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Assessing The Competitiveness In International Cuisine Restaurants,Evaluacion De La Competitividad De Los Restaurantes De Cocina Internacional

Author

Listed:
  • Maria Magdalena Garcia Ramirez
  • Virginia Guadalupe Lopez Torres

Abstract

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.

Suggested Citation

  • Maria Magdalena Garcia Ramirez & Virginia Guadalupe Lopez Torres, 2014. "Assessing The Competitiveness In International Cuisine Restaurants,Evaluacion De La Competitividad De Los Restaurantes De Cocina Internacional," Revista Internacional Administracion & Finanzas, The Institute for Business and Finance Research, vol. 7(1), pages 79-88.
    • Handle: RePEc:ibf:riafin:v:7:y:2014:i:1:p:79-88
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    Keywords

    Competitiveness; Restaurants;

    JEL classification:

    • D22 - Microeconomics - - Production and Organizations - - - Firm Behavior: Empirical Analysis

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