Comparative Evaluation of the External Social Capital of Food Firms Between Respondents

Abstract

Purpose: To investigate the external social capital of food firms. In addition, the comparative evaluation between respondents of genders, job positions, ages, academic standards, career seniority, and work location is one way to evaluate the external social capital of food firms.   Theoretical framework: Social capital affects innovation in firms and entrepreneurship, thereby bringing solutions to difficult situations for firms, and social capital also helps firms improve their adaptability, minimize risks, maintain existing economic strength, and affect business performance.   Method/design/approach: Data were collected through questionnaires sent to 200 employees of food firms, but only 156 questionnaires were suitable. SPSS was utilized for a comparative evaluation of the external social capital of food firms between respondents. Multiple statistical techniques were employed for data analysis, including SPSS via the independent t-test and ANOVA.   Results and conclusion: The study's results indicate that there is no difference in assessing the external social capital of food firms between different subjects in terms of gender, academic standards, work location, job position, career seniority, and age. This study offers theoretical and practical implications for improving the external social capital of the food firms in Hanoi, thereby improving business performance. Based on this result, the study proposes some recommendations for food firms.   Research implications: This research utilizes the external social capital mix concept based on prior studies in the realm of firms. Within the context of the digital transformation of the entire society, these variables are useful solutions for firms.   Originality/value: The analysis of the external social capital of food firms is one of the effective solutions that contributes to improving the business performance of food firms.