Corporate Entrepreneurship Assessment in a Franchise Establishment: A Case Study of Sushi Tei Restaurant Bandung

摘要

Industry development, especially in restaurant business now looks significantly growing. The significant growth of the industry means more intensive competition in this global era. This affects all the industry players and challenge them to face and win the happening competition by constantly think of something new to create. One of the things that these players can adopt is implementing corporate entrepreneurship as a tool for developing new creative ideas in order to bring the company to leading position, despite the company being a franchise which has particular ground rules. This research is focused on measuring the level of entrepreneurial activities carried out by Sushi Tei Restaurant Bandung as a franchise of the leading Japanese Restaurant in facing the industrial competition, whereas this may not have been optimally practiced 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 relatively affecting the company?s performance by opening a chance to the entrepreneurial spirits of the employees to grow. This research is also expected to give the management an insight on how very possible it is to implement corporate entrepreneurship in a franchise company, despite all the organization boundaries, after firstly assessing the entrepreneurial performance in current situation.