The Exploration of the Relationship between Employees Charged Behaviors, Perceived Innovation, and Service Innovation Performance in Foodservice Sector.

• Main Authors: LIN,YING-YU, 林盈妤
• Other Authors: Lin, SI-SHYUN
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/19862895372234147474

碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 105 === With the increased market in Taiwan, the foodservice operators face increasing competition. Customers in particular are more than ever before looking for new and unique experiences. Those who are working in this industry must be able to keep their customers by satisfying their demands. To meet this new challenge there has been more emphasis on ‘‘innovation’’ in this industry. Despite the increasing research on innovation in hospitality industry, however, it mainly focuses on product, process and service innovation, or its relationship with customer satisfaction and loyalty. Few studies have addressed in some depth the interaction of employee’s charged behaviors, perceived innovation, and service innovation performance in the hospitality sector. Furthermore, current studies examined only fragmentary insights into the length of the time employee stay in the company and thus offer limited information for how the time of employment affect their innovative behaviors. Building on prior research, then, the purpose of this study is to explore the relationship between employees charged behaviors, perceived innovation, and service innovation performance in foodservice sectors. What’s more, the contribution of the incentive practices offered by the foodservice industry to the employees charged behavior and the influence of the length of employment on their innovative perception and behaviors will also be investigated. Seven foodservice companies, which include American style dining, traditional Chinese restaurants, chain operation Japanese restaurant, and French fine dining, etc., are involved in the study. Four hundred and sixty-five effective questionnaires were obtained for the research. The results show that charged behavior, perceived innovation, and service innovation performance were all significant determinants. In addition, the results also confirmed that the implementation of corporation incentive practices increased the charged behavior of employees. It is interesting to found the practice of ‘15% time program’ was found to have the highest impact to the employee’s charged behavior. It is hoped that the results of this study can be used to further explain the influence of employees charged behaviors on their perceived innovation and service innovation performance in foodservice sectors.