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Journal articles on the topic 'Culinary Business'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Halim, Sri Endarti. "Improving Business Performance Results Through Evaluating Business Information Needs in Makassar City Culinary Industry Businesses." Journal of Economic Education and Entrepreneurship Studies 4, no. 2 (2023): 676–87. http://dx.doi.org/10.26858/je3s.v4i2.1898.

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One of the keys to success in running a culinary business is the ability to make the right decisions based on accurate and relevant information. Evaluation of business information needs also needs to pay attention to unique factors that affect business performance, such as the need for innovation in menus, understanding of local flavours, and the need for a deep understanding of food and lifestyle trends.This research aims to examine how the evaluation of business information needs in Makassar City culinary industry businesses is a crucial step in an effort to improve business performance resu

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2

Garnasih, Raden Lestari, Kurniawaty Kurniawaty, and Dewita Suryatiningsih. "Determinants of Culinary Business Performance." GATR Journal of Business and Economics Review (JBER) Vol. 5 (1) January March 2020 5, no. 1 (2020): 01–09. http://dx.doi.org/10.35609/jber.2020.5.1(1).

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Objective - Determination of the performance factors of the small culinary business sector is an important aim of this research. The research also aims to analyze the interconnectedness between the factors which generate competitive advantage and improve the performance of small and medium-sized enterprise businesses. Methodology/Technique - Questionnaires were distributed to 115 such enterprises in the culinary field located in the city of Pekanbaru with the use of the cluster area a non-random sampling technique. In addition, a Likert scale was used to obtain responses from the participants,

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3

Untari, Dhian Tyas, Dudung Darusman, Joko Prihatno, and Harnios Arief. "STRATEGI PENGEMBANGAN KULINER TRADISIONAL BETAWI DI DKI JAKARTA." EKUITAS (Jurnal Ekonomi dan Keuangan) 2, no. 3 (2019): 313–40. http://dx.doi.org/10.24034/j25485024.y2018.v2.i3.4011.

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Betawi is a reflection of the acculturation process of several tribes in Indonesia and even some nations in the world. But in fact, the existence of Betawi Culinary Culture is now starting eroded by the concept of modernization. Culinary is one of the cultural products of a society, as well as Betawi Culinary. Where now aday Betawi Culinary is not a superior culinary in Jakarta. Thus it is necessary to made a business revitalization strategy in developing traditional culinary (Betawi) in Jakarta. Thus in general purpose of the research is to build Betawi Culinary development strategy in Jakart

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4

Salman, D., I. Safitri, Rahmadanih, and H. Jayadi. "Lemang culinary business development strategy." IOP Conference Series: Earth and Environmental Science 681, no. 1 (2021): 012113. http://dx.doi.org/10.1088/1755-1315/681/1/012113.

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Burhanudin, Ihsan, Resya Dwi Marselina, Anisa Putri, and Putri Nur Alis Azizah. "Strategies in Improving Business Networks in Fried Banana Culinary Businesses." Jurnal Computech & Bisnis 18, no. 1 (2024): 1–6. http://dx.doi.org/10.56447/jcb.v18i1.263.

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The fried banana culinary business is the focus of this research for business strategy, with an emphasis on product quality, menu innovation, and digital marketing strategy. Maintained product quality, such as distinctive taste and visual appearance, influences consumers' positive preferences, according to sensory evaluation. The case study shows that menu innovation, especially in terms of variations in taste and presentation, is the key to the success of the fried banana culinary business. It is proven that digital marketing strategies such as special promotions and an active presence on soc

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Wiyana, Tri, IKG Bendesa, and Roberto Tomahuw. "Onomastics and Branding for Culinary Tourism: Evidence Soto Traditional Culinary." TRJ Tourism Research Journal 5, no. 1 (2021): 69. http://dx.doi.org/10.30647/trj.v5i1.108.

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Soto is a traditional culinary dish that is one of Indonesian specialties whose ingredients consist mainly of meat, and vegetable broth. Every region in Indonesia has soto with different characteristics. This study aimed to research the extent to which the naming pattern, the consumer perceives the brand and how much it effects of sales culinary business culinary business in Delanggu District, Klaten Regency, Central Java, Indonesia. Respondents consisted of culinary soto traders and customer perception. Research methodology with qualitative methods by analyzing the naming of the identity of t

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Mawuntu, Priska Shirty Thelma, and Reynaldo Christian Aotama. "MICRO BUSINESS DEVELOPMENT STRATEGY TO OPTIMIZE BUSINESS LOCATIONS CULINARY TOURISM AREA." Jurnal Entrepreneur dan Entrepreneurship 8, no. 2 (2020): 6–15. http://dx.doi.org/10.37715/jee.v8i2.1119.

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This study aims to identify and analyze the factors that influence the appropriate alternative strategies, and priority strategies for the development of micro businesses in the culinary tourism area. This research uses descriptive qualitative method by collecting data through interviews. Data were analyzed using three stages of strategy formulation: input stage, matching stage, and decision stage. This study found that the factors that influence the development of micro businesses in culinary tourism areas are varied products, low managerial ability of business owners, technological and infor

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Anggraeni, Diana, Mashadi Said, and Diah Febrina. "Penggunaan Saluran Komunikasi Untuk Memenuhi Kebutuhan Informasi Wanita Pengusaha Kuliner Kota Depok." Jurnal Komunikasi Global 8, no. 1 (2019): 38–50. http://dx.doi.org/10.24815/jkg.v8i1.13474.

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The culinary business today is one of the most sought-after business alternatives in Depok. This can be seen that out of 1000 business actors in Depok in 2018, most of them are doing business in the culinary sector. Because the development of the culinary business is increasing rapidly, culinary entrepreneurs, especially women, need various information related to this business. This study aims to find out the communication channels used by women culinary entrepreneurs in Depok to meet their information needs. This study uses a quantitative approach with a survey method. The sample was chosen u

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Dewi, Urip Wahyuni, Yuliati Eka, and Widyawati Dini. "Government Role and Product Innovation to Cullinary Tourism Center Performance." International Journal of Social Science And Human Research 05, no. 12 (2022): 5826–36. https://doi.org/10.5281/zenodo.7462347.

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The impact of covid 19 makes a person struggle to fulfill his life needs, namely through entrepreneurship. The results of the study The role of the government has an effect on business motivation, Product innovation has a positive and significant effect on business motivation, Entrepreneurial orientation has an effect on business motivation, The role of the government has no effect on the performance culinary tourism center, Product innovation has an effect on the performance culinary tourism center, Entrepreneurial orientation has an effect on the performance culinary tourism center. The high

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Sukarno, Gendut, Dewi Khrisna Sawitri, and Krisna William Pradana. "Level up the Business Performance: Contribution of Human Capital, Penta Helix and Survival Strategies in Creative Economy." Proceedings of International Conference on Economics Business and Government Challenges 6, no. 1 (2023): 272–80. http://dx.doi.org/10.33005/icebgc.v6i1.87.

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The culinary industry is increasingly stretched in Indonesia, it is predicted that the culinary industry is one of the pillars in the creative industry. The culinary industry sub-sector is growing due to cultural and lifestyle shifts, as well as technological developments as one of the factors that determine the success or failure of a culinary business in the digital era that shifts from offline to online. Under that circumstances, culinary business actors must implement survival strategies to strive in this business. This study aims to examine the concepts of Penta Helix and Human Capital in

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Tuwonaung, Yoren Jhon Elvianus, and Hastin Umi Anisah. "THE ROLE OF SELF-EFFICACY, ENTREPRENEURIAL KNOWLEDGE, AND BUSINESS MOTIVATION ON BUSINESS SUCCESS OF CULINARY BAREFOOT ENTREPRENEUR IN BANJARBARU CITY." JRMSI - Jurnal Riset Manajemen Sains Indonesia 16, no. 1 (2025): 114–28. https://doi.org/10.21009/jrmsi.016.1.10.

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This study aims to determine and analyze: (1) The effect of self-efficacy on business success of culinary barefoot entrepreneur in Banjarbaru City; (2) The effect of entrepreneurial knowledge on business success of culinary barefoot entrepreneur in Banjarbaru City; and (3) The effect of business motivation on business success of culinary barefoot entrepreneur in Banjarbaru City. This study uses quantitative methods with variables of Self-Efficacy, Entrepreneurial Knowledge, Business Motivation, and Business Success. The population of this study were all owners or managers of culinary barefoot

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Sumastuti, Efriyani, Dhea Rizky Amelia, and Ika Indriasari. "Are Business Savings a Mediator for Culinary Tourism Development?" Economics Development Analysis Journal 13, no. 2 (2024): 247–58. http://dx.doi.org/10.15294/edaj.v13i2.78980.

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Culinary tourism significantly boosts local economies and enriches tourist experiences. This study investigates whether business savings mediate the relationship between financial literacy, profit, and culinary tourism development in Klaten, Central Java, Indonesia. Employing a quantitative approach with a case study design, the research involved 100 culinary business owners as respondents. Data were collected through questionnaires and interviews and analyzed using path analysis with SmartPLS 3.0. The findings reveal that financial literacy and profit influence business savings and culinary t

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Gusaptono, Raden Hendri, R. Heru Kristanto HC, and Lita Yulita. "The effect of Financial Literacy, Access to Finance, and Financial Risk Attitude on the Culinary Business Performance of SMEs in Yogjakarta." Technium Social Sciences Journal 48 (October 8, 2023): 217–30. http://dx.doi.org/10.47577/tssj.v48i1.9506.

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Individuals, households, and business entities that have met the criteria as businesses have SMEs as productive businesses. Micro, small, and medium enterprises (SMEs) significantly contribute to a region's economic development. Financial literacy, access to finance, and financial risk attitude are important in improving business performance. This study aimed to examine the effect of financial literacy on access to finance, financial risk attitude, and culinary business performance. Test mediating roles access of finance and financial risk attitude on the impact of financial literacy on the pe

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Rachmaniar, Rachmaniar, and Renata Anisa. "Video Inovasi Bisnis Kuliner di Youtube (Studi Etnografi Virtual tentang Keberadaan Video-video Inovasi Bisnis Kuliner di Youtube)." Proceeding of Community Development 1 (April 4, 2018): 89. http://dx.doi.org/10.30874/comdev.2017.14.

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The purpose of this study is to analyze the presence of culinary business innovation videos on YouTube, viewed from videos that have high views and video content uploaded by YouTuber related to culinary business innovation videos. The method used in this study is a qualitative method with a virtual ethnography approach to knowing the existence of culinary business innovation videos on YouTube. The main object of this research is the videos related to culinary business innovation on YouTube.Teknik data collection conducted through participatory observation and study of literature. The results o

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Amri, Ulil, and Suwiyono. "Increasing the Capacity of Ultra Micro Entrepreneurs through the Culinary Business Incubation Program." An-Nuha: Jurnal Sosial & Humaniora 2, no. 1 (2024): 72–85. http://dx.doi.org/10.63005/annuha.v2i1.41.

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This article discusses the culinary business incubation program "Prochiz Cooking Demo with Garudafood Entrepreneurial Village Community" organized by Garudafood and Prochiz. This culinary business incubation program aims to empower ultra micro entrepreneurs, especially housewives, in starting and developing culinary businesses. Through the cooking demo, participants will be taught economical and healthy recipes made from Prochiz cheese as an initial idea in starting a business. This program is part of Garudafood's mission to support the Sustainable Development Goals (SDGs) and empower the comm

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Amri, Ulil, and Suwiyono Suwiyono. "Increasing the Capacity of Ultra Micro Entrepreneurs through the Culinary Business Incubation Program." An-Nuha: Jurnal Sosial & Humaniora 2, no. 1 (2024): 72–85. https://doi.org/10.63005/annuha.v2i1.6.

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This article discusses the culinary business incubation program "Prochiz Cooking Demo with Garudafood Entrepreneurial Village Community" organized by Garudafood and Prochiz. This culinary business incubation program aims to empower ultra micro entrepreneurs, especially housewives, in starting and developing culinary businesses. Through the cooking demo, participants will be taught economical and healthy recipes made from Prochiz cheese as an initial idea in starting a business. This program is part of Garudafood's mission to support the Sustainable Development Goals (SDGs) and empower the comm

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Amri, Ulil, and Suwiyono Suwiyono. "Increasing the Capacity of Ultra Micro Entrepreneurs through the Culinary Business Incubation Program." An-Nuha: Jurnal Sosial & Humaniora 2, no. 1 (2024): 72–85. https://doi.org/10.63005/annuha.v2i1.6.2.

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This article discusses the culinary business incubation program "Prochiz Cooking Demo with Garudafood Entrepreneurial Village Community" organized by Garudafood and Prochiz. This culinary business incubation program aims to empower ultra micro entrepreneurs, especially housewives, in starting and developing culinary businesses. Through the cooking demo, participants will be taught economical and healthy recipes made from Prochiz cheese as an initial idea in starting a business. This program is part of Garudafood's mission to support the Sustainable Development Goals (SDGs) and empower the comm

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18

Nugraha, Hendri Hermawan Adi, and Nofi Rismawati. "Implementation Of Sharia Marketing In Culinary Business." Al-Muraqabah: Journal of Management and Sharia Business 1, no. 2 (2021): 201–22. http://dx.doi.org/10.30762/almuraqabah.v1i2.158.

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The purpose of this research is to find out the marketing strategy for the culinary business in Waroeng Qita Pekalongan, to find out the marketing strategy for the culinary business in Waroeng Qita Pekalongan according to the perspective of sharia Marketing and to find out the variables that support and hinder the culinary business marketing development strategy in Waroeng Qita Pekalongan. Sources of data used in this study are primary data sources, secondary data sources, and purposive samples. Primary data sources are interviews with traders and buyers in Waroeng qita kedungwuni Pekalongan a

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I, Made Pulawan, Made Jamin Yasa I, and Agung Media Martadian Anak. "The Role of Innovation in Mediation of the Influence of Human Resources Competence and Social Capital on the Sustainability of SMEs in the City of Denpasar, Bali-Indonesia." International Journal of Management and Economics Invention 08, no. 08 (2022): 2594–603. https://doi.org/10.5281/zenodo.7005892.

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Abstract This study aims to examine and analyze the effect of human resource competence and social capital on business sustainability by mediating innovation variables. Business sustainability is a form of consistency of the condition of a business where sustainability is a process of on going business both including growth, development, strategies to maintain business continuity and development, all of which aim at the existence (resilience) of the business. RBV theory which states that a business that has resources can make the business have a competitive advantage and be able to direct the

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Herminda, Herminda, and Abdullah Muksin. "COMPETITIVE ADVANTAGE STRATEGIES AND CULINARY BUSINESS SUCCESS." Dinasti International Journal of Digital Business Management 2, no. 4 (2021): 580–92. http://dx.doi.org/10.31933/dijdbm.v2i4.847.

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This study examines the problems of the success of culinary businesses that have not been done much, especially during this covid 19 pandemic. The purpose of this study is to determine and analyze the effect of business competence, financial governance and competitive advantage on the success of culinary businesses in Jakarta. To achieve the success of the culinary business, a competitive advantage strategy is needed by increasing the competence of business actors and financial governance. The object of this research is culinary business in 10 culinary center locations in DKI Jakarta wit

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Herwiyanti, Eliada, Bambang Setyobudi Irianto, and Warsidi Warsidi. "How Micro Scale Culinary Business Doing Financial Management?" Global Research Review in Business and Economics 9, no. 5 (2023): 111–15. http://dx.doi.org/10.56805/grrbe.23.9.5.41.

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Syariah Hafizhoh, Fithri Asmelia, Muhammad Akbar Thoha, et al. "Pengembangan Usaha Kuliner Tahu Walik Melalui Pendekatan Kewirausahaan." Populer: Jurnal Penelitian Mahasiswa 2, no. 3 (2023): 36–41. http://dx.doi.org/10.58192/populer.v2i3.1170.

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Culinary business is an economic sector that continues to grow, especially in the food business made from Tahu Walik. This study aims to explore and analyze the development potential of Tahu Walik culinary businesses through an entrepreneurial approach. Data were collected through in-depth interviews with business owners and direct observation at the business location related to marketing and management strategies that have been implemented. The results showed that the entrepreneurial approach plays an important role in the development of the Tahu Walik culinary business. In addition, there is

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Darmawan, Gugun, Ridlwan Muttaqin, and Erna Herlinawati. "Business Development Strategy in the Jiwel Asli Mirasa Traditional Food Business Field Using SWOT Analysis and Business Model Canvas." Dinasti International Journal of Digital Business Management 5, no. 4 (2024): 805–13. http://dx.doi.org/10.38035/dijdbm.v5i4.2825.

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This research aims to identify and analyze business development strategies that can be applied to the culinary food business “Jiwel Asli Mirasa”. The analysis method used in this research is SWOT analysis (Strengths, Weaknesses, Opportunities, Threats) and Business Model Canvas. Data were collected through interviews with business owners, direct observation, and case studies related to the culinary food industry. The results of the SWOT analysis identified internal strengths, such as the authenticity of product flavors and strategic location, as well as weaknesses, such as limitations in marke

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Samtono Samtono and Andhi Supriyadi. "Peran Pelaku Usaha Dalam Tata Kelola Kampung Wisata Kuliner Di Kelurahan Ledok, Kecamatan Argomulyo Kota Salatiga." ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat 1, no. 4 (2023): 84–93. http://dx.doi.org/10.59246/alkhidmah.v1i4.518.

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This service aims to develop a culinary tourism village based on local wisdom with a focus on cassava raw materials in Ledok Village, Salatiga City. This research involves local culinary business actors, local governments, and academics to improve skills, business governance, and promotion of cassava-based culinary products. The results of this service include improving the skills of culinary business actors, developing a diverse culinary menu, strengthening collaboration between various parties, as well as creating a management guide for culinary tourism villages. Evaluation of research resul

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Janah, Roihatul, Asma, and Hendri Hermawan Adinugraha. "Opportunities And Strategies For Traditional Halal Culinary In Modern Times." JEKSYAH (Islamic Economics Journal) 2, no. 01 (2022): 23–39. http://dx.doi.org/10.54045/jeksyah.v2i01.54.

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Traditional halal culinary is a culinary that needs to be developed because traditional halal culinary needs encouragement, because the culinary business is very promising. The purpose of this research is to find out how traditional halal culinary opportunities can survive and a good strategy so that traditional halal culinary can compete with today's modern culinary. It can be seen that the culinary business still has high resilience and is growing rapidly, especially food that is labeled and certified halal. Culinary is one of the characteristics of the identity of a region and most regions

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Laia, Insaf, Perawati Lumban Gaol, Eginta Kaduna Br Sinuhaji, and Dwi Saraswati. "Analysis of Factors Affecting the use of Accounting Information Systems in Micro, Small, and Medium Enterprises (MSMEs) Culinary in Medan City." Journal of Advances in Accounting, Economics, and Management 1, no. 4 (2024): 5. http://dx.doi.org/10.47134/aaem.v1i4.417.

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Culinary Micro, Small and Medium Enterprises (MSMEs) are an important sector in the Indonesian economy. In Medan, this sector has developed significantly, encouraging many entrepreneurs to set up culinary businesses. However, many of them still have difficulty managing their finances effectively. This can hinder the growth and development of their business. The implementation of an Accounting Information System (AIS) can help culinary MSMEs manage their finances effectively. This research aims to analyze the influence of educational factors, business experience and business scale on the implem

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Kurniawati, Trihana, Muhammad Suparmoko, Uli Wildan Nuryanto, Bambang Dwi Suseno, and Basrowi Basrowi. "Effect of Business Climate on Entrepreneurial Behavior and Its Implications for Performance in Culinary Micro Enterprises, Serang Regency." International Journal Of Education, Social Studies, And Management (IJESSM) 3, no. 1 (2023): 126–34. http://dx.doi.org/10.52121/ijessm.v3i1.144.

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The purpose of this research is to analyze effect of business climate on entrepreneurial behavior and its implications for performance in Culinary Micro Enterprises, Serang Regency. This research is a quantitative descriptive research. Population in this study is Culinary Micro Enterprises entrepreneurs, Serang Regency, Banten Province. Sampling technique in this study is to use a saturated sampling technique. Sample of this research is 100 Culinary Micro Enterprises entrepreneurs, Serang Regency, Banten Province. Data analysis using structural equation modeling (SEM). The results of the study

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Lotmidayanti Berutu, Risda Oktavia Siahaan, and Muhammad Farras Nasrida. "Analisis SWOT Upaya Pengembangan Bisnis Kuliner Pasar Ramadan (Study kasus pada UMKM Pasar Ramadan Food kota Palangka Raya)." CEMERLANG : Jurnal Manajemen dan Ekonomi Bisnis 3, no. 2 (2023): 160–75. http://dx.doi.org/10.55606/cemerlang.v3i2.1139.

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Pasar Ramadhan is an MSME business that sells various kinds of culinary or snacks that are very popular with the community. Food and drinks are sold such as fried meatballs, chips, cakes, boba, lemon tea, chicken noodles, grilled chicken, satay, and so on. This journal article was created to discuss SWOT analysis in an effort to develop a culinary business in the Ramadan market. This study aims to identify internal and external factors that influence culinary business development in the Ramadan market and provide recommendations for appropriate business development strategies. The research met

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SITORUS, Sunday Ade. "Marketing Communication Mix and Innovation on Customer Retention and Sustainable Competitive Advantages in Culinary Tourism Business Environment in the City of Medan." Journal of Environmental Management and Tourism 8, no. 8 (2017): 1567. http://dx.doi.org/10.14505/jemt.v8.8(24).13.

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This study aimed at analysing marketing communication mix and innovation towards customer retention and sustainable competitive advantage in the culinary business in the city of Medan. The type of research in this study is descriptive quantitative and the nature of the research is explanatory. This study used a random sampling method to collect data of 126 respondents. In analysing the data, the method of SEM analysis was used to determine the effect of marketing communication mix and innovation on customer retention and sustainable competitive advantage in the culinary business in the city of

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Mawardi, Moh Cholid, Puji Handayati, Imam Mukhlis, Agus Hermawan, and Budi Eko Soetjipto. "Financial behavior, self-efficacy, and entrepreneurial skills: Uncovering the determinants of culinary business performance." Economics and Finance Letters 12, no. 2 (2025): 306–13. https://doi.org/10.18488/29.v12i2.4230.

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The culinary industry is a prominent sector with rapid growth, which contributes to the creative economy and small- to medium-sized enterprises. Hence, understanding the determinants of factors affecting culinary businesses will help enhance financial performance and business sustainability among culinary small- to medium-sized enterprises in Indonesia. This present study examines the impact of financial behavior, financial self-efficacy, and entrepreneurial skills on the business performance of culinary small- to medium-sized enterprises. The Partial Least Squares (PLS) Structural Equation Mo

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Sidarman, Sidarman, Maat Pono, Musran Munizu, and Fauziah Umar. "The influence of organizational culture, owner characteristics, government intervention, on entrepreneurial orientation and its implications for business performance in MSMEs in the culinary field." Uncertain Supply Chain Management 13, no. 1 (2025): 55–72. http://dx.doi.org/10.5267/j.uscm.2024.7.015.

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The aim of this research is to analyze the influence of organizational culture, owner characteristics, government intervention on entrepreneurial orientation and its implications for business performance among MSME actors in the culinary sector in Bogor City, West Java Province, Indonesia. The sample in this study was 196 respondents consisting of MSMEs operating in the food sector that had been running for at least 6 months. Sampling technique using random sampling. Data collected through questionnaires was then analyzed using SEM-PLS. Research findings based on data analysis that have been c

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Antonius, Andreas, and Louis Utama. "The Effect of Creativity and Self-Efficacy on the Performance of Culinary MSMEs with Entrepreneurship Orientation as Mediation." International Journal of Application on Economics and Business 1, no. 1 (2023): 162–71. http://dx.doi.org/10.24912/ijaeb.11.162-171.

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This study aims to determine the effect of creativity and self-efficacy on the performance of culinary MSMEs with an entrepreneurial orientation as a mediation. The number of samples used in this study were 100 samples who were culinary MSMEs entrepreneurs in West Jakarta. Methods and sampling techniques in this study use non-probability sampling (purposive sampling). Data collection is done online through google forms and in person. The data analysis technique in this research is the SEM-PLS method using the SmartPLS 3.0 software. The results show that creativity affects the business performa

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Antonius, Andreas, and Louis Utama. "The Effect of Creativity and Self-Efficacy on the Performance of Culinary MSMEs with Entrepreneurship Orientation as Mediation." International Journal of Application on Economics and Business 1, no. 1 (2023): 162–71. http://dx.doi.org/10.24912/v1i1.162-171.

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This study aims to determine the effect of creativity and self-efficacy on the performance of culinary MSMEs with an entrepreneurial orientation as a mediation. The number of samples used in this study were 100 samples who were culinary MSMEs entrepreneurs in West Jakarta. Methods and sampling techniques in this study use non-probability sampling (purposive sampling). Data collection is done online through google forms and in person. The data analysis technique in this research is the SEM-PLS method using the SmartPLS 3.0 software. The results show that creativity affects the business performa

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Antonius, Andreas, and Louis Utama. "The Effect of Creativity and Self-Efficacy on the Performance of Culinary MSMEs with Entrepreneurship Orientation as Mediation." International Journal of Application on Economics and Business 1, no. 1 (2023): 162–71. http://dx.doi.org/10.24912/ijaeb.v1i1.162-171.

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This study aims to determine the effect of creativity and self-efficacy on the performance of culinary MSMEs with an entrepreneurial orientation as a mediation. The number of samples used in this study were 100 samples who were culinary MSMEs entrepreneurs in West Jakarta. Methods and sampling techniques in this study use non-probability sampling (purposive sampling). Data collection is done online through google forms and in person. The data analysis technique in this research is the SEM-PLS method using the SmartPLS 3.0 software. The results show that creativity affects the business performa

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Nugroho, Wahyu. "Law Enforcement for Culinary Business Actors for Violations in Obligations in Implementing Education and Protocol of Covid-19 Prevention in Jakarta." Unnes Law Journal 8, no. 2 (2022): 331–54. http://dx.doi.org/10.15294/ulj.v8i2.58641.

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The Special Capital Region of Jakarta (Indonesian: Daerah Khusus Ibukota/DKI Jakarta) has various regulations in enforcing the health protocol law, imposing sanctions on culinary business actors for various violations committed, in terms of not carrying out educational obligations and Covid. -19 prevention protocols. The problems in this research are first, how is law enforcement for culinary business actors who violate the obligation to implement education and Covid-19 prevention protocols in Jakarta? and second, does the imposition of sanctions for culinary business actors have a deterrent e

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Made, Vairagya Yogantari, and Ketut Acwin Dwijendra Ngakan. "Visual Content by Consumer in Promoting Sustainable Culinary Business." Journal of Social and Political Sciences 2, no. 3 (2019): 610–15. https://doi.org/10.31014/aior.1991.02.03.102.

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The creative economy that has begun to get special attention by the Indonesian government opens opportunities for the culinary sector to continue to grow by providing creative added value. Utilizing technological advancements and analyzing consumer's psychographics can help culinary business in promoting their products to the public. Today's consumers have a tendency to share photos they take in a culinary business location on social media. Visual content in the form of photos can be used by culinary business owners for sustainable promotion where content will continue to be provided b

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Malau, Alfito Martogi, Enceng Yana, and Rusdiyana Rusdiyana. "The Development Strategies for the Culinary Industry Typical of the City of Cirebon in the Era of Disruption." ALEXANDRIA (Journal of Economics, Business, & Entrepreneurship) 5, no. 2 (2024): 198–204. http://dx.doi.org/10.29303/alexandria.v5i2.641.

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Cirebon has various types of culinary specialties that are spread in various regions, especially in the city of Cirebon. Cirebon culinary specialties certainly have a strategic contribution to Cirebon itself. The emergence of various culinary industries, both traditional and modern, which are developing at this time, will certainly have an impact on the existence of Cirebon culinary specialties. Various efforts have been made by Cirebon MSME players so that Cirebon culinary specialties can continue to compete. The purpose of this study was to determine the creative industry business developmen

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Suni, Muhadjir, Muh Taufik S, and Masri Ridwan. "Adapting Culinary Business Model as a Source of Teaching Material in Hospitality Business Course." AL-ISHLAH: Jurnal Pendidikan 14, no. 3 (2022): 2861–72. http://dx.doi.org/10.35445/alishlah.v14i3.1369.

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The purpose of this research is to describe the strategy of culinary business adaptation and integration of culinary business adaptation into the teaching materials of hospitality business study programs in the city of Pare-Pare during the covid-19 pandemic. This research uses a qualitative approach of this type of case study, Researchers sought to uncover the reality of the meaning that occurred in the field about the form of culinary business adaptation in the city of Pare-Pare during the covid-19 pandemic as material for medical business courses (BHO). In this case, the researcher conducts

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Arianty, Nel, and H. Akrim Ashal Lubis. "The Development Model of Store Atmosphere in Culinary Business to Increase the Purchasing Interest of Society in the Sub-District of Percut Sei Tuan." International Journal of Social Sciences and Humanities Invention 5, no. 2 (2018): 4406–15. http://dx.doi.org/10.18535/ijsshi/v5i2.04.

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Culinary business has a lot of competition which is faced by business actors. So, in the culinary business, it demands every effort to be able to compete and to defend against competitors. The increasingly fierce competition requires the entrepreneurs to think of the right strategy in competence. This becomes a business opportunity and challenge for every business that operates in Indonesia. This study aims to make the store atmosphere in culinary business able to compete and to increase the purchasing interest of the society, therefore the purpose in the first year is to conduct a field

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Trianto, Budi, Elida Elfi Barus, and Tasiu Tijjani Sabiu. "Relationship Between Islamic Financial Literacy, Islamic Financial Inclusion and Business Performance : Evidence from Culinary Cluster of Creative Economy." IKONOMIKA 6, no. 1 (2021): 19–38. http://dx.doi.org/10.24042/febi.v6i1.7946.

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The culinary cluster of creative economy in Indonesia has a strong appeal to business actors, so that business growth in the culinary cluster is always above other clusters. But unfortunately, the level of Islamic financial literacy and Islamic financial inclusiveness has not been created properly in this cluster. This study aims to see the relationship between Islamic financial literacy, Islamic financial inclusion and business growth in the culinary cluster of creative economy. The sample in this study was 62 business actors in the culinary cluster. To see this relationship, data were analyz

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Nasution, Amrin Mulia Utama, Isnaniah Lailikhatmisafitri, and Patar Marbun. "Keberhasilan Usaha Kuliner Dilihat Dari Faktor Karakteristik dan Pengetahuan Kewirausahaan (Studi Kasus Usaha Kuliner Ayam Penyet)." Journal of Education, Humaniora and Social Sciences (JEHSS) 3, no. 3 (2021): 1219–29. http://dx.doi.org/10.34007/jehss.v3i3.528.

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This study aims to determine the success of the culinary business. Judging from the Characteristics and Knowledge of Entrepreneurship in the Penyet Chicken culinary business, the research was conducted in several locations of the Ayam Penyet culinary business in Medan Tembung and Medan Perjuangan districts. When the research was conducted from August 2020 to September 2020 the number of samples in this study were 35 respondents with Characteristics Variables (X1), which had a positive and significant effect on business success, this was seen from the significant value (0.034) <0.05 and the

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Kaban, Reny Fitriana, and Martina Safitry. "DOES FINANCIAL LITERACY EFFECT TO PERFOMANCE AND SUSTAINABILITY OF CULINARY MSMEs IN GREATER JAKARTA?" Ekonomi Bisnis 25, no. 1 (2020): 1. http://dx.doi.org/10.17977/um042v25i1p1-13.

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Abstract This research aims to find out whether financial literacy effects performance and sustainability of culinary MSME. Respondents are 100 managers or owners of culinary MSMEs in Greater Jakarta who are responsible for making decisions regards the business and selected by purposive sampling. Structured questionnaire consisted of type of quiz modified from the Basic Indonesian Financial Literacy Index to determine financial literacy and modification of the EFQM Excellence Model to measure performance based on the perception of how far the respondent reaches the indicators of business resul

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Yulianty, Puspa Dewi, and Muhammad Taufik Aziz. "A Model of Creativity for Regional Culinary MSMEs: Developing Innovative Strategies." SENTRALISASI 13, no. 3 (2024): 238–56. http://dx.doi.org/10.33506/sl.v13i3.3355.

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In tight business competition and disruptive environmental conditions, the performance of Culinary MSMEs is the main support for economic growth. This research analyzes the influence of emotional intelligence and cognitive abilities on the creativity and business performance of Culinary MSMEs. This is quantitative research using the structural equation modeling method with Smart-PLS software. The data in this research is primary data obtained through distributing questionnaires to respondents consisting of 190 Muhammadiyah Culinary MSEs in the Cirebon. The results of the analysis show that int

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Puji Santoso and A. Dewantoro Marsono. "Analysis of Business Model Development in Culinary Businesses Using a Cost-Restricted Business Model Canvas for PNM Mekaar Customers, Banjarnegara Branch." Formosa Journal of Sustainable Research 2, no. 8 (2023): 1899–914. http://dx.doi.org/10.55927/fjsr.v2i8.5293.

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This study aims to map, evaluate and improve the business model of the culinary business of PNM Mekaar Banjarnegara Branch customers. This study uses qualitative methods with data collection tools through Focus Group Discussions (FGD) and in-depth interviews to obtain information and analyze business models. The research subjects were the customers of PNM Mekaar Banjarnegara Branch. The results of the study show that culinary business actors carried out by customers of PNM Mekaar Banjarnegara Branch have not fully used the Business Model Canvas. The nine elements of the Business Model Canvas a

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Ulmasembun, Prasantya M., Octa Ramadhani Said, Yuliana Rahmanillah Syamsuddin, and Putri Rahma Amalia Matdoan. "PENERAPAN SISTEM INFORMASI AKUNTANSI ATAS SIKLUS PENGELUARAN PADA USAHA KULINER BY MAGZ." Jurnal Tagalaya Pengabdian Kepada Masyarakat 1, no. 2 (2024): 125–30. https://doi.org/10.71315/jtpkm.v1i2.19.

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Currently, in this era of digitalization, there are still many businesses whose information systems are still manual. This community service aims to help and direct the design of accounting information systems, which can simplify expenditure cycle operations. The object of this activity is the Culinay by Magz which is located in Pattimura Park, Ambon City. Culinary by Magz is a business that has many transactions that require an accounting information system that makes the performance of this business easier. This activity has an expenditure cycle because the expenditure cycle is a basic cycle

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Illena, Irene, and Budi Setiawan. "Analysis of Bangka Culinary Business Development in Gading Serpong." Return : Study of Management, Economic and Bussines 2, no. 11 (2023): 1166–72. http://dx.doi.org/10.57096/return.v2i11.181.

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Gading Serpong area is developing into a center of business, lifestyle, health and education then office buildings, worship facilities, culinary centers to meet the needs of housing and investment for residents of the capital and its surroundings. The culinary business is currently a big business and attracts many people because they like culinary and want to try local food from other regions and has high profit potential. The Bangka Culinary Business in Gading Serpong with several existing stores has continued to grow since 2018 coupled with the occupancy and community around so that the need

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Ayu Meidha Suwandewi, Putu, Made Santana Putra Adiyadnya, and Komang Ayu Trisantika Dewi. "The Influence Of Go Food Usage, Business Duration, And Education Level On The Income Of Culinary Businesses In Denpasar City." Eduvest - Journal of Universal Studies 4, no. 4 (2024): 2266–73. http://dx.doi.org/10.59188/eduvest.v4i4.1314.

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Economic growth, poverty, and unemployment are long-term issues faced by every country. How to reduce these rates is a primary concern for governments striving to achieve success in economic development. One approach to decreasing unemployment and poverty rates is by promoting home businesses, commonly known as MSMEs (Micro, Small, and Medium Enterprises). This research aims to determine the impact of Go-Food usage, the duration of the business, and the education level on the income levels of culinary businesses in Denpasar City. The rapid development of MSMEs has a positive impact on the econ

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Uswatun Chasanah, Rahayu Mardikaningsih, Didit Darmawan, and Siti Nur Halizah. "Strategi Peningkatan Kinerja Bisnis Kuliner melalui Optimalisasi Kualitas Produk dan Kualitas Pelayanan." At-Tasyri': Jurnal Hukum dan Ekonomi Syariah 3, no. 02 (2024): 90–105. http://dx.doi.org/10.55380/tasyri.v3i02.691.

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The research aims to analyze strategies to improve the performance of the culinary business through optimization of the quality of products and services in the Micro, Small and Medium Enterprises (UMKM) of the Culinary Industry in the City of Surabaya. The research method used was a quantitative approach involving 90 respondents from the UMKM culinary industry in Surabaya. This research includes an analysis of product quality and service quality as free variables, while business performance as variables. The data collection was carried out through a questionnaire distributed to the owners of c

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I, Ni Luh Anik Puspa Ningsih, Pratiwi Dewi Made, and Ketut Darma I. "Optimizing the Financial Performance of SMEs in Bali." Journal of Economics, Finance And Management Studies 07, no. 09 (2024): 5758–64. https://doi.org/10.5281/zenodo.13762654.

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Environmental problems are a threat that cannot be ignored. All lines of society and companies are required to be able to maintain business sustainability and reduce negative impacts on the environment. Bali as a food center (culinary). The development of the tourism sector provides a stimulus for the development of the culinary business in Denpasar. The culinary industry is an interesting object considering that food products are very close to the use of disposable packaging, not easily recycled, and have an impact on environmental pollution. Companies are encouraged to create innovations in

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Alfarizi, Muhammad, Rastinia Kamila Hanum, Deby Gita Anggraeni, Aisyah Qanita, Muhammad Rafif Al Hakim, and Ngatindriatun Ngatindriatun. "Accelerative Capacity of Keyresources Industry 4.0 in Metropolitan Culinary Micro-Small Sector and Green Business Sustainability Impact." Journal of Applied Business Administration 7, no. 2 (2023): 186–200. http://dx.doi.org/10.30871/jaba.v7i2.6166.

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Indonesia’s MSME sector is torn between economic growth and environmental damage. Industrial Revolution 4.0 encourages MSMEs, including in the culinary sector, to integrate business and social values with the principle of circularity. This study analyzes the influence of Industry 4.0 key resources on Culinary MSMEs in Jakarta on the circular economy and sustainable business. A quantitative approach was used by surveying Culinary MSME owners in Jakarta, taking 82 samples by random sampling. The data were analyzed using structural equation modeling-partial least square (SEM-PLS). The analysis re

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