Correlation analysis of knowledge management implementation towards food and beverage product employee perfromance at trans luxury hotel bandung

Suwandi, Caitlin (2019) Correlation analysis of knowledge management implementation towards food and beverage product employee perfromance at trans luxury hotel bandung. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Knowledge Management has advanced over the last era to turn out to be one of the most contended management ideas. Many businesses have started implementing Knowledge Management in their organizations such as Ford, World Bank, Amazon. However, Knowledge Management in the hospitality industry has not accomplished the same measure of applications as in the other areas, mainly in the Trans Luxury Hotel Bandung. Thus, this research objectives are to investigate Knowledge Management in Trans Luxury Hotel Bandung and its correlation to Food and Beverage Product employee performance. A total of 75 (seventy-five) people of F&B Product employee create this study’s population, and 63 (sixty-three) samples will be taken in this research. Among them, 33 (thirty-three) valid and reliable questionnaires have been included in the data analysis. The result of coefficient of determination (D) is shown as 0.631, which is equivalent to 63.1%. This result means that 63.1% of the variation in the dependent variable (Employee Performance) is accounted for by the variation in the independent variable (Knowledge Management). The rest of the variation, 0.369, or 36.9%, is unexplained.Based on the result of coefficient of correlation, which is 0.794, and T test in Hypothesis Test with the result of 10.200, which is greater than Ttable in 1.9996 for the significant level of 5%, this test statistically proved that Knowledge Management has a strong and positive significant towards Employee Performance at Trans Luxury Hotel Bandung.

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