Key dimensions of personal innovativeness

Abstract

The purpose of this paper is to provide insight into the concept of Personal Innovativeness through an application of the Ettlie and O'Keefe (1982) Innovativeness Scale. A mixed-mode approach to data collection involving online and postal surveying was used to obtain responses from 404 practicing UK managers. Although the work has a number of limitations relating to the Personal Innovativeness scale employed and difficulties associated with comparative analysis of the results, the findings are statistically significant and appear to have face value. The most important finding from this study is the identification of five key dimensions of Personal Innovativeness which suggests that the concept is fragmenting and becoming more complex. The paper concludes by considering the implications of the findings in terms of recruitment of managers, their education and training, the design of reward packages, and the allocation of resources.

Formulating Extension Model to Encourage Staple Food Diversification: A Solution to Food Crisis Potential

“…The social interaction in local context of Cirendeu, referring to Sunandar [25], includes family relationships, mutual understanding, partnership, and communication. The innovativeness is a "personality trait" induces the eagerness to change [12], a high commitment and fast reaction to innovation [27], and accordingly by quoting Rogers, Walley et al [27] emphasized, innovativeness is "…the degree to which an individual or other unit of adoption is relatively early in adopting new ideas." The food innovativeness by this logic could be defined operationally as a habit and pleasure of watching, trying, and tasting a variety of certain foods and ultimately a pleasure to create a new food.…”

“…This innovativeness, according to Walley at al. (27) is strongly influenced by social interaction. Finally, the eating pattern change for Indonesian context is the tendency of less dependence on paddy rice as a staple food [10]; and of course in this research the eating pattern change is frequency of cassava rice consumption and feeling satisfaction by this alternative staple food.…”