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At the end of the exercise, students will be able to identify the type of entrepreneur, apply Big Five Personality Traits characteristics of the successful entrepreneur, use the Porter five forces to define the company’s attractiveness, describe David’s three-stage framework, use David’s (2015) strategy formulation framework to propose appropriate strategies for a company, explain the interdependencies of the nine key elements of a business model and create the business model canvas.

The case focuses on Posh Nail Beauty (POSH), one of the leading manicure and pedicure companies in Malaysia. The case concentrates on the discussion of business development, business strategies and challenges of POSH.

The case study is suitable to be used by undergraduate students who are taking the courses such as entrepreneurship, business strategy and marketing related courses.

Teaching Notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes. Pearce and Robinson (2013). Strategic management: Planning for domestic & global competition, (13th ed.). McGraw-Hill/Irwin, New York. • Posh Nail Spa. (2017), available at www.poshnailspa.my/ • Posh! Nail Spa Presents The First Nail Art Fashion Show in Malaysia. (2016), available at http://femalemag.com.my/beauty/posh-nail-spa-presents-first-nail-art-fashion-show-malaysia/ • Scarborough and Cornwall (2015). Entrepreneurship and effective small business management, (11th ed.). Pearson, England. • Siaw (2015). “How to nail it: Plus the do’s and don’ts,” The Star, Malaysia. • This Local Nail Salon Is Going Beyond Mere Manicures. (2017), available at http://marieclaire.com.my/beauty/local-nail-salon-posh-nail-spa/ • Torlak and Şanal (2007). David’s strategy formulation framework in action: the example of Turkish Airlines on domestic air transportation. İstanbul Ticaret Üniversitesi Fen Bilimleri Dergisi, 6(12), 81-114. • David (2011). Strategic management (Concepts and cases)(Global Edition 13e). Pearson, Upper Saddle River, New Jersey.

CSS 3: Entrepreneurship.

Food waste among young consumers is a significant concern that threatens food sustainability due to consumption behaviour. This study has integrated the Theory of Interpersonal Behaviour to extend the Theory of Planned Behaviour to measure young consumer’s intention to reduce food waste in a developing country context. Bringing in emotion, habits, and facilitating conditions to predict the consumers' attitudes, this study assesses the intention to reduce food waste for corporate sustainability from the perspective of consumption.

Using a quantitative approach and purposive sampling, 205 samples were collected from the young generation aged 18 to 30, who frequently have meals at home. The PLS-SEM technique was employed to examine the hypothesised model.

The findings supported all the hypotheses mentioned where attitudes, subjective norms (SN) and perceived behavioural control (PBC) affect the intention to reduce food waste among young consumers. Furthermore, the other variables, namely, habits, emotions and facilitating conditions, also significantly impact the attitudes of the young generation.

Understanding young consumers' food waste behaviour is vital from the social, economic, and environmental perspectives. This study showcases a comprehensive food waste behaviour model among young consumers by integrating the Theory of Interpersonal Behaviour and the Theory of Planned Behaviour to examine the intention to minimise food waste. Practically, this study offers insights to business practitioners and communities in managing food waste from the young consumer perspective. Socially, this study supports the United Nations' (UN) Sustainable Development Goals (SDG) 12 by contributing to global food waste reduction efforts.