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From idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / Esther Sii Wei Ling, Bee-Lia Chua and Wan Melissa Wan Hassan

The foodservice industry is in a constant state of evolution, driven by the necessity for innovation to remain competitive. In this study, firm and consumer perspectives on innovation in the foodservice industry are examined. A comprehensive literature review of innovation in the foodservice industr...

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Main Authors: Ling, Esther Sii Wei, Chua, Bee-Lia, Wan Hassan, Wan Melissa
Format: Article
Language:English
Published: Faculty of Hotel & Tourism Management, Universiti Teknologi MARA 2023
Subjects:
Food service
Online Access:https://ir.uitm.edu.my/id/eprint/87729/1/87729.pdf
https://ir.uitm.edu.my/id/eprint/87729/
https://www.jthca.org/
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id my.uitm.ir.87729
record_format eprints
spelling my.uitm.ir.877292023-12-18T02:16:53Z https://ir.uitm.edu.my/id/eprint/87729/ From idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / Esther Sii Wei Ling, Bee-Lia Chua and Wan Melissa Wan Hassan jthca Ling, Esther Sii Wei Chua, Bee-Lia Wan Hassan, Wan Melissa Food service The foodservice industry is in a constant state of evolution, driven by the necessity for innovation to remain competitive. In this study, firm and consumer perspectives on innovation in the foodservice industry are examined. A comprehensive literature review of innovation in the foodservice industry is conducted, highlighting the different perspectives innovation can take, such as firm innovation, consumer innovativeness, and customer perceived innovativeness. Innovation is a complex concept that necessitates a holistic understanding and measurement of each perspective, as well as the consideration and collaboration of multiple perspectives when analysing innovation. Overall, the review finds that successful innovation in the foodservice industry requires a deep understanding of the needs and preferences of consumers. By focusing on the journey from idea to impact, the review provides valuable insights into how innovation can drive growth and success in the foodservice sector. Faculty of Hotel & Tourism Management, Universiti Teknologi MARA 2023-06 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/87729/1/87729.pdf From idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / Esther Sii Wei Ling, Bee-Lia Chua and Wan Melissa Wan Hassan. (2023) Journal of Tourism, Hospitality and Culinary Arts <https://ir.uitm.edu.my/view/publication/Journal_of_Tourism,_Hospitality_and_Culinary_Arts/>, 15 (1). pp. 164-179. ISSN 1985-8914 ; 2590-3837 https://www.jthca.org/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Food service
spellingShingle Food service
Ling, Esther Sii Wei
Chua, Bee-Lia
Wan Hassan, Wan Melissa
From idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / Esther Sii Wei Ling, Bee-Lia Chua and Wan Melissa Wan Hassan
description The foodservice industry is in a constant state of evolution, driven by the necessity for innovation to remain competitive. In this study, firm and consumer perspectives on innovation in the foodservice industry are examined. A comprehensive literature review of innovation in the foodservice industry is conducted, highlighting the different perspectives innovation can take, such as firm innovation, consumer innovativeness, and customer perceived innovativeness. Innovation is a complex concept that necessitates a holistic understanding and measurement of each perspective, as well as the consideration and collaboration of multiple perspectives when analysing innovation. Overall, the review finds that successful innovation in the foodservice industry requires a deep understanding of the needs and preferences of consumers. By focusing on the journey from idea to impact, the review provides valuable insights into how innovation can drive growth and success in the foodservice sector.
format Article
author Ling, Esther Sii Wei
Chua, Bee-Lia
Wan Hassan, Wan Melissa
author_facet Ling, Esther Sii Wei
Chua, Bee-Lia
Wan Hassan, Wan Melissa
author_sort Ling, Esther Sii Wei
title From idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / Esther Sii Wei Ling, Bee-Lia Chua and Wan Melissa Wan Hassan
title_short From idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / Esther Sii Wei Ling, Bee-Lia Chua and Wan Melissa Wan Hassan
title_full From idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / Esther Sii Wei Ling, Bee-Lia Chua and Wan Melissa Wan Hassan
title_fullStr From idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / Esther Sii Wei Ling, Bee-Lia Chua and Wan Melissa Wan Hassan
title_full_unstemmed From idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / Esther Sii Wei Ling, Bee-Lia Chua and Wan Melissa Wan Hassan
title_sort from idea to impact: reviewing innovation perspectives of creators and consumers in the foodservice sector / esther sii wei ling, bee-lia chua and wan melissa wan hassan
publisher Faculty of Hotel & Tourism Management, Universiti Teknologi MARA
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/87729/1/87729.pdf
https://ir.uitm.edu.my/id/eprint/87729/
https://www.jthca.org/
_version_ 1787139548060319744
score 13.211869

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