تنافسية المؤسسات الصغيرة والمتوسطة من خلال عملية التجديد - دراسة حالة مؤسسة محبوبة لإنتاج العجائن الغذائية-

Abstract

The purpose of this study is to show the contribution of innovation to the competitiveness of small and medium-sized enterprises, which has exposed us to different types of innovation, underlining the link between innovation and competitiveness, and eliminating its obstacles, where we studied the case of mahbouba institution for the production of pasta. The study concludes that mahbouba institution can gain a competitive advantage through innovation, survival and sustainability of the institution depends on the supply of new products, ideas and new marketing methods, their implementation within the institution This makes innovation one of the key assets for continued growth.