Harifah Mohd Noor and Jurry Foo and Adilah Md Ramli and Teuku Afrizal Teuku Anuar (2021) Willingness for change to new norm for traditional food business by SMEs entrepreneurs. Centre for Environment-Behaviour Studies, 6 (20). pp. 1-15.
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Abstract
Traditional food represents the cultural identity that becomes an income source for Small and Midsize enterprises (SMEs) entrepreneurs in Sabah. The sudden presence of COVID-19 since March 2020 has impacted traditional food entrepreneurs. This research examines the readiness of entrepreneurs to innovate their businesses through a new norm. Factor Analysis is used to analyse 21 parameters of a new norm for the traditional food business. This study developed three dimensions: enhancing existing business, new norm business and improving business skills. Entrepreneurs need to prepare strategies to meet new business norms. Support from the government and agencies is required to enhance SME entrepreneurs' business capabilities.
| Item Type: | Article |
|---|---|
| Keyword: | Traditional Food; SMEs; Covid-19; New norms |
| Subjects: | G Geography. Anthropology. Recreation > GT Manners and customs > GT1-7070 Manners and customs (General) > GT165-476 Houses. Dwellings H Social Sciences > HF Commerce > HF1-6182 Commerce > HF5001-6182 Business > HF5437-5444 Purchasing. Selling. Sales personnel. Sales executives |
| Department: | FACULTY > Faculty of Social Sciences and Humanities |
| Depositing User: | ABDULLAH BIN SABUDIN - |
| Date Deposited: | 27 May 2025 09:31 |
| Last Modified: | 27 May 2025 09:31 |
| URI: | https://eprints.ums.edu.my/id/eprint/43919 |
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