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

Author

Listed:
  • Jeou-Shyan Horng

    () (Department of Food and Beverage Management, JinWen University of Science & Technology, No. 99, Anzhong Road, Xindian District, New Taipei City 23154, Taiwan)

  • Chung-Jen Wang

    () (Department of Hospitality Management, MingDao University, 369 Wen-Hua Road, Peetow, Changhua 52345, Taiwan)

  • Chih-Hsing Liu

    () (Leisure and Recreation Department, Ming Chuan University, 250 Zhong Shan North Road, Section 5, Taipei 111, Taiwan)

  • Sheng-Fang Chou

    () (Hospitality Management Department, Ming Chuan University, 250 Zhong Shan North Road, Section 5, Taipei 111, Taiwan)

  • Chang-Yen Tsai

    () (Department of Hospitality Management, MingDao University, 369 Wen-Hua Road, Peetow, Changhua 52345, Taiwan)

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.

Suggested Citation

  • Jeou-Shyan Horng & Chung-Jen Wang & Chih-Hsing Liu & Sheng-Fang Chou & Chang-Yen Tsai, 2016. "The Role of Sustainable Service Innovation in Crafting the Vision of the Hospitality Industry," Sustainability, MDPI, Open Access Journal, vol. 8(3), pages 1-18, March.
  • Handle: RePEc:gam:jsusta:v:8:y:2016:i:3:p:223-:d:64796
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    References listed on IDEAS

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    Citations

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    Cited by:

    1. 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, Open Access Journal, vol. 8(8), pages 1-19, August.

    More about this item

    Keywords

    service; sustainable; innovation; hospitality; content analysis; trends;

    JEL classification:

    • Q - Agricultural and Natural Resource Economics; Environmental and Ecological Economics
    • Q0 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - General
    • Q2 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Renewable Resources and Conservation
    • Q3 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Nonrenewable Resources and Conservation
    • Q5 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics
    • Q56 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics - - - Environment and Development; Environment and Trade; Sustainability; Environmental Accounts and Accounting; Environmental Equity; Population Growth
    • O13 - Economic Development, Innovation, Technological Change, and Growth - - Economic Development - - - Agriculture; Natural Resources; Environment; Other Primary Products

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