Entrepreneurship Business Management and Culinary Tourism for the Competitiveness of Traditional Food SMEs in Majalengka

Nur Komariah; Ayu Nurwitasari; Rd. Sondjana Ali Suganda; Agung Ilham Triana

doi:10.32535/ijabim.v11i2.4689

Entrepreneurship Business Management and Culinary Tourism for the Competitiveness of Traditional Food SMEs in Majalengka

Nur Komariah, Ayu Nurwitasari, Rd. Sondjana Ali Suganda, Agung Ilham Triana

Abstract

Traditional food small and medium-sized enterprises (SMEs) play an important role in preserving cultural heritage and supporting regional economic development, but continue to face challenges in entrepreneurial capability, market access, and tourism integration. This study aims to examine how entrepreneurship business management and culinary tourism development enhance the competitiveness of traditional food SMEs in Majalengka Regency, Indonesia, with a particular focus on jalakotek and gula cakar. A qualitative case study approach was employed using purposive sampling involving seven informants. Data were collected through semi-structured interviews, observations, and document analysis and analyzed using thematic analysis. The findings identified five entrepreneurship business management dimensions and six culinary tourism dimensions that shape SME competitiveness. The study demonstrates that integrating entrepreneurship business management with culinary tourism development provides a comprehensive framework for strengthening traditional food SME competitiveness than relying solely on internal business capabilities. These findings offer practical guidance for policymakers and SME owners in promoting sustainable traditional food enterprises and regional tourism development.

Keywords

Culinary Tourism; Entrepreneurship Business Management; Majalengka Regency; Small and Medium Enterprise Competitiveness; Traditional Food Enterprises

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DOI: https://doi.org/10.32535/ijabim.v11i2.4689