The purpose of this study is to investigate the influence of feedback and feed forward control as a part of management control system on knowledge and competitive advantage. Unlike previous studies which mostly focused on larger organization, this study focuses on SME which is still limited in developing countries. There are 157 SME managers in Indonesia that become respondent in this study. AMOS 21 program is used as a tool to solve the problems in SEM. The result of this study state that there is a positive relationship between the use of feedback and feed forward control to the improvement of knowledge and competitive advantage of SME.
Recently, SME becomes core business that is widely performed by Indonesian government. The more entrepreneurs, the better and stronger economy pillars in Indonesia. However, SME recently face many obstacles such as minimum product quality, packaging, marketing strategy and promotion. The biggest problem faced by SME in Indonesia is the lack of knowledge and learning process for SME managers. The purpose of this study is to investigate the influence of social networking and entrepreneurial competence on entrepreneurial orientation and learning process. Learning process used in this study is anticipative learning. Criteria applied to choose respondent in this study is special product from SME in Banten Province, Indonesia. Respondents in this study are 105 persons. Analytical tool used in this study is Structural Equation Modeling (SEM) by using SmartPLS program. The results from this study state that social networking and entrepreneurial competence positively and significantly influence entrepreneurial orientation and entrepreneurial orientation positively and significantly influence anticipative learning. The result from this study is expected to provide contribution to Resource Based View theory. Social networking and competence become inherited legacy to develop a business and it also becomes tacit knowledge to develop entrepreneurial orientation, so that it will create anticipative learning to improve SME that specializes in local product in Banten province, Indonesia.
One variant of palm sugar products is sugar in the form of powder or often called brown sugar, which is of good quality is bright yellow sugar, with a strong special aroma and a uniform and dry crystal size according to (Indonesian nation standardized) SNI 01-3743-1995 maximum allowable water content is 3%. An artificial drying machine is needed to speed up the process of separating the water content in sugar. This machine is designed with a tiered rack with a heating source. The temperature regulation uses thermostat, the way it works is by electrically charged elements to heating air, and directing hot air into the drying chamber by using fan (fan blower) and (exhaust fan) for air circulation. The quality to be achieved in the experiment is sugar with a maximum water content of 3%. Experiments were carried out several times with brown sugar that has been matched in grain size. Drying time is very important, because this time is related to production capacity and energy consumption. The remaining water content is less than 3% according to the needs of the planning, the tool is functioning properly.
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