Traditional Food Entrepreneurs in Sabah and Selangor States: A qualitative perspective
| dc.contributor.author | Ramli, Adilah Md | |
| dc.contributor.author | Saad, Mazni | |
| dc.contributor.author | Shariff, Mohd Shazali Md | |
| dc.contributor.author | Sulistyo, Joko | |
| dc.date.accessioned | 2024-07-01T09:54:58Z | |
| dc.date.available | 2024-07-01T09:54:58Z | |
| dc.date.issued | 2023 | |
| dc.identifier.issn | 2514-7528 | |
| dc.identifier.uri | https://dspace.uc.ac.id/handle/123456789/7373 | |
| dc.description.abstract | This study aimed to explore local entrepreneurs during the COVID-19 pandemic in Sabah and Selangor states. Twenty participants from the selected business categories were identified and interviewed using a semi-structured question. Two themes: Food category (coded: categories of food; type of food) and Business criteria (coded: experience, customer, type of business). Entrepreneurs from both states adapt to the changes due to the COVID-19 pandemic by implementing new methods to sustain their business, customer, and type of business. The concerned entrepreneurs must adapt to the changes due to the COVID-19 pandemic by implementing new methods to sustain their business life. | en_US |
| dc.publisher | e-International Publishing House | en_US |
| dc.subject | Local entrepreneur | en_US |
| dc.subject | Traditional food | en_US |
| dc.subject | Qualitative | en_US |
| dc.subject | Covid-19 | en_US |
| dc.title | Traditional Food Entrepreneurs in Sabah and Selangor States: A qualitative perspective | en_US |
| dc.type | Article | en_US |