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Sustainability 2016, 8(8), 739; doi:10.3390/su8080739

Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

1
Research Center of Tourism School, Department of Hospitality Management, Ming Chuan University, 5 De Ming Road, Gui Shan District, Taoyuan County 33348, Taiwan
2
Department of Food & Beverage Management, Jinwen University of Science and Technology, No. 99, Anzhong Rd., Xindian Dist., New Taipei City 23154, Taiwan
3
Research Center of Tourism School, Leisure & Recreation Administration Department, Ming Chuan University, 5 De Ming Road, Gui Shan District, Taoyuan County 33348, Taiwan
4
Research Center of Tourism School, Tourism Department, Ming Chuan University, 5 De Ming Road, Gui Shan District, Taoyuan County 33348, Taiwan
5
Department of Management Sciences, Tamkang University, No. 151, Yingzhuan Road, Tamsui District, New Taipei City 25137, Taiwan
*
Author to whom correspondence should be addressed.
Academic Editor: Ian Patterson
Received: 4 May 2016 / Revised: 1 July 2016 / Accepted: 7 July 2016 / Published: 3 August 2016
(This article belongs to the Special Issue Sustainable Management in Tourism and Hospitality)
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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. View Full-Text
Keywords: sustainable development; service innovation; restaurant; Taiwan sustainable development; service innovation; restaurant; Taiwan
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MDPI and ACS Style

Chou, S.-F.; Horng, J.-S.; Liu, C.-H.; Huang, Y.-C.; Chung, Y.-C. Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan. Sustainability 2016, 8, 739.

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