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Mutqi Sopiawadi
Sekolah Tinggi Ilmu Ekonomi Sutaatmadja , Subang, Indonesia
Economics, Econometrics & Finance

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DESCRIPTIVE ANALYSIS OF FACTORS THAT INFLUENCE LOCATION DETERMINATION OF PT YAKULT FACTORY SEREMBAN MALAYSIA Dima Rianda; Kuncorisidi Kuncorisidi; Mutqi Sopiawadi
DIMENSIA (Diskursus Ilmu Manajemen STIESA) Vol. 17 No. 1 (2020): Maret
Publisher : STIESA Press

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Determining the location of the business is an activity that is not easy, many factors affect the decision in determining the location because it involves the company's operational costs. This study aims to determine the factors that were taken into consideration by PT Yakult Factory Seremban Malaysia in choosing the current location of the factory. This study uses descriptive qualitative methods, data collected through interviews and observations in the field as well as reviewing secondary data related to in-depth research object information from informants who have been determined and carried out continuously until saturated. The results of the study revealed that the factors that were taken into consideration in selecting the business location of PT. Yakult Factory Seremban Malaysia namely; 1) availability of labor, 2) availability of electricity, 3) transportation facilities, 4) health, safety and fire prevention services, 5) local government regulations, 6) community attitudes, 7) land and building costs, 8) Possible expansion 9) Road Width. 10) Sewer 11) Location of raw materials 12) Market location. Factors that are not given much attention in determining the business location for PT. Yakult Factory Seremban Malaysia namely; 1) housing, education, shopping, and telecommunications facilities; 2) Parking area
QUALITY ANALYSIS OF SERVICE WITH SERVQUAL (SERVICE QUALITY) METHOD IN TINI CAKE CATERING & COOKIES MALAYSIA RESTAURANT Silmi Yuthika Sany; Kuncorosidi Kuncorosidi; Mutqi Sopiawadi
DIMENSIA (Diskursus Ilmu Manajemen STIESA) Vol. 17 No. 1 (2020): Maret
Publisher : STIESA Press

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Restaurant Catering Tini Cake & Cookies is a homemade catering based restaurant that provides buffet food in Malaysia. The purpose of this study is to analyze on service quality and determine the attributes that become a priority in improving the quality of restaurant service Tini Cake & Cookies. The methode used in this research is Servqual (Service Quality). This method measures the quality of service and be used to analyze the cause of service problem and dimensions used in this research are tangibles, reliability, responsiveness, empathy, and assurance. From the research result can be seen that the quality of service at the restaurant has not meet the need and desires of consumers. Based on the Servqual analysis shows that the attribute of improvement priority is attribute RES3 (the speed of the restaurant in responding to conditions when seat is full) from Responsiveness dimension. Based on the assesment, the attribute has the greatest negative gap value of -0,64 so it needs to be improved from human side.
Co-Authors Dima Rianda Kuncorisidi Kuncorisidi Kuncorosidi Kuncorosidi Silmi Yuthika Sany