Competence Levels of Tradisional Restaurant Owners of Class at Anyer Beach and Carita Beach in Banten Province

Maria Binur Fransiska Manalu, Siti Amanah, Pang S Asngari, Basita Ginting

Abstract


The aim of this study was to analyze competence levels of traditional restaurant owners of class C (abbreviated into: PURMT/C) in supporting the tourism sector. This study was conducted in the regencies of Serang and Pangdeglang, Banten, from October 2015 to May 2016. The respondents were 178 traditional restaurant owners of class C which were selected from 321 PURMT/C. The data analysis used the Structure of Equation Model. The results showed that the level of culinary competence of PURMT/C in the business management supporting the tourism sector was categorized as moderate. The competence level of PURMT/C was directly influenced by Sapta Pesona and indirectly influenced by internal factors as well as driving factors. The internal factors included: formal education, experience in restaurant business, perception of PURMT/C toward customer's desires, and business motivation. The driving factors included: business location, restaurant decoration and food variety. The increase in positive Sapta Pesona supported by the internal factors as well as the driving factors contributed to the improvement of the culinary competence of PURMT/C in managing the restaurant business. In conclusion, Sapta Pesona should focus on the success of the traditional restaurants to support the tourism sector.

 


Keywords


competence; restaurant owners; traditional restaurants of class C.

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