| dc.contributor.advisor | Huseyin Arasli | |
| dc.contributor.author | Abono Durand Akoh | |
| dc.date.accessioned | 2021-09-03T16:31:51Z | |
| dc.date.available | 2021-09-03T16:31:51Z | |
| dc.date.issued | 2021 | |
| dc.identifier | no.uis:inspera:80420649:35477053 | |
| dc.identifier.uri | https://hdl.handle.net/11250/2773335 | |
| dc.description.abstract | These findings suggest that managers and other stakeholders, such as government need to consider strategies that work in general and specific to different conditions or nature of the business in question. There is a need for government support to be adequately communicated and not taken for granted. Businesses should use challenges or crises as opportunities for innovation and creativity. The limitation of the study is that it was qualitative exploratory research limited to only five restaurants and their owners or managers. Therefore, future studies should consider looking at a large sample of restaurants so that the findings can be generalisable and including other stakeholder. | |
| dc.description.abstract | These findings suggest that managers and other stakeholders, such as government need to consider strategies that work in general and specific to different conditions or nature of the business in question. There is a need for government support to be adequately communicated and not taken for granted. Businesses should use challenges or crises as opportunities for innovation and creativity. The limitation of the study is that it was qualitative exploratory research limited to only five restaurants and their owners or managers. Therefore, future studies should consider looking at a large sample of restaurants so that the findings can be generalisable and including other stakeholder. | |
| dc.language | eng | |
| dc.publisher | uis | |
| dc.title | The gastronomy city of Bergen, Norway in the face of the Covid-19 pandemic. | |
| dc.type | Bachelor thesis | |
