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Business Fundamentals was developed by the Global Text Project, which is working to create open-content electronictextbooks that are freely available on the website http://globaltext.terry.uga.edu. Distribution is also possible viapaper, CD, DVD, and via this collaboration, through Connexions. The goal is to make textbooks available to the manywho cannot afford them. For more information on getting involved with the Global Text Project or Connexions email us atdrexel@uga.edu and dcwill@cnx.org.

Editors: Donald J McCubbrey (Daniels College of Business, University of Denver, USA) and Garry Woods (CommerceNext LLC, USA)

Reviewer: Richard A Scudder (Daniels College of Business, University of Denver, USA)

Competitive advantage

When you are starting your business, very likely you will just be interested in substituting computer-based information systems for keeping the basic records of your business and preparing the reports you need to be an effective decision-maker. As your business grows, however, you should start to think of the potential benefit of going beyond the basics, as larger companies do, and look for ways to use information systems for competitive advantage. Many people use the term “technology-enabled innovation” to describe this process. Since it is never too early for you to start thinking about such innovation, we’ll cover the topic now.

Just about all businesses have competitors and customers have choices as to which businesses they decide to patronize. For example, you, as a customer, may have several restaurants to choose from if you want to buy a meal. Each restaurant, therefore, has other restaurants as competitors. A restaurant will try to offer its customers a better meal at a better price so that their business is successful in comparison with the competition. This is what is meant by gaining a competitive advantage. Of course, if a restaurant is the only one in a small town, its owner does not have to worry so much about competition (unless someone else decides to open a restaurant and compete for its customers. Businesses that can gain an advantage over their competitors are the ones who will be successful and, as we saw in [link] Chapter 4, most small businesses that start up are doomed to fail. So, competitive advantage is important.

Porter and competitive advantage

In [link] Chapter 3, you were introduced to the ideas of Professor Michael Porter, whose ideas on how to achieve a competitive advantage, first introduced in the 1980’s The information on Michael Porter needs to be cited. have stood the test of time. Recall that Porter’s model consisted of three main categories:

  • The five Forces Model
  • Three Generic Strategies
  • The Value Chain

In this section we will discuss how the creative use of information technology and communications technologies (IS) can help organizations gain a competitive advantage. These ideas were first expressed in two separate Harvard Business Review articles Cite McFarlane and Porter/Millar. .

Use IS to alter the five forces in your favor. The five forces are illustrated in [link] :

Questions & Answers

Discuss the differences between taste and flavor, including how other sensory inputs contribute to our  perception of flavor.
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to drain extracellular fluid all over the body.
asegid
The lymphatic system plays several crucial roles in the human body, functioning as a key component of the immune system and contributing to the maintenance of fluid balance. Its main functions include: 1. Immune Response: The lymphatic system produces and transports lymphocytes, which are a type of
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Anatomy is the identification and description of the structures of living things
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Anatomy is the study of the structure of the body, while physiology is the study of the function of the body. Anatomy looks at the body's organs and systems, while physiology looks at how those organs and systems work together to keep the body functioning.
AI-Robot
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Enzymes are proteins that help speed up chemical reactions in our bodies. Enzymes are essential for digestion, liver function and much more. Too much or too little of a certain enzyme can cause health problems
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it is because of the enzyme that the stomach produce that help the stomach from the damaging effect of HCL
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function of digestive
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37 degrees selcius
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37°c
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36.5
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the normal temperature is 37°c or 98.6 °Fahrenheit is important for maintaining the homeostasis in the body the body regular this temperature through the process called thermoregulation which involves brain skin muscle and other organ working together to maintain stable internal temperature
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anaemia is the decrease in RBC count hemoglobin count and PVC count
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Organ Systems Of The Human Body (Continued) Organ Systems Of The Human Body (Continued)
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Source:  OpenStax, Business fundamentals. OpenStax CNX. Oct 08, 2010 Download for free at http://cnx.org/content/col11227/1.4
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