Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
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This Author published in this journals
All Journal Global Review of Tourism and Social Sciences Nomico
Bahtiar
STIE AMKOP Makassar
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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The Impact of Dynamic Capabilities on Innovation and Performance of Culinary Creative Enterprises Hatidja; Bahtiar; Jamaluddin; Asriani
Nomico Vol. 3 No. 5 (2026): Nomico-June
Publisher : PT. Anagata Sembagi Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62872/w3f9p265

Abstract

The culinary creative industry is one of the most dynamic and competitive subsectors of the creative economy, particularly in developing economies such as Indonesia. This study examines the impact of dynamic capabilities on innovation and business performance among culinary creative enterprises. Using a quantitative approach with Structural Equation Modeling-Partial Least Squares (SEM-PLS), data were collected from 203 owners and managers of culinary micro, small, and medium enterprises (MSMEs) in Central Java through purposive sampling. Dynamic capabilities were operationalized through three dimensions: sensing, seizing, and reconfiguring. The findings reveal that dynamic capabilities positively and significantly influence innovation (path coefficient = 0.487, p < 0.001) and business performance (path coefficient = 0.312, p < 0.001). Innovation also significantly mediates the relationship between dynamic capabilities and business performance (path coefficient = 0.206, p < 0.001), confirming a partial mediation effect. These results underscore the critical role of cultivating adaptive organizational capabilities as a competitive lever in volatile markets. The study contributes novel empirical evidence from the culinary creative economy context, bridging gaps between dynamic capability theory and creative industry performance in an emerging market setting.
Employee Excellence and Workplace Diversity: Key Drivers of Satisfaction, Retention, and Brand Success in Ethnic Restaurants St Hatidja; Bahtiar; Lina Mariana; Tai Minh Quach
Global Review of Tourism and Social Sciences Vol. 1 No. 2 (2025): Global Review of Tourism and Social Sciences
Publisher : Yayasan Ghalih Pelopor Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53893/grtss.v1i2.319

Abstract

This study investigates how employee skills and workplace diversity influence customer satisfaction, brand awareness, and employee retention in Indonesian restaurants in Taiwan. Using Structural Equation Modeling (SEM), the research explores the direct and indirect effects of these variables, with customer satisfaction acting as a crucial mediator. The findings highlight that employee skills significantly enhance customer satisfaction, which directly strengthens brand awareness and customer retention. Likewise, workplace diversity enriches customer experience, improving satisfaction and broadening brand reach. Notably, customer satisfaction mediates the relationships between employee skills, workplace diversity, and retention, underscoring its pivotal role in linking workforce dynamics to business outcomes. This paper contributes to Human Capital Theory and Social Exchange Theory, emphasizing the strategic value of developing employee skills and fostering workplace diversity. Practical implications suggest that restaurant owners should invest in training programs and inclusive workplace policies to enhance customer experience, build brand loyalty, and reduce employee turnover, ultimately driving business success.
Co-Authors Asriani Hatidja Jamaluddin Lina - Mariana, Lina - St. Hatidja Tai Minh Quach