Proceedings of the 3rd Tarumanagara International Conference on the Applications of Social Sciences and Humanities (TICASH 2021)

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The Effect of Psychology Capital Towards Culinary Entrepreneurship Competency of Micro, Small, and Medium Enterprises in Jabodetabek

Authors
Ellyra Oktavianda Legi1, Puti Archianti Widiasih1, *
1Faculty of Psychology, University of Muhammadiyah Prof. Dr. Hamka, Indonesia
*Corresponding author. Email: puti@uhamka.ac.id
Corresponding Author
Puti Archianti Widiasih
Available Online 21 April 2022.
DOI
10.2991/assehr.k.220404.260How to use a DOI?
Keywords
Psychological Capital; Culinary Entrepreneurship Competencies; MSMEs Culinary
Abstract

The presence about MSMEs or Micro, Small, and Medium Enterprises can encourage the economy country’s in Indonesia. As we know in the last 2019, until now there has been an outbreak about the spreading Corona virus disease-19 (COVID-19) which caused a decreased economy Indonesia. To establish a business especially in the culinarry sector, have a competence of entrepreneur is needed because it could be strengthen the business. Have a component of the Competency Entrepreneur such as confident, during the pandemic is needed to maintain a business to be succes. Beside that, have a existence of hope, optimism also self-efficacy will help your bussiness success and going as desired. The aim in this study is to determine whether the psycap have an influence to be able encourage the entrepreneurial competencies in the culinary sector. The subjects of the research is 203 respondents an entrepreneur who has a business sector of culinary in Jabodetabek area. The scale used in this study is Psychological Capital Questionnaire (PCQ) and for the entrepreneur used a Restaurant Entrepreneurship Competencies (REC). The method in this study used a regression analysis and for the sample used a purposive technique sampling with the results of the research R square is 0.611 with probability value 0.000 (P < 0.05) which means significant. Psychological Capital could explain 61.1% in the variation of entrepreneurship competencies in the culinary sector. Based on the findings, the implications, limitations of this study and direction for future research are discussed.

Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license.

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Volume Title
Proceedings of the 3rd Tarumanagara International Conference on the Applications of Social Sciences and Humanities (TICASH 2021)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
21 April 2022
ISBN
10.2991/assehr.k.220404.260
ISSN
2352-5398
DOI
10.2991/assehr.k.220404.260How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press SARL.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license.

Cite this article

risenwbib
TY  - CONF
AU  - Ellyra Oktavianda Legi
AU  - Puti Archianti Widiasih
PY  - 2022
DA  - 2022/04/21
TI  - The Effect of Psychology Capital Towards Culinary Entrepreneurship Competency of Micro, Small, and Medium Enterprises in Jabodetabek
BT  - Proceedings of the 3rd Tarumanagara International Conference on the Applications of Social Sciences and Humanities (TICASH 2021)
PB  - Atlantis Press
SP  - 1612
EP  - 1616
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.220404.260
DO  - 10.2991/assehr.k.220404.260
ID  - Legi2022
ER  -