Factors influencing the profitability of small and medium-sized companies in the food sector

被引：0

作者：

Quezada, Estela Rodriguez ^{[1
]}

Jimenez, Araceli Hernandez ^{[2
]}

Quispe, Marisol Caceda ^{[3
]}

Santos, Fanny Elcira Barrantes ^{[4
]}

Cabrera, Carolina Ivon Cartes ^{[1
]}

Mella, Norma Alejandra Cofre ^{[1
]}

机构：

[1] Univ Bio Bio, Gest Empresarial, Andres Bello 720, Chillan 3780000, Chile

[2] Univ Istmo, Ciencias Empresariales, Carretera Chihuitan Ixtepec S-N, Oaxaca 70110, Mexico

[3] Univ ESAN, Ciencias Econ & Adm, Alonso de Molina 1652, Santiago De Surco 15023, Peru

[4] Univ Ciencias Aplicadas UPC, Postgrad UPC, Salaverry 2255, San Isidro 15036, Peru

来源：

REVISTA GALEGA DE ECONOMIA | 2025年 / 34卷 / 01期

关键词：

Covid-19; Food sector companies; Profitability; Redundancies; Decisions; DIFFERENTIATION; DETERMINANTS; PERFORMANCE; RESILIENCE; CONTEXT;

D O I：

10.15304/rge.34.1.9939

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

The food sector has been one of the most affected economic areas due to the restrictions that were put in place to mitigate the spread of Covid-19 during the pandemic. The purpose of this body of research was to determine the factors that affected the profitability of Chilean small and medium-sized companies in the food sector, from a contingency perspective and from the standpoint of resources and capability. To do this, quantitative research was conducted with a sample of 59 companies. The results of the logistic regression analysis indicated that when firms made three or fewer workers redundant, the probability that their performance would improve or remain the same rose by 422%. On the other hand, for each additional decision the firm made, this likelihood fell by 51%. Technology and size were not relevant for these types of companies.

引用

页数：28

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