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1 – 10 of over 8000Emel Memis Kocaman and Mehmet Kocaman
– The purpose of this paper is to determine the working conditions of the students of food and beverage management in the sector throughout their education.
Abstract
Purpose
The purpose of this paper is to determine the working conditions of the students of food and beverage management in the sector throughout their education.
Design/methodology/approach
The survey method was a direct (face-to-face) interview. The study included 145 undergraduate students studying in food and beverage management department. Data were collected through questionnaires. The questionnaire form was composed with students’ demographical information (age, gender, class), vocational education situations (high school education) and also sector experience.
Findings
The number of students working in pubs increases with grade and the students who had education in the cuisine department of vocational high schools had the highest number of students working in the cuisine in the sector. The working period of men were determined to be higher and the students who did not receive vocational education in high school were determined to have shorter working periods. The study concluded that the students had working experiences in different departments of sector throughout their education and businesses are inclined to employ individuals with educational backgrounds in this field.
Research limitations/implications
The research data is limited by the answers of the students which they gave to the questionnaire. The answers which the students gave are considered to be true. The research was only limited for the students studying in the food and beverage management education in a university located in Turkey. New research can be made regarding the food and beverage management education’s impact on the employment in the sector and the opinions of the sector managers.
Practical implications
As professional experience is an important indicator for success, application of education within a given sector is crucial. Informed manager and employee will enable the growth of the businesses, which in return will enable domestic and eventually national growth in the economy.
Social implications
In order for food safety within the food and beverage sector and the application of healthy nutrition methods the students studying in this field has important responsibilities. As the number of graduates raise and the employment of educated personnel, positive development in the health of the society and increasing the quality of services can be accomplished. This growth can be furthered with the legal incentives of the government that favours educated and well-informed employees. Especially with a legal obligation for the management of these food and beverage businesses to have had graduated with a bachelor’s degree, the service quality will experience a considerable increase in a short time. Such managers can help further aid personnel through job-shadowing. In accordance with the tourism investments, the education of young population in this area may contribute resolving unemployment problem.
Originality/value
The research will give an idea of the enterprises willingness of employing such students and the students’ trend on working in their professional sectors.
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Christos Konstantinidis, Stamatis Aggelopoulos, Maria Tsiouni and Evanthia Rizopoulou
The objective of this study is to estimate the competitiveness for both the Greek food and beverage industry as a whole and the flour and milling industry, justifying the certain…
Abstract
Purpose
The objective of this study is to estimate the competitiveness for both the Greek food and beverage industry as a whole and the flour and milling industry, justifying the certain economic factors and the way which these factors affect on it.
Design/methodology/approach
The Greek food and beverage firms which published their balance sheets for the studying period were studied. According to the existing literature two equations were created and estimated as a simultaneous equations system.
Findings
Summarizing the results both for the whole food and beverage industry and the flour milling industry are observed significant similarities on how certain economics factors such as profitability, market share, sustainable growth, age and operating costs affect on competitiveness as measured in this work. This may happen due to the high degree of concentration but also in the special characteristics which present both the Greek food and beverage industry and the flour milling sector.
Research limitations/implications
The fact that this work referred only in Greek firms can be a limitation of this research, in spite of that it can provide useful and safe conclusions for the Greek food manufacturing industry.
Practical implications
The provision of proposals for increasing firm competitiveness to managers as well as to policymakers.
Social implications
The importance of food and beverage industry for the Greek economy as well as that the flour milling industry holds an important position in the Greek food and beverage industry makes the study of the competitiveness for both of them to be important from both an academic and research perspective.
Originality/value
The Greek food and beverage industry is the strength of Greek manufacturing and at the same time an important lever for the development of the entire Greek economy. The high quality products it produces and the organized promotion of its products in international markets are elements that give it an advantage and stimulate its competitiveness. The flour milling industry is one of the sectors in which there is intense competition and whose presence in terms of sales, turnover, employment and gross value is particularly important, so a simultaneous study of these cases is very important.
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Antonio Iazzi, Lorenzo Ligorio, Demetris Vrontis and Oronzo Trio
The objective of the paper is to assess food and beverage companies' levels of communication about their activities and sustainability performances, in terms of their compliance…
Abstract
Purpose
The objective of the paper is to assess food and beverage companies' levels of communication about their activities and sustainability performances, in terms of their compliance with the requirements of the Global Reporting Initiative (GRI) Standards and the consistency of the contents of the sustainability reports they publish on the Sustainable Development Goals (SDGs).
Design/methodology/approach
To this end, a content analysis of the non-financial reports published by 102 food and beverage companies in the year 2018 has been conducted to identify the most adopted GRI guideline and the nature of the communicated SDGs. Finally, three t-tests have been used to understand how the presence on a listed market, the geographical settlement and nature of the company affects the corporate social responsibility (CSR) communication.
Findings
The study has revealed how the transition to the more recent GRI Standards guidelines is still on going. Also, it has emerged how food and beverage companies are supporting the pursuit of the SDGs through the reduction of work inequalities. At last, the analysis has showed how the presence on a listed market is a driver of CSR communication.
Originality/value
The findings of the present study provide a picture of the current CSR practices in the food and beverage sector and allow companies to effectively choose the most suitable non-financial indicators and GRI guidelines. Also, the present contribution has revealed the key SDGs considered by food and beverage companies.
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The COVID-19 pandemic impacted the food and beverage sector very severely. The complete breakdown of the supply chain and lack of customers was particularly challenging for…
Abstract
Purpose
The COVID-19 pandemic impacted the food and beverage sector very severely. The complete breakdown of the supply chain and lack of customers was particularly challenging for start-ups in the industry. Those that survived were the ones who made a timely and smooth transition in business models to become more technology driven. However, the issues faced and the ground realities of the extent of struggle that these start-ups went through are less understood in the scholarly literature, with most accounts being anecdotal. The purpose of this paper is to address these issues.
Design/methodology/approach
The present study attempts to bridge this gap by conducting a qualitative study to collect data from 35 owners/employees of food and beverage start-ups and using the grounded theory approach to code it and identify key themes.
Findings
Content analysis of the 35 responses revealed three main themes: the impact of the COVID-19 pandemic on operations of food and beverage start-ups, challenges due to the onset of the COVID-19 pandemic and combating the pandemic, divided into seven subthemes: differences in operations pre- and post-COVID, key changes experienced in operations post-COVID, problems arising in operations due to the pandemic, problems in the use of digital marketing due to the pandemic, problems in the use of technological platforms due to the pandemic, using innovative approaches and technological innovations and using disruptive technologies.
Originality/value
The study contributes novel insights by investigating the changes experienced by food and beverage start-ups due to the pandemic, the innovations introduced by them and the perception about the role of disruptive technologies in their postpandemic operations of food and beverage start-ups.
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Christos Konstantinidis, Dimitrios Natos and Konstadinos Mattas
In the midst of the Greek economic and financial crisis, food and beverage firms constitute one of the most dynamic parts of the Greek economy proved resilient in conditions of…
Abstract
Purpose
In the midst of the Greek economic and financial crisis, food and beverage firms constitute one of the most dynamic parts of the Greek economy proved resilient in conditions of economic turbulence. The purpose of this paper is to assess the competitiveness of the Greek food and beverage firms within the context of turbulent economic conditions and draw the relevant entailed agricultural policy viewpoints.
Design/methodology/approach
The analysis is based on competitiveness measures such as profitability and market share utilizing a sample of 550 firms which published their annual balance sheets the 2008–2012 period. The analysis takes place with the use of a simultaneous equations tobit model.
Findings
The main results show that market share, profitability and capital intensity affect positively both on market share and profitability, while operating costs have a negative and statistically significant effect on profitability. The rate of growth affects positively and statistically significant on profitability while the index of loans does not affect on market share. As the results indicate, food and beverages industry has proven resilient in conditions of economic turbulence without direct policy measures or subsidies.
Originality/value
Among other factors, the evolution of agricultural policy is affecting decisively the competitiveness of agro-food sector (Chaddad and Jank, 2006; Banse et al., 1999). Nevertheless, food competitiveness is significantly shaped and influenced within the broad economic climate of a country, region or the whole world. Thus, the present study tries to assess the competitiveness of Greek food and beverages sector in conditions of macroeconomic turbulence and draw the relevant entailed agricultural policy viewpoints.
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Shafqat Ullah, Zhu Jianjun, Khizar Hayat, Dario Natale Palmucci and Pavol Durana
Open innovation has attracted the attention of experts and business entities for the sustainable survivability of firms, especially in the post-COVID-19 era. The food and beverage…
Abstract
Purpose
Open innovation has attracted the attention of experts and business entities for the sustainable survivability of firms, especially in the post-COVID-19 era. The food and beverage industry has been facing sustainable survivability problems. It is important to identify and evaluate the factors of open innovation from the perspectives of the food and beverage industry. This study serves that purpose by identifying and evaluating the factors of open innovation in the post-COVID-19 era with a special reference to Pakistan's economy.
Design/methodology/approach
The present study integrates the Fuzzy Delphi Method (FDM), Interpretive Structural Modelling (ISM) and Matrice d’ Impacts Croises Multiplication Applique a Classement (MICMAC) methods to analyze the factors involved in the adoption of open innovation in the food and beverage industry in Pakistan. Firstly, based on an extensive literature review of the most relevant studies, the factors affecting open innovation have been identified and finalized using FDM and experts' opinions. Secondly, the hierarchical framework has also been prepared by implementing the ISM approach. Thirdly, the MICMAC approach was employed to evaluate the factors to examine the driving and dependence powers of the factors of open innovation adoption.
Findings
The study identified 17 factors of open innovation adoption in Pakistan's food and beverage industry and 16 factors were finalized using FDM. The ISM-MICMAC matrix unveiled that awareness seminars and training, along with a lack of executive commitments, were strong factors with high driving power, but these factors proved to be weakly dependent powers regarding the other factors. Moreover, a lack of innovation strategy, R&D and non-supportive organizational culture exhibited low driving power but strong dependent power.
Practical implications
The findings of the study could help firms and business entities understand the driving and dependent factors involved in open innovation for the sustainable survivability of the food and beverage industry. The study provides strong reasons to believe that an open innovation strategy, along with stakeholder collaboration, the adoption of rules and regulations and managerial commitment, could stimulate open innovation. Moreover, governments should promote the business sector, especially the food and beverage industry, to facilitate the sector while also providing awareness seminars and training, creating environments conducive to reducing innovation costs.
Originality/value
Some previous studies have analyzed the factors involved in green innovation from the perspective of the manufacturing industry and environmental protection. The present study is a pioneer study to examine the factors involved in the adoption of open innovation in the food and beverage industry in Pakistan from the perspective of the post-COVID-19 era. For this purpose, the present study uses an integrated Fuzzy Delphi-ISM-MICMAC approach for the analysis.
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Small and medium enterprises (SMEs) shape the economic landscape of many countries, acting as the foundation of entrepreneurship, on the one hand, and functioning as a highly…
Abstract
Small and medium enterprises (SMEs) shape the economic landscape of many countries, acting as the foundation of entrepreneurship, on the one hand, and functioning as a highly sensitive organism requiring special treatment, on the other. The resurgence of the interest in SMEs dates back to about 50 years ago, triggered by an observation of a substantial growth in the number of employees of SMEs operating in highly developed countries and of the resulting increasing role of such enterprises in generating national income. Earlier, it was commonly believed that the significance of SMEs was marginal in the economic reality, especially compared to large enterprises, often considered almost the only driving force behind the economic growth and development of a given country.
Although nowadays SMEs play an important part in both economic and social spheres, they tend to be defined in various ways. The applied criteria are of a quantitative and qualitative nature. Hence, the first part of this chapter offers a description of SMEs presented in these two perspectives. This is followed by a set of statistical data illustrating the significance of SMEs in the global and European economy. This background provides a means to define the food & beverage sector in the context of manufacturing, trade and services and to describe its present condition on the European market. A special emphasis is placed on the situation in six countries that took part in the studies: Spain, Germany, the United Kingdom, Croatia, Poland and Russia.
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Mustafizur Rahman, Md. Enjamamul Haque Emon, Mehedi Hasan Antor, Sifat Ajmeer Haque and Subrata Talapatra
The purpose of the research is to recognize and rank the barriers preventing Industry 4.0 (I4.0) adoption in Bangladesh’s food and beverage industries. It aims to highlight the…
Abstract
Purpose
The purpose of the research is to recognize and rank the barriers preventing Industry 4.0 (I4.0) adoption in Bangladesh’s food and beverage industries. It aims to highlight the major difficulties the sector is currently facing and offer a hierarchical framework for evaluating these barriers.
Design/methodology/approach
An exhaustive literature review was conducted along with expert interviews with academics and industry professionals to identify and assess the barriers. The interpretive structural modeling and Matrice d'Impacts Croisés Multiplication Appliquée à un Classement (ISM-MICMAC) approach was used to classify the identified barriers based on driving and dependent power and understand the interrelationships among them.
Findings
A total of 20 barriers to I4.0 adoption in the food and beverage sector of Bangladesh were identified. The top tier of significant barriers includes “Financial constraints,” “Lack of management support,” “Lack of research and development team,” “Lack of adequate skills in the workforce,” “Lack of digital strategy alongside resource scarcity” and “Employee resistance to change.”.
Practical implications
The created hierarchical framework offers a useful tool for dealing with the noted barriers and assisting with the successful adoption of I4.0 in the food and beverage sector. Businesses can overcome financial constraints by allocating enough resources and obtaining management support. By creating a focused research and development team and giving the workforce the necessary training, the lack of knowledge and skills can be overcome. By developing a thorough digital strategy and making sure that the necessary resources are available, resource scarcity can be overcome. Furthermore, effective change management methods can support the adoption of I4.0 technologies by overcoming employee resistance to change.
Originality/value
By concentrating specifically on the difficulties encountered by the food and beverage industries in Bangladesh as it attempts to adopt I4.0, this study contributes to the body of existing literature. The study’s originality lies in its thorough analysis of barriers and the use of the ISM-MICMAC approach to comprehend how these barriers interact with one another.
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Richard Carew and Wojciech J. Florkowski
This paper aims to examine the contribution of physical capital, skilled labor, research and development (R&D), and imports to the productivity of ten Canadian food and beverage…
Abstract
Purpose
This paper aims to examine the contribution of physical capital, skilled labor, research and development (R&D), and imports to the productivity of ten Canadian food and beverage manufacturing sectors.
Design/methodology/approach
A Cobb‐Douglas production function is estimated to discern the relative contribution of physical versus R&D knowledge capital in fostering productivity growth. The paper uses a balanced panel dataset and is based on pooled cross‐sectional time series data for ten food and beverage manufacturing industries over the period 1994‐2005. The methodological framework adopted in this paper is a cross‐sectionally correlated and time‐wise autoregressive model. Data employed in this paper are from Statistics Canada's annual survey of manufacturing industries and Canadian Socio‐economic Information Management computerized database.
Findings
The results show that food manufacturing productivity for ten food and beverage sectors is more responsive to physical capital than R&D knowledge capital. Some of the other determinants of labor productivity in food manufacturing included the contribution from university‐educated workers.
Originality/value
The paper is useful to both policy makers and academics in the research fields of R&D and productivity. It provides some interesting insights into the contribution of physical and knowledge capital to food manufacturing industry productivity.
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This study investigates the pricing decisions of the UK wholesale and retail food, beverages and tobacco sector over 2007–2016 using 19 four-digit level NACE Rev.2 classification…
Abstract
Purpose
This study investigates the pricing decisions of the UK wholesale and retail food, beverages and tobacco sector over 2007–2016 using 19 four-digit level NACE Rev.2 classification industries.
Design/methodology/approach
The Hall (1988) and Roeger (1995) model is employed to estimate the price-cost margin for the aggregate sector and each constituent industry.
Findings
The results suggest the presence of weak imperfect competitive conduct as the markup value is close to perfect competition. Moreover, it is found that industries with higher market share and liquidity reserves tend to charge a lower markup, validating the presence of price wars and competitive incentives in the sector.
Originality/value
This paper contributes to the literature of pricing decisions and how access to available liquidity may affect the selling price of products. The pricing strategies also depend on the market structure as firms operating in more competitive sectors may start price wars more often than their counterparts in more concentrated sectors. Therefore, this study adds value to the investigation of pricing decisions under liquidity constraints across the UK wholesale and retail food, beverages and tobacco firms.
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