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

Abstract

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.

Linking Sustainable Human Resource Management in Hospitality: An Empirical Investigation of the Integrated Mediated Moderation Model

“…In other words, this study supports appropriate environments wherein job satisfaction can be created and strengthened by utilizing knowledge sharing processes. Expending prior human resource management research in hospitality [10,23], the results of this study also provided empirical support for the critical positive mediating effects of knowledge sharing in the relationship between job satisfaction and innovation capability.…”

“…This concept has been widely used for human outcomes which benefit long term sustainable performance in organizations [1,4]. Plenty of terms have been adopted to connect sustainability and human resource management activities including work satisfaction [14][15][16], a knowledge sharing system [17][18][19], the abilities of innovation [3,20,21], and performance at work [5,22,23] These terms may display in diverse approaches for organizational sustainable effectiveness, however, there has been no attempt to integrate them into a research framework to better investigate human and social outcomes particularly in hospitality sectors. Therefore, this study acknowledged that job satisfaction, knowledge sharing, innovation capability, and job performance will influence the extent for working people in an organization together providing positive influences on competitiveness and success of hospitality organizations.…”

¿Cómo influyen las prácticas verdes y el manejo del desperdicio alimentario en el capital de marca de los restaurantes?

“…Esta innovación, entendida como ambiental, se ha delimitado como las acciones implementadas por los diversos actoresempresas e individuos-para crear y desarrollar nuevos métodos, procesos, ideas y productos que contribuyan a la reducción de cargas ambientales, influyendo positivamente en el desempeño económico (Rennings, Ziegler, Ankele y Hoffmann, 2006). De este modo, se refleja que la sostenibilidad permite mejorar la competitividad empresarial cuando gira en torno a enfoques innovadores (Horng, Wang, Liu, Chou y Tsai, 2016). En el ámbito de los restaurantes, la idea de la innovación ecológica es bastante reciente y está aún poco arraigada.…”

La eco-innovación en las empresas mexicanas de alojamiento turístico

“…); ii) el medio ambiente es la fuente de extracción de los factores productivos empleados en toda organización; y iii) el medio ambiente es el vertedero al que van a parar los residuos y emisiones contaminantes. Los temas que se han estudiado en la literatura académica incluyen el papel de las eco-innovaciones en la elección de los establecimientos turísticos, como los restaurantes (Teng & Chang, 2014), los tipos de eco-innovaciones adoptadas por los restaurantes (Daim et al, 2013;Rodgers, 2007) y por los hoteles (Bastič & Gojčič, 2012;Horng et al, 2016), y la importancia de utilizar eco-innovaciones en el diseño del entorno físico de los restaurantes para generar una atmósfera innovadora (Horng et al, 2013).…”