A new holistic conceptual framework for sustainability oriented hospitality innovation with triple bottom line perspective

Abstract

Purpose The purpose of this study is to determine the dimensions for “sustainability-oriented hospitality service innovation (SOHSI)” in the context of food and beverage (F&B) industry. For this to be done, the relationship between service innovation dimensions and the triple bottom line (TBL) dimensions (including social, environmental and economic aspects of sustainability) is investigated. Design/methodology/approach In this study, primarily a detailed literature review was carried out to specify the dimensions of service innovation in hospitality industry and sustainability as well. Then, fuzzy decision-making trial and evaluation laboratory (DEMATEL), one of the multi-criteria decision-making (MCDM) methods, was used to reveal the causal relationship within these dimensions. Findings A framework is presented to help F&B organizations make their innovative services more sustainable. F&B servicing companies should focus especially on “environmental entrepreneurship,” “interior design” and “brand management” dimensions to get benefit underway to gain competitive advantage. Originality/value In hospitality industry where competition is increasing every day, it is necessary to create brand-new services or offer renowned services via diversified ways, to step forward from competitors. In this regard, it is important for companies to ensure that every innovative service should be sustainable. Until now, researchers have mostly studied environmental dimension of sustainable service innovation. However, there are no studies evaluating sustainability concept with the TBL approach. Therefore, this study contributes to the field of sustainability in hospitality service innovation.

A systematic review of ethical issues in hospitality and tourism innovation

“…Two conceptual articles propose models to link product and service innovations to their ethical purposes or outcomes. Ozturkoglu et al (2021) equal the outcomes of these innovations, in the area of Food and Beverage, to environmental improvements. Reynoso et al (2015) seek to define a model for socially inclusive service innovations, in particular those originating in indigenous and rural communities, as well as the access of these communities to innovation from outside their social circles, with some examples from rural tourism in Central and South America.…”

Panorama da Produção Empírica Internacional de Inovação em Serviços Turísticos entre 2008 e 2020: Uma Revisão Sistemática da Literatura

“…Além da perspectiva da empresa, outros pesquisadores reconhecem o papel do turista na inovação. Wang et al 2018 Também existem artigos sobre a sustentabilidade na inovação (Ozturkoglu et al, 2019), as conquistas tecnológicas (Capriello & Riboldazzi, 2019;Kamboj & Gupta, 2020;Labanauskaitė et al, 2020;Lee et al, 2019;Shinet al, 2019) e sobre a capacidade e difusão da inovação (Alnawas & Hemsley-Brown, 2019).…”

Hospitality industry economic innovation out of tradition small–medium‐size enterprises in North‐Eastern Thailand

“…The same holds true for the findings of O'Neill and McGinley (2014) and their review of operations research and how it can be applied to the hospitality industry. Ozturkoglu, Sari and Saygili (2019) developed a holistic conceptual framework for sustainability oriented hospitality innovation with triple bottom line perspective, to determine the dimensions for “sustainability‐oriented hospitality service innovation” including social, environmental and economic aspects of sustainability. Biege, Lay, Zanker and Schmall (2013) addressed the challenges of measuring service productivity in innovative, knowledge‐intensive business services.…”