International Journal of Social Science and Humanities Research (IJSSHR) ISSN 2959-7056 (o); 2959-7048 (p)最新文献

{"title":"Leveraging Technology Integration in Kenya's Food & Beverage Industry for Competitiveness.","authors":"C. Mogaka, Sammy Odari, Wycliffe Arani","doi":"10.61108/ijsshr.v2i1.70","DOIUrl":"https://doi.org/10.61108/ijsshr.v2i1.70","url":null,"abstract":"Technology acts in the enterprise as a crucial lynchpin connecting functional areas. For more than 20 years, technology has been commonly defined as a vital instrument for efficient and competitive supply chain and logistics organizations. Kenyan food and beverage firms are vulnerable to SC disruptions and challenges, which are rooted in the lack of effective internal and external supply chains. As such, the disjointed nature of the food and beverage manufacturing subsector presents a significant challenge in relation to competitive advantage. Companies are enhancing competitiveness by strategically utilizing technology. Therefore, the main aim of the study was to evaluate the effect of technology integration on the competitive advantage of food and beverage manufacturing firms in Kenya. The study adopted a cross sectional survey. The target population was managers working along the supply chain from 270 food and beverage manufacturing firms in Kenya. Two-stage sampling design was employed. First stage, cluster random sampling was used to obtain 73 food & beverages manufacturing firms. Second stage, convenience sampling was used to select two participants from the 73 selected firms. Thus, a sample size of 146. Questionnaires were used to collect primary data using both the drop and pick and mailing methods. Secondary data was obtained through document analysis. Data was analyzed using SPSS version 28 to generate descriptive and inferential statistics. The study found that technology integration had a positive significant linear relationship with competitive advantage. Additionally, the competitive advantage is anticipated to grow for every unit increase in technology integration. Thus, the study concludes that the parameters of technology integration (automatic identification technology, advanced planning systems, transaction processing systems, and data sharing systems) are crucial in enhancing a company's competitive advantage in the food and beverage industry. The study also revealed that food and beverage manufacturing firms in Kenya have not standardized or managed the exchange of knowledge between cross-functional departments, improved demand forecasting accuracy, or reduced bottlenecks between internal processes and external suppliers. The study recommends implementation of a KMS that facilitates cross-functional knowledge sharing and standardization. Prioritize features like document management, collaboration tools, and knowledge repositories tailored to the industry's specific needs.","PeriodicalId":506641,"journal":{"name":"International Journal of Social Science and Humanities Research (IJSSHR) ISSN 2959-7056 (o); 2959-7048 (p)","volume":"358 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139796189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Leveraging Technology Integration in Kenya's Food & Beverage Industry for Competitiveness.","authors":"C. Mogaka, Sammy Odari, Wycliffe Arani","doi":"10.61108/ijsshr.v2i1.70","DOIUrl":"https://doi.org/10.61108/ijsshr.v2i1.70","url":null,"abstract":"Technology acts in the enterprise as a crucial lynchpin connecting functional areas. For more than 20 years, technology has been commonly defined as a vital instrument for efficient and competitive supply chain and logistics organizations. Kenyan food and beverage firms are vulnerable to SC disruptions and challenges, which are rooted in the lack of effective internal and external supply chains. As such, the disjointed nature of the food and beverage manufacturing subsector presents a significant challenge in relation to competitive advantage. Companies are enhancing competitiveness by strategically utilizing technology. Therefore, the main aim of the study was to evaluate the effect of technology integration on the competitive advantage of food and beverage manufacturing firms in Kenya. The study adopted a cross sectional survey. The target population was managers working along the supply chain from 270 food and beverage manufacturing firms in Kenya. Two-stage sampling design was employed. First stage, cluster random sampling was used to obtain 73 food & beverages manufacturing firms. Second stage, convenience sampling was used to select two participants from the 73 selected firms. Thus, a sample size of 146. Questionnaires were used to collect primary data using both the drop and pick and mailing methods. Secondary data was obtained through document analysis. Data was analyzed using SPSS version 28 to generate descriptive and inferential statistics. The study found that technology integration had a positive significant linear relationship with competitive advantage. Additionally, the competitive advantage is anticipated to grow for every unit increase in technology integration. Thus, the study concludes that the parameters of technology integration (automatic identification technology, advanced planning systems, transaction processing systems, and data sharing systems) are crucial in enhancing a company's competitive advantage in the food and beverage industry. The study also revealed that food and beverage manufacturing firms in Kenya have not standardized or managed the exchange of knowledge between cross-functional departments, improved demand forecasting accuracy, or reduced bottlenecks between internal processes and external suppliers. The study recommends implementation of a KMS that facilitates cross-functional knowledge sharing and standardization. Prioritize features like document management, collaboration tools, and knowledge repositories tailored to the industry's specific needs.","PeriodicalId":506641,"journal":{"name":"International Journal of Social Science and Humanities Research (IJSSHR) ISSN 2959-7056 (o); 2959-7048 (p)","volume":"69 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139856098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Remanufacturing Practices and Value Chain Performance in the Food and Beverage Industry in Kenya.","authors":"V. Dacha, Dr. Jane Queen Omwenga, Dr. Eric Namusonge","doi":"10.61108/ijsshr.v1i1.59","DOIUrl":"https://doi.org/10.61108/ijsshr.v1i1.59","url":null,"abstract":"With the age of e-procurement and consumer awareness, allowance for product returns is key in ensuring customer satisfaction and customer return. Value chains have been facing challenges such as waste accumulation, scarce resources and high material costs which could be reduced by returning waste products to the value chains for reusing, recycling and remanufacturing. The main objective of this study was to examine the influence of product returns on value chain performance in the food and beverage industry in Kenya. The study adopted a descriptive research design and the target population was 291 companies in the food and beverage industry. The sample population involved 74 companies in the food and beverage industry. Self-administered structured questionnaires were used to collect primary data. Data was analyzed using descriptive and inferential statistics. The study found that value chain performance was influenced positively and significantly by product remanufacturing practices and most of the food and beverage firms in the industry that are implementing remanufacturing practices are improving their value chain performance by minimizing waste and the need to purchase new raw materials thereby increasing operational efficiency. This research was based on remanufacturing practices and value chain performance in the food and beverage industry in Kenya and there is a need to undertake similar studies in retail or commercial sector and in other countries in order to uncover the underlying relationships between remanufacturing practices and value chain performance and the findings may identify interesting comparisons. This study adds to existing research on the subject of remanufacturing practices and value chain performance as it reveals that remanufacturing practices are necessary to promote optimization of the performance of the value chains. Based on the current Literature, studies focusing on the implementation of the remanufacturing practices are limited. There is no study that is linking remanufacturing practices and value chain performance of the food and beverage industry. Therefore, this is a pioneering study in both content and context.","PeriodicalId":506641,"journal":{"name":"International Journal of Social Science and Humanities Research (IJSSHR) ISSN 2959-7056 (o); 2959-7048 (p)","volume":"67 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139260820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}