Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework

Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework

Organisation knowledge, customer market intelligence, intellectual capital from frontline managers and frontline employees represent the true “intangible resources/assets’’ in a Hospitality Industry (HI) organisation. These intangible resources/assets provide the creative potential for service/prod...

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Bibliographic Details
Main Authors: Poh, Wai Choo, Tan, Cheng Ling, Fernando, Yudi
Format: Conference or Workshop Item
Language:English
Published: Academic Conferences and Publishing International Limited Reading, UK 2018
Subjects:
HD28 Management. Industrial Management
Online Access:http://umpir.ump.edu.my/id/eprint/22042/
http://umpir.ump.edu.my/id/eprint/22042/
http://umpir.ump.edu.my/id/eprint/22042/1/Managing%20Knowledge%2C%20Service%20Innovation%20and%20Service%20Experience.pdf
id ump-22042
recordtype eprints
spelling ump-220422018-09-03T03:14:19Z http://umpir.ump.edu.my/id/eprint/22042/ Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework Poh, Wai Choo Tan, Cheng Ling Fernando, Yudi HD28 Management. Industrial Management Organisation knowledge, customer market intelligence, intellectual capital from frontline managers and frontline employees represent the true “intangible resources/assets’’ in a Hospitality Industry (HI) organisation. These intangible resources/assets provide the creative potential for service/product innovation. Innovation is an HI organisation’s strategic and technical “know-how” in sustainable economic growth. Service/product innovation per se does not benefit a HI organisation unless it manifests current superior service experience quality value in the customer-driven marketplace. The objective of this study is to provide the theoretical justification on the strategic know-how in executing an organisation’s knowledge-based social perspective (culture, structure, human resource) and technical perspective (technology) with the collaborative support from frontline managers and frontline employees to increase the organisation service innovation. The success of service/product innovation implementation can influence high customer service experience quality (EXQ) which could help attract more tourists and increase occupancy in hotels in Malaysia. Service innovation could improve service offerings, avoid similar service failures and reduce costs in HI organisations. Without replenishing latest external customer knowledge, an HI organisation is less capable of discovering and exploiting new opportunities. This study provides 38 synthesised literature evidences via content analysis on critical factors that influence the effectiveness of knowledge management within the HI organisation, which in turn influences a successful HI organisation service innovation and high EXQ. The study aims to motivate managers/hotel industry players/future researchers in HI organisations to use innovation as a tool for strategic economic growth. The finding can be referred to as continuously exploring innovative ways to manage and leverage an organisation’s knowledge resources through internal and external network structures. This can enable the actors (frontline managers and frontline employees) to access and share diverse knowledge with each other to effect more exceptional creativity and innovation, thereby meeting EXQ. Hopefully future researchers would further investigate the potential value of systemic absorptive capacity process construct in HI service innovation. Academic Conferences and Publishing International Limited Reading, UK 2018 Conference or Workshop Item PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/22042/1/Managing%20Knowledge%2C%20Service%20Innovation%20and%20Service%20Experience.pdf Poh, Wai Choo and Tan, Cheng Ling and Fernando, Yudi (2018) Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework. In: Proceedings of the 6th International Conference on Management, Leadership and Governance (ICMLG 2018), 24-25 May 2018 , Bangkok University, Thailand. pp. 93-102.. ISBN 978-1-911218-82-1 https://www.dropbox.com/sh/u82cpdkhxia8q3u/AAAoXlVz5oMxsmg-bHY3u2HDa?dl=0
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic HD28 Management. Industrial Management
spellingShingle HD28 Management. Industrial Management
Poh, Wai Choo
Tan, Cheng Ling
Fernando, Yudi
Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework
description Organisation knowledge, customer market intelligence, intellectual capital from frontline managers and frontline employees represent the true “intangible resources/assets’’ in a Hospitality Industry (HI) organisation. These intangible resources/assets provide the creative potential for service/product innovation. Innovation is an HI organisation’s strategic and technical “know-how” in sustainable economic growth. Service/product innovation per se does not benefit a HI organisation unless it manifests current superior service experience quality value in the customer-driven marketplace. The objective of this study is to provide the theoretical justification on the strategic know-how in executing an organisation’s knowledge-based social perspective (culture, structure, human resource) and technical perspective (technology) with the collaborative support from frontline managers and frontline employees to increase the organisation service innovation. The success of service/product innovation implementation can influence high customer service experience quality (EXQ) which could help attract more tourists and increase occupancy in hotels in Malaysia. Service innovation could improve service offerings, avoid similar service failures and reduce costs in HI organisations. Without replenishing latest external customer knowledge, an HI organisation is less capable of discovering and exploiting new opportunities. This study provides 38 synthesised literature evidences via content analysis on critical factors that influence the effectiveness of knowledge management within the HI organisation, which in turn influences a successful HI organisation service innovation and high EXQ. The study aims to motivate managers/hotel industry players/future researchers in HI organisations to use innovation as a tool for strategic economic growth. The finding can be referred to as continuously exploring innovative ways to manage and leverage an organisation’s knowledge resources through internal and external network structures. This can enable the actors (frontline managers and frontline employees) to access and share diverse knowledge with each other to effect more exceptional creativity and innovation, thereby meeting EXQ. Hopefully future researchers would further investigate the potential value of systemic absorptive capacity process construct in HI service innovation.
format Conference or Workshop Item
author Poh, Wai Choo
Tan, Cheng Ling
Fernando, Yudi
author_facet Poh, Wai Choo
Tan, Cheng Ling
Fernando, Yudi
author_sort Poh, Wai Choo
title Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework
title_short Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework
title_full Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework
title_fullStr Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework
title_full_unstemmed Managing knowledge, service innovation and service experience in hospitality industry: A proposed framework
title_sort managing knowledge, service innovation and service experience in hospitality industry: a proposed framework
publisher Academic Conferences and Publishing International Limited Reading, UK
publishDate 2018
url http://umpir.ump.edu.my/id/eprint/22042/
http://umpir.ump.edu.my/id/eprint/22042/
http://umpir.ump.edu.my/id/eprint/22042/1/Managing%20Knowledge%2C%20Service%20Innovation%20and%20Service%20Experience.pdf
first_indexed 2023-09-18T22:32:36Z
last_indexed 2023-09-18T22:32:36Z
_version_ 1777416385940422656

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