Doris Gomezelj Omerzel

Critical entrepreneur knowledge dimensions for the SME performance

Purpose – The purpose of this paper is to illustrate the entrepreneurship knowledge construct with its dimensions and its significance for the firm performance via a model. This research attempts to comprehensively examine the criteria for measuring entrepreneurial knowledge performance outcomes in small and medium enterprises. To date no studies developed a set of widely accepted measurement criteria associated to entrepreneur knowledge and firm performance. This paper, therefore, aims to fill the gap.Design/methodology/approach – Existing studies on entrepreneurial knowledge were reviewed and their limitations were identified. Mailed structured questionnaire data for this study were collected from SME in Slovenia (168 usable responses). Exploratory and confirmatory factor analysis with structural equation modelling was used to estimate the model.Findings – The model hypothesis on the relationship among entrepreneurial knowledge and performance were mainly supported, thus reflecting the positive effect o...

The support of employers in the system of workplace learning recognition

The EU objective - to become a knowledge-based society, can be realised only through an educational system that respects the principles of Life-Long Learning (LLL). The system of recognition and validation of all kinds of knowledge, without regard to how it has been acquired, is congruent with these principles. To be effective, the system for validation must be developed and performed with the cooperation of all interested parties: government, educational institutions, employers and employees. There are at least three parties that should be particularly interested in cooperating to perform the system of validation of non-formal and informal learning in the higher education (HE) area, i.e., employers, HE education institutions and individuals. This article focuses on the part of employers.

Developing and testing a multi‐dimensional knowledge management model on Slovenian SMEs

Purpose – The purpose of this paper is to use a structural equation modelling technique to verify a theoretically proposed model of knowledge management (KM).Design/methodology/approach – Existing studies on KM were reviewed and their limitations were identified. Mailed structured questionnaire data for this study were collected from small‐ and medium‐sized enterprises (SMEs) in Slovenia (168 usable responses). Exploratory and confirmatory factor analysis with structural equation modelling was used to estimate the model.Findings – The hypothesis on the multidimensionality of KM model were mainly supported.Research limitations/implications – The study is limited to Slovenian SMEs, but can be generalised to other regions. The study offers important contributions for research (KM construct) and for practice (improvements in SME KM).Practical implications – KM can have beneficial effects on the firms growth and profitability. The findings can be used to guide entrepreneur in efficient management of different...

Ensuring restaurant quality and guests’ loyalty: an integrative model based on marketing (7P) approach

Previous studies have highlighted the importance of several quality attributes in determining guests’ assessment of restaurant quality and their influence on building guests’ loyalty towards the restaurant service provider. However, no previous study has investigated which marketing quality dimensions (7P) really matter in assessing the quality of the dining experience and influencing the development of guests’ loyalty. The present study was, therefore, designed to develop an understanding of the relationships among these variables. An integrative marketing-oriented model was developed and tested using data collected from guests in the restaurant industry. Results reveal that guests perceive restaurant quality according to three marketing quality dimensions – (1) people, (2) placement, and (3) product (food) and physical evidences – while only the people dimension significantly influences post-purchase behaviour. Research results show that no other marketing dimensions are statistically significant in determining restaurant quality perception and guests’ loyalty development. Implications of the findings and areas for future research are discussed.

The influence of intellectual capital on innovativeness and growth in tourism SMEs: empirical evidence from Slovenia and Croatia

AbstractThe innovative capability of an organisation depends on the intellectual capital that it possesses. Our research attempts to examine the influence individual intellectual capital components have on the innovativeness and consequent growth of a company. This article proposes a classification and measurement method of intellectual capital, highlighting the following three components; human capital, organisational capital, and social capital. Our aim is to explain innovation performance and company growth by showing the importance of each intellectual capital dimension on a specific type of innovation (product, process, marketing, and organisational). To this end, a questionnaire survey was performed on 2800 Slovenian and 1700 Croatian small and medium enterprises (SMEs) in the tourism area. A data sample of 359 companies was analysed using SPSS 19 and the EQS 6 statistical programme to employ multivariate data analyses techniques through developed hypotheses.Abstract The innovative capability of an organisation depends on the intellectual capital that it possesses. Our research attempts to examine the influence individual intellectual capital components have on the innovativeness and consequent growth of a company. This article proposes a classification and measurement method of intellectual capital, highlighting the following three components; human capital, organisational capital, and social capital. Our aim is to explain innovation performance and company growth by showing the importance of each intellectual capital dimension on a specific type of innovation (product, process, marketing, and organisational). To this end, a questionnaire survey was performed on 2800 Slovenian and 1700 Croatian small and medium enterprises (SMEs) in the tourism area. A data sample of 359 companies was analysed using SPSS 19 and the EQS 6 statistical programme to employ multivariate data analyses techniques through developed hypotheses.

The Validation of Different Kinds of Knowledge at the Higher Education Level.

The creation of a flexible education system, including procedures for the validation of previous education and other forms of knowledge should be one of the objectives of higher education institutions as well as other institutions that are engaged in adult education. To be effective, the system must be developed and implemented in partnership with employers, individuals and educational institutions. This article describes the situation with respect to the recognition of prior learning in EU countries and the Slovenian reactions to them. Moreover, it presents the results of empirical research which investigated the motivation of educational institutions to co‐operate in the system established to validate non‐formal and informal learning.

A restaurant quality model based on marketing factors

Previous studies have highlighted the importance of several quality factors in guests’ assessment of restaurant quality. As there is no general consensus on which marketing quality factors really matter in assessing the quality of the dining experience in the previous literature, this paper describes and tests the development of a marketing-oriented Restaurant Quality Model (RQM 7P). In addition, this study tests whether guests’ perceive overall restaurant quality offerings as coherent. Special attention was devoted to a marketing perspective (7P). Following the discussion of the conceptualization and operationalization of the restaurant quality construct, the procedures used in constructing and refi ning a multiple-item scale to measure restaurant quality are described. Evidence of the scale’s reliability, factor structure and validity on the basis of analysing data is presented next. A sample of 1,998 valid questionnaires obtained by domestic guests in different restaurant facilities in Slovenia is analysed. Results show that guests perceive restaurant quality according to three marketing quality dimensions – (1) people, (2) placement, and (3) product (food) and physical evidences, while other marketing factors are not statistically signifi cant in determining restaurant quality. In addition, the results indicate that guests perceive restaurant quality offerings as highly incoherent. From a theoretical point of view, this study contributes by developing a restaurant quality model based on marketing factors. In addition, it is the fi rst study to test the perception of all seven marketing dimensions in the restaurant industry, and it provides insights regarding how guests perceive restaurant offering coherency. This research has thrown up many questions in need of further investigation. Future research should include a cross-national study involving different segments of guests in different types of food and beverage facilities.

Networking in the Tourism Industry: The Case of Three Neighbouring Mediterranean Tourism Destinations

The aim of this study is to get a better understanding of the benefits of networking activities among firms operating in the tourism industry. The study classifies a sample of 421 tourism firms from three Mediterranean countries – Croatia, Italy and Slovenia – into three distinct groups based on their networking activities – Non-networkers (group 1), Great Networkers (group 2) and Limited Networkers (group 3) – and seeks to identify similarities and differences among these groups. The research results show that tourism firms from these three groups differ from each other based on the firm’s country of origin, industry, age, size, and performance. According to the results, we may be able to advise firms operating in the tourism industry regarding how to increase their collaboration with their internal and external environment in order to achieve better firm performance.

R%D and education resources in innovation processes: evidence from Slovenia and the Visegrad Group

This article provides a cross-country analysis of the efficiency and effectiveness of innovation processes in the European Union countries, with a focus on Slovenia and the four countries of the Visegrad Group (the Czech Republic, Hungary, Slovakia and Poland). By examining relationships between different composite innovation indicators, our study reveals patterns in the input-output-outcome relationships at different stages of the innovation process and highlights country-specific bottlenecks and possible efficiency gains in the use of R%D and education resources. Benchmarking the effectiveness and efficiency of innovation systems and processes across selected countries is valuable for different target groups, to whom we offer insights into the R%D environment, barriers to technology transfer and possible improvements in innovation policies.

Knowledge as One of the Sources of Sustainable Competitive Advantages

The aim of this paper is to present some fundamental definitions of knowledge and to analyse some fundamental challenges regarding the knowledge capital of a firm. It reviews the literature pertaining to the assessment of knowledge assets. Companies have always been founded on knowledge. Veblen (1904) emphasises the importance of knowledge in companies. In 1959, Drucker defined knowledge as an importance source for the company. In 1977, Teece published the research on the transfer of knowledge and its influence on innovation. Solow (1956) and Arrow (1962) encouraged, through their learning curve theory, other economists to start considering knowledge as an economic resource. Nonaka and Takeuchi (1995), in their theory on knowledge-based organisations, further emphasised the importance of knowledge. Their thesis is that knowledge represents one of the sources of sustainable competitive advantages. Since knowledge assets are significantly important for the firm performance, this field is an exciting area for researchers and practitioners. Based on the studied literature, it can be concluded that the existing theoretical and applied research activities deal with the role of knowledge as a resource of sustainable competitive advantages for the firms.