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Article
Publication date: 11 August 2022

Jeou-Shyan Horng, Chih-Hsing Liu, Sheng-Fang Chou, Tai-Yi Yu and Yen-Ling Ng

This study aims to propose an integrated moderated mediation model to examine the process by which hotels obtain competitive advantage from the perspective of hotel managers.

Abstract

Purpose

This study aims to propose an integrated moderated mediation model to examine the process by which hotels obtain competitive advantage from the perspective of hotel managers.

Design/methodology/approach

After obtaining the agreement of the participants, a total of 560 candidates, all of whom were hotel managers, completed a survey administered online over a three-month period from November 2020 to January 2021. Ultimately, 257 valid responses were obtained after data screening by research assistants, for a response rate of 45.89%.

Findings

By reference to the concepts of big data (BD) and sustainability, the results show that BD management is a foundational attribute with respect to the indirect effects of BD analytics capabilities via proactive market orientation and social media collaboration. Furthermore, sustainability commitments and marketing are found to affect the relationship between such analytics capabilities and competitive advantage. Additionally, information sharing and food services have positive moderating effects that strengthen the changes in critical attributes during the process of obtaining competitive advantage.

Originality/value

To date, despite the proliferation of the concepts of BD, social media and sustainability, there is a lack of adequate empirical evidence and systematic literature reviews to comprehensively synthesize the emerging body of literature in the fields of tourism and hospitality research.

设计/方法论/方法

本研究于2020年11月到2021年1月的三个月期间, 在取得560位饭店管理者的同意后, 让他们完成了在线问卷调查。最终, 经过研究助理的数据筛选后, 收集到257份有效问卷, 有效回收率为45.89%。

研究目的

本研究提出了一个调节式中介模型, 透过酒店管理者的角度来探讨酒店获得竞争优势的过程。

研究结果

研究结果显示, 大数据管理透过参考大数据和永续的概念, 探讨主动式市场导向和社交媒体协作对大数据分析能力产生间接影响的基本重要归因。此外, 永续承诺和行销会影响分析能力与竞争优势之间的关系。再者, 信息共享和食品服务的关系起着显著的调节作用, 在获得竞争优势的过程中加强了关键属性间的关系。

原创性/价值

迄今为止, 尽管大数据、社交媒体和永续的概念逐渐受到重视, 但仍缺乏足够的实证和系统性文献综整来阐逑观光餐旅研究文献缺憾。

Diseño/Metodología/Enfoque

Tras obtener el consentimiento de los participantes, un total de 560 candidatos, todos directores de hotel, completaron una encuesta online en un período de tres meses, desde noviembre de 2020 hasta enero de 2021. Finalmente, se obtuvieron 257 respuestas válidas tras un proceso de comprobación por los técnicos de investigación, lo que supone una tasa de respuesta del 45,89%.

Propósito

Este estudio propone un modelo de mediación moderado integrado para examinar el proceso por el cual los hoteles obtienen ventajas competitivas desde la perspectiva de los directores de hotel.

Resultados

Haciendo referencia a los conceptos de macrodatos y sostenibilidad, los resultados muestran que la gestión de macrodatos es un atributo fundamental para los efectos indirectos de las capacidades analíticas de macrodatos a través de la orientación proactiva al mercado y la colaboración en los medios sociales. Además, se observa que los compromisos de sostenibilidad y el marketing afectan a la relación entre dichas capacidades analíticas y la ventaja competitiva. Asimismo, el intercambio de información y los servicios de alimentación tienen efectos moderadores positivos que fortalecen los cambios en los atributos críticos durante el proceso de obtención de una ventaja competitiva.

Originalidad/Valor

Hasta la fecha, a pesar de la proliferación de los conceptos de macrodatos, medios sociales y sostenibilidad, se carece de evidencia empírica adecuada y de revisiones bibliográficas sistemáticas que sinteticen de forma exhaustiva la literatura emergente en los campos de investigación del turismo y la industria hotelera.

Article
Publication date: 8 January 2018

Jeou-Shyan Horng, Chih-Hsing Sam Liu, Sheng-Fang Chou, Chang-Yen Tsai and Da-Chian Hu

This study aims to determine essential attributes of sustainable service innovation (SSI) in the Taiwan hospitality industry.

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Abstract

Purpose

This study aims to determine essential attributes of sustainable service innovation (SSI) in the Taiwan hospitality industry.

Design/methodology/approach

By combining qualitative and quantitative methodologies while considering perspectives on sustainable management and service innovation, the present study extends the related literature on SSI and presents a new framework. The decision-making trail and evaluation laboratory (DEMATEL) analytical approaches are used to identify relations between dimensions and their causality attributes.

Findings

The findings of the DEMATEL result indicate that innovation diffusion has direct and indirect effects on dimensions of sustainable innovation and on organizational factors. Furthermore, sustainable innovation emerged as the most important attribute while the analytic network process analysis was used.

Practical implications

The critical dimensions identified in this study may serve as guidelines that hospitality practitioners or hotel managers may use when engaging in SSI.

Social implications

Sustainability management is ranked the most important criterion of sustainable practice, which indicates that considerations of sustainability are necessary when hospitality managers wish to carry out a sustainability project in an organization. Furthermore, organizational capabilities were ranked the most important criteria among all organizational factors. This finding implies that the first step involves establishing a shared vision.

Originality/value

The current study integrates and applies Rogers’ (2003) diffusion of innovations theory (DIT) to identify how to facilitate sustainability through service innovation. In so doing, this study can add to our knowledge in the hotel industry by using the DIT.

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 1
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 6 February 2009

Jeou‐Shyan Horng and Yi‐Chun Lee

This study aims to explore and analyze the extrinsic environmental factors that influence the development of culinary creativity.

4098

Abstract

Purpose

This study aims to explore and analyze the extrinsic environmental factors that influence the development of culinary creativity.

Design/methodology/approach

This study uses in‐depth interviews and content analysis. A total of 13 internationally famous and/or award‐winning culinary artists and contest judges from the USA, Singapore, and Taiwan were interviewed to provide the data for the project.

Findings

There is a close relationship between the creativity of culinary artists and the quality of their environment. Therefore it is important to develop and maintain a physical, social, cultural and educational environment that is conducive to culinary creativity.

Practical implications

The findings of this study can serve as a basis and frame of reference for the future planning of culinary education, the purpose of which is to cultivate a more creative mode of culinary thinking in students.

Originality/value

This is the first research project to focus primarily on identifying specific factors in the environment which have a positive impact on individual, creative, culinary artists. Having identified those factors and described the ideal “culinary environment”, some specific suggestions for the culinary industry are made, indicating how to create such a potentially stimulating environment and thereby cultivate more, and more creative, culinary artists.

Details

International Journal of Contemporary Hospitality Management, vol. 21 no. 1
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 11 February 2022

Michael Alexander Kruesi and Luka Bazelmans

This paper reviews the past 20 years of empirical research, based on the resource-based view (RBV) of the firm, in hospitality and tourism literature. There has been a…

Abstract

Purpose

This paper reviews the past 20 years of empirical research, based on the resource-based view (RBV) of the firm, in hospitality and tourism literature. There has been a significant increase in empirical RBV-grounded management research throughout the 2000s. However, to date, there has been no systematic assessment of the RBV in both qualitative and quantitative empirical hospitality and tourism literature. The purpose of the present paper, therefore, is to review and analyse the approaches employed in empirical hospitality and tourism research founded on the RBV, provide an overview and suggest how to further advance the RBV as a framework for future research.

Design/methodology/approach

The present study systematically reviews empirical RBV-based hospitality and tourism studies, published between 2000 and 2019. Through a well-defined and replicable inclusion/exclusion criterion, a sample of 122 studies was identified and reviewed.

Findings

It was found that while the RBV has received support in both quantitative and qualitative studies, the way in which researchers have utilised it in quantitative and qualitative research varies considerably in terms of the types of resource examined, the measurement variables used and the terminology/theoretical sub-stream employed. To increase the effectiveness of the RBV as a theoretical foundation in future research, its application needs to become more consistent across different studies, allowing for the development of a unified theory. Several shortcomings of the extant literature are identified, including the practical utility of the RBV; the tautology inherent in RBV-based research; the limited amount of qualitative research and the limited focus on industry contexts other than hotels, not to mention the current abundance of research with a Western perspective. These shortcomings lead to the suggestions for future research.

Research limitations/implications

The implications raised in the present study are, firstly, the current body of hospitality and tourism literature founded on the RBV is lacking in certain areas, which highlights the need for further research. Secondly, the confusion arising from its tautologies have negatively impacted the usefulness of the RBV for researchers and practitioners alike. Finally, focusing on lower than firm-level competitive advantage will allow researchers to provide more meaningful recommendation to practitioners.

Originality/value

This is the first systematic review of both qualitative and quantitative hospitality and tourism research founded on the RBV. It provides an overview of this theory, with the aim of highlighting what has already been explored while aiding the further development of the theory in hospitality and tourism research.

Details

Journal of Hospitality and Tourism Insights, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2514-9792

Keywords

Article
Publication date: 7 January 2021

Antony King Fung Wong, Mehmet Ali Koseoglu and Seongseop (Sam) Kim

This study aims to examine the current state of the research activities of scholars in the hospitality and tourism field by analyzing the first 20 years of the new millennium.

Abstract

Purpose

This study aims to examine the current state of the research activities of scholars in the hospitality and tourism field by analyzing the first 20 years of the new millennium.

Design/methodology/approach

Longitudinal analyses using 14,229 journal articles as data source were realized by adopting BibExcel, Gephi and VOSviewer network analysis software packages.

Findings

This study provides a comprehensive overview of the hospitality and tourism research based on authorship and social network analysis, with patterns of prolific authors compared over four distinct periods.

Research limitations/implications

The hospitality and tourism academic society is clearly illustrated by tracing academic publication activities across 20 years in the new millennium. In addition, this study provides a guide for scholars to search for multidisciplinary collaboration opportunities. Government agencies and non-governmental organisations can also benefit from this study by identifying appropriate review panel members when making decisions about hospitality- and tourism-related proposals.

Originality/value

To the best of authors’ knowledge, this study is the first to use bibliometric analysis in assessing research published in leading hospitality and tourism journals across the four breakout periods in the new millennium.

Details

International Journal of Contemporary Hospitality Management, vol. 33 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 11 April 2019

Mehmet Ali Koseoglu

This study aims to address how the social structure of the hospitality management field has evolved from 1960 to 2016.

Abstract

Purpose

This study aims to address how the social structure of the hospitality management field has evolved from 1960 to 2016.

Design/methodology/approach

The informal social structure of the hospitality management literature was analyzed by collecting authorship data from seven hospitality management journals. Co-authorship analyses via network analysis were conducted.

Findings

According to the findings, throughout the history of hospitality management, international collaboration levels are relatively low. Based on social network analysis, the research community is only loosely connected, and the network of the community does not fit with the small-world network theory. Additional findings indicate that researchers in the hospitality management literature are ranked via degree centrality, closeness centrality and betweenness centrality. Cliques, which contain at least five researchers, and core researchers are identified.

Practical implications

This study helps both scholars and practitioners improve the informal structure of the field. Scholars must generate strong ties to strengthen cross-fertilization in the field; hence, they collaborate with authors who have strong positions in the field. Specifically, this provides a useful performance analysis. To the extent that institutions and individuals are rewarded for publications, this study demonstrates the performance and connectivity of several key researchers in the field. This finding could be interesting to (post)graduate students. Hospitality managers looking for advisors and consultants could benefit from the findings. Additionally, these are beneficial for journal editors, junior researchers and agencies/institutions.

Originality/value

As one of the first study in the field, this research examines the informal social structure of hospitality management literature in seven journals.

Details

International Journal of Contemporary Hospitality Management, vol. 32 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

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