Open AccessThe Effect of Work Culture and Competitive Advantage on the Performance of Culinary and Service Companies During the COVID-19 Pandemic
Author(s) -
Badzlina Balqis,
Setyo Riyanto
Publication year - 2020
Publication title -
international journal of innovative science and research technology
Language(s) - English
Resource type - Journals
ISSN - 2456-2165
DOI - 10.38124/ijisrt20jun480
Subject(s) - pandemic , competitive advantage , service (business) , covid-19 , work (physics) , business , marketing , descriptive statistics , organizational culture , public relations , medicine , statistics , engineering , political science , mathematics , mechanical engineering , disease , pathology , infectious disease (medical specialty)
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.