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

Author

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  • 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, 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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    Cited by:

    1. Magadán-Díaz, Marta & Sotiriadis, Marios & Rivas-García, Jesús, 2019. "Drivers of eco-innovation in the Spanish hospitality industry," MPRA Paper 94090, University Library of Munich, Germany.
    2. Kanokporn Swangjang & Phitwalan Kornpiphat, 2021. "Does ecotourism in a Mangrove area at Klong Kone, Thailand, conform to sustainable tourism? A case study using SWOT and DPSIR," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 23(11), pages 15960-15985, November.
    3. 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.
    4. Xiaotang Zhang & Haili Zhang & Michael Song, 2019. "Does Social Capital Increase Innovation Speed? Empirical Evidence from China," Sustainability, MDPI, vol. 11(22), pages 1-22, November.
    5. Maria de Lurdes Calisto & Jorge Umbelino & Ana Gonçalves & Cláudia Viegas, 2021. "Environmental Sustainability Strategies for Smaller Companies in the Hotel Industry: Doing the Right Thing or Doing Things Right?," Sustainability, MDPI, vol. 13(18), pages 1-19, September.
    6. Ksenija Kuzmina & Rhoda Trimingham & Tracy Bhamra, 2020. "Organisational Strategies for Implementing Education for Sustainable Development in the UK Primary Schools: A Service Innovation Perspective," Sustainability, MDPI, vol. 12(22), pages 1-16, November.
    7. Yang Yang & Zhongqiu Li & Yingying Su, 2018. "The Effectiveness of Service Innovation Practices to Reduce Energy Consumption Based on Adaptive Theory," Sustainability, MDPI, vol. 10(9), pages 1-16, September.
    8. Sotiriadis, Marios & Magadán-Díaz, Marta & Rivas-García, Jesús, 2018. "Drivers of eco-innovation and economic development in the Spanish hospitality industry," MPRA Paper 99161, University Library of Munich, Germany.
    9. Chung-Jen Wang, 2019. "Linking Sustainable Human Resource Management in Hospitality: An Empirical Investigation of the Integrated Mediated Moderation Model," Sustainability, MDPI, vol. 11(4), pages 1-16, February.
    10. Chung-Jen Wang & Kuan-Ju Tseng, 2019. "Effects of Selected Positive Resources on Hospitality Service Quality: The Mediating Role of Work Engagement," Sustainability, MDPI, vol. 11(8), pages 1-17, April.
    11. 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.
    12. Meng-Hsiu Lee & Chan Wang & Tzu-Jung Wu & Ming-Yu Yen, 2021. "Multilevel Linking Service Innovation, Service Sweethearting, and Brand Association: The Moderating Role of Sustainable Human Resource Management," SAGE Open, , vol. 11(1), pages 21582440209, February.
    13. 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.
    14. Mariia Iamkovaia & Manuel Arcila & Filomena Cardoso Martins & Alfredo Izquierdo, 2019. "Sustainable Development of Coastal Food Services," Sustainability, MDPI, vol. 11(13), pages 1-16, July.

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