FROM THEORY TO PRACTICE: The Applications of Strategic Management from Various Industries Worldwide
Price : Rp 188.000;
First Edition, August 2026
17,6 x 25 cm, xvi + 199 Pages
ISBN: ………………………..
Authors:
Efin Shu, B.Bus., S.E., M.Par.
Editor :
……
Cover Design:
Riski Prahmana Putra
This book discusses:
This book contains a comprehensive discussion of the application of strategic management from theory to practice across various industries and national contexts worldwide. It provides an understanding of how organizations develop and sustain competitive advantage through cost strategies, differentiation, sustainable competitive advantage, competitive landscape assessment, and the effective utilization of organizational resources and capabilities. Perspectives from various industries, including hospitality, fast-food, aerospace, manufacturing, services, non-governmental organizations, green economy, agriculture, and food processing, are presented to illustrate how strategic management concepts can be applied according to the unique characteristics and challenges of different business environments. The book also addresses contemporary issues such as emotional intelligence, artificial intelligence, sustainable marketing practices, and value chain evaluation to provide a broader understanding of the changing nature of competition in the global business environment. By connecting strategic concepts with practical applications across diverse industries and countries, this book is intended to serve as a valuable reference for students, academics, practitioners, managers, and other readers seeking to understand how strategies are formulated, implemented, evaluated, and developed to respond to change and create sustainable competitive advantage.
The chapters to be discussed in this book:
Chapter 1: Strategic Management in the Competitive Landscape
Chapter 2: The Cost (Advantage) Strategy in the Hospitality Industry
Chapter 3: The Differentiation Strategy in Practice. The Perspectives of Various Industries Globally
Chapter 4: The Cost Leadership vs. The Differentiation Strategy in Practice. The Perspectives of Various Industries Globally
Chapter 5: Beyond Traditional Competitive Advantage: Sustainable Competitive Advantage
Chapter 6: The Competitive Advantage in the Hospitality Industry: The Issues of Emotional Intelligence (EI), Artificial Intelligence (AI), and Sustainable Marketing Practices
Chapter 7: Porter’s Five Forces Model Across Fast-Food, Aerospace, Non-Government Organizations (NGOs), and Hospitality Industries
Chapter 8: Porter’s Five Forces Model Application on the Green Economy Industries
Chapter 9: Porter’s Five Forces Model Application on Manufacturing vs. Service Industry
Chapter 10: Porter’s Five Forces Model Application in Various Industries in Indonesia
Chapter 11: Resources and Capabilities as a Pathway to Achieve Competitive Advantage in the Hospitality Industry
Chapter 12: Resources and Capabilities in Practice. The Industry and Country-Level Comparisons
Chapter 13: The Value Chain Evaluation in Practice. The Application in Agriculture and Food Processing Industries