A study on the perceived organisational business continuity of foodservice executives

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dc.authorscopusid57194018695
dc.authorscopusid58159156400
dc.contributor.authorDoğan, Murat
dc.contributor.authorYazıcı, Selim
dc.date.accessioned2024-09-11T19:58:00Z
dc.date.available2024-09-11T19:58:00Z
dc.date.issued2023
dc.departmentİstanbul Gelişim Üniversitesien_US
dc.description.abstractBusiness continuity is a strategic approach that aims to identify, analyse, and mitigate the effects of potential unusual hazards on businesses. By adopting this approach, foodservice companies can ensure that their basic business processes continue uninterrupted, regardless of the cause of the business interruption, crisis, or disaster. To understand foodservice managers’ perceived organisational business continuity and the challenges they face, a two-stage qualitative research study was conducted. Firstly, a group interview was conducted, and the analysis of the data resulted in categorising the managers’ perceived organisational business continuity into four main themes and their business continuity challenges into eight themes. It was found that the foodservice managers’ coordination of the food safety management system played a crucial role in understanding and creating business continuity in foodservice. Overall, it was determined that a new strategic approach that focuses on employees and all stakeholders rather than just technology-oriented applications would be necessary. Copyright © 2023 Inderscience Enterprises Ltd.en_US
dc.identifier.doi10.1504/IJBCRM.2023.132919
dc.identifier.endpage322en_US
dc.identifier.issn1758-2164en_US
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85171131950en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage302en_US
dc.identifier.urihttps://doi.org/10.1504/IJBCRM.2023.132919
dc.identifier.urihttps://hdl.handle.net/11363/8392
dc.identifier.volume13en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInderscience Publishersen_US
dc.relation.ispartofInternational Journal of Business Continuity and Risk Managementen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240903_Gen_US
dc.subjectbusiness continuity; business interruptions; food safety management system; foodserviceen_US
dc.titleA study on the perceived organisational business continuity of foodservice executivesen_US
dc.typeArticleen_US

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