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
Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.
Abstract :
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.
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.
