Browsing by Author "Diéguez-Soto, Julio"
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- Family management and firm performance in family SMEs: the mediating roles of management control systems and technological innovationPublication . Ruiz-Palomo, Daniel; Diéguez-Soto, Julio; Duréndez, Antonio; Santos, José António C.The aim of this research is to analyze the mediating role of the use of management control systems (MCS) and the achievement of technological innovation (TI) in the relationship between family management and firm performance in family small and medium-sized enterprises (SMEs). A questionnaire was conducted by 617 managers of family SMEs in Spain, and our model was tested using partial least squares. Our findings show that both MCS and TI play crucial mediating roles in the understanding of the relationship between family management and firm performance. As a result, family-managed firms that utilize MCS and produce TI are much more likely to generate better performance. These results encourage family managers to use formal MCS because in that way they will contribute to obtaining better firm performance, directly and indirectly through TI. We focus on private family SMEs, because these specific firms contribute significantly to the economies worldwide. This paper contributes to resolve the controversy regarding the relationship between family management and firm performance introducing MCS and TI as mediating factors.
- The effect of countries’ health and environmental conditions on restaurant reputationPublication . Fernández-Gámez, Manuel A.; Santos, José António C.; Diéguez-Soto, Julio; Campos-Soria, Juan A.Corporate reputation enhancement in the restaurant industry has recently been increasingly driven by the central importance of consumer review websites and customers’ greater awareness of sustainable practices regarding health and the environment. In this context, the research question of the present study was if there is a relationship between health and environmental conditions, and restaurants’ corporate reputation on a country level. Trying to answer this question, the present study sought to analyze the e ects of countries’ health and environmental conditions on their restaurants’ corporate reputation, thereby contributing to the existing knowledge about how sustainable environments influence the industry’s competitiveness. The research design included di erent methodological approaches, and was divided into three main phases: restaurant corporation identification, reputation database design, and results. To this end, reputation data from a consumer review website were gathered for a sample of restaurant corporations and establishments connected to the European countries on the Healthiest Country Index.The methods were based on regression analysis. The results indicate that restaurant reputation improves in healthy, sustainable environments, specifically in countries ranked as the healthiest. These findings provide a better understanding of how aspects related to health and environmental sustainability influence corporate reputation.