A Dissertation submitted in Partial fulfilment of the Requirement for the Award of
the Degree of Master of Business Administration ( MBA-Corporate Management)
of Mzumbe University
2015
Explaining the creation and discovery of opportunities among youths is a key part of
entrepreneurship as entrepreneurs identify business opportunities to create and deliver
value for stakeholders in prospective ventures. Despite significant progress in youths‘
understanding of discovering and creating opportunities as regards cultural tourism, they
still have limited knowledge on how to discover or create opportunities by taking
advantages of information asymmetries in markets. The general objective of the study
was to examine the opportunity creation and discovery for Chilunga Cultural Tourism in
Morogoro municipality. Case study research design was utilized in the methodology. A
sample size of 50 respondents was used in the study. Data collected were analysed and
processed through descriptive analysis.
The findings show that 90% of respondents reported that opportunity creation and
discovery at Chilunga Cultural Tourism has been facilitated by youth empowerment and
a passion for youth to search for self employment from the fact that formal employment
is scarce to the extent of creating new job opportunities from different corners. Likewise,
the majority of respondents 90% agreed that the extent of opportunity creation and
discovery at Chilunga Cultural Tourism can be termed as very good. This has been so
from the fact that many of the employees perceived the strategies put by the organisation
as a tool to raise their customers‘ satisfaction and organisational performance.
Furthermore, 84% of respondents argued that the environment for opportunity creation
and discovery has benefited Chilunga from the fact that its employees have taken charge
of social changes that has necessitated the people around the tourist sites to corporate
with the tourists visiting the sites something that necessitated the spill over effects in the
community around it. It is concluded that the organisation needs to implement and shape its products that seem to be of no value to customers as to let them be served according
to their tastes and preferences.