A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
Enhancing competitive advantage through knowledge sharing, absorptive capacity, and innovation capability
This study analyzes the relationship between knowledge sharing, absorptive capacity, and innovation ability to competitive advantage in Cafe and Modern Restaurant in Yogyakarta, Indonesia. This study is designed as a quantitative study with primary data obtained through the distribution of questionnaires. The population in this study was 1056 modern cafes and restaurants in Yogyakarta. Purposive sampling was conducted, and a sample of 213 respondents was selected from 89 modern cafes and restaurants in Yogyakarta that have adopted digital and have more than 500 Instagram followers. This study limits the sample to three positions: owner, manager, and supervisor. The data collected were analyzed using the structural equation model method using AMOS 24 software. This study indicates that knowledge sharing is an essential factor in increasing innovation ability and has been shown to significantly affect absorptive capacity and competitive advantage. This research also shows that innovation and absorptive capacity positively affect competitive advantage. The study results may help managers or owners of café and modern restaurants in Yogyakarta improve and develop innovation and competitive advantage in café and modern restaurants through knowledge sharing and absorptive capacity.
Enhancing competitive advantage through knowledge sharing, absorptive capacity, and innovation capability
This study analyzes the relationship between knowledge sharing, absorptive capacity, and innovation ability to competitive advantage in Cafe and Modern Restaurant in Yogyakarta, Indonesia. This study is designed as a quantitative study with primary data obtained through the distribution of questionnaires. The population in this study was 1056 modern cafes and restaurants in Yogyakarta. Purposive sampling was conducted, and a sample of 213 respondents was selected from 89 modern cafes and restaurants in Yogyakarta that have adopted digital and have more than 500 Instagram followers. This study limits the sample to three positions: owner, manager, and supervisor. The data collected were analyzed using the structural equation model method using AMOS 24 software. This study indicates that knowledge sharing is an essential factor in increasing innovation ability and has been shown to significantly affect absorptive capacity and competitive advantage. This research also shows that innovation and absorptive capacity positively affect competitive advantage. The study results may help managers or owners of café and modern restaurants in Yogyakarta improve and develop innovation and competitive advantage in café and modern restaurants through knowledge sharing and absorptive capacity.
Enhancing competitive advantage through knowledge sharing, absorptive capacity, and innovation capability
Kartiraharjo, Hartanto (author) / Isfianadewi, Dessy (author)
2022-01-01
International Journal of Research in Business and Social Science (2147- 4478); Vol. 10 No. 8 (2021): Special Issue in December ; 83-93 ; 2147-4478 ; 10.20525/ijrbs.v10i8
Article (Journal)
Electronic Resource
English
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