The relationship of technological innovation capabilities and business innovation capabilities on organization performance: preliminary findings of Malaysian food processing SMEs
Due to the increasing of global competitive pressure, shortened product life cycles and ease of imitation, organizations must continue to innovate to ensure the organization sustainability. One of the major factors contributing to organization sustainability is innovation. Previous studies have show...
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| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/6183/ http://eprints.uthm.edu.my/6183/1/The_Relationship_of_Technological_Innovation.pdf |
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| Summary: | Due to the increasing of global competitive
pressure, shortened product life cycles and ease of imitation,
organizations must continue to innovate to ensure the
organization sustainability. One of the major factors contributing
to organization sustainability is innovation. Previous studies have
shown significant impact of organizational innovation
capabilities on product and service quality. Literature has
identified various types of innovation in organization. Among
them are business innovation capabilities and technological
innovation capabilities. In the Malaysian context, business and
technological innovation capabilities-related research,
particularly among food SMEs are still not comprehensive. Many
studies have overlooked at the process of successful TIC building
in the industrialization of developing countries. To address the
gap, this current empirical research identifies the relationship of
BIC and TIC components at 30 Malaysian food SMEs in
northern area. Using case study approach, the questionnaires
were distributed among the top and middle management level
staff. A total of 30 respondents involved in the survey. Data were
analyzed using descriptive and inferential techniques. The study
found that, BIC and TIC have moderate relationship on
organizational performance. Business innovation capability was
found to have the most influential impact. The findings could
help food SMEs particularly in order to increase the level of
innovation. The paper finalizes with some conclusions for
industry and other actors, and also future research. |
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