Business Conditions for Service Cooperativization and/or Service Leasing

Abstract

Evaluation was made of technical and economic conditions at Ciro Redondo Catering and Sales Company (Empresa de Comercio y Gastronomía) in the province of Ciego de Avila, Cuba, for service cooperativization or service leasing, or both. The assessment techniques were team-working, survey to six executives and fifteen employees, interviews, and documentary review. The statistical procedure used was calculation of the standard product sample mean. Accordingly, new ways and methods are recommended to achieve the set goal. Although this study was done in a catering company, the outcome can be adjusted to other businesses with different kinds of services. The ways were classified into dimensions and each was broken down by indicators. The result revealed the existence of nine low-qualification indicators, which were used to make specific recommendations to the company. To conclude, new technical and evaluation parameters for the new business conditions were determined, and improvement ways were suggested based on the most negative items from the evaluation.