Designing Compensation System for Culinary Business: The Case of Bogor City, West Java Province, Indonesia

DOI

10.2991/aebmr.k.200514.026How to use a DOI?

Keywords

base pay, culinary business, job grading, job value

Abstract

The study objective was to formulate the Compensation System for the culinary business at Bogor City, West Java Province, based on Position and Person Value. The Person Value determined by competencies possessed by a job holder. The study interviewed 565 employees from the 24 culinary business. Data processing and analysis of this study were based on point system and Eckenrode method. The results show five grading or main job family, namely Manager, Head Kitchen, Assistant Manager, Kitchen Staff, and Restaurant Area Staff. The average salary for the entry-level starts from above IDR 1.8 million until above IDR 5.9 million for top management level for the culinary business in Bogor City

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Lindawati Kartika
AU  - Dikky Indrawan
PY  - 2020
DA  - 2020/05/18
TI  - Designing Compensation System for Culinary Business: The Case of Bogor City, West Java Province, Indonesia
BT  - Proceedings of the First ASEAN Business, Environment, and Technology Symposium (ABEATS 2019)
PB  - Atlantis Press
SP  - 116
EP  - 119
SN  - 2352-5428
UR  - https://doi.org/10.2991/aebmr.k.200514.026
DO  - 10.2991/aebmr.k.200514.026
ID  - Kartika2020
ER  -