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All Journal Jurnal Ilmiah Edunomika (JIE) Jurnal Manajemen Pelayanan Hotel Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Cahaya Mandalika JURNAL PENGABDIAN KEPADA MASYARAKAT CAHAYA MANDALIKA (ABDIMANDALIKA) Industrial and Domestic Waste Management Jurnal Manajemen Kuliner Jurnal Mata Pariwisata Jurnal Mekar Jurnal Menata Jurnal Ekonomika Manajemen Dan Bisnis Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Journal of Business and Management Inaba Journal of Community Research & Engagement (JCRE)
Sukmamedian, Haufi
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Entrepreneurial Orientation on Food and Beverage SMEs’ Performance : The Role of Competitive Advantage and Innovation Sukmamedian, Haufi
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 4, No 3 (2021): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v4i3.2319

Abstract

This study aims to see the effect of entrepreneurial orientation, innovation, and competitive advantage on the performance of the culinary sector SMEs in Bogor, West Java. The research was conducted in the culinary industry sector in the city of Bogor. 270 questionnaires were distributed, but 161 were returned so that the sample in this study was 161 respondents. The research was conducted by using quantitative methods. The data analysis used was path analysis with Amos version 23 software. The results showed that there was a positive and significant influence between entrepreneurial orientation, innovation, and competitive advantage on performance. Entrepreneurial orientation has an influence on innovation and competitive advantage. Then, innovation has an effect on competitive advantage. The results also show that innovation and competitive advantage can mediate the effect of entrepreneurial orientation on performance. The recommendation of this research is to increase the competitiveness of the culinary industry by increasing the ability of innovation and entrepreneurial orientation.
Co-Authors ., Dailami Afriani, Miratia alhamdi, rezki Anggoro, Muhammad Roberto Ariansya, Bojes Asman Abnur, Asman Batti, Marlow Shane Br Pakpahan, Tiara Joy Disry Cherryline, Violetta DAILAMI Dailami - Eryd Saputra Fransiska, Mischella I Wayan Thariqy Kawakibi Pristiwasa Ilham, Wahyudi Irmalya, Gita Irwansyah R, Syailendra Reza Irwansyah Rezeki, Syailendra Reza Irwansyah Rezeki, Syalendra Reza Jeslin, Jeslin Junita Junita Kurnia, Okki Lapotulo, Nensi Lubis, Arina Luthfini Lubis, Taufik Bachrul Ulum Malau, Lastaria Maldin, Siska Amelia Mikasari, Dewi Aurora Mulyadi Mulyadi Nensi Lapotulo Nyoman Budiartha R.M. Permatasari, Mustika Pratama, Tito Pristiwasa, I Wayan Thariqy Kawakibi Rhomadani, Muhammad Simatupang, Devid Trinaldo Simatupang, Violetta Cherryline Sipayung, Natal Olotua Suciadi, Prisila Natacia Supardi Supardi Superwiratni Syafruddin Rais, Syafruddin Thamdzir, Moh Thamdzir, Moh. Thandzir, Moh Thandzir, Moh. Ulum Lubis, Taufik Bachrul Wahyudi Ilham Widi Hardini, Widi Wijaya, Hana Yudha Wardani Yusuf, Abd Rahmad Yusuf, Abd Rahman