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Modern Approach to Business Continuity Management in Food

Author

Listed:
  • Silvius STANCIU

    (Dunarea de Jos University of Galati, Romania)

  • Nicoleta STANCIUC

    (Dunarea de Jos University of Galati, Romania)

  • Loredana DUMITRASCU

    (Dunarea de Jos University of Galati, Romania)

  • Costel NISTOR

    (Dunarea de Jos University of Galati, Romania)

  • Roxana SÎRBU

    (The Bucharest Academy of Economic Studies, Romania)

Abstract

The development of a lasting business must aim not only the common issues, specific to the current activity. The modern management systems quantify the potential action of certain new categories of factors, too, which may seriously affect the organizations, intervening in their normal operation. The losses due to the interruption of business may be significant, being necessary a flexible management system that ensures the development of the activity of oganization in case of certain critical situations, too.

Suggested Citation

  • Silvius STANCIU & Nicoleta STANCIUC & Loredana DUMITRASCU & Costel NISTOR & Roxana SÎRBU, 2012. "Modern Approach to Business Continuity Management in Food," Risk in Contemporary Economy, "Dunarea de Jos" University of Galati, Faculty of Economics and Business Administration, pages 71-74.
    • Handle: RePEc:ddj:fserec:y:2012:p:71-74
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    File URL: http://www.rce.feaa.ugal.ro/images/stories/RCE2012/economics/StanciuStanciucDumitrascuNistorSirbu.pdf
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    Citations

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    Cited by:

    1. Silvius STANCIU & Roxana SARBU, 2015. "Resilience in the Romanian Food Industry. Preliminary Research," Economics and Applied Informatics, "Dunarea de Jos" University of Galati, Faculty of Economics and Business Administration, issue 3, pages 69-74.

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