Penelitian ini adalah penelitian kuantitatif eksplanatif yang mana tujuan penelitian ini adalah menjelaskan pengaruh sebuah variabel terhadap variabel lainnya, dan data yang dikumpulkan menggunakan kuesioner. Penelitian ini menggunakan Structural Equation Modelling (SEM) berbasis Partial Least Square (PLS) untuk menjawab rumusan masalah. Ditemukan bahwa Perceived Organizational Support (POS) berpengaruh positif dan signifikan terhadap Kepuasan Kerja dan Komitmen Afektif. Namun, juga ditemukan bahwa Kepuasan Kerja berpengaruh positif namun tidak signifikan terhadap Komitmen Afektif.
Penelitian ini adalah penelitian kuantitatif eksplanatif yang mana tujuan penelitian ini adalah menjelaskan pengaruh sebuah variabel terhadap variabel lainnya, dan data yang dikumpulkan menggunakan kuesioner. Penelitian ini menggunakan Structural Equation Modelling (SEM) berbasis Partial Least Square (PLS) untuk menjawab rumusan masalah. Ditemukan bahwa Perceived Organizational Support (POS) berpengaruh positif dan signifikan terhadap Kepuasan Kerja dan Komitmen Afektif. Namun, juga ditemukan bahwa Kepuasan Kerja berpengaruh positif namun tidak signifikan terhadap Komitmen Afektif.
This research aims to study what sustainable factors of Dana Hotel in the human assets; and also find out what the status of Dana Hotel, using VRIN analysis (Value, Rarity, Imperfect Imitability, and Non-Substitutability) from Natural Language Data of observation and in-depth interviews in a descriptive qualitative study. In results, in order to achieve sustainability, Dana Hotel has valuable, rare, imperfectly imitable, and non-substitutable factors in the human assets. As the human assets are valuable, rare, imperfectly imitable, and non-substitutable, the status of Dana Hotel is sustainable in the context of human resources. It is concluded that following the success of Dana Hotel, organizations that have those factors or even more, tend to have big opportunities to survive.
As customers concern more about the environment, sustainable food demands, which are locally produced, organic, seasonal, and vegetarian or semi-vegetarian, are increasing. Besides, Theory of Planned Behavior (TPB) explains that behavior is guided by intentions with the factors of attitude, subjective norm, and perceived behavioral control to predict food choices; food purchasing habits and intake; and attitudes and preferences. Therefore, the research purpose is to examine customers' acceptance of The Netherlands restaurant implementing sustainable food concept using TPB. Data analysis of 10 semi structured interviews shows that the customers of Restaurant NL are more likely guided by external factors of subjective norms: work related dine-in; others' encouragement to eat more healthy and more responsibly, as the intentions are to have sustainable benefits.
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