Product diversification as the impact of covid 19 on seafood-based culinary businesses

Covid 19 encourages creative business actors to produce product diversification with very diverse menu variations. The purposes of this study are to: 1) analyze product diversification during the pandemic, 2) analyze the trigger factors for product diversification creativity. Respondents consisted o...

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Autores principales:	Hartati, Nuryadi Ahmad Muhlis, Rosmalah Sitti, Nur Muhammad, Asriani, Rais Muhammad
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Environmental sciences GE1-350
Acceso en línea:	https://doaj.org/article/3dfdaef198954f24ba3c030b0b21ccfd
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spelling	oai:doaj.org-article:3dfdaef198954f24ba3c030b0b21ccfd2021-11-08T15:19:28ZProduct diversification as the impact of covid 19 on seafood-based culinary businesses2267-124210.1051/e3sconf/202131602048https://doaj.org/article/3dfdaef198954f24ba3c030b0b21ccfd2021-01-01T00:00:00Zhttps://www.e3s-conferences.org/articles/e3sconf/pdf/2021/92/e3sconf_iconard2021_02048.pdfhttps://doaj.org/toc/2267-1242Covid 19 encourages creative business actors to produce product diversification with very diverse menu variations. The purposes of this study are to: 1) analyze product diversification during the pandemic, 2) analyze the trigger factors for product diversification creativity. Respondents consisted of 56 people who were determined based on the criteria: 1) providing seafood menus, 2) diversifying products. The research was conducted for three months from September to December 2020 in Kendari by conducting interviews with respondents. Data were analyzed using description analysis, tabulation, Likert scale and multiple regression statistics to answer the research objectives. It is suspected that the triggering factors for product diversification during the COVID-19 pandemic are 1) competitiveness, 2) sustainability, 3) additional menus, 4) changes in atmosphere, and 5) customer trust. The results showed that product diversification occurred due to the pressure of the COVID-19 pandemic so that respondents should do anything in their power to survive while minimizing losses. This study concludes that the COVID-19 pandemic has encouraged the birth of new and more varied product Significant competitiveness, sustainability, additional menus and customer trust have a real influence on product diversification.. Meanwhile, the change of atmosphere has no significant effect on the diversification of production.HartatiNuryadi Ahmad MuhlisRosmalah SittiNur MuhammadAsrianiRais MuhammadEDP SciencesarticleEnvironmental sciencesGE1-350ENFRE3S Web of Conferences, Vol 316, p 02048 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Environmental sciences GE1-350
spellingShingle	Environmental sciences GE1-350 Hartati Nuryadi Ahmad Muhlis Rosmalah Sitti Nur Muhammad Asriani Rais Muhammad Product diversification as the impact of covid 19 on seafood-based culinary businesses
description	Covid 19 encourages creative business actors to produce product diversification with very diverse menu variations. The purposes of this study are to: 1) analyze product diversification during the pandemic, 2) analyze the trigger factors for product diversification creativity. Respondents consisted of 56 people who were determined based on the criteria: 1) providing seafood menus, 2) diversifying products. The research was conducted for three months from September to December 2020 in Kendari by conducting interviews with respondents. Data were analyzed using description analysis, tabulation, Likert scale and multiple regression statistics to answer the research objectives. It is suspected that the triggering factors for product diversification during the COVID-19 pandemic are 1) competitiveness, 2) sustainability, 3) additional menus, 4) changes in atmosphere, and 5) customer trust. The results showed that product diversification occurred due to the pressure of the COVID-19 pandemic so that respondents should do anything in their power to survive while minimizing losses. This study concludes that the COVID-19 pandemic has encouraged the birth of new and more varied product Significant competitiveness, sustainability, additional menus and customer trust have a real influence on product diversification.. Meanwhile, the change of atmosphere has no significant effect on the diversification of production.
format	article
author	Hartati Nuryadi Ahmad Muhlis Rosmalah Sitti Nur Muhammad Asriani Rais Muhammad
author_facet	Hartati Nuryadi Ahmad Muhlis Rosmalah Sitti Nur Muhammad Asriani Rais Muhammad
author_sort	Hartati
title	Product diversification as the impact of covid 19 on seafood-based culinary businesses
title_short	Product diversification as the impact of covid 19 on seafood-based culinary businesses
title_full	Product diversification as the impact of covid 19 on seafood-based culinary businesses
title_fullStr	Product diversification as the impact of covid 19 on seafood-based culinary businesses
title_full_unstemmed	Product diversification as the impact of covid 19 on seafood-based culinary businesses
title_sort	product diversification as the impact of covid 19 on seafood-based culinary businesses
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/3dfdaef198954f24ba3c030b0b21ccfd
work_keys_str_mv	AT hartati productdiversificationastheimpactofcovid19onseafoodbasedculinarybusinesses AT nuryadiahmadmuhlis productdiversificationastheimpactofcovid19onseafoodbasedculinarybusinesses AT rosmalahsitti productdiversificationastheimpactofcovid19onseafoodbasedculinarybusinesses AT nurmuhammad productdiversificationastheimpactofcovid19onseafoodbasedculinarybusinesses AT asriani productdiversificationastheimpactofcovid19onseafoodbasedculinarybusinesses AT raismuhammad productdiversificationastheimpactofcovid19onseafoodbasedculinarybusinesses
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Product diversification as the impact of covid 19 on seafood-based culinary businesses

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