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All Journal BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks JMM (Jurnal Masyarakat Mandiri) Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi Jurnal Muhammadiyah Manajemen Bisnis (JMMB) Prosiding Seminar Nasional Program Pengabdian Masyarakat JURNAL EKONOMI BISNIS DAN MANAJEMEN Jurnal Ekonomi Bisnis dan Manajemen Jurnal Ekonomi, Manajemen, Akuntansi
Isthofaina Astuty
Universitas Muhammadiyah Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences Other

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Antecedents of Improving Service Performance Innovation in Food and Beverage Start Up Businesses Sri Handari Wahyuningsih; Isthofaina Astuty; Habib Zhafran Makarim; Maulidyah Amalina Rizqi
EKUILIBRIUM : JURNAL ILMIAH BIDANG ILMU EKONOMI Vol 20 No 2 (2025): September
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/ekuilibrium.v20i2.2025.pp259-270

Abstract

Service innovation is currently a challenge for every business, including start-up food and beverage businesses in Yogyakarta. This study aims to test the importance of service performance innovation by considering positive Thriving at work behavior as a mediator, with antecedents of Leader Member Exchange (LMX) and co-worker support. The approach used in the study is a quantitative approach. The study was conducted by taking a Food and beverage startup business, a Cafe service in the Yogyakarta area. Using Path Analysis and Sobel test, the results show the influence of LMX on Thriving at work, the influence of co-worker support on thriving at work, and the influence of co-worker support on service performance innovation. The results of this study provide implications for the importance of building a model for improving business service performance innovation through positive thriving at work behavior and organizational processes, namely leader member exchange and co-worker support, especially in the context of the food and beverage business.
Co-Authors Danupranata, Gita Fitria Wahyu Risanti Habib Zhafran Makarim Maulidyah Amalina Rizqi Meika Kurnia Pudji RDA Meika Kurnia Puji Rahayu Muhammad Khaidar Yasqi Rahma Aditia Restu Nugroho Sri Handari Wahyuningsih