Analisis Pengaruh Lingkungan Kerja dan Beban Kerja terhadap Kinerja Karyawan CV. Kemangi Bogajaya Sejahtera
DOI:
https://doi.org/10.58192/profit.v5i2.4314Keywords:
Culinary Industry, Employee Performance, Non Physical Work Environment, Productivity, WorkloadAbstract
Several previous studies have shown that a poor work environment and an unbalanced workload can negatively impact employee performance. However, research specifically in the catering or culinary industry, especially in restaurants like Bakoel Kemangi, is still limited. Therefore, this study is important to conduct an in depth analysis of the influence of the non-physical work environment and workload on employee performance at Bakoel Kemangi. The results of the study indicate that partially, the non-physical work environment has a positive and significant effect on employee performance, as does the workload. Simultaneously, both variables also have a significant effect on employee performance. The results of the coefficient of determination indicate that the non-physical work environment and workload together are able to explain the variation in employee performance by 41.5%. These findings emphasize the importance of creating supportive interpersonal relationships, effective communication, fair task distribution, and balanced work demands to improve employee productivity. The study also provides practical implications for restaurant management in designing human resource policies that support sustainable performance improvement.
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