QUALITY OF PRODUCTS, SERVICES, BUSINESS CAPITAL AND E-COMMERCE TO THE EXISTENCE OF CULINARY BUSINESS IN THE NEW NORMAL ERA

Hardianawati Hardianawati; Indria  Sukma Sektiyaningsih

Hardianawati Hardianawati Office Administration, Faculty of Administative and Secretarial Sciences, Institut Bisnis dan Multimedia ASMI, Jakarta
Indria Sukma Sektiyaningsih Business Administrataion, Faculty of Administative and Secretarial Sciences, Institut Bisnis dan Multimedia ASMI, Jakarta

Keywords: product quality, service quality, e-commerce

Abstract

The Goal of This research determine the effect of product quality, service, business capital and e-commerce on the existence of a culinary business in the new normal era. The sample in this study were 40 respondents. Data obtained by interview in the form of a questionnaire. The data analysis technique in this study uses quantitative analysis such as validity test, reliability test, coefficient of determination or R-square, goodness of fit test through F test, and t test to find out whether it is significant or not.

The results of this research in accordance with the T test of the product quality variable, the comparison of the calculated T value of 0.018 > t table = 2.030, so that there is no significant effect on the existence of the business. The service quality variable obtained a comparison of the calculated T value of -0.319 < ttabel = 2.030, so there is no significant effect. The variable of working capital obtained a comparison of the calculated T value of 1.864 < 2.030, so that there is no significant effect on the existence of the business. The e-commerce variable obtained a comparison of the calculated T value of 2.886 > ttabel = 2.030, so that there is a significant influence on the existence of the business.