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This study aims to critically review competitive intelligence (CI) research and offer suggestions for future research in the hospitality and tourism (HT) field.

The study reviews and synthetizes current CI research in the HT field.

The study findings suggest that CI research in HT is at an embryonic level, as researchers have not used the same terminology on what CI is, how CI is implemented and what should be included in the CI framework. Hence, researchers should address the link between operation and CI practices. Also, new studies discussing business espionage and ethics in CI practices are needed because the related studies are rare.

The study offers specific theoretical and practical implications for CI research.

This study provides a perspective on future developments of CI research in the HT field.

The purpose of this paper is to analyze the innovation capacity of small and medium enterprises (SMEs) and micro enterprises through a theoretical framework that addresses the influence of some internal and external resources – derived from the literature review – on the development of innovation activities and on innovative firm’s results.

Based on a structured questionnaire, the empirical survey has involved 122 SMEs and micro enterprises of the most representative agrifood supply chains in the Campania region: dairy, wine, pasta and olive oil. The data have been then elaborated through the cluster analysis technique in order to explore any meaningful patterns that may exist in terms of the innovation capacity.

This study shows the existence of three clusters/innovation modes: collaborative innovators (CIs), non-collaborative innovators (NCIs), and non-innovators (NIs). Even though CIs represent 16.2 percent of the sample, this cluster shows an increased or stable revenue during 2011-2013 in comparison to the other two clusters.

This study provides a static view in comparison to the longitudinal analysis which could have provided a more dynamic view of the innovation capacity of agrifood SMEs and micro enterprises.

This is the first quantitative study focusing on the factors related to the innovation capacity of agrifood firms in the Campania Region. The study specifically analyses the innovation capacity of SMEs and micro enterprises. Moreover, it offers a comprehensive analysis of internal and external drivers to innovation.

This study investigates to what extent the values perceived by tourists throughout cultural tours impact their overall satisfaction levels and behavioral intentions related to the destination. This study further examines the moderating role of tour guide competency in the relationship patterns concerned.

Empirical data were collected via a survey from 420 foreign tourists who visited Cappadocia and participated in guided cultural tours. Partial least squares-structural equation modeling was used for data analysis.

Study results reveal that the effects of quality, emotional, monetary and social value perceptions of tourists gained through cultural tour experiences on their overall satisfaction levels and the effects of overall satisfaction on recommendation and revisit intention are positive and significant. Furthermore, the moderating role of tour guide competency is significant and positive in the relationships between quality value and satisfaction and between satisfaction and revisit intention.

This study offers a critical analysis of discoveries concerning the pivotal role of tour guide competency within the cultural tour experience.

The purpose of this study is to provide a synthesis of the state of research on collaborative innovation in tourism and hospitality. It presents a systematic review of the academic literature, and provides insights into the specific issues addressed by studies in this area.

A search of major research databases with multiple keywords was performed to identify relevant articles up to 2017. A total of 79 articles were identified and analyzed according to the following criteria: location of the study, perspective of analysis, methodology, level of analysis and specific themes addressed.

Based on a qualitative thematic analysis, five groups of articles were identified: cooperative behavior of innovating firms, co-creation, collaborative networks for innovation, knowledge transfer and innovation policies.

This study contributes to making the current body of knowledge on collaborative innovation in tourism and hospitality more organized. The analysis of the different issues addressed by the literature could build the foundation for future research.

This study presents a comprehensive review of literature on collaborative innovation in tourism and hospitality. It can serve as a roadmap of literature for both academicians and practitioners, and help stimulate further interest.