Model of creative economic development for micro, small and medium-sized culinary industries in Kupang City Indonesia

  • Maria C. B. Manteiro Business Administration Department, Politeknik Negeri Kupang, Indonesia
  • Enos Kabu Business Administration Department, Politeknik Negeri Kupang, Indonesia
Keywords: cash flow model, creative economy, culinary industries, development model, MSMEs

Abstract

An effort which can be conducted by the local government of Kupang city, Indonesia, to maintain its economic growth is by optimizing the role of creative industries of micro, small and medium-sized enterprises (MSMEs). One of the well-developed MSMEs in Kupang city is a culinary business. Interestingly, almost 70% of the culinary industry in the city is dominated by menus from outside rather than maintaining a typical menu of East Nusa Tenggara province which is processed creatively. The business development model of this industry tends to be partial, not integrated yet with policymakers, and other businesses, such as travel agencies and mass media. The purpose of this study was to identify and map the existence of the culinary business and to find out the model of developing a creative economy based culinary business in Kupang city, Indonesia. The object of this research was MSMEs actors who run business in the culinary industry in the city.

Downloads

Download data is not yet available.

References

Abernethy, M. A., & Vagnoni, E. (2004). Power, organization design and managerial behaviour. Accounting, Organizations and Society, 29(3-4), 207-225. Doi: https://doi.org/10.1016/S0361-3682(03)00049-7

Andersson, T. D. (2007). The tourist in the experience economy. Scandinavian journal of hospitality and tourism, 7(1), 46-58. Doi: https://doi.org/10.1080/15022250701224035

Agyapong, D. (2010). Micro, small and medium enterprises' activities, income level and poverty reduction in ghana-A synthesis of related literature. International Journal of Business and Management, 5(12), 196.

Aliandu, P. (2015). Sentiment analysis to determine accommodation, shopping and culinary location on foursquare in Kupang City. Procedia Computer Science, 72, 300-305.

Berry, A., Rodriguez, E., & Sandee, H. (2001). Small and medium enterprise dynamics in Indonesia. Bulletin of Indonesian Economic Studies, 37(3), 363-384.

Cooke, P. N., & Lazzeretti, L. (Eds.). (2008). Creative cities, cultural clusters and local economic development. Edward Elgar Publishing.Cole, D., Cole, D. C., & Slade, B. F. (1998). Building a modern financial system: The Indonesian experience. Cambridge University Press.

Cunningham, S. (2002). From cultural to creative industries: theory, industry and policy implications. Media International Australia incorporating Culture and Policy, 102(1), 54-65.

Ghatak, S. (2010). Micro, small and medium enterprises (MSMEs) in India: an appraisal. Journal of EOFEMD, 2(5), 1-19.

Hertzman, J. L., & Maas, J. (2012). The value of culinary education: Evaluating educational costs, job placement outcomes, and satisfaction with value of associate degree culinary and baking arts program graduates. Journal of culinary science & technology, 10(1), 53-74.

Horng, J. S., & Tsai, C. T. (2012). Culinary tourism strategic development: an Asia?Pacific perspective. International journal of tourism research, 14(1), 40-55. Doi: https://doi.org/10.1016/j.tourman.2009.01.009

Horng, J. S., & Tsai, C. T. S. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism management, 31(1), 74-85. Doi: https://doi.org/10.1002/jtr.834

Kabu, E., & Tira, D. S. (2015). Value Chain Analysis Towards Sustainability: A Case Study of Fishery Business in Kota Kupang, Indonesia. International Journal of Economics and Financial Issues, 5(1S), 150-156.

Markusen, A., Wassall, G. H., DeNatale, D., & Cohen, R. (2008). Defining the Creative Economy: Industry and Occupational Approaches. Economic Development Quarterly, 22(1), 24–45. Doi :https://doi.org/10.1177/0891242407311862

Nino, I. J., Manafe, J. D., & Setyorini, T. (2019). Simple bookkeeping model using Microsoft excel for culinary micro-business in East Nusa Tenggara Indonesia. International research journal of engineering, IT & scientific research, 5(2), 29-41. Doi: https://doi.org/10.21744/irjeis.v5n2.609

O’reilly, M., & Parker, N. (2013). ‘Unsatisfactory Saturation’: a critical exploration of the notion of saturated sample sizes in qualitative research. Qualitative research, 13(2), 190-197.

Siswanto, J., & Novarena, N. S. (2016). Identification of business system based on business process of small culinary enterprises. In 2016 International Conference on Information Technology Systems and Innovation (ICITSI) (pp. 1-8). IEEE.

Tepper, S. J. (2002). Creative assets and the changing economy. The Journal of Arts Management, Law, and Society, 32(2), 159-168.

Utami, R. M., & Lantu, D. C. (2014). Development competitiveness model for small-medium enterprises among the creative industry in bandung. Procedia-Social and Behavioral Sciences, 115, 305-323.Kothari, C. R. (2004). Research methodology: Methods and techniques. New Age International.

Vial, V. (2011). Micro-entrepreneurship in a hostile environment: evidence from Indonesia. Bulletin of Indonesian Economic Studies, 47(2), 233-262.

Wijaya, S., Morrison, A., Nguyen, T. H., & King, B. (2016). Exploration of Culinary Tourism in Indonesia: What Do the International Visitors Expect?. In Asia Tourism Forum 2016-the 12th Biennial Conference of Hospitality and Tourism Industry in Asia. Atlantis Press. https://doi.org/10.2991/atf-16.2016.56

Published
2019-04-25
How to Cite
Manteiro, M. C. B., & Kabu, E. (2019). Model of creative economic development for micro, small and medium-sized culinary industries in Kupang City Indonesia. International Journal of Social Sciences and Humanities, 3(1), 143-152. https://doi.org/10.29332/ijssh.v3n1.275
Section
Articles