Zuzana Lušňáková; Zuzana Juríčková; Mária Šajbidorová; Silvia Lenčéšová

doi:10.2478/saeb-2019-0007

Authors

Zuzana Lušňáková
Zuzana Juríčková
Mária Šajbidorová
Silvia Lenčéšová

DOI:

https://doi.org/10.2478/saeb-2019-0007

Keywords:

creativity, employees, food enterprises, innovation

Abstract

Business practice requires creativity to be considered an important part of management because innovation is the result of it. The aim of the paper is to find out how is the creativity of employees supported in food enterprises in Slovakia. After evaluating the information obtained from structured interview and questionnaire based on the 5-degree Likert scale, there were used one way ANOVA Kruskal-Wallis test as well as Cronbach alpha and Spearman's correlation tests. The survey also highlighted the significant innovation potential of food enterprises in Slovakia. Innovation and creativity development activities can be stimulated through the use of various techniques, with some having a specific effect on a subset of innovation types and others being applicable to a wide variety of innovations.

JEL Codes - M12; O35

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