STUDY ON CORPORATE ENTREPRENEURSHIP IMPLEMENTATION IN A FRANCHISE COMPANY CASE STUDY: SUSHI TEI RESTAURANT BANDUNG

• Main Author: AGOES (NIM : 29106075) , ADELINE
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/17761
• Institution: Institut Teknologi Bandung

Industry development, especially in restaurant business nowadays, is significantly growing. The rapid growth of the industry means that more intensive competition is happening in this global era. This affects all the industry players and challenges them to face and win the competition by constantly think of something new to create. One of the things that these players can adopt is implementing corporate entrepreneurship as a media of developing new creative ideas and therefore will be able to bring the company to leading position, despite the company being a franchise which has particular ground rules. This research is focused on the possibility of implementing corporate entrepreneurship at Sushi Tei Restaurant Bandung as a franchise of the leading Japanese Restaurant in Bandung. Meanwhile, in this industrial competitive era, corporate entrepreneurship has not been optimally practiced by this company before. The tool used in data analysis is Corporate Entrepreneurship Assessment Instrument (CEAI) which consists of five aspects: Management Support, Work Discretion, Reward/Reinforcement, Time Availability, and Organization Boundaries. Through this research, the management of Sushi Tei Restaurant Bandung is expected to see that corporate entrepreneurship is very important and that corporate entrepreneurship is relatively affecting the company’s performance by opening a chance to the development of entrepreneurial spirits of the employees. This research is also expected to give the management an insight on how possible it is to implement corporate entrepreneurship in a franchise company, with all the organization boundaries.