Management of innovation and creative capacity in SMES of the food sector of Yaracuy

Abstract

The purpose of this research is to analyze the management of innovation and creative capacity in SMEs in the food and beverage sector of Yaracuy State. The work was developed under the context of positivist paradigm, with a quantitative approach, non-experimental design, field, and descriptive level, with a population of four (4) small and medium-sized companies in the food and beverage sector located in the State of Yaracuy, and a sample of intentional type. For data collection, the survey technique was applied, with a dichotomous response questionnaire, applied to managers and leaders intentionally selected in the companies under study. Data analysis was performed through descriptive statistics: frequency, percentage, and arithmetic mean and pie charts. As a general conclusion, that the companies studied have had experiences in terms of innovation management and creative capacity, resulting in the conditions being given to advance to a more disruptive level and advance in a management model that can further improve the administration of resources, products, processes, and the support of the economic activity of the food and beverage sector in the State of Yaracuy. innovation; management; creative capacity