Вивчення задач, з якими стикаються мали та середні підприємства у галузі харчового обслуговування: приклад ресторанів Шрі-Ланки
DOI:
https://doi.org/10.26661/2522-1566/2021-4/14-08Ключові слова:
виклики, малі та середні підприємства, індустрія громадського харчування, ресторан, якістьАнотація
Малі та середні підприємства (МСП) відіграють важливу роль у туристичній індустрії Шрі-Ланки, тоді як про ресторанний сектор та його проблеми відомо відносно мало. Це дослідження має на меті вивчити проблеми, з якими стикаються ресторани малого та середнього бізнесу на Шрі-Ланці. Враховуючи відносно новий і невивчений характер дослідницької проблеми, було прийнято якісний, а саме множинний метод дослідження випадків. До двадцяти восьми респондентів, у тому числі власника ресторану, менеджера та двох клієнтів із кожного вибраного випадку, було звернуто цілеспрямовано. Глибокі інтерв’ю та спостереження були використані для збору даних, які потім аналізувалися за допомогою тематичного аналізу для висновку. Основними проблемами, які виділяють респонденти дослідження, є нестача кваліфікованих працівників, висока плинність робочої сили, жорстка конкуренція в галузі, неправильне розташування, збільшення бюджету туристів, відсутність технічної підтримки з боку державних органів та відсутність належної системи поводження з відходами. Результати дослідження підтверджують думку, що ресторанний сектор Шрі-Ланки потребує набагато більшої державної та інституційної підтримки. Таким чином, уряд та інші агенції підтримки МСП можуть використовувати ці висновки для розвитку сектору МСП для майбутніх програм. Крім того, це дослідження збагачує розуміння проблем, пов’язаних із досвідом шрі-ланкийських підприємців, на які впливають специфічні для галузі фактори.
JEL Classification: M 2.
Посилання
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Ahmed, A.,Sanober S.S., Naseer, R. & Asadullah, M. (2019). "Factors Affecting Customer Retention In The Restaurant Industry: Moderating Role Of Restaurant Location," IBT Journal of Business Studies (JBS), Ilma University, Faculty of Management Science, 15(2), 95-108.
Awan, U., Khattak,A., & Kraslawski, A. (2019) Corporate social responsibility (CSR) priorities in the small and medium enterprises (SME.s) of the industrial sector of Sialkot, Pakistan, Corporate social responsibility in the manufacturing and services sectors, Springer, Berlin, Heidelberg
Bennet, T. (2017) Marketing Strategies: How Small Restaurant Businesses use Social Media, PhD Thesis, Walden University
Chittithaworn, C., Islam, A., Keawchana, T., & Yusuf, D. H. (2011). Factors Affecting Business Success of Small & Medium Enterprises (SME.s) in Thailand. Asian Social Science, 7(5), 180-190.
Creswell, J. W. (2007). Qualitative inquiry & research design: Choosing among five approaches (2 ed.). Tousands Oaks, Califonia: SAGE.
Ekaterina, A., Daria P. & Wim V. (2021). Open innovation in SME.s: A process view towards business model innovation. Journal of Small Business Management, 59(1), 41-53.
Eravia, E., Handayani, T. & Julina (2015).The Opportunities and Threats of Small and Medium Enterprises in Pekanbaru: Comparison between SME.s in Food and Restaurant Industries. Social and Behavioral Sciences, 169 (1) 88 – 97.
Hwang, L.-J. J., & Lockwood, A. (2006). Understanding the challenges of implementing best practices in hospitality and tourism SME’s. Benchmarking:An International Journal, 13(3), 337-354.
Isara A.R., Isah E.C. & Lofor .P.V.(2010).Food contamination in fast-food restaurants in Benin City : Implications for food hygiene and safety. Public Health, 124(8):467-71.
Jayathilake, P. M. (2017). Risk management practices in small and medium enterprises. International Journal of Multidisciplinary Research, 2(7), 226-234.
Le, N.M. (2015) Small Ethnic Restaurant Business Owner Strategies to Remain Operable Beyond 7 Years, PhD Thesis, Walden University
Lonita, D. (2013).Success and Goals: An Exploratory Research in Small Enterprises. Procedia Economics and Finance, 6(1), 503-511.
Lussier, R. N., Bandara, C., & Marom, S. (2016). Entrepreneurship success factors: an empirical investigation.World Journal of Entrepreneurship, Management and Sustainable Development, 12(2), 37-51.
Luo, T., & Stark, P. B. (2014). Only the Bad Die Young: Restaurant Mortality in the Western US San Francisco: US Bureau of Labor Statistics.
Mann, R. (1998). Best practices in restaurant industry. Benchmarking for Quality Management & Technology,5(3), 184-199.
Marlow, S., Henry, C. and Cater, S. (2009). Exploring the impact of gender upon women‘s business ownership‘, International Small Business Journal, 27 (2), pp. 139- 148.
Marom, S., & Lussier, R. N. (2014). A Business Success Versus Failure Prediction Model .Business and Economic Research, 4(2), 63-81.
Muller, C., & Woods, R. H. (1991). The Real Failure Rate of Restaurants. Hospitality review, 61-65.
National Policy Framework for Small and Medium Scale Enterprise Development. (2015). Retrieved from Ministry of Industry and Commerce: http://www.industry.gov.lk/web/images/pdf/framew_eng.pdf
National Policy Framework Small and Medium Scale Enterprise Development. (2017). Retrieved from Ministry of Industry and Commerce: http://www.industry.gov.lk/web/images/pdf/framew_eng.pdf
OECD (2010) Entrepreneurship and Migrants: Report by the OECD Working Party on SMEs and Entrepreneurship. OECD.
Olaison, L., & Sorensen, B. M. (2014). The abject of entrepreneurship: failure, fiasco, fraud. International Journal of Entrepreneurial Behaviour& Research, 12(2) 193-211.
Oyedele, O., Oduyoye, O., Asikhia, O., Kabuoh, M., & Gloria, N. E. (2014). On Entrepreneurial Success of Small and Medium Enterprises. Journal of Economics and Sustainable Development, 5(16),14-25.
Parsa, H. G., Self, J. T., Njite, D., & King, T. (2005). Why Restaurants Fail. CORNELL UNIVERSITY, 46, 304-322.
Pezenka, I. and Weismayer, C. (2020) .Which factors influence locals’ and visitors’ overall restaurant evaluations?. International Journal of Contemporary Hospitality Management, 32( 9), 2793-2812.
Pushpakumari, M.D. (2008). Do Strategies Improve SME Performance? Meijo Asian Research Journal, 1.
Sarasvathy, S. (2001). Causation and effectuation: toward a theoretical shift from economic inevitability to entrepreneurial contingency. Academy of Management Review, 26(2), pp. 243-263.
SLTDA (2018). Annual Statistical Report 2017. SLTDA Retrieved from SLTDA:http://www.sltda.lk/sites/default/files/annual-statical-report-2017.pdf
SLTDA (2018). Annual Statistical Report 2017. SLTDA.
SLTDA (2019). Tourism Industry Report 2019 Q2. SLTDA
Stake, R. E. (2006). Multiple case study analysis. New York
Sternad, D., Krenn, M. & Schmid, S. (2017).Business excellence for SME.s: motives, obstacles, and size-related adaptations.Total Quality Management and Business Excellence, 30(2):1-18.
Surangi, HAKNS (2018).What influences the networking behavior of female entrepreneurs?: a case for the small business tourism sector in Sri Lanka. International Journal of Gender and Entrepreneurship, 2, 10(2), 116-133.
Task Force for SME Sector Development Program, National Strategy for SME development in Sri Lanka ,2002, IPS.
Yazan, B. (2015). Three Approaches to Case Study Methods in Education.The Qualitative Report, 20(2), 134-152. https://doi.org/10.46743/2160-3715/2015.2102
Yin, R. (2003). Case study research: Design and methods. Thousand Oak,CA: Sage.
Yin, R. (2009). Case Study Research: Design and Methods. Thousand Oaks, California: Sage Publications.
Yin, R. (2012). Applications of Case Study Research. Thousand Oaks, CaliforniaCalifornia: Sage Publications.
Yin, R. (2014). Case study research: Design and methods. Los Angeles: Sage Publications.
Yin, R. (2014). Case study research:design and methods (5 ed.). Tousands Oaks, Califonia: SAGE publications ltd.
Wongrassamee, S. G. (2003). Performance measurement tools: The balance scorecard and EFQM Excellence model. Measuring Business Excellence, 7(1), 14-29.
Завантаження
Опубліковано
2022-01-14
Номер
Розділ
Підприємництво, торгівля та біржова діяльність
Як цитувати
H.A.K.N.S., S. and P.S., E. (2022) “Вивчення задач, з якими стикаються мали та середні підприємства у галузі харчового обслуговування: приклад ресторанів Шрі-Ланки”, Менеджмент та підприємництво: тренди розвитку, 4(18), pp. 82–93. doi:10.26661/2522-1566/2021-4/14-08.
