Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

被引：27

作者：

Chou, Sheng-Fang ^{[1
]}

Horng, Jeou-Shyan ^{[2
]}

Liu, Chih-Hsing ^{[3
]}

Huang, Yung-Chuan ^{[4
]}

Chung, Yu-Chun ^{[5
]}

机构：

[1] Ming Chuan Univ, Res Ctr Tourism Sch, Dept Hospitality Management, 5 De Ming Rd, Taoyuan 33348, Taiwan

[2] Jinwen Univ Sci & Technol, Dept Food & Beverage Management, 99 Anzhong Rd, New Taipei 23154, Taiwan

[3] Ming Chuan Univ, Res Ctr Tourism Sch, Leisure & Recreat Adm Dept, 5 De Ming Rd, Taoyuan 33348, Taiwan

[4] Ming Chuan Univ, Res Ctr Tourism Sch, Tourism Dept, 5 De Ming Rd, Taoyuan 33348, Taiwan

[5] Tamkang Univ, Dept Management Sci, 151 Yingzhuan Rd, New Taipei 25137, Taiwan

来源：

SUSTAINABILITY | 2016年 / 8卷 / 08期

关键词：

sustainable development; service innovation; restaurant; Taiwan; CORPORATE SOCIAL-RESPONSIBILITY; GROUNDED THEORY; SELF-EFFICACY; GREEN HOTEL; ADOPTION; FOOD; TOURISM; MANAGEMENT; FRAMEWORK; BUSINESS;

D O I：

10.3390/su8080739

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Sustainable service innovation is a critical attribute in restaurant management that is widely recognized by experts and restaurant owners. In this paper, we investigated ideas on sustainable service innovation in restaurants gathered from interviews with restaurant managers, government experts and scholars in Taiwan. The analytical results show that five dimensions are major indicators of sustainable service innovation in the restaurant management field. These include the following dimensions: sustainable service innovation, food service technology, organizational learning, adoption of innovation and organizational environment. We also found that these five dimensions are important and that they deeply impact restaurant performance. We discuss the characteristics of these five attributes, and talk about the theoretical and empirical implications of research findings.

引用

页数：19

共 82 条

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