A HYBRID MODEL OF COMPETITIVE ADVANTAGE BASED ON BOURDIEU CAPITAL THEORY AND COMPETITIVE INTELLIGENCE USING FUZZY DELPHI AND ISM-GRAY DEMATEL(STUDY OF IRANIAN FOOD INDUSTRY)
A HYBRID MODEL OF COMPETITIVE ADVANTAGE BASED ON BOURDIEU CAPITAL THEORY AND COMPETITIVE INTELLIGENCE USING FUZZY DELPHI AND ISM-GRAY DEMATEL(STUDY OF IRANIAN FOOD INDUSTRY)

Summary/Abstract: Competitive advantage is an important issue emphasized in management and strategic planning over the past few years. This study was aimed to comprehensively evaluate competitive advantage and design and explain a hybrid model of competitive advantage based on Bourdieu capital theory and competitive intelligence using fuzzy Delphi and ISM-Gray DEMATEL in Iran Food Industry. This article applies a method to managers, with the findings indicating that the firms will not be able to achieve competitive advantage in the market unless they are formed by a high start-up capital and a high competitive intelligence and awareness on the part of the managers as to the business conditions. Such factors enable organizations to make better use of their own cultural and social capitals. Also, the optimal use of social and cultural capitals ameliorates the competitive advantages of the organizations. The authenticity and the economic values added of organizations are further enhanced by obtaining competitive advantage. Promo organizations’ credit and brand improves their economic and market value added, which, in turn augment their capitals and economic assets.

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