出版社：Lembaga Penelitian Universitas Swadaya Gunung Jati
摘要：Tujuan penelitian ini adalah untuk mengetahui pengaruh kompetensi kewirausahaan dan kelanggengan
usaha terhadap keunggulan bersaing. Metode penelitian yang digunakan adalah metode kuantitatif. Populasi
dalam penelitian ini adalah pelaku UMKM kuliner di Kota Cimahi dengan jumlah sampel sebanyak 50 orang
responden. Teknik sampling yang digunakan adalah sampling purposive. Teknik penarikan data yang digunakan
adalah kuesioner dengan menggunakan skala ukur instrumen likert. Teknik analisis data yang digunakan adalah
Partial Least Square- Structural Equation Modeling. Hasil penelitian menunjukan bahwa terdapat pengaruh
positif variabel kompetensi kewirausahaan dan kelanggengan usaha terhadap keunggulan bersaing usaha di
bidang kuliner di Kota Cimahi.
其他摘要：The purpose of this study is to determine the influence of entrepreneurial competence and business
sustainability to competitive advantage. The research method used is quantitative method. The population in this
study is the culinary SMEs in Cimahi City with the number of samples of 50 respondents. The sampling technique
used is purposive sampling. Data retrieval technique used is a questionnaire by using Likert instrument
measuring scale. Data analysis technique used is Partial Least Square- Structural Equation Modeling. The
results showed that there is a positive influence of entrepreneurial competence variables and business continuity
to the competitive advantage of business in the field of culinary in the City of Cimahi.
其他关键词：The purpose of this study is to determine the influence of entrepreneurial competence and business
sustainability to competitive advantage;The research method used is quantitative method;The population in this
study is the culinary SMEs in Cimahi City with the number of samples of 50 respondents;The sampling technique
used is purposive sampling;Data retrieval technique used is a questionnaire by using Likert instrument
measuring scale;Data analysis technique used is Partial Least Square- Structural Equation Modeling;The
results showed that there is a positive influence of entrepreneurial competence variables and business continuity
to the competitive advantage of business in the field of culinary in the City of Cimahi
