ASSESSING THE COMPETITIVENESS IN INTERNATIONAL CUISINE RESTAURANTS,EVALUACION DE LA COMPETITIVIDAD DE LOS RESTAURANTES DE COCINA INTERNACIONAL
Maria Magdalena Garcia Ramirez and
Virginia Guadalupe Lopez Torres
Revista Internacional Administracion & Finanzas, 2014, vol. 7, issue 1, 79-88
This paper examines the competitiveness of companies whose business is the preparation and sale of food in establishments. The interest in this study is derived from the high rate of business closures in the short term within this sector. Competitiveness is measured through a questionnaire designed from a competitiveness map from the Inter-American Development Bank. Variables include quality assurance, human resources, innovation, information and communication technology, accounting and finance were collected. The research was conducted with international restaurants in the city of Ensenada, Mexico. The results indicate that on average the firms have a level of competitiveness. This implies opportunities for improvement in all variables, but mainly in human resources.
Keywords: Competitiveness; Restaurants (search for similar items in EconPapers)
JEL-codes: D22 (search for similar items in EconPapers)
References: View complete reference list from CitEc
Citations: Track citations by RSS feed
Downloads: (external link)
This item may be available elsewhere in EconPapers: Search for items with the same title.
Export reference: BibTeX
RIS (EndNote, ProCite, RefMan)
Persistent link: https://EconPapers.repec.org/RePEc:ibf:riafin:v:7:y:2014:i:1:p:79-88
Access Statistics for this article
Revista Internacional Administracion & Finanzas is currently edited by Terrance Jalbert
More articles in Revista Internacional Administracion & Finanzas from The Institute for Business and Finance Research
Bibliographic data for series maintained by Mercedes Jalbert ().