Identification and Prioritization of Organizational Entrepreneurship Dimensions Based on Innovation in Dairy Cooperatives in Iran Using Analytical Hierarchy Process (AHP)

Abstract

Organizational entrepreneurship is one of the main branches of entrepreneurship that plays an effective role in the success of organizations. Organizational Entrepreneurship is an internal organizational process that is influenced by internal organizational factors. In this research, after the literature studies, organizational entrepreneurship model based on organizational innovation consisting of four dimensions of innovation in product, process, organization and marketing is presented. The statistical population of this study was the non-random sample of 30 individuals selected in the two sections of the decision group consisting of experts with experience in the field of economics and business, especially in cooperative companies. Also statistical population of the study included all active dairy cooperative companies in the country consisting of 150 companies and 108 active cooperative companies were selected as statistical sample based on the Morgan table. The components of organizational innovation based on theoretical foundations and library studies were identified as 32 components, and finally, using a questionnaire and using experts' knowledge, 23 components were selected. Using the hierarchical process method and performing paired comparisons with selected Expert Choice11 software, selected dimensions and components were prioritized. The results showed that organizational entrepreneurship dimensions include product innovations, administrative innovation, process innovation, and marketing innovation, each with its own components.

Keywords

• organizational entrepreneurship
• dairy cooperative
• organizational innovation