Update Artikelilmiah: 37327

CHERLYNDA NUR'AIN

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang: Penyelenggaraan makanan karyawan pada industri dapat mempengaruhi produktivitas kerja. Keberhasilan penyelenggaraan makanan di perusahaan dapat dilihat dari kepuasan karyawan terhadap kualitas makanan dan pelayanan. Penelitian ini bertujuan untuk mengetahui hubungan kualitas makanan dan pelayanan terhadap tingkat kepuasan karyawan pada penyelenggaraan makan siang di PT Arteria Daya Mulia.

Metode: Desain penelitian ini adalah observasional dengan pendekatan cross sectional, jumlah sampel 94 responden diambil secara purposive sampling. Kualitas makanan, kualitas pelayanan dan kepuasan karyawan diukur dengan kuesioner yang telah di uji validitas dan reliabilitas.

Hasil Penelitian: PT Arteria Daya Mulia memiliki kantin yang menyediakan makanan untuk karyawannya yang dikelola oleh perusahaannya sendiri. Sebanyak 72,3% responden berjenis kelamin laki-laki, 34% responden berusia 40-49 tahun, 79,8% responden memiliki pendidikan terakhir SMA/SMK, dan  53,2% responden bekerja <10 tahun. Sebanyak 55,3% responden menilai kualitas makanan yang disajikan baik,  72,3% responden menilai kualitas pelayanan yang diberikan baik dan 78,7% responden merasa puas. Hasil uji Chi Square menunjukkan ada hubungan kualitas makanan(p=0,000) dan kualitas pelayanan(p=0,000) terhadap tingkat kepuasan karyawan pada penyelenggaraan makan siang di PT Arteria Daya Mulia Cirebon.

Kesimpulan: Ada hubungan kualitas makanan dan kualitas pelayanan terhadap tingkat kepuasan karyawan pada penyelenggaraan makan siang.

Abtrak (Bhs. Inggris)

Latar Belakang: Provision of employee meals in the industry can affect work productivity. The success of food administration in the company can be seen from employee satisfaction with food quality and service quality. This study aims to determine the relationship between quality of food and service to the level of employee satisfaction at the luncheon at PT Arteria Daya Mulia.

Methods: The design of this study was observational with a cross sectional approach, a sample of 94 respondents was taken by purposive sampling. Food quality, service quality and employee satisfaction are measured by questionnaires that have been tested for validity and reliability.

Results: PT Arteria Daya Mulia has a canteen that provides food for its employees which is managed by its own company. A total of 72.3% of respondents are male, as many as 34% of respondents are aged 40-49 years, 79.8% of respondents have the last education of SMA/SMK, and 53.2% of respondents work <10 years. As many as 55,3% of respondents rated the quality of the food served as good,  72.3% of respondents considered the quality of service provided to be good and 78,7% of respondents were satisfied. The results of the Chi Square test showed that there was a relationship between food quality (p = 0.000) and service quality (p = 0.000) on the level of employee satisfaction at the luncheon at PT Arteria Daya Mulia Cirebon.

Conclusion: There is a relationship between quality of and service on the level of employee satisfaction at the luncheon.

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