Article Per Year (5 Year)
p-Index From 2021 - 2026
0.92
P-Index
This Author published in this journals
All Journal West Science Business and Management West Science Journal Economic and Entrepreneurship Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka West Science Social and Humanities Studies
Samuddin, Syurwana Farwita
Unknown Affiliation
Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : West Science Business and Management

 1 
Analysis of the Role of Service Innovation and Product Quality in Revitalizing Culinary Business in Malang Adinugroho, Iwan; Panjaitan, Feliks Anggia Binsar Kristian; Samuddin, Syurwana Farwita; Sutanto, Himawan; Souisa, Wendy
West Science Business and Management Vol. 2 No. 04 (2024): West Science Business and Management
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsbm.v2i04.1498

Abstract

This study investigates the role of service innovation and product quality in revitalizing culinary businesses in Malang. Using a quantitative research design, data were collected from 66 culinary business owners and managers through a structured questionnaire, with responses measured on a 5-point Likert scale. The analysis, conducted using SPSS version 25, revealed that both service innovation and product quality significantly contribute to business revitalization, with product quality demonstrating a stronger influence. These findings highlight the importance of integrating innovative service delivery methods with consistent product quality to enhance customer satisfaction and sustain competitiveness. The study offers valuable insights for culinary entrepreneurs and policymakers aiming to foster sustainable growth in Malang's culinary industry.
Analysis of the Role of Service Innovation and Product Quality in Revitalizing Culinary Business in Malang Adinugroho, Iwan; Panjaitan, Feliks Anggia Binsar Kristian; Samuddin, Syurwana Farwita; Sutanto, Himawan; Souisa, Wendy
West Science Business and Management Vol. 2 No. 04 (2024): West Science Business and Management
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsbm.v2i04.1498

Abstract

This study investigates the role of service innovation and product quality in revitalizing culinary businesses in Malang. Using a quantitative research design, data were collected from 66 culinary business owners and managers through a structured questionnaire, with responses measured on a 5-point Likert scale. The analysis, conducted using SPSS version 25, revealed that both service innovation and product quality significantly contribute to business revitalization, with product quality demonstrating a stronger influence. These findings highlight the importance of integrating innovative service delivery methods with consistent product quality to enhance customer satisfaction and sustain competitiveness. The study offers valuable insights for culinary entrepreneurs and policymakers aiming to foster sustainable growth in Malang's culinary industry.
Co-Authors Abd Rahman Abdul Hafid ADINUGROHO, IWAN Alexander Setiawan Arjang, Arjang Heni Widyaningsih, Heni Himawan Sutanto, Himawan Iriani, Nisma Ishak, Riani Lasaksi, Pardin Mansyur, Sulaiman Mardia Mardia Panjaitan, Feliks Anggia Binsar Kristian Putera, Wahyudi Rostini, Rostini Souisa, Wendy Syahribulan Syahribulan, Syahribulan