Innovation in tourism companies, where are they and where are they going? An approach to the state of knowledge

Abstract

Versión en español AbstractPurpose: This paper makes a literature review in order to analyze the current state of innovation in tourism companies and know the future research lines on the subject.Design/methodology: The study chose a content analysis, which purpose was to examine the scientific journal articles about tourism, business management and economic-administrative studies, considering ScienceDirect, Taylor & Francis, EBSCOHost and REDALYC databases.The procedure involves filtering papers based on criteria of relevance as addressing the issue and current facts (texts inscribed in the period 2008-2015). As a result 78 publications based on bibliographic content matrices were analyzed and classified according to their thematic profile.Moreover, a search for bases outside the above data was done, in order to know the situation of tourism companies in the Mexican context. Findings:The review shows that papers are concentrated in six broad categories: a) organizational innovation, b) innovation strategies, c) innovation in products and processes, d) technological innovation, e) knowledge management in innovation and f) innovation models.Most studies are given in the context of hotels and restaurants; showing that innovation in -1088-Intangible Capital -http://dx.doi.org/10. 3926/ic.778 tourism companies is an emerging theme study that will strengthen the development and competitiveness of the sector itself. Originality/value: It represents an innovative contribution by providing information on how ithas been addressed the issue of innovation in the context of tourism companies -restaurants and hotels-, besides provides an overview of research conducted in Mexico on the topic, being of interest to the companies and academic community. Jel Codes: M10, O30, Z31Intangible Capital -http://dx.doi.org/10. 3926/ic.778 search, selection and analysis of research; after the results according to the main topics in innovation in tourism companies are presented. Subsequently, the contributions in the Mexican context are presented. Finally, the conclusions and future research lines are showed.

Implicaciones de la Innovación para la Calidad en el Sector Pyme de Restauración. Un Estudio Empírico de la Ciudad de México

“…Por lo cual, las empresas no pueden permanecer en un estado estático o de confort, reaccionando sólo a las alteraciones que ocurren en el exterior (Che, 2013;Galli, Durović, Hanscom & Knežević, 2018). En contraste, deben adquirir el compromiso de anticiparse a los cambios para satisfacer las necesidades y expectativas de un cliente con gustos en constante cambio (Nordic Innovation Centre, 2014;Delgado et al, 2016;Maráková & Medveďová, 2016;Singapore Government, 2018).…”

“…Por último, el presente y futuro del sector depende de la tecnología para la automatización, reducción de costos y minimización de la brecha de habilidades profesionales. Con destinos turísticos inteligentes en todo el mundo, invirtiendo en tecnologías para mejorar la experiencia de los visitantes, las empresas tendrán que ofrecer un nivel de integración y calidad permanente para sus probables clientes (Lorgulescua & Sidonia, 2013;Delgado et al, 2016;Ospina, 2018).…”

“…Así, ante el panorama de competitividad que vive actualmente este sector, las empresas han considerado impulsar una serie de cambios para atender, por una parte, su rentabilidad y, por la otra, la calidad en el servicio para satisfacer a sus clientes. De tal forma que el sector se relaciona intrínsecamente con la capacidad de proporcionar servicios personalizados con la adopción de diversos tipos de innovaciones -en mercadotecnia, gestión, producto o proceso-claves para la continuidad de las empresas (Martínez, 2012;Nordic Innovation Centre, 2014;Delgado, Vargas, Montes & Rodríguez, 2016;Maráková & Medveďová, 2016;Singapore Government, 2018).…”

Estructura organizacional, capital humano y redes de colaboración: Determinantes de la capacidad de innovación en restaurantes

“…La capacidad de innovación en restaurantes ha sido estudiada en lo primordial desde el ámbito turístico (Hjalager, 2010;Delgado, Vargas, Montes y Rodríguez, 2016;Gomezelj, 2016), que es un sector que se ha caracterizado por desarrollar innovaciones en bienes, servicios y procesos, además de recurrir a estrategias de colaboración, gestión del conocimiento e implementación de tecnologías (Delgado et al, 2016).…”

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

“…The restaurant industry has undergone a huge boom in the last decade and is considered an important component of the tourism system (Delgado, Vargas, Montes & Rodriguez-Torres, 2016); it is considered "one of the most long-standing and traditional sectors of most economies" (Daries-Ramon, Cristobal-Fransi & MarineRoig, 2017). However, the saturation of certain types of catering, as well as the emergence of new culinary techniques together with technological advances, the internationalization of the sector and changes in the habits and tastes of consumers, has led to a notable growth of the restaurant industry of a certain level.…”