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
How to cite this article:Wang, J.H., Hsu, J.L. (2014). Effects of Service Innovation on Oral Spreading and Consumption Intention in Catering Industry. Revista de Cercetare si Interventie Sociala, 47, 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.
< Prev | Next > |
---|