A study on crisis preparedness of the organizations in Hong Kong

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A study on crisis preparedness of the organizations in Hong Kong

 

Author: Lee, Wai-fong Bertha
Title: A study on crisis preparedness of the organizations in Hong Kong
Degree: M.B.A.
Year: 1998
Subject: Crisis management -- China -- Hong Kong
Hong Kong Polytechnic University -- Dissertations
Department: Dept. of Management
Pages: viii, 79, [26] leaves : ill. (some col.) ; 30 cm
Language: English
InnoPac Record: http://library.polyu.edu.hk/record=b1436961
URI: http://theses.lib.polyu.edu.hk/handle/200/1034
Abstract: The main objective of this research is to investigate the overall level of crisis preparedness of the organizations in Hong Kong to ascertain the current status of crisis management programs in Hong Kong's organizations. The food manufacturing and beverages companies from the manufacturing industry, and banks and hotels from the service industry are chosen for the purpose of this study. The results of the survey have indicated that in terms of the four variables: types, phases, systems and stakeholders, the beverages industry is found to establish a higher priority in crisis management than the food manufacturing industry, whereas in the service industry, hotels tend to accord a higher priority than banks. Amongst the four industries, hotels have attained the highest overall average score, in terms of the overall level of crisis preparedness, followed by the beverages industry and the food manufacturing industry. The banking industry has attained the lowest overall average score. Overall, the level of crisis preparedness of the four industries in Hong Kong is not high. It is considered that much more efforts should be made by the organizations in Hong Kong to improve their overall level of crisis preparedness.

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