The Impact of Entrepreneurial Capability on Achieving Strategic Renewal – Analytical Research

Abstract

The research aimed to determine the impact of Entrepreneurial Capabilities (EC) in its dimensions (sensing, seizing, shaping, synchronizing) on achieving Strategic Renewal (SR)   in the General Company for Food Products. It also sought to examine whether there are statistically significant differences in the responses of the research sample regarding (EC) and (SR) in the General Company for Food Products, based on personal and job-related variables such as gender, age, educational qualification, years of experience, and job title. To achieve the research objectives, the descriptive-analytical approach was adopted, and a questionnaire was used as a data collection tool. A simple random sample of 140 employees was selected from a population of 220 employees. The data were analyzed using the Statistical Package for Social Sciences (SPSS). The research found several key results, the most important of which were: (EC) in the General Company for Food Products achieved high levels, with a mean score of (3.84) Similarly, the company achieved high levels of (SR), with a mean score of (3.79) The study also found a statistically significant effect (at the level of α ≤ 0.05) of (EC) in its dimensions (sensing, seizing, shaping, synchronizing) on (SR). However, there were no statistically significant differences at the α ≤ 0.05 significance level between the responses regarding (EC) and (SR) in relation to personal and job-related variables (gender, age, educational qualification, years of experience, and job title).