Riassunto analitico
The purpose of this thesis project is to investigate the dimensions of resilience – robustness, agility, integrity, redundancy, resourcefulness, hardiness and optimism – displayed by entrepreneurs operating in the food and beverage service sector, facing Covid-19 crisis during spring and summer 2020. Additionally, an assessment of the dynamic capabilities possessed and the learning process from a past-experienced crisis – the 2012 Emilia earthquake – is included in the evaluation of micro-small entrepreneurs’ resilience. The empirical investigation was conducted by adopting a quantitative method based on the administration of a structured questionnaire to a sample of enterprises operating in the foodservice sector (i.e. bars, restaurants, pubs, pizzerias, cafeterias etc.) located in some selected municipalities of the Province of Modena. The questionnaire was designed by considering a number of theoretical frameworks and scales elaborated by scholars on resilience’ measurement and dimensions. Then, the collected data were discussed and analyzed with the support of statistical measures and regression analysis. Findings are described and major implications, both from a theoretical and a managerial/public policies point of view, derived. This thesis project is a contribution to the research on resilience in the business and management field of study, by particularly focusing on SMEs and the poorly investigated food and beverage service context. Additionally, it brings to the area of research a novel context of crisis, such as Covid-19.
|