19 October 2026
Assoc. Prof. Murat Doğan’s Article on Business Continuity in Gastronomy Businesses published!
The article titled “Business Continuity Perception in Gastronomy Businesses: A Quantitative Study on Corporate Capacity, Digital Infrastructure, and Operational Resilience,” authored by Assoc. Prof. Murat Doğan, an academic at Istanbul Gelisim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts, has been published in the international peer-reviewed International Journal of Business Continuity and Risk Management. The research examines the organizational and technological factors influencing gastronomy businesses’ preparedness for crises.
Published in Volume 16, Issue 2 of the journal in 2026, the study quantitatively examines the perceptions of 315 managers working in Türkiye’s foodservice sector regarding business continuity. Focusing on businesses’ capacity to maintain operations during crises such as pandemics, natural disasters, and supply chain disruptions, the research evaluates the role of organizational structures and digital infrastructure in operational resilience.
Business continuity perceptions of 315 managers examined
Assoc. Prof. Doğan’s research employed the Perceived Organizational Business Continuity (POBC) scale, adapted specifically for the gastronomy sector. Data collected from participants were analyzed to examine the relationships between business continuity perceptions and variables such as management structure, employee numbers, information technology capacity, daily production volume, and business operating models. The study also conducted validity and reliability analyses of the adapted scale. As a result, it provided a measurement tool that can be used in future academic research to evaluate perceptions of crisis preparedness among gastronomy businesses.
Digital infrastructure and organizational capacity emerged as key factors
The research findings revealed that business continuity perceptions were significantly higher among businesses operating internationally than among those operating on a national scale. The number of information technology personnel, the size of administrative and production teams, and daily production capacity were also identified as significant factors influencing managers’ assessments. In particular, the findings suggested that small-scale businesses with limited human resources and digital infrastructure may be more vulnerable in terms of crisis preparedness.
These results highlighted that resilience in gastronomy businesses depends not only on maintaining daily operations but also on management capacity and technological resources established before crises occur.
A noteworthy finding regarding food safety responsibilities
One of the study’s notable findings was that no statistically significant difference in business continuity perceptions was identified between managers with food safety responsibilities and those without such responsibilities. This finding points to the need to strengthen the relationship between food safety practices and strategic business continuity planning. The research emphasizes the importance of businesses adopting an integrated approach to risk assessment, crisis preparedness, and operational sustainability rather than focusing solely on regulatory compliance and routine inspection procedures.
Recommendations developed to strengthen crisis preparedness in the gastronomy sector
The article presents recommendations aimed particularly at improving the resilience of small and medium-sized foodservice businesses. These recommendations include supporting investments in digital infrastructure, developing business continuity guidelines for businesses, and expanding training programs based on crisis simulations. The research also indicates that improving organizational planning, employee competencies, and operational flexibility could strengthen businesses’ preparedness for unexpected disruptions. The study emphasizes that crisis management should not be limited to measures implemented after a problem occurs. Instead, it should evolve into a comprehensive management approach that is planned in advance, regularly evaluated, and integrated throughout the organization.
An academic contribution to international literature
Published on pages 203–225 of the International Journal of Business Continuity and Risk Management, the article contributes to existing research by examining business continuity in gastronomy businesses through quantitative data. By testing a measurement tool adapted to the gastronomy sector and demonstrating the importance of organizational capacity and digital competencies, the study offers valuable insights for both future academic research and the strategic decision-making processes of business managers.
As Istanbul Gelisim University Faculty of Fine Arts, we congratulate Assoc. Prof. Murat Doğan and wish him continued success in his academic endeavors.