Klabat Journal of Management最新文献

{"title":"PENGARUH DEWAN DIREKSI, KOMISARIS INDEPENDEN, DAN KOMITE AUDIT TERHADAP KINERJA KEUANGAN PADA SEKTOR MAKANAN DAN MINUMAN","authors":"Ika Prayanthi, Christine Natalia Laurens","doi":"10.31154/kjm.v1i1.450.66-89","DOIUrl":"https://doi.org/10.31154/kjm.v1i1.450.66-89","url":null,"abstract":"The Purpose of this study is to examine whether there is an effect between the variables of the board of directors, independent commissioners, and audit committees on return on equity in the food and beverage sector listed on the Stock Exchange in 2013-2017. Through purposive sampling techniques, there are 12 numbers of food and beverage industry companies that are consistently listed on the Indonesia Stock Exchange in 2013-2017. The method used in this study is an associative method using multiple regression. Statistical test results found that the variable number of board of directors, the proportion of independent commissioners, and the audit committee simultaneously influence the return on equity. If seen each variable has a different magnitude of influence of financial performance. The number of directors has a significant negative effect on return on equity, the proportion of independent directors has a significant positive effect on return on equity, but the audit committee variables does not have a significant effect on return on equity \u0000Tujuan penelitian ini adalah untuk menguji apakah terdapat pengaruh antara variabel dewan direksi, komisaris independen, dan komite audit terhadap return on equity pada sektor makanan dan minuman yang tercatat di BEI tahun 2013 – 2017. Melalui teknik purposive sampling, terdapat 12 jumlah perusahaan industri makanan dan minuman yang konsisten terdaftar di Bursa Efek Indonesia tahun 2013 – 2017. Metode yang digunakan dalam penelitian ini adalah metode asosiatif dengan menggunakan regresi berganda. Hasil uji statistik mendapati bahwa variabel jumlah dewan direksi, proporsi komisaris independen, dan komite audit secara simultan berpengaruh terhadap return on equity. Jika dilihat masing-masing masing-masing variabel memiliki besaran pengaruh yang berbeda terhadap kinerja keuangan. Jumlah dewan direksi memiliki pengaruh negatif signifikan terhadap return on equity, proporsi komisaris independen memiliki pengaruh positif signifikan terhadap return on equtiy, tetapi variabel komite audit tidak memiliki pengaruh yang signifikan terhadap return on equity. ","PeriodicalId":351993,"journal":{"name":"Klabat Journal of Management","volume":"190 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133384531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISA TINGKAT KEPUASAN MAHASISWA TERHADAP KUALITAS PELAYANAN DI PERGURUAN TINGGI: STUDI KASUS UNIVERSITAS SWASTA DI MINAHASA UTARA","authors":"Indrajit Indrajit","doi":"10.31154/kjm.v1i1.449.55-65","DOIUrl":"https://doi.org/10.31154/kjm.v1i1.449.55-65","url":null,"abstract":"Student’s satisfaction has become one of the most important factors in the education world. The goal of this research is to analyze the satisfaction level of the students toward the service quality of a university. Survey has been conducted on 370 students to measure the satisfaction level and to see any correlation between variables, whereas the dependent variable is student’s satisfaction and the independent variables are gender, level and faculty. This research is using Servqual (Service Quality) method, and this research has shown that overall satisfaction level of the students in the studied university is good, but there are still rooms for improvement especially in tangibility and staff responsiveness aspects. \u0000Kepuasan para mahasiswa telah menjadi salah satu faktor yang sangat penting dalam dunia usaha pendidikan. Tujuan dari penelitian ini adalah untuk menganalisa tingkat kepuasan mahasiswa terhadap kualitas pelayanan sebuah universitas. Data didapatkan melalui survey terhadap 370 mahasiswa untuk mengukur dan mengetahui korelasi variabel independen terhadap variabel dependen, dimana faktor dependent variabel yang digunakan adalah tingkat kepuasan mahasiswa terhadap kualitas pelayanan berdasarkan gender, tingkat dan fakultas, dengan menggunakan metode Servqual (Service Quality). Hasil penelitian menunjukan bahwa secara keseluruhan para mahasiswa memiliki tingkat kepuasan yang baik, namun tetap ada ruang untuk perbaikan, lebih khusus pada aspek tangibility dan responsiveness.","PeriodicalId":351993,"journal":{"name":"Klabat Journal of Management","volume":"621 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116179923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE EFFECT OF SERVICE QUALITY ON CUSTOMER SATISFACTION IN GENIO MANADO HOTELS","authors":"Hartini Pop Koapaha","doi":"10.31154/kjm.v1i1.448.43-54","DOIUrl":"https://doi.org/10.31154/kjm.v1i1.448.43-54","url":null,"abstract":"The purpose of this research is to explain the variables which influence customers satisfaction at Genio Hotel Manado.  The service quality like tangible, reliability, responsiveness, assurance and empathy influence the customers satisfaction.  The data were taken from the guests who stay in Genio Hotel for March – May 2018.  There were 120 respondences were taken and the data were analyzed by utilizing SPSS 16 to be analyzed by using Reliability Test, Validity Test, Multicollinearity Test and Heteroskedasticity Test, Analisis corelation, Coefficient determinant, Significant and Hypothesis in Likert Scale rating.  The result of this research showed that there was significant influence of tangible, reliability, responsiveness, assurance and empathy of customers satisfaction.  And for individual variable, tangible was the strongest variable influenced the customers satisfaction, and the second was responsiveness, reliability, and assurance but variable empathy was no significant influence to the customers satisfaction.  The result showed that 78,6% was positive influence of the customers satisfaction and the rest 21,4% was from the other variable that were not in the area of this research. \u0000Tujuan dari penelitian ini adalah untuk menjelaskan variabel-variabel yang mempengaruhi kepuasan pelanggan di Genio Hotel Manado. Kualitas layanan seperti buki fisik, keandalan, daya tanggap, jaminan dan empati mempengaruhi kepuasan pelanggan. Data diambil dari para tamu yang menginap di Genio Hotel untuk bulan Maret - Mei 2018. Ada 120 responden yang diambil dan data dianalisis dengan menggunakan SPSS 16 untuk dianalisis dengan menggunakan Uji Reliabilitas, Uji Validitas, Uji Multikolinieritas, dan Uji Heteroskedastisitas, Analisis korelasi, Penentu Koefisien, Signifikan dan Hipotesis dalam penilaian Skala Likert. Hasil penelitian ini menunjukkan bahwa ada pengaruh yang signifikan antara bukti fisik, keandalan, daya tanggap, jaminan dan empati terhadap kepuasan pelanggan. Dan untuk variabel individu, bukti fisik adalah variabel terkuat yang mempengaruhi kepuasan pelanggan, dan yang kedua adalah daya tanggap, keandalan, dan jaminan tetapi variabel empati tidak berpengaruh signifikan terhadap kepuasan pelanggan. Hasil penelitian menunjukkan bahwa 78,6% adalah pengaruh positif dari kepuasan pelanggan dan sisanya 21,4% dari variabel lain yang tidak termasuk dalam wilayah penelitian ini.","PeriodicalId":351993,"journal":{"name":"Klabat Journal of Management","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128894303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FAKTOR-FAKTOR YANG BERKONTRIBUSI DALAM MEMILIH RESTORAN DI MINAHASA UTARA","authors":"E. Matindas","doi":"10.31154/kjm.v1i1.446.1-10","DOIUrl":"https://doi.org/10.31154/kjm.v1i1.446.1-10","url":null,"abstract":"The growth in the number of restaurants in North Minahasa was not followed by the ability of the restaurant to retain customers, whereas it is very important for a restaurant to understand the preferences of diners in choosing restaurant.  This study aims to determine the factors that contribute to customer’s selection of restaurants in Minahasa Utara. The analysis is generally carried out in two stages, first by conducting interviews that get 32 ​​variables and distributing questionnaires that get 374 respondents and the second stage is by categorizing these variables into the main variables using Exprolatory Factor Analysis. The analysis shows that there are eight main factors contribute to customer’s selection of restaurants, namely (1) service quality, (2) atmosphere, (3) presentation, (4) delicacy, (5) price fairness, (6) famous, ( 7) Availability of package menus, as well as (8) menus for children.  \u0000Banyaknya rumah makan hadir di Minahasa Utara tidak diimbangi dengan kemampuan rumah makan untuk tetap bertahan, sedangkan sangatlah penting bagi para pemilik atau pengelola rumah makan untuk memahami preferensi pengunjung dalam memilih rumah makan.  Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berkontribusi dalam pemilihan rumah makan di Minahasa Utara.  Analisa secara umum dilakukan dua tahap, pertama dengan mengadakan wawancara yang mendapatkan 32 variabel dan pendistribusian angket yang mendapatkan 374 responden dan tahap kedua adalah dengan mengkategorikan variabel-variabel tersebut ke dalam variabel utama menggunakan Exprolatory Faktor Analysis. Hasil analisa menunjukan terdapat delapan faktor utama berkontribusi pada pemilihan pada sebuah rumah makan oleh pengunjung yaitu (1) Kualitas layanan, (2) Suasana, (3) Penyajian, (4) Kelezatan, (5) Kewajaran Harga, (6) Terkenal, (7) Ketersediaan menu paket, serta adanya (8) Menu untuk anak-anak.","PeriodicalId":351993,"journal":{"name":"Klabat Journal of Management","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127179691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISIS DETERMINAN NIAT MENGGUNAKAN E-MONEY DI KALANGAN MILLENNIALS DENGAN PENDEKATAN UTAUT","authors":"Jovlin Evrodita Glady, Rinny Rantung","doi":"10.31154/kjm.v1i1.451.90-104","DOIUrl":"https://doi.org/10.31154/kjm.v1i1.451.90-104","url":null,"abstract":"The development of science and technology has an impact on all aspects of life, especially in the payment system in Indonesia. This makes the banking industry improved the innovations in payment system, namely the electronic payment system or e-money. The purpose of this study is to analyze what factors influence millennial intention to use e-money using the Unified Theory of Acceptance and Use of Technology approach. The researcher used the Structural Equation Modeling approach using STATA software. Respondents in this study were 422 millennials. Data used in this study were primary data using a questionnaire, with googleform as a tool to collect data. Descriptive data of this study showed that 54% of the total 422 respondents did not use e-money, but 98% had intention to use e-money in the future. On the other hands the results of this study found that millennial intention to use e-money was significantly positively influenced by performance expectations, followed by business expectations, social influence, self-efficacy and security. Facility conditions are the only variable that does not significantly influence millennial intention to use e-money. \u0000Perkembangan ilmu pengetahuan dan teknologi berdampak pada semua aspek kehidupan, khususnya dalam sistem pembayaran yang ada di Indonesia. Hal ini membuat industri perbankan mengembangkan inovasi baru dalam sistem pembayaran, yaitu sistem pembayaran elektronik atau e-money. Tujuan dari penelitian ini adalah untuk menganalisa faktor-faktor apa saja yang mempengaruhi niat milenial untuk menggunakan e-money dengan pendekatan Unified Theory of Acceptance and Use of Technology. Peneliti menggunakan pendekatan Structural Equation Modeling dengan menggunakan perangkat lunak STATA. Responden dalam penelitian ini adalah generasi milenial sebanyak 422 responden dan data yang digunakan dalam penelitian ini adalah data primer dengan menggunakan kuesioner yang dibagikan melalui fasilitas google form sebagai alat untuk mengumpulkan data. Data deskriptif penelitian ini menunjukkan 54% dari total 422 responden belum menggunakan e-money, namun 98% memiliki niat menggunakan e-money di waktu mendatang. Di sisi lain hasil penelitian ini mendapati bahwa niat milenial untuk menggunakan e-money dipengaruhi secara positif signifikan oleh harapan kinerja, diikuti harapan usaha, pengaruh sosial, efikasi diri dan keamanan. Kondisi fasilitas merupakan satu-satunya variabel yang tidak berpengaruh secara signifikan terhadap niat milenial untuk menggunakan e-money. \u0000 ","PeriodicalId":351993,"journal":{"name":"Klabat Journal of Management","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127812855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH KUALITAS LAYANAN DAN KEPUASAN PELANGGAN PADA LOYALITAS PELANGGAN DI RESTORAN PIZZA E-BIRRA","authors":"C. Wijayanti","doi":"10.31154/kjm.v1i1.447.11-42","DOIUrl":"https://doi.org/10.31154/kjm.v1i1.447.11-42","url":null,"abstract":"\u0000The purpose of this research is to examine the influence and relationship of Service Quality, Brand Loyalty and Customer’s Satisfaction as an intervening variable. The subject of the research is Indonesian-based local restaurant Pizza E-Birra under the management of Ismaya Group. The research is based on quantitative research with non-probability purposive sampling as the sampling technique and the data will be analysed using SEM Structural Equation Model with Smart PLS 3.0 as analysis tool.The research is using 5 dimensions of Service Quality, which are Physical Evidence (Tangible), Empathy, Reliability, Responsiveness and Assurance as the independent variable and its impact toward Brand Loyalty as dependent variable and also measuring the Customer Satisfaction as an intervening variable. The result show that all the hypotheses are accepted and some managerial implications needs to be done for management of Pizza E-Birra to improve their Service Quality which leads to their customer satisfaction overall for the dining experience hence will increase the level of brand loyalty among its patronage in the future ultimately. \u0000Tujuan dari penelitian ini adalah untuk mengetahui pengaruh Kualitas Layanan (Service Quality) yang mempengaruhi Loyalitas Merek (Brand Loyalty) secara langsung dan pengaruhnya jika dimediasi oleh Kepuasan Pelanggan (Customer’s Satisfaction). Subyek penelitian ini adalah restoran lokal Indonesia Pizza E-Birra dibawah kepemilikan manajemen grup Ismaya. Penelitian kuantitatif ini menggunakan teknik pengambilan sampel Non-Probability Purposive Sampling dan data kuesioner akan dianalisis menggunakan Partial Least Square-Structural Equation Modeling (PLS-SEM) dengan bantuan program SmartPls.. Penelitian ini menggunakan 5 dimensi dari Kualitas Layanan (Service Quality) yaitu : Physical Evidence (Tangible), Empathy, Reliability, Responsiveness dan Assurance, serta faktor Kepuasan Pelanggan (Customer’s Satisfaction) sebagai variabel mediasi, semuanya akan diteliti secara simultan untuk membuktikan ada atau tidaknya pengaruh variabel bebas dan mediasi tersebut  dalam mempengaruhi Loyalitas Merek (Brand Loyalty) pada restoran Pizza E Birra. Hasil menunjukkan bahwa ketiga hipotesa yang diajukan didukung, artinya Kualitas Layanan berpengaruh positif terhadap Loyalitas Merek, Kualitas layanan berpengaruh positif terhadap kepuasan dan yang terakhir Kualitas layanan berpengaruh pada loyalitas merek dengan mediasi kepuasan, dengan beberapa masukan kepada management Pizza E-Birra , untuk lebih memperbaiki tingkat kualitas layanan, yang berdampak pada kepuasan pelanggan yang akhirnya akan mempengaruhi tingkat loyalitas merek atas restoran Pizza E-Birra.","PeriodicalId":351993,"journal":{"name":"Klabat Journal of Management","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126874880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}