Resiliens i tid och otid
(2021) FEKH19 20202Department of Business Administration
- Abstract
- Purpose: The purpose of the study is to create a deeper understanding of how smallscale producing companies active in food manufacturing can become more
resilient to negative external influences such as global crises.
Methodology: The study has a qualitative research approach and is performed as a
multiple case study with an abductive approach. Through a comparative
research design, eleven semi-structured interviews were conducted. These
were transcribed and analyzed according to a thematic framework.
Theoretical perspective: The theoretical framework is based on resource-based theory, which forms the basis for dynamic capabilities. Furthermore, resilience is discussed as a dynamic capability that micro-enterprises can build in... (More) - Purpose: The purpose of the study is to create a deeper understanding of how smallscale producing companies active in food manufacturing can become more
resilient to negative external influences such as global crises.
Methodology: The study has a qualitative research approach and is performed as a
multiple case study with an abductive approach. Through a comparative
research design, eleven semi-structured interviews were conducted. These
were transcribed and analyzed according to a thematic framework.
Theoretical perspective: The theoretical framework is based on resource-based theory, which forms the basis for dynamic capabilities. Furthermore, resilience is discussed as a dynamic capability that micro-enterprises can build in order to create resilience to external stressors such as the Covid-19 pandemic.
Empirical foundation: The empirical foundation is based on interviews with elven microenterprises in the producing food industry.
Conclusions: It appears that the most common resilience factors in food-producing micro-enterprises are a positive attitude towards the crisis, experience and knowledge manifested through entrepreneurial characteristics, innovative sales channels that emerge in the characteristics of the business, and the company's human and social capital. An important observation is that micro-enterprises strengthen their resilience through closeness that is
found in companies' relationships with customers, suppliers, partners and
competitors. The micro-enterprises have to a lesser extent the resilience
factor that affects the company's challenges and strategic management.
Finally, relationships with institutions is the resilient factor that microenterprises have the least. (Less) - Abstract (Swedish)
- Syfte: Syftet med studien är att skapa en djupare förståelse för hur småskaliga producerande företag verksamma inom livsmedelstillverkning kan bli mer
motståndskraftiga mot negativ extern påverkan i form av globala kriser.
Metod: Studien har en kvalitativ forskningsansats och är utförd som en multipel
fallstudie med abduktiv ansats. Genom en komparativ forskningsdesign
genomfördes elva semistrukturerade intervjuer som transkriberades och
analyserade enligt ett tematiskt ramverk.
Teoretiska perspektiv: Det teoretiska ramverket har utgångspunkt i resursbaserad teori som utgör grunden för dynamiska förmågor. Vidare diskuteras resiliens som en dynamisk förmåga som mikroföretag kan bygga i syfte att skapa
motståndskraft mot externa... (More) - Syfte: Syftet med studien är att skapa en djupare förståelse för hur småskaliga producerande företag verksamma inom livsmedelstillverkning kan bli mer
motståndskraftiga mot negativ extern påverkan i form av globala kriser.
Metod: Studien har en kvalitativ forskningsansats och är utförd som en multipel
fallstudie med abduktiv ansats. Genom en komparativ forskningsdesign
genomfördes elva semistrukturerade intervjuer som transkriberades och
analyserade enligt ett tematiskt ramverk.
Teoretiska perspektiv: Det teoretiska ramverket har utgångspunkt i resursbaserad teori som utgör grunden för dynamiska förmågor. Vidare diskuteras resiliens som en dynamisk förmåga som mikroföretag kan bygga i syfte att skapa
motståndskraft mot externa stressfaktorer såsom Covid-19 krisen.
Empiri: Empirin utgörs av intervjuer med 11 mikroföretag inom
livsmedelsbranschen.
Resultat: Det framkommer att de vanligaste resiliensfaktorerna i
livsmedelstillverkande mikroföretag är en positiv inställning till kriser,
erfarenhet och kunskap som manifesteras genom entreprenöriella
karaktärsdrag, innovativa försäljningskanaler som framträder i företagets
karaktärsdrag, samt företagets humankapital och socialt kapital. En viktig
iakttagelse är att mikroföretagen stärker sin resiliens genom närhet som
återfinns i företagens relationer med kunder, leverantörer,
samarbetspartners och konkurrenter. Mikroföretagen innehar i lägre grad
resiliensfaktorn som berör företagets utmaningar och strategisk ledning.
Avslutningsvis är relationer med institutioner den resiliensfaktor som
mikroföretagen har i lägst grad. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9040817
- author
- Percy, Anton LU ; Kazazic, Dajana LU ; Nocentini Sköldebrink, Johanna LU and Holmqvist, Johan LU
- supervisor
- organization
- course
- FEKH19 20202
- year
- 2021
- type
- M2 - Bachelor Degree
- subject
- keywords
- Resursbaserad teori, Dynamisk förmåga: Resiliens, Covid-19, Mikroföretag
- language
- Swedish
- id
- 9040817
- date added to LUP
- 2021-03-18 08:49:26
- date last changed
- 2021-03-18 08:49:26
@misc{9040817,
abstract = {{Purpose: The purpose of the study is to create a deeper understanding of how smallscale producing companies active in food manufacturing can become more
resilient to negative external influences such as global crises.
Methodology: The study has a qualitative research approach and is performed as a
multiple case study with an abductive approach. Through a comparative
research design, eleven semi-structured interviews were conducted. These
were transcribed and analyzed according to a thematic framework.
Theoretical perspective: The theoretical framework is based on resource-based theory, which forms the basis for dynamic capabilities. Furthermore, resilience is discussed as a dynamic capability that micro-enterprises can build in order to create resilience to external stressors such as the Covid-19 pandemic.
Empirical foundation: The empirical foundation is based on interviews with elven microenterprises in the producing food industry.
Conclusions: It appears that the most common resilience factors in food-producing micro-enterprises are a positive attitude towards the crisis, experience and knowledge manifested through entrepreneurial characteristics, innovative sales channels that emerge in the characteristics of the business, and the company's human and social capital. An important observation is that micro-enterprises strengthen their resilience through closeness that is
found in companies' relationships with customers, suppliers, partners and
competitors. The micro-enterprises have to a lesser extent the resilience
factor that affects the company's challenges and strategic management.
Finally, relationships with institutions is the resilient factor that microenterprises have the least.}},
author = {{Percy, Anton and Kazazic, Dajana and Nocentini Sköldebrink, Johanna and Holmqvist, Johan}},
language = {{swe}},
note = {{Student Paper}},
title = {{Resiliens i tid och otid}},
year = {{2021}},
}