Department of Hotel and Institutional Catering

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Browsing Department of Hotel and Institutional Catering by Subject "Social capital"

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    Entrepreneurial resources and the well-being of women entrepreneurs in the hospitality industry of Uganda
    (Asia Pacific Journal of Innovation and Entrepreneurship, 2024-09-23) Najjinda, Shamirah; Akileng, Godfrey; Bagire, Vincent; Turyakira, Peter
    Purpose – The purpose of this study is to establish whether all the dimensions of entrepreneurial resources matter in fostering the well-being of women entrepreneurs. Design/methodology/approach – An explanatory research design was used to collect data through a questionnaire survey of 283 women entrepreneurs who benefited from the Uganda Women Entrepreneurship Programme (UWEP). This study used Statistical Package for Social Sciences to analyze the data. Findings – Study results show that social and human capital matter unlike financial capital in boosting the well-being of women entrepreneurs. Originality/value – This study provides maiden empirical evidence on contribution of entrepreneurial resource dimensions in fostering the well-being of women entrepreneurs, unlike extant studies that mostly focused on entrepreneurial resources as a global variable. This was done using evidence from Uganda, a developing context where the government and other stakeholders are still grappling with improving the wellbeing of women as a pathway for social-economic development. Keywords Entrepreneurial resources, Social capital, Human capital, Financial capital, Entrepreneurial well-being, Women entrepreneurs, Uganda
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    Social capital and sustainable growth of full-service restaurants in the global south: testing the mediating role of dynamic capabilities
    (Journal of Work-Applied Management, 2023-05) Shamirah, Najjinda; Kasimu, Sendawula; Samson, Omuudu Otengei; Ahmad, Walugembe; Saadat, Nakyejwe Lubowa Kimuli
    Purpose – The purpose of this study is to establish whether dynamic capabilities mediates the association between social capital and sustainable growth of full-service restaurants in Kampala, Uganda. Design/methodology/approach – This study is cross-sectional and correlational in nature. A self-administered questionnaire was used to gather data from 154 full-service restaurants in Kampala. Statistical Package for the Social Sciences (SPSS.25) and Medgraph – Excel Version were used to conduct correlation, hierarchical regression and mediation analysis on the data in order to establish the mediating role of dynamic capabilities. Findings – Study findings revealed that first, social capital and dynamic capabilities significantly predict sustainable growth of full-service restaurants, second, social capital is significantly associated with dynamic capabilities and third, dynamic capabilities significantly mediate social capital and sustainable growth of full-service restaurants. Originality/value – The study confirmed that dynamic capabilities significantly mediate social capital and sustainable growth of full-service restaurants unlike the previous studies that focused on the direct association between the study variables in explicating sustainable growth.