Creativity, quality of work life, and innovation performance: a study of traditional processed food smes

Bawono, Anton (2022) Creativity, quality of work life, and innovation performance: a study of traditional processed food smes.

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Abstract

This research aims to test and analyze; (1) the influence of creativity of the SMEs owner/manager toward Quality of Work Life (QWL); (2) the influence of QWL toward innovation performance (IP); and (3) the influence of SMEs creativity (CR) toward innovation performance mediated by QWL. This research is conducted in two areas, which are East Java Province and DIY, Indonesia. The reason is because the traditional processed food industry in these two provinces is growing rapidly from the number of the businessmen, the product variance, and services offered. The respondent of this research is the SMEs owner/manager of traditional processed food industry in two provinces and it was taken randomly in Surabaya City, East Java and Sleman Regency, DIY with the number of respondents of 148 SMEs. The statistic technique is using Partial Least Square. The research result concluded that creativity is required to improve innovation performance, either directly or indirectly through QWL. QWL will be increased if there is a significant creativity role from the SMEs. Innovation performance also needs a significant role from the QWL of the SMEs owner/manager of traditional processed food. Keywords: creativity (CR); quality of work life (QWL); innovation performance (IP); traditional processed food SMEs.

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