Organisational Resilience, Competitive Advantage and Performance among Restaurants in Kampala.
| dc.contributor.author | Kabandize, Duncan | |
| dc.date.accessioned | 2024-07-17T09:55:14Z | |
| dc.date.available | 2024-07-17T09:55:14Z | |
| dc.date.issued | 2023 | |
| dc.description | A Dissertation Submitted to Makerere University Business School (Faculty of Graduate Studies and Research) in Partial Fulfilment of the Requirements for the Award of Degree of Master of Business Administration of Makerere University. (PLAN A). | |
| dc.description.abstract | In Uganda, restaurants remain very popular among consumers because of their wide variety and affordable price. Despite of this importance, most restaurant businesses in Kampala have registered poor performance in terms of low financial results (financial perspective), and low non-financial performance (evidenced by poor customer services, poor service quality). This study examined the relationship between organizational resilience, competitive advantage and performance of restaurants. Specifically, to examine the relationship between; (i) organizational resilience and performance; (ii) competitive advantage and performance; (ii) Organizational resilience, Competitive advantage and Performance; (iv) the mediation effect of competitive advantage on the relationship between organizational resilience and performance. This study used a cross-sectional research design with a quantitative approach. The study covered a population of 120 restaurants in Kampala, a sample size of 92 restaurants was considered as guided by Krejcie and Morgan table (1970). Stratified random sampling was used given the differences in the services provided across the different restaurants. Primary data were collected using through a self-administered questionnaire which was checked for reliability (Cronbach) and validity (CVI). Data were analyzed using Statistical Package for Social Sciences program (SPSS) version 21 for descriptive, correlation, regression and mediation analysis. The results revealed that organizational resilience and competitive advantage are both significant predictors of the performance of Restaurants in Kampala. Overall, the model explains 48.2 percent variance in the performance. The study results further revealed a partial mediation effect of competitive advantage on the relationship between organizational resilience and performance. Implying that the effect of organizational resilience on the performance goes through the competitive advantage. The study suggests that Restaurants should have strategic plans that are flexible enough to deal with uncertainty; management should have strong relationships with business partners; having a solid restaurant crisis management plan in place, having an insurance policy; automating the entire process through the use of point of sale (POS) software that provide automated support; embracing value adding activities, staff motivation, tight cost controls and having competent and committed staff to achieve superior performance. | |
| dc.identifier.citation | Duncan, K (2023) Organisational Resilience, Competitive Advantage and Performance among Restaurants in Kampala. Unpublished Masters Dissertation Makerere University Business School. Kampala, Uganda | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12282/4847 | |
| dc.language.iso | en | |
| dc.title | Organisational Resilience, Competitive Advantage and Performance among Restaurants in Kampala. | |
| dc.type | Thesis |