Entrepreneurial Success Perception on Business Sustainability for Micro Small Medium Entrepresis (MSME’s) in Wetlands

Q4 Business, Management and Accounting

Restaurant Business Pub Date : 2019-11-23 DOI:10.26643/rb.v118i11.11079

H. U. Anisah, Wimby Wandary, Meiske Claudia

{"title":"Entrepreneurial Success Perception on Business Sustainability for Micro Small Medium Entrepresis (MSME’s) in Wetlands","authors":"H. U. Anisah, Wimby Wandary, Meiske Claudia","doi":"10.26643/rb.v118i11.11079","DOIUrl":null,"url":null,"abstract":"This study aims at examining the Entrepreneurial Success Perception (ESP) of Micro Small Medium Entrepresis (MSMEs) in Wetlands, and its role in the sustainability of MSME business based on fulfillment of lower level needs in Maslow's motivation theory. The study also seeks to understand the perceptions of MSME entrepreneurs about the success of their businesses in order to maintain them business. This study seeks to explore the phenomenon of continuing business although business indicators in general tend to be less explicit to observe. Data for this study was collected from 35 key informants whose willingness was based on snowball sampling and by observing as passive participants, semi-structured interviews, and with the help of open and closed question instruments. This research prioritized the emic perspective - with full attention to key informant perceptions. Miles and Huberman's phenomenological approach was used in this study. It was found that perceptions on entrepreneurial success for MSMEs in Wetlands affect persistence to maintain the continuity of MSME businesses in Handil Bhakti Barito Kuala region.","PeriodicalId":35351,"journal":{"name":"Restaurant Business","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Restaurant Business","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26643/rb.v118i11.11079","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Business, Management and Accounting","Score":null,"Total":0}

引用次数: 0

Abstract

This study aims at examining the Entrepreneurial Success Perception (ESP) of Micro Small Medium Entrepresis (MSMEs) in Wetlands, and its role in the sustainability of MSME business based on fulfillment of lower level needs in Maslow's motivation theory. The study also seeks to understand the perceptions of MSME entrepreneurs about the success of their businesses in order to maintain them business. This study seeks to explore the phenomenon of continuing business although business indicators in general tend to be less explicit to observe. Data for this study was collected from 35 key informants whose willingness was based on snowball sampling and by observing as passive participants, semi-structured interviews, and with the help of open and closed question instruments. This research prioritized the emic perspective - with full attention to key informant perceptions. Miles and Huberman's phenomenological approach was used in this study. It was found that perceptions on entrepreneurial success for MSMEs in Wetlands affect persistence to maintain the continuity of MSME businesses in Handil Bhakti Barito Kuala region.

查看原文本刊更多论文

湿地中小微企业创业成功感知对企业可持续性的影响

本研究旨在检验湿地中小微企业的创业成功感知（ESP），以及其在马斯洛动机理论中基于满足低层次需求的中小微企业业务可持续性中的作用。该研究还试图了解中小微企业企业家对其企业成功的看法，以维持其业务。这项研究试图探索持续经营的现象，尽管商业指标通常不太明确。这项研究的数据是从35名关键线人那里收集的，他们的意愿是基于滚雪球抽样，通过作为被动参与者进行观察，半结构化访谈，并借助开放式和封闭式问题工具。这项研究优先考虑流行病视角，充分关注关键信息者的感知。本研究采用了Miles和Huberman的现象学方法。研究发现，对湿地中小微企业创业成功的看法影响了Handil Bhakti Barito Kuala地区中小微企业保持连续性的持续性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Restaurant Business Business, Management and Accounting-Tourism, Leisure and Hospitality Management

自引率

0.00%

发文量

期刊介绍： Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth. Restaurant Business understands the new state of media like no other, recognizing the importance and nuances of each, and helping you retrieve the information you need, wherever, whenever. Each product of Restaurant Business concisely shows growth-minded restaurateurs how to capitalize on trends, new concepts, changes in consumer tastes, new purchasing strategies and peers’ best practices. Our editors track ideas and trends as they develop within key channel segments including high-volume independents, multiunit operators, emerging chains and the top 100 chains, plus their top franchisees.