Erica 's Entrepreneurship Unit 1 SBA

AN INVESTIGATION INTO THE ENTREPRENEURIAL MINDSET, PROCESS, CREATIVITY AND INNOVATION OF MS. M.
MELLEVIN. 1
Name: Erica Dacas
School: The Goodwood High School
Candidate #:1605170027
Centre#:160517
Territory: Trinidad and Tobago
Teacher: Mrs. Rodriguez
Year: 2016-2017
Unit: 1

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Entrepreneurship
The Entrepreneur- Ms. M. Mellevin
Name: Erica Dacas
School: The Goodwood Secondary School
Candidate #:
Centre#:
Territory: Trinidad and Tobago
Teacher: Mrs. Rodriguez
Year: 2016- 2017

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Table of Content
Table of Page: page no.
Acknowledgements 4
Topic 5
Introduction 6
Literature Review 7-8
Methodology 9-10
Presentation of Interview report:
 Background of Entrepreneur 11
 Characteristics of Entrepreneur 12
 Origin of Venture 12-13
 Name and Description of Venture 13-14
 Business/ Industry Market Description 14
 Key Historical Events 15
 Present State of Venture 16
 Major Present, Future Challenges and Immerging Opportunities 16
Impact on Self 17
Conclusion: 18
Bibliography 19
Appendices
 Appendix #1 20
 Appendix #2 21
 Appendix 3 22-27
 Appendix 4 28-30
 Appendix 5 31

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Acknowledgements
First and foremost I would like to thank God for giving me the energy to complete the
task at hand; also to my teacher, tutors and classmates that guided me throughout this project in
making it a success. Much appreciation is shown to the entrepreneur for allowing me to conduct
my research at the firm and ensuring I was well equipped with all the information needed to
make this a success. Last but not least, much appreciation is shown to my parent in providing the
necessary funds needed to finish this assignment.

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Topic
An investigation into the entrepreneurial mindset, process, creativity and innovation of Ms.
Molly Mellevin at the “Mus Be` Molly’s Bakery and Catering Services.

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Introduction
An entrepreneur may be defined as an individual who recognize opportunities
where others see chaos, contradiction and confusion and establishes a business with calculated
risks beyond resources with the prior aim to make a profit. Entrepreneurship is a wonderful thing
to venture into because when an employee; there is no 100% job security so having your own
business might benefit a person. This business was chosen because it’s one of the researcher’s
aspirations and also this is a very unusual topic as it is interesting. Within this assignment the
researcher will seek to investigate the relationship between the entrepreneurial process, mindset,
creativity and innovation at the “Mus Be Molly’s Bakery and Catering Services.” This will
contribute to the researcher’s knowledge as to the necessary attributes one has to possess in
becoming a successful entrepreneur. Within this research the aims and objectives of this research
are as follows:
.
Aim-
The aim of this study is to find
the relationship between the
entrepreneurial mindset, process,
creativity and innovation at the
Mus Be` Molly’s Bakery and
Catering Services and assess the
impact on self.
Objectives
 To recognize the business environment of an
entrepreneur along with the process of operating
the venture.
 To find out what are the characteristics and
mindset of an entrepreneur.
 To assess the impact on self and the
implementation of creativity and innovation in
being a successful entrepreneur.

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Literature Review
Most entrepreneurs tend to gravitate to the food and beverage industry because it is the
most prominent industry in the world today. This industry is always needed because food is a
basic need to survive. The global EDGE food and beverage industry department (n d) describes
this industry as all companies involved in processing raw food materials, packaging and
distributing them. Similarly, the researcher designates this as a complex, comprehensive
collection of diverse businesses that supplies majority of the food consumed by the worldwide
population. Such products includes freshly prepared foods as well as packaged, foods and
alcoholic and non-alcoholic beverages or any other product meant for human consumption.
The Vault’s Food and Beverage Production (2017) reported that businesses and
organizations that produce, manage, regulate, and distribute food and beverages comprise the
food and beverage production industry. They are an essential part of society. Hec, (2016) also
stated the Food and Beverage (F&B) Department in responsible for maintain a high quality of
food and service. This is so because if a quality of a product is at an average state, the consumer
rate will be higher thus help raising the GDP of the economy. Krishnaswamy, (2007) stated that
the food and beverage industry has a unique role in expanding economic opportunity because it
is universal to human life and health.
The industry operates at multiple levels of society: families, grow crops for their own
consumption, communities’ trade fresh produce and home processed goods, local companies

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transform domestic crops for local markets, and international cooperation’s purchase
commodities globally to deliver products across geographies.
Fenandez (2016) defines entrepreneurship as the capacity and willingness to develop,
organize and manage a firm along with any of its risks in order to make a profit while
entrepreneurs are individuals who see opportunities where people see chaos and maximizes on
the opportunity and establishes a business with calculated risks to make a profit. Seth s (2015)
said that “entrepreneurs are frequently thought of as national assets to be cultivated, motivated
and remunerated to the greatest possible extent.” They could change the way people live and
work. If successful, their innovations may improve the standard of living.

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Methodology
This research applied the use of both primary and secondary sources. In successfully
procuring the necessary information for this assignment, the qualitative research type will be
used in successfully completing this research. This research type is that of an interview. This was
chosen because the research is based around one individual so the information would be of more
quality than quantity also the interviewer would be able to engage themselves in discussion to
retrieve further information from the interviewee/entrepreneur.
An interview was done with the entrepreneur at the “Mus Be Molly’s Bakery and
Catering Services.” The questions that were asked at the interview were open minded questions
because the researcher wanted to attain as much information as possible. The topic that the
researcher based the interviewee’s questions off was “an investigation into the entrepreneurial
mindset, process, creativity and innovation of Ms. M. Mellevin at the “Mus Be` Molly’s Bakery
and Catering Services in Roxborough Tobago.” A letter was submitted to the entrepreneur of the
enterprise requesting permission to conduct this research prior to the interview to which the
permission was granted. An observation was done in the firm throughout the process of the
investigation. Secondary sources were used in the form of books, journals, and websites to help
with the successful completion of the Literature Review and other parts of the document where
necessary.

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Date Time Activity Remarks
15/02/17 9:00am Letter was handed to the
entrepreneur
Agreed to let me conduct my
Internal Assessment (I.A)
21/02/17 12:00pm Met with the entrepreneur of
the firm
Spoke about the Internal
Assessment (I.A) in terms of
what was required from her
23/02/17 9am – 3pm An observation was done
within the business
Researcher familiarized
themselves with the working
space of the business
27/02/17 10am – 12 pm The interview was done with
the entrepreneur
All the questions were
answered.
03/03/17 11am – 1pm Express my gratitude to the
entrepreneur for allowing me
to conduct the research there.
She wished the researcher the
best with their Internal
Assessment
Some of the limitations that were encountered throughout the process of the research are:
 The company was right along the main road and it caused a barrier of communication
during the interview because of the loud noises outside the building.
 There was a problem scheduling a date and time suitable enough for both parties because
the owner of the business is just not an employer but also an employee for another firm.

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Presentation of Interview Report
Background of Entrepreneur
Molly Mellevin
Forty Eight (48)
years of age
A single parent of 2
two (2) boys
An intrapreneurFood and Beverage
Certificate from the
Trinidad and
Tobago Hospitality
Institute School
An employee at the
Blue Waters Hotel
for 14 years
A supervisor at
Ernesto’s Restaurant
(mother’s business)
Enrolled with the
government as a
Food Service
Officer (FSO) for
schools in Tobago.
CEO and Founder of
Mus’ be Molly’s
Bakery and Catering
Services, an
entrepreneur

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Characteristics of the Entrepreneur
The list below are characteristics that an entrepreneur should poses. An assessment was done of
Ms Molly Mellevin to determine the characteristics she portrays. The table below is a list of
characteristics and a tick shows the specific characteristic that Ms. Mellevin possess.
Traits/ Characteristics of Entrepreneur Yes No
Commitment to Task 
Proactive Attitude 
Determination to Succeed 
Oriented towards goal 
Problem Solving 
Reliability 
Integrity 
Team Builder 
High Energy 
Creative 
Innovative 
Emotional Intelligence

Able to make decisions in situations of uncertainty

Able to conceptualize issues 

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Origin of Venture
Mus Be Molly’s Bakery and Catering Services was created by Molly Mellevin also
known as Ms. Molly. She had possessed intrepreneurial skills while working at the Blue Waters
Hotel and also her mom had a restaurant in which she would assist. As her mother got old, she
passed on the restaurant to her but yet still, that was just did not make Ms Mellevin happy. She
saw herself as a baker and not preparing meals. She said. “I have a passion for baking and I want
to supply myself.” Ever since she came across that idea, she capitalized on the opportunities and
took a risk in creating a pastry shop. Ms Mellevin said that her biggest fear in starting the
business was not being employed anymore and not sure if her business would survive. On April
16 2000 she established ‘Mus’ be Molly’s Bakery and Catering Services’ alongside with her
mother’s restaurant, which unfortunately was closed in 2009.
Nameand Description of Business
The Mus’
Be Molly’s
Bakery
A single parent
of 2 boys
A Sole
Trader
Business5
employees
& 2 casual
Produces
bread, cakes,
pastries and
pizzas

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 The Organizational Structure
Business/ Industry Market Description
Mus Be Molly’s Bakery and Catering Services is an entity which is involved in the
manufacturing industry. Within the manufacturing sector, provides food and beverage, customer
service, taxes and activities. This business is the leading of all its competitors in the Eastern side
of Tobago. Because of some of the products it produces. Its consumers has a preference over
some products in which the other entities does not cater for. Mus Be Molly’s has no specific
target market but their goods are sold to supermarkets and retailors in the general public. The
business has no potential future plans for expansion but has a backward linkage with the agro
industry and other beverage industries. The business has a wide variety of products such as
breads, pastries, cakes and pizzas. The catering section of the business caters for weddings,
funerals, working functions, wakes etc.
The Entrepreneur
Worker Worker Worker Worker Worker Worker Worker

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Key Historical Events
The business is located in a diaspora; so this was the first business of its kind within the
community. Upon the starting of the business there was problems getting access to working
capital to maintain the business. Prior when the business was established in April of 2000,
alongside the bakery was a restaurant which was closed in 2009 because of the lack of space
within the business and incurred substantial losses because the customers always favored the
pastries over a well cooked meal. It is also the firm with the longest existence within the
community of its kind.
Present State of Venture
The business is currently undergoing renovations with the sole aid to expand its space
capacity for a larger working area. A retaining wall is being imlpemented to help prevent the sea
water from splashing on the customers who decide to sit outside of the facility to eat in; also to
ensure that kids are protected from any potential harm that may occur such as drowning. The
firm now started to facilitate behind the door sales. This means that when the business has closed
because the entrepreneur resides upstairs of the business they could communicate with her and
she will provide the product that is needed.

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Major Present and FutureChallenges and Immerging Opportunities
Currently, some problems facing the ‘Mus Be Molly’s Bakery and Catering Services’ are:
 A high level of crime within the community reduces the number of customers entering the
community to purchase the entrepreneur’s products which causes a loss of profits within the
business.
 There was a potential for investment through venture capital in which the individual/s
changed their mind because of the location of the business.
 The country is in a recession in which will start to cause future problems in the background
linkages of the organization. Thus meaning people will cut down on their spendings and this
business is not a need so people will not necessarily gravitate to it.
 A future challenge is that new upcoming competitors within the community will potential
cause the mode of production to be shifted from traditional methods and thus a heavier use of
machinery.

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Impact on Self
After the successful completion of this SBA, the researcher gained a better understanding of the
necessary traits needed to be a successful entrepreneur, as this is one of the researcher’s
aspirations. The researcher also acquiesced on the entrepreneur’s view on entrepreneurship in
society. The entrepreneur indicated that being self- sustainable is one of the best things that could
happen to any individual in life, and she encourages everyone to try to embark on their own
business venture because no job is secure unless it’s yours. She also explained how essential an
entrepreneur is in the building of one’s economy and the benefits to oneself for being an
entrepreneur. Some of the information that was gained by the researcher could be applied to their
daily lifestyle activities that will promote growth, development, skills and attributes to display
my entrepreneurial skills in the future.

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Conclusion
This research was conducted on the topic “an investigation into the entrepreneurial
mindset, process and innovation of Ms. Molly Mellevin at the “Mus Be` Molly’s Bakery and
Catering Services” in Roxborough Tobago. This business enterprise was established 17 years
ago and is still blooming. It is currently the number one (1) bakery within the Eastern end of
Tobago. This is a food and beverage company producing pies, pizzas, sausage rolls, breads,
cakes, puffs, currant rolls, jelly buns and much more. This assignment helped the researcher to
grasp a better understanding about the importance of entrepreneurship and the benefits to society.
Additionally, it the benefits one’s self as it promotes independency when you’re an entrepreneur.
It could be recommended that this organization should implement strategies to advertise
its products more and have This means that the products that the business offers are not really
popular outside of the community. The business doesn’t have an official way to market its
products. It could be suggested that she starts to use labels, signs on the road sides, samples etc
in urbanize areas etc to get her business out there and so globalization takes places. Also it could
be recommended that she creates an organizational structure within the business to help have a
smoother working area. A supervisor could help to reduce some of the responsibilities the
entrepreneur has to undertake.

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Bibliography
Food and Beverage.(n.d.).RetrievedfromglobalEDGE:https://globaledge.msu.edu/industries/food-
and-beverage/memo
Food and BeverageProduction.(2017).RetrievedfromVault:http://www.vault.com/industries-
professions/industries/food-and-beverage-production.aspx
Goodtherapy.org.(2016,April 14). RetrievedfromGoodtherapy:
http://www.goodtherapy.org/blog/psychpedia/nonverbal-communication
habitsforWellbeing. (2015, August14). Retrievedfrom9Effective CommunicationSkills:
http://www.habitsforwellbeing.com/9-effective-communication-skills/
Hec, D. (2016, May 23). The Importanceof Food and BeverageDepartmentin Hospitality Industry .
RetrievedfromLinkedin:https://www.linkedin.com/pulse/importance-food-beverage-
department-hospitality-industry-david-hec
Krishnaswamy,M.P.(2007). EconomicOpportunity Series. Retrievedfrom
UnileverandProjectNovella.pdf:
http://www.fao.org/fileadmin/user_upload/ivc/docs/UnileverandProjectNovella.pdf
Spindell,A.(2013, June 18). ConditionsAreRipe For Manufacturing Entrepreneurs.Retrievedfrom
THOMASNET.com:http://news.thomasnet.com/imt/2013/06/18/conditions-are-ripe-for-
manufacturing-entrepreneurs
Interviewee- Molly Mellevin

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Appendix #1
Interview Questions
1. What is the name of your business enterprise?
2. What is your name?
3. Is this your first business venture?
4. What made u choose this type of business?
5. What are the aims and objectives of this business?
6. What is the nature of your business?
7. How long has this business been in existence?
8. How did you get the idea for your business?
9. What are the goods produced at your business?
10. What was one of your biggest sacrifices in starting your business?
11. How many employees do you have?
12. What is your favourite aspect about being an entrepreneur?
13. Is there anyone in the business who possess intrapreneurial skills?
14. What are some of your responsibilities daily?
15. What are your future plans for your business?
16. How do you advertise your business?
17. What is unique about your business?
18. What is the linkage you have between other industries?
19. What motivates you daily to continue your business

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Appendix #2
A front view of the business

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Appendix 3
Product Line

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A coconut roll
A currant roll
A coconut roll

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Cheese Puffs
Pizzas

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Cheese Pie and Sausage Rolls
Butterflies

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Thot
Rock breads (on top) and Beef Pies (below)
Pizza slices

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Jelly Buns

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Appendix 4
Bread-makingprocess
Stage1-
Stage2

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Stage3
Stage4

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Stage5- Packagingand retail isdone after this.

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Appendix 5
Employees

Erica 's Entrepreneurship Unit 1 SBA

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