Recursos e capacidades em situação de turnaround: um estudo de caso no negócio de alimentos

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dc.contributor.advisorMarcondes, Reynaldo Cavalheiropt_BR
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/5082252604805492por
dc.contributor.authorSilva, Carlos Vinníciuspt_BR
dc.creator.Latteshttp://lattes.cnpq.br/7752529903194814por
dc.date.accessioned2016-03-15T19:26:29Z
dc.date.accessioned2020-05-28T18:04:08Z
dc.date.available2016-02-24pt_BR
dc.date.available2020-05-28T18:04:08Z
dc.date.issued2015-11-05pt_BR
dc.description.abstractThe aim of this dissertation has been to understand the resource and capabilities that proved to be strategic in the turnaround process, creating value to the company customer, from the Resource Based-View RBV perspective. The research method adopted to this single case study was the exploratory descriptive with qualitative approach, applying an standardized script of open questions. The content analysis technique has been used for the data treatment. Eight business executives were interviewed from sales, marketing, research and development, pricing and profitability and supply chain area, which were working in the company when the turnaround process happened. The company is one of the most important global supplier companies for the food ingredients market, operating in the business-to-business segment. The results have indicated that the resources, technical expertise and sales team specifically prepared, and the capabilities, mindset change and synergy between the internal areas, were considered strategic due to the fact that they supported the turnaround strategies, enabling the company to recover its profitability. It has been found that the debility of these resources might lead the food ingredient market suppliers, which operate in the business-to-business segment, to operate like in the commodity segment and to face substantial difficulties to survive in the market. In addition to have these resources, the company must have the capability to keep them in synergy and focused on customer needs, thereby it might acquire competitive advantage.eng
dc.description.sponsorshipUniversidade Presbiteriana Mackenziept_BR
dc.formatapplication/pdfpor
dc.identifier.citationSILVA, Carlos Vinnícius. Recursos e capacidades em situação de turnaround: um estudo de caso no negócio de alimentos. 2015. 77 f. Dissertação (Mestrado em Administração) - Universidade Presbiteriana Mackenzie, São Paulo, 2015.por
dc.identifier.urihttp://dspace.mackenzie.br/handle/10899/23498
dc.languageporpor
dc.publisherUniversidade Presbiteriana Mackenziepor
dc.rightsAcesso Abertopor
dc.subjectempresa de ingredientespor
dc.subjectturnaroundpor
dc.subjectcriação de valorpor
dc.subjectrecursos e capacidadespor
dc.subjectingredient companyeng
dc.subjectturnaroundeng
dc.subjectvalue creationeng
dc.subjectcriação de valoreng
dc.subjectresource and capabilitieseng
dc.subject.cnpqCNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO::ADMINISTRACAO DE EMPRESASpor
dc.thumbnail.urlhttp://tede.mackenzie.br/jspui/retrieve/2841/Carlos%20Vinniciusaa.pdf.jpg*
dc.titleRecursos e capacidades em situação de turnaround: um estudo de caso no negócio de alimentospor
dc.typeDissertaçãopor
local.contributor.board1Miguel, Lilian Aparecida Pasquinipt_BR
local.contributor.board1Latteshttp://lattes.cnpq.br/9330290531104495por
local.contributor.board2Ferreira, Manuel Anibal Silva Portugal Vasconcelospt_BR
local.contributor.board2LattesManuel Portugal;Manuel Portugal Ferreira;Ferreira, M.P.por
local.publisher.countryBRpor
local.publisher.departmentAdministraçãopor
local.publisher.initialsUPMpor
local.publisher.programAdministração de Empresaspor
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