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All Journal International Journal of Economics, Business and Innovation Research
Rif’ah Dwi Astuti
Business Administration Department, Politeknik Negeri Semarang, Semarang, Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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The Culinary Competitive Resources Model Explores The Mediating Role Of The Relationship Between Market Orientation And Sales Performance In The Traditional Culinary Industry In Central Java, Indonesia Andi Setiawan; Sugiyanta Sugiyanta; Bagus Yunianto Wibowo; Rif’ah Dwi Astuti; Sri Wahyuni
International Journal of Economics, Business and Innovation Research Vol. 3 No. 03 (2024): May, International Journal of Economics, Business and Innovation Research (IJE
Publisher : Cita konsultindo

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Abstract

The culinary industry in Indonesia experienced growth in 2022 after experiencing the impact of the COVID-19 pandemic. The same thing happened to the culinary industry in Central Java. The concept of "Food Competitive Resources" suggests that comparative advantage capital helps companies have a competitive advantage in acquiring destination culinary markets. This study also considers the influence of other concepts such as the use of social media, entrepreneurial networks, and love for brands in sales performance. The study involved 350 "typical" culinary SMEs in Central Java who completed a questionnaire. The results of this study are expected to provide a deeper understanding of the influence of competitive resources in the culinary industry and can be a reference for culinary SMEs to improve their sales performance. Keywords: Market Orientation, Culinary Competitive Resources, Social Media Use, Food Authentic Value, Sales Performance, Resource-Advantage (R-A) Theory, Culinary SMEs
A Model For Developing Entrepreneurship Education In Higher Education Institutions (Heis) Based On The Role Of Entrepreneurship Value Resources For Student Entrepreneurship Rif’ah Dwi Astuti; Sri Wahyuni; Riyadi Riyadi; Saptianing Saptianing; M Nahar
International Journal of Economics, Business and Innovation Research Vol. 3 No. 03 (2024): May, International Journal of Economics, Business and Innovation Research (IJE
Publisher : Cita konsultindo

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Abstract

Entrepreneurship education and training programs have been on the rise in Higher Education Institutions (HEIs) due to the belief that entrepreneurship can be a viable career option for students after graduation. This study aims to develop a model for cultivating entrepreneurial students by focusing on resources that promote entrepreneurship values. The development of this concept is expected to provide opportunities for HEIs to connect the future of graduates with the upcoming needs and challenges.Hypotheses are tested using the data collected from 232SME laundries in Central Java, Indonesia. SEM-AMOS is used to analyze the data. As a mediating variable, entrepreneurship value resources have a positive and significant effect on the relationship between entrepreneurship teacher coachability, entrepreneurial curriculum quality, product value customization, and studententrepreneurial performance. Consequently, entrepreneurship value resources play a critical role in developing entrepreneurship education in HEIs. The concept of entrepreneurship value resources requires further research in different contexts and industries. Besides, the definition of entrepreneurship value resources may vary according to the objects and locations of the study. Keywords: Entrepreneurship Value Resources, Entrepreneurship Teacher Coachability, Entrepreneurial Curriculum Quality, Product Value Customization, Student Entrepreneurial Performance
Co-Authors Andi Setiawan Bagus Yunianto Wibowo M Nahar Riyadi Riyadi Saptianing Saptianing Sri Wahyuni Sugiyanta Sugiyanta