Universal Journal of Management Vol. 3(7), pp. 291 - 297
DOI: 10.13189/ujm.2015.030705
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Typology of Service Innovation in the Food and Beverage Industry in Taiwan

Jen-Son Cheng ^1,*, Chia-Wei Liu ^2
1 Department of Tourism Leisure and Hospitality Management, National Chi Nan University, Taiwan
² Department of International Business Studies, National Chi Nan University, Taiwan

ABSTRACT

This study examined the typology of service innovation in the food and beverage industry. Several approaches, including secondary data collection and grounded-theory-based analysis, were used to analyze approximately 32 innovative cases of 16 enterprises in the industry in Taiwan. According to these results, service innovation was divided into two categories, namely service concepts and service regimes, comprising five subcategories. Moreover, value cocreation was identified because few enterprises promote customer participation in final consumption processes. The findings of this study can serve as valuable references for service innovation researchers and business owners.

KEYWORDS
New Product Development, Service Innovation, Tourism Innovation, Food and Beverage Industry, Hospitality Industry

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Jen-Son Cheng , Chia-Wei Liu , "Typology of Service Innovation in the Food and Beverage Industry in Taiwan," Universal Journal of Management, Vol. 3, No. 7, pp. 291 - 297, 2015. DOI: 10.13189/ujm.2015.030705.

(b). APA Format:
Jen-Son Cheng , Chia-Wei Liu (2015). Typology of Service Innovation in the Food and Beverage Industry in Taiwan. Universal Journal of Management, 3(7), 291 - 297. DOI: 10.13189/ujm.2015.030705.