Innovation ambidexterity: balancing exploitation and exploration for startup and established restaurants and impacts upon performance
Tóm tắt
Từ khóa
Tài liệu tham khảo
Barrows, C. W., T. Powers, and D. R. Reynolds. 2010. Introduction to the Hospitality Industry. 8 ed. Hoboken, NJ: Wiley.
Cooper, R. G. 2001. Winning at New Products. Reading, MA: Addison-Wesley Publishing Company.
Johnson, M. W., C. M. Christensen, and H. Kagermann. 2008. “Reinventing Your Business Model.” Harvard Business Review 86 (12): 57–68.
KPMG. 2016. “ An Appetite for Change: Key Trends Driving Innovation in the Restaurant . ” Industry .https://assets.kpmg.com/content/dam/kpmg/pdf/2016/07/kr-gtl-an-appetite-for-change.pdf
Nunnally, J. C. 1978. Psychometric Theory. 2nd ed. New York: McGraw-Hill.
Palmer, J., and M. Griswold. 2011. “Product and Service Innovation within Small Firms: An Exploratory Case Analysis of Firms in the Restaurant Industry.” International Journal of Business and Social Science 2 (13): 221–223.
Thangavelu P. 2015. “ Why Do Many Restaurants Fail in Their First Year? ” INVESTOPEDIA. (Accessed 18 October 2018). https://www.investopedia.com/articles/personal-finance/102815/why-do-many-restaurants-fail-their-first-year.asp
Yu G. J. and O. Khessina. 2012. “ The Role of Exploration in Firm Survival in the Worldwide Optical Library Market 1990–1998 .” Annual meetings of the Academy of Management Boston. .