Utilizing e-business technologies in supply chains: The impact of firm characteristics and teams

被引:70
|
作者
Johnson, P. Fraser [1 ]
Klassen, Robert D. [1 ]
Leenders, Michiel R. [1 ]
Awaysheh, Amrou [1 ]
机构
[1] Univ Western Ontario, Richard Ivey Sch Business, London, ON N6A 3K7, Canada
关键词
e-business; purchasing; teams; supply chain management; firm performance; resource based view; relational view; transaction cost economics;
D O I
10.1016/j.jom.2007.01.005
中图分类号
C93 [管理学];
学科分类号
12 ; 1201 ; 1202 ; 120202 ;
摘要
This paper presents findings from an exploratory study that analyzes the drivers and outcomes of e-business technology use in the supply chain. Using a combination of case studies and survey data from a diverse sample of industries, the research examines how industry context, firm characteristics and firm-level strategic resources, such as purchasing teams, influence the exploitation of e-business technologies and the relationship between e-business technology use and firm performance. Based on a synthesis of related literatures from transaction cost economics and the relational view of the supply chain, a two-dimensional framework for e-business technology is proposed with transactional and relational dimensions. However, empirical analysis indicated that transactional technologies can be further subdivided into two factors: dyadic cooperation and price determination. Significant differences were found between the two dimensions in terms of their overall levels of adoption, with dyadic coordination being the most widely adopted. In addition, the development of strategic resources expanded, in particular internal and customer teams, the use of e-business technologies expanded. Purchasing organizational structure and firm size also were positively related to the adoption of transactional e-business technologies. Finally, of particular importance to practitioners, e-business technologies targeted at reducing dyadic coordination costs lead to improved financial performance. (c) 2007 Elsevier B.V. All rights reserved.
引用
收藏
页码:1255 / 1274
页数:20
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