Creativity and Opportunity on Traditional Food Products: Business quality in competitive environment

fatkhurahman, fatkhurahman and hadiyati, hadiyati and Suroto, Bambang (2021) Creativity and Opportunity on Traditional Food Products: Business quality in competitive environment. In: Fundamentals of Electrochemistry.

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Abstract

Traditional food products have become an icon of a region. The uniqueness of the food product being offered to the visitors will give some uniqueness values and will consequently influence the business development of a region. This survey study was conducted among 247 entrepreneurs producing the traditional food products by distributing questionnaires employing proportional random sampling. The data was analyzed using SEM analysis via WarpPLS program. Based on the result of the study, it was found out that the entrepreneurship creativity in manufacturing new products significantly influenced the excellence of Riau traditional food products either directly or indirectly. In addition, this was also determined by the quality of the business operation. Besides, the local entrepreneurs’ ability in seeing opportunities significantly influenced the excellence of the food products either directly or indirectly.

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