Search

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.

Big data (BD) research articles are on new issues, this study sought to fill the knowledge gap of linkage the relationships between big data and marketing strategy with comprehensive viewpoints across different research fields in tourism and hospitality literatures. Content analysis was conducted to gather materials from the particular studies. For each study, the content analysis included the title, abstract, journal, type of sample, exploration design, statistical and analytical techniques, data collection process and keywords was also conducted to confirm the main results of the criteria. The research shows that big data adds value to marketing strategies by using social media to collect information from consumers, which is complemented with appropriate evidence relevant to predicting their needs and behaviors.

PurposeThe purpose of this study was to explore the influence of entrepreneurial attitudes, motivation and orientation on the entrepreneurial competitive advantage of innovative entrepreneurs in the tourism and hospitality industry, including those involved with bed and breakfasts, travel agencies and restaurants.Design/methodology/approachFirst, the sample for this study was selected through news media reporting on well-known new entrepreneurs, from lists of those entrepreneurs who have won innovation entrepreneurship loan subsidies from the government and from lists of those who have won innovation awards. Second, a pretest was used to confirm the feasibility of the questionnaire. The pretest survey was distributed to a total of 150 tourism and hospitality entrepreneurs. A total of 8 dimensions/facets and 36 items were confirmed. Finally, data collection took place for 9 months. A total of 1,150 questionnaires were distributed, and 606 questionnaires were recovered.FindingsThis study proposes a new multi-integration model of moderation-mediation analysis. The innovative business model explores the relationship between entrepreneurial factors and competitive advantage. Based on a survey of 606 staff members and managers of tourism and hospitality firms, entrepreneurs in the tourism and hospitality industry with entrepreneurial attitudes and motives had opportunities to increase their entrepreneurial orientation.Practical implicationsIn the process of innovative entrepreneurship, whether through organizational learning or other enterprise cooperation, it is necessary to pay more attention and propose different environmental management strategies. In addition, this study also found that marketing uncertainty moderates between entrepreneurial attitudes and entrepreneurial motives. Entrepreneurial motives are more conservative than other motives, and there is increased confidence in investing in innovative entrepreneurship in stable environments.Originality/valueThis study indicates that innovative entrepreneurial tourism and hospitality firms have a mediating or moderating effect on the relationship between entrepreneurial attitudes and positional advantage. If used properly, these resources can help the new entrants in the tourism and hospitality sector avoid the limitations of environmental change, firm size or insufficient information and improve their competitive advantage.

The role of esthetic dining in the experience economy has rarely been explored by previous studies. This study examines the relationships among esthetic stimulation, pleasantness, behavioral intent...

For chasing a harmonic condition among all elements and customers' positive emotion-pleasure in a restaurant, this study constructs a holistic aesthetic experience model within the context of a restaurant through the consensus opinions of experts who have aesthetics-related experience and work in the restaurant relevant organizations. This study adopted a mixed study, multiple-criteria decision-making (MCDM) approach for forming a solid and practical model. Four dimensions—physical environment, product and service, employee's aesthetic traits, and other customer's aesthetic traits —and twenty-three with an influential network relation map (INRM) for finding the roots of influence and influential weights for the further practitioners' decision making. The study contributes to the aesthetic theory and practical implementation in the hospitality industry.

With growing attention to and the importance of entrepreneurship education, there is a need for clear classification of educational programmes based on educational intervention performance. In examining a sample of 446 tourism and hospitality students, this study develops an integrated mediation-moderation approach to analyse the outcomes of entrepreneurship education. Our findings reveal mediating roles of entrepreneurial content, passion for learning and entrepreneurship promotion in the relationships between knowledge application and entrepreneurial inclination. Furthermore, a three-way interaction reveals that high levels of independent learning and knowledge transfer strengthen the relationship between entrepreneurship promotion and entrepreneurial inclination.

This study clarifies different mechanisms among multiple mediation-moderation models related to 622 restaurants in Taiwan, that won innovation awards and entrepreneurship loan subsidies from governments and that joined an innovative brand for less than three years from 2015 to 2017. Regarding mediation, we found that absorptive capacity and innovation mediate the relationships between market orientation and performance, and market orientation mediates the relationship between entrepreneurial orientation and performance. Regarding moderation, we discovered that the critical moderating role of human capital strengthens the relationships between market orientation, absorptive capacity and innovation, and that competitive strategy strengthens the relationships between market orientation and innovation to performance. The first and second orders of the proposed models are also discussed for improving the relevance and accuracy of examinations of moderation and mediation in tourism and hospitality research.

This study collects abstracts of SSCI tourism journal papers between 2010 and 2019 from the WoS (Web of Science) database and uses a novel method of topic classification to explore the vocabulary characteristics of the classified articles. The corpora of abstracts are given quantitative Term Frequency–Inverse Document Frequency (TF–IDF) weights. A hierarchical K-means cluster analysis is then performed to automatically classify the articles; co-word analysis techniques are used to show the characteristics of feature words for distinct clusters, titles, and the consistency of the classified articles. Based on the results for 5783 abstracts, cluster analysis classifies the number of K-means clusters into six categories: travel, culture, sustainability, model, behavior, and hotel. A cross-check method is applied to assess the consistency of the topic classifications, list titles and keywords of the documents with the three smallest distances in each category and apply a strategic diagram to present the features of the distinct categories.

Ethics and Corporate Social Responsibility (EnCSR) literacy have gradually become emphasized. This study designed an EnCSR curriculum that was specifically designed for undergraduate tourism and hospitality students. Furthermore, we examined EnCSR through qualitative and quantitative instruments. The students in the experimental group showed significant progress in moral, EnCSR examinations, and the transformations of EnCSR literacy can be discovered. Moreover, an EnCSR curriculum model was drawn up that can provide the contributions of instructional content and the students' learning progress that can help educators be well-prepared for the course and can predict students’ progress.

Co-competition and business strategy determine tourism organizations’ survival and growth. The current study highlights the following recent findings for the travel agency industry: (a) a co-compet...

Drawing on the resource-based view, we propose a model to understand the roles of human capital, market and entrepreneurial orientation, absorptive capacity and ways to improve performance with an effective innovation strategy for hospitality development. We combine the Fuzzy Delphi Method, Decision-Making Trial and Evaluation Laboratory and analytic network process to demonstrate the interactions and relations among critical criteria by using data from 20 Taiwanese restaurant entrepreneurs obtained in 2015–2017. The positive effects of human capital, market orientation, entrepreneurial orientation and absorptive capacity on innovation performance are confirmed. These findings advance resource-based scholarship and highlight the value of understanding the relationship between a restaurant’s tangible and intangible resources for hospitality development.

The current research is a systematic review of the literature on hotel marketing management that provides evidence that hotel marketing management contributes to organizational performance and satisfaction, and provides insights into how hotel operators can successfully implement it. This systematic review of the literature is based on the analysis of 417 papers via a text-mining methodology. Through cluster analysis, we divided the literature on hotel marketing management into four clusters, namely, literature regarding marketing reviews and frameworks, marketing strategies, services, and customers. These results pointed to some potential directions for future research in each cluster. This research can benefit researchers studying the current topics in the hotel marketing management field and help them recognize potential research areas. Additionally, it enables hoteliers to understand the benefits and processes of hotel marketing and defines the key elements of implementing a successful marketing campaign.

This study determines that cognitive image and affective image have various mediation roles between the environmental marketing strategy and behavioural intentions. By utilizing an online survey fo...

Based on the organizational strategy and capability perspective, we theorized a serial mediation-moderation analysis that links critical beneficial attributes of dynamic capabilities, diffe...

This study examines whether the sustainable service and organizational environment of influential restaurant industry managers predict firm performance. We introduce a multiple mediation-moderate effects of the organizational environment: encouragement, pressure, and resources. These effects predict an organization’s performance, which we describe as providing an overall impression for customers and increasing the operation’s profit. We examined 464 firms whose names were listed with the Ministry of Economic Affairs. These firms have creative life industry certification from the restaurant or county environmental protection bureau as environmental protection restaurants. The results of our study revealed two critical mediators of perceived innovation and organizational resources that connected the relations between sustainable service and an organization’s performance. Additionally, our study found a significant interaction effect between encouragement and (competitive) pressure moderating the relationship between perceived innovation and the organization’s ability to harness resources.

PurposeThis study aims to determine essential attributes of sustainable service innovation (SSI) in the Taiwan hospitality industry.Design/methodology/approachBy 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.FindingsThe 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 implicationsThe critical dimensions identified in this study may serve as guidelines that hospitality practitioners or hotel managers may use when engaging in SSI.Social implicationsSustainability 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/valueThe 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.

In accordance with the increasing attention in entrepreneurship among tourism and hospitality, this study developed an innovative entrepreneurship curriculum specifically designed for undergraduate hospitality students. This study developed and evaluated creative module comprised of mentoring and creative problem solving (CPS) methods for undergraduate hospitality innovative entrepreneurship programs in Taiwan. A quasi-experimental design, with a sample of 122 students, estimated the causal impacts of educational intervention. Students in the experimental group participated in a mentoring and CPS-based course for a semester. The results showed that students who received the intervention significantly enhanced their innovative entrepreneurship as assessed by their GET2test scores. This study examined innovative entrepreneurship through qualitative and quantitative instruments. The findings support the positive impact of education on the entrepreneurial potential. Moreover, an innovative entrepreneurship cultivation model was drawn up that can provide the contributions of instructional content and learning progress that can help educators be well-prepared for the course and can predict students’ progress.

Corporate social responsibility (CSR) has gradually become a concern of many companies in the tourism industry. A substantial number of companies have implemented CSR programmes to pursue economic and environmental win–win situations while acting in a socially responsible manner. This study constructs an assessment model of CSR practice in the tourism industry to provide for more effective implementation of CSR. First, the researchers reviewed CSR-related literature and conducted in-depth interviews with industry experts. Based on the literature and the interviews, five dimensions, including Economy, Environment, Society, Culture and Consequence, and 15 criteria were extracted to form the assessment model. Second, the study examined the model's validity and established a consensus among the perspectives of academia, government and industry using the Fuzzy Delphi Method (FDM). Finally, the study adopted the DEMATEL and DEMATEL-based Analytical Network Process (ANP) technique to understand the causa...

Recently, with the increasing awareness of the importance of environmental protection, a critical need for tourism and hospitality education on sustainability has been widely recognized. This study adapts a pedagogical co-competition strategy, creative problem solving (CPS) and Abbreviated Torrance Tests of Creative Thinking for accurately measures creativity to predict the influences of the learning environment. Questionnaires were collected, with 196 effective anonymous responses from tourism and hospitality students. The results show that co-competition course design may encourage students’ critical thinking regarding sustainability and increase student creativity, which should be promoted as a useful tool in sustainability education in the future.

This study examines ethics and Corporate Social Responsibility (CSR) in the Taiwanese tourism industry from the standpoints of the government, academia, and industry through the perspective of Conf...

Sustainable innovation is a critical attribute in modern hotel management, as is widely recognized by experts and hotel managers alike. This paper develops and tests a new integrated theoretical model of associations among innovation diffusion, environmental marketing strategy, sustainability innovations, and the organizational environment. This research also considers the mediating effect of environmental marketing strategy and the moderating role of the organizational environment. The results of a study that included 367 managers of eco-friendly hotels in Taiwan provide support for this model across various dimensions of hotels’ sustainable innovation. The present study found relationships among innovation diffusion, environmental marketing strategy and sustainability innovations, and a mediating effect of environmental marketing strategy. The results also confirmed that the organizational environment moderates the relationship between innovation diffusion and environmental marketing strategy. That is, a supportive organizational environment will enhance the effect of innovation diffusion on environmental marketing strategy.

In line with social representations theory, our study presents two mediating models to examine the psychological mechanism underlying how tourists’ intentions toward low-carbon tours could be enhanced through a reduction in their ambivalence toward low-carbon tours. Recruiting 767 independent tourists, applying an ordinary-least-square simple regression, and following the mediating testing approach of Baron and Kenny (1986), we have found that using scientific climate information can efficiently strengthen tourists’ travel intentions toward engaging in low-carbon tours and can also reduce tourists’ ambivalence toward low-carbon tours. We found, however, that another tourist education approach, responsibility sharing, did not have a similar effect, owing possibly to the social-loafing effect.

This study explores the effect of proactive personality on creativity and intrinsic motivation enhancement within the tourism and hospitality industry. Using a questionnaire survey, this study generated 283 valid questionnaires. Background variables and moderating effects were analyzed, and causal path relationships were confirmed with structural equation modeling. Proactive personality fosters a positive moderating effect of creativity-supporting physical work environments on intrinsic motivation. In the hospitality and tourism industry, creativity can be practically fostered by recruiting passionate talents, supporting new ideas, and providing creativity-supporting physical environments.

This study draws on tourism and hospitality literature to develop a new creativity scale that highlights the importance of creativity in the tourism and hospitality industry. It is important for practitioners to develop greater creativity so as to solve problems and obtain competitive advantages. However, few studies have comprehensively examined the impact of creativity on changes in the tourism and hospitality industry, and there is a lack of empirical research on the critical attributes of creativity from the perspective of tourism and hospitality practitioners. This study seeks to fill this gap by constructing and testing a new theoretical model in the tourism and hospitality sector. The scale’s reliability and validity are examined through exploratory factor analysis (EFA) and confirmatory factor analysis (CFA), using samples collected from 854 tourism and hospitality practitioners (579 college students majoring in tourism and hospitality and 275 practitioners in the tourism and hospitality industry). The results identify five critical attributes of creativity: process, creativity, culture, proactive personality, and satisfaction. The implications for theoretical and practical applications are also discussed.

The present study designs and develops an innovative culinary competency curriculum (ICCC) model comprising seven sections: innovative culture, aesthetics, techniques, service, product, management, and creativity. The model is formulated based on culinary concept, creativity, innovation, and competency theory. The four elements of curriculum design, namely, objectives, learning experience, evaluation, and modification, are adopted to create a developmental framework. This study also applies creative teaching techniques to improve students' learning effectiveness. The study employed a quasi-experimental design and a sample of 68 undergraduate students majoring in Food and Beverage Management. A 16-week instructional program was conducted. Results show that the ICCC model is effective based on qualitative analysis and students' improved innovative performance.

The purpose of this empirical study is to operationalize the relationship of green marketing's influence on consumer attitudes via the mediating role of marketing mix towards green products to validate the proposed research model in the Taiwanese context of explaining consumers' willingness to be environmentally friendly. The model is based on structural equation modeling (SEM) from data collected from 977 online consumers. The findings revealed that green consumption intention was significantly and indirectly driven by attitude to green products. Additionally, the effect of perceived quality on marketing mix and consumer willingness in environmental concern is both significant and positive. However, when a restaurant has high consumer social responsibility (CnSR) for marketing mix, the consumer attitudes of cognitive, affective, and behavioral model (C-A-B model) is less effective. These findings have contributed to the revival of the theory of planned behavior (TPB) and offer a comprehensive understanding of consumer attitude, consumer social responsibility, marketing mix and perceived quality impact that a restaurant has on the ability to raise consumer willingness to purchase green products or food. We provides valuable suggestions to marketers to design from the perspective of green marketing policies and strategies in order to accommodate Taiwan's indigenous green restaurants.

The aim of this study was to investigate how positive and negative learning environments are related to students' motivation and knowledge sharing behaviour and therefore influence creativity. Questionnaires were administered to 579 students in tourism and hospitality management departments. Because the students within Chinese society are followers with collectivist values and are influenced by other students, this is a good setting for the learning environment being discussed. The results showed that positive learning environments were related to intrinsic motivation and creativity and that negative environments were harmful to intrinsic motivation and creativity. Practical implications of the results are discussed.

We develop and test a new integrated theoretical model of moderated mediation in which sustainable experience serves as an intervening mechanism that directly explains the associations among motivation, sociocultural impacts and recommendation. We also consider the mediation effects of sustainable experience and the moderating role of satisfaction and emotional values. The results of a study that included 400 tourists provide support for this model across various dimensions of sustainable tourism. Somewhat unexpectedly, the mediating effect of a sustainable experience is not found to be contingent on the relationships between sociocultural impacts and recommendations, and the direct effects of type of sociocultural impacts and sustainable experience are not supported. However, we found relationships between motivation to sociocultural impacts and sustainable experience and a mediating effect of a sustainable experience on both motivation and recommendation. The results also confirmed that satisfaction and emotional values increase the positive effects of sustainable experience and recommendation. We discuss how this intriguing design of moderated mediation relationships could be explained by using tourism theory and research on regulatory focus.

This paper problematizes the terms “sustainable tourism and satisfaction”. It conceptualizes sustainable tourism as a future trend in tourism and argues that although sustainable tourism and satisfaction frequently function as a means of tourist evaluation and experience for attractions, their social significance extends far beyond current tourism planning. This paper uses empirical material from 642 tourists who had sustainable tourism experiences and gathers samples from several natural resource conservation zones in Taiwan. If tourists feel a sense of novelty about a tourist destination, they may increase their sustainable experience and further enhance their willingness and satisfaction toward sustainable tourism. In addition, sustainable tourism studies suggest that novelty enhances emotional excitement, which in turn leads to more overall valuable evaluations and higher satisfaction. This paper tests both direct and indirect mechanisms simultaneously using structural equation modeling methods. The r...

In this study, we developed and tested a new model of how organizational support affects the organizational work environment and atmosphere that facilitates creativity. A field study of 320 employees showed that organizational support was positively related to the work environment for knowledge sharing, motivation, procedural justice, and promotion. Further, the work environment plays a mediating role between organizational support and employee creativity. These measures of an organization's environment of procedural justice are related to employees’ motivation and knowledge sharing, which predict employees’ promotion.

This study investigates how perceived insider status influences employee creativity in hospitality industry settings. Specifically, the study examines mediator of promotion focus and three-way interaction roles of perceived insider status and creative process engagement. Using a sample of 232 employees of the Taiwanese hospitality industry, we found that a promotion focus was positively related to employee creativity. Moreover, a promotion focus mediates perceived insider status and creativity. Finally, the study confirms the existence of three-way interactions characterized by creative process engagement, perceived insider status, and a promotion focus on creativity. The results show that a high degree of perceived insider status coupled with a high level of creative process engagement generates a strong relationship between promotional focus and creativity.

This study investigates stakeholder perceptions of the factors that are critical to the adoption of environmental management practices in international tourist hotels in Taiwan. The empirical data were based on 26 semistructured interviews with four types of stakeholders. According to the qualitative results, the themes that emerge associated with hotel owners/managers include economic concerns, top management commitment, and operational challenges to environmental practices. Environmental policies, regulations, and support are identified as the themes associated with government agencies. Moreover, the knowledge, consultancy, and professional assistance provided by academics and non-governmental organizations facilitate the acceptability and implementation of hotel environmental initiatives. The research implications highlight the need for communication and collaboration among stakeholders.

Based on the componential theory of creativity, this research built and tested a new theoretical model that links the 4P model (people, product, place, and process) with creativity via several intervening variables. Survey data and two-step structural equation modeling were used to evaluate a sample of 338 employees surveyed from 57 tourism and hospitality organizations in Taiwan. As anticipated, we found that people (e.g. personality) positively affected place (e.g. organizational environment and participation) and creative process (e.g. data collection, idea generation, and confirmation), which in turn influenced product outputs of creativity and satisfaction.

This study develops an instrument for assessing the energy conservation and carbon reduction (ECCR) knowledge of undergraduate hospitality and tourism students in Taiwan. Based on an extensive literature review, we identified a knowledge framework incorporating 10 dimensions of ECCR knowledge related to hospitality and tourism. Using academic judgment and Bloom’s 2-way specification table process, we developed a multiple-choice item pool to finalize the assessment items. Through a questionnaire survey administered to 1,200 undergraduate hospitality and tourism students, 37 ECCR knowledge items were determined with appropriate levels of item reliability, difficulty, and discrimination. This validated instrument can help hospitality and tourism educators identify where and how to improve the ECCR knowledge of students for environmental sustainability. Specific implications and recommendations of this study are also provided.

This study investigates the relationships across a behaviour model of festival visitors based on a major festival encouraging energy saving and carbon reduction (ESCR). Using the 2010 Taipei International Flora Exposition (Taiwan) as a case study, 275 visitors completed a questionnaire, the answers to which were assessed using a structural equation model to test the behaviour model and its six hypotheses. The results showed that behaviour intentions are the best predictors of “value orientation”, “motivation for visiting”, “visitor experience” and “attitude towards behaviour”. Specifically, a highly positive correlation between visitors’ motivations and their experiences was found, suggesting that the presentation of festival activities influences visitors’ perceptions. The ESCR curriculum design and pedagogy, especially the inclusion of reflective learning, was found to be very important for the successful planning of future events, as was green transportation using advanced, energy-saving vehicles and e...

This study applies fuzzy set theory in attempting to evaluate important attributes of the tourism and gourmet business environment in Taiwan. This business environment is composed of various attributes that are difficult to measure. To overcome these challenges, we integrated the fuzzy Delphi method, the decision-making trial and evaluation laboratory method, and the analytic network process to evaluate the business environment. We found that the most significant aspect of the tourism and gourmet business environment is human resources and that the least significant aspect of this industry is market development. The most significant criteria are enhanced industry competitiveness and opportunities to develop the industry.