The increasing number of internet users in Indonesia in recent years greatly affect the growth of e-commerce business. One of the fast growing business is online travel services such as Traveloka, Tiket.com, Agoda, Pegipegi and so on. Online travel services are very diverse facilities, ranging from the procurement of websites to the manufacture of applications. The quality of online services (e-Service Quality) can facilitate efficiently and effectively in the purchase, sales, and delivery of both products and services. E-Service Quality or E-ServQual is a new version of Service Quality (ServQual). E-ServQual is developed to evaluate a service provided on the Internet network. The dimensions of E-ServQual used in the study are 8 dimensions, there are website design, reliability, responsiveness, security, fulfillment, personalization, information, and empathy.The sample used in this research is purposive sampling counted 38 respondents. The sample selection is based on experience using online travel agent in Indonesia. This research is using factor analysis to find out the new dimension construct on e-ServQual towards online travel agencies (OTA) in Indonesia.
{"title":"DIMENSI KUALITAS LAYANAN PADA ONLINE TRAVEL AGENCIES DI INDONESIA","authors":"Christina Sudyasjayanti, Auditia Setiobudi","doi":"10.30813/NCCI.V0I0.1228","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1228","url":null,"abstract":"<p align=\"center\"><strong><em>ABSTRACT</em></strong><strong><em>:</em></strong></p><p><em>The increasing number of internet users in Indonesia in recent years greatly affect the growth of e-commerce business. One of the fast growing business is online travel services such as Traveloka, Tiket.com, Agoda, Pegipegi and so on. Online travel services are very diverse facilities, ranging from the procurement of websites to the manufacture of applications. The quality of online services (e-Service Quality) can facilitate efficiently and effectively in the purchase, sales, and delivery of both products and services. E-Service Quality or E-ServQual is a new version of Service Quality (ServQual). E-ServQual is developed to evaluate a service provided on the Internet network. The dimensions of E-ServQual used in the study are 8 dimensions, </em><em>there are</em><em> website design, reliability, responsiveness, security, fulfillment, personalization, information, and empathy.</em><em> </em><em>The </em><em>sample</em><em> used</em><em> in this research is purposive sampling counted </em><em>38</em><em> respondent</em><em>s</em><em>. The sample selection is based on experience using online travel agent in Indonesia. </em><em>This research is using factor analysis to find out the new dimension construct on e-ServQual towards online travel agencies (OTA) in Indonesia</em><em>.</em></p><p><strong><em>Keyword:</em></strong><em> e-ServQual, e-commerce, Online Travel Agent (OTA).</em><em></em></p>","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"117 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128898812","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}
Penelitian ini bertujuan untuk mengetahui pengaruh bauran promosi dan kualitas layanan terhadap meningkatnya kepuasan konsumen Go-Food. Unit Analisis yang diamati adalah konsumen Go-Food di area DKI Jakarta. Penelitian ini menggunakan pendekatan deskriptif kuantitatif dengan teknik pengumpulan data adalah teknik survey menggunakan instrumen kuesioner kepada 206 responden yang disebarkan melalui google form. Metode analisis data menggunakan regresi linear berganda dengan software SPSS ver. 24. Dari hasil analisis, diketahui bahwa bauran promosi berpengaruh signifikan terhadap kepuasan konsumen, kualitas layanan berpengaruh signifikan terhadap kepuasan konsumen, serta bauran promosi dan kualitas layanan berpengaruh signifikan terhadap kepuasan konsumen. Pada analisis indikator diketahui, Go-Food harus lebih meningkatkan kualitas pelayanan pada konsumen dan juga meningkatkan promosi di platform media sosial.
{"title":"KAJIAN TINGKAT KEPUASAN KONSUMEN GO-FOOD DI DKI JAKARTA, DENGAN TINJAUAN PENGARUH BAURAN PROMOSI DAN KUALITAS LAYANAN","authors":"Sepriliani Rosanda Dewi, Ignatius Ario Sumbogo","doi":"10.30813/ncci.v0i0.1244","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1244","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh bauran promosi dan kualitas layanan terhadap meningkatnya kepuasan konsumen Go-Food. Unit Analisis yang diamati adalah konsumen Go-Food di area DKI Jakarta. Penelitian ini menggunakan pendekatan deskriptif kuantitatif dengan teknik pengumpulan data adalah teknik survey menggunakan instrumen kuesioner kepada 206 responden yang disebarkan melalui google form. Metode analisis data menggunakan regresi linear berganda dengan software SPSS ver. 24. Dari hasil analisis, diketahui bahwa bauran promosi berpengaruh signifikan terhadap kepuasan konsumen, kualitas layanan berpengaruh signifikan terhadap kepuasan konsumen, serta bauran promosi dan kualitas layanan berpengaruh signifikan terhadap kepuasan konsumen. Pada analisis indikator diketahui, Go-Food harus lebih meningkatkan kualitas pelayanan pada konsumen dan juga meningkatkan promosi di platform media sosial.","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"108 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133536663","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}
ABSTRACT:Tobacco Agribusiness Partnership is an implementation of Corporate Social Responsibility (CSR) PT. X and already held in some areas one of them in Mranggen. Each activities must be accountable. But in practice, there are problems such as partner farmers who can’t pay off the credit, the quantity of tobacco that goes to PT. X is fickle, and tobacco was sold to the collectors before being put into PT. X. This study aims to find out how Tobacco Agribusiness Partnership in Mranggen implemented as an implementation of Corporate Social Responsibility (CSR) PT. X and to analyze how accountability is done by PT. X, Tobacco Agribusiness Partnership and farmers in the Tobacco Agribusiness Partnership activities at Mranggen. The data used a primary data in the form of accountability that obtained through interviews and secondary data is the form of accountability report of Tobacco Agribusiness Partnership PT. X in Mranggen Planting Season 2016. The results of this study showing that the accountability that has been used is vertical accountability and horizontal accountability. However, in its application, such accountability has not run maximally. Keywords: Corporate Social Responsibility, Partnership, Accountability
摘要:烟草农商合作伙伴关系是企业社会责任(CSR) PT. X的实施，已经在一些地区举行，其中一个在mrangen。每项活动都必须负责任。但在实践中，存在合作农户无法偿还贷款、进入X厂的烟叶数量变化无常、烟叶在进入X厂之前被卖给收烟人等问题。本研究旨在了解Mranggen烟草农商合伙企业作为企业社会责任(CSR) X厂的实施情况，并分析X厂的问责情况。烟草农业企业伙伴关系和农民在Mranggen的烟草农业企业伙伴关系活动。数据采用访谈问责制形式的一手数据，二次数据采用Mranggen种植期2016年烟草农商合伙公司X公司问责报告形式。本研究结果表明，已采用的问责制有纵向问责制和横向问责制。然而，在其应用中，这种问责制并未发挥最大作用。关键词:企业社会责任，伙伴关系，责任
{"title":"ANALISIS AKUNTANBILITAS KEMITRAAN AGRIBISNIS TEMBAKAU SEBAGAI PENERAPAN CORPORATE SOCIAL RESPONSIBILITY (STUDI KASUS PERUSAHAAN ROKOK DI JAWA TENGAH)","authors":"Helga Rustanti, H. Andreas","doi":"10.30813/ncci.v0i0.1242","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1242","url":null,"abstract":"ABSTRACT:Tobacco Agribusiness Partnership is an implementation of Corporate Social Responsibility (CSR) PT. X and already held in some areas one of them in Mranggen. Each activities must be accountable. But in practice, there are problems such as partner farmers who can’t pay off the credit, the quantity of tobacco that goes to PT. X is fickle, and tobacco was sold to the collectors before being put into PT. X. This study aims to find out how Tobacco Agribusiness Partnership in Mranggen implemented as an implementation of Corporate Social Responsibility (CSR) PT. X and to analyze how accountability is done by PT. X, Tobacco Agribusiness Partnership and farmers in the Tobacco Agribusiness Partnership activities at Mranggen. The data used a primary data in the form of accountability that obtained through interviews and secondary data is the form of accountability report of Tobacco Agribusiness Partnership PT. X in Mranggen Planting Season 2016. The results of this study showing that the accountability that has been used is vertical accountability and horizontal accountability. However, in its application, such accountability has not run maximally. Keywords: Corporate Social Responsibility, Partnership, Accountability","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123888455","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}
ABSTRACT:Indonesia consists of a variety of ethnic groups, each of which has its own customs, cultural arts and distinctive language, which is a source of creativity and growth. Based on the nature of the understanding of the National National Identity as described above, the national identity of a nation cannot be separated from the identity of a nation or more popular. National identity is essentially a manifestation of cultural values that grow and develop in various aspects of life. The cultural and gastronomic relationships formed due to gastronomy are cultivation products in agricultural activities so that the embodiment of the color, aroma and taste of a food can be traced back to the origin of the environment in which the raw material is produced. The research approach used in this study is a qualitative approach. The focus in this study is the gastronomy of Betawi food as a Cultural Identity. Based on the results of interviews with resource persons and literature studies it can be concluded that the term gastronomy emphasizes the culture or philosophy contained in traditional foods or foods in an area. Viewed from 4 stages, namely the history, culture, geography and cooking methods. From all of these stages, it is closely related to the background of a philosophy that has a role for people's lives and this is an identity of a region as a distinctive value or characteristic of the Betawi culture that must be maintained and preserved for the next generation. Keywords: Gastronomy, Food, Betawi Culture, Cultural Identity
{"title":"GASTRONOMI MAKANAN BETAWI SEBAGAI SALAH SATU IDENTITAS BUDAYA DAERAH","authors":"Antonius Rizki Krisnadi","doi":"10.30813/NCCI.V0I0.1221","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1221","url":null,"abstract":"ABSTRACT:Indonesia consists of a variety of ethnic groups, each of which has its own customs, cultural arts and distinctive language, which is a source of creativity and growth. Based on the nature of the understanding of the National National Identity as described above, the national identity of a nation cannot be separated from the identity of a nation or more popular. National identity is essentially a manifestation of cultural values that grow and develop in various aspects of life. The cultural and gastronomic relationships formed due to gastronomy are cultivation products in agricultural activities so that the embodiment of the color, aroma and taste of a food can be traced back to the origin of the environment in which the raw material is produced. The research approach used in this study is a qualitative approach. The focus in this study is the gastronomy of Betawi food as a Cultural Identity. Based on the results of interviews with resource persons and literature studies it can be concluded that the term gastronomy emphasizes the culture or philosophy contained in traditional foods or foods in an area. Viewed from 4 stages, namely the history, culture, geography and cooking methods. From all of these stages, it is closely related to the background of a philosophy that has a role for people's lives and this is an identity of a region as a distinctive value or characteristic of the Betawi culture that must be maintained and preserved for the next generation. Keywords: Gastronomy, Food, Betawi Culture, Cultural Identity","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123839066","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}
Posma Sariguna Johnson Kennedy, S. J. Tobing, A. Heatubun, Rutman Lumbantoruan
ABSTRACT:
Regency of Southwest Maluku is one of the districts in the archipelago region of the State of Indonesia. The area of Southwest Maluku Regency (MBD) is very strategic because it is close to the State of Timor Leste and the Australian Continent. The most dominant tourist attraction in the district of MBD is marine tourism consisting of beaches and natural beauty under the sea. The author is interested in exploring areas that have potential interest in MBD. Research is done by studying the literature by looking for secondary information. The vastness of the territorial sea and tourism of the district of MBD becomes the capital for tourism development. The district of MBD has many potential assets to develop.
Keywords: Southwest Maluku, Tourism Potential, Islands Region
{"title":"POTENSI PARIWISATA MALUKU BARAT DAYA SEBUAH KAJIAN PUSTAKA","authors":"Posma Sariguna Johnson Kennedy, S. J. Tobing, A. Heatubun, Rutman Lumbantoruan","doi":"10.30813/NCCI.V0I0.1229","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1229","url":null,"abstract":"<p align=\"center\"><strong><em>ABSTRACT</em></strong><strong><em>: </em></strong><em></em></p><p><em>Regency of Southwest Maluku is one of the districts in the archipelago region of the State of Indonesia. The area of Southwest Maluku Regency (MBD) is very strategic because it is close to the State of Timor Leste and the Australian Continent. The most dominant tourist attraction in the district of MBD is marine tourism consisting of beaches and natural beauty under the sea. The author is interested in exploring areas that have potential interest in MBD. Research is done by studying the literature by looking for secondary information. The vastness of the territorial sea and tourism of the district of MBD becomes the capital for tourism development. The district of MBD has many potential assets to develop.</em></p><p><em> </em></p><p><strong><em>Keywords:</em></strong><em> Southwest Maluku, Tourism Potential, Islands Region</em></p>","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124093551","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}
Small and Medium Enterprises (SMEs) is one of the pillars and strengths that contribute to the Indonesian economy. SMEs in Indonesia began to grow because of the growing technology. One of the supporting factors is the business of Financial Technology (fintech). This study aims to find out the factors that affect the intention of SMEs (vendors) in terms of the use of Financial Technology in the form of cashless payment applications (for the example: OVO, T-Cash, and so on). This research uses semi-structured research framework with T-O-E (Technology - Organization - Environment) approach. The method used is qualitative descriptive. Data on influencing factors are obtained from semi-structured interviews to describe the phenomenon of application-based cashless payment. Validity is tested with source triangulation. An approach is needed to determine the factors that most influence the acceleration of adoption of financial technology. Once these factors are known, step approach and development will be easier to do.
Keywords: Financial Technology, SME, intention, Small and Medium Enterprises(SMEs)
{"title":"INTENSI UKM DALAM ADOPSI FINANCIAL TECHNOLOGY DI JAWA TIMUR","authors":"Auditia Setiobudi, Trianggoro Wiradinata","doi":"10.30813/NCCI.V0I0.1233","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1233","url":null,"abstract":"<p align=\"center\"><strong><em>ABSTRACT:</em></strong></p><p align=\"center\"> </p><p><em>Small and Medium Enterprises (SMEs) is one of the pillars and strengths that contribute to the Indonesian economy. SMEs in Indonesia began to grow because of the growing technology. One of the supporting factors is the business of Financial Technology (fintech). This study aims to find out the factors that affect the intention of SMEs (vendors) in terms of the use of Financial Technology in the form of cashless payment applications (for the example: OVO, T-Cash, and so on). This research uses semi-structured research framework with T-O-E (Technology - Organization - Environment) approach. The method used is qualitative descriptive. Data on influencing factors are obtained from semi-structured interviews to describe the phenomenon of application-based cashless payment. Validity is tested with source triangulation. An approach is needed to determine the factors that most influence the acceleration of adoption of financial technology. Once these factors are known, step approach and development will be easier to do.</em></p><p align=\"center\"> </p><p><strong><em>Keywords: </em></strong><em>Financial Technology, SME, intention, Small and Medium Enterprises<strong> </strong>(SMEs)</em></p>","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125473725","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}
ABSTRACT:Jakarta is known as a Big City that has a variety of cultures. One of them is in the culinary field. Indonesian cuisine does not only bring consumers who have their own philosophical values, for example like egg crusts. The purpose of this study is how and the origin of the egg crust provides information about the meaning of gastronomy and philosophy of egg crust as well as knowing the conditions of Betawi Culinary Preservation. The location of the study is as stated in the title above, namely in the Kemayoran and Setu Babakan areas, especially in the Kerak Telor culinary centers, held in North Jakarta and South Jakarta. Data collection methods in the research used are observation, interviews, and documentation. Then from the data analyzed qualitatively and presented descriptively. The research which uses descriptive qualitative method aims to eliminate one of the traditional culinary of DKI Jakarta by focusing on the historical side and the origin of naming egg crust, culture in food egg crust, geographic landscape and cooking and maintenance by the DKI Jakarta government. Data obtained at the study site is a fairly good result from the empowerment efforts carried out by the DKI Jakarta Government. A good effort to use taste, presentation patterns, and promotions that have been proven to be effective in lifting one of the existing cultural heritage in DKI Jakarta Province. Egg crust tips are betawi food (the capital city of Jakarta) but no one knows for sure where they come from. The egg crust gets cultural influences from Europe, Chia and Arabic. A very difficult place to travel from an easy and developing area to several areas such as Setu Babakan, and Kemayoran. His advice is that the government must be petrified in the preservation of Betawi culinary, remembering exactly like Betawi culinary that is almost extinct, for example by holding a routine festival every year. Keywords: Kerak Telor, Culinary , DKI Jakarta.
摘要:雅加达是一座文化多元的大都市。其中之一是在烹饪领域。印尼菜带来的不仅仅是有自己哲学价值观的消费者，比如喜欢鸡蛋皮。这项研究的目的是蛋皮的起源和如何提供关于蛋皮的烹饪意义和哲学的信息，以及了解Betawi烹饪保存的条件。研究地点如上文标题所述，即在Kemayoran和Setu Babakan地区，特别是在雅加达北部和南部的Kerak Telor烹饪中心。在研究中使用的数据收集方法是观察，访谈和文献。然后对数据进行定性分析和描述。本研究采用描述性定性方法，旨在通过关注蛋皮命名的历史侧面和起源，食物蛋皮的文化，地理景观和DKI雅加达政府的烹饪和维护，消除DKI雅加达的传统烹饪之一。在研究地点获得的数据是雅加达DKI政府进行的赋权努力的一个相当好的结果。运用品味、呈现方式和促销手段的良好努力已被证明有效地提升了DKI雅加达省现有的文化遗产之一。蛋皮是雅加达的一种美食，但没有人确切知道它来自哪里。鸡蛋皮受到欧洲、中国和阿拉伯文化的影响。这是一个非常困难的地方，从一个容易发展的地区到几个地区，如Setu Babakan和Kemayoran。他的建议是，政府必须在保存巴达维烹饪方面保持僵化，记住几乎灭绝的巴达维烹饪，例如每年举行例行节日。关键词:Kerak Telor, Culinary, DKI Jakarta。
{"title":"KERAK TELOR: KULINER KHAS IBU KOTA JAKARTA ( BETAWI)","authors":"Yudhiet Fajar Dewantara","doi":"10.30813/NCCI.V0I0.1223","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1223","url":null,"abstract":"ABSTRACT:Jakarta is known as a Big City that has a variety of cultures. One of them is in the culinary field. Indonesian cuisine does not only bring consumers who have their own philosophical values, for example like egg crusts. The purpose of this study is how and the origin of the egg crust provides information about the meaning of gastronomy and philosophy of egg crust as well as knowing the conditions of Betawi Culinary Preservation. The location of the study is as stated in the title above, namely in the Kemayoran and Setu Babakan areas, especially in the Kerak Telor culinary centers, held in North Jakarta and South Jakarta. Data collection methods in the research used are observation, interviews, and documentation. Then from the data analyzed qualitatively and presented descriptively. The research which uses descriptive qualitative method aims to eliminate one of the traditional culinary of DKI Jakarta by focusing on the historical side and the origin of naming egg crust, culture in food egg crust, geographic landscape and cooking and maintenance by the DKI Jakarta government. Data obtained at the study site is a fairly good result from the empowerment efforts carried out by the DKI Jakarta Government. A good effort to use taste, presentation patterns, and promotions that have been proven to be effective in lifting one of the existing cultural heritage in DKI Jakarta Province. Egg crust tips are betawi food (the capital city of Jakarta) but no one knows for sure where they come from. The egg crust gets cultural influences from Europe, Chia and Arabic. A very difficult place to travel from an easy and developing area to several areas such as Setu Babakan, and Kemayoran. His advice is that the government must be petrified in the preservation of Betawi culinary, remembering exactly like Betawi culinary that is almost extinct, for example by holding a routine festival every year. Keywords: Kerak Telor, Culinary , DKI Jakarta.","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122381653","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}
ABSTRACT:Strengthening middle-class prosperity in Indonesia raises the tourism industry, especially the umrah travel agency. Government regulations on waiting periods of pilgrimage have contributed to the increase of umrah pilgrims. In gaining market share, the umrah travel industry proclaims a low-price strategy. umrah travel industry is faced with the challenge of cost management and cost allocation so that the cost of goods calculation is more accurate.This study aims to propose the calculation of cost of services by the method of Activity Based Costing (ABC) in XYZ Travel company. Activity Based Costing is a method of allocating cost based on activity so as to produce the calculation of cost of goods more appropriate. This study explains the basic concepts of ABC and compares it with the traditional product costing methods already applicable in XYZ Travel.The method used in this research is descriptive method with qualitative approach. The data used are secondary data in the form of financial statements supported by observation and interview with XYZ Travel management. The study was conducted on the costs incurred in the umrah travel industry according to 2016 financial data on the available umrah packages.The results showed the difference between the cost of travel services industry umrah ABC method with the traditional price according to XYZ Travel. The difference between the cost of services for package type of two, three, and four of Rp 4,716,008, Rp 4,637,716 and Rp 4,502,774. The average cost of travel services umrah XYZ Travel increased after using the Activity Based Costing method. Increase or decrease in cost of services affects the difference in price offered to consumers. XYZ Travel company management is advised to consider using Activity Based Costing method as it can assist management in allocating more accurate cost. Keywords: Umrah Travel Industry, Cost of Services, Activity Based Costing
{"title":"USULAN MODEL PERHITUNGAN HARGA POKOK JASA PADA INDUSTRI TOUR & TRAVEL DENGAN METODE ACTIVITY BASED COSTING (ABC) (Studi Pada Perusahaan Jasa XYZ Travel)","authors":"Karina Putri Aulia, Muji Astuti","doi":"10.30813/ncci.v0i0.1239","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1239","url":null,"abstract":"ABSTRACT:Strengthening middle-class prosperity in Indonesia raises the tourism industry, especially the umrah travel agency. Government regulations on waiting periods of pilgrimage have contributed to the increase of umrah pilgrims. In gaining market share, the umrah travel industry proclaims a low-price strategy. umrah travel industry is faced with the challenge of cost management and cost allocation so that the cost of goods calculation is more accurate.This study aims to propose the calculation of cost of services by the method of Activity Based Costing (ABC) in XYZ Travel company. Activity Based Costing is a method of allocating cost based on activity so as to produce the calculation of cost of goods more appropriate. This study explains the basic concepts of ABC and compares it with the traditional product costing methods already applicable in XYZ Travel.The method used in this research is descriptive method with qualitative approach. The data used are secondary data in the form of financial statements supported by observation and interview with XYZ Travel management. The study was conducted on the costs incurred in the umrah travel industry according to 2016 financial data on the available umrah packages.The results showed the difference between the cost of travel services industry umrah ABC method with the traditional price according to XYZ Travel. The difference between the cost of services for package type of two, three, and four of Rp 4,716,008, Rp 4,637,716 and Rp 4,502,774. The average cost of travel services umrah XYZ Travel increased after using the Activity Based Costing method. Increase or decrease in cost of services affects the difference in price offered to consumers. XYZ Travel company management is advised to consider using Activity Based Costing method as it can assist management in allocating more accurate cost. Keywords: Umrah Travel Industry, Cost of Services, Activity Based Costing","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130812384","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}
ABSTRACT: Setu Babakan Cultural Village is a Tourism Destination located in the South of Jakarta which in 2024 was named a Betawi Cultural Heritage. Setu Babakan Cultural Village consists of 3 Zones: Zone A is the preservation center for cultural development, Zone B is the Indonesian culinary center, and Zone C is the commercial and natural study. This study aims to be a reference material to make Setu Babakan Cultural Area as a Sustainable Tourism Destination, therefore the concept of ecotourism research needs to be done to prevent Culture from being preserved but the environment and other important elements in the Babakan Setu Cultural Village are damaged. This study is a descriptive study that uses a qualitative approach using key informants only. From this study it can be seen that the Government of Setu Babakan's development efforts by the Government has been very good but several policies are needed to increase tourists' desire to visit as well aseducating tourists of proper tourism behaviors, because awareness of tourists, especially hygiene issues is still very minimal. Keywords: tourism destination, cultural village, ecotourism
{"title":"Optimalisasi Pengembangan Destinasi Wisata Zona A Kampung Budaya Betawi Setu Babakan Jagakarsa, Jakarta Selatan","authors":"Supina Supina","doi":"10.30813/ncci.v0i0.1224","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1224","url":null,"abstract":"ABSTRACT: Setu Babakan Cultural Village is a Tourism Destination located in the South of Jakarta which in 2024 was named a Betawi Cultural Heritage. Setu Babakan Cultural Village consists of 3 Zones: Zone A is the preservation center for cultural development, Zone B is the Indonesian culinary center, and Zone C is the commercial and natural study. This study aims to be a reference material to make Setu Babakan Cultural Area as a Sustainable Tourism Destination, therefore the concept of ecotourism research needs to be done to prevent Culture from being preserved but the environment and other important elements in the Babakan Setu Cultural Village are damaged. This study is a descriptive study that uses a qualitative approach using key informants only. From this study it can be seen that the Government of Setu Babakan's development efforts by the Government has been very good but several policies are needed to increase tourists' desire to visit as well aseducating tourists of proper tourism behaviors, because awareness of tourists, especially hygiene issues is still very minimal. Keywords: tourism destination, cultural village, ecotourism","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122161142","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}
This research was conducted to find out what factors influenced the loyalty of Gen Y labor who worked as permanent employees and worked in Jabodetabek area. Many of the Gen Y workforce seen haven’t loyal like the previous generation that can work very long in a company. Researcher are interested to explore what factors can trigger the emergence of loyalty to appears in Gen Y. At a glance researcher consider the quality of work and job performance factors are affect the loyalty of the Gen Y labor. In this study the model used is a quantitative research model that serves to see whether there is a positive and significant relationship between the variables that affect the loyalty of Gen Y labor, such as the quality of work life and job performance. The data used in this study are primary data obtained directly through distributed questionnaires, as well as library search through journals as secondary data, to compare and examine what variables are positively affected and can affect the quality of work life and job performance so that can create loyalty.During the research, the researcher found that some variables were allegedly able to increase the loyalty of the Gen Y labor in addition to quality of work life and performance, including compensation, career development and social support that simultaneously affected this research.
{"title":"FAKTOR-FAKTOR YANG MEMENGARUHI KESETIAAN TENAGA KERJA GENERASI Y","authors":"B. Chandra, E. Purwanto","doi":"10.30813/NCCI.V0I0.1235","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1235","url":null,"abstract":"<p align=\"center\"><strong><em>ABSTRACT</em></strong><strong><em>:</em></strong><em></em></p><h5><em>This research was conducted to find out what factors influenced the loyalty of Gen Y labor who worked as permanent employees and worked in Jabodetabek area. Many of the Gen Y workforce seen haven’t loyal like the previous generation that can work very long in a company. Researcher are interested to explore what factors can trigger the emergence of loyalty to appears in Gen Y. At a glance researcher consider the quality of work and job performance factors are affect the loyalty of the Gen Y labor. In this study the model used is a quantitative research model that serves to see whether there is a positive and significant relationship between the variables that affect the loyalty of Gen Y labor, such as the quality of work life and job performance. The data used in this study are primary data obtained directly through distributed questionnaires, as well as library search through journals as secondary data, to compare and examine what variables are positively affected and can affect the quality of work life and job performance so that can create loyalty.During the research, the researcher found that some variables were allegedly able to increase the loyalty of the Gen Y labor in addition to quality of work life and performance, including compensation, career development and social support that simultaneously affected this research.</em><em></em></h5><h5><em> </em></h5><p><strong><em>Keywords</em></strong><strong><em>: </em></strong><em>Loyalty, Employee, Gen Y</em></p>","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127285491","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}
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