Traditional food entrepreneurs in Sabah and Selangor states: a qualitative perspective
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)...
Saved in:
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
e-International Publishing House, U.K.
2023
|
Subjects: | |
Online Access: | http://irep.iium.edu.my/105000/7/105000_Traditional%20food%20entrepreneurs%20in%20Sabah%20and%20Selangor.pdf http://irep.iium.edu.my/105000/ https://jabs.e-iph.co.uk/index.php/jABs/article/view/429/535 https://doi.org/10.21834/jabs.v8i25.429 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
my.iium.irep.105000 |
---|---|
record_format |
dspace |
spelling |
my.iium.irep.1050002023-09-29T00:00:54Z http://irep.iium.edu.my/105000/ Traditional food entrepreneurs in Sabah and Selangor states: a qualitative perspective Md Ramli, Adilah Saad, Mazni Md Shariff, Mohd Shazali Sulistyo, Joko TP370 Food industry and trade TX901 Hotels, clubs, restaurants, etc. Food service 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. e-International Publishing House, U.K. 2023-06-07 Article PeerReviewed application/pdf en http://irep.iium.edu.my/105000/7/105000_Traditional%20food%20entrepreneurs%20in%20Sabah%20and%20Selangor.pdf Md Ramli, Adilah and Saad, Mazni and Md Shariff, Mohd Shazali and Sulistyo, Joko (2023) Traditional food entrepreneurs in Sabah and Selangor states: a qualitative perspective. Journal of ASIAN Behavioural Studies, 8 (25). pp. 87-97. E-ISSN 2514-7528 https://jabs.e-iph.co.uk/index.php/jABs/article/view/429/535 https://doi.org/10.21834/jabs.v8i25.429 |
institution |
Universiti Islam Antarabangsa Malaysia |
building |
IIUM Library |
collection |
Institutional Repository |
continent |
Asia |
country |
Malaysia |
content_provider |
International Islamic University Malaysia |
content_source |
IIUM Repository (IREP) |
url_provider |
http://irep.iium.edu.my/ |
language |
English |
topic |
TP370 Food industry and trade TX901 Hotels, clubs, restaurants, etc. Food service |
spellingShingle |
TP370 Food industry and trade TX901 Hotels, clubs, restaurants, etc. Food service Md Ramli, Adilah Saad, Mazni Md Shariff, Mohd Shazali Sulistyo, Joko Traditional food entrepreneurs in Sabah and Selangor states: a qualitative perspective |
description |
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. |
format |
Article |
author |
Md Ramli, Adilah Saad, Mazni Md Shariff, Mohd Shazali Sulistyo, Joko |
author_facet |
Md Ramli, Adilah Saad, Mazni Md Shariff, Mohd Shazali Sulistyo, Joko |
author_sort |
Md Ramli, Adilah |
title |
Traditional food entrepreneurs in Sabah and Selangor states: a qualitative perspective |
title_short |
Traditional food entrepreneurs in Sabah and Selangor states: a qualitative perspective |
title_full |
Traditional food entrepreneurs in Sabah and Selangor states: a qualitative perspective |
title_fullStr |
Traditional food entrepreneurs in Sabah and Selangor states: a qualitative perspective |
title_full_unstemmed |
Traditional food entrepreneurs in Sabah and Selangor states: a qualitative perspective |
title_sort |
traditional food entrepreneurs in sabah and selangor states: a qualitative perspective |
publisher |
e-International Publishing House, U.K. |
publishDate |
2023 |
url |
http://irep.iium.edu.my/105000/7/105000_Traditional%20food%20entrepreneurs%20in%20Sabah%20and%20Selangor.pdf http://irep.iium.edu.my/105000/ https://jabs.e-iph.co.uk/index.php/jABs/article/view/429/535 https://doi.org/10.21834/jabs.v8i25.429 |
_version_ |
1781777329855397888 |
score |
13.1944895 |