Testing the importance of 4th Industrial Revolution characteristics in the Hungarian environment comparison of SMEs' and business students' perception /
The 4th Industrial Revolution, or IR 4.0 for short, is being embraced by academics and practitioners alike. However, business readiness to meet the changes of the 21st century shows us a very diverse landscape. The most responsive players are progressive companies who must deliver a new way of think...
Elmentve itt :
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| Testületi szerző: | |
| Dokumentumtípus: | Könyv része |
| Megjelent: |
Faculty of Economics and Business Administration Doctoral School in Economics
Szeged
2020
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| Sorozat: | Proceedings of the Central European PhD Workshop on Technological Change and Development
4 |
| Kulcsszavak: | Kis- és középvállalkozások, Üzleti élet |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/77654 |
| Tartalmi kivonat: | The 4th Industrial Revolution, or IR 4.0 for short, is being embraced by academics and practitioners alike. However, business readiness to meet the changes of the 21st century shows us a very diverse landscape. The most responsive players are progressive companies who must deliver a new way of thinking, creating, and operating to stay competitive. In our research we chose to analyse the perception of these developments from the point of view of Hungarian small and medium-sized companies, and students, who are likely to generate the next new waves of innovation, technology orientation, and value creation. We approached Hungarian SMEs who are involved in and impacted by IR 4.0 challenges to analyse their understanding and ranking of the literature-driven characteristics of the 4th Industrial Revolution. In our study, we want to understand how Hungarian business students – soon to be employees and future entrepreneurs – perceive the pressure of IR 4.0 developments. Our aim was to identify links, dependencies, and gaps between Hungarian SMEs and business students who together will conjointly create new industrial opportunities. |
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| Terjedelem/Fizikai jellemzők: | 61-78 |
| ISBN: | 978-963-306-741-3 |