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Determinants of Culinary Business Performance

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  • Raden Lestari Garnasih

    (Management Department, Economic and Business Faculty, Riau University, Indonesia Author-2-Name: Kurniawaty Author-2-Workplace-Name: Management Department, Economic and Business Faculty, Riau University, Indonesia Author-3-Name: Dewita Suryatiningsih Author-3-Workplace-Name: Management Department, Economic and Business Faculty, Riau University, Indonesia Author-4-Name: Author-4-Workplace-Name: Author-5-Name: Author-5-Workplace-Name: Author-6-Name: Author-6-Workplace-Name: Author-7-Name: Author-7-Workplace-Name: Author-8-Name: Author-8-Workplace-Name:)

Abstract

Objective - Determination of the performance factors of the small culinary business sector is an important aim of this research. The research also aims to analyze the interconnectedness between the factors which generate competitive advantage and improve the performance of small and medium-sized enterprise businesses.Methodology/Technique - Questionnaires were distributed to 115 such enterprises in the culinary field located in the city of Pekanbaru with the use of the cluster area a non-random sampling technique. In addition, a Likert scale was used to obtain responses from the participants, and the statistical analysis tool employed was PLS (Partial Least Squares).Findings - The research reveals that business networking and human resource competencies are factors that influence the business performance of small entrepreneurs in the culinary sector. However, competitive advantage does not influence the effect of human resource competence and business networking on business performance.Novelty - The variables studied in this culinary research field have not been comprehensively examined in previous studies.Type of Paper - Empirical.

Suggested Citation

  • Raden Lestari Garnasih, 2020. "Determinants of Culinary Business Performance," GATR Journals jber184, Global Academy of Training and Research (GATR) Enterprise.
    • Handle: RePEc:gtr:gatrjs:jber184
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    References listed on IDEAS

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    1. Mary M. Crossan & Marina Apaydin, 2010. "A Multi‐Dimensional Framework of Organizational Innovation: A Systematic Review of the Literature," Journal of Management Studies, Wiley Blackwell, vol. 47(6), pages 1154-1191, September.
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    Cited by:

    1. Rafael Ravina-Ripoll & María-José Foncubierta-Rodríguez & Eduardo Ahumada-Tello & Luis Bayardo Tobar-Pesantez, 2021. "Does Entrepreneurship Make You Happier? A Comparative Analysis between Entrepreneurs and Wage Earners," Sustainability, MDPI, vol. 13(18), pages 1-19, September.

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    More about this item

    Keywords

    Competitive Advantage; Business Networking; Culinary; Human Resources.;
    All these keywords.

    JEL classification:

    • M10 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - General
    • M16 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - International Business Administration
    • M19 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - Other

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