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

Year: 2024

Type: article

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.

Source: West Science Business and Management

DOI: 10.58812/wsbm.v2i04.1498

Authors: Iwan Adinugroho, Feliks Anggia Binsar Kristian Panjaitan, Syurwana Farwita Samuddin, Himawan Sutanto, Wendy Souisa

Institutions: Universitas Muhammadiyah Mamuju, Universitas Halu Oleo, Universitas Indonesia Timur, University of Mataram, Politeknik Negeri Ambon

Language: English

Topic: Consumer Behavior and Marketing Influence

Subfield: Marketing

Field: Business, Management and Accounting

Domain: Social Sciences

SDG: Decent work and economic growth

Open Access status: diamond

OpenAlex ID: W4406300728

FWCI:

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