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This study aims to unveil the pivotal components and implementation pathways in the digital innovation of smart tourism destinations, while constructing a theoretical framework from a holistic perspective.

The research focuses on 31 significant urban smart tourism destinations in China. Secondary data was collected through manual search supplemented by big data scraping, whereas primary data was obtained from interviews with municipal tourism authorities. Grounded theory was used to theoretically construct the phenomenon of digital innovation in smart tourism destinations.

This research has formulated a data-driven knowledge framework for digital innovation in smart tourism destinations. Core components include digital organizational innovation, smart data platforms, multi-stakeholder digital collaborative ecosystem and smart tourism scenario systems. Destinations can achieve smart tourism scene innovation through closed innovation driven by smart data platforms or open innovation propelled by a multi-stakeholder digital collaborative ecosystem.

Based on insights from digital innovation practices, this study proposes a series of concrete recommendations aimed at assisting Destination Management Organizations in formulating and implementing more effective digital innovation strategies to enhance the sustainable digital competitiveness of destinations.

This study advances smart tourism destination innovation research from localized thinking to systemic thinking; extends digital innovation theory into the realm of smart tourism destination innovation; repositions the significance of knowledge in smart tourism destination innovation; and constructs a comprehensive framework for digital innovation in smart tourism destinations.

本研究致力于揭示智能旅游目的地数字创新中的核心组件及实施路径, 并创建一个整体视角下的理论框架。

研究选定中国31座重要城市型智能旅游目的地为研究对象。通过人工检索结合大数据抓取的方式收集二手资料, 以各市旅游主管部门为访谈对象收集一手资料。运用扎根理论对智能旅游目的地的数字创新现象进行理论构建。

本研究构建了一个数据型知识驱动的智能旅游目的地数字创新框架。其中, 核心组件包括数字组织创新、智慧数据平台、多主体数字协同生态和智慧旅游场景体系。目的地可通过智慧数据平台驱动的内生型创新或多主体数字协同生态推动的开放式创新, 实现智能旅游场景创新。

本研究将智能旅游目的地创新相关研究由局部思考推向系统思考; 将数字创新理论扩展到智能旅游目的地创新的研究中; 重新定位知识在智能旅游目的地创新中的重要地位; 以及构建了一个智能旅游目的地数字创新整体框架。

本研究基于数字创新实践洞察, 提出了一系列具体建议。旨在帮助目的地管理组织更有效地制定和实施数字创新策略, 以增强旅游目的地可持竞争力。

La investigación se centra en 31 destacados destinos turísticos urbanos inteligentes de China. Los datos secundarios se recopilaron mediante una búsqueda manual complementada con técnicas de big data, mientras que los datos primarios se obtuvieron a partir de entrevistas con las autoridades turísticas municipales. Se empleó la teoría fundamentada para construir teóricamente el fenómeno de la innovación digital en los destinos turísticos inteligentes.

Esta investigación tiene como objetivo identificar los componentes esenciales y las rutas de implementación de la innovación digital en destinos turísticos inteligentes, y construir un marco teórico desde una perspectiva holística.

Este estudio ha desarrollado un marco de conocimiento basado en datos para la innovación digital en destinos turísticos inteligentes. Los componentes centrales incluyen la innovación organizativa digital, la plataforma de datos inteligentes, el ecosistema digital colaborativo de múltiples actores y el sistema de escenarios turísticos inteligentes. Además, tanto la innovación endógena impulsada por la plataforma de datos inteligentes como la innovación abierta impulsada por el ecosistema digital colaborativo de múltiples actores contribuyen a la innovación por escenarios en destinos turísticos inteligentes.

A partir de las prácticas de innovación digital, este estudio ofrece una serie de recomendaciones dirigidas a las Organizaciones de Gestión de Destinos (DMOs) para la formulación e implementación de estrategias de innovación digital de manera más efectiva, y mejorar la competitividad digital sostenible de los destinos turísticos.

Este estudio avanza la investigación sobre innovación en destinos turísticos inteligentes desde el pensamiento localizado hasta el pensamiento sistémico; extiende la teoría de la innovación digital al ámbito de la innovación en destinos turísticos inteligentes; reposiciona la importancia del conocimiento en la innovación de destinos turísticos inteligentes; y construye un marco integral para la innovación digital en destinos turísticos inteligentes.

This paper aims to propose a conceptual framework to investigate the influences of innovative services on customer satisfaction and behavioural intentions. As service innovation has been focusing on the influences of product and technology innovation, this paper provides another insight into service innovation.

The proposed conceptual framework is based on findings from reviewing key theories and concepts, together with relevant literature in the service operation management, service innovation and hospitality management.

The proposed conceptual framework can be used to test empirically and explicate customer satisfaction and behavioural intentions towards service innovation of the hospitability operations. There are seven determinants can influence customer satisfaction: innovative mechanic clues, innovative humanic clues and innovative functional clues to influence customer transaction-specific satisfaction; complexity, meaningfulness, novelty and affordability to influence customer overall satisfaction. Customer expectation is formed by social factors, information, knowledge and their need to influence their actual perception, and the comparison between customers’ expectation and actual perception cause their satisfaction. The relationships amongst transaction-specific satisfaction, overall satisfaction and behavioural intentions can explain customer satisfaction comprehensively as a process of before, during and after their perception.

This paper highlights the importance of innovative service delivery and customers’ evaluation to contribute to creating service innovation. A synthetic definition of service innovation emphasised can help practitioners to define key determinants to effectively influence customer satisfaction and their behavioural intentions. Thus, marketing strategy aligned with operation management, can be practised appropriately.

This study provides key determinants to influencing customer satisfaction of service innovation through innovative service delivery in the hospitality operation, based on key theories and relevant literature.

本论文建立一个理论模型, 以研究创新型服务对顾客满意度和行为意向的影响。随着服务创新逐渐成为产品科技创新的焦点, 本论文针对服务创新提出一个新的角度。

本论文采用审阅服务运营管理、服务创新、和酒店管理的关键理论和概念, 提出理论模型。

本论文提出的理论模型可以进行实际测试, 以检测酒店运营中服务创新相关的顾客满意度和行为意向。研究表明, 影响顾客满意度的因素有七个：创新性硬件因子、创新性人文因子、创新性功能性因子以影响顾客交易方面的满意度、复杂性、有意义性、新意、以及可负担度以决定整体顾客满意度。顾客期待是由社会因子、信息、知识、和其影响实际感官的需求、以及顾客期待和实际感知之间的差别。交易性满意度、整体满意度、和行为意向之间的关系能够全面解释顾客满意度, 其在感知前、中、和后的过程中。

本论文强调了创新性服务流程和顾客评价对服务创新的重要性。本论文综合文献给出服务创新的概念能够帮助从业人员找到有效影响顾客满意度和行为意向的关键因素。因此, 制定出配合运营管理中的营销策略。

本论文根据审视关键理论和相关文献, 提出了酒店运营中营销服务创新的顾客满意度关键因素。

This study aims to propose a new procedure called innovation radar in hospitality (IRH), which was specifically designed to measure the innovations in hotels.

Based on a systematic review, a structured questionnaire was developed with 31 questions. The questions covered 12 dimensions related to hospitality: offer, platform, solutions, customer, customer experience, value capture, processes, organization, supply chain, presence, network and brand. The developed IRH instrument allowed to identify five ordered stages of innovation in the hospitality industry: basic operational, advanced operational, basic innovator, intermediate innovator and advanced innovator. The IRH was tested in real environment in Brazilian Hotels.

The procedure proved to be stable and able to rank hotels by innovation. The IRH allocated hotels consistently into one of the five stages. By analyzing each survey hotel individually, the procedure showed no discrepancies between the individual rates and the allocated stage by IRH.

The IRH can be an automated and structured instrument to measure innovation by consumers, platforms, agencies, research studies and governments.

To the best of authors’ knowledge, this is the first structured and quantitative procedure to measure innovation in hotels. The radar was able to detect specific actions aimed at innovation that serve as a good prediction mechanism for innovation in the hospitality sector. In this context, the radar emerges as an important tool for innovation metrics in the tourism sector, offering analysis mechanisms and a way to evaluate and monitor companies.

本论文旨在提出一种新流程, 名为酒店服务创新雷达（IRH）, 其设计用来评估酒店的创新服务

本论文通过系统文献综述的方法, 设计结构性问卷, 此问卷有31个问题, 其问题涉及酒店服务的12个维度：产品、平台、解决方案、顾客、顾客体验、价值获得、流程、组织、供应链、存在、网络、和品牌。本论文开发的IRH量表可以用来确认酒店服务业中五个创业阶段：基础运营、升级运营、基础创新者、中级创新者、和高级创新者。IRH在多个巴西酒店中得到了真实的测评

IRH流程证明其是稳定的且能够评定酒店的创新级别。IRH流程将酒店体系地分在五个阶段。通过分析每个酒店, IRH流程显示酒店价格与IRH创新阶段之间并无偏差联系。

IRH流程是自动结构性的量表, 用来衡量创新, 其中参考了消费者、平台、组织、研究人员、和政府等多重方面。

本论文是首个科研项目, 提出这个结构性定量的流程, 以评估酒店的创新。IRH流程能够检测每个创新项目, 以作为酒店业中的创新预测指标。旅游业中IRH也可以作为很好的创新机制, 提供分析机制和评估监督公司。

This study aims to explore and clarify the role of national traditional festival tourism in cultivating national identity (NI) and confirm its construction model.

Based on social identity theory and complexity theory, a complex nurturing framework for visitors’ NI is developed. The paper with 479 samples used fuzzy-set qualitative comparative analysis to analyse NI from the holistic perspective of “cultural inheritance” (festival authenticity [FA], historical re-enactment [HR] and cultural experience [CE]) and “inherited innovation” (event design innovation [EDI], cultural innovation [CUI], aesthetic innovation [AI] and creative innovation [CRI]).

The findings indicated three driving modes of forming NI: cultural inheritance-led, inherited innovation-led and the dual coordination of cultural inheritance and inherited innovation. FA, HR, CE, AI and CRI are core incentives, whereas event design and CUI are AI.

The findings provide directions for strengthening visitors’ national emotion, which has significant value for the development of traditional festival tourism.

The study offers a new perspective for the cultivation of NI in the tourism context and provides theoretical guidance for the coordinated development of cultural inheritance and inherited innovation in national traditional festival tourism destinations.

本研究旨在探索和厘清全国性传统节日旅游在培养国家认同中的作用, 并确定国家认同的建构模型。

基于479份有效问卷, 研究基于社会认同理论和复杂性理论和模糊集定性比较分析(fsQCA), 从“文化沿袭”（节日真实性、历史重演、文化体验）和“传承创新”（活动设计创新、文化创新、审美创新和创意创新）的整体视角构建了国家认同的复杂培育框架。

国家认同培育涵盖三种驱动模式:文化沿袭主导、传承创新主导、文化沿袭与传承创新的双重协调。其中, 节日真实性、历史重演、文化体验、审美创新和创意创新是核心激励因素, 而活动设计创新和文化创新是辅助条件。

研究结论为增强参与者的国家情感提供方向, 对传统节日旅游发展具有重要价值。

本研究为旅游语境下国家认同的培养提供了新的视角, 为全国性传统节日旅游目的地文化沿袭与传承创新的协调发展提供理论指导

El objetivo de este estudio es explorar y clarificar el papel del turismo de fiestas tradicionales nacionales en la formación de la identidad nacional (IN), y confirmar su modelo de construcción.

Sobre la base de la teoría de la identidad social y la teoría de la complejidad, se desarrolla un complejo marco de fomento de la IN de los visitantes. El artículo, con 479 muestras, utilizó el análisis cualitativo comparativo de conjuntos difusos (fsQCA) para analizar la IN desde la perspectiva holística de la “herencia cultural” (autenticidad del festival, recreación histórica, experiencia cultural) y la “innovación heredada” (innovación en el diseño del evento, innovación cultural, innovación estética e innovación creativa).

Los resultados indican que existen tres modos de formación de la IN: el propiciado por la herencia cultural, el guiado por la innovación heredada y la doble coordinación de la herencia cultural y la innovación heredada. La autenticidad del festival, la recreación histórica, la experiencia cultural, la innovación estética y la innovación creativa son los principales motivadores, mientras que el diseño del evento y la innovación cultural desempeñan un papel secundario.

Las conclusiones proporcionan orientaciones para reforzar el sentimiento nacional de los visitantes, lo que tiene un gran valor para el desarrollo turístico de las fiestas tradicionales.

El estudio ofrece una nueva perspectiva sobre el cultivo de la IN en el contexto turístico, y ofrece orientación teórica para el desarrollo coordinado de la herencia cultural y la innovación heredada en los destinos turísticos de fiestas tradicionales nacionales.

This study aims to examine the relationship between digital transformation (DigiTr), innovation and human resources planning (HRP) in hotels to investigate the impact of DigiTr on innovations and HRP and to test the mediating impact of innovation on the DigiTr-HRP relationship.

The authors used a quantitative research method in this study, specifically by conducting a hybrid face-to-face and online survey to collect data from 462 human resources (HR) managers, department managers and HR professionals at four- and five-star hotels in Turkey. The structured questionnaire assessed DigiTr, innovations in business models, services and processes and quantitative and qualitative changes in HR. The authors used covariance-based structural equation modeling to test the hypotheses.

DigiTr affected both innovations and HR planning in hotels, and also the effect of innovations on HR planning. In addition, DigiTr and innovations increased qualitative changes in HR planning but reduced quantitative changes. Finally, innovations mediated the relationship between DigiTr and HR planning.

These findings indicate that employers and employees need to be aware of developments in employment in the tourism industry, as these can significantly impact HR planning via DigiTr and innovations.

This study differs from the existing literature by providing empirical evidence to fill the knowledge gap regarding how DigiTr and innovation affect HR planning.

本研究考察了酒店数字化转型、创新和人力资源规划之间的关系, 以调查数字化转型对创新和人力资源规划的影响, 并检验创新对数字化转型与人力资源规划关系的中介影响。

我们在这项研究中使用了定量研究方法, 特别是通过进行面对面和在线混合调查, 从土耳其四星级和五星级酒店的 462 名人力资源经理、部门经理和人力资源专业人士那里收集数据。结构化问卷评估了数字化转型、商业模式、服务和流程的创新, 以及人力资源的数量和质量变化。我们使用基于协方差的结构方程模型来检验假设。

数字化转型既影响了酒店的创新和人力资源规划, 也影响了创新对人力资源规划的影响。此外, 数字化转型和创新增加了人力资源规划的质变, 但减少了量变。最后, 创新在数字化转型和人力资源规划之间的关系起到了中介作用。

这些调查结果表明, 就业发展可以通过数字化转型和创新显着影响人力资源规划, 因此雇主和雇员需要了解旅游业关于就业的发展动向。

Drawing on Schumpeter’s theory of innovation and stereotype content model, this study aims to arrive at an integrated model that relates destination innovation type, destination innovativeness and revisit intention to uncover more about the drivers and outcomes of destination innovativeness from a consumer-centric perspective.

Three studies, including content analysis of news media, an onsite survey and an online survey in Chinese special featured towns, were conducted.

This study develops a consumer-centric destination innovation measure. The results reveal that input innovation and product innovation positively influence revisit intention through the serial mediation of destination innovativeness and perceived competence.

As the data was collected from tourists in China, any generalization of the results to other regions should be made with caution; accordingly, replication is needed to test the proposed model in different cultural contexts. Second, during the onsite data collection period, special featured town destinations were still recovering from the COVID-19 pandemic, which may have affected the perceptions of tourists. Third, the second round of data was collected using an online survey, which may have introduced bias due to a potential lack of representativeness. Fourth, some potential missing variables could also influence the links among innovation, destination innovativeness and revisit intention.

This study presents the first empirical test of the impact of innovation type and innovativeness on tourists’ response to tourism destinations. The results of this study could guide destinations to deliver more effective consumer-centric innovations to generate competitiveness.

本研究基于熊彼特的创新理论和刻板印象内容模型构建并且实证检验了目的地创新对游客重游意愿的中介影响机制, 旨在从消费者视角探究目的地创新性的驱动因素和影响结果。

本研究通过收集研究主题相关新闻稿件并进行内容分析获得高度情境化的测量问项, 并通过开展两轮问卷调查收集的数据对研究模型进行了检验。共回收有效问卷598份。

本研究开发了以消费者为中心的目的地创新量表。研究结果表明, 目的地投入创新和产品创新可能会影响游客对目的地创新性和感知能力的评价, 进而提升他们的重游意愿。并且, 研究发现目的地创新性和感知能力发挥了连续中介作用。

本研究从消费者感知角度出发, 揭示了目的地创新对游客重游意愿的影响作用及其内在机制, 为旅游目的地创新提供了启示。

Basándose en la teoría de la innovación de Schumpeter y en el modelo de contenido de los estereotipos, este estudio tiene como objetivo llegar a un modelo integrado que relacione el tipo de innovación del destino, capacidad de innovación del destino e intención de revisita del destino, para descubrir más acerca de los impulsores y resultados de la innovación desde una perspectiva centrada en el consumidor.

Se han llevado a cabo tres estudios entre los que se han incluido, el análisis del contenido de los medios de comunicación informativos, encuesta «in situ», además de una encuesta en línea en pueblos chinos que destacan por sus características especiales.

Esta investigación desarrolla una medición de la innovación del destino desde una perspectiva centrada en el consumidor. Los resultados revelan que la innovación en los recursos y la innovación del producto, influyen positivamente en la intención de revisitar a través de la mediación en serie de la innovación del destino y la competencia percibida.

Este trabajo presenta la primera prueba empírica del impacto del tipo de innovación, así como de innovaciones sobre la respuesta de los turistas a los destinos turísticos. Los resultados de este estudio podrían guiar a los gestores de los destinos en el ofrecimiento de innovaciones más efectivas centradas en el consumidor con el fin de generar competitividad.

Research on service innovation management of online travel agencies (OTAs) remains relatively scarce. This study aims to illuminate the detailed components of managing service innovations at OTAs.

An in-depth case study is conducted at Trip, the largest OTA in China. A coherent framework of managing service innovations at OTAs is proposed through refining an existing framework from new service development (NSD), and concerning the success factors of service innovation. Based on theoretical synthesis and empirical analysis, the NSD framework is adapted, restructured and refined for service innovation management at OTAs.

The proposed framework contains three facets and associated managerial elements: (1) resources, including stakeholders, technologies and systems; (2) contexts, including innovation strategy, structure and culture; and (3) ideation, including idea generation and idea application. Different success factors are attached to the managerial elements. The facets, managerial elements and success factors serve as the components in the framework.

This study provides academia with an analytical framework to understand and interpret service innovation management at OTAs, which can be used as a point of departure for future research.

The analytical framework inspires OTA managers to adopt a structured approach in service innovation management, and policymakers to design related interventions.

This study offers a first step toward the investigation of service innovation management at OTAs, specifically in China. The proposed framework is potentially applicable to other industries.

目前关于在线旅行社(OTA) 的服务创新管理的研究相对贫乏。本研究旨在阐明OTA的服务创新管理的具体元素。

本研究以携程网（中国最大的在线旅行社）为对象进行深入案例分析。通过改善已有的基于新服务开发;理论（NSD）, 以及综合服务创新成功要素的理论框架从而提出一项连贯的服务创新管理理论框架。基于理论综合以及实证分析，本研究改编，整合和改善了NSD理论框架从而为在线旅行社的服务创新管理框架所适用。

被提议的理论框架包括三个层面以及相关管理元素：1） 资源，包括利益相关者，科技和系统；2）应用环境，包括创新战略，结构和文化；以及3）构思能力，包括概念生成，概念应用。管理元素与不同的成功要素相结合。这些层面，管理元素和成功因素作为提出框架的组成部分。

本研究为学术领域提供了分析框架，从而进一步了解和诠释了在线旅行社的服务创新，从而作为今后研究的起点。

本分析框架促使在线旅社管理者在服务创新中借用更加结构化的方法，并且鼓励政策制定者来设计相关的干预措施

本研究提供了在中国的环境下迈向在线旅社服务创新的第一步。提议的框架对其他产业也存在潜在贡献。

The purpose of this paper is to examine the relationship between the attributes of market knowledge (depth/breadth) and particular types of (process/product) innovation. The mediating mechanism of ambidextrous (exploratory/exploitative) capabilities is also investigated.

Data from 153 travel agencies from two phases of data collection in Taiwan were analyzed using the structural equation modeling method.

Market knowledge depth directly and positively impacts product and process innovation. Market knowledge breadth indirectly and positively impacts product and process innovation. Ambidextrous capabilities affect process and product innovation and mediate the effect of market knowledge breadth on the two innovations.

This study provides different theoretical views, such as dynamic capability and organizational learning, to supplement the explanation of knowledge-based theory in the relationship between market knowledge and innovation.

This study encourages firms to accumulate market knowledge depth and breadth and facilitate ambidextrous capabilities for innovation.

Seldom has research explored the relationships between the attributes of market knowledge and types of innovation simultaneously to extend the input-process-output context. This study has done so and forwards the possibility that ambidextrous capability is critical mechanism.

本研究探讨市场知识属性（深度/广度）与特定类型创新（流程/产品）两者间的关系, 并以双元性（探索/开发）能力作为中介变数。

本研究采用结构方程模型, 以台湾153家旅行社作为样本, 进行两阶段的资料搜集。

市场知识深度对产品和流程创新具有直接且正向的影响。市场知识的广度对产品和流程创新具有间接且正向的影响。双元能力会影响产品和流程创新, 并中介市场知识广度对这两项创新的影响。

本研究结合动态能力与组织学习两种理论观点, 为知识基础理论对市场知识与创新的探讨提供更完整的解释。

本研究鼓励业者积累市场知识的深度和广度, 并提升能促进创新的双元能力。

过去的研究鲜少探讨市场知识属性与创新类型间的关系。而本研究对其进行讨论, 并提出双元能力可能为市场知识属性对创新影响的关键机制。

este artículo examina la relación entre los atributos del conocimiento del mercado (profundidad/amplitud) y los tipos particulares de (proceso/producto) innovación. También se investiga el mecanismo mediador de las capacidades (exploratorias/explotadoras) ambidiestras.

utilizando el método de modelos de ecuaciones estructurales, se han analizado los datos de 153 agencias de viajes en dos fases de recopilación de datos en Taiwán.

la profundidad del conocimiento del mercado afecta directa y positivamente a la innovación del producto y del proceso. La amplitud del conocimiento del mercado afecta indirecta y positivamente a la innovación del producto y del proceso. Las capacidades ambidiestras afectan a la innovación del proceso y del producto, y hacen de mediador entre el efecto de la profundidad del conocimiento del mercado en las dos innovaciones.

este estudio proporciona distintas perspectivas teóricas tales como la capacidad dinámica y el aprendizaje organizacional para complementar la teoría, basada en el conocimiento, entre el conocimiento del mercado y la innovación.

este estudio anima a las empresas a acumular conocimiento del mercado en profundidad y amplitud, y a facilitar capacidades ambidiestras para la innovación.

rara vez se han explorado simultáneamente en el mundo académico las relaciones entre los atributos del conocimiento del mercado y los tipos de innovación para extender el contexto entrada-proceso-salida. Este estudio sí lo ha hecho y, además, avanza la posibilidad de que las capacidades ambidiestras sean un mecanismo crucial.

This study aims to identify the effect of entrepreneurial orientation and organizational culture on organizational innovation and organizational performance among small- and medium-sized enterprises (SMEs) on the creative industry which is supporting tourism in Indonesia.

A quantitative approach was used to distribute questionnaires using a purposive sampling technique to 183 SME’s owners of the creative industry that produce and trade the products directly to the customers. A partial least square (PLS) was conducted to analyze the data.

Entrepreneurial orientation and organizational culture have a significant effect on innovation, which in turn, influences the performance. Interestingly, innovation does not have a significant influence on performance as well as does not mediate the influence between entrepreneurial orientation and organizational performance.

The issue of innovation in this study was measured by many indicators that reflected the organizational innovation. Further studies may investigate other specific types of innovation.

Both entrepreneurs and government should establish more technological support, business incubation centers and counseling organizations to encourage performance in the future.

Socio-cultural diversity such as entrepreneurial orientation and natural resources especially the culture of Indonesia can inspire creative industries to continue to innovate and after that can lead them to improve their performance, especially in the tourism area.

本论文旨在探究SMEs创业导向和组织文化对组织创新和组织绩效的作用, 这些SMEs从事创新产业以支持印度尼西亚的旅游业。

本论文采用定量手段, 对183位直接生产和投放创业产业给顾客的SMEs业主分发问卷。采用方式为目的性采样法。问卷数据分析方式为PLS。

研究结果表明, 创业导向和组织文化对创新有着显著影响, 从而影响绩效。有趣的是, 创新对绩效没有直接效果, 也不调创业导向与组织绩效直接的作用。

本论文研究的创新问题是由很多影响因子衡量, 显示组织创新概念。未来研究可以研究其他具体创新类型。

在未来中, 创业者和政府都应该建立更多科技支持、商业孵化中心、和咨询机构来提高绩效。

社会-文化多样性, 比如创业导向和自然资源, 特别是印度尼西亚的文化, 能够启发创新产业继续创新、继而引领他们提高绩效, 特别在旅游方面。

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.

In 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.

A 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.

In 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.

本论文旨在定义 “可持续性导向的酒店服务创新”（SOHSI）在餐饮业的维度。以达到此目的, 本论文研究了服务创新维度和三重底线维度（包括可持续性的社会、环境、和经济三方面）。

本论文主要采用文献综述的方式来定义酒店服务业和可持续领域中的服务创新维度。此外, 本论文使用Fuzzy DEMATEL （决策实验室分析法）, 一种多准测决策法（MCDM）, 以探究为度之间的因果关系。

本论文提出了一个理论模型, 以帮助餐饮企业使得他们的创新服务更加可持续化。餐饮服务企业尤其应该专注“环境企业家精神”、“室内设计”、“品牌管理”等维度, 以获得市场竞争力。企业应该确保每个创新服务都应该是可持续性的。至今为止, 研究者们大多数专注于可持续服务创新中的环境维度。然而, 尚未有研究采用三重底线分析法来探究可持续性这个概念。因此, 本论文对酒店服务创新中的可持续性领域做出贡献。

关键词 服务创新、可持续性、酒店服务、餐饮、三重底线

理论型论文