Innovative Work Performance pada Karyawan Restoran Korea dan Jepang

Evi silvana muchsinati

Abstract


Pendapatan asli daerah (PAD) Batam di bidang restoran terus meningkat dari tahun 2014 sampai 2018. Hal ini menandakan bahwa industri restoran di Batam saat ini terus berkembang. Oleh karena itu, restoran-restoran harus meningkatkan daya saingnya dengan berinovasi agar berbeda dari restoran lainnya. Penelitian ini menguji faktor-faktor yang mempengaruhi IWP pada karyawan restoran Korea dan Jepang di Batam. Responden penelitian ini adalah 51 juru masak pada 5 restoran Korea dan Jepang di Batam yaitu Nogusaya Teppanyaki and Grill Restaurant, Dae Jang Geum Korean Restaurant, Club House Villa Panbil, Yuzu Sushi Boutique and Restaurant, dan Ken Yang Restaurant. Data yang terkumpul dianalisis menggunakan SmartPLS 3. Penelitian ini menggunakan teknik sampling yaitu purposive. Hasil penelitian ini dapat disimpulkan bahwa semua factor-faktor yaitu leadership, organizational justice, organizational commitment, organizational citizenship behavior berpengaruh terhadap Innovative Work Performance.

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DOI: https://doi.org/10.37531/sejaman.v4i1.791

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