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

Jeou-Shyan Horng, Chung-Jen Wang, Chih-Hsing Liu, Sheng-Fang Chou and Chang-Yen Tsai
Additional contact information
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

Sustainability, 2016, vol. 8, issue 3, 1-18

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.

Keywords: service; sustainable; innovation; hospitality; content analysis; trends (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2016
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (14)

Downloads: (external link)
https://www.mdpi.com/2071-1050/8/3/223/pdf (application/pdf)
https://www.mdpi.com/2071-1050/8/3/223/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:8:y:2016:i:3:p:223-:d:64796

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().