Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants

Horng, Jeou‐Shyan; Chou, Sheng-Fang; Liu, Chih‐Hsing; Tsai, Chang-Yen

doi:10.1016/j.tourman.2012.11.002

Cited by 91 publications

(51 citation statements)

References 56 publications

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“…Innovation refers to the fulfillment of novel ideas held within an organization [2,17,22,34,35]. These ideas address issues that encourage new administration processes that mobilize support for change, that increase the need to overcome challenges and that involve individuals within organizations; in addition, all of these ideas can equally contribute to innovation [24,27].…”

Section: Literature Reviewmentioning

confidence: 99%

The Role of Sustainable Service Innovation in Crafting the Vision of the Hospitality Industry

et al. 2016

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Abstract:The purpose of this study was to examine the key characteristics of sustainable service innovation in the hospitality industry. We conducted a content analysis based on the interview records for 17 experts (including three academic scholars, three government officers and 11 top-level managers) with an average of 20 years of experience in the hospitality management domain in Taiwan. The analytical results conform to Amabile's (1988) componential theory of creativity and innovation and show that 11 characteristics are major indicators of sustainable service innovation in the hotel management field. These include the following characteristics: market position, customer satisfaction, service orientation, environmental thinking, employee involvement, incentive mechanism, human resource development, environmental services, cultural resource management, government policy and school education. Accordingly, using the integrated theory of sustainable service innovation and professional opinions from experts, we provide theoretical and practical implications for current and future trends on sustainability and innovation in the hospitality industry.

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Section: Literature Reviewmentioning

confidence: 99%

The Role of Sustainable Service Innovation in Crafting the Vision of the Hospitality Industry

et al. 2016

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“…Topics that have been studied include the role of eco-innovations in the choice of tourism establishments, such as restaurants [49], the types of eco-innovations adopted by restaurants [17,50] and by hotels [17,51], and the importance of using eco-innovations in the physical environment design of restaurants to generate an innovative atmosphere [52]. Importantly, eco-innovations include numerous activities that affect businesses and tourist destinations in areas such as energy; recycling; water; new construction development; interior design; engineering projects; responses to external environmental degradation; new products, processes, and business models; adaptations of products and existing materials; new materials; the use of eco-biological products; spatial planning; and the wellness industry, which, in some regions, may also include the development and transformation of organic products, eco-tourism, and therapeutic tourism.…”

Section: Evolution Of Eco-innovationmentioning

confidence: 99%

Shedding Light on Eco-Innovation in Tourism: A Critical Analysis

2016

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Abstract:The recent global increase in the competitiveness of tourism has made the implementation of eco-innovations a differentiating element among both the destinations and companies in the sector, with quality management and contribution to sustainable development being increasingly valued. However, the eco-innovations that have been developed and implemented in tourist industries have rarely been studied. In this study, the eco-innovations that have been developed and implemented by 57 tourism businesses worldwide are analysed. The identified eco-innovations are classified by using different qualitative methodologies. The obtained results shed light on the limited development of eco-innovations in the tourism industry and the industry focuses mainly on product eco-innovations. Several examples by the tourist sub-industry and types of eco-innovation are analysed. Furthermore, this study provides practical information about measures that both businesses and governmental organisations can adopt to promote eco-innovation in the sector.

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“…In this case study, the multiple criteria involved in the last five models are the four criteria used on TripAdvisor.com. As mentioned in Section 1, other influential factors (such as image and advertising) exist regarding potential tourists' restaurant decisionmaking (Heung, 2002;Horng, Chou, Liu, & Tsai, 2013) besides the four factors used on TripAdvisor.com. Predicting potential tourists' decisions for restaurants may be more accurate if all of these influential factors are taken into account, rather than considering only four.…”

Section: Methodsmentioning

confidence: 99%

A novel decision support model for satisfactory restaurants utilizing social information: A case study of TripAdvisor.com

et al. 2017

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h i g h l i g h t sA novel restaurant decision support model for TripAdvisor.com is established. Fuzzy sets are introduced to describe tourists' review information. A similarity method is developed to deal with sparse data. Bonferroni mean are introduced to consider interdependence among criteria. The model is tested through a case study of TripAdvisor.com. a b s t r a c tDecision support models for satisfactory restaurants have attracted numerous researchers' attention. Many extant models do not consider the active, neutral and passive information in online reviews all at once. Moreover, they ignore the effect of interdependence among criteria on tourists' decision-making. To cover these defects, this study proposes a restaurant decision support model using social information for tourists on TripAdvisor.com. The model introduces fuzzy sets to denote online reviews and utilizes Bonferroni mean to consider interdependence among criteria. Furthermore, it uses a novel similarity measurement which can handle sparse data in fuzzy environments. To validate the model, we conduct a case study of TripAdvisor.com which compares the proposed model with four other models. The performance of each model is evaluated by the metric called the mean absolute error. The study shows that the proposed model can effectively support tourists' decision-making and it performs better than the other four models.

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Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants

Cited by 91 publications

References 56 publications

The Role of Sustainable Service Innovation in Crafting the Vision of the Hospitality Industry

The Role of Sustainable Service Innovation in Crafting the Vision of the Hospitality Industry

Shedding Light on Eco-Innovation in Tourism: A Critical Analysis

A novel decision support model for satisfactory restaurants utilizing social information: A case study of TripAdvisor.com

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