MENCIPTAKAN KEUNGGULAN BERSAING USAHA KECIL MENENGAH KULINER KOTA BANDUNG

Abstract

The growth of the culinary business continues to experience growth. The number
continues to increase from year to year. This situation certainly has an increasingly
tight competition level. Especially at this time, where the industry has been moving
towards digitalization, which has caused the challenges of business competition and
the workforce to become more dynamic and changing, which causes almost all of
the work's character to change as well. character and ability to work. This work
ability is often referred to as competence. In order to survive in a business
environment that is full of dynamics, a business actor needs to master many things
ranging from technical skills, decision making, and human skills. Mastery of these
competencies is often ignored by business actors, thus affecting the sustainability of
their business. The purpose of this research is to study and analyze the competitive
advantage of UKM in Bandung City Culinary through competence. This research
was conducted on 114 entrepreneurial UKM UKM respondents in the City of
Bandung using descriptive survey method using simple regression analysis. The
results of data processing concluded that the competence had an effect of 69.4% on
the formation of competitive advantage of SMEs in Bandung City Culinary.