The Effect of Work Culture and Competitive Advantage on the Performance of Culinary and Service Companies During the COVID-19 Pandemic


Authors : Badzlina Balqis; Setyo Riyanto

Volume/Issue : Volume 5 - 2020, Issue 6 - June

Google Scholar : http://bitly.ws/9nMw

Scribd : https://bit.ly/2ZoenmD

DOI : 10.38124/IJISRT20JUN480

This study aims to analyze the influence of work culture and competitive advantage on service and culinary companies during the COVID-19 pandemic. The research method used is the quantitative descriptive method and using a questionnaire with 65 respondents who have businesses in the service and culinary fields. The data obtained were processed using multiple linear regression methods with SPSS 16.0 application. The results showed that the variables of work culture and competitive advantage had significant importance on the performance of culinary and service companies during the COVID-19 pandemic.

Keywords : Business Performance, Competitive Advantage, COVID-19, Work Culture.

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