Integrating Co-Creation and Open Innovation for Sustainable Value Creation: Evidence from Muslim-Friendly Restaurants in Tokyo

Ikhbal Fadillah; Dyah Ismoyowati; Mohammad Affan Fajar Falah; Masaharu Tsujimoto

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About The Authors

Ikhbal Fadillah
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281, Indonesia
Indonesia

Dyah Ismoyowati
* Corresponding Author
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281, Indonesia
Indonesia

Mohammad Affan Fajar Falah
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281, Indonesia
Indonesia

Masaharu Tsujimoto
Department of Technology and Innovation Management, Tokyo Institute of Technology, Shibaura, Minato-ku, Tokyo 108-0023, Japan
Japan

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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Agroindustrial Journal (print ISSN: 2252-6137; online ISSN: 2302-3848) is published by Department of Agro-industrial Technology UGM, Universitas Gadjah Mada in collaboration with APTA (Indonesian Association of Agro-industry Technologist).

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