Entrepreneurial Orientation in Micro and Small Enterprises of Traditional Food Centers in Bandung, West Java
| Autor: | Margo Purnomo, Erwin Permana, Achsanul Qosasi, Ahmad Fajri Febrian, Asep Miftahuddin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Binus Business Review, Vol 10, Iss 3 (2019) |
| Druh dokumentu: | article |
| ISSN: | 2087-1228 2476-9053 |
| DOI: | 10.21512/bbr.v10i3.5611 |
| Popis: | This study was conducted to explain the Entrepreneurial Orientation (EO) in the Micro and Small Enterprises (MSEs) of the traditional food centers in Bandung. It was using the EO dimension at the organizational level. Five dimensions were used to measure the EO level, namely risk-taking, innovativeness, competitive aggressiveness, proactiveness, and autonomy. The samples were taken in eight MSEs in Bandung. Structural Equation Model (SEM) analysis techniques with Partial Least Square (PLS) was used to test the samples. This study shows that the EO level in the micro and small enterprises in the traditional food centers in Bandung is at a moderate level. Although EO of MSEs in the traditional food centers in Bandung is in the moderate category, the results of testing on the EO model find that each EO dimension forms a significant EO construct. The four dominant and recommended dimensions forming an EO construct in MSEs are risk-taking, innovativeness, competitive aggressiveness, and proactiveness. Among the four dimensions, risk-taking is the dominant dimension. It indicates that courage in taking risks in MSEs is a natural characteristic of the EO in the traditional food centers in Bandung. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|