West Science Business and Management
Vol. 2 No. 04 (2024): West Science Business and Management

Analysis of the Role of Service Innovation and Product Quality in Revitalizing Culinary Business in Malang

Adinugroho, Iwan (Unknown)
Panjaitan, Feliks Anggia Binsar Kristian (Unknown)
Samuddin, Syurwana Farwita (Unknown)
Sutanto, Himawan (Unknown)
Souisa, Wendy (Unknown)

Article Info

Publish Date
31 Dec 2024

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.

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Journal Info
West Science Business and Management
Website

Abbrev

wsbm

Publisher

Westscience Press

Subject

Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

Description

The Editors invite writers and experts to publish and share their ideas through scientific and empirical research in the field of Management and Business. The main objective of this publication is to improve theory, concept, and practice in the field of management and business. Dissemination of ...