Examinando por Materia "HORECA (Hoteles, Restaurantes y Catering)"

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    La importancia de la innovación y de los centros de beneficio en la creación de valor de una empresa
    (2019) Gómez Gómez, Claudia Patricia; Uribe, Margarita
    The strategic and economic impact of a new product line is to be analyzed in the context of a SME in Antioquia that sells tableware and crockery products for the institutional market known as HORECA “Hotels, Restaurants and Catering”. In 2015, it was innovated by introducing a new line of business; purchase, sale and installation of professional kitchen equipment. To achieve a high level in the learning curve of this business requires the acquisition of additional skills and knowledge. To this is added the requirement of greater physical, operational and financial resources such as workforce, machinery, equipment and working capital. On the other hand, the introduction of this innovation represents a key strategic movement to achieve a competitive advantage and positioning as an integral supplier. As a consequence, a substantial increase in income and profits and the pushed of the traditional line would be expected.