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

Authors

  • Iwan Adinugroho Universitas Muhammadiyah Mamuju
  • Feliks Anggia Binsar Kristian Panjaitan Universitas Halu Oleo
  • Syurwana Farwita Samuddin Universitas Indonesia Timur
  • Himawan Sutanto Universitas Mataram
  • Wendy Souisa Politeknik Negeri Ambon

DOI:

https://doi.org/10.58812/wsbm.v2i04.1498

Keywords:

Service Innovation, Product Quality, Business Revitalization, Culinary Industry

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.

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Published

2024-12-31

How to Cite

Adinugroho, I., Panjaitan, F. A. B. K., Samuddin, S. F., Sutanto, H., & Souisa, W. (2024). Analysis of the Role of Service Innovation and Product Quality in Revitalizing Culinary Business in Malang. West Science Business and Management, 2(04), 1190–1196. https://doi.org/10.58812/wsbm.v2i04.1498