The Impact of External Environment, Technology and Innovation Capacities, and Leadership Development on Organizational Performance in Food Industry. A Qualitative Study of Food Enterprises in Ho Chi Minh City, Vietnam
Mai Q. Nguyen, Phuong V. Nguyen

Abstract
This paper investigates the current issues for conducting technology transfer and innovation processes at food processing enterprises in Ho Chi Minh city, Vietnam. By conducting an extensive qualitative study comprised of 8 in-depth interviews with Executive managers and R&D managers, we identify seven main themes that emerged from the data concerning the specific contents for food processing enterprises. Correspondents described how the relative issues of externals, capacities, leadership in their organizations contribute to technology transfer and innovation effectiveness, and in turn lead to sustainable performance. In addition, respondents also noted challenges associated with implementing technology transfer projects. Based on prior studies and these challenges, we propose a conceptual model of innovation process and technology transfer in food processing enterprises as influenced three main factors - external environment, technology transfer and innovation capacities, and leadership. Changes in any of the three factors can potentially influence both technology transfer and innovation effectiveness and overall organizational performance.

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