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Organizational Structure Employee Innovation Behavior

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Organizational Structure Employee Innovation Behavior

With the rising rivalry in China's modern business sector, businesses are constantly modifying their structures. This research was done by conducting a semi-structured interview with managers and some employees of coffee shops. The purpose of the interview and this report was to learn about the organisational structures of Chinese coffee firms and how this structure has affected the workers' innovative traits.


Research sampling or the participants are the most vital components of a research project. The successful conclusion of the research depends entirely on the sampling or participants (Robertson and Sibley, 2018). For the qualitative research, this researcher has preferred to stay focused on small samples. The interviewed have been selected by the researcher according to their awareness and ability to interpret the research issue. The researcher conducted a total of 10 interviews with the employees and managers of the Chinese local coffee brands namely Nestle, Starbucks, SaraLee, Kraft Foods, and Massino Zanetti. The researcher used purposive sampling for this research as the participants were supposed to interpret the issue most accurately. The researcher ensured that the interviews were systematic, reproducible, credible, and transparent to the utmost level. For this research, the researcher interviewed employees of the above-mentioned coffee brands as well as the store managers of the coffee shops. All the interviewees were having management experience as well as working experience in the local coffee brands of China. With the help of a friend, the researcher was able to introduce himself with the interviewees.

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