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Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

Author

Listed:
  • Sheng-Fang Chou

    (Research Center of Tourism School, Department of Hospitality Management, Ming Chuan University, 5 De Ming Road, Gui Shan District, Taoyuan County 33348, Taiwan)

  • Jeou-Shyan Horng

    (Department of Food & Beverage Management, Jinwen University of Science and Technology, No. 99, Anzhong Rd., Xindian Dist., New Taipei City 23154, Taiwan)

  • Chih-Hsing Liu

    (Research Center of Tourism School, Leisure & Recreation Administration Department, Ming Chuan University, 5 De Ming Road, Gui Shan District, Taoyuan County 33348, Taiwan)

  • Yung-Chuan Huang

    (Research Center of Tourism School, Tourism Department, Ming Chuan University, 5 De Ming Road, Gui Shan District, Taoyuan County 33348, Taiwan)

  • Yu-Chun Chung

    (Department of Management Sciences, Tamkang University, No. 151, Yingzhuan Road, Tamsui District, New Taipei City 25137, Taiwan)

Abstract

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.

Suggested Citation

  • Sheng-Fang Chou & Jeou-Shyan Horng & Chih-Hsing Liu & Yung-Chuan Huang & Yu-Chun Chung, 2016. "Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan," Sustainability, MDPI, vol. 8(8), pages 1-19, August.
    • Handle: RePEc:gam:jsusta:v:8:y:2016:i:8:p:739-:d:75244
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    Cited by:

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    2. Mirela Mazilu & Amalia Niță & Ionuț-Adrian Drăguleasa & Oana Mititelu-Ionuș, 2023. "Fostering Urban Destination Prosperity through Post COVID-19 Sustainable Tourism in Craiova, Romania," Sustainability, MDPI, vol. 15(17), pages 1-27, August.
    3. Giovana Vitória Nunes Leite Duarte & Susana Pereira Antunes Procópio & Angélica Cotta Lobo Leite Carneiro & Leandro de Morais Cardoso, 2022. "Development and Validation of a Tool for Assessing Sustainable Social Practices in Food Services," Sustainability, MDPI, vol. 14(24), pages 1-18, December.
    4. Chih-Hsing Liu & Quoc Phong La & Yen-Ling Ng & Rullyana Puspitaningrum Mamengko, 2023. "Discovering the Sustainable Innovation Service Process of Organizational Environment, Information Sharing and Satisfaction: The Moderating Roles of Pressure," Sustainability, MDPI, vol. 15(14), pages 1-26, July.
    5. Christian Bux & Alina Cerasela Aluculesei & Simona Moagăr-Poladian, 2022. "How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities: A Bibliometric Approach," Sustainability, MDPI, vol. 14(15), pages 1-21, July.
    6. Mohammed Ali Sharafuddin & Meena Madhavan & Thanapong Chaichana, 2022. "The Effects of Innovation Adoption and Social Factors between Sustainable Supply Chain Management Practices and Sustainable Firm Performance: A Moderated Mediation Model," Sustainability, MDPI, vol. 14(15), pages 1-30, July.
    7. Li-Min Chuang & Tsung-Shih Kuo & Guei-Yun Luo, 2020. "The Sustainable Service Innovation Model in the Chain Restaurant Industry: Circular Economy Perspective," Advances in Management and Applied Economics, SCIENPRESS Ltd, vol. 10(4), pages 1-1.
    8. Marc Oliveras-Villanueva & Josep Llach & Jordi Perramon, 2020. "Service Quality in Hospitality and the Sustainability Effect: Systematic Literature Review and Future Research Agenda," Sustainability, MDPI, vol. 12(19), pages 1-16, October.
    9. Minoo Tehrani & Lawrence Fulton & Bryan Schmutz, 2020. "Green Cities and Waste Management: The Restaurant Industry," Sustainability, MDPI, vol. 12(15), pages 1-22, July.

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