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Search Results: 1 - 10 of 3836 matches for " innovation in hospitality "
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NAGY Andrea
Annals of the University of Oradea : Economic Science , 2012,
Abstract: Innovation plays a vital role in a companya€ s development and in helping it keep up with new technologies and customersa€ highest expectations. A large number of publications on tourism innovation reflect the interest of many authors in this topic. In the past few years several authors have approached tourism innovation, developed models of innovation in tourism, analyzed innovation types or the factors that influence innovation in this field. The purpose of this paper is to review the existing literature on tourism innovation and to identify the main research tendencies in this area of interest. Therefore, we searched for keywords like a€ tourism innovationa€ , a€ hospitality innovationa€ or a€ service innovationa€ in several databases such as Science Direct, Emerald, Sage Publications and The Center for Hospitality Research of Cornell University. Because this study focuses on tourism and hospitality innovation, there were analyzed 17 research papers regarding these aspects. Relevant findings such as factors that influence innovation in tourism and hospitality (hotelsa€ size, category and chain structure, introduction of ICTs, employee involvement and commitment, customer or guest requests etc.), types of innovation implemented in this area and correlations between innovationsa€ success and hotel performance were highlighted.
Uso da internet no setor de hotelaria de Recife-PE
Lobianco, Márcia Moura Leite;Ramos, Anatália Saraiva Martins;
RAE eletr?nica , 2004, DOI: 10.1590/S1676-56482004000200009
Abstract: the internet technology has revolutionized the world, creating new forms of interaction among people, organizations and businesses. the hotel sector has reaped many benefits from services supported by the internet. the object of this study is to explore different factors that influence the adoption of the internet in three areas: individual, organizational and environment. a conceptual framework was advanced containing nine independent variables and two dependent variables related to the usage of the internet. data was collected from 52 hotels located along the coast of recife, pe, brazil. analysis of the data has demonstrated the internet use in small, medium and large size hotels. some attributes of the internet usage could be better utilized by owners and managers in order to achieve a more efficient pattern of use, improving their competitive position. based on the findings obtained from the study, some recommendations and implications for future research are advanced.
Innovation and Entrepreneurship in Tourism: The Case of a Danish Caravan Site
Stilling Blichfeldt, Bodil
PASOS : Revista de Turismo y Patrimonio Cultural , 2009,
Abstract: The tourism industry contains many small and medium-sized enterprises (SMTEs). Furthermore, the tourism industry is often said to be less innovative than other industries and SMTEs’ lack of motivation, knowledge and resources are often claimed to be the reasons why the industry is not very innovative. At the same time, though, rich and thick data on SMTEs and innovativeness is lacking. In order to contribute to the filling of this knowledge gap, this paper draws on a case company (a Danish caravan site) that has been innovative. The study reveals a series of reasons why this specific enterprise has been innovative and further, the paper suggests how these findings may transcend the case company.
Giacomo Di Foggia,Valentina Lazzarotti,Emanuele Pizzurno
UTMS Journal of Economics , 2012,
Abstract: Firms entering new markets face a difficult challenge: how to manage the innovation process to satisfy specific clients’ requests. In view of its geographical location and business friendly policies Dubai has become the gateway between East and West. Thus, European travel & tourism industry predicts business development. Prior research suggests that managers should consider religious factors to avoid strategic drift. In this paper we explore what kind of innovations should be introduced in travel service to comply with specific clients. We argue that after a long period of strategic and market analysis, the very affected conceptual step is "service development and market testing". Our arguments are supported by empirical analysis.
Patterns of innovation in hospitality firms: the spanish case
M.a Concepción López Fernández,Ana M.a Serrano Bedia,Raquel Gómez López
Cuadernos de Gestión , 2011,
Abstract: The aim of this paper is to contribute to the understanding of innovation patterns in hospitality firms. To this end, we have use a representative sample of 443 Spanish hospitality firms (NACE-55) taken from the Third Community Innovation Survey (CIS-3), which is based on the revised version of the Oslo Manual. For the attainment of the objective of the paper we carry out, on the first place, a descriptive analysis to provide empirical evidence on a variety of aspects of innovation activities in hospitality firms. On the second place, we carry out a multivariate analysis and, in particular factor and cluster analysis to identify innovation patterns. The results confirm the existence of 5 clusters or patterns of innovation among hospitality firms that we have called "high process-innovating firms", "high product-innovating firms", "traditional process-oriented firms", "innovative low cooperated firms", and "innovative strongly cooperated firms".
A lideran?a inovadora na hotelaria algarvia
Monteiro,Ileana; Sousa,Fernando;
Revista Portuguesa e Brasileira de Gest?o , 2008,
Abstract: this paper summarizes a research designed to explain the process innovation in high quality hospitality industry through the action of innovative hotel managers and to identify the collaborators' perceptions of innovative managers. also, 24 innovative and 6 non innovative leaders? interviews were subjected to content analysis and factorial analysis of variance, in order to extract the managers? perceptual maps. as to the quantitative study, the results showed the differences between innovative and non innovative managers, either as perceived by their teams or by the managers themselves; and that innovation was more likely to happen in back office departments, where the clients? contributions were filtered by the employees. these results and the qualitative ones stressed the importance of interactive communication processes, aimed at increasing the learning and the quality of the interactions leader-collaborator, leading every one to pay attention to minor details and to invest in the reflexive processes which allow for a continuous improvement and innovation.
A Content Analysis of Hospitality Reports from the Center of Hospitality Research in Cornell University: 2001-2014  [PDF]
Wei Wang
Open Journal of Applied Sciences (OJAppS) , 2015, DOI: 10.4236/ojapps.2015.510061
Abstract: This article analyzes 186 hospitality reports from the Center of Hospitality Research in Cornell University. Objectives of the study are to (a) profile the content of hospitality report of the Center of Hospitality Research; (b) identify differences between the findings of hospitality journals research and the results of hospitality reports in the Center of Hospitality Research; and (c) derive emerging trends and make suggestions on future directions regarding hospitality research with industry professionals in the Center of Hospitality Research. Content analysis results showed that the differences between hospitality reports in the Center of Hospitality Research and other journal exit in the research theme and unit of analysis. Finance in the Center of Hospitality Research was increasingly popular, while human resources in other journal were emphasized. The Center of Hospitality Research focused on individual behavior, as well as organizational behavior, while other journal mainly focused on individual behavior. According to the results, hospitality reports in the Center of Hospitality Research will lay more emphasis on finance and decline the research of human resources. Multiple-authorship and collaboration with industry professionals and scholars from other universities will be popular in the Center of Hospitality Research.
Innovative technological capability in firms of the tourism sector: a study of the hotels in the city of Rio de Janeiro during the 1990-2008 period Capacidade tecnológica inovadora em empresas do setor turístico: um estudo dos hotéis na cidade do Rio de Janeiro durante o período 1990-2008
Paulo N. Figueiredo,Saulo Gomes,Roberto Farias
Revista de Administra??o Pública , 2010, DOI: 10.1590/s0034-76122010000500007
Abstract: This article presents the preliminary report of the research project entitled "Innovative technological capability in firms of the tourism sector: a study of the hotels in the city of Rio de Janeiro during the 1990-2008 period". The objective of this project is to apply and evaluate an analytical model of technological capability and underlying learning processes and examine the accumulation trajectory of innovative technological capability in the firms of tourism service industry, and the impact of learning processes undertaken by these firms on the technological capability levels achieved during the 1990-2008 period. Este artigo apresenta o relatório preliminar do projeto de pesquisa Capacidade Inovadora em Empresas do Setor Turístico: um Estudo dos Hotéis na Cidade do Rio de Janeiro no Período de 1990-2008, cujo objetivo é aplicar e avaliar um modelo analítico da capacidade tecnológica e dos processos de aprendizagem subjacentes, além de examinar a trajetória de acumula o de capacidades tecnológicas inovadoras nas empresas de turismo e o impacto dos processos de aprendizagem utilizados por essas empresas nos níveis de capacidade tecnológica atingidos no período.
Quantitative Approaches on Staff Scheduling and Rostering in Hospitality Management: An Overview  [PDF]
Marta Rocha, Jose F. Oliveira, Maria Antonia Carravilla
American Journal of Operations Research (AJOR) , 2012, DOI: 10.4236/ajor.2012.21016
Abstract: Staff scheduling and rostering problems, with application in several application areas, from transportation systems to hospitals, have been widely addressed by researchers. This is not the case of hospitality services, which have been forgotten by the quantitative research literature. The purpose of this paper is to provide some insights on the application of staff scheduling and rostering problems to hospitality management operations, reviewing existing approaches developed in other similar areas, such as nurse rostering or examining adaptable problem models, such as the tour scheduling.
Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students  [PDF]
Wen-Hwa Ko, Li-Jung Su
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.52017

This study uses an expert perspective to identify indicators of foodservice quality as perceived by hospitality students. A 3-round modified Delphi method and an expert panel comprising culinary arts instructors, master chefs with >10 years of experience, and senior foodservice industry executive managers were used to define and identify these indicators. The developed foodservice quality framework includes 2 categories, the product and customer, which comprise 57 indicators in 6 dimensions. The results of this study provide a clear direction for further studies and applications for hospitality professionals, educators, and students.

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