http://dspace.ediindia.ac.in:8181/xmlui//handle/123456789/861 2026-05-15T15:08:55Z 2026-05-15T15:08:55Z Kumar, K Suresh http://dspace.ediindia.ac.in:8181/xmlui//handle/123456789/916 2016-07-20T04:29:25Z 2005-02-09T00:00:00Z

Technology Business Incubators: Enablers for Creating Knowledge Based Enterprises Kumar, K Suresh The concept of Business Incubator, which evolved in the last 30 years, plays a vital role as a common platform, which brings together the four major dimensions - individual, organisation, environment and process. The "first generation" incubators in the 1980s were essentially offering affordable space and shared facilities to the entrepreneurs. The "second generation" business incubators, evolved during the 1990s, supplemented the space and shared facilities with counselling, skills enhancement and networking services to access professional support and seed capital. The process of globalisation, scientific and technological advancements, newer development in information and communication technology and emergence of knowledge based industries led to the development of "third generation" model-Technology Business Incubators (TBI) from the year 1998. TBI is an economic development tool designed to accelerate the growth and success of entrepreneurial companies through an array of business support resources and services. TBI is a place where new knowledge based ideas, methods, process or products are inspired and introduced.

2005-02-09T00:00:00Z Dubey, Jayshree http://dspace.ediindia.ac.in:8181/xmlui//handle/123456789/915 2016-07-27T12:13:42Z 2005-02-09T00:00:00Z

Strategies for Successful Innovation Dubey, Jayshree In the present era of open market, customers get more options than ever before to choose from, making it difficult for a product to find buyer unless it has some unique attribute over others. This has increased the competitive pressure on the business. Thus to maintain product distinction companies are forced to innovate. While a need based innovation increases the perceived value of the product offerings making it more affordable, knowledge based innovation helps companies to create new market and opportunities. Though much desired, many firms fail to successfully innovate. This may be ascribed to many extrinsic and intrinsic reasons. A careful identification of these factors and taking corrective actions can help firms to churn out commercially viable innovative products.

2005-02-09T00:00:00Z Ramachandran, K Ray, Sougata http://dspace.ediindia.ac.in:8181/xmlui//handle/123456789/914 2016-07-27T11:53:36Z 2005-02-09T00:00:00Z

Networking and Resource Strategies in New Ventures: A Study of Information Technology Start-ups Ramachandran, K; Ray, Sougata While the network theory and the resource based view of the firm have gained great importance in management research in the recent years, researchers have shown limited interest in studying the dynamics of new venture resource strategy to explain how entrepreneurs continuously augment, manage, and develop resources to match the shifting product-market strategy and use networks in doing so on a sustainable basis. This paper, based on an analysis of two Information Technology (IT) start-ups, attempts to marry the insights from two popular theoretical lenses by exploring the innovative and dynamic resource and networking strategies such firms follow. An attempt has been made to conceptualise and explain how these firms maintain flexibility in resources by using network mode of organisation, so that they can avoid strategic rigidity and craft strategies that are suited to the high velocity environment. Several propositions have been developed and practical implications have been drawn in this regard.

2005-02-09T00:00:00Z Sucharitha, K V Chandralekha, K Rajini, N http://dspace.ediindia.ac.in:8181/xmlui//handle/123456789/913 2016-07-22T14:15:31Z 2005-02-09T00:00:00Z

Innovative Food Technologies to Motivate Small Entrepreneurs Sucharitha, K V; Chandralekha, K; Rajini, N The importance of entrepreneurial resource as a critical input in the process of economic development has now been widely recognized by scholars and policy makers. The new entrepreneurs coming from non-traditional groups, there by breaking the monopoly of dominant business castes and communities and diversifying the entrepreneurial resource base of a country. In order to accelerate the formulation of such new enterprises, imaginative programmes and policies backed up by sound institutional support, are called for to identify, motivate and strengthen the new breed of entrepreneurs. The main objective of the present study was to stimulate entrepreneurial traits of the selected mothers to supply new supplementary foods to the selected centres of ICDS, as an income generation activity for their families. Alternative foods for supplementary feeding in ICDS to the preschool children were developed in the Department of Food and Nutrition Sciences, SPMVV, Tirupati and they were standardized and acceptability tests were conducted in Anganwadi centres (AWCs). Mothers attending to the Anganwadi centres were motivated to become entrepreneurs and potential women from these centres were selected to train on entrepreneurship development involving food technology skill development. The identified potential women were oriented to become entrepreneurs. The women were asked to gather at AWC during the afternoon session when they were free to attend the focus group discussion on economic status and its impact on improvement of nutritional and health status. Demonstration of alternate food recipes based on local food habits, were given to them and trained to enable them to start a small enterprise to supply supplementary foods to their Anganwadi centres. The results of the study showed that the women identified that the selling the product will help them to improve their economic status consequently improving their nutritional and health status and also they identified the solution to overcome the problems which they are facing in getting the supplementary food centrally supplied to ICDS centres. At this stage they want financial assistance to start their business, they were also made to understand to spend the money from their savings in income generation programme for the preparation of supplementary foods as it is a small scale business which needs small investment. This is still on ongoing process through DBT project titled “Facilitating Micro Entrepreneurship involving Innovative Food Technologies amongst SHG Women in Rayalaseema”.

2005-02-09T00:00:00Z