RCIS

Effects of Service Innovation on Oral Spreading and Consumption Intention in Catering Industry

Autori:

Jeng-Hwan WANG, Jiun-Lan HSU

Cod: ISSN: 1583-3410 (print), ISSN: 1584-5397 (electronic)
Dimensiuni: pp. 220-232

Abstract:

The global competition has forced domestic manufacturers moving outward. Catering and service industries are then increasing the weight in domestic industrial structure. The growing production and scale of catering and service industries has exceeded the weight of manufacturing industries in advanced countries. Developing innovative activities therefore enhances the importance on national economic growth. There have been some research on Service Innovation domestically and internationally; however, the effects of Oral Spreading on the correlations between innovation and performance are little discussed. For this reason, the correlations between innovation and performance in catering industry in Taiwan are explored in this study. The customers of Grand Hi-Lai Hotel are selected as the research participants, to whom total 300 copies of questionnaires are distributed. Having deducted invalid and incomplete copies, 196 valid copies are retrieved, with the retrieval rate 65%. The research results reveal 1.partially significant correlations between Service Innovation and Oral Spreading, 2.remarkable correlations between Oral Spreading and Consumption Intention, 3.notable correlations between Service Innovation and Consumption Intention, and 4.mediating effects of Oral Spreading on the correlations between Service Innovation and Consumption Intention.

Keywords:

Service Innovation, Oral Spreading, Consumption Intention, catering industry.

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