Traditional Food Entrepreneurs in Sabah and Selangor States: A qualitative perspective
Article Sidebar
Main Article Content
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.
Article Details
License
Copyright (c) 2023 Adilah Md Ramli, Mazni Saad, Mohd Shazali Md Shariff, Joko Sulistyo
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Athar, H. S. (2020). Foreign Tourist Food Preference In Lombok: A Qualitative Research In Costumer Behaviour. Dinasti International Journal of Digital Buseness Management, 1(3).
Almansouri, M., Verkerk, R., Fogliano, V., & Luning, P. A. (2021). Exploration of heritage food concept. Trends in Food Science & Technology, 111, 790-797.
Bedi, R.S. (2012). Not quite over the tossing. thestar. Retrieved from http://thestar.com.my
Berg, B. L. (2004). Qualitative research methods for the social sciences: Pearson: Boston.
Bessiere, J., & Tibere, L. (2013). Traditional food and tourism: French tourist experience and food heritage in rural spaces. Journal of the Science of Food and Agriculture, 93(14), 3420-3425.
Chaney, S., & Ryan, C. (2012). Analyzing the evolution of Singapore's World Gourmet Summit: An example of gastronomic tourism. International journal of hospitality management, 31(2), 309-318.
Fischler, C. (1988). Food, self and identity. Social science information, 27(2), 275-292.
Gómez-Corona, C., Rakotosamimanana, V. R., Sáenz-Navajas, M. P., Rodrigues, H., Franco-Luesma, E., Saldaña, E., & Valentin, D. (2021). To fear the unknown: Covid-19 confinement, fear, and food choice. Food Quality and Preference, 92, 104251.
Gvelesiani, R., Kvaratskhelia, M., Khokhobaia, M., & Gaprindashvili, G. (2020). Entrepreneurial policy of the German mining companies and its impact on the Georgian economy in the late 19th and early 20th centuries. Entrepreneurship and Sustainability Issues, 7(4), 2914.
Ibanescu, M., Chirita, G. M., Keen, C., & Cisneros, L. (2019). Canadian SMES in the Tourism Sector: A Taxonomy of Owner-Managers. Management international, 23(4), 176-188.
Kukanja, M., Planinc, T., & Sikošek, M. (2020). Crisis management practices in tourism SMEs during the Covid-19 pandemic. Organizacija, 53(4), 346-361.
Kwil, I., Piwowar-Sulej, K., & Krzywonos, M. (2020). Local entrepreneurship in the context of food production: A review. Sustainability, 12(1), 424.
Md Ramli, A., Mohd Zahari, M. S., Suhaimi, M. Z., & Abdul Talib, S. (2016). Determinants of Food Heritage towards Food Identity. Environment-Behaviour Proceedings Journal, 1(1), 207-216. https://doi.org/10.21834/ebpj.v1i1.217
Petrescu-Mag, R. M., Vermeir, I., Petrescu, D. C., Crista, F. L., & Banatean-Dunea, I. (2020). Traditional foods at the click of a button: The preference for the online purchase of Romanian traditional foods during the COVID-19 pandemic. Sustainability, 12(23), 9956.
Quintero-Angel, M., Mendoza-Salazar, D. M., & Martinez-Giron, J. (2022). Food fears and risk of loss of food heritage: A little-explored effect of food modernity and times of pandemic. International Journal of Gastronomy and Food Science, 28, 100499.
Ramli, A. M., Zahari, M. S. M., Halim, N. A., & Aris, M. H. M. (2016). The knowledge of food heritage Identithy in Klang Valley, Malaysia. Procedia-Social and Behavioral Sciences, 222, 518-527.
Ramli, A. M., Zahari, M. S. M., Suhaimi, M. Z., & Faat, F. (2015). Food heritage from the food experts’ perspectives. Hospitality and Tourism 2015: Proceedings of HTC 2015 (Malacca, Malaysia, 2-3 November 2015), 273.
Ratnasingam, M. 2010. National Identity: A subset of social identity? In Ethnic relations and nation Building. The Way Forward, (Ed.). Petaling Jaya: Sird.
Secinaro, S. F., Calandra, D., & Biancone, P. (2020). Reflection on coronavirus accounting impact on small and medium sized enterprises (SMEs) in Europe. International Journal of Business and Management, 15(7), 48-56.
Skalkos, D., Kosma, I. S., Chasioti, E., Skendi, A., Papageorgiou, M., & Guiné, R. P. (2021). Consumers’ attitude and perception toward traditional foods of Northwest Greece during the COVID-19 pandemic. Applied Sciences, 11(9), 4080.
Tellström, R., Gustafsson, I.-B., & Mossberg, L. (2006). Consuming heritage: The use of local food culture in branding. Place Branding, 2(2), 130-143.