Artikel
Co-creation and service innovation as performance indicators in the hospitality industry
This study aims at assessing the impact of co-creation on service innovation and also explores the dimensions of service innovation in the hotel industry as a performance indicator. The study was carried out through self-administered questionnaires to collect the data from 317 managers and frontline staff members of the luxury hotels using non-probability convenient sampling method. Structured equation modeling (SEM) was used to test the hypothesized relationship. The study outcomes revealed an imperative knowledge about co-creation and service innovation by determining its impact on hotel's overall performance in the hospitality industry. Further, there was a significant impact of co-creation on service innovation which in-turn positively contributes to financial and non-financial performance and lastly, the technological innovation and organizational innovations were found as the key dimensions of service innovation. Finally, this study establishes a foundation for future research and offers managerial guidance in this increasingly important area as it can be widened to different service sectors that may lead to a more generalized outlook of the whole service industry.
- Sprache
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Englisch
- Erschienen in
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Journal: Journal of Tourism, Hospitality & Culinary Arts ; ISSN: 2590-3837 ; Volume: 12 ; Year: 2020 ; Issue: 2 ; Pages: 76-95. ; Puncak Alam, Selangor: Universiti Teknologi MARA Malaysia
- Klassifikation
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Wirtschaft
- Thema
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Co-creation
Hospitality
Organizational innovation
Service innovation
Technological innovation
- Ereignis
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Geistige Schöpfung
- (wer)
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Sharma, Vivek
Bhat, Dada Ab Rouf
- Ereignis
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Veröffentlichung
- (wer)
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Universiti Teknologi MARA Malaysia
- (wo)
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Puncak Alam, Selangor
- (wann)
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2020
- Handle
- Letzte Aktualisierung
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10.03.2025, 11:44 MEZ
Datenpartner
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Objekttyp
- Artikel
Beteiligte
- Sharma, Vivek
- Bhat, Dada Ab Rouf
- Universiti Teknologi MARA Malaysia
Entstanden
- 2020