dc.creator | Jorge Avendano-Alcaraz | |
dc.creator | Louise Kelly | |
dc.creator | Rosa Nelly Trevinyo-Rodríguez | |
dc.creator | Sergio Madero Gómez | |
dc.date | 2009 | |
dc.date.accessioned | 2019-10-08T20:34:11Z | |
dc.date.available | 2019-10-08T20:34:11Z | |
dc.identifier | http://www.redalyc.org/articulo.oa?id=20511993009 | |
dc.identifier.uri | http://hdl.handle.net/11285/634708 | |
dc.description | Being a family business is not good or bad per se; it is an extra characteristic that management has to deal with. In fact, family influence can become a blessing or a curse for a company, depending on how family members handle Key Success Family Factors (KSFF). This paper presents the Two Stages Scoring (TSS) model, a tool that companies can use to develop a competitive advantage based precisely on family influence. TSS Model is based on results obtained in a Mexican Family Businesses research, in which the relationship between family influence and firm performance was tested. The variable "family influence" was measured through the common F-PEC instrument and by FAMILIAL INDEX, while the "firm performance" was measured by CEO level of satisfaction on six financial performance dimensions. Conclusions of the research include that family influence-firm performance relationship is not high for this sample of companies and, as a consequence, the TSS model is proposed based on the idea that firm performance is related more effectively to the KSFF. | |
dc.format | application/pdf | |
dc.language | en | |
dc.publisher | Pontificia Universidad Javeriana | |
dc.relation | http://www.redalyc.org/revista.oa?id=205 | |
dc.rights | Cuadernos de Administración | |
dc.source | Cuadernos de Administración (Colombia) Num.39 Vol.22 | |
dc.subject | Administración y Contabilidad | |
dc.subject | Mexican family businesses | |
dc.subject | competitive advantage | |
dc.subject | key success family factors | |
dc.title | A FAMILY-BASED COMPETITIVE ADVANTAGE: HANDLING KEY SUCCESS FAMILY FACTORS IN MEXICAN FAMILY BUSINESSES | |
dc.type | Artículo científico | |