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Welcome to ICEBA 2017: 1 International Conference on Economics, Business and
Accounting aims to bring together leading academic scientists, researchers and research
scholars to exchange and share their experiences and research results on all aspects of
Business, Economics and Accounting. It also provides a premier interdisciplinary platform
for researchers, practitioners and educators to present and discuss the most recent
innovations, trends, and concerns as well as practical challenges encountered and
solutions adopted in the �elds of Business, Economics and Accounting.
st
ICEBA 2017International Conference on Economics, Business & Accounting
12/9/2017 ICEBA 2017 – International Conference on Economics, Business & Accounting
st
th
Editorial Team
Editor-in-Chief
Prof. Dr. Tulus Suryanto, [SCOPUS ID: 57191504347] Faculty of Islamic Economic and
Business, State Islamic Institute of Raden Intan, Indonesia
International Editorial Board
Prof. Ceyhun Kilinc, [SCOPUS ID: 36020178700] Selcuk University, Turkey
Assoc. Prof Dr. Amilin Amilin, [SCOPUS ID: 57191497861] State Islamic University of
Syarif Hidayatulllah Jakarta, Indonesia
Prof. Dr. Tubagus Ismail, [SCOPUS ID: 56670932700] University Of Ageng Tirtayasa
Serang, Indonesia
Assoc. Prof. Dr. Abdul Razak Bin Abdul Hadi, [SCOPUS ID: 55085795300] University of
Kuala Lumpur Malaysia
Assoc. Dr. Silvia Kristina Marginean, [SCOPUS ID: 39861906300] University Of Lucian
Blaga Din Sibiu, Republic Of Romania
Prof. Mohamed Hisam Dato Yahya, [SCOPUS ID: 42862876500] Universiti Putra
Malaysia
Prof. Dr. Mihaela Herciu, [SCOPUS ID: 24832699200] University Of Lucian Blaga Din
Sibiu, Republic Of Romania
Prof. Fazil Gokgoz, [SCOPUS ID: 36552617200] Ankara University, Turkey
Prof. Mehmet Mercan, [SCOPUS ID: 55675368600] Adnan Menderes University, Turkey
Assoc. Prof. Agus Zainul Arifin, [SCOPUS ID: 57188962176] University Of
Tarumanegara, Jakarta Indonesia
This work is licensed under a Creative Commons Attribution 4.0 International License.
Editorial PoliciesFocus and Scope
Section Policies
Peer Review Process
Open Access Policy
Ethics Statement
Focus and ScopeThe event would be a forum to stimulate academic enhancement, research colaboration,
and joint publication. In addition, the conference is the area for young scholar to step in
to the academic atmosphere in the region of Southeast Asia.
RESEARCH AREA:
are as follows, but not limited to:
Economic
Economics; Islamic Economics; Economics of Public Policy; International Trade;
Macroeconomic;and others.
Business
Global Business & Management; Business Ethics; Human Resource Management;
Islamic Business Organizational Behavior; Management of Innovation; Entrepreneurship;
Supply Chain Management; Corporate Governance; International Strategy and
Sustainability; Production and Operation Management; E-Commerce; Retail Marketing;
Services Marketing; Marketing Communications; Relationship Marketing; Direct
Marketing; Advertising; Digital Marketing; Education Management and business; Politics
Business; Low of Business; Islamic Marketing Studies; Business Language;
Communication Business; Business Administration; Business Policy; Tourism Business;
Business Women’s Studies; Management Information System; Strategic Management;
and others.
Finance
Corporate Finance; Financial Markets; Financial Management; Investments; Quantitative
Finance; Risk Management; Finance Performance; Derivatives; Quantitative Methods;
Islamic Finance; Islamic Accounting; Financial Accounting; Auditing; Management
Accounting; Taxation; Social Accounting; Accounting Information System; Forensic
Accounting; and others.
Tracks of the ConferenceManagement Human Resources
Management of Technology
Marketing Management
Industrial Management
Strategy Management
Project Management
Education Management
Information Technology Management
Islamic management
Islamic Finance Management
Islamic Halal Food
Finance Management
Banking
Entrepreneurship
Business Plan
Business Case
Business Forecasting
Strategic Management
Accounting
Auditing
Section Policies
Articles Open
Submissions Indexed
Peer
Reviewed
Peer Review ProcessThe research article submitted to this online proceeding will be peer-reviewed at least 2
(two) reviewers. The accepted research articles will be available online following the
proceeding peer-reviewing process. Language used in this proceeding is English or
Indonesia.
Peer review is designed to assess the validity, quality and often the originality of articles
for publication. Its ultimate purpose is to maintain the integrity of science by filtering out
invalid or poor quality articles.
From a publisher’s perspective, peer review functions as a filter for content, directing
better quality articles to better quality proceedings and so creating proceeding brands.
Running articles through the process of peer review adds value to them. For this reason
publishers need to make sure that peer review is robust.
Open Access PolicyThis journal provides immediate open access to its content on the principle that making
research freely available to the public supports a greater global exchange of knowledge.
Ethics StatementOur ethic statements are based on COPE’s Best Practice Guidelines for proceeding
Editors.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Journal Contact
Mailing AddressThis Conference organized by Pelita Bangsa University and STEBI Lampung
Jl. Inspeksi Kali Malang – Tegal Danas,
Arah Delta Mas, Cikarang Pusat
Bekasi, Jawa Barat. 17530
Principal ContactRetno: +6281514549617
Hatta: +6281298903120
Pelita Bangsa University
Jl. Inspeksi Kali Malang – Tegal Danas,
Arah Delta Mas, Cikarang Pusat
Bekasi, Jawa Barat. 17530
Phone: (021) 2851 8181,82,83,84
Fax: (021) 2851 8180
Email: [email protected]
Support ContactHamzah: +6285781340118
Phone: (021) 2851 8181,82,83,84
Email: [email protected]
This work is licensed under a Creative Commons Attribution 4.0 International License.
Nomor ID : 1492843330
Tanggal permohonan : Sabtu, 22 April 2017
Nama terbitan : International Conference on Economic, Business and Accounting
Sinopsis : The event would be a forum to stimulate academic enhancement, research colaboration, and jointpublication. In addition, the conference is the area for young scholar to step in to the academicatmosphere in the region of Southeast Asia.
Pengelola : Lembaga Pendidikan Profesional Cendekia Hotel and Business School » http://proceedings.id/index.php/iceba
Kontak : Dr. Tulus Suryanto, Ak, CA Jl. Pangeran Tirtayasa No. 199 B Sukabumi, Bandar Lampung
» Tel / fax : (0721) 801 3132 / (0721) 801 3132Penerbit : Lembaga Pendidikan Profesional Cendekia Hotel and Business School
» http://proceedings.id/index.php/icebaFrekwensi terbitan : 1 tahunanNomor ISSN : 2580-4685 (media online)Keterangan : » Kategori ekonomi
» SK no. 0005.25804685/JI.3.1/SK.ISSN/2017.06 - 20 Juni 2017 (mulai edisi Vol. 1, Tahun 2017) » No. ISSN terkait - 2580-4677
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ISSN >> International Conference on Economic, Business and Accounting
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This journal uses Open Journal Systems 2.4.8.2, which is open source journal
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This work is licensed under a Creative Commons Attribution 4.0 International License.
Home > Vol 1, No 1 (2017)
International Conference on Economic,Business, and Accounting
p-ISSN 2580-4677 | e-ISSN 2580-4685Web: http://iceba.pelitabangsa.ac.id/Indexed: Google Scholar
SOCIAL IMPLICATION OF ISLAMIC ECONOMICS AND ITS
APPLICATION TO MANAGEMENT & ORGANIZATIONAL
PERFORMANCE
Dr. Uzair Albazi
1-1
THE EFFECTS OF PERSON-SUPERVISOR FIT AND
PSYCHOLOGICAL EMPOWERMENT ON EMP LOYEE CREATIVITY
AND EMPLOYEE’S PERFORMANCE
Emmelia Tan, Wann- Yih Wu
2-2
http://proceedings.id/index.php/iceba/index
Welcome to ICEBA 2017: 1st International Conference on Economics, Business and
Accounting aims to bring together leading academic scientists, researchers and research
scholars to exchange and share their experiences and research results on all aspects of
Business, Economics and Accounting. It also provides a premier interdisciplinary
platform for researchers, practitioners and educators to present and discuss the most
recent innovations, trends, and concerns as well as practical challenges encountered
and solutions adopted in the fields of Business, Economics and Accounting.
Vol 1, No 1 (2017): May 2017
Table of ContentsArticles
CAPITAL STRUCTURE THEORIES AN
DEVIDENCEFIFROMM’SBURSAVALUE MALAYSIA
CONSTRUCTION SECTOR
Abdul Razak Abdul Hadi, Nur Farah Nadiah Md Lazim
3-13
ASEAN INTEGRATION: PUSHING FORWARD THE BUSINESS OF
21ST CENTURY EDUCATION
Dr. Lloyd C. Bautista, PhD
14-20
PROMOTING DEVELOPMENT FINANCE FOR ECONOMIC
GROWTH AND STABILITY: AN INDIAN EXPERIENCE
Prof. Dr. Ravinder Rena
21-32
DOES THE TIMING OF UNANNOUNCED QUIZZES INFLUENCE
STUDENT BEHAVIOR IN EFFORT INVESTMENT AND LEARNING
OUTPUT?
Tin-Chun Lin
33-51
ROLE OF SERVICE INNOVATION, IMAGINATION AND
COMMUNICATION IN CUSTOMER SATISFACTION AND
CUSTOMER LOYALTY: A STUDY ON ENTREPRENEUR BATIK IN
BEKASI
Retno Purwani Setyaningrum, Yunita Ramadhani
52-52
FIRMS AND AUDITEE CHARACTERISTICS ON AUDITOR
SWITCHING
Dian Sulistyorini
53-53
HUMAN RESOURCE DEVELOPMENT IN THE ERA OF
TECHNOLOGY
Ince Ahmad Zarqan, Sukarni. S
54-54
THE EFFECT OF TRANSFORMASIONAL LEADERSHIP AND
MOTIVATION TOWARD TEACHERS’ PERFORMANCE ON ISLAMIC
BOARDING SCHOOL
Ahmad Gunawan
55-55
DETERMINANTS CAPITAL STRUCTURE: AN EMPIRICAL STUDY
OF INDONESIAN TEXTILE MANUFACTURERS
Sunita Dasman
56-56
THE EFFECT OF MACROECONOMICS ON JAKARTA ISLAMIC
INDEX
Lisa Kustina
57-57
MANAGEMENT TRAINING DEVELOPMENT AGENCY HUMAN PDF
International Conference on Economic, Business, and Accounting
http://proceedings.id/index.php/iceba/index
RESOURCES
Benjamin Bukit
58-58
59-59
IMPROVING QUALITY OF NONFORMAL EDUCATION IN HUMAN
RESOURCE DEVELOPMENT
Abdul Rahmat, Halim K. Malik
60-60
MANAGEMENT MOTIVATION ON FIXED ASSET REVALUATIONS
AND CHOICE OF ITEMS TO REVALUE: EVIDENCE FROM
INDONESIA
Dyah Purwanti
61-61
CLIMATE CHANGE A BRAND POPULAR MARKETING
OPPORTUNITY FOR PALM OIL
Giri Nurpribadi
62-62
MANAGEMENT TEACHING FOR PREPARATION OF INDONESIAN
NATIONAL EXAMINATION
Karmila Machmud, Nonny Basalama, RahmiAmaliah Rahim
63-63
STOCK RETURN VOLATILITY DETERMINANTS: EVIDENCE FROM
INDONESIA
Amrie Firmansyah, Ferry Irawan
64-64
HEALTH ANALYSIS OF TELECOMMUNICATION COMPANY IN
ORDER TO MAKE DECISION IN INVESTMENT
Tukhas Shilul Imaroh, Josep Ginting, Yenny Dwi Handayani
65-65
ENTREPRENEURIAL INTELLIGENCE MANAGEMENT
Novianty Djafri
66-66
ANALYSIS OF FINANCIAL PERFORMANCE, STOCK PRICE SHARIA
BANK INDONESIA
Preatmi Nurastuti
67-67
IDENTIFY THE FACTORS AFFECTS TO EXCHANGE RATE IN
INDONESIA
Karno Karno
68-68
THE IMPACT OF INFRASTRUCTURE ON ECONOMIC GROWTH IN
INDONESIA: A REGIONAL STUDY
Yanuar Yanuar
69-69
International Conference on Economic, Business, and Accounting
http://proceedings.id/index.php/iceba/index
MANAGEMENT MODEL
Rusmin Husain
THE INFLUENCE OF TRANSFORMATIONAL LEADERSHIP STYLE
AND WORK DISCIPLINE ON EMPLOYEE PERFORMANCE AT THE
DEPARTMENT OF TOURISM YOUTH AND SPORTS OF SERANG
REGENCY
Angrian Permana, Listiawati Listiawati, Wahyud Wahyud
70-70
PENGARUH KECERDASAN EMOSI DAN ORGANIZATIONAL
CITIZENSHIP BEHAVIOUR TERHADAP KINERJA KARYAWAN
PT.ASURANSI ALLIANZ INDONESIA
Didin Hikmah Perkasa
71-71
RECOGNIZING THE ROLE OF INTERNAL MECHANISM
CORPORATE GOVERNANCE ON INDONESIAN ISLAMIC BANKING
PERFORMANCE
Dudi Permana
72-72
ANALISIS PERBANDINGAN MODEL ALTMAN, SPRINGATE,
ZMIJEWSKI, DAN OHLSON DALAM MEMPREDIKSI FINANCIAL
DISTRESS (StudiKasusPada Perusahaan LQ-45 Bursa Efek
Indonesia Periode 2013-2014)
Winda Widyanty, Widya Garnita, Melvin Lukito
73-73
ANALYSIS OF DEVELOPMENT OF TOURISMAGAINST LABOR
ABSORPTION INBANYUMAS REGENCY, CENTRAL JAVA (Case
study the impact of the amount of accommodation, the number of
tourists and the number of tourist destinations in Banyumas)
Agus Arijanto
74-74
THE EFFECT OF SELECTION METHOD FOR PERFORMANCE
ASSESSMENT ON WORK MOTIVATION OF EMPLOYEE
Aris Setiyani, Joko Triraharjo, Joko Supono
75-75
EFFECT OF LIQUIDITY, PROFITABILITY, EFFICIENCY, ASSETS
QUALITY AND CAPITAL ON THE PERFORMANCE OF
COMMERCIAL BANK OWNED BY STATE OWNED ENTERPRISES
(SOE) LISTED ON THE STOCK EXCHANGE 2009-2013
Ryani Dhyan Parashakt, Bensius Paul Tamba
76-76
PENGARUH GAYA KEPEMIMPINAN TRANSFORMASIONAL,
KOMUNIKASI ORGANISASI DAN DISIPLIN KERJA TERHADAP
KINERJA KARYAWAN PT SRI ANEKA KARYATAMA (SAK)
PALEMBANG – SUMATERA SELATAN, INDONESIAǁ
Christine Catur Widayati, Nico Alexander Vizano, Bustami Zainudin,
Claudia Claudia
77-77
International Conference on Economic, Business, and Accounting
http://proceedings.id/index.php/iceba/index
ANALYSIS OF SME EXPORT READINESS OF ORGANIC MATERIAL
BASED ON EXTERNAL and INTERNAL FACTORS THROUGH
SMEPERFORMANCE
Nur Endah Retno Wuryandari
79-79
THE EFFECT OF DEBT TOWARD BALANCE SHEET EFFECTS ON
THE MINING INDUSTRY IN INDONESIA
Hendro Lukman, Marcella Cindy Hermawan
80-80
THE INFLUENCE OF FINANCIAL KNOWLEDGE, LOCUS OF
CONTROL, AND INCOME, ON FINANCIAL BEHAVIOR AMONG THE
PEOPLE IN WORKFORCE-AGE IN JAKARTA
Agus Zainul Arifin,, Tiffany Tiffany, Halim Putera Siswanto
81-81
CUSTOMER TRUST AND COMMITMENT AS MEDIATOR IN THE
RELATIONSHIP AMONG BRAND LOGOIDENTIFICATION, OVERALL
BRAND LOGOBENEFIT WITH CUSTOMER LOYALTY
Sri Vandayuli Riorini, Christine Catur Widayati
82-82
THE INFLUENCE OF ORGANIZATIONAL CULTURE TYPOLOGY ON
TURNOVER INTENTION OF EMPLOYEES
Anik Herminingsih
83-83
THE INFLUENCE OF WORD OF MOUTH MARKETING'S POWER
AND BRAND IMAGE TOWARDS TO REPEAT ORDER OF SIN
JUNG'S WHITENING CREAM (CASE STUDY IN SANGGAU
KAPUAS, WEST KALIMANTAN BORNEO).
Yennida Parmariza, Eni Eni
84-84
AN EARLY WARNING MODEL OF SYSTEMIC RISK BASED ON
ENDOGENOUS AND EXOGENOUS RISKS IN CONVENTIONAL
INDONESIAN BANKING
Alfiana Alfiana
85-85
TAX REVENUE AND DISPARITY IN ISLAMIC PERSPECTIVE
Femei Purnamasari, Arif Darmawan
86-86
ANALYSIS CONSUMER BEHAVIOR TOWARD MOBILE PHONE
PURCHASING VIA E-COMMERCE MOBILE APPLICATION
Hamzah Muhammad Mardi Putra
87-87
PERANCANGAN SIMULASI PERDAGANGAN SAHAM OFF-LINE
DENGAN MICROSOFT ACCESS®
Tomy Gurtama, Erus Effendi, Juniarso Sihombing
88-88
THE INFLUENCE THE CONTAGION EFFECT AND THE SPILLOVER PDF
International Conference on Economic, Business, and Accounting
http://proceedings.id/index.php/iceba/index
EFFECT OF GLOBAL FINANCIAL MARKET ON THE STOCK INDEX
: CASE INDONESIA
Wahyu Murti
89-89
TAX COMPLIANCE: POWER OF AUTHORITY AND PERCEIVED OF
FAIRNESS IN ANTAGONISTIC CLIMATE
Wiwiek Prihandini
90-90
THE IMPACT OF TASK-TECHNOLOGY FIT AND INFORMATION
TECHNOLOGY UTILIZATION ON ACCOUNTING FIRM AUDITOR’S
PERFORMANCE
Sindik Widati
91-91
THE AFFECT OF FINANCIAL ATITTUDE, LOCUS OF CONTROL
AND INCOME ON FINANCIAL BEHAVIOR
Agus Zainul Arifin, Irene Anastasia
92-92
DECOUPLING BANKING CREDIT AND GDP GROWTH : THE CASE
OF INDONESIA
Sugiharso Safuan
93-93
THE ABILITY OF GOVERNMENT SUPPORT ACCESSIBILITY TO
INCREASE THE PERFORMANCE OF SMALL TO MEDIUM SIZE
ENTERPRISE IN LOCAL FOOD PRODUCTION IN BANTEN
PROVINCE
Meutia Meutia
94-94
RELATIONAL BASED VIEW: STUDY OF A SPRINGBED PRODUCER
ONITS RETAILS’PERFORMANCE
Anna Wulandari, Heru Mulyanto
95-95
ANALYSIS OF RELIGIOUS AND ECONOMIC FACTORS TO SEX
COMMERCIAL WORKERS (Case Study On Commercial Sex Workers
In Localization Of Pemandangan)
Riana Puji Lestari
96-96
THE EFFECT OF PLACE AND COMPETENCY OF
ENTREPRENEURS TO COMPETITIVE ADVANTAGES AND SMEs
PERFORMANCE (Case Study on SMEs in Culinary Fields in Cikarang
Jababeka Bekasi District)
Nur 'Aeni
97-97
CORPORATE SOCIAL IRRESPONSIBILITY: INDONESIAN
BUSINESS WITH APARTHEID
Listian Indriyani Achmad
98-98
International Conference on Economic, Business, and Accounting
http://proceedings.id/index.php/iceba/index
STATE BANKS OF INDONESIA’S COMPETITIVENESS
Nani Hartati, Adrianna Syariefur Rakhmat
99-99
THE EFFECTS OF TOTAL QUALITY MANAGEMENT, THE
EMPLOYEE PERFORMANCE IN STIE PELITA BANGSA
Retno Purwani Setyaningrum, Elsye Fatmawati
100-100
CONSUMER PERCEPTION OF COUNTRY OF ORIGIN, PRODUCT
QUALITY AND CUSTOMER’S VALUE
Deki Fermansyah
101-101
BUILDING CUSTOMER’S BUYING INTERESTS TO TRADITIONAL
NUANCE RESTAURANTS : A MODEL OF PROPOSED STUDY
Endi Rekarti, Caturida Meiwanto Doktoralina, Sri Anah
102-102
HOTEL SERVICE STRATEGY: IMPROVING HOTEL SERVICE
PERFORMANCE IN INDONESIA
Kuwat Riyanto
103-103
INTERNATIONAL BUSINESS PERFORMANCE IN BUSINESS
FURNITURE RATTAN: ENTREPRENEURIALCOMPETENCE AND
INNOVATION CREATIVITY
RR. Wening Ken Widodasih, Erina Rulianti, Ida Abdul Gopar
104-104
ANTECEDENTS OF HERITAGE IMAGE AND ITS IMPACT ON
BEHAVIORAL INTENTIONS TO A PARTICULAR DESTINATION
Surya Bintarti, Yunita Ramadhani Ratnaningsih DS,, Edy Saptono
105-105
MONETARY POLICY INERTIA: CASE OF INDONESIA
Ali Nur Ahmad, Ergo Nurpatria Kurniawan
106-106
THE EFFECT OF NANOTECHNOLOGY INNOVATION AND
MARKETING/R&D INTERFACE ON SUSTAINABILITY DVANTAGE IN
THE PHARMACEUTICAL INDUSTRY
Taufik Taufik
107-107
PROJECT MANAGEMENT, A TIME CONTROL SOLUTIONS
Lia Amelia Megawati, Windi Windi
108-108
AN ANALYSIS OF COMPARATION BETWEEN CONVENTIONAL
BANK LENDING SYSTEM AND SHARIA BANK FINANCING
H. Sukron Mamun
109-109
RELATION OF LEADER-SUBORDINATE IN DETERMINING
EFFECTIVE LEADERSHIP ON SMALL AND MEDIUM
ENTERPRISES
110-110
International Conference on Economic, Business, and Accounting
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R. Deni Muhammad Danial, Kokom Komariah
THE EFFECTIVENESS OF THE PROJECT QUALITY MANAGEMENT
FOR THE PROJECT CYCLE IN STATE-FUNDED CIVIL WORKS
Akhmad Akromusyuhada, Mieke Yulastari
111-111
THE IMPACT OF INFORMATION SYSTEM SUCCESS AND TRUST
MODEL TO ACCOUNT REPRESENTATIVES’ TASK (EMPIRICAL
STUDY IN INDONESIAN TAX INFORMATION SYSTEM)
Susanti Widhiastuti, Kartika Cahya Kencana
112-112
PROTOTYPE E-CUSTOMER ORDER FOR INTEGRATION WITH
SAP R/3 ERP SYSTEM USING CUSTOMER RELATIONSHIP
MANAGEMENT (CRM) APPROACH : CASE STUDY ON PT. MULIA
KERAMIK INDAH RAYA
Wiyanto Wiyanto
113-113
THE INTRODUCTION OF THE INFLUENCE OF A CONSONANT
SOUND TO VOCAL CONSONANTS USE FCC (Frequency cepstrum
coefficient) And SVM (Support Vector Machine)
Muhammad Makmun Effendi
114-114
COMPARISONALGORITHMCLASSIFICATION NAIVE BAYES,
DECISION TREE, ANDNEURAL NETWORK FORANALYSIS
SENTIMENT
Ahmad Turmudi Zy, Agung Nugroho
115-115
THE EFFECTS OF PERSON-SUPERVISOR FIT AND
PSYCHOLOGICAL EMPOWERMENT ON EMPLOYEE CREATIVITY
AND EMPLOYEE’S PERFORMANCE
Emmelia Tan, Wann- Yih Wu
116-116
ANALYSIS OF EFFECT OF INDUSTRIAL GROWTH AND
POPULATION GROWTH TO THE NEED OF CLEAN WATER IN
WEST TARUM CANAL
Purwanto Purwanto
117-117
THE INFLUENCE OF SUPERVISION AND MOTIVATION ON
EMPLOYEE PERFORMANCE (A CASE IN THE PUBLIC WORKS
OFFICE OF BINA MARGA KABUPATEN CIANJUR)
Riski Eko Ardiyanto, Wachid Hasyim
118-118
REVIEW OF THE ECONOMICS ASPECT OF THE SMARTPHONE
USERS BASE ANDROID OPERATING SYSTEM, IOS AND TIZEN
Muhamad Fatchan
119-119
International Conference on Economic, Business, and Accounting
http://proceedings.id/index.php/iceba/index
THE IMPACT OF MACROECONOMIC ON ISLAMIC INDEX RETURN:
INDONESIA STOCK EXCHANGE
Elsye Fatmawati
120-120
IMPLIKASI DAN IMPLEMENTASI PENEGAKAN PASAL 18 UU
PENGAMPUNAN PAJAK PASCA TAX AMNESTY PADA TINGKAT
KEPATUHAN WAJIB PAJAK DALAM UPAYA PENINGKATAN
PENERIMAAN PAJAK DI INDONESIA
Edi Tri Wibowo
121-121
FINANCIAL INFORMATION SYSTEM FOR BANK CUSTOMERS
USING SMS
Isma Sari Nawangsih
122-122
THE EFFECT OF WORK-FAMILY CONFLICT ON PERFORMANCE
OF FEMALE LECTURER VIA INTERVENING VARIABLES OF
ORGANIZATIONAL COMMITMENTS (Case Study in STIE Pelita
Bangsa Bekasi West Java)
Dadang Heri Kusumah
123-123
AUDIT IT SECURITY GOVERNANCE ON INSTITUTION IN BEKASI
WITH COBIT-5 FRAMEWORK : A CASE STUDY
Ir. U. Darmanto Soer, M.Kom
124-124
BUSINESS MODEL CASE STUDY: HYDRA MASK FOR
Hamzah Muhammad Mardi Putra, Edysri Hermayudha
125-125
ONE VILLAGE ONE PRODUCT (OVOP) -BASED RURAL
DEVELOPMENT ANAGEMENT ON INTEGRATED RURAL
PLANNING FRAMEWORK (Case Studies on Several Rural Areas of
Ngajum and Wonosari Districs, Malang Regency, East Java Province)
Ayu Wahyuningtyas, Putri Anggun Sari, Dodit Ardiatma
126-126
FACTORS INFLUENCING UNIVERSITY CHOICES IN BEKASI
REGENCY
Rasipan Rasipan
127-127
STUDY OF MANAGEMENT CONTROL SYSTEM, ORGANIZATIONAL
CAPACITY, ORGANIZATION CULTURE AND PERFORMANCE OF
MANUFACTURING COMPANY IN THE CITY AND BEKASI
REGENCY
Neng Asiah, Sabaruddinsah Sabaruddinsah
128-128
129-129
International Conference on Economic, Business, and Accounting
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ANALYSIS OF THE RATE OF ADVERTISEMENT TAX
CONTRIBUTION TO THE LOCALLY-GENERATED REVENUE OF
BEKASI REGENCY IN 2011-2015
Muhamad Syahwildan, Wibisono Chandra
THE INFLUENCE OF PRODUCT QUALITY AND BRAND IMAGE ON
THE PURCHASE DECISION OF THE AQUA’S BRAND BOTTLED
DRINKING WATER (CASE STUDY ON BEKASI CITIZENS)
Muhamad Syahwildan, Muhamad Ekhsan
130-130
THE RELATIONSHIP BETWEEN INNOVATIONS IMPLEMENTATION
USING TEORIYA RESHENIYA IZOBREATATELSKIKH ZADATCH
(TRIZ) TOWARD PRODUCT QUALITY ENGINEERING
DEVELOPMENT IN ENGINEERING DEVELOPMENT COMPANY
Dadang Surjasa, Kristian Chandra
131-131
THE INFLUENCE OF PRICE AND TRUST TOWARDS CUSTOMER
REPURCHASE INTENTION IN ONLINE SHOPPING
Indra Permana, Dian Rachmawati Afandi
132-132
CREATIVITY AND ROLE LEADERS TO WORKER PRODUCTIVITY
MEDIATED INNOVATION AND MOTIVATION (STUDY AT PT. AGUNG
TIRTA LESTARI)
Tri Wahju Wirjawan, Nining Yuningsih
133-133
BUILDING HUMAN RESOURCE PERFORMANCE BASED ON
CUSTOMER ORIENTATION
Erina Rulianti
134-134
Macroeconomics Variables and Retail Sukuk Market
Mohammad Hatta Fahamsyah
135-135
This work is licensed under a Creative Commons Attribution 4.0 International License.
International Conference on Economic, Business, and Accounting
http://proceedings.id/index.php/iceba/index
102 The 1st International Conference on Economic, Business and Accounting (ICEBA) 2017
ABSTRACT
Indonesia is an archipelago country which is one of the connecting countries of the
Asian-Australian continents, and the Indian-Pacific oceans. Because it has 1,331 tribes and
cultures, this country has great culinary tourism potential, however this potential has not been
explored and managed properly yet. One of the attractions of the bustling tourist destinations
is the culinary tourism (traditional restaurants) which exists in every region, with their typical
regional uniquenessbut still traditional management. These culinary businesses, mostly
managed by SMEs, still need help in the development of their businesses. The study of
culinary marketing for small and medium restaurant businesses is very rare in Indonesia. It is
imperative that a study presenting a model of successful marketing of small and medium
restaurants be conducted so that they can grow very well. The main issues to note are the
factors driving the public interest to visit these restaurants. The factors of food quality,
interactions and physical environments have roles to increase the visit interests. Those can be
built through the establishment of the perceived authenticity and the visitors‘ attitudes toward
the restaurants. This paper attempts to explore these variables through a literature review to
build a model that can explain the phenomenon of traditional restaurants in Indonesia. Thus it
will be able to provide input to the government to find important factors in the effort of
developing small and medium enterprises in this culinary field.
Key Words: Outcome, Interaction, physical environments, perceived authenticity, Attitude,
Visit Interest.
Paper type : Proposed Study
BUILDING CUSTOMER’S BUYING INTERESTS TO TRADITIONAL NUANCE
RESTAURANTS : A MODEL OF PROPOSED STUDY
Endi Rekarti, Caturida Meiwanto Doktoralina, Sri Anah
Mercu Buana University
1. Introduction
Culinary is one element determining the attractiveness of tourist destinations (Horner et
al. 2016; Björk & Kauppinen-Räisänen 2014). Moreover, the Indonesian territory
consists of 1331 tribes scattered on various islands. Of course, it has a lot of culinary
diversity. Each tribe in each region has a food tradition which is partly the daily diet of
the community. The uniqueness of the food can be the symbol of the region and become
the hope of potential tourism when tourists visit those areas. These foods are commonly
referred to as traditional food of cultural heritage of certain ethnic groups (Kwon 2015;
Kwon 2017), most of which, in Indonesia, are marketed by SMEs.
Tourism, one of the economic growth sources, has labour absorption in the field of
hotels and restaurants as much as 1,259,096 (Central Bureau Statistics, 2015). In fact, it
has the opportunity to grow bigger. Although there are no exact figures, it is estimated
that over 5000 restaurants are scattered in various regions of Indonesia (Central Bureau
Statistics, 2015) and this number always increases every year. Some of the management
is done by small and medium entrepreneurs. The foods offered are authentic Indonesian
cuisine with a traditional/ethnic atmosphere. These help to encourage Indonesian
tourism. Therefore, this potential should be utilised by the government and traditional
restaurant entrepreneurs, so that the restaurant industry can support tourism and increase
labour absorption.
There is a wide variety of creative, innovative and unique food menu innovations made
by traditional restaurant entrepreneurs. The food menu from regional traditions or ethnic
groups is one source of inspiration for the development of their servings. Some of them
make modifications or creations to the food, so it is feared to affect the attitude of some
customers. That may be the case, inasmuch as a food is one of the most important
factors in giving the impression of an authenticity of the traditions felt by consumers
(Kim & Jang 2016; Tsai & Lu 2012). But on the other hand, serving something without
change and just repeating the type of food certainly can cause a boring impression and
can change consumer attitudes toward the restaurant. It may happen inasmuch as the
dynamic tastes of consumers will affect the quality of food perceived. Several related
studies on diet show the role of food quality, especially presentation, menu, taste,
freshness, and temperature, in predicting customer satisfaction (Namkung & Jang 2007;
Hwang & Ok 2013a).
In addition to the food aspect, the atmosphere of restaurants’ physical environment and
service interaction is also designed in such a way as to show ethnic identity in
accordance with the food served. This environment is created to provide comfort, fun
and atmosphere that customers expect. The M-R model suggests that the environment
shapes the emotional of individuals and will influence their attitude whether to approach
or avoid the environment (Mehrabian & Russell 1974). The physical environment
should follow the authenticity of the traditions represented, and often from innovations
in a utilisation of building materials and spatial layout so as to have a distinct
impression of ethnic originality. This causes marketers to deal with the choice of either
to maintain authenticity or to follow the developments so those ethnic restaurants are
more preferred by customers. Likewise, the service interaction also provides identity
and appeal for restaurant consumers who can also predict the intention-behaviour of
subsequent consumers (Filo et al. 2011).
From the explanation above there is an issue of business policy, whether the restaurant
tradition can be developed by including elements that are not derived from the ethnic,
thus changing its authenticity. On the other hand, marketers also need to provide
something that suits the change in customer desires based on the experience they feel on
consumption in a modern restaurant. For that reason, it needs to be explained by
developing a theoretical model of how the development of restaurants’ offers on food,
physical environment and service interaction in building customers’ purchase intention
in traditional restaurants by taking into account the role of authenticity perceptions and
attitudes towards restaurants.
2. Aim and Contribution of the Study
This paper seeks to assist traditional restaurant marketers in the face of a dilemma in the
development of their marketing strategies, either modifying restaurant offerings or
staying with traditional authenticity guidelines. Modifications that follow the
development of the restaurant will generally raise concerns of reduced authenticity of
products offered that they can impact on the attitude of customers to the restaurant. A
theoretical model will be developed to confirm further empirical research. This model
will be able to explain the determinants among food variables, physical environment
and dominant interactions affecting perceived authenticity, so that it can be figured out
which aspects of the offers must be maintained their cultural authenticity, or which
aspects can be modified freely.
3. Indonesian traditional restaurants
With a large population, Indonesia is a big market for businesses such as restaurants.
The purpose of food is the basic necessity of every person, and some people get it
through food or restaurant transactions. The phenomenon that occurs today, food or
drink is not just a fulfilment of basic necessities, but food and beverage also become a
new lifestyle among the community (Fotopoulos & Krystallis 2002; Silva et al. 2014).
Changes in lifestyle which make people prefer to eat outdoors not only occur in big
cities, but also in most all regions in Indonesia. So this can be the trigger of an increase
in the restaurant market. This development level will certainly be higher in major cities
than in small cities in Indonesia.
The growth of this market makes the appeal for entrepreneurs to participate in this
business, thus encouraging the birth of new restaurant businesses in considerable
number. That growth can be faster, in that it is very easy to enter markets in densely
populated locations, relatively low capital requirements and ease of business permits,
especially for SMEs. In medium and large enterprises, restaurant businesses can achieve
a 20% growth rate in the last ten years (Bank of Indonesia 2015). Seen the increase in
growth, it can be ascertained that the business competition will be more stringent and
not a few will entrepreneurs open the restaurant adjacent to other restaurants. The
number of restaurants will cause more choices, so it requires a strong effort to grow and
develop. Therefore, restaurant entrepreneurs try to find out how their restaurants’ brand
can be an option among other restaurants.
Efforts to build Impressions and Restaurant Quality
Taken into account the increasing number of traditional restaurants in Indonesia in the
Ministry of Culture and Tourism 2014 i.e. 3-4% per annum, providing traditional/ethnic
food, tradition nuance restaurants, is one of SMEs entrepreneurs' choices to enter and
utilise this market and strive to grow and develop. This means that most of these
businesses are SMEs inasmuch as that number is too small to serve the needs of the
community. In facts, it can be found that along the road are restaurants which are
sometimes close to one another. The types of foods and ways of presentation also vary,
including the accentuation of tradition elements.
Creating creativity by modifying or changing food into something unique and new is
one of the ways culinary entrepreneurs attract customers to visit. Another way is to do a
combination of simple food menu with other ingredients so it becomes a menu that is
favoured by visitors. Another creativity of the restaurant / eating place at this time is to
display a menu with unique food names, such as bakso mercon (firecracker meatball),
nasi goreng gila (crazy fried rice), keripik setan (satan chips), mie keriting (curly
noodles) and others. Several related studies on diet show the role of food quality,
especially presentation, menu, taste, freshness, and temperature, in predicting
customers’ satisfaction (Namkung & Jang 2007; Hwang & Ok 2013a).
In addition to the creativity of the food menu, restaurants are made as attractive as
possible with a design which makes customers comfortable in the restaurants. Most
restaurants today describe restaurant designs through a restaurant brand, for example,
Pop art restaurant in Bintaro area. As the name implies, the interior design of the place
is filled with pictures of people who are inspirational in the world drawn in pop art
forms. This strategy is done so that customers are curious with the food menu and
uniqueness in terms of the interior design of the restaurants and they will come to the
restaurants to taste the foods in their menu. In order not to be outdone by its
competitors, traditional restaurants follow these trends so as to include elements which
are not characteristic of the ethnic. This can be justified considering the research Han &
Ryu (2009); Hwang & Ok (2013a) shows that the physical environment (using
decoration and artefacts, spatial, and ambient conditions) creates more customer
satisfaction and appeal. So, the culinary business people must create something creative
as an effort to attract customers.
Another strategy that can be done by entrepreneurs, in addition to terms of the food
menu, they give the brand name and interior design. The restaurant marketers make an
innovation in how customers interact to improve the quality of service. The use of
uniform or traditional clothing, a sequence of communication techniques with
customers, certain language and much more can improve the quality of service. The
unique and exciting service quality used is expected to build the good impression of
customers to keep visiting the restaurants regularly. The quality of service is believed to
be an important factor in running a culinary business as Kim & Ok (2010) notes that
interactional quality has an important role in the restaurant business.
Clearly, there are 3 aspects of the marketer's attention in developing the restaurant: the
aspect of foods, restaurants’ physical environment and interaction of waiters and
customers. Those aspects create the perception and impression of the restaurants in
shaping the perception of quality. And the perception of quality will explain what and
how the restaurant is in the visitor's views. While these aspects, of course, have roles
and influence on consumer assessment of the public consequences of the consumption
action of visitors relevantly (Freestone & McGoldrick 2008). Therefore, a traditional
restaurant or not, will certainly establish an attitude in determining the customers’
purchase intention, and visited or not (Eagly & Chaiken 1993).
Customer's Perception of Food, Physical environment, and service interaction
Food is the core of the overall restaurant management experience (Kivela et al. 1999;
Kivela et al. 2000; Raajpoot 2002; Hwang & Ok 2013a). This is the main product that
customers expect to get from a restaurant. Namkung & Jang (2007) also suggests that
the presence of food is important in pleasing the customers. How customers’
perceptions of the foods which restaurants offer are important in shaping the likes or
dislikes of those foods (Padberg et al. 1997). Various attributes used to assess food such
as taste, aroma, freshness, innovation, portion, texture, design, appearance, and diversity
(Raajpoot 2002; Wang 2013; Liu & Jang 2009; Hwang & Ok 2013b). This perception
which meets the customer expectations of food will determine the quality of the food.
Therefore, the success of the restaurant is very dependent on the customer's perception
of the food offered. The attribute will also be perceived by the consumer to the
conclusion of the food category either as traditional or modern foods.
The consumers’ experience of consuming the food will make them able to compare
between traditional and modern foods which can be recognised from a combination of
appearance, and texture, which may affect the conceptual understanding of whole food
products (Favalli et al. 2013). Some food authenticity markers are discussed in the
literature, such as cooking methods, flavours, and ingredients needed (Cohen & Avieli
2004; Zibart et al. 1995). Cognitive processes also play a role in creating the concept of
social culture so as to provide a certain meaning, semantic meaning. Thus, food
becomes a symbolic object which provides the consumer identity (individuals and
groups). However, retronasal perception can be a key point of the uniqueness of
traditional and modern food. By observing and perceiving the food the restaurants offer,
consumers can recognise whether the food is authentic food or not. Based on the above,
a proposition 1 is formulated: that food affects consumers’ attitudes toward restaurants
and propositions 2 is formulated: that food affects the authenticity of traditional foods.
The physical environment presented by the restaurant is an essential ingredient of the
culinary business and gives the customer first impression. Specifically, the customer
spends considerable time in the physical environment from entering through check out
of the restaurant he or she visits. Once customers enter a restaurant, they receive a
description of the restaurant before they even eat or receive employees’ services. Kotler
(1973) suggests that positive perceptions of the physical environment can evoke
positive emotions, leading to a positive perception of actual service and employees’
services. Bitner (1990) also suggests that a superior physical environment makes
customers feel better, improving their perception of a product or service. A good
perception will shape the consumer's positive attitude toward the restaurant.
The physical environment of the restaurant will also provide the identity of the
restaurant and the type of food served there. How the look of the restaurant building and
its layout will shape the restaurant's perception and branding that comes from the
influence of the consumer's experience in recognising the design and structure of
tradition (Johnston & Baumann 2007; Bhatia 2003). The interior arrangement of the
restaurant with its traditional setting using unique regional tradition architecture (Kim &
Stepchenkova 2015) is transformed into a facade, layout, material selection, to decorate
the interior spaces adopting multi-dimensional corners (Cui & Guo 2016), aimed at
shaping perception and meaning on the restaurant (brand). The development of brands
today has begun to shift from the communication process and a commodity trade to a
reflection of feelings and a design (Gobé 2007). Design in the context of the branding
process is a process of translating the results of the company's strategy analysis into a
form that can be touched, seen and felt by consumers (Wheeler 2013). The suitability of
the design and layout of the restaurant with the food served; helps to reinforce the
perception of the authenticity of traditional food served (Mkono 2013). In this case,
proposition 3 is formulated: that the physical environment affects consumer attitudes
toward restaurants, and propositions 4 is formulated: that the physical environment
affects the perception of traditional authenticity.
The interaction between customers and waiters in service marketing is a topic most
frequently discussed in the service industry (Brady & Cronin Jr 2001). Some studies
have shown that interactional quality influences attitudes toward restaurants (Holbrook
& Hirschman 1982; Batra & Ahtola 1991; Steenkamp et al. 2003; Hwang & Ok 2013b).
Willingness to help customers in fast service will provide benefits perceived by
customers. Furthermore, performing a promised service reliably and accurately will
give customers a positive attitude towards the restaurant. Employees’ performance also
greatly influences the customers’ emotional response (Van Dolen et al. 2004; Liu et al.
2011; Chen et al. 2013; Hwang & Ok 2013b; Wong & Aspinwall 2004; Hwang & Ok
2013a). When employees provide high-quality services, customers are more likely to
feel happy, satisfied, or happy so as to provide a positive response that shapes the trend
of favourable restaurant behaviours.
Culture not only gives birth to a unique type of food and fondness of food (Garvey et al.
2011) but also forms ways to interact with others. How to use verbal and body language
will vary from one culture to another (Beattie & Ellis 2014; Burgoon et al. 2016;
Matsumoto & Juang 2016). How to present oneself in front of people including in the
way of dressing is also determined by the culture. Thus, if a restaurant declares selling a
particular ethnic food, then the ordinance used should take into account the cultural
identity so that cultural meaning and social structure are not disturbed (Dana et al.
2014). Consumers will doubt the authenticity of a restaurant (Kovács et al. 2013), if the
procedures for interacting with the service do not show the original identity of the
territory. The more different the impression interaction the consumers feel, and then the
less the customer will feel the nuances of tradition described by the food being served.
From the above study, the following propositions can be taken. In this case, proposition
5 that service interaction affects attitudes to restaurants and proposition 6 is formulated
that service interaction affects perceived authenticity.
Perceptions of Authenticity, Consumer Attitudes, and Purchase Intention.
Some of the reasons consumers buy food in traditional restaurants can be grouped into 2
reasons, part of the culture or looking for a change to enjoy different foods from
consumers’ daily routines (Kamarulzaman et al. 2016; Solomon 2014). Therefore, the
issue of authenticity becomes important for customers when enjoying traditional food
dishes which are out of the habitat (Anderson & Benbow 2016). Considering the
difference in place of origin and social environment, the traditional restaurant has
difficulty providing authentic cultural objectives as something that is believed and
accepted as facts and real cultural representation (Taylor 1992; Grayson & Martinec
2004).
For traditional food-seekers, this is not just a food necessity but a perceived authenticity
(Kim & Jang 2016) that will determine the attitude towards the restaurant (Wang et al.
2015). Restaurants which are considered not true in terms of food, physical
environment, and service interaction, will be addressed as an ordinary restaurant and
can never fulfil their desire for a traditional one. This can happen to consumers who
have cultural experience or have lived in that cultural environment. Since eating out in a
traditional restaurant can be driven by a desire to fulfil the longing and nostalgia for
culture when it is long outside the cultural group (Duruz 1999). In some widespread
studies, it is reported that there are significant influences of perceived authenticity on
consumer behaviour (Liang et al. 2017; Liu & Jang 2009; Tsai & Lu 2012; Mattila &
Ro 2008). This discussion leads us that perceived authenticity has an effect on purchase
intention.
Attitude is an element of consumer behaviour in determining a product desirable for
consumption (Weiner 2000). The better the customers’ attitude toward a particular
product is, the higher their purchase intention for it. So it also applies to a traditional
restaurant, if it is responded very positively by the customers, it will have a high
potential to be visited by consumers. As perceived authenticity contributes to customer
attitudes, it can also directly affect purchase intention. Consumers who seek fulfilment
of longing or nostalgia, perceived authenticity become determinants of their interest to
consume the foods in that restaurant (Duruz 1999). So perceived authenticity influences
purchase intention directly or through the formation of their attitude towards the
restaurant. In this case, the proposition 7 is formulated: that perceived authenticity
affects attitude to restaurants, the proposition 8 is formulated: that perceived
authenticity affects purchase intention and proposition 9 is formulated: that consumers’
attitudes affect purchase intention.
4. Proposed Theoretical Model
Based on the theory and discussion above and considered the hypothesis obtained, it can
be presented a framework of thought or proposed model to explain how consumers’
purchase intention is built by traditional restaurants through attitudes and perceived
authenticity by controlling the food factors, physical environment, and service
interaction. The relationship pattern can be simplified in the form of the image shown in
Figure 1.
5. Conclusion
From the above study, it can be concluded that there is a strong correlation between
consumer perception toward the elements of quality of restaurant service toward the
establishment of authenticity and attitude which in turn will encourage consumers’
purchase intention to traditional restaurants. These elements can be regarded as control
variables for restaurant marketers to drive their business performance by increasing
interests in restaurants. Two important things which must be maintained for marketers
are how the consumers’ perceptions of the authenticity of restaurant products and their
Figure 1: The Theoretical Model
Service
Interaction
Physical
Environment
Food
Perceived
Authenticity
Attitude to the
Restaurant
attitude so that their purchase intention can be maintained and increased. Of course, the
above models still need to be tested in an empirical study on different cultural
environments.
Acknowledgement
We wish to thank all team and all of reviewer Prof. Uzair Bazi, Assoc. Prof. Arif Orcun
Soylemez (Turkey), Assoc. Prof. Llyod Bautista, Ph.D (Philippines), Assoc. Prof. Dr
Abdul Razak Bin Abdul Hadi (Malaysia), Prof. Dr. Ravender Rena (Republic of South
Africa), Assoc Prof. Dr Tulus Suryanto (Indonesia), Dr Ir. Sigit Rahardjo, MM, MT
(Vice President of Up Stream Technology Centre PT. Pertamina Persero). We also wish
to express our appreciation to the research center of Mercu Buana University which has
been very constructive at various stages in the development of this article.
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