Impacts of social capital and knowledge acquisition on service innovation: an integrated empirical analysis of the role of shared values

The impact of social capital and knowledge sharing intention on restaurants’ new product development

“…Cognitive capital, structural capital and relational capital contribute significantly to cooperative behaviors. We extend the work of previous studies by showing that ISC has an influence beyond knowledge acquisition (Huang and Liu, 2019) and knowledge collection and donation (Kim et al , 2013) on KSI. Therefore, positive organizational outcomes related to knowledge sharing, largely depend on organizational members’ willingness to consult with and learn from each other (Bock et al , 2005; Liao et al , 2018).…”

“…First, prior studies have failed to evaluate the relationship between ISC and ESC in a hospitality context. Second, we confirm that both ISC and ESC are determinants of KSI, even though existing studies evaluate ESC (Kim and Shim, 2018; Liu and Lee, 2015) and ISC (Huang and Liu, 2019; Kim et al , 2013; Tang et al , 2015) independently in explaining knowledge sharing or exchange behaviors. Third, despite the existence of restaurant innovation studies that identify both internal and external factors affecting innovation performance (Cho et al , 2017; Lee et al , 2016; Romero et al , 2019; Stierand et al , 2014), these studies fail to evaluate the effect of KSI on NPD in high-end restaurants.…”

“…In the hospitality literature, SC has been operationalized using three dimensions, capturing either internal (Huang and Liu, 2019; Kim et al , 2013; Liu, 2018; Tang et al , 2015) or external aspects (Cho et al , 2017; Liu and Lee, 2015). Recent integration of these two dimensions (de la Lastra et al , 2020; Tang, 2016) improves the ability to predict organizational behaviors and outcomes.…”

Exploring the Conceptual Structure of the Research on Innovation in Hotels through Co-Word Analysis

“…The cluster "knowledge and employee innovative behavior" (blue) encompasses papers that analyze the role of knowledge and knowledge-based resources (i.e., intellectual capital) in promoting innovation (e.g., Allameh 2018;Huang and Liu 2019;Nieves and Diaz-Meneses 2018;Nieves et al 2014) and papers that examine the determinants of employee innovative behavior (EIB) (e.g., Afridi et al 2020;Dhar 2016;Eid and Agag 2020;Jung and Yoon 2018;Nazir and Islam 2020;Schuckert et al 2018). In today's competitive world, knowledge is a key driver of sustainable innovative capabilities (Allameh 2018;Nieves et al 2016) and one of the main sources of value and competitive advantage.…”

“…One set of papers examines the link between the acquisition, sharing, and use of knowledge and innovation, namely service innovation and management innovation. External agents (e.g., academic researchers, consultants, and customers), external events (e.g., professional conferences), and internal agents (i.e., employees) are relevant sources of knowledge for developing innovation in hotels (Allameh 2018;Cheng et al 2018;Huang and Liu 2019;Nieves and Diaz-Meneses 2018;Nieves and Segarra-Ciprés 2015). Therefore, hotels can enhance their knowledge-based resources through external networks with academic researchers, artists, and consultants (Cheng et al 2018;Nieves and Segarra-Ciprés 2015).…”