Background: the impetus for this study emanated from Covid-19 crisis in the context of Sweden's business environment in which numerous disruptions in business operations have been experienced. Organizational resilience has been selected as a positive strategic response by which resilience capabilities of sit-in restaurant managers in handling disasters and crises play an integral role so as to achieve future organizational success and continuity. Purpose: To apply resilience theory and develop some underlying themes from effective application of resilience strategies in sit-in restaurants during Covid-19 crisis. This thesis sought to identify similarities and differences in the application of organizational resilience strategies during crises. Resilience strategies categorized into four by Hillmann and Guenther (2020), that is, organizational flexibility, organizational adaptive capacity, organizational change capacity and organizational buffering capacity were tested and laid the foundation for development of new theoretical framework. Methodology: A qualitative study that involved six sit-in restaurants were randomly selected and the underlying themes of their resilience capabilities were analyzed. Semi-structured interviews and questionnaires were used to gather empirical data. Six interviews were conducted in which sit-in restaurant managers in Sweden were the interview participants. Findings: Research findings revealed that some sit-in restaurant managers were more resilient than others thereby contributing to survival of restaurants that they managed during crisis. Some managers only applied a selection of resilience strategies leading to declined resilience capabilities in managing crises contributing to business failure whereas an integrated approach in application of all resilience strategies contributed to effective crisis management. These findings laid the foundation for the development of new theory in organizational resilience.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:liu-178151 |
| Date | January 2021 |
| Creators | Makichi, Netsai Christine, Adadzewa Otu, Keziah |
| Publisher | Linköpings universitet, Företagsekonomi, Linköpings universitet, Filosofiska fakulteten |
| Source Sets | DiVA Archive at Upsalla University |
| Language | English |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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