Adilah Md Ramli and Mazni Saad and Mohd Shazali Md Shariff and Joko Sulistyo (2023) Traditional Food Entrepreneurs in Sabah and Selangor States: A qualitative perspective. Journal of ASIAN Behavioural Studies. pp. 1-11.
![]() |
Text
ABSTRACT.pdf Download (38kB) |
![]() |
Text
FULL TEXT.pdf Restricted to Registered users only Download (497kB) | Request a copy |
Abstract
This study aimed to explore local entrepreneurs during the COVID-19 pandemic in Sabah and Selangor states. Twenty participants from the selected business categories were identified and interviewed using a semi-structured question. Two themes: Food category (coded: categories of food; type of food) and Business criteria (coded: experience, customer, type of business). Entrepreneurs from both states adapt to the changes due to the COVID-19 pandemic by implementing new methods to sustain their business, customer, and type of business. The concerned entrepreneurs must adapt to the changes due to the COVID-19 pandemic by implementing new methods to sustain their business life.
Item Type: | Article |
---|---|
Keyword: | Local entrepreneur; Traditional food; Qualitative; Covid-19 |
Subjects: | H Social Sciences > H Social Sciences (General) > H1-99 Social sciences (General) T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture |
Department: | FACULTY > Faculty of Food Science and Nutrition |
Depositing User: | ABDULLAH BIN SABUDIN - |
Date Deposited: | 19 Sep 2023 10:01 |
Last Modified: | 19 Sep 2023 10:01 |
URI: | https://eprints.ums.edu.my/id/eprint/37253 |
Actions (login required)
![]() |
View Item |