STRATEGY OF PERFORMANCE IMPROVEMENT AT THE JERIKO BAKERY JL. PANJAITAN NO. 94 YOGYAKARTA

Harjanto, Nurjatin and Ambara, Eka and Chasanah, Uswatun (2018) STRATEGY OF PERFORMANCE IMPROVEMENT AT THE JERIKO BAKERY JL. PANJAITAN NO. 94 YOGYAKARTA. In: SEMINAR NASIONAL DAN CALL FOR PAPER 2018 : Membangun Green Entrepreneur Solusi Bonus Demografi Indonesia. STIE Widya Wiwaha, pp. 350-357. ISBN 978-602-51174-1-1

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Abstract

Performance is an action, not an event. The performance action itself consists of many components and is not a result that can be seen right away. Strategies for improving performance at Jeriko bakeries are needed to accelerate the process of making and selling bread. This can be achieved if the company manager has understood and mastered the ins and outs of bread making and can be implemented to the workforce. In an era of increasingly fierce competition, Jeriko's store management always evaluates its performance, and conducts a series of improvements, in order to continue to grow and compete. This improvement will be carried out continuously, so that the company's performance is better and can continue to excel in competition. This type of research used qualitative descriptive method, which means fact-finding with the right interpretation. The research instrument used was a questionnaire given to the resource person at Jeriko Bakery, Jl. Panjaitan No. 94 Yogyakarta. The time of the study was carried out on 1 May to 1 September 2018. The research method was used using the SWOT analysis method. SWOT analysis is a systematic identification of various faktors to formulate a company strategy. Analysis is based on logic that can maximize strengths and opportunities, but simultaneously can minimize weaknesses and threats. From the results of this study, obtained company activities related to receipt, storage, information about warehouse, inventory or delivery schedule. Company activities related to the transformation of production inputs into final products which include machining, assembly, testing, packing, and maintenance of equipment machinery. Company activities related to the collection, storage and distribution of products to consumers. Provide facilities so that consumers can buy products and include activities such as advertising, sales, pricing, distribution channels, and promotions. Providing services to maintain in this case the value of the product which includes installation. Training, supply of spare parts, repair and maintenance. Supporting functions are supporting activities of companies which include: technological development in terms of machinery and processes but also knowledge of skills, procedures and systems. Keywords: Jeriko bakery, Performance improvement strategy

Item Type:	Book Section
Subjects:	C. Magister Manajemen > Manajemen Sumber Daya Manusia
Divisions:	S2 Manajemen
Depositing User:	Perpus MM STIE Widya Wiwaha
Date Deposited:	03 Mar 2021 07:12
Last Modified:	18 Aug 2021 09:25
URI:	http://eprint.stieww.ac.id/id/eprint/1488

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