Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

A new holistic conceptual framework for sustainability oriented hospitality innovation with triple bottom line perspective

A new holistic conceptual framework for sustainability oriented hospitality innovation with... The purpose of this study is to determine the dimensions for “sustainability-oriented hospitality service innovation (SOHSI)” in the context of food and beverage (F&B) industry. For this to be done, the relationship between service innovation dimensions and the triple bottom line (TBL) dimensions (including social, environmental and economic aspects of sustainability) is investigated.Design/methodology/approachIn this study, primarily a detailed literature review was carried out to specify the dimensions of service innovation in hospitality industry and sustainability as well. Then, fuzzy decision-making trial and evaluation laboratory (DEMATEL), one of the multi-criteria decision-making (MCDM) methods, was used to reveal the causal relationship within these dimensions.FindingsA framework is presented to help F&B organizations make their innovative services more sustainable. F&B servicing companies should focus especially on “environmental entrepreneurship,” “interior design” and “brand management” dimensions to get benefit underway to gain competitive advantage.Originality/valueIn hospitality industry where competition is increasing every day, it is necessary to create brand-new services or offer renowned services via diversified ways, to step forward from competitors. In this regard, it is important for companies to ensure that every innovative service should be sustainable. Until now, researchers have mostly studied environmental dimension of sustainable service innovation. However, there are no studies evaluating sustainability concept with the TBL approach. Therefore, this study contributes to the field of sustainability in hospitality service innovation. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Hospitality and Tourism Technology Emerald Publishing

A new holistic conceptual framework for sustainability oriented hospitality innovation with triple bottom line perspective

Download PDF
19 pages

Loading next page...
 
/lp/emerald-publishing/a-new-holistic-conceptual-framework-for-sustainability-oriented-d79Y9eMUP2
Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
1757-9880
eISSN
1757-9880
DOI
10.1108/jhtt-02-2019-0022
Publisher site
See Article on Publisher Site

Abstract

The purpose of this study is to determine the dimensions for “sustainability-oriented hospitality service innovation (SOHSI)” in the context of food and beverage (F&B) industry. For this to be done, the relationship between service innovation dimensions and the triple bottom line (TBL) dimensions (including social, environmental and economic aspects of sustainability) is investigated.Design/methodology/approachIn this study, primarily a detailed literature review was carried out to specify the dimensions of service innovation in hospitality industry and sustainability as well. Then, fuzzy decision-making trial and evaluation laboratory (DEMATEL), one of the multi-criteria decision-making (MCDM) methods, was used to reveal the causal relationship within these dimensions.FindingsA framework is presented to help F&B organizations make their innovative services more sustainable. F&B servicing companies should focus especially on “environmental entrepreneurship,” “interior design” and “brand management” dimensions to get benefit underway to gain competitive advantage.Originality/valueIn hospitality industry where competition is increasing every day, it is necessary to create brand-new services or offer renowned services via diversified ways, to step forward from competitors. In this regard, it is important for companies to ensure that every innovative service should be sustainable. Until now, researchers have mostly studied environmental dimension of sustainable service innovation. However, there are no studies evaluating sustainability concept with the TBL approach. Therefore, this study contributes to the field of sustainability in hospitality service innovation.

Journal

Journal of Hospitality and Tourism Technology – Emerald Publishing

Published: Apr 8, 2021

Keywords: Service innovation; Sustainability; Triple bottom line; Hospitality; Food and beverage

References

  • Küreselleşme sürecinde türkiye’de turizm sektörüne sağlanan teşvikler (incentives provided to the tourism sector in Turkey during the process of globalization)
    Bahar, O.
  • Hospitality and sustainability a case-study and comparison of the sustainability work by hotels in the Gothenburg area
    Björnefors, E.; Kjellsson, L.
  • Towards a definitive view of the nature of hospitality and hospitality management
    Brotherton, B.
  • Report of the world commission on environment &development: our common future
  • Environmental sustainability in the hospitality industry: best practices, guest participation, and customer satisfaction
    Bruns-Smith, A.; Choy, V.; Chong, H.; Verma, R.
  • Sustainability-oriented service innovation: an emerging research field
    Calabrese, A.; Castaldi, C.; Forte, G.; Levialdi, N.G.
  • Promoting innovation in hospitality companies through human resource management practices
    Chang, S.; Gong, Y.; Shum, C.
  • Service innovation performance in the hospitality industry: the role of organizational training, personal-job fit and work schedule flexibility
    Chen, B.T.
  • Carbon emissions in the food and beverage sector
  • An environmental assessment of how technology is reshaping the hospitality industry
    Connolly, D.J.; Olsen, M.D.
  • Hospitality HRM: past, present and the future
    Davidson, C.G.M.; McPhail, R.; Barry, S.
  • US consumer attitudes towards “green” restaurants
    Dewald, B.; Bruin, B.J.; Jang, Y.J.
  • Cannibals with forks
    Elkington, J.
  • Utilizing the lead user method for promoting innovation in E-Recruiting
    Furtmueller, E.; Wilderom, C.; Dick, R.V.; Bondarouk, Oiry; , Guiderdoni- Jourdan; Ruel
  • Perceptions of the world problematique: communication procedure, communicating with those bearing collective responsibility”, (no. 1)
    Gabus, A.; Fontela, E.
  • Short food supply chains as drivers of sustainable development
    Galli, F.; Brunori, G.
  • What are the 5 different sectors of hospitality industry?
  • Food management in tourism: Reducing tourism’s carbon foodprint
    Gössling, S.; Garrod, B.; Aall, C.; Hille, J.; Peeters, P.
  • The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry
    Han, H.; Ryu, K.
  • A review of innovation research in tourism
    Hjalager, A.M.
  • Designing methods of human interface for supervisory control systems
    Hori, S.; Shimizu, Y.
  • From innovation to sustainability: sustainability innovations of eco-friendly hotels in Taiwan
    Horng, J.S.; Liu, C.H.; Chou, S.F.; Tsai, C.Y.; Chung, Y.C.
  • Developing a sustainable service innovation framework for the hospitality industry
    Horng, J.S.; Sam Liu, C.H.; Chou, S.F.; Tsai, C.Y.; Hu, D.C.
  • Sustainable development in the hotel industry
    Houdré, H.
  • A criteria model of restaurant energy conservation and carbon reduction in Taiwan
    Hu, M.L.; Horng, J.S.; Teng, C.C.; Chou, S.F.
  • Energy management in hospitality: a study of the Thessaloniki hotels
    Kapiki, S.T.
  • Green hospitality
    Kasavana, M.L.
  • What is hospitality?
    King, C.A.
  • Using fuzzy DEMATEL to evaluate the green supply chain management practices
    Lin, R.J.
  • Defuzzification within a multicriteria decision model
    Opricovic, S.; Tzeng, G.H.
  • Innovation management in the hospitality industry: different strategies for achieving success
    Ottenbacher, M.C.
  • How to develop successful hospitality innovation
    Ottenbacher, M.; Gnoth, J.
  • On the compatibility between defuzzification and fuzzy arithmetic operations
    Oussalah, M.
  • ERP software selection using IFS and GRA methods
    Ozturkoglu, Y.; Esendemir, E.
  • Interior design in restaurants as a factor influencing customer satisfaction
    Pecotić, M.; Bazdin, V.; Samardžija, J.
  • Experienscape: expanding the concept of servicescape with a multi-stakeholder and multi-disciplinary approach
    Pizam, A.; Tasci, A.D.
  • Sustainable development practices in the hospitality industry: an empirical study of their impact on customer satisfaction and intentions
    Prud’homme, B.; Raymond, L.
  • Building food democracy: exploring civic food networks and newly emerging forms of food citizenship
    Renting, H.; Schermer, M.; Rossi, A.
  • Consumers’ responses to table spacing in restaurants
    Robson, S.K.; Kimes, S.E.; Becker, F.D.; Evans, G.W.
  • Green supply chain management practices' effect on the performance of Turkish business relationships
    Sabegh, M.H.Z.; Ozturkoglu, Y.; Kim, T.
  • Guests’ reactions to in-room sustainability initiatives: an experimental look at product performance and guest satisfaction
    Susskind, A.M.
  • Extraction and systems analysis of factors that prevent safety and security by structural models
    Tamura, M.; Nagata, H.; Akazawa, K.
  • Raising awareness of local food through tourism as sustainable development
    Telfer, D.J.; Hashimoto, A.
  • Linkages between tourism and agriculture in Mexico
    Torres, R.
  • Evaluating intertwined effects in e-learning programs: a novel hybrid MCDM model based on factor analysis and DEMATEL
    Tzeng, G.H.; Chiang, C.H.; Li, C.W.
  • How to successfully implement sustainability in an organization: a review of the literature
    Van Rheede, A.; Blomme, R.J.
  • Developing global managers’ competencies using the fuzzy DEMATEL method
    Wu, W.W.; Lee, Y.
  • A conceptual framework of sustainable hospitality supply chain management
    Xu, X.; Gursoy, D.
  • Fuzzy sets
    Zadeh, L.A.