Purpose 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. Design/methodology/approach 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. Findings 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. Research limitations/implications 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. Originality/value 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.

Purpose 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. Design/methodology/approach 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. Findings 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. Research limitations/implications 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. Originality/value 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.

No abstract