Position of the Bakery Enterprises in the Czech Republic According to Detailed Specification of the Businesses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F17%3A74714" target="_blank" >RIV/60460709:41110/17:74714 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/doi.org/10.11118/actaun201765051719" target="_blank" >http://dx.doi.org/doi.org/10.11118/actaun201765051719</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/doi.org/10.11118/actaun201765051719" target="_blank" >doi.org/10.11118/actaun201765051719</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Position of the Bakery Enterprises in the Czech Republic According to Detailed Specification of the Businesses

Popis výsledku v původním jazyce

Bakery industry is one of the key sectors within the production of food products, however, there is a decrease of staff and lack of interest in studying or doing business in this branch, which is consistent with below average wage. Very low labour productivity associated with labour intensity and a low economic performance of the industry is also characteristic. This article aims to identify whether those unfavourably evolving characteristics are common to the entire industry, or relate only to specific types of businesses and if they differ significantly among these companies. The existence of companies with similar characteristics will be verified based on cluster analysis which will define the key players on the Czech market with bakery and confectionery products. The results show that there were statistically significant differences in most of the evaluated indicators among the companies producing bakery when we classify the companies according to their size, ownership and use of grant funds. Acc

Název v anglickém jazyce

Position of the Bakery Enterprises in the Czech Republic According to Detailed Specification of the Businesses

Popis výsledku anglicky

Bakery industry is one of the key sectors within the production of food products, however, there is a decrease of staff and lack of interest in studying or doing business in this branch, which is consistent with below average wage. Very low labour productivity associated with labour intensity and a low economic performance of the industry is also characteristic. This article aims to identify whether those unfavourably evolving characteristics are common to the entire industry, or relate only to specific types of businesses and if they differ significantly among these companies. The existence of companies with similar characteristics will be verified based on cluster analysis which will define the key players on the Czech market with bakery and confectionery products. The results show that there were statistically significant differences in most of the evaluated indicators among the companies producing bakery when we classify the companies according to their size, ownership and use of grant funds. Acc

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

50202 - Applied Economics, Econometrics

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

—

Svazek periodika

65

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

1719-1727

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85042869750