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1.
Operational crisis management techniques in the catering industry in times of recession : the case of the municipality of Piran
Marko Kukanja, Tanja Planinc, 2013, original scientific article

Abstract: This study examines crisis management techniques in the catering industry. The sur- vey was conducted in the municipality of Piran, the most developed Slovenian municipality in terms of tourism and an important tourist center in the northern Mediterranean. This paper investigates the response of the catering industry to the economic crisis by analyzing the use of different micro-level crisis practices in the catering industry. The study uses a questionnaire to evaluate the importance and usage of different crisis management techniques in the catering industry. The findings indicate a high level of inconsistency between the importance and usage of crisis management techniques. Government assistance is by far the most important and most used technique in times of crisis. Suggestions for future research and useful information for managers of catering facilities are provided.
Keywords: recession, crisis management, catering industry, municipality of Piran
Published in DKUM: 06.09.2023; Views: 220; Downloads: 0

2.
The interplay among restaurant SMEs' financial, quality, and managers' perceived business performance : a balanced scorecard approach
Marko Kukanja, Tanja Planinc, Anja Žnidaršič, 2023, original scientific article

Abstract: The present study aims to test a simplified version of the balanced scorecard (BSC) model for restaurant industry SMEs. This study aims to determine if (I) restaurant managers' perceived business performance correlates to SMEs' (II) actual financial and (III) quality performance. A new variable, the manager's perceived business performance, was added in light of the unique characteristics of restaurant SMEs. We hypothesized that all three business perspectives are positively correlated since restaurant managers must have realistic perceptions of SMEs' business performance. A total of 266 questionnaires were obtained from restaurant managers, and 1,330 questionnaires were obtained from restaurant guests. SMEs' official financial reports served as the basis for the analysis of financial data. Exploratory factor analysis and correlation analysis were used to investigate the relationships among the three perspectives. Results indicate that managers' perceptions of business performance are not correlated to SMEs' actual financial performance, and managers have realistic perceptions about the quality of what restaurants offer. Interestingly, SMEs' financial performance is not correlated to guests' perceptions of quality. Introducing a new internal perspective indicates the incoherence among the three BSC perspectives. Furthermore, using selected variables highlights the necessity of raising the managerial perspective in future restaurant SME studies.
Keywords: restaurant industry, balanced scorecard, quality, SMEs, Slovenia
Published in DKUM: 01.08.2023; Views: 490; Downloads: 36
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