摘要：This paper aimed to identify the impact of entrepreneurship strategies on achieving sustainable competitive advantage and any statistically significant differences in the level of achieving this advantage and in using entrepreneurship strategies which can be attributed to the company age and product type.To achieve these objectives,the descriptive analytical method was used.The study population was (16) very large companies for food industries consisting of (5416) participants.A sample of 359 participants was selected using the random stratified non-proportional method,and a questionnaire was used to collect the data.Results revealed that the companies pay attention to achieving the sustainable competitive advantage covering all its dimensions as well as to entrepreneurship strategies.There was also a significant difference in the impact of entrepreneurship strategies on sustainable competitive advantage based on the strategies.The most influential one was the dimension of proactiveness strategy,followed by the risk strategy dimension.There were also differences between the level of achieving sustainable competitive advantage according to the company age and product type and the level of applying entrepreneurship strategies according to company age.However,there was no difference in applying these strategies based on the product type.The study proposed a number of recommendations,including the need to enhance the level of achieving sustainable competitive advantage in all its dimensions,especially the efficiency dimension as it was the least achieved.It was also recommended to increase the use of entrepreneurship strategies for their positive impact on achieving the sustainable competitive advantage.
