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SÜRDÜRÜLEBİLİR REKABET AVANTAJI VE YAVAŞ İŞLETMECİLİK: ABD VE TÜRKİYE'DEKİ YİYECEK İÇECEK İŞLETMELERİ ÜZERİNE KARŞILAŞTIRMALI BİR ARAŞTIRMA

SUSTAINABLE COMPETITIVE ADVANTAGE AND SLOW BUSINESS: A COMPARATIVE RESEARCH ON FOOD AND BEVERAGE COMPANIES IN TURKEY AND USA

Journal Name:

  • Uluslararası Hakemli Beşeri ve Akademik Bilimler Dergisi

Publication Year:

  • 2013

Key Words:

Keywords (Original Language):

Author NameUniversity of Author
Abstract (2. Language): 
Markets have become more competitive by affects of globalization on capital, ideas and people mobility. As parallel to this situation companies in today's markets where the competition is more intense have engaged in efforts to sustain their lives by producing high quality products, in less time with lower cost. However, revealed ecological, economic and cultural problems which resulted from global business concept that developed and expanded after Industrial Revolution have required to existing business practices into question. In current competitive environment companies' realized the useless of traditional approaches and they looked forward to find new approaches which will provide them sustainable competitive advantage. In this context, this study includes a field research to understand affects of slow business that developed basis on Slow Food movement to companies' performance. Main purpose of field research which covers 206 food and beverage companies in Turkey and 228 in USA to compare performance of companies based on business approaches. The results of research; Companies which have higher local products and supplier utilization rate, companies which have higher rate regional staff, companies where has certificate, companies where have higher rate regional foods in their menus, and the companies where their entrepreneurs internalized the region have higher organizational performance than others. Therefore, in today's competitive environment these variables were determined as closely related to the performance of companies'. When companies' performances compared by business approaches, results show that slow business companies have higher performance than traditional business companies.
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Abstract (Original Language): 
Küreselleşme sermayenin, düşünce biçimlerinin ve insanların daha hareketli hale gelmesine neden olarak piyasaları daha rekabetçi konuma getirmiştir. Bu duruma paralel işletmeler daha yoğun rekabetin bulunduğu günümüz piyasalarında daha kısa zamanda, daha düşük maliyetli ve daha kaliteli ürünler üreterek yaşamlarını sürdürme çabasına girmişlerdir. Ancak Sanayi Devrimi sonrasında gelişen ve genişleyen küresel iş yapma anlayışı kapsamında olarak ortaya çıkan doğal, ekonomik ve kültürel problemler mevcut iş yapma anlayışının sorgulanmasını gerektirmiştir, işletmelerin de süregelen rekabet ortamında geleneksel yaklaşımların artık geçerli olmayacağının farkına varmasıyla yeni yaklaşımlara yöneldiği ve işletmeleri sürdürülebilir rekabet avantajı sağlayacak yeni yöntemleri bulmaya ittiği söylenebilir Bu kapsamda çalışmada Yavaş Yemek felsefesi temelinde geliştirilen yavaş işletmecilik anlayışının işletme performanslarına etkisini anlamaya çalışan bir alan araştırması yapılmıştır Türkiye'de 206 ABD'de 228 yiyecek içecek işletmesini kapsayan araştırmanın temel amacı işletmecilik anlayışına göre işletme performanslarının karşı-laştınlmasıdır. Araştırma sonuçlarına daha yüksek yerel ürün ve tedarikçi kullanım oranına sahip olan, daha yüksek oranda bölgesel personel çalıştıran, sertifikaya sahip, menude bölgesel yiyecek bulundurma oranının daha yüksek olduğu ve bölgeyi içselleştirmiş girişimcilerin işletmelerinin performanslarının daha yüksek olduğu görülmüştür Dolayısıyla bu değişkenlerin gunumuz rekabet koşullarında işletmelerin performanslanyla yafandan ilgili olduğu belirlenmiştir, işletmecilik anlayışları bakımından işletmelerin performanslan değerlendirildiğindeyse yavaş işletmecilik anlayışıyla yönetilen işletmelerin daha yüksek performansa sahip olduğu görülmüştür
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  • 5
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  • Turkish

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