Moses Soediro

Moses Soediro, S.E., M.M.

Joined:

2010

Major:

Tourism

Academic rank:

Assistant Professor

Moses Soediro, S.E., M.M. is a Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2010 and currently part of Tourism.

Author Pages

Google Scholar	https://scholar.google.co.id/citations?user=_5oICAoAAAAJ
SINTA	https://sinta.kemdikbud.go.id/authors/profile/6007346

Expertise

• Service Management
• Marketing
• Food and Beverage Management

International Journal

• BUSINESS OF INCREASING CULINARY BUSINESS SALES THROUGHGO FOOD AND GRAB FOOD IN SURABAYA CITY. International Journal of Economics, Business and Management Research (2021)

National Journal indexed by Sinta

• THE INFLUENCE OF EXPERIENTAL MARKETING, SERVICE QUALITY AND PROMOTION ON CUSTOMER LOYALTY AT ROLAND BAKERY AND CAFÉ JEMBER. Internaitional Journal of Economics, Bussiness and Accounting Research (2023)
• THE INFLUENCE OF PRODUCT QUALITY, SERVICE QUALITY, AND LOCATION ON CUSTOMER LOYALTY AT DEPOT WAKIK GRESIK. International Journal of Economics, Business and Accounting Research (IJEBAR) (2023)
• THE INFLUENCE OF PRODUCT QUALITY, SERVICE QUALITY, AND STORE ATMOSPHERE TOWARDS CUSTOMER REPURCHASE INTENTION AT FAT-FAT RESTAURANT IN BEKASI. International Journal of Economics, Business and Accounting Research (IJEBAR) (2023)
• The Influence of Product Quality, Service Quality, and Store Atmosphere Towards Customer Repurchase Intention at Fat-Fat Restaurant in Bekasi. International Journal of Economics, Business and Accounting Research (IJEBAR) (2023)
• THE ROLE OF EMPLOYEE ENGAGEMENT VARIABLE: IT'S IMPACT OF THE WORK ENVIRONMENT TOWARDS EMPLOYEE PERFORMANCE (A Case Study at Culinary Tourism Sector in the City of Surabaya). International Journal of Economics, Business and Accounting Research (IJEBAR) (2023)
• Edukasi Tentang Etika Komunikasi dan Kewirausahaan Bagi Peserta Didik Baru Melalui Program Masa Pengenalan Lingkungan Sekolah (MPLS) SMKN 4 Surabaya. I-Comm: Indonesian Community Journal (2022)
• Peluang Digital Marketing Dalam Kebangkitan Pariwisata di Indonesia. JURNAL ILMIAH MANAJEMEN BISNIS DAN INOVASI UNIVERSITAS SAM RATULANGI (JMBI UNSRAT) (2022)
• PERANAN PENERAPAN STANDAR OPERASIONAL PROSEDUR (SOP) TERHADAP PENJUALAN DAN KINERJA KARYAWAN (SEBUAH KAJIAN TERHADAP BISNIS RESTORAN PADA MASA PANDEMI COVID-19). JURNAL ILMIAH MANAJEMEN BISNIS DAN INOVASI UNIVERSITAS SAM RATULANGI (JMBI UNSRAT) (2022)
• THE ROLE OF EMPLOYEE ENGAGEMENT VARIABLE: IT'S IMPACT OF THE WORK ENVIRONMENT TOWARDS EMPLOYEE PERFORMANCE. International Journal of Economics, Business and Accounting Research (IJEBAR) (2022)
• Pengaruh Tidak Langsung Employee Training Terhadap Turnover Intention Pada Karyawan Hotel: Peran Workplace Stress Sebagai Mediator. Widya Cipta: Jurnal Sekretari dan Manajemen (2020)
• PENDAMPINGAN USAHA PENGEMBANGAN PRODUK KUDAPAN DENGAN BAHAN JAMBU BIJI DI DESA KEBARON SIDOARJO.. ABADIMAS ADI BUANA (2020)

International Proceeding

• Inactive Problem Recognition Perspective in Consumer’s Buying Decision: Study Literature. ICOEN (2017)

Patent

• ABON TUNAS UMBUT ROTAN ((Daemoonorps draco.Sp DENGAN IKAN TONGKOL (Euthynnus affinis C) (2022)

Copyright

• Food & Beverage Pairing (2021)
• Metode Dasar Memasak (2021)
• Service Sequences (2021)
• Set-up Table (2021)
• Standar Operasional Prosedur Dalam Bidang Kuliner (2021)
• Style of Service (2021)
• Table Manner (2021)
• AQUAFABA SEBAGAI FOAMING AGENT PADA MACARON (2019)
• BAHAN PENGENTAL DARI LIDAH BUAYA UNTUK SELAI STROBERI (2019)
• KREASI PRODUK NON-DAIRY ICE CREAM DENGAN PENAMBAHAN BUNGA TELANG (CLITORIA TERNATEA) SEBAGAI PEWARNA ALAMI (2019)
• KREASI TEH DAUN KEDONDONG (SPONDIAS DULCIS) (2019)
• PEMANFAATAN BIJI PEPAYA SEBAGAI BAHAN DASAR PEMBUATAN MINUMAN BERALKOHOL (2019)
• PEMANFAATAN CANGKANG TELUR AYAM SEBAGAI BAHAN PEMBUATAN KULIT MOLEN (2019)
• PEMANFAATAN DAUN KENIKIR SEBAGAI BAHAN UTAMA PEMBUATAN MINUMAN JELLY DRINK (2019)
• PEMANFAATAN SUSU KAMBING PERANAKAN ETAWA SEBAGAI BAHAN DASAR PEMBUATAN SUSU KENTAL MANIS (2019)
• Pemanfaatan Tongkol Jagung Sebagai Bahan Substitusi Susu Sapi Dalam Pembuatan Es Krim (2019)
• PENGGUNAAN DAUN BELIMBING WULUH UNTUK BAHAN DASAR PEMBUATAN TEH HERBAL DENGAN BAHAN TAMBAHAN CENGKIH DAN KAYU MANIS (2019)

Formal Educations

Year	Level	School/Institution/University
2003	S1	Universitas Kristen Petra
2013	S2	Universitas Kristen Petra