Practices of Entrepreneurial Orientation Among Food and Beverages Department in Malaysia: Gender Perspectives
DOI:
https://doi.org/10.53797/anp.jssh.v3i1.1.2022Keywords:
Entrepreneurial Orientation, F&B Industry, Quantitative methodAbstract
Entrepreneurial orientation (EO) can be defined as the processes, practices, and decision-making activities which contributed towards a new entry in the business. The aims of this study is twofold, which it to investigate the highly applied EO dimensions among F&B employee and to investigate the differences in practices between the F&B employee. This study used a quantitative approach, which is survey method involving 43 sample. The data collection was done through online application. To analyse the data, Statistical Package for the Social Sciences software version 23.0 was used. To determine the most influence factors, descriptive statistics like frequency, percentage, mean and standard deviation were used. Conversely, to measure the differences between the sample groups from the aspect of gender, the independent sample t-test was used. The findings indicate that the highest applied EO dimension is Autonomy (M=5.657; SD= 0.7831) and the least applied is Risk Taking with mean score 5.182 (SD=0.952). There are significant different between all dimension accept for Autonomy, t (41) = 0.332, p = 0.742. The findings in this study hopefully contributes to the F&B industry especially the managers in planning training for their staff, by focusing on dimensions that requires most attention. As per mention, the importance of EO in industry should not be taken lightly as it is proven able to improve the quality of the entrepreneurs. Thus, the outcome this study will eventually contributes towards the sustainability of the economy in general.
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Copyright (c) 2022 Siti Hajar Zakariah, Fadzilah Mohd Shariff, Nor Aziah Ahmad, Nor Anis Intan Aqiah Tukiran, Lisa Mariam Syawal Ismail
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