Judul: Pengaruh kompetensi terhadap kinerja karyawan pada rumah makan Mie Khangen Depok
Abstrak: Human daily life would not be separated from the activities of food needs. One of the places where people can obtain the fulfillment of the need for food is the restaurant. Culinary industry competition is getting tougher, it takes the role of human resources through the competence of employees in a restaurant in order to produce optimal performance. Mie Khangen’s Restaurant of Depok is a dining place that serves a variety of noodles and various processed foods other support. Purpose of this research is to analyze the effect of competency on employee performance at Mie Khangen’s Restaurant of Depok. The processing data using multiple linear regression analysis with the help of the computer program SPSS version 16.0. Sampling method using using non-probability sampling. Result of the research that competency significantly affect the performance of employees. R² obtained by 49,4%, which indicates that the variation of the employee’s performance can be explained by the variable dimensions of competency, while the remaining 50,6% is influenced by other factors not examined. Furthermore, the most dominant variable affecting the performance of the employee are technical expertise.
Keyword: Bogor Agricultural University (IPB), restaurant, employee performance, competency

Judul: Pengaruh Atribut Mutu Pelayanan Terhadap Tingkat Kepuasan Konsumen Pada Restoran Waralaba Mie Khangen Di Kota Depok.
Abstrak: Mie Khangen Restaurant is one kind of local franchise restaurant which sells noodle based product. In order to raise competitiveness, since 2010 years Mie Khangen Restaurant has been continously innovating and struggling to incresase its quality service which is given to its customer. The methods which are used are Descriptive Analysis, Importance-Performance Anarlysis (IPA) method and Customer Satisfaction Index (CSI) method. In order to process data, Microsoft Excel and Software Statistical Package for Social Science (SPSS) versi 22.0 are used. Based on the result, 60% of Mie Khangen Restaurant customers is female, while 40% other is male. Customer’s age range is between 21-30 years old. The IPA analysia result, show 18 atributtes which are considered important by customer and affect restaurant performance, also there are two attributes which become top prority for quality service improvement. Analyssis CSI result, shows customer satisfication index to quality service performances with amount 80,84 %, therefore customers are concluded as satisfied with the given quality service atributtes by Mie Khangen Restaurant.
Keyword: satisfication., quality, Mie Khangen, restaurant

Judul: Pembuatan Film Tipis Cu2ZnSnS4 sebagai Lapisan Penyerap Cahaya pada Sel Surya Menggunakan Metode Elektrodeposisi
Abstrak: Thin film of Cu2ZnSnS4 (CZTS) is an alternative semiconductor used as light absorber layer on solar cell. CZTS can replace silicon that commonly used as commercial semiconductor. The advantage of using CZTS as absorber layer is due to the abundance of its chemical composer on earth, and its high value of absorption coefficient. The absorber layer was made by using electrodeposition method on ITO glass substrates. The films were deposited at room temperature using potentiostatic mode with a potential of –1.05 V for 30, 45, and 60 minutes. After that, the films were annealed at two different temperatures, 180 ºC and 500 °C, for 45 minutes in N2/H2S atmosphere. Based on X-ray diffraction analysis, the polycrystalline thin film obtained fall into kesterite crystal phase. This type of crystal was obtained when the CZTS was annealed at 500 °C in H2S/N2 atmosphere. The value of optical band gap energy for the CZTS thin film was 2.2 eV with the film thickness about 1.228–6.366 μm. The sample of CZTS with electrodeposition time of 45 minutes and annealing temperature of 500 °C showed the best result and in conformity with absorber layers criteria for solar cells.
Keyword: semiconductor, ITO glass, CZTS thin film, electrodeposition