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All Journal International Journal of Islamic Business and Management Review
Lusiana Lusiana
Putra Indonesia YPTK University
Arts Economics, Econometrics & Finance Social Sciences

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Selection Process And Business Layout At Self-Efficacy, Managerial Competence, Entrepreneurial Competence, MSME Performance Syakhroni Harfan; Febrina Anandari; Ratnawita Ratnawita; Lusiana Lusiana
International Journal of Islamic Business and Management Review Vol. 5 No. 2 (2025)
Publisher : Asosiasi Dosen Peneliti Ilmu Ekonomi dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54099/ijibmr.v5i2.1546

Abstract

Penelitian ini menyelidiki pengaruh efikasi diri, kompetensi manajerial, dan kompetensi kewirausahaan terhadap kinerja Usaha Mikro, Kecil, dan Menengah (UMKM) di Kota Pariaman, dengan mempertimbangkan tantangan dalam proses seleksi dan tata letak bisnis. Pendekatan metode campuran diterapkan, menggabungkan data kuantitatif dari 82 kuesioner skala Likert dan wawasan kualitatif dari wawancara mendalam dengan informan kunci. Temuan menunjukkan bahwa efikasi diri (β = 0,448), kompetensi manajerial (β = 0,403), dan kompetensi kewirausahaan (β = 0,121) memiliki efek positif dan signifikan terhadap kinerja UMKM. Model menjelaskan 52,0% dari varians (R² = 0,520). Hasil kualitatif mengungkapkan bahwa efikasi diri terkait dengan proses seleksi informal dan non-keterampilan serta pilihan lokasi yang didorong oleh kedekatan tempat tinggal atau nilai strategis yang dirasakan. Kompetensi manajerial tercermin dalam operasional yang dipimpin oleh pemilik karena kurangnya sistem terstruktur, dengan pengambilan keputusan yang seringkali didasarkan pada intuisi dan kendali mutu yang dipastikan dengan melibatkan masyarakat setempat. Kompetensi kewirausahaan muncul dalam keterampilan digital otodidak yang digunakan untuk meningkatkan pemasaran dan merespons tren pasar. Studi ini menyoroti perlunya perbaikan proses seleksi dan tata letak bisnis, di samping penguatan kompetensi individu, untuk mendorong kinerja UMKM.
Knowledge Management, Business Environment, and Entrepreneurial Orientation OnThe Performance of Small-Scale Restaurant Enterprises. Zahid Nugrah Arafah; Bambang A.Z; Aldy A. Faisal; Sumarta Endra; Lusiana Lusiana
International Journal of Islamic Business and Management Review Vol. 5 No. 2 (2025)
Publisher : Asosiasi Dosen Peneliti Ilmu Ekonomi dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54099/ijibmr.v5i2.1548

Abstract

The issues surrounding the performance of small-scale restaurant businesses in Pariaman City prompted this research, which aims to examine Operational Management (OM) problems integrated with the influence of Knowledge Management (KM), Business Environment (BE), and Entrepreneurial Orientation (EO) on small business performance. This study employs a mixed-method approach, combining quantitative and qualitative research. Data was collected through Likert-scale questionnaires (91 respondents) and interviews with relevant informants. The results indicate that: (KM) has a positive and significant effect on Performance. (BE) has a positive and significant effect on Performance. (EO) has a positive and significant effect on Performance. The R² value of 0.795 for the Performance, the "good" category, indicating that approximately 79.5% of the variance in the dependent variable can be explained by the independent variables in the model. The low knowledge creation indicator in (KM) correlates with the need for supervision in business performance, reflecting that poor knowledge-sharing habits create information gaps among employees, leading to weak compliance with operational procedures. The low competition level indicator in (BE) relates to supervision needs in performance, suggesting that restaurants lack creative initiatives, neglect quality control, and fail to evaluate or innovate, increasing the risk of failure. The low innovation indicator in (EO) ties to supervision needs, indicating that a lack of innovative spirit affects fundamental aspects like hygiene and product quality.
Co-Authors Aldy A. Faisal Bambang A.Z Febrina Anandari Ratnawita Ratnawita Sumarta Endra Syakhroni Harfan Zahid Nugrah Arafah