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Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan
Published by Politeknik Negeri Bengkalis
ISSN : -     EISSN : 27768139     DOI : https://doi.org/10.35314/inovbizmik.v2i1.2591
Core Subject : Economy,
Economics, Econometrics & Finance
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan (Inovbiz MIK) focuses on how we gain knowledge through innovation and how knowledge encourages the innovation in management, investment and entrepreneurship. It is provided for writer, researcher, professor, and practitioner who want to publish their research reports or articles, theoritical or critical study, original and up to date ideas. Inovbiz MIK has a broad scope in the following areas including Management, Investment, and Entrepreneurship. Inovbiz MIK is an open access journal. Readers may read, download, copy, distribute, print, search, or link to the full texts of these articles without any charge. All submitted papers are peer reviewed before being accepted for publication. The authors who intend to submit manuscripts to Inovbiz should follow the norms described in the guidelines. Each volume in a year is published in electronic form with a different number. The publication with the number 1 is June and the number 2 is December.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 63 Documents
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Cover, Editor, Daftar Isi Editor editor
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 1, No 2 (2021): Edisi Desember 2021
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (444.026 KB) | DOI: 10.35314/inovbizmik.v1i2.2296

Abstract

The Influence of Price and Store Atmosphere on Cafe Customer Satisfaction in Bengkalis (Case Study at Bikin Betah Cafe) Wilda Niati
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 1, No 2 (2021): Edisi Desember 2021
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.674 KB) | DOI: 10.35314/inovbizmik.v1i2.2238

Abstract

The objective of this study was to determine the influence of price and store atmosphere on customer satisfaction. The study was faced at Bikin Betah Cafe Bengkalis in May until June 2020. The population of the research were customers with unknown and unlimited numbers in Bikin Betah Cafe. There were 100 respondents from Bengkalis who have visited Bikin Betah Cafe. The data was collected using an online questionnaire and purposive sampling. Data analysis method used desctiptive statistic and multiple linear regression by doing F Test and t test. According to the research results, all hypotheses have a positive and significant influence on customer satisfaction. Price and store atmosphere, together or partially, have a positive and significant effect on customer satisfaction.
Bos Salad Competitive Advantages Analysis Using Strategic Position and Action Evaluation (SPACE) Matrix Analysis Viky Octaviyona
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 3, No 1 (2023): Edisi Juni 2023
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35314/inovbizmik.v3i1.3194

Abstract

This study aims to determine the right strategy to be applied to the Bos Salad Business by using a Strategic Position and Action Evaluation. In this sample, there are three business ventures, namely, bos salad as an internal party as the party being studied, Floor Cafe and New Fanelco as external parties who are the closest competitors to Bos Salad. Data collection methods in this study using questionnaires and interviews. The variables used in this study are four variables. The analytical method uses a parabolic non-liner secular trend using OLS (Ordinal Least Square). Based on the results of the research conducted, the right strategy for Bos Salad is an Aggressive Strategy, in which Financial Strength and Competitive Advantage dominate the business.
Comparative Analysisi Of Export Competitiveness Of Indonesia Cocoa Beans To Malaysia Before And After The Export Duty Policy Elda Septia
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 3, No 1 (2023): Edisi Juni 2023
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35314/inovbizmik.v3i1.3315

Abstract

The purpose of this study is to determine the comparative analysis of the competitiveness of Indonesian cocoa bean exports to Malaysia before and after the export duty policy. The research method used is descriptive quantitative method. The period studied is 2001 - 2020 or for twenty years. The data used for analysis in this study were obtained from the official website of the Central Bureau of Statistics, the United Nation Commodity Trade Statistics, the Food and Agriculture Organization of the United Nations, the Directorate General of Horticulture, and the Ministry of Trade of the Republic of Indonesia. The data analysis method used is Revealed Comparative Advantage (RCA), and the least square dummy variable (LSDV). The results of the RCA analysis of Indonesian cocoa exports to Malaysia before and after the export duty policy in 2001-2020 had a comparative competitiveness of >1. It can be concluded that overall the RCA of Indonesia's cocoa exports to Malaysia before and after the implementation of the export duty policy had differences, which can be seen from the average value of the RCA exports
Analysis of the Influence of Service Quality and Customer Satisfaction on Consumer Loyalty (Case Study on the Berlian Hotel Restaurant) Putri Julianti Tampubolon; M. Alkadri Perdana
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 3, No 1 (2023): Edisi Juni 2023
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35314/inovbizmik.v3i1.3199

Abstract

Di era globalisasi saat ini, industri jasa yang terdiri dari berbagai industri seperti telekomunikasi, transportasi, perbankan, dan khususnya perhotelan berkembang pesat. Hospitality merupakan upaya melayani konsumen dengan menggabungkan produk dan jasa. Dengan desain bangunan, interior dan eksterior kamar hotel, suasana yang tercipta di kamar hotel dan restoran, serta makanan dan minuman yang dijual beserta segala fasilitas yang ada dan produk yang ditawarkan. Dalam penelitian ini peneliti menganalisis pengaruh kualitas pelayanan dan kepuasan pelanggan terhadap loyalitas pelanggan di Rumah Makan Berlian Hotel Bengkalis. Penelitian ini menggunakan metode kuantitatif dengan menggunakan metode non probability sampling dengan purposive sampling. Sampel dalam penelitian ini sebanyak 100 responden, pengolahan data menggunakan aplikasi IBM SPSS versi 26 dengan pengujian analisis regresi linier berganda yang meliputi uji validitas, uji reliabilitas, uji T, uji F, dan koefisien determinasi (R2). Hasil penelitian ini menunjukkan bahwa: 1) kualitas pelayanan berpengaruh positif dan signifikan terhadap loyalitas pelanggan pada Restoran Berlian Hotel Bengkalis, 2) kepuasan pelanggan berpengaruh positif dan signifikan terhadap loyalitas pelanggan pada Restoran Hotel Berlian Bengkalis, 3) koefisien determinasi (R2) adalah 0,829. Artinya kualitas pelayanan dan kepuasan pelanggan mempengaruhi loyalitas pelanggan pada Restoran Berlian Hotel Bengkalis sebesar 82,9% sedangkan sisanya sebesar 17,1% dipengaruhi oleh variabel lain yang tidak diteliti dalam penelitian ini.Kata Kunci : Kualitas Pelayanan, Kepuasan Pelanggan, Loyalitas Pelanggan.
Leadership Quality in the Millennial Era in Achieving Organizational Goals Abdul Aziz; Ratni Prima Lita; Rida Rahim; Veri nita
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 3, No 1 (2023): Edisi Juni 2023
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35314/inovbizmik.v3i1.3316

Abstract

Becoming a leader in the era of the industrial revolution and the evolution of society or better known as the millennial era requires a different leadership style. George Bradt said, "Don't even try to manage Millennials but lead them". The basic concept of this journal is extracted from the results of a review of 5 (five) International Journals and is supported by articles and other relevant journals. The important thing that a leader needs to understand is knowledge which includes science, morals and art. Science will determine what is right and wrong, morals will determine good and bad, and art will determine what is beautiful and ugly. All of that will be a good aesthetic if a leader collaborates with each other, especially in carrying out work programs in achieving organizational goals. Schnatterly et al. (2018) says that a good leader is an ethical servant who arouses high commitment from his followers. Meanwhile, Oboh et al. (2020) states that honesty, integrity, trust, and courtesy are some of the manifestations of ethical values that must be owned and carried out by leaders, including when the leader runs a business.
Business Development Strategy of Nii Kutchen Bakery Bengkalis Using Business Model Canvas and SWOT Analysis Feby Sisca; Hutomo Atman Maulana
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 3, No 1 (2023): Edisi Juni 2023
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35314/inovbizmik.v3i1.3202

Abstract

This study aims to design a strategy for developing a Bakery business using the Business Model Canvas and SWOT Analysis approach at Nii Kutchen Bakery Bengkalis. The type of research used by the author is descriptive qualitative with the aim of designing new strategies that are used to maintain business and develop businesses that are increasingly competitive. Data collection techniques in this study were interviews, observation and documentation. The object of this research is Nii Kutchen Bakery Bengkalis. The results of the study show that the results of the Business Model Canvas at Nii Kutchen Bakery Bengkalis indicate the need for a new strategy change because there are still many segments that cannot compete with competitors. So it can be concluded that it is necessary to design a new strategy through SWOT Analysis on each element of the Business Model Canvas to be implemented by Nii Kutchen Bakery Bengkalis in the future.
Business Development of Air Tebu (Sugarcane Water) in Sungai Alam Village kartika alfira; Adrian Irnanda Pratama
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 3, No 1 (2023): Edisi Juni 2023
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35314/inovbizmik.v3i1.3182

Abstract

The purpose of this final project is to develop this business by creating product diversification, business branding, packaging, new booths, logos, Standard Operating   Procedures   (SOP),   marketing   mix,   constraints   and   solutions encountered during the implementation of this final project to increasing income. This final project uses 3 methods consisting of a project preparation plan, project implementation plan and project accomplishment plan. The results of the implementation of this final project are diversified products in the form of Kasturi Sugarcane and Ginger Sugarcane, a business brand in the form of "Es Tebu Pak De Ren", the packaging using PP injection Cup 500 ml, new booths with wood and aluminum materials, logos with Letter Mark Only type, setting the Standard Operating Procedure (SOP) for production and service, marketing mix using the 4P method: Products in the form of Tebu Jahe and Tebu Kasturi, pricing using the cost plus pricing method of variable costing approach, promotion using social media (Whatsapp, Facebook and Instagram), location marketing in Sungai Alam Village. The obstacles faced during the implementation of the project were the weather conditions and running out of packaging supplies, the solution was to pay attention to the weather conditions first and use a replacement cup in the form of a 16 oz plastic cup. The implementation of this final project will start from October 1 to November 25, 2022.
Factor Affecting Indonesian Charcoal Export To China Nurul Hidayah
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 3, No 1 (2023): Edisi Juni 2023
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35314/inovbizmik.v3i1.3324

Abstract

The purpose of this study was to determine the effect of Gross Domestic Product (GDP) and the Rupiah Exchange Rate on the Volume of Indonesian Shell Charcoal Exports to China. The data used in this study is secondary data that is time series. In this study, the method used as an analytical tool is Ordinary Least Square (OLS) to determine changes in the value of the dependent variable, namely the Export Volume of Indonesian Shell Charcoal which is influenced by the independent variable, namely China's Gross Domestic Product (GDP) and Exchange Rates using multiple linear regression techniques. The method used in this research is descriptive quantitative, namely explaining the results of computerization using the E-Views 9 program.The results of the analysis show that simultaneously China’s GDP and the Exchange Rate have a significant effect on the Export Volume of Indonesia Shell Charcoal to China in 2001 – 2020. The results of the analysis show partially China’s Gross Domestic Product (GDP) had no effect on the Export Volume of Indonesia Shell Charcoal to China in 2001 – 2020 and the Exchange Rate had a positive and significant effect on the Export Volume of Indonesia Shell Charcoal to China in 2001 – 2020.The result of the Coefficient of Determination (R2) is carried out to see how big the proportion of the influence of the independent variable on the dependent variable is. In this case, the value of the coefficient of determination used is Adjusted R-Squared which is the coefficient of determination that has been corrected by the number of variables and sample size. It is known that the Adjusted R-Squared value is 0,366601 or 36.66%. This indicates that a 36.66% change in the Volume of Indonesian Shell Charcoal Exports to China was caused by changes in China's Gross Domestic Product (GDP) and the Exchange Rate. While the remaining 63.34% changes in the Volume of Indonesian Shell Charcoal Exports to China were caused by changes in other variables that were not used in the study.
The Influence of Cafe Atmosphere and Menu Variations toward Customer Revisit Behavior (Case Study at Zoom Café & Resto Bengkalis) Nurul Nabilah
Inovbiz: Jurnal Inovasi Bisnis Seri Manajemen, Investasi dan Kewirausahaan Vol 3, No 1 (2023): Edisi Juni 2023
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35314/inovbizmik.v3i1.3190

Abstract

Zoom Cafe & Resto is a restaurant and cafe that not only prioritizes product menu variants but has the advantage of presenting a comfortable atmosphere. This study aims to determine the partial and simultaneous effect of cafe atmosphere and menu variations on customer revisit behavior. In this study, the sample used is customers of Zoom Cafe & Resto Bengkalis as many as 100 respondents. The sampling technique used is nonprobability sampling with the type of purposive sampling technique. The analysis used includes validity and reliability tests, descriptive statistics, classic assumption tests, correlation analysis, multiple linear regression analysis, F test, t test, and the coefficient of determination. The results of the study show that cafe atmosphere has a positive effect on customer revisit behavior with value tcount>ttable is 2.152>1.984 and the significant number of 0.034<0.05. Menu variations have a positive effect on customer revisit behavior with value tcount>ttable is 10.047>1.984 and the signifcant number of 0.000<0.05. In the simultaneous test, Fcount>Ftable or 142.757>3.89 and a significant level of 0.000<0.05 with adjusted R square value of 0.741 (74,1%). Which shows that the cafe atmosphere variable and the menu variation variable simultaneously have a significant effect on customer revisit behavior at Zoom Cafe & Resto by 74.1%.

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