Critical Thinking, Creativity, Innovation and Organizational Culture to Improve Sustainable Performance in Food and Beverage Sector MSMEs in Surakarta City

Eni Minarni; Sarsiti Sarsiti; Mokhamad Eldon

doi:10.59890/ijfbm.v3i2.17

Authors

Eni Minarni Universitas Tulungagung
Sarsiti Sarsiti Universitas Surakarta
Mokhamad Eldon Universitas Tulungagung

DOI:

https://doi.org/10.59890/ijfbm.v3i2.17

Keywords:

Critical Thinking, Creativity, Innovation, Organizational Culture, Sustainable Performance

Abstract

This research investigates how critical thinking, creativity, and innovation influence organizational culture and how this, in turn, contributes to enhancing the sustainable performance of MSMEs in Surakarta’s food and beverage industry. The study population includes all 4,062 culinary MSMEs in Surakarta, from which 99 were purposively selected as the sample. Employing a quantitative methodology, the data were analyzed using Structural Equation Modeling with Partial Least Squares (SEM–PLS). The findings reveal that critical thinking, creativity, and innovation significantly shape organizational culture. Furthermore, organizational culture has a substantial impact on sustainable performance and serves as an effective mediating factor. The distinct contribution of this study lies in its exploration of organizational culture as a mediating variable.

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