Manajemen Stress Pada Pemilik Usaha Kecil Menengah (UKM) Bidang Kuliner Di Kota Kediri

Akubis: Jurnal Akuntansi dan Bisnis

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Title Manajemen Stress Pada Pemilik Usaha Kecil Menengah (UKM) Bidang Kuliner Di Kota Kediri
Creator Christian Gunawan, Frans
J. Sahertian, Hallie
Sad Windu Wisnu Broto, Felik
Subject Stress
Stress Management
Description Stress management is a common knowledge and should be applied by  each  individual  in  order  to  reduce  high  stress  levels  due  the demands   and   pressures   of   works   and   personal   life   of   each individual.  Although  not  most  of  all,  Stress  Management  can  be implemented   by  a  business  owner  (SMEs)  so  that  any  activity which they do business  to run well and thrive. In addition,  Stress Management    can   be    used   to   manage   the   activities    of   the organization  is currently running businesses, business owners can also apply  stress management  on their personal  lives in order to create  a  balance  between  business  activities  and  their  personal lives. Causes of stress on business  owners came from a variety of sources    which    is    derived    from    organizational    factors    and individual  factors that each individual  has a different  and its own way of dealing with every obstacle that can possibly create stress. The purpose of this study was to determine the causes of stress on business  owners,  especially  in  culinary’s  bussines  owners  (Food and   Beverage)   and   how   they   perform   is  seen   by  the   Stress Management  Organizational  and  Individual  aspects.  The  subjects in this study is the Owner of Small and Medium Enterprises (SMEs) in Culinary derived from Kediri be a participant  in this study. The approach  used  in this study  is a qualitative  case study  approach. From   the   results   of   the   study,   researchers    found   that   the phenomena  that  occur  related  to the  causes  of stress  and  stress management  is  different  for  each  individuals.  The  Stressors  on Owner  of Small  and  Medium  Enterprises  (SMEs)  in Culinary  are need to known that the process of Stres Manajement  can be done in order to maintain the continuity of their bussiness
Publisher Lembaga Penelitian dan Pengabdian Masyarakat Universitas Katolik Widya Karya Malang
Date 2016-12-01
Type info:eu-repo/semantics/article
Peer-reviewed Article
Format application/pdf
Source Akubis: Jurnal Akuntansi dan Bisnis; Vol. 1 No. 02 (2016): AKUBIS : Jurnal Akuntansi dan Bisnis; 1-11
Language eng
Rights Copyright (c) 2016 AKUBIS: Jurnal Akuntansi dan Bisnis

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