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Tác giả CN
| Cheah, Sarah | |
Nhan đề
| Business Model Innovation for Sustainable Performance in Retail and Hospitality Industries / Sarah Cheah, Yuen-Ping Ho, Shiyu Li | |
Thông tin xuất bản
| 2018 | |
Mô tả vật lý
| 14 tr. ; cm. | |
Tóm tắt
| In the service sector, technological innovation is typically dominated by suppliers,
and hence involves external knowledge that can be easily acquired and imitated by competitors.
However, innovation that can sustain superior performance in retail and hospitality firms tends
to be internal and non-technical, involving business models. Building on the perspectives of the
resource-based view and dynamic capability, this study aims to understand how industry turbulence
in retail and hospitality affects the sustainable competitive advantage of the firms operating in these
service industries. Based on a quantitative study of 214 retail and food services companies, our
study has empirically demonstrated that firms operating in an industry with high turbulence have a
higher probability of achieving a sustainable competitive advantage. Second, our findings establish
that a firm’s business model innovation (BMI) activities partially mediate this positive relationship.
This suggests that BMI plays a role in enhancing the firm’s ability to address the challenges of the
present, as well as prepare itself to adapt to the industry evolution and revolution of the future.
BMI not only influences the acquisition and application of external innovations, it also affects the
generation of internal innovations | |
Từ khóa tự do
| industry turbulence | |
Từ khóa tự do
| business model innovation | |
Từ khóa tự do
| sustainable performance | |
Địa chỉ
| Thư Viện Đại học Quốc tế Hồng Bàng |
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| 100 | |aCheah, Sarah |
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| 245 | |aBusiness Model Innovation for Sustainable Performance in Retail and Hospitality Industries / |cSarah Cheah, Yuen-Ping Ho, Shiyu Li |
|---|
| 260 | |c2018 |
|---|
| 300 | |a14 tr. ; |ccm. |
|---|
| 520 | |aIn the service sector, technological innovation is typically dominated by suppliers,
and hence involves external knowledge that can be easily acquired and imitated by competitors.
However, innovation that can sustain superior performance in retail and hospitality firms tends
to be internal and non-technical, involving business models. Building on the perspectives of the
resource-based view and dynamic capability, this study aims to understand how industry turbulence
in retail and hospitality affects the sustainable competitive advantage of the firms operating in these
service industries. Based on a quantitative study of 214 retail and food services companies, our
study has empirically demonstrated that firms operating in an industry with high turbulence have a
higher probability of achieving a sustainable competitive advantage. Second, our findings establish
that a firm’s business model innovation (BMI) activities partially mediate this positive relationship.
This suggests that BMI plays a role in enhancing the firm’s ability to address the challenges of the
present, as well as prepare itself to adapt to the industry evolution and revolution of the future.
BMI not only influences the acquisition and application of external innovations, it also affects the
generation of internal innovations |
|---|
| 653 | |a industry turbulence |
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| 653 | |abusiness model innovation |
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| 653 | |asustainable performance |
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| 691 | |aQuản trị khách sạn |
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| 691 | |aQuản trị du lịch và lữ hành |
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| 852 | |aThư Viện Đại học Quốc tế Hồng Bàng |
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