Competitive Advantage and Culinary Business Performance: an Antecedent of Human Capital and Entrepreneur Competence
Tinneke E. M. Sumual1, Arie F. Kawulur2, Hisky R Kawulur3

1Tinneke E. M. Sumual, Universitas Negeri Manado, Indonesia.
2Arie F. Kawulur, Universitas Negeri Manado, Indonesia.
3Hisky R Kawulur, Universitas Negeri Manado, Indonesia.
Manuscript received on 27 June 2019 | Revised Manuscript received on 10 July 2019 | Manuscript Published on 17 July 2019 | PP: 425-432 | Volume-8 Issue-2S July 2019 | Retrieval Number: B10630782S19/2019©BEIESP
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Abstract: This study presents the effects of human capital and entrepreneur competence on culinary business performance in Manado city while also assessing competitive advantage as a mediating variable. Respondents in were 125 culinary businesses from 11 sub-districts in Manado city determined by proportional random sampling. Data were collected through questionnaires and analysed via path analysis to exam the suggested relationships. It is revealed that human capital and entrepreneur competence of culinary business in Manado city significantly impact on culinary business performance by the crucial roles of competitive advantage. The outcomes showed that human capital has a direct and indirect effect on culinary business performance, although its indirect influence through competitive advantage is not significant. However, entrepreneur competence significantly influences culinary business performance directly and indirectly through competitive advantage. The results also suggest that culinary business people in Manado city can integrate human capital, entrepreneur competence, and competitive advantage in their tactical.
Keywords: Idea To Improve Their Culinary Business Performance. Human Capital; Entrepreneur Competence; Competitive Advantage; Culinary Business Performance.
Scope of the Article: Social Sciences