Astuti, Widji, Supanto, Fajar ORCID: https://orcid.org/0000-0003-0054-7519 and Supriadi, Bambang ORCID: https://orcid.org/0000-0002-3377-7065 (2021) Identification Of The Sustainability Of Culinary SMEs During The Covid-19 Pandemic. In: International Conference on Hospitality and Tourism Studies (ICONHOSTS) 2021, 8 September 2021, Universitas Merdeka Malang.

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Abstract

Business sustainability is entrepreneurial success. Measurement of business sustainability is social, economic and environmental. This study aims to identify determinantsof business sustainability, especially in culinary SMEs during the COVID-19 pandemic. The Data collected using questionnaires from surveys were analyzed using quantitative descriptive statistics. The results show that millennials are culinary entrepreneurs. Successively, business sustainability is shaped by economic, social and environmental. The most appreciated is the economy through a statement of in the midst of the Covid 19 pandemic, being able to provide welfare to staff. Culinary SME managers in the study are still weak in paying attention to the environment in building sustainable businesses, through use of ecogreen materials and products.

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