Entrepreneurial skills of bakery industry managers

Abstract

In a diversity of both product and service offerings that provide habitual changes in the consumption of a considerable part of the Brazilian population, it is proposed to study the trend of the changes, especially in the food sector, where the question: What are the entrepreneurial skills needed to work ins a bakery company from the perspective managers? Its main objective is to understand the entrepreneurial skills of managers in the bakery sector. Study uses a qualitative approach research, using a method of a study of multiple cases, based on Man, Lau and Snape (2008), which legitimate the model in the bakery sector. Regarding the research technique, it was used an interview with a semi-structured script, showing in the results the entrepreneurial skills of the managers, but different from each other. The contributions of study are related to fact that entrepreneur finds himself with a new organizational configuration, which demands differentiated competences for the development and sustainability of the business. Conclusions point to the understanding of the entrepreneurial competences of managers in the bakery sector, when they differ from their competitors, mainly in the provision of services.