عامل های موثر بر قابلیت نوآوری خط مشی شرکت های فعال دولتی و خصوصی صنایع غذایی با رویکرد EFA
الموضوعات : خطمشی‌گذاری عمومی در مدیریت
خدیجه بهرامی
1
(دانشجوی دکتری مدیریت صنعتی، گروه مدیریت، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
هوشنگ تقی زاده
2
(گروه مدیریت، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
مرتضی هنرمندعظیمی
3
(گروه مدیریت، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
الکلمات المفتاحية: صنایع غذایی, نوآوری تولیدی, نوآوری اداری, تحلیل عاملی اکتشافی, نوآوری فرآیندی,
ملخص المقالة :
زمینه: قابلیت نوآوری به مجموعه کاملی از ویژگی های سازمان اشاره دارد که استراتژی های نوآوری را تسهیل می کند و صنایع غذایی از مهمترین شاخه های اقتصاد ملی هر کشور است و نقشی محوری در فرآوری مواد خام کشاورزی و تامین مواد غذایی ایفا می کند. هدف: این پژوهش با هدف تعیین عامل های موثر بر قابلیت نوآوری خط مشی شرکت های دولتی و خصوصی فعال در حوزه صنعت غذایی ارومیه، با رویکرد تحلیلی به تعیین و دسته بندی مولفه ها پرداخته است و پژوهش حاضر از حیث هدف، از نوع تحقیقات کاربردی می باشد. روشها: پژوهش حاضر از لحاظ گرد آوری داده ها از نوع توصیفی- تحلیلی و از حیث روش میدانی است. جامعه آماری تحقیق شامل 221 شرکت در زمینه صنایع غذایی می باشد که حجم نمونه طبق فرمول کوکران143 شرکت بدست آمده است. ابزار تحقیق، پرسشنامه می باشد که روایی محتوایی و پایایی آن مورد سنجش و تایید قرار گرفته شده است. به منظور شناسایی عامل های موثر بر قابلیت نوآوری خط مشی شرکتهای مورد پژوهش، محاسبات آماری، کمّی سازی متغیرهای تحقیق و تحلیل عاملی اکتشافی از نرم استفاده شده است. SPSSافزار یافته ها: یافته های حاصل از آزمون برازش نمونه بر اساس شاخص بارتلت و کفایت نمونه برابر با 0.891 بوده و ضریب اشتراکات استخراجی برای تمامی ابعاد بیشتر از 0.5 بدست آمده و درصد واریانس تجمیعی تبیین شده عوامل موثر 60.340 درصد بوده است. نتیجه گیری: طبق نتایج، عوامل موثر بر قابلیت نوآوری در سه عامل؛ نوآوری تولیدی، فرایندی و اداری دسته بندی شده و برای هر عامل به ترتیب از شاخص های هفت گانه، شش گانه، و چهار گانه بهره مند شدیم. همچنین توصیه های کاربردی در هر سه بعد به طور مجزا به شرکت های صنایع غذایی ارومیه ارائه شده است.
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