FORMALISATION OF STRATEGIC MANAGEMENT AND ENTERPRISE SIZE IN THE RESTAURANT SECTOR: FACTORS OF INSTITUTIONALISATION OF MANAGEMENT PRACTICES
DOI:
https://doi.org/10.62536/sjehss.2026.v4.i6.pp75-80Keywords:
Strategic management, formalisation, enterprise size, small business, restaurant business, chi-square test, institutionalisation.Abstract
The article investigates the relationship between restaurant enterprise size and the degree of formalisation of strategic management under conditions of a rapidly developing tourism destination. Based on a survey of 42 managers of seven leading tourist-oriented restaurants in Samarkand, Pearson's chi-square test establishes a statistically significant association between enterprise size and the degree of formalisation of strategic practices (χ² = 13.7; p = 0.008; Cramér's V = 0.40). Small independent establishments, which constitute the numerical majority of the sector, are characterised by the lowest formalisation level, positioning them simultaneously as the main reserve for raising the strategic maturity of the industry and as the priority audience for managerial development programmes.
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