Impact of Dynamic Capacity Factors on Competitiveness of Vietnamese Confectionery Enterprises

Phan Thanh Nam¹, Nguyen Thi Thanh Xuan² and Le Thi Lan^3,

¹PhD student, General Trade Sales Manager, Huu Nghi Food JSC

²Doctor of Business Administration, Hong Duc University,Vietnam

³Corresponding Author - PhD of Business Administration, Hong Duc University, Vietnam

Cite this paper:
Phan Thanh Nam, Nguyen Thi Thanh Xuan and Le Thi Lan. Impact of Dynamic Capacity Factors on Competitiveness of Vietnamese Confectionery Enterprises. Journal of Business and Management Sciences. 2025; 13(3):48-58. doi: 10.12691/jbms-13-3-2

Abstract

This study explores the relationship between dynamic capabilities and competitiveness of confectionery companies and the moderating role of firm size and age in these relationships. Data was collected through questionnaire surveys of leaders from 200 Vietnamese confectionery companies and data analysis was performed using Smart PLS 4. The results show that entrepreneurial orientation, network capabilities, market orientation, and manufacturing capabilities all have positive relationships with firm competitiveness, with market orientation having the largest impact, followed by network capabilities, manufacturing capabilities, and entrepreneurial orientation having the smallest influence. Regarding moderating relationships, firm size moderates the relationship between manufacturing capabilities and competitive capabilities, age moderates the relationship between market orientation and competitive capabilities; while other moderating relationships are not significant. The findings of the study have important implications for confectionery business leaders to develop appropriate strategies to enhance their firm's competitive capabilities in the current context.

Keywords:
Dynamic capabilities competitiveness confectionery companies strategy Vietnam

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