the quality cost analysis revealed that the company still needs to improve the cost-effectiveness of supervision and prevention to ensure more consistent product quality. This research provides a significant contribution to the management of CV Chic Bakery by identifying the root causes of production defects through a structured SQC method. Furthermore, this research also suggests optimizing quality costs, which include prevention and control costs, to increase profitability and customer satisfaction. It is hoped that the results of this research can provide insights for continuous improvement in product quality control and production processes in other bakery manufacturing companies, as well as support better product competitiveness in the market.