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The Entrepreneur Woman: Challenges and Opportunities

100%
Loera M. R. C.
Zeszyty Naukowe Politechniki Częstochowskiej. Zarządzanie
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2023
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vol. 1
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issue 51
35-47
EN
In recent years, female entrepreneurship has increased considerably on a global and national scale, and Sinaloa is no exception. The contribution of women entrepreneurs to local economic development is recognized, however, information on female entrepreneurship is scarce. The aim of this article is to identify the characteristics of women entrepreneurs and their participation in the local economy in the state of Sinaloa, Mexico. An exploratory descriptive analysis of female entrepreneurship in Sinaloa was carried out. This research was conducted through secondary sources in order to investigate the characteristics from a qualitative approach. The main findings show that the female entrepreneur has capabilities that influence their entrepreneurship: work experience, they generally undertake entrepreneurship for socioeconomic needs (support for family income, improve standard of living), self-employment, new opportunities or increased income; family or friends are the main source of financing. In conclusion, the growth of female entrepreneurship is a natural evolution in the role of women in the labor force of our society. However, the main motivation that prevails is the need to obtain sources of income; likewise, women are able to perceive opportunities to be undertaken, although they are influenced by the fear of failure.
2
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Growth Strategies of Economic Group: Conservas La Costeña

51%
Sánchez B. P., Loera M. R. C., Rosas E. L. G.
Zeszyty Naukowe Politechniki Częstochowskiej. Zarządzanie
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2023
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vol. 1
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issue 51
161-175
EN
In Mexico, in the food and beverage sector, the participation of various economic groups or large companies does not escape an oligopolistic reality. The present work presents the case of an economic group or large company Conservas la Costeña, which was founded 100 years ago. The aim of the study was to analyze the growth strategies used by the La Costeña Group to consolidate itself in the food and beverage industry. The methodology was descriptive, historical and analytical; The information was collected from secondary sources by consulting both the database of the “Mundo Ejecutivo” and “Expansión” magazines and the company's website. The results indicate that the strategies used for business growth were self-financing, geographic expansion, diversification of products and brands, acquisitions, alliances and technological innovations in plants and distribution centers that have led the economic group in the area of canned goods and preserves to position itself successfully in the national market and participate in the international market in the era of globalization.
3
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Service Quality and Worker Training in 5-Star Hotel

51%
Loera M. R. C., Sanchez B. P., Echeagaray D. G. F.
Zeszyty Naukowe Politechniki Częstochowskiej. Zarządzanie
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2023
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vol. 1
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issue 51
23-34
EN
The quality system of a hotel is based on policies, standards and protocols, which must be put into practice and defined to exert constant improvement in the quality of the services offered in each of its departments; On the other hand, training involves providing all hotel staff with techniques to improve the quality of services and in the same way pro-vide human and economic growth to the company. The research aim is to analyze service quality and its relationship to worker training in a five-star HRHLC hotel; the case study of a hotel located in the tourist destination of Cabo San Lucas, B.C.S. in Mexico was used since it is an appropriate research design when one wishes to obtain concrete, contextual knowledge on a specific topic and allows one to explore the characteristics, key meanings and implications of the case. Information was collected through structured interviews and analysis of company reports. The results indicate that the hotel received an average rating of 8.8 regarding the perception of quality in service and customer attention, reflecting the fact that the hotel has an area of opportunity for improvement as being in a five-star category, the rating of quality service must be a minimum of 9.5. Regarding training, 100% of the staff received training on the use of the system, quality of service and safety and hygiene; 80% have been in the company for less than 6 months, reflecting the high staff turnover. In conclusion the five-star hotel and four-diamond chain needs to address areas of opportunity to improve the guests’ perception of quality and obtain the 9.5 rating that this category of hotel requires, as well as improve working conditions to increase staff retainment.
4
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Development of new products – alternative for entrepreneurship

51%
Ceceña L. J. V., Chávez E. C. M., Loera M. R. C.
Zeszyty Naukowe Politechniki Częstochowskiej. Zarządzanie
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2023
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vol. 1
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issue 51
188-196
EN
In processing companies, one of the problems they face is the final use of the waste generated by raw materials. For this reason, finding processing options for its use which at the same time generate income is an alternative for the management of new businesses. In Mexico, 33% of entrepreneurs seek to solve problems in the market or society, diversifying their source of income and expanding their creativity. The objective of this research is to develop new products from the industrial waste of shrimp and mango peels. The collection of information focused on the review of literature reports and reports from sources such as the Agro-Food and Fisheries Information Service (SIAP), the National Institute of Statistics and Geography (INEGI), the Council for Economic Development of Sinaloa (CODESIN), the Ministry of Economy, among others; contemplating the development of new products and entrepreneurship as an object of study. According to the diagnosis made by CODESIN, the areas with the greatest opportunity in the short term (1 to 3 years) to develop new products or, therefore, businesses in the bioeconomy area are processed foods, biofertilizers, and nutraceuticals. In conclusion, the development of a new product, such as shrimp and mango sauce, is an option for engineering and design, representing an area of opportunity for the operation of new businesses.
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