RESEARCH PROPOSAL

“ENTREPRENEURIAL CHARACTERISTICS OF BAKERY OWNERS

 CONTENTS
1.0.Background of the Study .................................................................................................................. 1
1.1.Problem Statement............................................................................................................................. 3
1.3. Research Questions ........................................................................................................................... 4
1.4. Objective of the Study ....................................................................................................................... 4
1.5. Conceptual Framework ................................................................................................................... 5
1.6. Methodology ........................................................................................................................................ 6
1.7. Significance of the Study.................................................................................................................. 7
1.8. Assumptions or Limitations of the Study .................................................................................. 7
1.9. Time Schedule ..................................................................................................................................... 8
1.10. REFERENCES ...................................................................................................................................... 9
“ENTREPRENEURIAL CHARACTERISTICS OF BAKERY OWNERS.”

1.0.Background of the Study

The Products or Services are produced to satisfy human needs. While considering the fact
the most of the commodities produced, services rendered, the way they are performed
through Small Business Enterprises, the field of small business drew attention of the
researcher. But limited opportunities for jobs in unemployment and scarcity of capital are
some factors, which prevail, here searching for the best way to gain success in these factors.
Therefore, Small Business Entrepreneurs are given prominence to accomplish a product or
service or to undertake an enterprise successfully.

Entrepreneurship is a process undertaken by an entrepreneur to augment his business

interests. It is an exercise involving innovation and creativity that will go towards
establishing his or her enterprise. Entrepreneurship is a compose skill, the resultant of a
mix of many qualities and traits, which include tangible factors as imagination, readiness
to take risks, ability to bring together and put to use other factors of production, capital,
labor and land as well as other intangible factors such as managerial skill, ability to mobilize
scientific and technological advances etc. In practice, entrepreneurs have historically
altered the direction of national economies, industries, or markets. They have invented new
products and developed organizations and the means of production to bring them to market
according to their characteristics.

As far back as the 1950s, researchers began linking personality characteristics and
entrepreneurship by examining personality characteristics that could determine who was
more likely to become a successful entrepreneur (Byers, Kist and Sutton, 2007).
McClelland (1961) for example asserted that entrepreneurs possessed certain personality
characteristics than non-entrepreneurs. While on the other hand, Carter, Gartner, Shaver
and Gatewood (2003: 17) acknowledged that the only main difference between
entrepreneurs and non-entrepreneurs is that entrepreneurs want to be in control of their own
destiny.

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Characteristics of successful entrepreneurs have also been well documented. While there is
no agreement among the scholars as to the number and labels of these characteristics, They
in general include desire for responsibility, preference for moderates risk, and confidence
in personal success, desire for immediate feedback, high level of energy, sufficient
emotional stability, objective approach to interpersonal relationships, low need for status,
and a comprehensive awareness of total environment (Olm and Eddy, 1985; Zimmer and
Scarborough, 1988; and ILO, 1994). Feather (1988) only refers to successful
owner/managers as those who have entrepreneurial characteristics. According to
Cunningham and Lischeron, (1991) successful owner/managers have been identified with
a personal value type referred as entrepreneurial. The characteristics of an entrepreneur
differ from entrepreneur to entrepreneur, even though, the characteristics of an entrepreneur
that contribute to success are the result of his achievement motivation.

The Food and beverage industry is an important sector of the Srilankan economy. With
products (Eg.Tea, Coconut Products, Fish, Processed Fruits, and Vegetables, Bakery and
Confectionary products) largely intended for the international markets bakery (or baker's
shop) is an establishment that produces and sells flour-based food baked in an oven such
as bread, cakes, pastries, and pies. Some retail bakeries are also cafés, serving coffee and
tea to customers who wish to consume the baked goods on the premises. Some bakery shops
provide services for special occasions such as weddings, birthday parties, anniversaries, or
even business events.

Bakery industry was introduced to Sri Lanka by the Portuguese who came from a great
bread eating nation. As far as the bakery industry in Sri Lanka it is time for a major change
to re-invest the industry and prepare its human resource assets base to face the challenges
in the future. New product innovation based on changing eating habits of consumers,
developing cost effective recipes while maintaining quality of the finished product.
Reduction in over head cost will be some of the key factors the personal in the baking
industry will have to carry out in a systematic manner and face challenges.

There are nine provinces was lounged in Srilanka, more than 5000 bakery enterprises are
running on these business in all around the Srilanka. New product innovation based on
changing eating habits of consumers developing cost effective recipes while maintaining
quality of the finished product. Reduction in over head cost (production, administration,
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and marketing cost) will be some of the key factors the personnel in the baking industry
will have to carry out in a systematic manner and face the challenges.

Manufacturing of baked products at cost effective rates and priced at an affordable rate to
consumers will be key factor to be in business successfully. In the past years the bakeries
baked their products in oven with chimney but now days they adopted with electronic oven
by technology changes. But most of the remote area still they do their business through the
chimney method.

In response to this, the study is conducted to understand more insights of entrepreneurial

characteristics of bakery enterprises at Srilanka in current situation. The results of study
will be helpful for indentify entrepreneurial characteristics of bakery business owners in
Srilanka and the enterprises themselves will be able to develop their entrepreneurial
characteristics to success their business.

1.1.Problem Statement
In the competitive world, every organization is trying to achieve its competitive advantage.
Therefore organization should use its resources effectively in order to achieve its goals.
One of the most important resources of every business is the human (Entrepreneur).
Therefore, for bakeries to survive and succeed in their business operations, it is pertinent
that its owners or managers possess certain entrepreneurial characteristics and carry out
specific business practices. Any success of the organization will depend on how to tune the
characteristics of entrepreneur in order to achieve the success of the business. In bakery
industries face many challenges as internally and externally to achieve their success,
therefore this study is to be identifying the entrepreneurial characteristics of bakery
owners.

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 1.3. Research Questions
The research questions can arise from the problem of the research study.

1. What extent level of need for achievement in bakery business success?

2. What extent level of locus of control in bakery business success?
3. What extent level of leadership in bakery business success?
4. What extent level of commitment and determination in bakery business success?
5. What extent level of risk taking propensity in bakery business success?
6. What extent level of self-confidence in bakery business success?
7. What extent level of innovativeness in bakery business success?
8. What extent level of opportunity obsession in bakery business success?

1.4. Objective of the Study

The objective of the research study is mainly focus on answer the research problem and any
other sub objective also has arises when finding the answer of the research problem. On this
basis the research objective attempts as follows.

1.4.1. Objectives
1) To find out the Level of need for achievement in bakery business success.
2) To find out the Level of locus of control in bakery business success.
3) To find out the Level of leadership in bakery business success
4) To find out the Level of commitment and determination in bakery business success
5) To find out the Level of risk taking propensity in bakery business success
6) To find out the Level of self-confidence in bakery business success
7) To find out the Level of innovativeness in bakery business success
8) To find out the Level of opportunity obsession in bakery business success

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1.5. Conceptual Framework
Conceptual frameworks, according to educational researcher Smyth (2004), are structured
from a set of broad ideas and theories that help a researcher to properly identify the problem
they are looking at, frame their questions and find suitable literature. Most academic
research uses a conceptual framework at the outset because it helps the researcher to clarify
his research question and aims. According to this research there are four factors are
influenced development of bakery business .

1.5. Conceptual Model Figure: 1.5.1.

Conceptual Model

Entrepreneurial Characteristics

01. Need for Achievement

02. Locus of Control
03. Leadership
04. Commitment and Determination Leads to Success of the Bakery
05. Risk taking propensity Business
06. Self confidence
07. Innovativeness
08. Opportunity obsession

(Source: developed by Researcher)

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1.6. Methodology
1.6.1. Method of Data Collection

A questionnaire consists of set of questions presented to a bakery business for their answers

1.6.2. Sample Size

Among this study population of the Bakery owners, 100 bakery owners will select randomly.

1.6.3. Description of Study Population

I select the bakers, who are representing the bakery owners in Srilanka

1.6.4. Method of Data Presentation and Analysis

My research report will have Pie chart, Bar Chart and Table to exploit the data collected from
the respondent in the sample, as a statistical table are a vital part of the report and deserve
special attention, and graphically display of information can effectively complement the text
and the table to enhance clarity of communication and impact.

1.6.5. Method of data evaluation

To work in calculation of the univariate measures, the Microsoft packages excel 2010 and SPSS
16.0 widow will be used frequency distribution and measures of the central tendency.

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1.7. Significance of the Study
Since successful business depends on various factors such as entrepreneurial characteristics,

competence, and values. Even though all these factors contribute to the success of organization

performance, present study considers the entrepreneurial characteristics as the key factor in the

success of bakery business.

This research has significance in several ways as follows

 This study also deals with the entrepreneurial characteristics of bakery owners.

 The study will discuss the entrepreneur’s characteristics how impact the business
success of bakery business.

In this way the present study is seems to be more significance.

1.8. Assumptions or Limitations of the Study

1.8.1. Assumptions of the study

1. There is no change in the policy of government.

2. There will be no any change in the inflation rate.
3. Only consider bakery owners
4. The samples will be received from Bakery Owners.
5. The accuracy of the secondary data is assumed as mostly reliable.

1.8.2. Limitations of the study

1. This research only considers the area of Bakery owners.

2. Sample size is limited for 100.
3. In this research study primary data is limited to questionnaire.
4. Sample will be taken randomly.
5. The period for the desertion is limited.

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1.9. Time Schedule

Week
Task
1 2 3 4 5 6 7 8 9 10 11 12

Proposal

Chapter 1

Chapter 2

Chapter 3

Chapter 4
Data
Collection
Chapter 5

Chapter 6

Chapter 7

Submission

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1.10. REFERENCES
1. Thomas W. Zimmerer, Norman M. Scarborough, 2001. Essentials of Entrepreneur and
Small Business Management, prentice hall.

1. David.S, Nicholas. 2006: Pg 6. Small Business Management & Entrepreneurship 5th

Edition.

2. Abdullah, M.A. (2000). Small and Medium Enterprises SMEs: Some Pertinent Issues. In
M.A. Abdullah and M.I.B. Baker (Eds.), Small and Medium Enterprises in Asian Pacific
Countries New York: Nova Science Publishers.

3. http://www.ehow.com/about_6664512_meaning-conceptual-framework research_.html.

4. http://www.bakeryandsnacks.com/Markets/Issues-facing-the-UK-s-bakery-industry-in-
2009

5. http://www.sundaytimes.lk/080427/FinancialTimes/ft307.html.

6. http://sbinfocanada.about.com/od/startup/a/whybusinessesfail.htm