Analysis of the Application of Management Functions in Micro-Entrepreneurs to Support Business Sustainability (Case Study of Small Food Stalls in the Bojongsalaman Village, West Semarang)

Abstract

This study aims to analyze the implementation of management functions in supporting business sustainability in small food stalls as a form of micro-entrepreneurship in Bojongsalaman Village, West Semarang. This study used a descriptive qualitative approach through semi-structured interviews and direct observation. The results showed that although business owners do not apply management formally, the four management functions of planning, organizing, directing, and controlling have been applied intuitively and effectively. The planning function is done pragmatically based on economic needs and market observations. The organizing function shows high flexibility with a family-based division of labor. Directing and controlling functions are carried out through a personal approach and daily evaluation of operations. This implementation has been proven to support business sustainability, both in terms of finance, operations, and customer relations. This study recommends the need for basic management training for micro-entrepreneurs to optimize business sustainability.