| dc.contributor.author | Lie, Samuel | |
| dc.date.accessioned | 2024-01-16T07:11:48Z | |
| dc.date.available | 2024-01-16T07:11:48Z | |
| dc.date.issued | 2013 | |
| dc.identifier.uri | https://dspace.uc.ac.id/handle/123456789/6985 | |
| dc.description | Business competitionin Indonesiais getting tougher every year. It can be seenfromthe number of entrepreneurs in Indonesiawhich has beenincreased from0.24 percentupto 1.56 percent.This competition can also be found in therestaurant business. Intense competition requires every restaurant to continue togrow and to make changes inorder to survive. Development and changingprocesses are of course the responsibilities of the leaders. As one of the leaders,managers must be able to take risks to make their restaurants survive within theintense competition.Self-efficacy is one of the many factors that can influence a person’s risktaking propensity. A study showed that when a person has skills needed and feelscapable of doing something, that person will be motivated to take risk (Ewert inLlewellyn, Sanchez, Asghar & Jones, 2008). However, individuals with high self-efficacy may not necessarily take the risk becauseof two-way task running;thetraditional andrisk-safeway,and theinnovative and risky way.Independent variable in this study was occupational self-efficacy, and thedependent variable was risk taking propensity. The researcher usedoccupationalself-efficacy scale which was developed by Schyns and Von Collani (2002) tomeasurethe data for occupational self-efficacy. Next instrument to be used wasrisktaking propensity scale,which was developed by Hung andTangpong (2010),to measure the data forrisk taking propensity. Middle to high-class restaurants inSurabaya Town Square, Ciputra World, Grand City, and Galaxy Mallwerechosen as the population of the study, withthe total number of40managers assubjectsof the study.The data collected were analyzed by usingSpearman's RankOrder and Cronbach AlphathroughR.2.13.1 program.The results showedthat there wasnocorrelation between occupationalself-efficacy(OSE)withrisk taking propensity(RTP) for the restaurant managers inSurabaya (rho =-0,0448; p-value = 0,784). It means that the rise and fall of theOSE does not affectRTP.Besides that, based on the result of cross tabulation,there were other factors that could affect RTP; work environment supporteducation, year of working experience, and numbers of employees supervised.Due to RTP’s significance to the restaurant’s competitiveness, the researchersuggests the restaurants owner to involve the managers in thedecision-makingprocess within the company, so that managers are trained to make decisions,inorder toincrease the risk-taking propensity. | en_US |
| dc.description.abstract | Persaingan bisnis setiap tahunnya semakin ketat termasuk di Indonesia. Inidapat dilihat dari jumlah wirausahawan di Indonesia yang meningkat dari hanya0,24 persen menjadi 1,56 persen. Dalam bidang restoran persaingan juga semakinketat. Persaingan yang ketat menuntut setiap restoran untuk terus berkembang danmelakukan perubahan untuk bisa bertahan.Tentu saja pengembangan danperubahan ini merupakan tanggung jawab dari para pemimpin. Pemimpin, dalamhal ini manajer, harus berani mengambil resiko sehingga restoran dapat bertahandalam persaingan yang ketat.Banyak hal yang mempengaruhirisk taking propensityseseorang. Salahsatunya adalahself-efficacy.Pada sebuah penelitian, ditemukan bahwa ketikaseseorang memiliki sebuah keahlian dan merasa mampu melakukan sesuatu,orang tersebut akan memiliki motivasi untuk mengambil resiko (Ewert dalamLlewellyn, Sanchez, Asghar & Jones, 2008).Walaupun begitu, individu denganself-efficacytinggi belum tentu mengambil resiko karena ada dua cara untukmenjalan tugas yaitu cara tradisional dan tidak beresiko atau cara yang inovatifdan beresiko.Variabel bebas dalam penelitian ini adalahoccupational self-efficacy,danvariabel tergantungnya adalahrisk taking propensity.Alat ukur yang digunakanuntuk mengukuroccupational self-efficacyadalahoccupational self-efficacy scaleyang dikembangkan olehSchyns dan VonCollani(2002). Alar ukur untukmengukurrisk taking propensityadalahrisk taking propensity scaleyangdikembangkan oleh Hung dan Tangpong (2010). Populasi penelitian adalahrestoran menengah ke atas yang terletak di mal SurabayaTown Square,CiputraWorld,Grandcity, dan Galaxy Mall. Total subyek adalah 40 orang manajer.Spearman’s Rank OrderdanCronbach Alphadigunakan sebagai analisis datadengan menggunakan bantuan program R.2.13.1.Hasil penelitian menunjukkan tidak ada hubungan antaraoccupationalself-efficacy(OSE) denganrisk taking propensity(RTP) pada manajerrestorandiSurabaya (rho =-0,0448; p-value = 0,784). Artinya, naik turunnya OSE tidakmempengaruhi RTP. Faktor lain yang diduga mempengaruhi RTP adalahdukungan lingkungan kerja. Dari hasil tabulasi silang, diduga juga pendidikan,lama bekerja dan jumlah karyawan yang dibawahi mempengaruhi RTP.Mengingat pentingnya RTP terhadap daya saing restoran, penelitimenyarankanpihak restoran, terutama pemilik, untuk dapat melibatkan manajerdalam proses pengambilan keputusan dalamperusahaan, sehinggamanajerterlatihuntuk mengambil keputusan, sehingga dapat meningkatkanrisk taking propensity. | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Ciputra Surabaya | en_US |
| dc.subject | Occupational Self-Efficacy | en_US |
| dc.subject | Risk Taking Propensity | en_US |
| dc.subject | Manajer Restoran | en_US |
| dc.subject | Restaurant Manager | en_US |
| dc.title | HUBUNGAN ANTARA OCCUPATIONAL SELF - EFFICACY (OS E) DENGAN RISK TAKING PROPENSITY (RTP ) PADA MANAJER RESTORAN DI SURABAYA | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.kodeprodi | 73201 | |
| dc.identifier.nim | 30109005 | |
| dc.identifier.dosenpembimbing | Jimmy E. Kurniawan | |
