scholarly journals Yiyecek İçecek İşletmelerinde Nomofobinin İşgören Verimliliğine Etkisi (The Effect of Nomophobia on Employee Productivity in Food and Beverage Businesses)

2021 ◽  
Vol 4 (13) ◽  
pp. 3514-3524
Author(s):  
Barış Demirci ◽  
Özel Kılıç ◽  
Yunus Özhasar
Keyword(s):  
Employee Productivity ◽  
Food And Beverage

Servant leadership and employee productivity: a mediating and moderating role

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sudarmo ◽  
Pratiwi Dwi Suhartanti ◽  
Wahyu Eko Prasetyanto
Keyword(s):  
Servant Leadership ◽  
Self Efficacy ◽  
Future Research ◽  
Employee Productivity ◽  
Work Culture ◽  
Content Type ◽  
Food And Beverage ◽  
The Relationship ◽  
Moderating Role ◽  
Practical Implications

PurposeThis study aims to determine the relationship between servant leadership, innovation self-efficacy, corporate work culture and employee productivity in mediating and moderating role.Design/methodology/approachThe research sample was 72 supervisors and 576 employees from 72 food and beverage small and medium enterprises (SMEs) in three major cities in Indonesia. SPSS and AMOS were used to test the research hypothesis using the hierarchical regression analysis test.FindingsThe results show that there was a positive and significant effect between servant leadership on innovation self-efficacy and employee productivity. Innovation self-efficacy mediates the relationship between servant leadership and employee productivity. Corporate work culture moderated the relationship between innovation self-efficacy and employee productivity.Research limitations/implicationsFuture research with larger samples are needed to determine the relationship between servant leadership, innovation self-efficacy, corporate work culture and employee productivity more clearly not only on food and beverage SMEs but also on other industries. Future research needs to be carried out using experimental and longitudinal research designs.Practical implicationsThere are three important practical implications based on the findings of this study. First, the results of the study provide new ideas for SME managers on how to increase the productivity of their employees, by using servant leadership which is known to be the main driver for innovation self-efficacy behavior. Second, the mediating role of innovation self-efficacy requires managers to build employee self-efficacy behavior, share more power with employees and make employees more involved in decision-making, which in turn can increase employee confidence and motivation, and their productivity. Finally, managers must realize the need to create a productive work culture in the company, by taking various actions, such as giving rewards to productive employees, making clear regulations on the company regarding working hours and company targets, and must pay attention and respect the employee's views and opinions to improve employee identification of their leaders.Originality/valueThis is the first study to build and examine the direct and indirect relationship (mediating and moderating role) between servant leadership, innovation self-efficacy, corporate work culture and employee productivity in food and beverage SMEs.

ANALISIS KOMPARATIF MODEL SPRINGATE DAN ZMIJEWSKI DALAM MEMPREDIKSI KEBANGKRUTAN PADA PERUSAHAAN FOOD AND BEVERAGE YANG TERDAFTAR DI BEI PERIODE 2018

2020 ◽  
Vol 18 (1) ◽  
pp. 147
Author(s):  
Yuni Rachmawati ◽  
Rifani Akbar Sulbahri
Keyword(s):  
Purposive Sampling ◽  
Food And Beverage

Perusahaan Food and Beverage merupakan sektor yang strategis, terlihat dari peningkatan realisasi investasi terbesar dari lima sektor industri lainnya. Menjamurnya perusahaan makanan serta bangkrutnya beberapa industri makanan menjadi tantangan sekaligus ancaman bagi industri ini. Nyonya Meneer, pabrik jamu yang berjaya di masanya dinyatakan pailit pada Agustus 2017. Hal ini mendukung tujuan penelitian yaitu menganalisis kemungkinan kebangkrutan perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia per periode 2018 menggunakan Model Springate dan Model Zmijewski. Melalui purposive sampling diperoleh tiga belas perusahaan Food and Beverage yang terdaftar di BEI periode 2018. Teknik pengumpulan data yang digunakan yaitu dokumentasi dan dianalisis dengan deskriptif kuantitatif dan kualitatif. Menurut hasil perhitungan metode Zmijewski hanya satu perusahaan yang diprediksi mengalami kebangkrutan yaitu PSDN. Sedangkan menurut model Springate terdapat 5 perusahaan yang diprediksi bangkrut yaitu ALTO, INDF, PSDN, ROTI dan SKBM. Sedangkan dari uji akurasi menunjukkan bahwa model Zmijewski memiliki tingkat akurasi lebih tinggi dibandingkan Model Springate yakni 92,3%.

Struktur Organisasi, Desain Kerja, Budaya Organisasi Dan Pengaruhnya Terhadap Produktivitas Karyawan Studi Kasus Pada PT. XX Di Jakarta

Liquidity ◽  
2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Yanti Budiasih
Keyword(s):  
Organizational Culture ◽  
Regression Analysis ◽  
Linear Regression ◽  
Organizational Structure ◽  
Research Method ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Job Design ◽  
Employee Productivity ◽  
Dominant Influence

The objectives of this study are to analyze changes in organizational structure, job design, organizational culture and its influence on employee productivity at PT. XX in Jakarta and to identify variables that have a dominant influence on the productivity of employees. The research method used is using multiple linear regression analysis. The results show that the all variables simultaneously and partially change the organizational structure, job design, and organizational culture has a significant impact on employee productivity at PT. XXin Jakarta.

Pengaruh Intellectual Capital, Earning per share, dan Leverage terhadap Nilai Perusahaan Food and Beverage di Bursa Efek Indonesia

Owner ◽  
2020 ◽  
Vol 4 (2) ◽  
pp. 257
Author(s):  
Meltry Anggita Sihombing ◽  
Debora Natalia Hutagalung ◽  
Noviana Siska ◽  
D. Sakuntala
Keyword(s):  
Intellectual Capital ◽  
Purposive Sampling ◽  
Food And Beverage

Penelitian ini bertujuan untuk menguji dan menganalisis pengaruh Intellectual Capital, Earning Pershare, dan Leverage terhadap Nilai Perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia periode 2013-2018. Populasi dalam penelitian ini adalah seluruh perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia yang berjumlah 26 perusahaan dengan sampel berjumlah 11 perusahaan dengan periode 2013-2018 selama 6 Tahun serta menggunakan teknik pengambilan sampel yaitu Purposive Sampling. Metode analisis yang digunakan dalam metode penelitian ini adalah metode regresi linier berganda. Jenis penelitian adalah statistik deskriptif dan sifat penelitiannya adalah Explannatory. Hasil penelitian ini menunjukkan secara Simultan (F) Intellectual Capital¸ Earning PerShare, dan Leverage berpengaruh dan signifikan terhadap nilai perusahaan Food and Beverage yang Secara Parsial(T) Intellectual Capital dan Earning PerShare tidak berpengaruh dan signifikan terhadap Nilai Perusahaan. Sementara, Leverage berpengaruh dan signifikan terhadap Nilai Perusahaan Food and Beverage.

Analysis of Factors Affecting Capital Structure in Food and Beverage Manufacturing Company

2018 ◽  
Vol 1 (2) ◽  
pp. 1-14
Author(s):  
Nur Hajja Aini ◽  
St Habibah
Keyword(s):  
Capital Structure ◽  
Firm Size ◽  
Significant Influence ◽  
Fixed Effects ◽  
Random Effect Model ◽  
Manufacturing Companies ◽  
Business Risk ◽  
Growth Opportunities ◽  
Food And Beverage ◽  
The Capital Structure

The purpose of this research to analyze the influence of firm size, liquidity, growth opportunities, tangibility asset, and business risk to the capital structure of listed food and beverage manufacturing companies in Indonesia and Vietnam Stock Exchange from 2010 to 2016. The result shows that the fixed effects model should be appropriate for this study as compared to the random effect model. Capital structure significantly differences between the two countries. Firm size has a positive but insignificant influence on the capital structure in Indonesia, whereas it has a positive and a significant influence on the capital structure in Vietnam. Liquidity has a negative and significant influence on the capital structure both in Indonesia and Vietnam. Growth opportunities have a negative but insignificant influence on the capital structure both in Indonesia and Vietnam. Asset tangibility has a positive but insignificant influence on the capital structure in Indonesia, but it has the negative but insignificant influence on the capital structure in Vietnam. Ultimately, the business risk has a negative and significant influence on the capital structure in Indonesia but has a positive and insignificant influence on the capital structure in Vietnam.

Biofilms in the food and beverage industries

2009 ◽  
Author(s):  
Pina M. Fratamico ◽  
Bassam A. Annous ◽  
Nereus W. Gunther IV
Keyword(s):  
Food And Beverage

Pelatihan Product Knowledge Di Bidang Perhotelan

2017 ◽  
Vol 2 ◽  
pp. 887
Author(s):  
Ni Made Ary Widiastini ◽  
Nyoman Dini Andiani ◽  
Putu Indah Rahmawati
Keyword(s):  
Product Knowledge ◽  
Food And Beverage ◽  
Level Training

Tujuan kegiatan pengabdian ini adalah untuk melatih Siswa SMK di Singaraja tentang product knowledge hotel pada bagian housekeeping dan food and beverage service. Hotel sebagai salah satu industri pariwisata dalam praktiknya sangat memerhatikan sikap pelayanan yang diberikan oleh pelayan hotel kepada konsumen yang datang. Dalam hal ini, semua pelayanan di hotel dituntut memiliki kualitas yang baik dan mampu memuaskan konsumen yang datang, terlebih lagi jika konsumen yang dilayaninya adalah wisatawan mancanegara yang menuntut standar pelayanan tinggi yakni standar internasional. Oleh sebab itu, seluruh karyawan yang  bekerja di industri hotel baik pada level training, kontrak maupun karyawan tetap dituntut untuk memiliki keterampilan (skill), pengetahuan (knowledge) dan sikap (attitude) yang baik. Berdasarkan temuan di industri, salah satu kelemahan lulusan SMK (Sekolah Menengah Kejuruan) adalah kurangnya pemahaman tentang product knowledge hotel. Sebagaimana yang dikemukakan oleh salah satu manajer hotel yang berlokasi di daerah Memahami permasalahan tersebut, maka pada kesempatan ini, program pelatihan product knowledge hotel diberikan kepada siswa SMK Singaraja, yakni SMK N1 Singaraja dan SMK Melalui pelatihan dan pendampingan ini diharapkan dapat meningkatkan pemahaman siswa SMK terhadap product knowledge di hotel, khususnya bidang housekeeping dan food and beverage service.

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