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Imam Sutan Maulana; Septiyani Putri Astutik

Jurnal Penelitian Manajemen dan Inovasi Riset 2025 Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

This study aims to examine the optimization efforts made by the Apron Movement Control (AMC) unit in supervising and regulating the movement of people and vehicles in the airside area of ​​Komodo International Airport, Labuan Bajo. The AMC unit is responsible for managing the movement of aircraft, people, and vehicles, including plotting parking stands, arranging ground handling, administering flight data, licensing airside vehicles, supervising engine run-up, apron cleanliness, and handling fuel spills. Supervision is carried out based on SOP, but in emergency situations such as aircraft skidding or unloading on the taxiway, the AMC must be able to adapt quickly to relevant safety procedures. This study uses a qualitative method with direct observation techniques, interviews with three AMC personnel, as well as SOP documentation and incident reports. The results show that the implementation of supervision and control has been running according to PM-IK standards. The focus of supervision includes aircraft movement, engine idle, GSE vehicle speed, completeness of worker PPE, and passenger arrangements to the aircraft. However, the main obstacle is the limited personnel which causes a high workload and supervision is not optimal, so that violations by service users or workers still occur and have the potential to endanger flight safety.

Herli Rizky Suherman; Ageng Saefudin Kanda

Jurnal Penelitian Manajemen dan Inovasi Riset 2024 Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

This study explores key aspects of the Apolo Chicken Porridge business through vendor interviews. The results show that focusing on ingredient quality, recipe innovation and taste consistency are the most important foundations in creating unique and attractive products. Effective service, responsiveness to customer input and strategic selling points also increase customer satisfaction. In conclusion, it is necessary to maintain product quality, improve service, respond to customers quickly and pay attention to the cleanliness and metode of the service area. At the same time, implementing loyalty programs and store evaluations can be additional strategies to strengthen the company's position in the culinary market.