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How entrepreneur resilience impacts the utilization of innovation in dealing with adversities like the COVID-19 pandemic in the restaurant industry in the Netherlands.

Dijk, M.N. (2020) How entrepreneur resilience impacts the utilization of innovation in dealing with adversities like the COVID-19 pandemic in the restaurant industry in the Netherlands.

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Abstract:The COVID-19 pandemic is an infectious disease that is an ‘existential threat’ to society. COVID-19 influences organizations worldwide, obligating entrepreneurs to be resilient and become innovative in thinking about alternative methods for creating revenue. There are only few studies that have looked into the impact of entrepreneur resilience on innovation in dealing with adversities. In this qualitative research, we look into how entrepreneur resilience impacts the utilization of innovation in dealing with adversities like the COVID-19 pandemic by interviewing ten respondents and asses how resilient they are with the CD-Risc 10-scale. Our findings show that there is no direct impact of entrepreneur resilience on the utilization of innovation in dealing with adversities like the COVID-19 pandemic, because the urgency of creating revenue in the ‘contain’ phase of this pandemic forces entrepreneurs to become innovative and causes entrepreneur resilience to becomes secondary. This thesis offers insight into the utilization of innovation in a pandemic and how entrepreneur resilience impacts this. A contribution to research on entrepreneur resilience and adversities is offered.
Item Type:Essay (Bachelor)
Faculty:BMS: Behavioural, Management and Social Sciences
Subject:85 business administration, organizational science
Programme:International Business Administration BSc (50952)
Link to this item:https://purl.utwente.nl/essays/83111
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