“Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry.” - Peter Lugosi, Oxford School of Hospitality Management “This text is a fascinating read… Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book.” - Erwin Losekoot, Auckland University of Technology “All different aspects of the hospitality industry are elaborated on… All in all a wonderful course book for for our students!” - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around ...
Chapter : Editor's Introduction
Innovation in Hospitality
See also: Design for hotels; Entrepreneurship in hospitality
Innovation is defined as the acceptance of something new by those other than the creator. From a strategic management perspective innovation can be a major source of competitive advantage, but in the hospitality industry innovation is currently and largely viewed as problematic. A report on innovation activity across fourteen British industries found hotels and restaurants to be among the least innovative (Robson and Ortmans, 2008). Similar results are reported from North America, showing that the foodservice sector tends to be reactive, making few advances in current practice ‘until a period of crisis arises’ (Enz, 2004: 5).
Of course, innovation comes at a cost. The potential rewards of an innovation can be extremely ...