Determining the Work Productivity of Culinary MSME Employees in Pondok Gede District, Bekasi City: The Role of Training and Work Experience

Hery Wihasnanto (Management of the Faculty of Economics, Krisnadwipayana University, Jakarta)

JISSS : Journal of Islamic Studies and Social Science
Vol. 3 No. 1 (2026): Journal of Islamic Studies & Social Science (JISSS)

Employee productivity is an important factor in supporting the operational success and business sustainability of culinary micro, small, and medium enterprises (MSMEs). Increasing employee productivity can be influenced by several factors, including training and work experience. This study aims to analyze the simultaneous and partial effects of training and work experience on employee work productivity at culinary MSMEs in Pondok Gede District, Bekasi City. The research used a quantitative descriptive method involving 74 employee respondents from culinary MSMEs in Pondok Gede District. Data collection techniques were conducted through questionnaires, observations, and interviews. The data analysis method used multiple linear regression analysis and simple linear regression analysis. The results of the study indicate that training and work experience simultaneously have a positive and significant effect on employee work productivity. Partially, training has a positive and significant effect on employee work productivity, and work experience also has a positive and significant effect on employee work productivity at culinary MSMEs in Pondok Gede District, Bekasi City.