Vantagem competitiva: um estudo em pequenos negócios do setor de panificação

Abstract

The bakery sector is a segment with expressive statistical results and that accommodates a large number of companies that are obliged to identify and develop competitive advantages in relation to others, especially small businesses that operate in this branch. For this, there are theoretical approaches that guide the field of competitive advantage, both in its external aspect, as in the case of Porter's 5 forces, and internally, with the Resource-Based View (RBV).Thus, this study seeks to verify the compatibility between theories of competitive advantage and small businesses in the bakery sector. Bibliographic sources were used as research methods to objectively present the characteristics that make up each theory on competitive advantage, in addition to making use of a questionnaire to seek, with the sector entrepreneur, data that corroborate the theories and contribute to the generation of knowledge in this area. In this context, it could be concluded that the theories addressed are directly related to small businesses and their competitive capabilities, both internally and externally