122
Views
0
CrossRef citations to date
0
Altmetric
Research Article

The barriers and enablers affecting innovation in hotel gastronomy and its impact on performance

&

References

  • Aas, T. H., & Pedersen, P. E. (2011). The impact of service innovation on firm-level financial performance. The Service Industries Journal, 31(13), 2071–2090. https://doi.org/10.1080/02642069.2010.503883
  • Albors-Garrigos, J. (2020). Barriers and enablers for innovation in the retail sector: Co-innovating with the customer. A case study in grocery retailing. Journal of Retailing and Consumer Services, 55, 102077. https://doi.org/10.1016/j.jretconser.2020.102077
  • Baker, W. E., Sinkula, J. M., Grinstein, A., & Rosenzweig, S. (2014). The effect of radical innovation in/congruence on new product performance. Industrial Marketing Management, 43(8), 1314–1323. https://doi.org/10.1016/j.indmarman.2014.08.005
  • Baldwin, J., & Lin, Z. (2002). Impediments to advanced technology adoption for Canadian manufacturers. Research Policy, 31(1), 1–18. https://doi.org/10.1016/S0048-7333(01)00110-X
  • Bogers, M., & Jensen, J. D. (2017). Open for business? An integrative framework and empirical assessment for business model innovation in the gastronomic sector. British Food Journal, 119(11), 2325–2339. https://doi.org/10.1108/BFJ-07-2017-0394
  • Božić, A., & Milošević, S. (2021). Contemporary trends in the restaurant industry and gastronomy. Journal of Hospitality & Tourism Research, 45(5), 905–907. https://doi.org/10.1177/10963480211020559
  • Breier, M., Kallmuenzer, A., Clauss, T., Gast, J., Kraus, S., & Tiberius, V. (2021). The role of business model innovation in the hospitality industry during the COVID-19 crisis. International Journal of Hospitality Management, 92, 102723. https://doi.org/10.1016/j.ijhm.2020.102723
  • Camisón, C., & Monfort-Mir, V. M. (2012). Measuring innovation in tourism from the Schumpeterian and the dynamic capabilities perspectives. Tourism Management, 33(4), 776–789. https://doi.org/10.1016/j.tourman.2011.08.012
  • Carmines, E. G., & Zeller, R. A. (1979). Reliability and validity assessment. Sage publications. Beverly Hills. CA.17.
  • Cheng, C. C., & Krumwiede, D. (2012). The role of service innovation in the market orientation-new service performance linkage. Technovation, 32(7–8), 487–497. https://doi.org/10.1016/j.technovation.2012.03.006
  • Chin, W. W. (1998). The partial least squares approach to structural equation modeling. Modern Methods for Business Research, 295(2), 295–336.
  • Chin, W. W., Marcolin, B. L., & Newsted, P. R. (2003). A partial least squares latent variable modeling approach for measuring interaction effects: Results from a Monte Carlo simulation study and an electronic-mail emotion/adoption study. Information Systems Research, 14(2), 189e217. https://doi.org/10.1287/isre.14.2.189.16018
  • Coad, A., Pellegrino, G., & Savona, M. (2016). Barriers to innovation and firm productivity. Economics of Innovation & New Technology, 25(3), 321–334. https://doi.org/10.1080/10438599.2015.1076193
  • Çokpekin, Ö., & Knudsen, M. P. (2012). Does organizing for creativity really lead to innovation? Creativity and Innovation Management, 21(3), 304–314. https://doi.org/10.1111/j.1467-8691.2012.00649.x
  • Costa, C. U., da Silva Robalo, A., & Pereira, R. (2022). Innovativeness, innovation behaviour and performance in the Portuguese hotel industry. Asia-Pacific Journal of Innovation in Hospitality and Tourism, 11(1), 61–87.
  • Dancausa Millán, M. G., Millán Vázquez de la Torre, M. G., Hernández Rojas, R., & Piwowar, A. (2021). Analysis of the demand for gastronomic tourism in Andalusia (Spain). PloS One, 16(2), e0246377. https://doi.org/10.1371/journal.pone.0246377
  • Day, G. S. (1994). The capabilities of market-driven organizations. Journal of Marketing, 58(4), 37–52. https://doi.org/10.1177/002224299405800404
  • Demirbas, D., Hussain, J. G., & Matlay, H. (2011). Owner-managers’ perceptions of barriers to innovation: Empirical evidence from Turkish SMEs. Journal of Small Business and Enterprise Development, 18(4), 764–780. https://doi.org/10.1108/14626001111179794
  • Dettori, A., Floris, M., & Dessì, C. (2020). Customer-perceived quality, innovation and tradition: some empirical evidence. The TQM Journal, 32(6), 1467–1486. https://doi.org/10.1108/TQM-11-2019-0273
  • De Vasconcelos, R. B. B., Vieira, R. S. G., & Da Silveira, D. S. (2020). What’s the recipe to innovate? An analysis of the determinants of the degree of innovation in the gastronomy segment. International Journal of Innovation Management, 24(1), 2050005. https://doi.org/10.1142/S136391962050005X
  • Dixit, S. K. (Ed.). (2019). The routledge handbook of gastronomic tourism. Routledge.
  • Domi, S., Capelleras, J. L., & Musabelliu, B. (2020). Customer orientation and SME performance in Albania: A case study of the mediating role of innovativeness and innovation behavior. Journal of Vacation Marketing, 26(1), 130–146. https://doi.org/10.1177/1356766719867374
  • Donate, M. J., González-Mohíno, M., Appio, F. P., & Bernhard, F. (2022). Dealing with knowledge hiding to improve innovation capabilities in the hotel industry: The unconventional role of knowledge-oriented leadership. Journal of Business Research, 144, 572–586. https://doi.org/10.1016/j.jbusres.2022.02.001
  • Doran, J., & Ryan, G. (2016). The importance of the diverse drivers and types of environmental innovation for firm performance. Business Strategy and the Environment, 25(2), 102–119. https://doi.org/10.1002/bse.1860
  • Doraszelski, U., & Jaumandreu, J. (2013). R&D and productivity: Estimating endogenous productivity. The Review of Economic Studies, 80(4), 1338–1383. https://doi.org/10.1093/restud/rdt011
  • Eisingerich, A. B., Rubera, G., & Seifert, M. (2009). Managing service innovation and interorganizational relationships for firm performance: To commit or diversify? Journal of Service Research, 11(4), 344–356. https://doi.org/10.1177/1094670508329223
  • Espino-Rodríguez, T. F., & Ramírez-Fierro, J. C. (2017). Factors determining hotel activity outsourcing. An approach based on competitive advantage. International Journal of Contemporary Hospitality Management, 29(8), 2006–2026.
  • Falk, R., & Miller, N. (1992). A primer for soft modeling. The University of Akron Press.
  • Fornell, C., & Bookstein, F. L. (1982). Two structural equation models: LISREL and PLS applied to consumer exit-voice theory. Journal of Marketing Research, 19(4), 440 e452. https://doi.org/10.1177/002224378201900406
  • Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39–50. https://doi.org/10.1177/002224378101800104
  • Franco, S., Presenza, A., & Messeni Petruzzelli, A. (2022). Luxury hotels as orchestrators in gastronomic destination development and management: The case of borgo egnazia and the Itria Valley. International Journal of Contemporary Hospitality Management, 34(9), 3440–3458. https://doi.org/10.1108/IJCHM-09-2021-1101
  • Gagić, S. (2016). Restaurant innovativeness: A case study of Vojvodina. The European Journal of Applied Economics, 13(2), 57–69. https://doi.org/10.5937/ejae13-10503
  • Gan, L. L., & Frederick, J. R. (2011). Medical tourism in Singapore: A structure-conduct-performance analysis. Journal of Asia-Pacific Business, 12(2), 141–170. https://doi.org/10.1080/10599231.2011.558440
  • González-González, T., & García-Almeida, D. J. (2021). Frontline employee-driven innovation through suggestions in hospitality firms: The role of the employee’s creativity, knowledge, and motivation. International Journal of Hospitality Management, 94, 102877. https://doi.org/10.1016/j.ijhm.2021.102877
  • Grinstein, A. (2008). The effect of market orientation and its components on innovation consequences: A meta-analysis. Journal of the Academy of Marketing Science, 36(2), 166–173. https://doi.org/10.1007/s11747-007-0053-1
  • Gulati, R. (1999). Network location and learning: The influence of network resources and firm capabilities on alliance formation. Strategic Management Journal, 20(5), 397–420. https://doi.org/10.1002/(SICI)1097-0266(199905)20:5<397:AID-SMJ35>3.0.CO;2-K
  • Gupta, V., Kiatkawsin, K., Roy, H., Promsivapallop, P., & Duggal, S. (2022). How the consumers’ intentions to pay a price premium are influenced in luxury fine dining restaurants? Journal of Foodservice Business Research, 1–30. https://doi.org/10.1080/15378020.2022.2077089
  • Hadjimanolis, A. (1999). Barriers to innovation for SME in a small less developed country (Cyprus. Technovation, 19(9), 561–570. https://doi.org/10.1016/S0166-4972(99)00034-6
  • Hair, J., Hult, G., Ringle, C., & Sarstedt, M. (2017). A primer on partial least square structural equation modeling (PLS-SEM). Sage.
  • Hall, C. M. (2009). Innovation and tourism policy in Australia and New Zealand: Never the twain shall meet?. Journal of Policy Research in Tourism, Leisure and Events, 1(1), 2–18.
  • Harrington, R. J. (2005). Part I: The culinary innovation process-a barrier to imitation. Journal of Foodservice Business Research, 7(3), 35–57. https://doi.org/10.1300/J369v07n03_04
  • Harrington, R. J., & Ottenbacher, M. C. (2013). Managing the culinary innovation process: The case of new product development. Journal of Culinary Science & Technology, 11(1), 4–18. https://doi.org/10.1080/15428052.2012.754724
  • Hasan, B., & Ali, J. (2007). An empirical examination of factors affecting group effectiveness in information systems projects. Decision Sciences, 5(2), 229–243. https://doi.org/10.1111/j.1540-4609.2007.00139.x
  • Henseler, J., Hubona, G., & Ray, P. (2016). Using PLS path modeling in new technology research: Updated guidelines. Industrial Management & Data Systems, 116(1), 2–20. https://doi.org/10.1108/IMDS-09-2015-0382
  • Hewitt-Dundas, N. (2006). Resource and capability constraints to innovation in small and large plants. Small Business Economics, 26(3), 257–277. https://doi.org/10.1007/s11187-005-2140-3
  • Hjalager, A. (2010). A review of innovation research in tourism. Tourism Management, 31(1), 1–12. https://doi.org/10.1016/j.tourman.2009.08.012
  • Ho, K. L. P., Nguyen, C. N., Adhikari, R., Miles, M. P., & Bonney, L. (2018). Exploring market orientation, innovation, and financial performance in agricultural value chains in emerging economies. Journal of Innovation & Knowledge, 3(3), 154–163. https://doi.org/10.1016/j.jik.2017.03.008
  • Hosteltur.com. (2022, February 12), [Web]. Hotels in Tenerife recover 45% of pre-COVID revenues: 685 M €. https://www.hosteltur.com/149473_los-hoteles-de-tenerife-recuperan-el-45-de-los-ingresos-pre-covid-685-m.html.
  • Hunt, S. D., & Morgan, R. M. (1995). The comparative advantage theory of competition. Journal of Marketing, 59(2), 1–15. https://doi.org/10.1177/002224299505900201
  • Jiménez, D. J., & Valle, R. S. (2012). Effects of innovation strategy on new product success: The moderating role of the environment. European Journal of Management and Business Economics, 21(4), 323–332.
  • Jin, N., Line, N. D., & Merkebu, J. (2016). Examining the impact of consumer innovativeness and innovative restaurant image in upscale restaurants. Cornell Hospitality Quarterly, 57(3), 268–281. https://doi.org/10.1177/1938965515619229
  • Johnson, A. J., Dibrell, C. C., & Hansen, E. (2009). Market orientation, innovativeness, and performance of food companies. Journal of Agribusiness, 27(345–2016–15311), 85–106.
  • Justiniano, M. N., Valls-Pasola, J., & Jaria Chacon, N. (2018). Art as a strategic element for innovation in gastronomic experiential services: The role of teamwork. Team Performance Management, 24(5–6), 316–330. https://doi.org/10.1108/TPM-05-2017-0022
  • Kane, B., Crawford, J., & Grant, D. (1999). Barriers to effective HRM. International Journal of Manpower, 20(8), 494–515. https://doi.org/10.1108/01437729910302705
  • Kang, S. C., Morris, S. S., & Snell, S. (2007). Relational archetypes, organizational learning and value creation: Extending the human resource architecture. Academy of Management Review, 32(1), 236–256. https://doi.org/10.5465/amr.2007.23464060
  • Lado-Sestayo, R., Otero-Gonzalez, L., Vivel-Búa, M., & Martorell-Cunill, O. (2016). Impact of location on profitability in the Spanish hotel sector. Tourism Management, 52, 405–415. https://doi.org/10.1016/j.tourman.2015.07.011
  • Lee, K.-S. (2021). Pâte à Choux, a Love Story: Expressions of a culinarian. International Journal of Gastronomy and Food Science, 24, 100348. https://doi.org/10.1016/j.ijgfs.2021.100348
  • Lee, C., Hallak, R., & Sardeshmukh, S. R. (2019). Creativity and innovation in the restaurant sector: Supply-side processes and barriers to implementation. Tourism Management Perspectives, 31, 54–62. https://doi.org/10.1016/j.tmp.2019.03.011
  • Lee, R., Lee, J. H., & Garrett, T. C. (2019). Synergy effects of innovation on firm performance. Journal of Business Research, 99, 507–515. https://doi.org/10.1016/j.jbusres.2017.08.032
  • Lee, C., Sardeshmukh, S. R., & Hallak, R. (2016). A qualitative study of innovation in the restaurant industry. Anatolia, 27(3), 367–376. https://doi.org/10.1080/13032917.2016.1191769
  • Lii, P., & Kuo, F. I. (2016). Innovation-oriented supply chain integration for combined competitiveness and firm performance. International Journal of Production Economics, 174, 142–155. https://doi.org/10.1016/j.ijpe.2016.01.018
  • Loewenthal, D. (1996). The postmodern counsellor: Some implications for practice, theory, research and professionalism. Counselling Psychology Quarterly, 9(4), 373–381. https://doi.org/10.1080/09515079608258715
  • Lusch, R. F., & Laczniak, G. R. (1989). Macroenvironmental forces, marketing strategy and business performance: A futures research approach. Journal of the Academy of Marketing Science, 17(4), 283–295. https://doi.org/10.1007/BF02726639
  • Madeira, M. J., Carvalho, J., Moreira, J., & Duarte, F. A. (2017). Barriers to innovation and innovative performance of Portuguese firms. XXVII Jornadas Hispano-Lusas Gestión Científica.
  • Madrid-Guijarro, A., Garcia, D., & Van Auken, H. (2009). Barriers to innovation among Spanish manufacturing SMEs. Journal of Small Business Management, 47(4), 465–488. https://doi.org/10.1111/j.1540-627X.2009.00279.x
  • Marulanda, C. E., López, M., & Gómez, C. H. (2022). Knowledge management and intellectual capital of companies in the tourism sector in the department of Caldas-Colombia. Ingeniería y Competitividad, 22 (1).
  • McAdam, R., McConvery, T., & Armstrong, G. (2004). Barriers to innovation within small firms in a peripheral location. International Journal of Entrepreneurial Behaviour & Research, 10(3), 206–221. https://doi.org/10.1108/13552550410536780
  • McDermott, C. M., & Prajogo, D. I. (2012). Service innovation and performance in SMEs. International Journal of Operations & Production Management, 32(2), 216–237. https://doi.org/10.1108/01443571211208632
  • McWilliams, A., & Smart, D. L. (1993). Efficiency v. structure-conduct-performance: Implications for strategy research and practice. Journal of Management, 19(1), 63–78. https://doi.org/10.1177/014920639301900105
  • Mejía-Rivas, M., & Guiomar, L. (2020). La gastronomía como medio para el desarrollo de innovaciones sociales. Revista de Investigación, Desarrollo e Innovación, 11(1), 23–33. https://doi.org/10.19053/20278306.v11.n1.2020.11679
  • Mohen, P., & Roller, L. (2005). Complementarities in Innovation Policy. European Economic Review, 49(6), 1431–1450. https://doi.org/10.1016/j.euroecorev.2003.12.003
  • Moon, H., DiBenedetto, A., & Kim, S. K. (2022). The effect of network tie position on a firm’s innovation performance. Journal of Business Research, 144, 821–829. https://doi.org/10.1016/j.jbusres.2022.02.035
  • Najib, M., Septiani, S., & Nurlaela, S. (2020). The role of innovation, entrepreneurial self-efficacy and local uniqueness on marketing performance in small and medium-sized restaurants. Journal of Foodservice Business Research, 23(6), 499–519. https://doi.org/10.1080/15378020.2020.1803687
  • Nieves, J., Quintana, A., & Osorio, J. (2014). Knowledge-based resources and innovation in the hotel industry. International Journal of Hospitality Management, 38, 65–73. https://doi.org/10.1016/j.ijhm.2014.01.001
  • Nieves, J., Quintana, A., & Osorio, J. (2016). Organizational knowledge, dynamic capabilities and innovation in the hotel industry. Tourism and Hospitality Research, 16(2), 158–171. https://doi.org/10.1177/1467358415600208
  • Nunes, M. P., & Russo, A. P. (2019). Analysis of business models innovation–a multiple case study. Innovation & Management Review, 16(1), 17–35. https://doi.org/10.1108/INMR-11-2018-0085
  • Nunnally, J. (1978). Psychometric theory (2nd ed.). McGraw-Hill.
  • Nunnally, J. C., & Bernstein, I. H. (1978). Psychometric theory mcgraw-hill New York. The Role of University in the Development of Entrepreneurial Vocations: A Spanish Study, 387–405.
  • Okumus, B. (2021). A meta-analysis of evolution of gastronomy and culinary education research published in top-tier culinary, hospitality, and tourism journals. Journal of Foodservice Business Research, 24(1), 101–120. https://doi.org/10.1080/15378020.2020.1865775
  • Ordóñez, E. F., & Robalino, J. A. (2018). La evolución de la gastronomía en la academia a través del tiempo. TURYDES: Revista sobre Turismo y Desarrollo local sostenible, 11(24), 6.
  • Osterman, P. (2000). Work reorganization in an era of restructuring: Trends in diffusion and effects on employee welfare. Industrial and Labour Relations Review, 53(2), 179–198. https://doi.org/10.1177/001979390005300201
  • Ottenbacher, M. C., & Harrington, R. J. (2008). US and German culinary innovation processes: Differences in involvement and other factors. Journal of Foodservice Business Research, 11(4), 412–438. https://doi.org/10.1080/15378020802519819
  • Ottenbacher, M. C., & Harrington, R. J. (2009). Institutional, cultural and contextual factors: Potential drivers of the culinary innovation process. Tourism and Hospitality Research, 9(3), 235–249. https://doi.org/10.1057/thr.2009.8
  • Ottenbacher, M. C., & Harrington, R. J. (2010). Strategies for achieving success for innovative versus incremental new services. Journal of Services Marketing, 24(1), 3–15. https://doi.org/10.1108/08876041011017853
  • Padilha, C. K., & Gomes, G. (2016). Innovation culture and performance in innovation of products and processes: A study in companies of textile industry. RAI Revista de Administração e Inovação, 13(4), 285–294. https://doi.org/10.1016/j.rai.2016.09.004
  • Panagiotou, G. (2006). The impact of managerial cognitions on the structure‐conduct‐performance (SCP) paradigm: A strategic group perspective. Management Decision, 44(3), 423–441. https://doi.org/10.1108/00251740610656296
  • Panayides, P. M., & Lun, Y. V. (2009). The impact of trust on innovativeness and supply chain performance. International Journal of Production Economics, 122(1), 35–46. https://doi.org/10.1016/j.ijpe.2008.12.025
  • Pavlou, P. A., Liang, H., & Xue, Y. (2007). Understanding and mitigating uncertainty in online exchange relationships: A principal-agent perspective. MIS Quarterly, 31(1), 105–136. https://doi.org/10.2307/25148783
  • Peterson, R. A., & Kim, Y. (2013). On the relationship between coefficient alpha and composite reliability. Journal of Applied Psychology, 98(1), 194–198. https://doi.org/10.1037/a0030767
  • Polat, S., & Aktaş-Polat, S. (2020). Transformation of local culinary through gastronomy tourism. Sosyoekonomi, 28(43), 243–256. https://doi.org/10.17233/sosyoekonomi.2020.01.14
  • Porter, M. (1985). Competitive advantage. Free Press.
  • Porter, M. E. (1987). From competitive advantage to corporate strategy. Harvard Business Review, 65, 43–59.
  • Povey, G. (2011). Gastronomy and tourism. Research themes for tourism hardcover (Vol. 17). University of Wolverhampton.
  • Presenza, A., & Petruzzelli, A. M. (2019). Investigating business model innovation in haute cuisine. Role and behavior of chef-entrepreneurs. International Journal of Hospitality Management, 82, 101–111. https://doi.org/10.1016/j.ijhm.2019.03.027
  • Rietzschel, E. F., Zacher, H., & Stroebe, W. (2016). A lifespan perspective on creativity and innovation at work. Work, Aging and Retirement, 2(2), 105–129. https://doi.org/10.1093/workar/waw005
  • Ringle, C. M., Wende, S., & Becker, J. M. (2015). SmartPLS 3. SmartPLS GmbH.
  • Rodgers, S. (2007). Innovation in food service technology and its strategic role. International Journal of Hospitality Management, 26(4), 899–912. https://doi.org/10.1016/j.ijhm.2006.10.001
  • Roldán, J. L., & Sánchez-Franco, M. (2012). Variance-based structural equation modeling: Guidelines for using partial least squares in information systems research. In IGI global (Eds.), Research methodologies, innovations and philosophies in software systems engineering and information systems (pp. 193–221). Information Science Reference.
  • Ruiz, M. A., Pardo, A., & San Martín, R. (2010). Structural equation models. Papeles del psicólogo, 31(1), 34–45.
  • Sadikoglu, E., & Zehir, C. (2010). Investigating the effects of innovation and employee performance on the relationship between total quality management practices and firm performance: An empirical study of Turkish firms. International Journal of Production Economics, 127(1), 13–26. https://doi.org/10.1016/j.ijpe.2010.02.013
  • Schulze, A., Townsend, J. D., & Talay, M. B. (2022). Completing the market orientation matrix: The impact of proactive competitor orientation on innovation and firm performance. Industrial Marketing Management, 103, 198–214. https://doi.org/10.1016/j.indmarman.2022.03.013
  • Seo, Y. J., Dinwoodie, J., & Kwak, D. W. (2014). The impact of innovativeness on supply chain performance: Is supply chain integration a missing link? Supply Chain Management: An International Journal, 19(5/6), 733–746. https://doi.org/10.1108/SCM-02-2014-0058
  • Shaikh, I., & Randhawa, K. (2022). Managing the risks and motivations of technology managers in open innovation: Bringing stakeholder-centric corporate governance into focus. Technovation, 114, 102437. https://doi.org/10.1016/j.technovation.2021.102437
  • Sheel, A. (2016). SCP-relevance and class-effect in performance–A comparative analysis of restaurants and petroleum firms. International Journal of Hospitality Management, 52, 33–45. https://doi.org/10.1016/j.ijhm.2015.09.012
  • Shin, H., & Kang, J. (2020). Reducing perceived health risk to attract hotel customers in the COVID-19 pandemic era: Focused on technology innovation for social distancing and cleanliness. International Journal of Hospitality Management, 91, 102664. https://doi.org/10.1016/j.ijhm.2020.102664
  • Simeone, L., Secundo, G., & Schiuma, G. (2017). Knowledge translation mechanisms in open innovation: The role of design in R&D projects. Journal of Knowledge Management, 21(6), 1406–1429. https://doi.org/10.1108/JKM-10-2016-0432
  • Sundbo, J. (1998). The theory of innovation: Entrepreneurs, technology and strategy. Elgar.
  • Tenenhaus, M., Vinzi, V. E., Chatelin, Y. M., & Lauro, C. (2005). PLS path modeling. Computational Statistics & Data Analysis, 48(1), 159–205. https://doi.org/10.1016/j.csda.2004.03.005
  • Teng, C. C., & Chang, J. H. (2013). Mechanism of customer value in restaurant consumption: Employee hospitality and entertainment cues as boundary conditions. International Journal of Hospitality Management, 32, 169–178. https://doi.org/10.1016/j.ijhm.2012.05.008
  • Thakur, R., & Hale, D. (2013). Service innovation: A comparative study of US and Indian service firms. Journal of Business Research, 66(8), 1108–1123. https://doi.org/10.1016/j.jbusres.2012.03.007
  • Tung, G. S., Lin, C. Y., & Wang, C. Y. (2010). The market structure, conduct and performance paradigm re-applied to the international tourist hotel industry. African Journal of Business Management, 4(6), 1116.
  • UNWTO, ( 2017). Second UNWTO Report on Gastronomy Tourism: Sustainability and Gastronomy (2017). Retrieved on pfd from: https//ww w.unwto.org/es/archive/press-release/2017-05-25/segundo-informe-de-la-omt-sobre-turismo-gastronomico-sostenibilidad-y-gastr#:~:text=In%20the%20second%20report%20on,itineraries%20related%20to%20wine%20.
  • UNWTO, (2022).Guide for the development of gastronomy tourism. https://www.e-unwto.org/doi/pdf/10.18111/9789284420995
  • Uygur, A., Öğretmenoğlu, M., & Çalışkan, G. (2019). Innovation and new product development: Delving into food and beverage managers’ perspectives. Journal of Tourism and Gastronomy Studies, 7(4), 2993–3013. https://doi.org/10.21325/jotags.2019.512
  • Van Riel, A. C., Lemmink, J., & Ouwersloot, H. (2004). High-technology service innovation success: A decision-making perspective. Journal of Product Innovation Management, 21(5), 348–359. https://doi.org/10.1111/j.0737-6782.2004.00087.x
  • Wikhamn, W. (2019). (2019). innovation, sustainable HRM and customer satisfaction. International Journal of Hospitality Management, 76, 102–110. https://doi.org/10.1016/j.ijhm.2018.04.009
  • Williamsson, J., & Moen, O. (2022). Barriers to business model innovation in the Swedish urban freight transport sector. Research in Transportation Business & Management, 45, 100799. https://doi.org/10.1016/j.rtbm.2022.100799
  • Wu, Z., & Salomon, R. (2016). Does imitation reduce the liability of foreignness? L inking distance, isomorphism, and performance. Strategic Management Journal, 37(12), 2441–2462. https://doi.org/10.1002/smj.2462
  • Yuen, K. F., Wang, X., Wong, Y. D., & Li, K. X. (2020). The role of stakeholder participation and sustainability integration in maritime transport: A structure-conduct-performance analysis. Transport Policy, 99, 44–53. https://doi.org/10.1016/j.tranpol.2020.08.011
  • Zander, U., & Kogut, B. (1995). Knowledge and the speed of the transfer and imitation of organizational capabilities: An empirical test. Organization Science, 6(1), 76–92. https://doi.org/10.1287/orsc.6.1.76
  • Zhou, K. Z. (2006). Innovation, imitation, and new product performance: The case of China. Industrial Marketing Management, 35(3), 394–402. https://doi.org/10.1016/j.indmarman.2005.10.006
  • Zwick, T. (2002). Employee resistance against innovations. International Journal of Management, 23(6), 542–552. https://doi.org/10.1108/01437720210446397

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.