Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan
AbstractSustainable 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
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
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.
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(8):739.Chicago/Turabian Style
Chou, Sheng-Fang; Horng, Jeou-Shyan; Liu, Chih-Hsing; Huang, Yung-Chuan; Chung, Yu-Chun. 2016. "Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan." Sustainability 8, no. 8: 739.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.