BIZMART PENDING- SUSTAINABLE CONCEPT OF GEROBOK REZEKI

Basic social entrepreneurship concept applied in university environment to induce significant changes for community especially students in needs. Foods and drinks placed on open racks is made available from Bizmart UiTM Kelantan placed strategically in student walkway in student centre for students to purchase, or to buy on credit (partially or fully on credit), or simply take the foods for free if they are in needs. The racks also serve as donation centre where anybody could contribute foods or money to buy foods. All the money collected from sales and donation will be used to repurchased foods and restock the rack for the next turnover. The objective to serve the university’s community of social entrepreneurship model application through blue ocean strategy by Bizmart UiTM Kelantan. The outcome/novelty in social entrepreneurship can be conceptualized as a multidimensional model involving three dimensions: innovativeness, proactiveness, and risk taking. These behavioural attributes are generally consistent with the extant literature in the for-profit domain that identifies entrepreneurship as a behavioural manifestation (Covin & Slevin, 1986), rather than a cluster of traits or individual characteristics or indeed relying on the ‘great person’ theory of leadership. The findings also provide support for the behavioural conceptualization of social entrepreneurship proposed by Prabhu (1998) and Mort et al. (2003). Conclusion that can be made suggest that the behaviour of social entrepreneurs towards risk-taking is substantially different from that found in for-profit literature and in the recent not-for-profit literature attempting to conceptualize social entrepreneurship. Social entrepreneurship strives to achieve social value creation and this requires the display of innovativeness, proactiveness and risk taking behaviour. This behaviour is constrained by the desire to achieve the social mission and to maintain the sustainability of the existing organization. In doing so they are responsive to and constrained by environmental dynamics. They continuously interact with a turbulent and dynamic environment that forces them to pursue sustainability, often within the context of the relative resource poverty of the organization. Therefore, a centre of contribution for university’s community created that opens up the opportunity for philanthropic activity. The combination of selling and contributing foods introduces a new notion for the model applied where selling foods in cash and credit term applied together with contribution of free foods for the needy. In this model, the special criteria/applicability is when the capital, processing and management fees is not being charged by Bizmart UiTM Kelantan, and utilizing the entity resources for its own CSR initiative. For every purchase, donation and money goes into Bizmart Pending restocking of foods. The entity of Bizmart also optimized its own resources for the project by getting more competitive price of foods purchasing as it owned a retail shop nearby the project location. Furthermore, the target community is not segregating the one who could purchase, and the one who could not. In addition, anybody can contribute foods or money for Bizmart Pending anytime and any method they preferred. Plus, it solved the issue of selecting target to those who need to purchase, and who to support (free food), due to the self-assessment criteria in utilizing Bizmart pending. The potential for commercialization for this project is, this could be implemented in other universities or the area which have a community and an organization that would manage the operation. The stocking and foods repurchase needs to be managed and suitable to entity that ready for social entrepreneurship kind of CSR.

Keywords: Food bank, Social Entrepreneurship, UiTM Kelantan

1. PUTRA FAIZURRAHMAN BIN ZAHID
2. ZURINA ISMAIL (DR.)
3. NURUL SYAQIRAH ZULQERNAIN
4. NIK SURIATI NIK HASSAN
5. SITI SARAH MOHAMAD
6. NIK NOR HASIMAH NIK ISMAIL (DR.)