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Article

Julia Nieves and Javier Osorio

The purpose of this paper is to examine the implementation of a set of commitment-based HR practices and explores their impact on three categories of organizational outcomes.

Abstract

Purpose

The purpose of this paper is to examine the implementation of a set of commitment-based HR practices and explores their impact on three categories of organizational outcomes.

Design/methodology/approach

Cross-sectional study based on a survey. Multiple regression analysis was applied to test the hypotheses proposed.

Findings

The results show that commitment-based HR practices make up a system that presents internal consistency and favours HR performance and operational outcomes, as well as contributing to financial outcomes through the mediator role of innovation.

Research limitations/implications

The HR practices were measured based on the perception of only one informant per company, normally the manager.

Practical implications

This study makes it possible to draw relevant conclusions in a sector (hotel industry) that lacks references about the role of a system of commitment-based HR practices in achieving organizational outcomes. The use of a sample of homogeneous firms provides managers with valuable and specific information about the sector that can foster the adoption of commitment-based HR practices by hotel firms.

Originality/value

This paper contributes to better know how HR practices based on commitment foster employees’ willingness to engage in the strategic objectives established by the organization from the systems perspective. Furthermore the research contributes to the understanding of these practices in an important economic industry, such as it is the hospitality sector, in which research had traditionally placed little emphasis on this kind of analysis.

Details

International Journal of Manpower, vol. 38 no. 3
Type: Research Article
ISSN: 0143-7720

Keywords

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Article

Julia Nieves and Gonzalo Diaz-Meneses

The purpose of this study is to identify the role played by external knowledge sources and intra-organizational collaboration as determinants of innovation in hotel firms…

Abstract

Purpose

The purpose of this study is to identify the role played by external knowledge sources and intra-organizational collaboration as determinants of innovation in hotel firms. It proposes that local knowledge sources and intra-organizational collaboration determine the probability of producing incremental innovations, and that non-local knowledge sources determine the introduction of radical innovations.

Design/methodology/approach

Descriptive statistics made it possible to evaluate the importance of each of the external sources as the origin of ideas for innovation. Principal component analysis was used to find homogeneous groups based on the different knowledge sources contemplated. Multiple regression analysis was used to determine which variables predict a hotel’s capacity to introduce innovations.

Findings

The findings suggest a dissociation between innovations adopted by directly incorporating the specific knowledge provided by external agents and innovations that require the mediation of intra-organizational collaboration for their development.

Research limitations/implications

Future qualitative studies can provide data that would considerably improve the understanding of how innovation processes are produced in hotel companies based on the use of external knowledge and how hotel firms develop spaces to exchange and combine internal knowledge.

Practical implications

Hotel firms can adopt innovations by incorporating specific knowledge from external companies or by developing their own innovations based on information gathered from external agents or events (e.g. customers, attending trade fairs and professional conferences). The transformation of this information into innovations requires the establishment of internal communication channels that foment employees’ collaboration and exchange of information.

Originality/value

The study provides empirical evidence for the relevant role played by both external agents and intra-organizational relationships as sources of knowledge to foster innovation in hotel firms. External agents are classified as local and non-local sources, and their effect on innovation is analyzed, distinguishing between incremental and radical innovations.

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 6
Type: Research Article
ISSN: 0959-6119

Keywords

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Article

Julia Nieves and Javier Osorio

The purpose of this paper is to assess the relationship between information technology (IT) use and management innovation through the mediator role of knowledge-based resources.

Abstract

Purpose

The purpose of this paper is to assess the relationship between information technology (IT) use and management innovation through the mediator role of knowledge-based resources.

Design/methodology/approach

The paper presents empirical evidence from a survey of 109 companies that run hotel establishments in the Spanish territory. A model of relationships is proposed and tested through a system of structural equations.

Findings

The use of IT favors the development of organizational knowledge and the ability to integrate this knowledge. Moreover, a positive and direct relationship was found between IT use and management innovation, and indirectly through organizational knowledge and knowledge integration capability.

Research limitations/implications

The designed questionnaire did not include any questions related to specific IT tools that could contribute to better knowledge management practices in hospitality organizations, but rather generic questions about IT use. The large number of IT tools that can potentially support knowledge management practices in hospitality companies would make the questionnaire unwieldy for its target respondents.

Originality/value

This paper sheds light on a topic that has hardly been studied in the services literature. Specifically, it addresses the way organizations can facilitate management innovation through the use of IT, while considering the mediator role of knowledge-based resources.

Objetivo

El objetivo de este estudio es evaluar la relación entre el uso de las tecnologías de la información (TIC) y la innovación organizativa a través del papel mediador de los recursos basados en el conocimiento.

Metodología

El trabajo presenta evidencia empírica a partir de una encuesta realizada a 109 empresas que gestionan establecimientos hoteleros en todo el territorio español. Un modelo de relaciones se propone y testa mediante un sistema de ecuaciones estructurales.

Resultados

El uso de TIC favorece el desarrollo del conocimiento organizacional y la capacidad para integrar dicho conocimiento. Además, se encontró una relación directa y positiva entre el uso de TIC y la innovación organizativa, así como una relación mediada por el conocimiento organizacional y la capacidad de integración del conocimiento.

Implicaciones/limitaciones

El cuestionario diseñado no incluyó preguntas relacionadas con herramientas de TIC específicas que pudieran contribuir a mejores prácticas de gestión del conocimiento en empresas de alojamiento turístico, sino preguntas genéricas sobre el uso de TIC. El gran número de herramientas de TIC que potencialmente pueden apoyar las prácticas de gestión del conocimiento en las empresas de alojamiento, complicaría la cumplimentación del cuestionario por parte de los encuestados.

Originalidad/valor

Este estudio amplía el conocimiento sobre un tema escasamente estudiado en la literatura de servicios. En concreto, se aborda la forma en que las organizaciones pueden facilitar la innovación organizativa a través del uso de TIC considerando, simultáneamente, el papel mediador de los recursos basados en el conocimiento.

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Article

Julia Nieves and Gonzalo Diaz-Meneses

The purpose of this paper is to analyze the influence of knowledge resources on marketing innovation and the way learning capability mediates this relationship. In…

Abstract

Purpose

The purpose of this paper is to analyze the influence of knowledge resources on marketing innovation and the way learning capability mediates this relationship. In addition, it evaluates the effect of marketing innovation on the financial performance of hotel firms.

Design/methodology/approach

Data from a survey conducted in companies that operate hotel establishments are analyzed using structural equation modelling (SEM). The SEM technique makes it possible to evaluate the multiple and intersected relationships existing among the variables under study.

Findings

Collective knowledge has a direct influence on marketing innovation and an indirect effect through the learning capability, but the influence of the knowledge held by individuals on marketing innovation is exercised through the learning capability. In turn, both the learning capability and marketing innovation favor the financial performance of hotel firms.

Research limitations/implications

The study shows that intangible resources play an important role in achieving marketing innovation and financial performance. Because the hospitality industry is composed of firms with different characteristics, it would be relevant to confirm the model in other hospitality businesses. Future studies could analyze possible links between marketing innovation and other types of performance.

Practical implications

Hotel firms can reach higher performance levels if they invest in developing the employees’ knowledge and, fundamentally, in fomenting a higher level of collective knowledge related to the business environment in general. Likewise, the learning capability plays a relevant role in achieving performance in hotels firms.

Originality/value

To date, studies on innovation in the field of hospitality have mainly focused on developing new services, while other types of innovation, such as marketing innovation, have taken a backseat. Likewise, the hospitality literature has paid little attention to knowledge assets. This study deals with both topics, analyzing knowledge resources and the learning capability as possible antecedents of marketing innovation activities. Furthermore, the effect of marketing innovation on the firm’s performance is evaluated.

Details

International Journal of Contemporary Hospitality Management, vol. 28 no. 8
Type: Research Article
ISSN: 0959-6119

Keywords

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Article

Gonzalo Díaz Meneses and Julia Nieves Rodríguez

This work proposes to study the phenomenon of fashion not as being evolutionary but as a consumption response that is mediated by consumers having a certain perception of…

Abstract

Purpose

This work proposes to study the phenomenon of fashion not as being evolutionary but as a consumption response that is mediated by consumers having a certain perception of time. This work also proposes not only that the temporal dimension seems to be essential in the process of fashion adoption but also that emotional aspects are predominant.

Design/methodology/approach

An empirical work was conducted based on structural equation modelling with a sample of 341 individuals, using path modelling with a multi‐group analysis.

Findings

The empirical results show that the needs for social acceptance not only do not arouse interest in new tendencies but even entail unpleasant emotions such as anxiety. Moreover, fashion is more emotionally positive if it has the quality of future.

Practical implications

Not only would it be profitable to promote involvement with fashion by transmitting the importance of others, but also the use of social needs in advertising could be unethical since it would generate unease in the consumer. Since it is clear that, in fashion, an orientation to the past is accompanied by an increase in negative emotions, it seems logical to reject designers who praise classic styles without offering anything new.

Originality/value

The work studies the phenomenon of fashion not as being evolutionary but as a consumption response that is mediated by consumers having a certain perception of time.

Details

Journal of Fashion Marketing and Management: An International Journal, vol. 14 no. 1
Type: Research Article
ISSN: 1361-2026

Keywords

Abstract

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 6
Type: Research Article
ISSN: 0959-6119

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Article

Bonnie Berry

This paper addresses the social forces, such as cultural traditions, economic structures, and legal systems, affecting animal (human and nonhuman) rights. Also considered…

Abstract

This paper addresses the social forces, such as cultural traditions, economic structures, and legal systems, affecting animal (human and nonhuman) rights. Also considered are the cross‐cultural degrees of societal advancement on rights, as illustrated by cultures that are stagnant on rights, progressive on rights, and regressive on rights. The definition of “advanced” versus “primitive” cultures is somewhat complicated with the argument being that technologically and materially advanced cultures can be primitive on rights issues, as found in the present‐day US. The right‐wing Bush administration, greatly aided by the “war on terrorism”, has devolved human rights by reducing civil liberties, freedom of assembly, educational opportunities, and economic equality. This repression of human rights has repercussions for environmental protection and nonhuman rights, as demonstrated herein.

Details

International Journal of Sociology and Social Policy, vol. 24 no. 9
Type: Research Article
ISSN: 0144-333X

Keywords

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Book part

Marietta Morrissey

This paper explores the relationship between gender and the origins and implementation of federal welfare aims in the U.S. territory of Puerto Rico. It is argued that…

Abstract

This paper explores the relationship between gender and the origins and implementation of federal welfare aims in the U.S. territory of Puerto Rico. It is argued that women's groups played a significantly less direct role in the establishment of federal social insurance and social assistance programs in Puerto Rico than on the U.S. mainland. Early 20th century Puerto Rican feminist and other groups dedicated to the welfare of women and children were subsumed in political parties and their conflicts about the Depression-era quest for economic relief and later U.S.-supported economic developmentalism.

Details

Gender Realities: Local and Global
Type: Book
ISBN: 978-0-76231-214-6

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Article

John Barimah, Damian Laryea and Ugett Naa Korkoi Okine

– This paper aims to assess the potential of date fruit powder as a refined sugar replacer in rock buns to help promote and diversify the utilization of date fruit.

Abstract

Purpose

This paper aims to assess the potential of date fruit powder as a refined sugar replacer in rock buns to help promote and diversify the utilization of date fruit.

Design/methodology/approach

Date fruit pulp was sun dried, milled into powder, sieved and its proximate composition determined. Refined sugar in rock buns was replaced with date fruit powder at 0, 50, 80 and 100 per cent levels. The samples were then subjected to proximate, mineral and sensory evaluation.

Findings

Date fruit powder had 1.47 per cent crude fiber and was high in carbohydrate (82.15 per cent). Carbohydrate content of samples decreased (48.55-29.72 per cent), while crude protein (6.78-9.97 per cent), crude fat (22.74-33.66 per cent) and crude fiber (0-0.49 per cent) contents increased with an increasing substitution of date powder. Of all, 0 and 50 per cent substituted rock bun samples were the most preferred. Date powder significantly (p < 0.05) increased the potassium (0.55-1.57 per cent), calcium (0.08-1.08 per cent) and iron (0.53-0.625 per cent) contents of the samples.

Originality/value

This research assessed the potential of date fruit powder as a replacer of refined sugar in rock buns, as it remains an underutilized commodity in Ghana. Replacing 50 per cent of refined sugar improved the nutrient composition of rock buns, thereby making date fruit powder a nutritious sugar replacer which could be used in pastry products. This when adopted would diversify the utilization of date fruits while providing good nutrition to consumers.

Details

Nutrition & Food Science, vol. 45 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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