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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Agnieszka Tul-Krzyszczuk & Jerzy Gebski & Agnieszka Maciag, 2018. "Technological and Organisational Innovations in Catering Businesses (Innowacje technologiczne i organizacyjne w przedsiebiorstwach gastronomicznych)," Problemy Zarzadzania, University of Warsaw, Faculty of Management, vol. 16(79), pages 83-95.
    • Handle: RePEc:sgm:pzwzuw:v:16:i:79:y:2018:p:83-95
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    File URL: https://press.wz.uw.edu.pl/ems/vol16/iss79/4
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    More about this item

    Keywords

    technology innovations; organizational innovations; catering firms; products; processes; gastronomy and hospitality;
    All these keywords.

    JEL classification:

    • O31 - Economic Development, Innovation, Technological Change, and Growth - - Innovation; Research and Development; Technological Change; Intellectual Property Rights - - - Innovation and Invention: Processes and Incentives
    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy; Animal Welfare Policy
    • Q19 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Other

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