Innovation in the hospitality organizations: A case study of Cox Bazaar
Author
Islam, Rakibul
Term
4. term
Education
Publication year
2018
Submitted on
2018-05-31
Pages
117
Abstract
Formålet med dette studie er at undersøge, hvordan innovation påvirker små og mellemstore virksomheder (SMV’er) i Cox Bazaar gennem et kvalitativt casestudie. Undersøgelsen anvender personlige observationer, ansigt-til-ansigt interviews og fotoelicitering (brug af billeder til at fremkalde refleksion og dialog). Udvalget består af 9 deltagere rekrutteret via bekvemmelighedsudvælgelse. Målet er dyb indsigt, ikke statistisk generalisering. Litteraturgennemgangen kortlægger centrale felter: teknologisk og ikke-teknologisk innovation, innovation i hospitality-branchen, faktorer der påvirker innovation i SMV’er i hospitality, samt proces-, organisatorisk og æstetisk innovation. Gennemgangen bruges til at identificere relevante videnshuller for projektet. Resultaterne samler sig i temaer: vigtigheden af innovation, barrierer for innovation, organisatorisk innovation samt udfordringer relateret til human resources og kundetilfredshed. Derudover behandles marketinginnovation (med undertemaer som digitalisering og hygiejnefaktorer), hospitality-innovation (innovation i organisatorisk ledelse), procesinnovation (køkken- og madinnovation samt online faciliteter) og æstetisk innovation (kulturel innovation). Studiet bidrager med et unikt, casebaseret overblik over innovationens betydning for SMV’er i Cox Bazaar. Begrænsningerne omfatter tværsnitsdesign og afgrænsning i tid og sted. En længere opfølgning, fx et 4-måneders studie, kan belyse effekter mere dybdegående. Fremtidige studier kan med fordel fokusere på ét enkelt tema, som fx marketing- eller kulturel innovation.
This study explores how innovation affects small and medium-sized enterprises (SMEs) in Cox Bazaar through a qualitative case study. The research uses personal observation, face-to-face interviews, and photo elicitation (using images to prompt reflection and discussion). The sample includes nine participants selected through convenience sampling; the aim is in-depth understanding rather than statistical generalization. The literature review maps key areas: technological and non-technological innovation, innovation in the hospitality sector, factors influencing innovation in SME hospitality organizations, and process, organizational, and aesthetic innovation. It also identifies gaps relevant to this project. The findings are organized into themes: the importance of innovation, barriers to innovation, organizational innovation, and challenges related to human resources and customer satisfaction. Additional themes include marketing innovation (with sub-themes of digitalization and hygiene factors), hospitality innovation (organizational management innovation), process innovation (cuisine innovation and online facilities), and aesthetic innovation (cultural innovation). The study offers a unique, case-based overview of the impact of innovation on SMEs in Cox Bazaar. Limitations include its cross-sectional design and constraints of time and place. A longer follow-up, such as a four-month study, could explore impacts in greater depth. Future research could focus on a single theme, for example marketing or cultural innovation.
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