Intrapreneurship as an alternative for innovation and its impact on the quality of companies. Case study: Grupo CER (Restaurant Business Council) Los Mochis, Sinaloa
DOI:
https://doi.org/10.35197/rx.19.02.2023.08.smKeywords:
intra-entrepreneuership, innovation, qualityAbstract
The globalized market forces organizations to be in constant innovation and to implement strategies that allow them to adapt to new environments without losing the quality of their products or services that they offer. In this sense, intrapreneurship is a practice that is gaining strength in the business world as an innovation strategy within organizations, generating participatory work environments and favorable environments for the generation of new ideas, contributing to the assurance of their quality. The present work is a quantitative study that seeks to analyze the phenomenon of intrapreneurship as an innovation alternative and its impact on the quality of the companies that are part of the Restaurant Business Council (CER), which operates in the city of Los Mochis, Sinaloa. For this case study, the survey was used as a data collection instrument, to a sample of 51 companies of the study group and a linear regression model was applied, analyzing the relationship between the variables of intrapreneurship, innovation, and quality, calculated using the IBM SPSS Statistics 26.0 program. After processing the data and analyzing the results, it is inferred that intrapreneurship represents, within the study group, an innovation alternative that is frequently practiced and that by propitiating environments that promote the participation and empowerment of employees, it is possible to achieve a significant increase in the quality of the organization's processes, as well as its products and services.
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