THE INFLUENCE OF PRODUCT EXPERIENCE ON CUSTOMER LOYALTY OF FROZEN FOOD PRODUCT

• Main Author: Fiona Dwi Utami, Made
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/80542
• Institution: Institut Teknologi Bandung

The data of the Ministry of Cooperatives & SME in2014 showed that micro, small and medium business have the biggest contribution to absorbs workforceto 96 %. Not only atthe national level, the absorption of labor by micro, small and medium business (SMEs) also reaches 80% in the city of Bandung. The culinary business, which is the largest sub-sector of the food industry, is certainly very influential on the welfare of the community, especially those working in SMEs. Human resources within the company are the source of competitiveness owned by the company. Human resources are one of the factors that determine the success of a company. Culinary business owners, especially those with small and medium-scale businesses, havefull control over the company. Control of the owner of the company is very influential on all decisions regarding human resources in the company. The owner of a management style company influences decision making in employee recruitment, human resource development, intrapersonal relationship and communication in the company. Owner or manager management style of the company has an influence on internal communication. Internal communication is one way to achieve employee engagement. The purpose of this study is to analyze how the management style of the culinary business owner plays a role in achieving employee engagement through everyday communication. After that, the findings will be used as knowledge which can be used as a basic reference for business owners to address future employee problems. The results of this study are expected to be utilized by business owners to be able to manage and respond to employee problems appropriate.This research is a qualitative research conducted to find out the purpose of the study. To collect data, the author conducted a semi-structured interview method. In this study, the object of this research is the management style of owner or manager culinary SMEs who has established for more than one year and is growing rapidly in Bandung. All interviews consist of 8 structured and recorded questions for transcription purposes.The findings of the study show that employee engagement in the culinary business cannot be achieved fully with the company's internal communication. There are various factors that influence employee engagement in thecompany, one of the factors is salary.Research findings on companies that have salaries below the UMR even though they have good internal communication and structured employees can go out at any time if they find a job with a salary above the current salary.