Social innovation and environmental innovation is a fast-growing phenomenon. More and more businesses are trying to understand how social and environmental innovation can help their business model. The purpose of this paper is to examine the contribution of community involvement toward social and environmental innovation to achieve sustainable tourism development. Perceptions of 650 local community members of different tourist destinations of Jammu and Kashmir have been used to meet the objectives of the study. The structural equation modelling (SEM) technique has been used for determining the structural estimates between constructs with the help of Statistical Package for the Social Science (SPSS) and Analysis of Moment Structure (AMOS) software. Hypothesis testing revealed a positive impact of community involvement on social and environmental innovation. The results also depicted a positive impact of social and environmental innovation on sustainable tourism development.
Based on service dominant logic (SDL) and resource-based view (RBV), this study investigates the impact of service innovation-underlying dimensions, namely, technological innovation, organizational innovation and human capital innovation on market performance and employee productivity in the hospitality industry. The study also validates and confirms the multidimensionality of service innovation in the hospitality industry. Perceptions of 400 hotel managers were used to explore the relationship. Exploratory factor analysis and confirmatory factor analysis followed by structured equation modeling were employed to examine the data. The empirical results indicate that the three-dimensional model provides a solid foundation and accomplishes an excellent fit for data. Empirical results suggest that service innovation has an influential impact on market performance. Similarly, results demonstrate that service innovation has a positive influence on employee productivity. These findings offer insight into dimensionality and consequences of service innovation for academic research and bring value to service contexts particularly hospitality.
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