This study investigates the links between organizational culture, the use of open innovation sources and the performance of SMEs. The main hypothesis of the study is that a special type of organizational culture (termed innovative culture), which fosters creativity, learning and inter-employee...

The study examines the hypothesis that firms engaging customers in value co-creation tend to display more innovativeness. As such, it is one of the few quantitative studies on the link between these two concepts. Customer engagement in value co-creation was operationalized as a multiple scale...

This study analyzes the effects of innovation and innovation characteristics on the survival of Small and Medium-sized Enterprises (SMEs) in the service industry. After analyzing around 22,300 innovative SMEs in Korea's service industry using Kaplan-Meier analysis, it is confirmed that the...

We analyze the effects of digitalization and the knowledge acquired through vertical and institutional cooperation across the value chain on the introduction of patents and technological, namely, product and process, innovations in large, and small and medium-sized enterprises (SMEs). We study...

In the European Union and in Hungary, the food and beverage industry is the leading manufacturing one. By contrast, food industry is seen less innovative compared to other branches of the economy, especially in the European Union. The level of the R&D spending is very low in the Hungarian food...