ENTREPRENEURIAL INTENSITY IN CATERING INDUSTRY: A CASE STUDY ON WANG GROUP IN TAIWAN

This paper aims to explore entrepreneurial intensity by carrying out data analysis on a case. The study reveals that frequency of entrepreneurship is triggered by internal corporate entrepreneurship in this case. The degree of entrepreneurship can be evaluated in terms of innovativeness, risk-taking, proactive, autonomy, and competitive aggressiveness. It is found that Wang Group has strong entrepreneurial intensity and excellent business performance. The study’s theoretical contribution and managerial implications are illustrated in the end of this paper.