Technological and Organisational Innovations in Catering Businesses
Technological and Organisational Innovations in Catering Businesses
Author(s): Agnieszka Tul-Krzyszczuk, Jerzy Gębski, Agnieszka Maciąg Subject(s): Social Sciences, Economy
Published by: Wydawnictwo Naukowe Wydziału Zarządzania Uniwersytetu Warszawskiego
Keywords: technology innovations; organizational innovations; catering firms; products; processes; gastronomy and hospitality
Summary/Abstract: The main aim of the article is to present certain aspects of technological and organisational innovationson the basis of literature and the results of the authors’ survey carried out among 99 representativesof catering businesses. The research was carried out in 2014-2016 and focused on technologicalinnovations. Its results indicate that improvements in the production process are contingent on thefinancial status of the firm and the scope of its activity. Low-calorie, organic and regional dishes werenovelties introduced by companies from the sector. When it comes to the organisational innovations,respondents tended to indicate the following: cheaper sources of supplies, new operation strategies,reorganisation of organisational structures and new marketing methods.
Journal: Problemy Zarządzania
- Issue Year: 16/2018
- Issue No: 6 (79)
- Page Range: 83-95
- Page Count: 13
- Language: English, Polish
