Involvement of the personnel of the metallurgical enterprise and ways to improve it

2021 ◽  
pp. 60-72
Author(s):  
Ruslan Dolzhenko ◽  
Vitaly Gimadeev

The article considers the essence of staff involvement as an indicator of a certain attitude of employees to the organization and the events taking place in it. The key factors that influence the involvement of the staff of a large company are highlighted. It is proved that this indicator cannot act as a key performance indicator that management should focus on. A high level of involvement is possible when employees themselves feel and realize their responsibility for the events taking place in the company. The results of a study of the level of involvement of personnel of a large industrial metallurgical company are presented, on the basis of which proposals for improving this indicator are formulated.

2021 ◽  
Vol 2 (2) ◽  
pp. 96-106
Author(s):  
I Gusti Bagus Rai Utama ◽  
Christimulia Purnama Trimurti ◽  
Ni Made Diana Erfiani ◽  
Ni Putu Dyah Krismawintari ◽  
Dermawan Waruwu

High-quality tourism destinations nowadays become the expectations of tourism stakeholders. However, these quality tourism destinations do not have a definition and key performance indicator that can be used as a measurement indicator, so this research is necessary. This study tries to measure the quality of tourism destinations based on the perspective of Bali tourism respondents. In this survey, the attitude of the respondents was measured using a choice of 5 Likert scales that directly asked their attitude towards various indicators on two elements, namely the tourist quality variable and the destination quality measurement variable. The results of a survey of 200 informants illustrate that the respondents' views on all indicators that are considered as indicators of measuring the quality of tourists and indicators of tourism destinations. They can be used as indicators to measure other destinations with adjustments according to their conditions. The novelty in this studies is three factors that have been formed key factors of tourism destination quality. The first is named the quality beautiful destination and unique attraction. The second factor is named quality tourist spending and respect local culture minded. The third factor is named the quality climate and weather condition and infrastructure.


2020 ◽  
Vol 7 (11) ◽  
Author(s):  
Fitriadi Fitriadi ◽  
Mahendro Sumardjo ◽  
Jubaedah Jubaedah

Fenomena yang diteliti pada UIN Syarif Hidayatullah Jakarta adalah sulitnya melihat capaian kinerja dan pengukuran kinerja. Oleh karena itu, UIN Syarif Hidayatullah Jakarta kesulitan mengambil keputusan dalam manajemen kinerja, sebelum menggunakan IKU, UIN Syarif Hidayatullah Jakarta menggunakan manajemen anggaran dalam penilaian dan pengukuran kinerja. Penelitian ini menggunakan metode kualitatif studi lapangan dengan pendekatan fenomenologi. Yang diteliti adalah pengalaman pola penggunaan Balanced Scorecard (BSC) IKU atau Key Performance Indicator (KPI)  UIN Syarif Hidayatullah Jakarta tahun 2018. Setelah adanya IKU di UIN Syarif Hidayatullah Jakarta dengan menggunakan Balanced Scorecard (BSC). penilaian kinerja dan ukuran kinerja ini bisa sebagai acuan capaiaan kinerja untuk Perangkingan Perguruan Tinggi di tingkat nasional maupun internasional, Laporan Akuntabilitas Kinerja Instansi Pemerintahan (LAKIP), Rencana Strategis (Renstra) dan Rencana Induk Pengembangan Kampus (RIBKA) atau Milestones dengan melihat indikator, target dan ukuran pada lapran tersebut.


2020 ◽  
Vol 8 (1) ◽  
pp. 91
Author(s):  
Imam Teguh Islamy ◽  
Hanim Maria Astuti ◽  
Radityo Prasetianto Wibowo

DDalam menjalankan fungsi sebagai penilai kinerja pegawai di ITS, Direktorat Sumber Daya Manusia dan Organisasi (DSDMO) ITS masih menggunakan bentuk penilaian Skala Likertz dalam menilai pencapaian terhadap rincian tugas yang dilmiliki oleh pranata komputer. Hal ini memunculkan permasalahan dalam penentuan penilaian kinerja pegawai dalam hal ini pranata komputer yang masih memiliki tingkat subjektif yang tinggi. Hal ini dapat mempengaruhi penilaian kinerja yang diberikan kepada pranata komputer. Untuk mengurangi tingkat subjektif terhadap penilaian kinerja pranata komputer, dibutuhkan sebuah pengukuran kinerja yang berbasis Key Performance Indicator sehingga kinerja dari pranata komputer dapat diukur secara objektif. Selain itu, dibutuhkan sebuah sistem terintegrasi dalam proses pelaporan kinerja pranata komputer agar kinerja dari pranata komputer dapat dipantau secara real-time dan dapat mengetahui tingkat pencapaian kinerja dari pranata komputer.Kata-Kata Kunci: Pranata komputer, Kinerja, Key Performance Indicator, Sistem Pelaporan Kinerja, Dash­board.


2017 ◽  
Vol 22 (5) ◽  
pp. 15-30
Author(s):  
Jin-Wook Han ◽  
Seung Wook Oh ◽  
Chan Ho An ◽  
Hye Ri Park ◽  
Seok Pyo Hong

2015 ◽  
Vol 6 (1) ◽  
pp. 12-19
Author(s):  
Angellia Debora Suryawan ◽  
Marlene Martani ◽  
Mahenda Metta Surya

Human resources are an important asset in the entire company operations activity. A human resources management support system should be provided to improve performance in  accordance with the company target. The purpose of this study is to design a model of operational and human resource management support systems that can integrate employee performance data, simplify management of employee data, and generate reports in the form of Key Performance Indicator (KPI) and Binusian Level. Methodology used in this study is using literature study, design, and test a model to make operational and human resource management information system. Index Terms - human resources, operational support system, Key Performance Indicator (KPI)  


2020 ◽  
pp. 282-287
Author(s):  
Jan Maarten de Bruijn

Lime salts in the thin juice obtained after juice purification is one of the most important chemical KPI’s (Key Performance Indicator) in beet processing. Too high lime salts content will significantly affect processing costs – particularly energy – due to scaling of heat exchange surfaces thus decreasing heat transfer. In addition, high lime salts are at the origin of turbidity and insoluble solids in white sugar. Therefore, it is of the utmost importance to understand the chemistry behind lime salts in beet processing in order to be able preventing too high lime salts contents in thin juice. This paper will explain the details of the chemistry behind the presence of lime salts. Further, a trouble-shooting guide is included to elucidate the different causes for high lime salts contents and how these causes can be identified, as well as the process measures to reduce the lime salts content in thin juice.


2021 ◽  
Vol 1832 (1) ◽  
pp. 012030
Author(s):  
E Selviyanti ◽  
W Sardjono ◽  
M Mukhlis ◽  
M Tohir ◽  
M Maswar ◽  
...  

Sign in / Sign up

Export Citation Format

Share Document