Critical components for innovative restaurant entrepreneurship: The role of human capital relationship effect and competitive strategy
دوره 6، شماره 18، بهار 1403، صفحات 54 - 66
نویسندگان : Shahriar Fatehi *
چکیده :
Objective: The effect of entrepreneurial orientation and market orientation on critical criteria for innovative restaurant entrepreneurship. Research method: The current research is a descriptive-survey research of the correlational type in terms of its practical purpose and in terms of the method of data collection. The statistical population of the employees of the Manson Group restaurants in Tehran is 415 people, of which the sample size is 199 people from among them. An adapted questionnaire whose validity and reliability have been confirmed has been evaluated. The available sampling method was non-random. The measurement tool is a standard questionnaire that was extracted from the BIS article and its validity and reliability have been confirmed. Descriptive statistics and SPSS 24 software were used to analyze demographic data and extract central indicators, and structural equation model and PLS3 Smart software were used to analyze inferential statistics. findings: entrepreneurial orientation has a significant effect on market orientation, market orientation on performance. The market tendency has a positive and meaningful effect on absorption capacity and absorption capacity on performance. Conclusion: Research findings: entrepreneurial orientation has a significant effect on market orientation, market orientation on performance. The market tendency has a positive and meaningful effect on absorption capacity and absorption capacity on performance. Conclusion: The positional advantage and related factors of entrepreneurial orientation on the management performance of innovative entrepreneurial restaurants have been discussed, not only because of their relationship with performance, but also because of how to create and maintain restaurants in a highly competitive environment.
Objective: The effect of entrepreneurial orientation and market orientation on critical criteria for innovative restaurant entrepreneurship. Research method: The current research is a descriptive-survey research of the correlational type in terms of its practical purpose and in terms of the method of data collection. The statistical population of the employees of the Manson Group restaurants in Tehran is 415 people, of which the sample size is 199 people from among them. An adapted questionnaire whose validity and reliability have been confirmed has been evaluated. The available sampling method was non-random. The measurement tool is a standard questionnaire that was extracted from the BIS article and its validity and reliability have been confirmed. Descriptive statistics and SPSS 24 software were used to analyze demographic data and extract central indicators, and structural equation model and PLS3 Smart software were used to analyze inferential statistics. findings: entrepreneurial orientation has a significant effect on market orientation, market orientation on performance. The market tendency has a positive and meaningful effect on absorption capacity and absorption capacity on performance. Conclusion: Research findings: entrepreneurial orientation has a significant effect on market orientation, market orientation on performance. The market tendency has a positive and meaningful effect on absorption capacity and absorption capacity on performance. Conclusion: The positional advantage and related factors of entrepreneurial orientation on the management performance of innovative entrepreneurial restaurants have been discussed, not only because of their relationship with performance, but also because of how to create and maintain restaurants in a highly competitive environment.
کلمات کلیدی :
entrepreneurial orientation, performance, absorption capacity, innovation, market orientation
entrepreneurial orientation, performance, absorption capacity, innovation, market orientation
مشاهده مقاله
218
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0
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