Traditional Food Entrepreneurs in Sabah and Selangor States: A qualitative perspective

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Adilah Md Ramli
Mazni Saad
Mohd Shazali Md Shariff
Joko Sulistyo


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.

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How to Cite
Md Ramli, A. ., Saad, M. ., Md Shariff, M. S. ., & Sulistyo, J. . (2023). Traditional Food Entrepreneurs in Sabah and Selangor States: A qualitative perspective. Journal of ASIAN Behavioural Studies, 8(25), 87–97.


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