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Enhanced Innovation Process as a Key Driver of Bakery Performance

Enhanced Innovation Process as a Key Driver of Bakery Performance

Kafigi Jeje, Vannie Naidoo, Rahul Verma
Copyright: © 2021 |Pages: 24
ISBN13: 9781799879510|ISBN10: 1799879518|ISBN13 Softcover: 9781799879527|EISBN13: 9781799879534
DOI: 10.4018/978-1-7998-7951-0.ch013
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MLA

Jeje, Kafigi, et al. "Enhanced Innovation Process as a Key Driver of Bakery Performance." Sustainable and Responsible Entrepreneurship and Key Drivers of Performance, edited by Cristina Raluca Gh. Popescu and Rahul Verma, IGI Global, 2021, pp. 215-238. https://doi.org/10.4018/978-1-7998-7951-0.ch013

APA

Jeje, K., Naidoo, V., & Verma, R. (2021). Enhanced Innovation Process as a Key Driver of Bakery Performance. In C. Popescu & R. Verma (Eds.), Sustainable and Responsible Entrepreneurship and Key Drivers of Performance (pp. 215-238). IGI Global. https://doi.org/10.4018/978-1-7998-7951-0.ch013

Chicago

Jeje, Kafigi, Vannie Naidoo, and Rahul Verma. "Enhanced Innovation Process as a Key Driver of Bakery Performance." In Sustainable and Responsible Entrepreneurship and Key Drivers of Performance, edited by Cristina Raluca Gh. Popescu and Rahul Verma, 215-238. Hershey, PA: IGI Global, 2021. https://doi.org/10.4018/978-1-7998-7951-0.ch013

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Abstract

Small and medium-sized enterprises (SME) in the food sector play a pivotal role in contributing to the developing county's economy. In order to improve a small and medium-sized enterprises (SME), one key driver is innovation, and for innovation initiatives to grow and succeed, they depend largely on the leadership and the innovation capabilities of the firm. This chapter will shed more light on the impact of the enhanced innovation process on the performance of small and medium-sized enterprise (SME) bakeries. A qualitative study was conducted on 186 registered bakery owners/managers of bakeries. The results indicated that the relationship between enhanced innovation process and output level in small and medium-sized enterprises (SME) bakeries are significant. It has been revealed that the workforce's professional behaviour, the acquired competency through training, and the rewarding systems moderate the relationship between enhanced innovation process and output level in small and medium-sized enterprise (SME) bakeries.

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