Organisational ecology in the Danish restaurant sector

✍ Scribed by Anne-Mette Hjalager

• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 159 KB
• Volume: 21
• Category: Article
• ISSN: 0261-5177
• DOI: 10.1016/s0261-5177(99)00058-8

✦ Synopsis

The article demonstrates the high rates of organisational turmoil in the restaurant sector. The intensity of natural selection depends mainly on the age and size of the enterprise. A$liation with other enterprises increases the chances of survival, but only if there is a substantial number of units co-operating in a group. Surprisingly, the level of sta! competence and managerial capacity * measured in quantitative terms * cannot explain the level of success or failure in the restaurant business to any signi"cant degree. Organisational ecology, which constitutes the theoretical and methodological base of this article, is a promising research approach to tourism issues. The article, which focuses on explanations for the occurrence of life events in the restaurant sector, calls for more careful policy considerations than are often the case. In particular, human-resource-and labour-market-related actions should be critically reassessed.