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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:

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    2. 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.
    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. 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.
    5. 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.
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    9. 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.
    10. 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.
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