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All Journal Journal of Socioeconomics and Development Jo-ELT (Journal of English Language Teaching) Fakultas Pendidikan Bahasa dan Seni Program Studi Pendidikan Bahasa Inggris IKIP Jurnal Abdi Masyarakat (JAM) Jo-ELT (Journal of English Language Teaching) Fakultas Pendidikan Bahasa dan Seni Program Studi Pendidikan Bahasa Inggris IKIP Jurnal Ilmu Manajemen Advantage Empowerment Society BULETIN BISNIS & MANAJEMEN (BBM) Buletin Abdi Masyarakat (BAM) J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal HUMANIS Capacitarea : Jurnal Pengabdian Kepada Masyarakat Jurnal Manajemen dan Penelitian Akuntansi (JUMPA) TGO Journal of Community Development SENMEA Innovation Business Management and Accounting Journal ABM: International Journal of Administration, Business and Management
Anom, Latifah
Sekolah Tinggi Ilmu Ekonomi Cendekia Bojonegoro
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Nursing Public Health Social Sciences Other

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Exploring The Relationship Between Entrepreneurial Networking, Entrepreneur Leadership, Innovation capability, and MSMEs Performance Murtini Murtini; Abdul Azis Safii; Latifah Anom
Innovation Business Management and Accounting Journal Vol. 3 No. 1 (2024): January - March
Publisher : Trescode Green Organization

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56070/ibmaj.2024.005

Abstract

This research aims to determine the role of entrepreneurial networks, entrepreneur leadership, on innovation capabilities and MSME performance. The sampling technique used purposive sampling, obtaining a total of 247 samples of MSME owners in the culinary sector in Bojonegoro City. Research data was analyzed using SEM techniques with AMOS software. The research results show that entrepreneurial networking has a positive effect on the innovation ability and performance of MSMEs. Meanwhile, entrepreneurial leadership has no effect on the innovation ability of MSMEs, but has a positive influence on MSME performance. The implications of this research are that the development of entrepreneurial networks can be a crucial factor in enhancing innovation capabilities and performance for Micro, Small, and Medium Enterprises (MSMEs) owners in the culinary sector in Bojonegoro City. Additionally, entrepreneurial leadership also plays a significant role in improving the performance of MSMEs, even though it does not have a direct influence on innovation capability. Therefore, in the effort to enhance the performance of MSMEs in the culinary sector, MSME owners should consider expanding their entrepreneurial networks and strengthening entrepreneurial leadership.
Exploring Gastronomic Value in Increasing the Competitive Advantage of Traditional Restaurants Murtini; Hafidza Nash’ul Amrina; Abdul Azis Safii; Latifah Anom
ABM: International Journal of Administration, Business and Management Vol 8 No 1 (2025): June 2025 - November 2025
Publisher : LPPM Institut Teknologi dan Sains Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31967/abm.v8i1.1694

Abstract

This study aims to identify the factors influencing the formation of gastronomic value and how these factors can create a competitive advantage for traditional restaurants. In the culinary context, gastronomic value encompasses the quality of ingredients, menu innovation, restaurant atmosphere, sensory experience, and sense of place, which serve to differentiate restaurants in an increasingly competitive culinary market. This study uses a descriptive approach and case studies with three traditional restaurants as subjects: Warung Kopi Klotok in Yogyakarta, RM Pawon Sego Lego in Mojokerto, and Warung Rempah in Batu. Data was obtained through semi-structured interviews with owners, managers, and customers, and analysed using QSR-NVivo software. The results indicate that factors such as the use of high-quality local ingredients, an atmosphere that reflects local culture, and sensory experiences play a crucial role in building gastronomic value. Furthermore, restaurants that create a strong sense of place, combining authentic cuisine and a supportive atmosphere, can strengthen their competitiveness in the culinary market.
Co-Authors Abdul Azis Safii Alifah, Fatma Nova Dwi Amrina, Hafidza Nash?ul Amrina, Hafidza Nash’ul Ari Kuntardina Arlina, Ima Yuni Benny Nur Azis Dewi Rochmayanti Dewi, Vera Sintya Eka Adiputra, Eka Eni Susilowati Hasan Bisri Hasan Bisri Hidayatin, Dina Alafi Kuntardina, Ari Mazidah, Nurul Murtini Murtini Murtini Murtini Murtini Murtini, Murtini Prasaja, Mukti - Rahayu, Susilowati Ridawati, Yeti Rochmayanti, Dewi Rohmayanti, Dewi Safii, Azis Suberi, Moch. Vita Tri Setyowati