Analysis Of Typical Capabilitas And Entrepreneurial Orientation Against Competitive Advantage In Bandung Traditional Foods MSMES


Ferdinandus Sampe
Universitas Atmajaya Makassar

Andri Haryono
STISIP Bina Marta Martapura

Daniel Lailo Pakiding
Universitas Atmajaya Makassar

Norvandewi Norvandewi
UIN Sultan Aji Muhammad Idris Samarinda

Muhammad Yusuf
Sekolah Tinggi Ilmu Administrasi Bandung


Trditional food than has been consumed since the previous generation, is regional in nature, and has been adapted to the tastes of the local community. The goal of this study is to determine the impact of distinct capabilitas and enterpreneurial orientation on competitive advantage in traditional Bandung Food SMEs. The independent variables in this study are distinct capabilities and enterpreneurial orientation, and the dependent variable is competitive  advantage. The ressearch method used is quantitive. in this study, 32 SMEs representative of Bandung traditional food were sampled using the saturated sample technique. The researchers used multiple linier regression analysis techniques with the SPSS data processing application version 26. According to the findings of this study, there was a positive and significant relationship between typical capabilities and competitive. 

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