Improving Business Performance: A Proposed Model for SMEs (original) (raw)
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This study examines the problems of the success of culinary businesses that have not been done much, especially during this covid 19 pandemic. The purpose of this study is to determine and analyze the effect of business competence, financial governance and competitive advantage on the success of culinary businesses in Jakarta. To achieve the success of the culinary business, a competitive advantage strategy is needed by increasing the competence of business actors and financial governance. The object of this research is culinary business in 10 culinary center locations in DKI Jakarta with a selected population of 1,216 culinary entrepreneurs and a total sample of 257 respondents. The data analysis tool used is Structural Equation Modeling (SEM) with the Lisrel 8.80 . program. The results of this study prove firstly that the magnitude of the contribution of the influence of business competence and financial governance together on the competitive advantage of culinary businesses is 82...
International Journal of Managerial Studies and Research, 2018
Micro and Small businesses exist in almost every industry. They can range from mom-and-pop convenience stores to small manufacturing plants. Additional types of small-scale enterprises can include privately owned restaurants, law firms, inns, bakeries, architectural and engineering firms, dry cleaners, coffee house and construction contractors. Such enterprises are generally privately own and operated sole proprietorships, corporations or partnerships. The legal definition of a micro and smallscale enterprise varies by industry and country. The fundamental contribution of the small business sector to the overall performance of the economy is indeed a crucial motive for researchers to investigate and examine the key success factors behind this sector. Small businesses face many challenges that hinder their growth or even further cause a permanent shutdown. Most micro and small businesses are control by their owners because they could not have fund for to hire proficiency to run the businesses for them (Raja ram, 2008). The independent and private ownership (sole proprietorship or partnership) of small business always endorse uncertainty (Keasey and Watson, 1993).
Proceedings of the 6th International Conference on Community Development (ICCD 2019), 2019
The purposes of this study are 1) to analize the characteristics of entrepreneurs supporting tourism industry, based on commitment and competence in Tojo Una-Una Regency and 2) to develop a model for fostering entrepreneurs supporting tourism industry in Tojo Una-Una Regency. Descriptive Qualitative used in this study, and data collected through interviews and questionnaires. The population in this study is all the enterpreneurs of small and medium enterprises (SMEs) supporting regional tourism in Tojo Una-Una District. The results of this study indicate that the industry such as transportation services, snacks, performing arts and music businesses are on the 5 th position of the quadrant, while the restaurants, crafts, hotels, inns, and travel agencies busnisses are on the 6 th quadrant. The development model for industries on the 6 th quadrant is increasing commitment through non-technical training aiming at building the motivation of enterpreneurs to believe in their business, willing to devote their mind and time for their businesses; while persistent in their business. Enhancement of competence should be started from basic level of skills of production, finance, and marketing, based on the weaknesses of each business. The development model for enterpreneurs on the 6 th quadrant has strengthen the competency aspects.
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This study was to analyze the effect of entrepreneurial skills and benchmarking on the performance of culinary innovations (restaurants, restaurants, and cafes) of micro-small-medium enterprises (MSMEs) in Indonesia sub-urban areas. Online questionnaires were used as the instrument to collect data, and the data were analyzed by deception analysis to illustrate various features of the variables studied. Hypothesis test was conducted by Partial Least Square Path Modeling (SEM-PM). The MSME population was 231 and the representative sample was 144 culinary companies. It was found that entrepreneurial skills, benchmarking, and performance of culinary MSME innovations tended to be lower than expected. The results of this study revealed that entrepreneurship and benchmarking skills had significant effects on innovation performance. To improve innovation performance, companies must pay more attention to practical knowledge, especially knowledge of bookkeeping and digital marketing, and make...
Entrepreneurial, strategy and performance in restaurants and similars
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Restaurants tend to be small businesses, operated almost in a self managed way, by their entrepreneur owners or a contracted manager. The way these managers conduct their business depends much on their individual abilities to run the company. This research aimed to investigate the possibly existing influences between individual entrepreneurial orientation (IEO), service strategy (SS) and business performance (BP). A construct was developed to run the study, including hypothesis joining the three influences. Questionnaires using Likert scale were built and validated. Survey was conducted with 260 restaurant, bars and hotel owners or managers. Data were analyzed through modeling of structural equations. Results confirmed the three hypothesis: H1: IEO positively influences SS; H2: IEO positively influences BP; H3: SS positively influences BP. Theoretical contributions were made through the construct building. Managerial implications are listed, in order to help restaurant management be...
International Journal of Application on Economics and Business
Enterprises with good business performance are enterprises that are able to survive in fast-moving market. In order to achieve maximum business performance, Small and Medium Enterprises (SMEs) need to have Entrepreneurial Orientation. This study aims to determine the effect of Entrepreneurial Orientation on business performance through Entrepreneurial Competency as a mediation variable among SMEs in culinary sector in Jakarta. The sample used in this study was 100 respondents who are owners of SME businesses in culinary sector in Jakarta. The sample selection technique used was purposive sampling and Smart Partial Least Square (PLS) software version 3.00 was used to make data analysis for this study. The results of this study indicate that innovation, risk taking and proactiveness (Entrepreneurial Orientation) have positive impact on business performance among SMEs in culinary sector in Jakarta.
Performance Improvement Model for Culinary Business in Tasikmalaya
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This study aims to solve the problems that occur in the culinary business in Tasikmalaya which is currently easy to go out of business. Therefore it is necessary to find a useful model to solve the problem through testing the ability to prepare financial statements and managerial ability in improving the performance of SMEs/MSMEs, especially on culinary business in Tasikmalaya. Through the research will be known the influence of the ability to prepare financial statements and managerial ability on performance, so that in the short term management will know how the benefits obtained if culinary entrepreneurs are ability to prepare financial statements well and improve managerial ability. The method used is through survey and analyzed using regression model through multiple regression analysis with the help of Smart PLS. The results showed that the ability to prepare financial statements has a positive effect on the performance of culinary business in Tasikmalaya City, managerial abil...