The IRMA Community
Newsletters
Research IRM
Click a keyword to search titles using our InfoSci-OnDemand powered search:
|
Resilience, Redundancy, and Their Relationship to Business Longevity in the Spanish Food Industry
|
|
Author(s): Luis A. Millán-Tudela (University of Alicante, Spain), Bartolomé Marco-Lajara (University of Alicante, Spain), Javier Martínez-Falcó (University of Alicante, Spain & University of Stellenbosch, South Africa)and Eduardo Sánchez-García (University of Alicante, Spain)
Copyright: 2024
Pages: 18
Source title:
Business Continuity Management and Resilience: Theories, Models, and Processes
Source Author(s)/Editor(s): José Carlos Rouco (Universidade Lusófona, Portugal)and Paula Cristina Nunes Figueiredo (Universidade Lusófona, Portugal)
DOI: 10.4018/979-8-3693-1658-0.ch006
Purchase
|
Abstract
In this research work, a study is carried out on the relationship between business resilience (divided into robustness, agility, and integration) and longevity, as well as the role of redundancy in this phenomenon, all applied to the Spanish food industry. The results obtained show that resilience is not a homogeneous capability among the companies considered but is based on a transition from agility to robustness, which indicates the need for organizations to consider this conditioning factor in their strategic actions.
Related Content
|
Deepa Mukherjee.
© 2026.
14 pages.
|
|
Aqsa Yaqoob, Amena Zehra Ali, Minhaj A. Qidwai.
© 2026.
30 pages.
|
|
Zoella Ali.
© 2026.
36 pages.
|
|
Sobia Ali, Sofia Ali, Aabdar Hidayat.
© 2026.
42 pages.
|
|
Rohit Kumar, Shameen Arif.
© 2026.
34 pages.
|
|
Muhammad Younus Ijaz.
© 2026.
28 pages.
|
|
Arfa Masihuddin, Waqas Hameed, Mohammad Asim, Syed Mairaj Shah.
© 2026.
42 pages.
|
|
|