Technological and Organisational Innovations in Catering Businesses (Innowacje technologiczne i organizacyjne w przedsiebiorstwach gastronomicznych)

Agnieszka Tul-Krzyszczuk (), Jerzy Gebski () and Agnieszka Maciag ()
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Agnieszka Tul-Krzyszczuk: Gastronomy and Hospitality Management, Department of Organization and Consumption Economics, Faculty of Human and Consumer Sciences, Warsaw University of Life Sciences SGGW
Jerzy Gebski: Gastronomy and Hospitality Management, Department of Organization and Consumption Economics, Faculty of Human and Consumer Sciences, Warsaw University of Life Sciences SGGW
Agnieszka Maciag: Gastronomy and Hospitality Management, Department of Organization and Consumption Economics, Faculty of Human and Consumer Sciences, Warsaw University of Life Sciences SGGW

Problemy Zarzadzania, 2018, vol. 16, issue 79, 83-95

Abstract: The main aim of the article is to present certain aspects of technological and organisational innovations on the basis of literature and the results of the authors’ survey carried out among 99 representatives of catering businesses. The research was carried out in 2014-2016 and focused on technological innovations. Its results indicate that improvements in the production process are contingent on the financial status of the firm and the scope of its activity. Low-calorie, organic and regional dishes were novelties 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.

Keywords: technology innovations; organizational innovations; catering firms; products; processes; gastronomy and hospitality (search for similar items in EconPapers)
JEL-codes: O31 Q18 Q19 (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:sgm:pzwzuw:v:16:i:79:y:2018:p:83-95

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