Fengzeng Xu
School of Management, Faculty of Management, Shandong University, 250100, Jinan, Shandong, People�s Republic of China
Huixin Yang
School of Management, Faculty of Management, Shandong University, 250100, Jinan, Shandong, People�s Republic of China
ABSTRACT
Prior research has not discussed the availability of leveraging resources in full-service sectors, which are facing a lot of challenges, such as a shrinking labor pool, increased competition, rising operating costs and an increasingly demanding customer base. Leveraging resources is a key element for resolving the constraints of full-service restaurants resources. Applying a social network perspective to this research, we use hierarchical regression of cross-functional data to conduct this research. 70 effective samples obtained by survey and questionnaires which were filled out by entrepreneurs or CEOs of full-service restaurants. Integrating human capital and social network with the literature on availability of leveraging resources, this study builds and tests a theoretical model that connects firm age, human capital and social networks with the availability of leveraging resources in full-service restaurants sectors. The results have revealed that social networks and firm age are key determinants for availability of leveraging resources in full-service restaurants sectors. In details, firm age were negatively related to availability of resources (β = -.25, p ≤ .05) and social networks were positively related to availability of resources (β = .46, p = .01).
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Received: June 11, 2013;
Accepted: October 08, 2013;
Published: November 12, 2013
How to cite this article
Fengzeng Xu and Huixin Yang, 2013. Leveraging Resources Availability of Full-service Restaurants a Social Network Perspective. Journal of Applied Sciences, 13: 4720-4725.
DOI: 10.3923/jas.2013.4720.4725
URL: https://scialert.net/abstract/?doi=jas.2013.4720.4725
DOI: 10.3923/jas.2013.4720.4725
URL: https://scialert.net/abstract/?doi=jas.2013.4720.4725
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