scholarly journals Service Open Innovation; Design Elements for the Food and Beverage Service Business

2018 ◽  
Vol 4 (4) ◽  
pp. 53 ◽  
Author(s):  
Ki Nam ◽  
Bo Kim ◽  
Bruce Carnie
Keyword(s):  
Open Innovation ◽  
Structural Equation ◽  
Industrial Revolution ◽  
Innovation Process ◽  
Equation Modeling ◽  
Business Outcomes ◽  
Design Elements ◽  
Service Business ◽  
Business Goals ◽  
Food And Beverage

Despite the well-recognised contribution of design to business, practitioners still find it challenging to manage design assets. Given that one cannot manage a business without measuring these assets, researchers and practitioners deem that the lack of a practical measuring tool for design is the cause of this unfavorable situation. Hence, establishing relevant criteria for measuring design effectiveness is essential for developing the tools. However, criteria must anticipate key business outcomes in order to demonstrate effectiveness, and to propose actionable items. Whether the outcome is sales figures or customer satisfaction survey results, the criteria should clearly link with business goals. Also, the technologies in the Fourth Industrial Revolution facilitate the quantification of customer behaviour related to business performance, such as lingering time on the website for shopping. In this context, statistical understanding of design elements is critical for determining appropriate strategies in the era of digitalised data. By utilising a Service Blueprint, this study also proposes a novel approach to tackle current challenges regarding the open innovation process. Since appropriately-developed design elements are the prerequisite of successful measurement, this study extracts the elements through in-depth interviews, and examines them quantitatively with existing business theory. As a result, design elements for the food and beverage service business are confirmed by using the Structural Equation Modeling.

scholarly journals The Classification of Design Elements for the Food and Beverage Service Business: an Original Review for the Service Innovation

2018 ◽  
Author(s):  
Ki Woong Nam ◽  
Boyoung Kim ◽  
Bruce W Carnie
Keyword(s):  
Service Delivery ◽  
Structural Equation ◽  
Emotional Responses ◽  
Measurement Tool ◽  
Managerial Implication ◽  
Design Elements ◽  
Service Companies ◽  
Service Business ◽  
Food And Beverage ◽  
Design Value

1) Background: In service business areas, design enhances the customer experience through the elements which anticipate specific emotional responses of customers. Many service companies are keen to develop and examine design elements from the customer perspective. Furthermore, recently, having considered the significance of customers’ emotional responses by design elements, categorising design elements into manageable dimensions can facilitate the evaluation of design elements. However, design elements and dimensions of design value are not defined in the current service marketing literature, and companies need a measurement tool and managerial guideline to their innovative value creation and compelling service delivery. For these reasons, this research aims to categorise the design value dimensions and propose the managerial implication for the innovative use of design; 2) Methods: This study used the mixed methodology; two stages of interviews and SEM (Structural Equation Modelling); 3) Results: Interview analyses facilitate the identification of design elements in the service delivery process. SEM results underpin the relevance of the categorised design elements and their impact on customer loyalty by comparing different groups (country and time elapsed from experience); and 4) Conclusions: Findings are the fundamentals of developing measuring tool for design and trigger future studies for conceptualising intangible assets.

scholarly journals Impact of Service Quality and Service Innovations on Competitive Advantage in Retailing

2019 ◽  
Vol 2 (2) ◽  
pp. 366-374
Author(s):  
R. Neni Kusumadewi ◽  
Otong Karyono
Keyword(s):  
Service Quality ◽  
Competitive Advantage ◽  
Random Sampling ◽  
Structural Equation ◽  
Industrial Revolution ◽  
Sampling Technique ◽  
Added Value ◽  
Equation Modeling ◽  
Stratified Random Sampling ◽  
Analysis Method

Current competitive environment induced by 4.0 industrial revolution has forced companies to focus on managing service to customer by provide added value to customers, so that it will increase competitiveness. This study aims to find out and analyze impact of service quality and service innovations on competitive advantage. Analysis method is descriptive statistical and Structural Equation Modeling with AMOS software. The sampling Technique was purposive sampling with combination cluster proportional stratified random sampling, the instrument to collect the data was questionnaire with manager, supervisor or employee of retailing. The results indicate that the service quality and service innovations impact on competitive advantage.

Strategy to Increase Competitiveness through the Implementation of Human Resource Performance Management in PT. Garudafood Putra Putri Jaya Tbk

2021 ◽  
Vol 8 (9) ◽  
pp. 345-361
Author(s):  
Dani Achmad Fauzi ◽  
Syamsul Maarif ◽  
Nimmi Zulbainarni
Keyword(s):  
Job Satisfaction ◽  
Performance Management ◽  
Management System ◽  
Structural Equation ◽  
Partial Least Square ◽  
Least Square ◽  
Equation Modeling ◽  
Performance Management System ◽  
Final Value ◽  
Food And Beverage

PT. GarudaFood Putra Putri Jaya, Tbk is a food and beverage company that develops values and philosophy culture in running the company's business, namely human values, business ethics, unity through harmony, speed and leading change and working intelligently in learning culture. The goal to be achieved with the development of Human Resources is the growth of performance, both in the institution as a whole and in each worker involved in it from the top level to the bottom, with the development is expected to increase productivity and effectiveness in institutions that ultimately the company is able to increase its competitiveness. The analysis method used is structural equation modeling partial least square (SEM-PLS) analysis is used to determine the influence of performance management system on improving the competitiveness of companies in PT. Garudafood Putra Putri Jaya, Tbk and analytical hierarchy process (AHP) analysis are used to determine the best alternative strategies to encourage the success of performance management system in improving the competitiveness of companies in PT. Garudafood Putra Putri Jaya, Tbk. The results of the study showed that Performance Management obtained the most final value and ranked 1st with a value of 34.45% and Company Competitiveness in 2nd place with a final value of 15.55%. Of the independent variables, company culture (X1) has the highest weight to be taken into account because it gives the highest impact then in the second position, namely Leadership (X3), third HR Competence (X2), and the last is Job Satisfaction (X4). Keywords: Competence, Competitiveness, Job Satisfaction, Leadership Organizational Culture, Performance Management System.

Impact of ICT on Innovation

2015 ◽  
pp. 92-117 ◽  
Author(s):  
Hiroki Idota ◽  
Teruyuki Bunno ◽  
Masatsugu Tsuji
Keyword(s):  
Structural Equation Modeling ◽  
Structural Equation ◽  
Innovation Process ◽  
Employee Motivation ◽  
Equation Modeling ◽  
Innovation Activity ◽  
Innovation Capability ◽  
Ict Use ◽  
Management Participation

The innovation process in SMEs (small- and medium-sized enterprises) is complex and in comparison with large firms the causal relationships between promoting factors and innovation have yet not been sufficiently clarified. This chapter attempts to analyze the innovation process using Structural Equation Modeling, in particular focusing on the role of ICT. Seven hypotheses are demonstrated by two models. The results obtained are as follows: (i) top management participation and employee motivation in the innovation process enhance the effect of introducing ICT; (ii) the effect of ICT use raises innovation capability, in particular the ability to connect with external linkages; (iii) ICT use, innovation capability and external linkages enhance innovation activity; and (iv) the effect of ICT use and innovation capability promote innovation directly.

scholarly journals Robotic Restaurant Marketing Strategies in the Era of the Fourth Industrial Revolution: Focusing on Perceived Innovativeness

2020 ◽  
Vol 12 (21) ◽  
pp. 9165
Author(s):  
Jinsoo Hwang ◽  
Kwang-Woo Lee ◽  
Dohyung Kim ◽  
Insin Kim
Keyword(s):  
Willingness To Pay ◽  
Perceived Risk ◽  
Structural Equation ◽  
Industrial Revolution ◽  
Positive Influence ◽  
Marketing Strategies ◽  
Restaurant Industry ◽  
Equation Modeling ◽  
Managerial Implications ◽  
First Time

Although innovative robotic technology plays an important role in the restaurant industry, there is not much research on it. Thus, this study tried to identify how to form behavioral intentions using the concept of perceived innovativeness in the context of robotic restaurants for the first time. A research model comprising 12 hypotheses is evaluated using structural equation modeling based on a sample of 418 subjects in South Korea. The data analysis results show that perceived innovativeness is an important predictor of the customers’ attitude, which in turn has a significant effect on desire. In addition, desire exerts a positive influence on intentions to use and willingness to pay more. Lastly, perceived risk moderates the relationships between (1) desire and intentions to use and (2) desire and willingness to pay more. Based on the above statistical results, important theoretical and managerial implications are presented.

scholarly journals Exploring Innovation Adoption Behavior for Sustainable Development: The Case of Hungarian Food Sector

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 612
Author(s):  
József Tóth ◽  
Giuseppina Migliore ◽  
Jeremiás Máté Balogh ◽  
Giuseppina Rizzo
Keyword(s):  
Decision Making ◽  
Sustainable Development ◽  
Structural Equation ◽  
Innovation Process ◽  
Equation Modeling ◽  
Food Sector ◽  
Factors Affecting ◽  
Innovative Products ◽  
Planned Behavior Theory ◽  
Personal Skills

Innovation plays a key role in the success and sustainable development of businesses. The innovation process derives from the combination of personal skills and company resources that influence food company managers in their choices on innovation (the decision-making process). This study is an attempt to try to understand which psychological constructs affect innovation decision-making in the Hungarian food sector, using the empirical data from a 2017 survey conducted in Hungary among the largest food processing companies. Planned behavior theory (TPB) was applied to the study of factors affecting innovation decision-making. Structural Equation Modeling (SEM) was used for data analysis. The results show that the positive attitude of Hungarian food business leaders towards innovation, evaluation of innovation and the strategic intention of placing innovative products and processes on the market have a positive relationship with innovation performance; however, the lack of adequate research skills, plus specific knowledge and skills is hindering the development of the hoped for process.

scholarly journals An optimized model for open innovation success in manufacturing SMEs

2021 ◽  
Author(s):  
Amir Hakaki ◽  
Mohsen Shafiei Nikabadi ◽  
Mahnaz Ali Heidarloo
Keyword(s):  
Open Innovation ◽  
Structural Equation ◽  
Success Factors ◽  
Resource Constraints ◽  
Innovation Process ◽  
Research Institutions ◽  
Ant Colony Optimization Algorithm ◽  
Fuzzy Dematel ◽  
Cumulative Impact ◽  
The Impact

Given the fluctuations in markets and the financial and resource constraints of SMEs, innovation is one of the solutions for improving performance, gaining competitive advantage and increasing survival probability for these companies. The paper aims to determine the best ranking of effective factors in open innovation success in manufacturing SMEs. At the first stage, the most important factors investigated using structural equation modelling based on the opinion of 275 experts. Subsequently, the impact level of each factor on the others calculated by fuzzy DEMATEL among 12 specialists’ viewpoints. In the end, optimized ranking of studied factors obtained by Ant Colony Optimization algorithm. As a result, economic factors, suppliers, competitors, partners, firm’s strategy, firm’s structure, reward system, employees, IT support, organizational learning, universities, research institutions, and ecological issues hold the first to the thirteenth rank with the highest cumulative impact on open innovation success. Developing relations with universities and research institutions for improving innovation process is recommended to manufacturing SMEs. In addition, these companies should coordinate firm’s strategy as one of the most important open innovation success factors with partners to gain competitive advantages against competitors.

A Comprehensive Validated Model of Innovation and Performance: An Empirical Study of Turkish Companies

2020 ◽  
Vol 17 (03) ◽  
pp. 2050019
Author(s):  
Eyup Calik ◽  
Basak Cetinguc ◽  
Fethi Calisir
Keyword(s):  
Firm Performance ◽  
Structural Equation ◽  
Innovation Process ◽  
Equation Modeling ◽  
Innovation Culture ◽  
Short And Long Term ◽  
Innovation Output ◽  
And Performance ◽  
Sequential Relationship

Organizations should maintain their innovation trajectories by developing products, processes, marketing, and organizational methods to achieve and sustain competitive advantage. However, by itself, creating value through innovation is not enough for companies: transforming these innovations into firm performance is also crucial. This study aims to validate the relationships among innovation and firm performance components and to explore the effect of innovation culture on innovation components and personnel performance. In our model, the innovation construct is comprised of innovation input, innovation process, and innovation output components, while firm performance construct includes four performance components such as financial, customer, market, and personnel performance. Moreover, this comprehensive model was proposed based on the literature, and structural equation modeling (SEM) was performed by employing data gained from 353 companies in Turkey to validate the model. According to the results, there is a sequential relationship within innovation components and firm performance components, while the relationships among innovation components and firm performance components are observed holistically. This paper contributes to the innovation literature by introducing a validated model to clarify these relationships. This model can be evaluated by company leaders to identify not only their firm’s innovation path but also short and long-term innovation results. Furthermore, the findings indicate that companies should manage the system from innovation input to financial gains without delicately compromising the whole sequential and holistic relationship. Managers should also be aware of the power of innovation culture on innovation path and personnel performance directly to create a convenient atmosphere.

scholarly journals Students’ perceptions and behavior toward on-campus foodservice operations

2020 ◽  
Vol 34 (1) ◽  
pp. 13-28 ◽  
Author(s):  
Ruth Annette Smith ◽  
Andrea White-McNeil ◽  
Faizan Ali
Keyword(s):  
Service Quality ◽  
Structural Equation ◽  
Black College ◽  
Equation Modeling ◽  
Value For Money ◽  
Content Type ◽  
Food And Beverage ◽  
Quality Of Food ◽  
The Impact

Purpose The purpose of this paper is to determine the students’ perceptions of an on-campus foodservice operation at an identified historically black college and university (HBCU) and its effect on their satisfaction and dining frequency. Design/methodology/approach A survey of 685 students was conducted to collect data. Partial least squares based structural equation modeling is used to test the proposed structural model with SmartPLS 3.0. Findings Results confirm that quality of food, ambience, value for money, food and beverage options and service quality have a positively significant impact on students’ overall satisfaction with the on-campus foodservice operation and dining frequency. As such, all the hypotheses are supported. Research limitations/implications These findings indicate that on-campus foodservice operators should focus on quality of food, ambience, value for money, food and beverage options and service quality to achieve student satisfaction. This in turn could positively impact the institution’s reputation, student retention and the marketability of the institution to future students. Originality/value This study would help on-campus foodservice operators to better understand the impact of the various elements of foodservice experience which will lead to students’ overall satisfaction and dining frequency, particularly in a HBCU setting.

scholarly journals Developing Optimal Distinctive Open Innovation in Private Universities: Antecedents and Consequences on Innovative Work Behavior and Employee Performance

2020 ◽  
Vol 9 (5) ◽  
pp. 19
Author(s):  
Luhgiatno Luhgiatno ◽  
Christantius Dwiatmadja
Keyword(s):  
Open Innovation ◽  
Structural Equation ◽  
Private Universities ◽  
Work Behavior ◽  
Superior Performance ◽  
Equation Modeling ◽  
Job Fit ◽  
Innovative Work Behavior ◽  
Innovative Work ◽  
Person Organization Fit

The purpose of this study is to analyze the effect of the concept of optimal distinctive open innovation as mediating variable in relationship between Person-Job Fit and Person-Organization Fit and work innovation behavior and lecturer performance. The method used in this study are through Structural Equation Modeling (SEM) analysis with the object of the study conducted on 193 lecturers determined by purposive random sampling technique at private universities in Central Java. The findings showed significant effects of person-organization fit on the optimal distinctive open innovation and on innovative work behavior. Moreover, person-job fit is of significant on optimal distinctive open innovation, and on innovative work behavior. In testing the effect of mediating variables, optimal distinctive open innovation is of significant on innovative work behavior which in turn affecting the significant influence of innovative work behavior on lecturer performance. The findings emphasize that the success-oriented way of thinking requires the expertise of employees to always create creative, superior and unique ideas. Private universities must always pay attention to the principles of industrial management and professionalism in human resource management, in order to survive and develop. Superior skills will produce superior performance, and superior skills are distinctive competence that supports the company to achieve positional advantage.

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