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

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

Cite this work

No public copy is stored for this record, so only the metadata is cited.

Stored only when both papers are in the corpus — 3 citations exist upstream.

Papers that cite the same references — the relational fallback while embeddings are still backfilling.