Wok is a restaurant chain founded in Bogota in 1998. By 2011, Wok was on its path to becoming the first "green" restaurant chain in Colombia, following its strategic decision to integrally incorporate social and environmental dimensions into its value chain. At that point, consolidating its position as the leader in sustainability required more than philanthropic decisions from senior managers. How far should that transition progress? To what extent could Wok mobilize industry players without jeopardizing its competitive positioning? Did transition benefits outweigh costs? Were the risks worthwhile? Universidad de Los Andes' case collection

【書誌情報】

ページ数：20ページ

サイズ：A4

商品番号：HBSP-AN0003

発行日：2014/7/23

登録日：2015/2/5