BKG

Andhimas, Annas Arhasyadika (2019) Efektifitas Pelatihan Terhadap Peningkatan Budaya Organisasi Bisnis Kuliner (Studi Ekperimen Statistik Nonparametrik Pelatihan Karyawan Pada Restoran Sate Hotplet Batu dan Bakso Cak Man Malang). Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Pentingnya budaya organisasi dalam bisnis kuliner, maka perlu diadakanya pelatihan karyawan agar dapat mengerti dan menerapkan budaya organisasi untuk meningkatkan kualitas sumber daya manusia. Tujuan penelitian ini adalah untuk mengetahui apakah Efektifitas Pelatihan Terhadap Peningkatan Budaya Organisasi Bisnis Kuliner sudah efektif. Jenis penelitian adalah Experimental Randomized Pretest- Posttest Comparison Goup Design yang bertujuan mengetahui perbedaan pelatihan sebelum dan sesudah pelatihan kelompok bisnis yang sama. Sampel pada penelitian ini adalah usaha bisnis kuliner Sate Hotplet dan Bakso Cak Man. Teknik pengambilan sampel yang digunakan adalah Cluster Sampling. Teknik analisis data menggunakan uji N-Gain dan pendekatan non paramerik Uji Man whitney dan Wilcoxon dengan program SPSS for windows versi 25. Hasil penelitian menunjukkan untuk sampel berhubungan terdapat perbedaan signifikan sebelum pelatihan dengan sesudah pelatihan secara meningkat di kelompok Sate Hotplet maupun Bakso Cakman. Untuk sampel bebas tidak terdapat perbedaan sebelum pelatihan, tidak terdapat perbedaan sesudah pelatihan dan terdapat perbedaan evaluasi pelatihan. Kesimpulan penelitian pelatihan cukup efektif terhadap peningkatan budaya organisasi kuliner

English Abstract

The importance of organizational culture urges the organization of employee trainings which ensure that the staff understand about and apply organizational culture for the sake of human resource quality improvement. The objective of this study is to determine the effectiveness of trainings in enhancing organizational culture in culinary business. Using Randomized Pretest- Posttest Comparison Group Design, this study tries to identify any progress after trainings in the same business group were held. Using cluster sampling, two culinary business namely Sate Hotplete and Bakso Cak Man were selected as the sample. The analysis was performed using N-Gain and Mann-Whitney and Wilcoxon nonparametric tests in SPSS for Windows 25. This study finds that, for related samples, there is significant progress of organizational culture in both samples before and after the trainings. In the free samples, differences were not found before and after the training, but differences in training evaluations were identified. Therefore, it can be concluded that employee trainings are effective for improving organizational culture.

Other Language Abstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FEB/2019/648/052000811
Uncontrolled Keywords: Efektifitas Pelatihan, Peningkatan Budaya Organisasi, Bisnis Kuliner, Experimental, Nonparametrik.
Subjects: 300 Social sciences > 331 Labor economics > 331.2 Conditions of employment > 331.25 Other condition of employment > 331.259 Training, worker security, regulation of worker conduct > 331.259 2 Training
Divisions: Fakultas Ekonomi dan Bisnis > Manajemen
Depositing User: Endang Susworini
URI: http://repository.ub.ac.id/id/eprint/178717
Text
Annas Arhasyadika A. (2).pdf

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