A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Barriers to employee-driven innovation – A study of regional medium-sized bakery
Alaotsikko: A study of regional medium-sized bakery
Tekijät: Aaltonen Satu, Hytti Ulla
Kustantaja: IP Publishing Ltd
Kustannuspaikka: London
Julkaisuvuosi: 2014
Journal: International Journal of Entrepreneurship and Innovation
Lehden akronyymi: IJEI
Vuosikerta: 15
Numero: 3
Aloitussivu: 159
Lopetussivu: 168
Sivujen määrä: 10
eISSN: 2043-6882
DOI: https://doi.org/10.5367/ijei.2014.0157
Tiivistelmä
Innovativeness and employee-driven innovations in particular
are important sources of competitiveness for small and medium-sized food
companies. The fierce competition in the food industry is forcing these
companies to increase their operational efficiency in order to compete
with the large companies in the market. This paper investigates barriers to
innovations in the bakery sector through a case study of a growth-oriented
regional bakery. The study contributes to new contextualized knowledge of
employee-driven innovation activity in small food production companies.
It provides a nuanced understanding of how the manufacturing context of
a bakery leads to specific constraints on innovative employee behaviour,
and of how the context and the human, organizational and physical resources
interact with employee-driven innovation activity.
Innovativeness and employee-driven innovations in particular
are important sources of competitiveness for small and medium-sized food
companies. The fierce competition in the food industry is forcing these
companies to increase their operational efficiency in order to compete
with the large companies in the market. This paper investigates barriers to
innovations in the bakery sector through a case study of a growth-oriented
regional bakery. The study contributes to new contextualized knowledge of
employee-driven innovation activity in small food production companies.
It provides a nuanced understanding of how the manufacturing context of
a bakery leads to specific constraints on innovative employee behaviour,
and of how the context and the human, organizational and physical resources
interact with employee-driven innovation activity.
Innovativeness and employee-driven innovations in particular
are important sources of competitiveness for small and medium-sized food
companies. The fierce competition in the food industry is forcing these
companies to increase their operational efficiency in order to compete
with the large companies in the market. This paper investigates barriers to
innovations in the bakery sector through a case study of a growth-oriented
regional bakery. The study contributes to new contextualized knowledge of
employee-driven innovation activity in small food production companies.
It provides a nuanced understanding of how the manufacturing context of
a bakery leads to specific constraints on innovative employee behaviour,
and of how the context and the human, organizational and physical resources
interact with employee-driven innovation activity.
Innovativeness and employee-driven innovations in particular
are important sources of competitiveness for small and medium-sized food
companies. The fierce competition in the food industry is forcing these
companies to increase their operational efficiency in order to compete
with the large companies in the market. This paper investigates barriers to
innovations in the bakery sector through a case study of a growth-oriented
regional bakery. The study contributes to new contextualized knowledge of
employee-driven innovation activity in small food production companies.
It provides a nuanced understanding of how the manufacturing context of
a bakery leads to specific constraints on innovative employee behaviour,
and of how the context and the human, organizational and physical resources
interact with employee-driven innovation activity.