EFEKTIFITAS PENERAPAN STANDAR OPRASIONAL PROSEDUR (SOP) TERHADAP KINERJA KARYAWAN FOOD PRODUCT MIE REMAN DI KOTA BANDUNG - Yunitasari, Nissa (2014)
Skripsi ini membahas bagaimana pengaruh Standar Oprasional Prosedur (SOP) yang diimplementasikan pada kinerja karyawan food product restoran Mie Reman di Kota Bandung. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana kinerja karyawan food product sebelum dan setelah pengimplementasian Standar Oprasional Prosedur (SOP) pada proses kerja dan mengetahui perbandingan kinerja karyawan sebelum dan setelah pengimplementasian Standar Oprasinal Prosedur (SOP). Teknik pengambilan sampel dengan menggunakan metode nonprobability sampling (sampling jenuh), dengan jumlah sampel sebanyak 17 orang. Menggunakan skala interval, teknik analisis data yang digunakan adalah Paired Sample T-Test (uji berpasang) dengan alat bantu software computer SPSS 17.0. Variabel independen dari penelitian ini adalah Standar Oprasional Prosedur (SOP) sebagai variabel X dan variabel dipenden kinerja karyawan sebagai variabel Y. Hasil penelitian menunjukan bahwa kinerja karyawan food product di restoran Mie Reman dikatakan kurang baik sebelum pengimplementasian Standar Oprasional Prosedur (SOP) dan kinerja karyawan food product di restoran Mie Reman dikatakan cukup baik dan sangat baik setelah pengimplementasian Standar Oprasional Prosedur (SOP). Sehingga dapat dibandingkan kinerja karyawan food product setelah pengimplementasian Standar Oprasinal Prosedur (SOP) lebih baik dari kinerja karyawan food product sebeelum pengimplementasian Standar Oprasinal Prosedur (SOP). Temuan penelitian ini menunjukan bahwa Standar Oprasinal Prosedur (SOP) berpengaruh terhadap kinerja karyawan food product restoran Mie Reman di Kota Bandung. Dengan penelitian ini semoga perusahaan dapat meningkatkan kinerja karyawan dengan standar-sdtandar yang perusahaan bentuk serta mampu mempertahankan kualitas kinerja seluruh karyawan dengan pengawasan dan pendekatan-pendekatan secara kekeluargaan. This study is focused on how the influence of Standard Operational Procedure (SOP) implemented on performance of food product employees in Mie Reman restaurant, Bandung. The purpose of this study is to find out about the difference on how the performance of food product employees before and after Standard Operational Procedure (SOP) were implemented in work process and to compare the performance of food product employees before and after the Standard Operational Procedure (SOP) is implemented. The technique taking sample was using nonprobability sampling which consist of 17 people as sample of this study. Besides, interval scale and the analysis data technique of this study was employed Paired Sample T-Test. Furthermore, the data was analyzed by using the application of SPSS 17.0 software. The independent variable of this study was Standard Operational Procedure (SOP) as X variable and the dependent variable of this study was employees performance as Y variable. The results of this study indicate that the performance of the food product employees in Mie Reman restaurant was low before the Standard Operational Procedure (SOP) was implemented. Nevertheless, the performance of food product employees in the Mie Reman restaurant was very good after the Standard Operational Procedure (SOP) was implemented. Therefore, it can be compare that the performance of food product employees is significantly improved after the implementation of Standard Operational Procedure (SOP). As a matter of fact, the result of this study shows, that there that there is a significant influence on employing Standard Operational Procedure (SOP) of food product employees performance in Mie Reman in Bandung. With this research I hope the company in improve employees performance with company standards forms. And it maintains the quality of the performance of all employees with supervisory and retrofitting approach amicably.