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The Business Performance of Culinary Sector: A Study of SMEs Sector in Bali
2020
International Journal of Economics and Business Administration
Purpose: The study aims to explain the role of business innovation strategies mediating the effect of entrepreneurial orientation on the performance of SMEs. Approach/Methodology/Design: The method of determining the sample used is purposive sampling, the culinary sector SMEs in Denpasar City. The sample used was 120 culinary SMEs represented by the owner/manager as respondents. Data collection is done by distributing questionnaires offline and online using Google forms that have been tested
doi:10.35808/ijeba/578
fatcat:3w6sqgybmnaancima4ayzy4yla