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Product Diversification in the Restaurant Industry as a Competitive Advantage

Product Diversification in the Restaurant Industry as a Competitive Advantage

José G. G. Vargas-Hernández, Rogelio Rivera-Fernández, Juan Luis Martínez-Padilla
Copyright: © 2018 |Pages: 13
ISBN13: 9781522557722|ISBN10: 1522557725|EISBN13: 9781522557739
DOI: 10.4018/978-1-5225-5772-2.ch007
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MLA

Vargas-Hernández, José G. G., et al. "Product Diversification in the Restaurant Industry as a Competitive Advantage." Managing Sustainable Tourism Resources, edited by Debasish Batabyal, IGI Global, 2018, pp. 149-161. https://doi.org/10.4018/978-1-5225-5772-2.ch007

APA

Vargas-Hernández, J. G., Rivera-Fernández, R., & Martínez-Padilla, J. L. (2018). Product Diversification in the Restaurant Industry as a Competitive Advantage. In D. Batabyal (Ed.), Managing Sustainable Tourism Resources (pp. 149-161). IGI Global. https://doi.org/10.4018/978-1-5225-5772-2.ch007

Chicago

Vargas-Hernández, José G. G., Rogelio Rivera-Fernández, and Juan Luis Martínez-Padilla. "Product Diversification in the Restaurant Industry as a Competitive Advantage." In Managing Sustainable Tourism Resources, edited by Debasish Batabyal, 149-161. Hershey, PA: IGI Global, 2018. https://doi.org/10.4018/978-1-5225-5772-2.ch007

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Abstract

In this chapter, product diversification is analyzed in the restaurant industry. The restaurant industry is competitive and companies are constantly on the move, seeking competitive advantage. The result is that product diversification gives companies a competitive advantage.

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