HR management is an effort to integrate the needs of personnel with organization’s objectives to increase the contribution that can be given by the employees of the organization towards the achievement of goals. This research examined the effect of motivation, job satisfaction, and working attitude to job performance on Café X’s employees, Bogor. The use of these variables is expected to solve the performance problem on the employees. The respondents of this study were 25 employees using sampling techniques survey. The Research method used are literature and empirical (survey) approach, and the multiple regression statistical analysis. The analysis showed that working attitude and motivation have a positive effect on employee performance, with the closeness of the relationship in the medium category. To working attitude variable, the highest dimension is cognitive component and the lowest is behavior component. To motivation variable, the highest dimension is physical dimension and the lowest is self-actualization. While job satisfaction does not significantly influence on employee performance. Compensation becomes the major factor to dissatisfaction and the lowest is promotion factor. These empirical findings indicate that the restaurant management needs an improvement in order to improve the performance of employees, especially to evaluate compensation policies and the provision of incentives.
ABSTRAK Keberhasilan pengelolaan sumber daya manusia sangat ditentukan oleh berbagai aspek dalam organisasi seperti kepemimpinan, pelatihan, motivasi, dan kompetensi kerja. Hotel yang sukses adalah hotel yang mampu mengelola sumber daya manusia menjadi kekuatan yang dapat bersatu memiliki komitmen dan motivasi kerja yang tinggi. Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh pelatihan, motivasi, dan kompetensi terhadap kinerja karyawan di Hotel Sahid Jaya Lippo Cikarang. Jenis penelitian yang digunakan dalam penelitian ini adalah jenis penelitian asosiatif dengan sistem cross-sectional. Teknik sampling yang dipilih dalam penelitian ini yaitu sampling jenuh dan didapatkan sampel sebanyak 124 orang karyawan. Hasil penelitian dengan menggunakan analisis regresi berganda menunjukan bahwa hasil uji hipotesis secara parsial yakni variabel pelatihan, motivasi, dan kompetensi memiliki pengaruh yang signifikan terhadap kinerja karyawan. Berdasarkan hasil uji hipotesis secara simultan, menunjukan bahwa variabel pelatihan, motivasi, dan kompetensi memiliki pengaruh yang signifikan terhadap kinerja karyawan di Hotel Sahid Jaya Lippo Cikarang.Kata kunci: Kinerja Karyawan, Pelatihan, Motivasi, Kompetensi. ABSTRACT The success of human resource management is very much determined by various aspects in as leadership organization , training , motivation , and competence of work .The successfulHotel is the hotel that capable of managing human resources who has high commitment and high motivation. This research aims to understand how big the influence of training , motivation , and competence on the performance of employees in Sahid Jaya Lippo Cikarang Hotel. The associative research with cross sectional system is used in this research. Sampling technique used is saturated sampling with total of 125 employees as respondents. The results of this research with the use of double regression analysis show that the results of the hypotheses test in partial namely training , motivation , and competency variables having significant influence on the performance of the employee .Based on the results of the test hypotheses simultaneously , show that the variable of training , motivation , and competency are having significant influence on the performance of employees in Sahid Jaya Lippo Cikarang Hotel.
Loewy is one of the restaurants and bars in Jakarta who serves drinks to the concept of molecular mixology. Molecular mixology itself developed in conjunction with the method of Molecular gastronomy which is a scientific study about gastronomy or the branch of science that studies the transformation of physiochemical on food during the cooking process and the phenomenon of knowledge as they consumed. However, molecular mixology is not as popular as molecular gastronomy where the general public still have yet to understand or even be aware of drinks made with this method. Therefore, the researchers want to do an analysis on consumer perceptions of product of molecular mixology in Loewy Jakarta. The research method used is descriptive methods. This is done to obtain a systematically and factual. By this study, it is expected to know the consumers’ perception in Loewy Jakarta on beverage products made with the molecular mixology method.
A restaurant is one of the facilities to carry out Food Service Industry or as a part tourism accommodation that plays a role in fulfilling the needs of tourists or customer. In this case, good service quality will determine the progress of a restaurant beside food and beverage as the offered products. Saung Mirah Restaurant Bogor is a restaurant that has a quality of service that is not as expected, thus causing a lot of complaints from guests. The purpose of this study is to look at the implementation of quality of service performed and what improvements could be given to the management of Saung Mirah Restaurant Bogor, so the quality of the restaurant service can be increased and complaints from customers can be decreased.
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