题名

Sustainability Challenges in Hospitality Organizations: An Empirical Study on Attributes, Innovation, and New Technology

并列篇名

餐旅組織永續性挑戰：從實證觀點檢視重要屬性、創新及新技術導入影響

DOI

10.6267/JTLS.201908_25(2).0001

作者

周勝方(Sheng-Fang Chou)；洪久賢(Jeou-Shyan Horng)；劉志興(Chih-Hsing Liu)

关键词

sustainable ； innovation ； technology ； organization environment ； 永續 ； 創新 ； 技術 ； 組織環境

期刊名称

觀光休閒學報

卷期/出版年月

25卷2期（2019 / 08 / 01）

页次

133 - 172

内容语文

英文
中文摘要

In recent years, the focus on sustainability issues has drawn increasing attention in the hospitality industry. This study addresses critical issues regarding sustainable behavior and examines important factors for sustainability challenges from the perspective of 30 experts with experience in hospitality operations, policy making and research. The study employs diverse analysis methods to discover both direct and indirect relationships. In the main dimension analysis, we find that hospitality organizations can improve their sustainable innovation performance by focusing on environmental improvements that influence their organizations' cognitive, learning and new technology applications. In addition, more effective operations technology allows hospitality organizations to successfully replicate new technology for overall sustainable innovation.
英文摘要

近年來永續行為與議題逐漸受到餐旅產業發展的關注。本研究試圖從30位具有餐旅實務、政策制定和豐富研究經驗專家的角度審視影響餐旅組織永續發展重要因素與未來關鍵性挑戰歸因，並採用多種分析方法來檢視重要歸因間直接和間接的關係。在主要維度分析中，我們發現餐旅組織可以通過組織認知、學習和新技術應用的內部環境改善並提高其永續創新績效。另外，更為有效的運營技術及效率能促使餐旅組織在整體永續創新中成功地複製新技術。
主题分类 人文學 > 地理及區域研究
社會科學 > 體育學
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被引用次数
  1. 葉家瑜,童靜瑩(2020)。埔里鎮地方特色餐飲業：文化性演替下之產業永續發展脈絡分析。觀光休閒學報，26(2)，179-202。
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