巴塞罗那酿酒业的技术现代化和商业变革,1870-1913。钱德勒方法

IF 0.4 4区 历史学 Q4 BUSINESS Revista De Historia Industrial Pub Date : 2017-12-31 DOI:10.1344/RHI.V26I67.18189
X. Barber
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引用次数: 0

摘要

19世纪70年代初,巴塞罗那开始生产底发酵啤酒,这种饮料具有感官特征,使其更受欢迎:与当时生产的上发酵啤酒相比,酒精含量更低,泡沫更大,透明度更高。它的生产导致了对新技术的更大投资,包括人工制冷的生产,这导致了固定成本的显著增加。这一方面意味着需要外部资金。此外,由于生产过剩,它鼓励发展伙伴关系战略。最后,在规模经济的推动下,发起的合并出现了,并导致了1910年寡头垄断的形成。这些策略用于巩固巴塞罗那酿酒业的新结构,与钱德勒阐述的大企业原则有许多共同之处。
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Modernización tecnológica y cambio empresarial en la industria cervecera barcelonesa, 1870-1913. Un enfoque chandleriano
The start of the production of bottom-fermented beer in Barcelona, at the beginning of the 1870s, resulted in a drink with organoleptic characteristics that made it more popular: less alcohol and more frothy and transparent than the top-fermented beer made until then. Its production resulted in greater investment in new technologies, including the production of artificial refrigeration, which led to a marked increase in fixed costs. This meant, on the one hand, external financing requirements. Furthermore, it encouraged the development of partnership strategies due to overproduction. Finally, launched mergers appeared, motivated by the emergence of economies of scale and leading to the formation of an oligopoly in 1910. These strategies, used to consolidate a new structure in the Barcelona brewing industry, have many points in common with the principles of big business enunciated by Chandler.
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