PRESENTING THE ENTREPRENEURIAL CONTINGENCY MODEL FOR THE FOOD INDUSTRIES IN EAST AZARBAIJAN PROVINCE

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SADIGH MANSOOR; AZARKASB ASGHAR; GHEIBI SEIDYASER; BAFANDEH ZENDEH ALIREZA

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Journal: PRODUCTIVITY MANAGEMENT (BEYOND MANAGEMENT) Year:2014 | Volume:7 | Issue:28 Page(s): 119-138

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Title

PRESENTING THE ENTREPRENEURIAL CONTINGENCY MODEL FOR THE FOOD INDUSTRIES IN EAST AZARBAIJAN PROVINCE

Author(s)

SADIGH MANSOOR | AZARKASB ASGHAR | GHEIBI SEIDYASER | BAFANDEH ZENDEH ALIREZA | Issue Writer Certificate

Keywords

ENTREPRENEURSHIPQ2

PERSONAL FEATUREQ2

ORGANIZATIONAL FEATURESQ2

FOOD INDUSTRIESQ1

Abstract

In the present research, ENTREPRENEURSHIP in the FOOD INDUSTRIES of East Azarbaijan Province and the relationship of personal (personality) as well as organizational factors with it were studied during the period from May, 2013 through December, 2013 with the aim of presenting an entrepreneurial model. The study focused on the rate of the relationship between the personal traits (personality) variables as well as organizational variables with ENTREPRENEURSHIP, and the research hypotheses were formulated in this regard. The research is of descriptive and applied type, and the survey method has been used in collecting the data. Accordingly, the staff of the FOOD INDUSTRIES of East Azarbaijan Province were chosen as the statistical population and from among them 260 people was selected as the research sample based on Morgan and Krejcie table. The participants were selected by deliberate, stratified quota sampling technique. In order to measure the personal (personality) as well as ORGANIZATIONAL FEATURES, the researchers compiled a 95-item questionnaire based on Likert scale, which was analyzed by using T-test and Friedman test. The results of data analysis and testing the hypotheses indicated a significant relationship between each of the variables of personal and ORGANIZATIONAL FEATURES with ENTREPRENEURSHIP. Also, there was a significant relationship between the synchronic effect of these features and ENTREPRENEURSHIP. It was revealed that the personality features alone can explain 59.64 percent of ENTREPRENEURSHIP changes.the PERSONAL FEATUREs affecting ENTREPRENEURSHIP in the FOOD INDUSTRIES are ranked as risk-taking, innovation, and initiativeness. Likewise, the ORGANIZATIONAL FEATURES affecting ENTREPRENEURSHIP come in order of degree as reward system, availability of resources, structure and communications, management support, and entrepreneurial strategies.

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APA: Copy

SADIGH, MANSOOR, AZARKASB, ASGHAR, GHEIBI, SEIDYASER, & BAFANDEH ZENDEH, ALIREZA. (2014). PRESENTING THE ENTREPRENEURIAL CONTINGENCY MODEL FOR THE FOOD INDUSTRIES IN EAST AZARBAIJAN PROVINCE. PRODUCTIVITY MANAGEMENT (BEYOND MANAGEMENT), 7(28), 119-138. SID. https://sid.ir/paper/182075/en

Vancouver: Copy

SADIGH MANSOOR, AZARKASB ASGHAR, GHEIBI SEIDYASER, BAFANDEH ZENDEH ALIREZA. PRESENTING THE ENTREPRENEURIAL CONTINGENCY MODEL FOR THE FOOD INDUSTRIES IN EAST AZARBAIJAN PROVINCE. PRODUCTIVITY MANAGEMENT (BEYOND MANAGEMENT)[Internet]. 2014;7(28):119-138. Available from: https://sid.ir/paper/182075/en

IEEE: Copy

MANSOOR SADIGH, ASGHAR AZARKASB, SEIDYASER GHEIBI, and ALIREZA BAFANDEH ZENDEH, “PRESENTING THE ENTREPRENEURIAL CONTINGENCY MODEL FOR THE FOOD INDUSTRIES IN EAST AZARBAIJAN PROVINCE,” PRODUCTIVITY MANAGEMENT (BEYOND MANAGEMENT), vol. 7, no. 28, pp. 119–138, 2014, [Online]. Available: https://sid.ir/paper/182075/en

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