Analysis of digital transformation on the economic growth of culinary business In Makassar City
Article Sidebar
Published:
Jul 31, 2023
Keywords:
Economic growth, Information, Makassar city
Section
Decision Support System
Statistics Article
Article View : 85 Times
Main Article Content
Abstract
The development of technology, information and the internet also extends to the business sector, where entrepreneurs take advantage of the internet to widely disseminate their business products and services. One of the business sectors that is growing rapidly at this time is the culinary sector. This is due to the large number of requests and the large number of opportunities that you get when you are in the online culinary business. One of the purposes of this research is to find out and analyze the effect of Innovation and Creativity on the economic growth of the culinary business in Makassar City. The method used in this research is descriptive research method using a quantitative approach. The results of the study can be concluded that there is a significant influence between innovation and creativity on the economic growth of the culinary business in Makassar City.
Downloads
Download data is not yet available.
Article Details
How to Cite
Nurcahyadi, N., Anwar, A. I. . and Fattah, S. . (2023) “Analysis of digital transformation on the economic growth of culinary business In Makassar City”, Jurnal Mantik, 7(2), pp. 907-915. doi: 10.35335/mantik.v7i2.3956.
References
Ausat, A. M. A., Al Bana, T., & Gadzali, S. S. (2023). Basic Capital of Creative Economy: The Role of Intellectual, Social, Cultural, and Institutional Capital. Apollo: Journal of Tourism and Business, 1(2), 42–54.
Bahasoan, A. N., Anwar, C., Khaldun, R. I., & Tahawa, T. H. B. (2019). The influence of economic growth on manpower absorption in Central Sulawesi. IOP Conference Series: Earth and Environmental Science, 343(1), 12253.
Chen, P.-J., & Antonelli, M. (2020). Conceptual models of food choice: influential factors related to foods, individual differences, and society. Foods, 9(12), 1898.
Chen, S., Liu, X., Yan, J., Hu, G., & Shi, Y. (2021). Processes, benefits, and challenges for adoption of blockchain technologies in food supply chains: a thematic analysis. Information Systems and E-Business Management, 19, 909–935.
Farida, I., Setiawan, R., Maryatmi, A. S., & Juwita, M. N. (2020). The implementation of E-government in the industrial revolution era 4.0 in Indonesia. International Journal of Progressive Sciences and Technologies, 22(2), 340–346.
Fauzi, A. A., & Sheng, M. L. (2022). The digitalization of micro, small, and medium-sized enterprises (MSMEs): An institutional theory perspective. Journal of Small Business Management, 60(6), 1288–1313.
Gössling, S., & Hall, C. M. (2021). The sustainable chef: The environment in culinary arts, restaurants, and hospitality. Routledge.
Gössling, S., Hall, C. M., Peeters, P., & Scott, D. (2010). The future of tourism: Can tourism growth and climate policy be reconciled? A mitigation perspective. Tourism Recreation Research, 35(2), 119–130.
Harahap, N. J., & Rafika, M. (2020). Industrial revolution 4.0: and the impact on human resources. Ecobisma (Jurnal Ekonomi, Bisnis Dan Manajemen), 7(1), 89–96.
Ihsan, F. M., Permana, P. Y. E., Arifin, N. R., & Muhtadi, R. (2020). Islamic Boarding Schools Toward the Industrial Revolution 4.0; Opportunities and Challenges. FIKROTUNA: Jurnal Pendidikan Dan Manajemen Islam, 11(01).
Jiao, Y., Finley, J. J., Ydstie, B. E., Polcyn, A., & Figueroa, H. (2022). Digital transformation of glass industry: The adaptive enterprise. Computers & Chemical Engineering, 157, 107579.
Kuncoro, W., & Windyasari, H. A. (2021). Consumer Purchasing Decision Improvement Model through Brand Image, Religiosity, Brand Ambassador and Brand Awareness. International Business Research, 14(8), 1–42.
Mahanani, E. (2022). Pengaruh Orientasi Kewirausahaan, Teknologi Informasi dan Karakteristik Kewirausahaan Terhadap Kinerja Pemasaran UMKM Kuliner Kelapa Gading, Jakarta Utara. JURNAL IKRAITH-EKONOMIKA, 5(3), 88–97.
Mirwan, S. H., Anwar, A. I., & Nurbayani, S. U. (2023). ANALYSIS OF COMMUNITY BEHAVIOR IN THE CASHLESS ERA OF THE NON-CASH PAYMENT SYSTEM IN MAKASSAR CITY. Jurnal Ekonomi, 12(01), 1304–1310.
Mulyansyah, G. T., & Sulistyowati, R. (2021). Pengaruh digital marketing berbasis sosial media terhadap keputusan pembelian kuliner di kawasan G-Walk Surabaya. Jurnal Pendidikan Tata Niaga (JPTN), 9(1), 1097–1103.
Nadyan, A. F., Selvia, E., & Fauzan, S. (2021). The survival strategies of micro, small and medium enterprises in the new normal era. Dinamika Ekonomi, 12(2), 142–149.
Oltra?Mestre, M. J., Hargaden, V., Coughlan, P., & Segura?García del Río, B. (2021). Innovation in the Agri?Food sector: Exploiting opportunities for Industry 4.0. Creativity and Innovation Management, 30(1), 198–210.
Rawson, K., & Shore, E. (2019). Dining out: A global history of restaurants. Reaktion Books.
Social, W. A. (2020). Hootsuite.(2020). Digital 2020 Indonesia. Global Digital Insights. Https://Wearesocial. Com/Digital-2020.
Srimulyani, V. A., & Hermanto, Y. B. (2021). Impact of entrepreneurial self-efficacy and entrepreneurial motivation on micro and small business success for food and beverage sector in east Java, Indonesia. Economies, 10(1), 10.
Steven, Q. (2018). Fast Food, Street Food: Western Fast Food’s Influence on Fast Service Food in China.
Sugiyono, P. D. (2019). Metode Penelitian Kuantitatif, Kualitatif, dan R&D (Sutopo. Bandung: CV. Alfabeta.
Syafruddin, S. E., Periansya, S. E., Farida, E. A., Nanang Tawaf, S. T., Palupi, F. H., ST, S., Butarbutar, D. J. A., SE, S., & Satriadi, S. (2022). Manajemen Sumber Daya Manusia. CV Rey Media Grafika.
Tien, N. H., Diem, P. T., Van On, P., Anh, V. T., Van Dat, N., Hung, N. T., & Tam, B. Q. (2021). The formation and development of CRM system at Thien Hoa electronics supermarket in Vietnam. International Journal of Research and Growth Evaluation, 2(4), 752–760.
Ulas, D. (2019). Digital transformation process and SMEs. Procedia Computer Science, 158, 662–671.
Walker, J. R. (2021). The restaurant: from concept to operation. John Wiley & Sons.
Weking, J., Mandalenakis, M., Hein, A., Hermes, S., Böhm, M., & Krcmar, H. (2020). The impact of blockchain technology on business models–a taxonomy and archetypal patterns. Electronic Markets, 30, 285–305.
Wellton, L., & Lainpelto, J. (2021). The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry. Scandinavian Journal of Hospitality and Tourism, 21(5), 550–566.
Wiralaga, H. R. (2013). FRANCHISE GROWTH AND IMPACT IN OGAN KOMERING ULU. KOLEGIAL, 1(1), 1–8.
Bahasoan, A. N., Anwar, C., Khaldun, R. I., & Tahawa, T. H. B. (2019). The influence of economic growth on manpower absorption in Central Sulawesi. IOP Conference Series: Earth and Environmental Science, 343(1), 12253.
Chen, P.-J., & Antonelli, M. (2020). Conceptual models of food choice: influential factors related to foods, individual differences, and society. Foods, 9(12), 1898.
Chen, S., Liu, X., Yan, J., Hu, G., & Shi, Y. (2021). Processes, benefits, and challenges for adoption of blockchain technologies in food supply chains: a thematic analysis. Information Systems and E-Business Management, 19, 909–935.
Farida, I., Setiawan, R., Maryatmi, A. S., & Juwita, M. N. (2020). The implementation of E-government in the industrial revolution era 4.0 in Indonesia. International Journal of Progressive Sciences and Technologies, 22(2), 340–346.
Fauzi, A. A., & Sheng, M. L. (2022). The digitalization of micro, small, and medium-sized enterprises (MSMEs): An institutional theory perspective. Journal of Small Business Management, 60(6), 1288–1313.
Gössling, S., & Hall, C. M. (2021). The sustainable chef: The environment in culinary arts, restaurants, and hospitality. Routledge.
Gössling, S., Hall, C. M., Peeters, P., & Scott, D. (2010). The future of tourism: Can tourism growth and climate policy be reconciled? A mitigation perspective. Tourism Recreation Research, 35(2), 119–130.
Harahap, N. J., & Rafika, M. (2020). Industrial revolution 4.0: and the impact on human resources. Ecobisma (Jurnal Ekonomi, Bisnis Dan Manajemen), 7(1), 89–96.
Ihsan, F. M., Permana, P. Y. E., Arifin, N. R., & Muhtadi, R. (2020). Islamic Boarding Schools Toward the Industrial Revolution 4.0; Opportunities and Challenges. FIKROTUNA: Jurnal Pendidikan Dan Manajemen Islam, 11(01).
Jiao, Y., Finley, J. J., Ydstie, B. E., Polcyn, A., & Figueroa, H. (2022). Digital transformation of glass industry: The adaptive enterprise. Computers & Chemical Engineering, 157, 107579.
Kuncoro, W., & Windyasari, H. A. (2021). Consumer Purchasing Decision Improvement Model through Brand Image, Religiosity, Brand Ambassador and Brand Awareness. International Business Research, 14(8), 1–42.
Mahanani, E. (2022). Pengaruh Orientasi Kewirausahaan, Teknologi Informasi dan Karakteristik Kewirausahaan Terhadap Kinerja Pemasaran UMKM Kuliner Kelapa Gading, Jakarta Utara. JURNAL IKRAITH-EKONOMIKA, 5(3), 88–97.
Mirwan, S. H., Anwar, A. I., & Nurbayani, S. U. (2023). ANALYSIS OF COMMUNITY BEHAVIOR IN THE CASHLESS ERA OF THE NON-CASH PAYMENT SYSTEM IN MAKASSAR CITY. Jurnal Ekonomi, 12(01), 1304–1310.
Mulyansyah, G. T., & Sulistyowati, R. (2021). Pengaruh digital marketing berbasis sosial media terhadap keputusan pembelian kuliner di kawasan G-Walk Surabaya. Jurnal Pendidikan Tata Niaga (JPTN), 9(1), 1097–1103.
Nadyan, A. F., Selvia, E., & Fauzan, S. (2021). The survival strategies of micro, small and medium enterprises in the new normal era. Dinamika Ekonomi, 12(2), 142–149.
Oltra?Mestre, M. J., Hargaden, V., Coughlan, P., & Segura?García del Río, B. (2021). Innovation in the Agri?Food sector: Exploiting opportunities for Industry 4.0. Creativity and Innovation Management, 30(1), 198–210.
Rawson, K., & Shore, E. (2019). Dining out: A global history of restaurants. Reaktion Books.
Social, W. A. (2020). Hootsuite.(2020). Digital 2020 Indonesia. Global Digital Insights. Https://Wearesocial. Com/Digital-2020.
Srimulyani, V. A., & Hermanto, Y. B. (2021). Impact of entrepreneurial self-efficacy and entrepreneurial motivation on micro and small business success for food and beverage sector in east Java, Indonesia. Economies, 10(1), 10.
Steven, Q. (2018). Fast Food, Street Food: Western Fast Food’s Influence on Fast Service Food in China.
Sugiyono, P. D. (2019). Metode Penelitian Kuantitatif, Kualitatif, dan R&D (Sutopo. Bandung: CV. Alfabeta.
Syafruddin, S. E., Periansya, S. E., Farida, E. A., Nanang Tawaf, S. T., Palupi, F. H., ST, S., Butarbutar, D. J. A., SE, S., & Satriadi, S. (2022). Manajemen Sumber Daya Manusia. CV Rey Media Grafika.
Tien, N. H., Diem, P. T., Van On, P., Anh, V. T., Van Dat, N., Hung, N. T., & Tam, B. Q. (2021). The formation and development of CRM system at Thien Hoa electronics supermarket in Vietnam. International Journal of Research and Growth Evaluation, 2(4), 752–760.
Ulas, D. (2019). Digital transformation process and SMEs. Procedia Computer Science, 158, 662–671.
Walker, J. R. (2021). The restaurant: from concept to operation. John Wiley & Sons.
Weking, J., Mandalenakis, M., Hein, A., Hermes, S., Böhm, M., & Krcmar, H. (2020). The impact of blockchain technology on business models–a taxonomy and archetypal patterns. Electronic Markets, 30, 285–305.
Wellton, L., & Lainpelto, J. (2021). The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry. Scandinavian Journal of Hospitality and Tourism, 21(5), 550–566.
Wiralaga, H. R. (2013). FRANCHISE GROWTH AND IMPACT IN OGAN KOMERING ULU. KOLEGIAL, 1(1), 1–8.
Copyright and Licensing
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.