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首页> 外文会议>2014 International Conference on Engineering, Technology and Innovation >The relationship of technological innovation capabilities and business innovation capabilities on organization performance: Preliminary findings of Malaysian food processing SMEs
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The relationship of technological innovation capabilities and business innovation capabilities on organization performance: Preliminary findings of Malaysian food processing SMEs

机译：技术创新能力和业务创新能力与组织绩效之间的关系：马来西亚食品加工中小企业的初步调查结果

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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.
机译：由于全球竞争压力的增加，产品生命周期的缩短和易于模仿，组织必须继续创新以确保组织的可持续性。创新是组织可持续发展的主要因素之一。先前的研究表明组织创新能力对产品和服务质量的重大影响。文献已经确定了组织中的各种创新类型。其中包括业务创新能力和技术创新能力。在马来西亚，与商业和技术创新能力相关的研究，尤其是食品中小企业的研究仍不全面。在发展中国家工业化过程中成功建立TIC的过程中，许多研究都忽略了。为了弥补这一差距，目前的实证研究确定了北部地区30家马来西亚食品中小型企业的BIC和TIC成分之间的关​​系。使用案例研究的方法，问卷被分配给高层管理人员和中层管理人员。共有30名受访者参与了调查。使用描述性和推论性技术分析数据。研究发现，BIC和TIC在组织绩效上具有适度的关系。发现业务创新能力具有最有影响力的影响。这些发现可以帮助食品中小企业，特别是为了提高创新水平。本文最后总结了针对行业和其他参与者的一些结论，以及未来的研究。

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