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JURNAL EMBA : JURNAL RISET EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI
Published by Universitas Sam Ratulangi
ISSN : 23031174     EISSN : 26226219     DOI : https://doi.org/10.35794/emba.v10i2.39971
Core Subject : Economy,
Economics, Econometrics & Finance
Jurnal EMBA merupakan terbitan berkala sebagai sarana untuk menyebarluaskan hasil penelitian dan ilmu pengetahuan dibidang ekonomi. Diterbitkan oleh Fakultas Ekonomi dan Bisnis Univeristas Sam Ratulangi Manado. Jurnal ini diterbitkan 4 kali setahun, sejak tahun 2012. Setiap artikel direview oleh para pakar secara double blind peer review system. JE menerima tulisan atau karya ilmiah hasil-hasil penelitian dibidang Ilmu Ekonomi, Manajemen dan Akuntansi, yang belum pernah dipublikasikan dalam jurnal lainnya.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 12 Documents
 1   2 
Search results for , issue "Vol 2, No 2 (2014): Jurnal EMBA, HAL 966 - 1089" : 12 Documents clear
PENENTUAN HARGA POKOK PRODUKSI DALAM MENETAPKAN HARGA JUAL PADA UD. MARTABAK MAS NARTO DI MANADO Pricilia, Pricilia; Sondakh, Jullie J.; Poputra, Agus T.
Jurnal EMBA : Jurnal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi Vol 2, No 2 (2014): Jurnal EMBA, HAL 966 - 1089
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.048 KB) | DOI: 10.35794/emba.2.2.2014.4488

Abstract

Biaya produksi harus dicatat dengan baik dan dihitung dengan benar sehingga dapat menghasilkan harga pokok produk yang tepat. Dengan demikian perusahaan dapat menetapkan harga jual yang kompetitif, yang dapat mengoptimalkan laba sekaligus memenuhi kebutuhan konsumen. Tujuan penelitian ini adalah untuk mengetahui apakah dalam menetapkan harga jual martabak sudah sesuai dengan perhitungan akuntansi biaya. Metode yang digunakan adalah deskriptif kuantitatif dengan teknik analisis menggunakan metode full costing. Hasil penelitian menunjukkan bahwa penentuan perhitungan (HPP) dilakukan dengan menggunakan intuisi atau naluri dari pimpinan perusahaan. Hasil akhirnya bahwa HPP menurut perusahaan UD. Martabak Mas Narto lebih tinggi dari pada HPP yang telah ditentukan berdasarkan perhitungan akuntansi biaya. Sebaiknya pimpinan menganalisis kembali berapa seharusnya harga jual yang sesuai dengan permintaan masyarakat pada umumnya, dan untuk menentukan kelayakan harga jual perusahaan dapat meminimalisir kerugian karena calon pembeli tidak berpindah. Kata kunci: harga pokok produksi, harga
THE IMPORTANCE PERFORMANCE ANALYSIS OF PHYSICAL ENVIRONMENT FROM CUSTOMER PERSPECTIVE AT MCDONALD’S MANADO Warouw, Raymond; Lapian, Joyce
Jurnal EMBA : Jurnal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi Vol 2, No 2 (2014): Jurnal EMBA, HAL 966 - 1089
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (389.251 KB) | DOI: 10.35794/emba.2.2.2014.4479

Abstract

McDonald’s Manado is one of fast food restaurants that improved their service, it can be seen from their physical environment. The aim of this research is to analyze the importance and performance of physical environment at McDonald’s Manado, whether the use of physical environment of McDonald’s is optimal or not. The type of this research is descriptive quantitative methods by using Importance-Performance Analysis (IPA) as the analytical tool. The population of this research is the customers of McDonald’s Manado where the sample size is taken from 100 customers. This research findings that Walkways Arranged is important but not good in the performance for customers. Style of Décor, Parking Space, Lighting, Menu Information are important and have a good performance to customers. Noise, Scent, Signage, Temperature, Shape of Furnishing have low priority to customers. McDonald’s management should give special attention in order to improve and  increase the performance of Walkways Arranged. The management should keep give the highest attention to Style of Décor, Parking Space, Lighting, Menu Information in order to keep the highest performance that have been achieved. Noise, Scent, Signage, Temperature, Shape of furnishing have low priority, so the management should not give more attention to this attributes. Keywords: physical environment, importance-performance analysis, mcdonald’s

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