№ files_lp_3_process_7_012038
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Scholarly research article presenting a quantitative analysis of the relationship between financial literacy, business performance, and business sustainability among culinary industry enterprises in Maros Regency, Indonesia.
Authors:
Nurul Mutmainna; Sultan; Jusri
Affiliation:
Management, Faculty of Economics, STIE Makassar Maju
Email:
[email protected]
Year:
2024
Received:
15 May 2024
Revised:
21 May 2024
Accepted:
03 June 2024
DOI:
10.3926/jsiems.xxxx
Type of Document:
Research article
Research Method:
Quantitative descriptive analysis
Data Collection Method:
Questionnaire
Sample Size:
79 respondents
Sampling Technique:
Slovin technique
Data Analysis Tool:
SPSS version 25
Research Location:
Maros Regency, Indonesia
Research Variables:
Financial literacy; Business performance; Business sustainability
Industry Focus:
Culinary industry
License:
Creative Commons Attribution (CC-BY-SA) 4.0
Keywords:
Financial literacy; Performance; Sustainability
Price: 8 / 10 USD
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The product description is provided for reference. Actual content and formatting may differ slightly.
Date:
January 2015
Prepared by:
DNV GL - Software
Type of document:
Technical report
Author:
DNV GL AS
Target audience:
Engineers, refinery operators, and simulation professionals
Period of validity:
Not specified
Date of approval:
January 2015
Date of revision:
Not specified
Year:
2023
Region / City:
Saipan, Commonwealth of the Northern Mariana Islands
Topic:
Air Pollution Control
Document Type:
Permit
Issuing Organization:
Bureau of Environmental and Coastal Quality (BECQ), Department of Environmental Quality (DEQ)
Author:
Eli D. Cabrera, Zabrina S. Cruz
Target Audience:
Environmental Regulators, Hotel Management
Period of Validity:
5 years
Approval Date:
Not specified
Amendment Date:
Not specified
Year:
2023
Region / City:
Kutai Kartanegara Regency, East Kalimantan Province
Theme:
Community Empowerment, Forest Rehabilitation, Agroforestry
Document Type:
Research Study
Organization / Institution:
Loa Haur Training Forest
Author:
Not specified
Target Audience:
Researchers, Forest Management Practitioners, Local Communities
Period of Action:
2017-2022
Date of Approval:
September 24, 2002
Date of Changes:
Not specified
Year:
2024
Region / City:
Perth, Western Australia
Theme:
Annual General Meeting
Document Type:
Meeting Minutes
Organization / Institution:
The Order of Australia Association Limited
Author:
National Secretary, National President, National Chairman, National Treasurer
Target Audience:
Members of the Order of Australia Association
Period of Effectiveness:
18 May 2024
Date of Approval:
18 May 2024
Date of Changes:
None
Year:
2020
Region / City:
Tanah Datar Regency, West Sumatra
Topic:
Agricultural Development, Fertilizer Innovation, Paddy Farming
Document Type:
Research Paper
Institution:
Padang State University
Author:
Ratna Wilis, Widya Prarikesslan, Erna Juita, Irda Suryani, Pudia M Indika
Target Audience:
Farmers, Agricultural Researchers, Agricultural Policy Makers
Period of Action:
2020-2021
Approval Date:
June 01, 2020
Modification Date:
April 10, 2020
Keywords:
Compost Fertilizer, Straw, Paddy Productivity
Year:
2018
Region / City:
Denver, CO
Topic:
Health and Safety in the Mining Industry
Document Type:
Meeting Minutes
Organization / Institution:
SME Health and Safety Division
Author:
Susan Moore, Pratt Rogers, Mick Routledge, Ali Lashgari, Emily Haas, Jurgen Brune, Mark Savit, Sekhar Bhattacharyya, Lee Saperstein, Pedram Roghanchi, Javad Sattarvand, Amy Richins, Bruce Huber, Lori Guasta, Greg Beckstrom, Sebnem Duzgun, Adele Abrams, Veronica Cordova, Gerald Poplin, Eric Lutz, Tandeep Chadha, Zoheir Khademian, Steve Ulrich, Zach Savit, Bill Gleason, Melanie Peynor-Perez
Target Audience:
SME Health and Safety Division members, Mining Industry professionals
Period of Validity:
February 24, 2018
Approval Date:
February 24, 2018
Date of Changes:
Not specified
Description:
Summary of discussions and updates regarding the future plans and activities of the SME Health and Safety Division, including membership status, financials, collaboration opportunities, and strategic planning.
Year:
2021
Location:
2 Myuna St, Regency Park, Australia
Project:
Sarah Solutions Centre
Activity:
Concrete Slab
Subcontractor:
Sarah
Prepared by:
Nathan Bowden, Construction Graduate
Approved by:
Rachel Kitto, Site Supervisor
Standards Referenced:
AS 1379:2007, AS 3600:2018, AS 4671:2019
Verification Types:
Hold Point, Inspection, Review, Surveillance, Witness
Verification Frequency:
As specified per activity
Documentation:
ITP submission, mix design, sample reports, material certificates, pre-pour and daily inspection checklists, photos, QA documentation
Handover Requirements:
Warranties, certification, 7 and 28 day test reports, reinforcement dockets complying with ACRS certification
Construction Phase:
Preparation, placement, surface treatment, and handover of concrete slab
Intended Audience:
Project engineers, site supervisors, QA personnel
Year:
2025
Region / City:
Not specified
Theme:
Culinary Arts, Food Safety, Health & Safety, Employability, Digital Literacy, Entrepreneurship
Document Type:
Educational Standards
Organization / Institution:
Not specified
Author:
Not specified
Target Audience:
Culinary Arts students, educators, and professionals
Period of validity:
Not specified
Approval Date:
Not specified
Modification Date:
Not specified
Year:
2020
Region / City:
Washington
Subject:
Culinary Arts, Food Science
Document Type:
Curriculum Framework
Organization:
Washington State
Author:
Washington State Department of Education
Target Audience:
Educators, Culinary Arts Instructors
Period of Validity:
Ongoing
Approval Date:
December 21, 2020
Date of Last Revision:
December 21, 2020
Year:
2022-2023
Region / City:
Missouri
Topic:
Culinary Arts
Document Type:
Agreement
Institution:
Chef Lewis’s Culinary Arts Program
Author:
Chef Lewis
Target Audience:
Culinary students and their parents
Period of Validity:
2022-2023
Date of Approval:
Not specified
Date of Amendments:
Not specified
Contextual Description:
A student agreement outlining the terms and expectations for participation in the Culinary Arts program, including punctuality, sanitation, dress code, and behavior requirements.
Year:
2024
Region / City:
Westbrook, Maine
Topic:
Culinary development, restaurant opening
Document Type:
Press release
Organization / Institution:
The Lost Fire, Waterstone Properties Group
Author:
Angie Helton
Target Audience:
General public, food enthusiasts, media
Action Period:
2025 (construction begins)
Approval Date:
N/A
Date of Changes:
N/A
Year:
2026
Region / City:
New Zealand
Subject:
Culinary education, workplace skills
Document type:
Skill standard
Organization / Institution:
Ringa Hora Services Workforce Development Council
Level:
3
Credits:
5
Reference:
New Zealand Certificate in Cookery (Level 3) [Ref: 2100]
Learning outcomes:
Communication, teamwork, problem solving, safe food handling
Assessment environment:
Culinary or training kitchen
Legislation:
Health and Safety at Work Act 2015, Food Act 2014
Cultural consideration:
Inclusive and culturally responsive approaches
Review date:
31 December 2030
Year:
2023
Region / city:
New Zealand
Theme:
Culinary Education
Document type:
Skill standard
Organ / institution:
Ringa Hora Services Workforce Development Council
Author:
Christensen-Yule, L., Neill, L.
Target audience:
Culinary students, chefs in training
Validity period:
From [dd mm yyyy]
Approval date:
[dd mm yyyy]
Review date:
31 December 2030
Last date for assessment:
N/A
Last revision date:
[dd mm yyyy]
Year:
2025
Region / City:
Kent State University
Subject:
Culinary Arts, Technical Study
Document Type:
Program Description
Institution:
Kent State University
Author:
Loretta Paganini
Target Audience:
Students pursuing technical study in culinary arts
Duration:
Not specified
Approval Date:
Not specified
Date of Last Update:
December 2025
Year:
2026
Region / City:
United States
Theme:
Education, Culinary Arts
Document Type:
Assignment Guidelines
Institution:
Alpine District
Author:
Unknown
Target Audience:
Students
Period of Validity:
Ongoing
Approval Date:
Not specified
Date of Changes:
Not specified
Year:
2022
Region / City:
Tangerang City, Indonesia
Topic:
Financial Management, Small and Medium Enterprises (SMEs), Culinary Sector
Document Type:
Academic Article
Institution:
Mercu Buana University, Jakarta
Authors:
Dwi Riska Yuliana, Sri Novitasari, Jihan Lathifah Khairunnisa, Rubaiatul Aslakhiyah
Target Audience:
Researchers, MSME practitioners
Methodology:
Quantitative, Explanatory Research, Multiple Linear Regression Analysis
Sample Size:
50 culinary MSME actors
Data Collection:
Questionnaire
Keywords:
Financial Knowledge, Income, Financial Management Behavior
Submission Date:
April 23, 2022
Revision Date:
April 29, 2022
Acceptance Date:
May 9, 2022
DOI:
http://doi.org/10.22441/profita.2020.v13i1.001
Source Type:
Peer-reviewed journal article
Content Description:
Explanatory research article analyzing the impact of financial knowledge and income on the financial management behavior of culinary MSMEs in Tangerang City, including methodology, sample, and statistical results.
Year:
2026
Location:
Residential Care Facility
Topic:
Culinary Services / Staff Roles
Document Type:
Job Description
Organization:
Avery Residential Care
Reports To:
Head Chef / General/Home Manager
Qualifications Required:
City & Guilds 706/1 and 706/2 or NVQ or equivalent, Basic Food Hygiene Certificate
Experience Required:
Minimum 1-year catering experience, experience in similar setting preferred
Skills:
Teamwork, leadership, adaptability, compassion, knowledge of safe food handling and SOPs
Responsibilities:
Menu planning, supervising culinary staff, ensuring nutritional and hygienic standards, food safety compliance, assisting in special events, health & safety adherence
Values:
Caring, Supportive, Honest, Respectful, Accountable
Year:
2026
Location:
Mankato, Minnesota, USA
Theme:
Culinary arts, cooking competition
Document Type:
Event overview and instructional guide
Organizing Body:
Fox Valley Technical College
Target Audience:
Students, culinary teams
Team Size:
2-5 participants
Event Components:
Starter, entrée, dessert
Evaluation Criteria:
Flavor, texture, temperature, color, shape, safety, sanitation
Equipment Requirements:
Teams provide all cooking equipment and ingredients except table workspace
Timeline:
15 minutes setup, 60 minutes cooking, 10 minutes presentation, 15 minutes cleanup
Recipe Source:
Chef Jeff Igel
Example Menu Item:
Crispy Orange Chicken
Portion Size:
3-4 servings, 1 cup chicken mixture; ½ cup steamed rice
Source:
Foundations of Restaurant Management & Culinary Arts Test Book
Chapter:
10
Subject area:
Restaurant management and foodservice operations
Topic:
Guest service, dining room procedures, and customer relations
Document type:
Educational test and answer key
Educational use:
Assessment material for hospitality and culinary students
Question formats:
True/False, Multiple Choice, Short Answer, Essay
Key topics:
Service styles, table settings, dining room roles, customer service, alcohol regulations, service tools and tableware
Industry context:
Restaurant and foodservice operations
Related learning area:
Hospitality management education
Year:
Fiscal Year not specified
Region / State:
Maryland
City:
Baltimore
Country:
United States
Address:
200 West Baltimore Street, Baltimore, Maryland 21201-2595
Field:
Career and Technical Education; Culinary Arts; Hospitality and Tourism
Document Type:
Program proposal form
Institution:
Maryland State Department of Education
Division:
Division of Career and College Readiness
Program Cluster:
Consumer Services, Hospitality and Tourism
Program Title:
Culinary Arts Program
CIP Number:
12.0550
Program Pathways:
Culinary; Baking/Pastry
Partner Organization:
American Culinary Federation
Education Level:
Secondary education with postsecondary articulation options
Program Duration:
Two-year program
Target Audience:
High school students
Credential:
Industry-recognized credential
Credit Opportunity:
Early college credit available
Approval Authority:
MSDE Career and Technical Education Systems Branch
Signatories:
CTE Local Director; Local Superintendent; Assistant State Superintendent for Career and College Readiness