Otel İşletmelerinde Yenilik Ölçeği Geçerlilik ve Güvenilirlik Çalışması

Year 2023, Volume: 6 Issue: 1, 129 - 151, 28.02.2023

Ezgi Atik , Avni Barış Baraz

https://doi.org/10.53353/atrss.1159888

Cited By: 1

Abstract

Ülkelerin ekonomilerinde önemli bir paya sahip olan turizm işletmeleri, küresel ve ulusal boyuttaki değişim ve gelişimlerden çok hızlı etkilenmektedir. Turizm sektöründe yer alan işletmeler, küresel ve ulusal boyuttaki değişimin etkilerini olumlu şekilde yönetmek, değişen ve gelişen çevre koşullarına uyum sağlayabilmek ve sektörde rekabet üstünlüğü sağlamak amacıyla stratejik bir araç olarak yenilik yönetiminden yararlanmaktadır. Hizmet sektörü içerisinde yer almanın da beraberinde getirdiği emek yoğun olma, stoklanamama ve ayrılmazlık gibi bazı özellikler, otel işletmelerinde yenilik kavramını diğer sektörlerden farklılaştırmaktadır. Bu araştırmanın amacı, otel işletmelerinde yeniliğe ilişkin geçerli ve güvenilir bir ölçek geliştirmektir. Bu amaçla yapılan araştırmada, Anadolu Üniversitesi’nde uzaktan öğrenim gören ve aynı zamanda otel çalışanı olan öğrenciler araştırma evreni olarak belirlenmiş, çevrimiçi anket tekniği ile toplam 546 öğrenciden elde edilen veriler analiz edilmiştir. Yapılan analizler sonucunda, otel işletmelerinde yeniliğin teknik yenilik ve yönetsel yenilik olmak üzere iki alt boyuttan oluştuğu belirlenmiştir. Geliştirilen ölçeğin ilgili literatüre otel işletmelerinde yeniliğin türlerinin belirlenmesi açısından katkı sağlayabileceği düşünülmektedir.

Keywords

Yenilik, Yenilik yönetimi, Teknik yenilik, Yönetsel yenilik, Otel işletmeleri

Thanks

Bu makale, Anadolu Üniversitesi Sosyal Bilimler Enstitüsü Turizm İşletmeciliği Anabilim Dalı’nda tamamlanan “İşletmelerde Yenilik Yönetimi: Otel Çalışanları Üzerinden Bir Model Önerisi” isimli doktora tezinden üretilmiştir. Araştırmaya bilimsel anlamda görüşlerini sunarak destek olan tüm akademisyenlere ve sektör çalışanlarına teşekkür ederiz. Ankete gönüllü olarak katılım sağlayarak içtenlikle görüşlerini sunan tüm Anadolu Üniversitesi uzaktan öğretim öğrencilerine teşekkür ederiz.

Validity and Reliability Study of Scale of Innovation in Hotel Businesses

Abstract

Tourism businesses, which have an important share in the economies of countries, are rapidly affected by global and national changes and developments. Businesses in the tourism sector benefit from innovation management as a strategic tool in order to positively manage the effects of change, adapt to changing environmental conditions and provide competitive advantage. In the tourism sector some features such as labor intensive, inability to stock and inseparability differentiate the concept of innovation in the hotel businesses from other sectors. The aim of this research is to develop a valid and reliable scale for innovation in hotel businesses. In the research, students who study distance education at Anadolu University and who are also hotel employees were determined as the research universe, and the data obtained from a total of 546 students were analyzed with the online survey technique. As a result of the analysis, it has been determined that innovation in the hotel businesses consists of two dimensions: technical innovation and managerial innovation. The scale can contribute to the literature in terms of determining the types of innovation in hotel businesses.

Keywords

Innovation, Innovation management, Technical innovation, Managerial innovation, Hotel businesses

References

• Abernathy, W. J. and Clark, K. B. (1985). Innovation: Mapping the winds of creative destruction. Research Policy, 14 (1), 3-22.
• Alpar, R. (2013). Çok Değişkenli İstatistiksel Yöntemler (Dördüncü Baskı). Ankara: Detay Yayıncılık.
• Altunışık, R., Coşkun, R., Bayraktaroğlu, S. ve Yıldırım, E. (2012). Sosyal Bilimlerde Araştırma Yöntemleri (7. Baskı). İstanbul: Sakarya Kitabevi.
• Barney, J. B. (1995). Looking inside for competitive advantage. Academy of Management Perspectives, 9 (4), 49-61.
• Berber, A. (2013). Klasik Yönetim Düşüncesi: Geleneksel ve Klasik Paradigmalarla Klasik ve Neo-Klasik Örgüt Teorileri. İstanbul: Alfa Yayınları.
• Birkinshaw, J., Hamel, G. and Mol, M. J. (2008). Management innovation. Academy of management Review, 33 (4), 825-845.
• Bollen, K. A. (1989). A new incremental fit index for general structural equation models. Sociological Methods & Research, 17 (3), 303-316.
• Brown, T. A. (2006). Confirmatory factor analysis for applied research. NY: Guilford Publications.
• Bukhari, A. M. M. and Hilmi, M. F. (2012). Challenges and outcome of innovative behavior: A qualitative study of tourism related entrepreneurs. Journal of Technology Management & Innovation, 7 (2), 131-143.
• Burns, T. and Stalker, G. M. (1961). The Management of Innovation. London: Tavistock, 120-122.
• Camisón, C. and Monfort-Mir, V.M. (2012) Measuring innovation in tourism from the Schumpeterian and the dynamic-capabilities perspectives. Tourism Management, 33 (4), 776-789.
• Chang, S., Way, S. A. and Cheng, D. H. (2018). The elicitation of frontline, customer-contact, hotel employee innovative behavior: Illuminating the central roles of readiness for change and absorptive capacity. Cornell Hospitality Quarterly, 59 (3), 228-238.
• Chen, C., Shen, H. and Fan, D.X.F. (2015). Hai Di Lao Hot Pot: From employee stimulation to service innovation, Journal of China Tourism Research, 11 (3), 337-348.
• Chen, W. J. (2011). Innovation in hotel services: Culture and personality. International Journal of Hospitality Management, 30 (1), 64-72.
• Cooper, R. G. (1990). Stage-gate systems: A new tool for managing new products. Business Horizons, 33 (3), 44-54.
• Couture, A., Arcand, M., Sénécal, S. and Ouellet, J.-F. (2013). The influence of tourism innovativeness on online consumer behavior. Journal of Travel Research, 54 (1), 66-79.
• Cowling, R. and Cox A. (Yap.). (2016). Marx, In Genius of the Modern World Belgeseli. İngilitere: Netflix.
• Cudeck, R. and Browne, M. W. (1983). Cross-validation of covariance structures. Multivariate Behavioral Research, 18, 147-167.
• Çokluk, Ö., Şekercioğlu, G. ve Büyüköztürk, Ş. (2016). Sosyal Bilimler İçin Çok Değişkenli İstatistik SPSS ve Lisrel Uygulamaları. (4. Baskı). Ankara: Pegem Akademi.
• Daft, R. L. (2015). Örgüt Kuramları ve Tasarımlarını Anlamak. (10. Basımdan Çeviri). (Çev: N. Ömür ve T. Özmen). Ankara: Nobel Akademik Yayıncılık.
• Damanpour, F. and Evan, W. M. (1984). Organizational innovation and performance: The problem of" organizational lag". Administrative Science Quarterly, 29 (3), 392-409.
• Davis L.L. (1992). Instrument review: Getting the most from a panel of experts. Applied Nursing Research, 5, 194-197.
• De Vellis, R. (2017). Ölçek Geliştirme Kuram ve Uygulamalar. (Üçüncü Basımdan Çeviri). (Çev.Editörü: T. Totan).
• Deshpandé, R., Farley, J. U. and Webster Jr, F. E. (1993). Corporate culture, customer orientation, and innovativeness in Japanese firms: A quadrad analysis. The Journal of Marketing, 29 (3), 23-37.
• Dhar, R.L. (2015). The effects of high performance human resource practices on service innovative behaviour. International Journal of Hospitality Management, 51, 67-75.
• Drucker, P. F. (1985). Innovation and entrepreneurship practices and principles. Amacon. Edghiem, F. and Mouzughi, Y. (2018). Knowledge-advanced innovative behaviour: A hospitality service perspective. International Journal of Contemporary Hospitality Management, 30 (1), 197-216.
• Edquist, C. (2006). Systems of innovation: Technologies, institutions and organizations. Routledge.
• Erkuş-Öztürk, H. (2018). Related variety and innovation: Evidence from the tourism industry. Tijdschrift Voor Economische en Sociale Geografie, 109 (2), 256-273.
• Erkuş-Öztürk, H. and Terhorst, P. (2016). Innovative restaurants in a mass-tourism city: Evidence from Antalya. (2016). Tourism Management, 54, 477-489.
• Evan, W. M. and Black, G. (1967). Innovation in business organizations: Some factors associated with success or failure of staff proposals. The Journal of Business, 40 (4), 519-530.
• Follet, M. P. (1924). Creative experience-introduction. Retrieved August, 28, 2004.
• Fornall, C., Tellis, G. J. and Zinkhan, G. M. (1982), Validity assessment: A Structural Equations Approach using Partial Least Squares, Proceedings of the American Marketing Association Educators’ Conference, 48, 405-409.
• Gehani, R. R. (2002). Chester Barnard’s “executive” and the knowledge‐based firm. Management Decision, 40 (19), 980-991.
• George, D., and Mallery, P. (2016). IBM SPSS statistics 23 step by step: A simple guide and reference. Routledge.
• Grissemann, U.S., Pikkemaat, B. and Weger, C. (2013). Antecedents of innovation activities in tourism: An empirical investigation of the Alpine hospitality industry. Tourism, 61 (1), 7-27.
• Gu, H., Duverger, P. and Yu, L. (2017). Can innovative behavior be led by management? A study from the lodging business. Tourism Management, 63, 144-157.
• Günday, G., Ulusoy, G., Kilic, K. and Alpkan, L. (2011). Effects of innovation types on firm performance. International Journal of Production Economics, 133 (2), 662-676.
• Hair, J.F., Black, W.C., Bobin, B.J. and Anderson, R.E. (2014). Multivariate Data Analysis. Seventh Edition. England: Pearson Education Limited.
• Harkema, S. J. M. and Browaeys, M. J. (2002). Managing innovation successfully: A complex process. European Academy of Management Annual Conference Proceedings içinde. EURAM.
• Hjalager, A. M. (1997). Innovation patterns in sustainable tourism: An analytical typology. Tourism Management, 18 (1), 35-41.
• Hjalager, A. M. (2002). Repairing innovation defectiveness in tourism. Tourism management, 23 (5), 465-474.
• Hjalager, A. M. (2010). A review of innovation research in tourism. Tourism Management, 31 (1), 1-12.
• Hjalager, A.-M. (1994). Dynamic innovation in the tourist industry. Progess in Tourism Recreation and Hospitality Management, 6, 197–224.
• Hu, L. T. and Bentler, P. M. (1999). Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives. Structural Equation Modeling: A Multidisciplinary Journal, 6 (1), 1-55.
• Jacob, M., Tintoré, J., Aguiló, E., Bravo, A. and Mulet, J. (2003). Innovation in the tourism sector: Results from a pilot study in the Balearic Islands. Tourism Economics, 9 (3), 279-295.
• Jung, H. S. and Yoon, H. H. (2018). Improving frontline service employees' innovative behavior using conflict management in the hospitality industry: The mediating role of engagement. Tourism Management, 69, 498-507.
• Kalaycı, Ş. (2014). SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri. (6. Baskı). Ankara: Asil Yayın Dağıtım.
• Kickul, J. and Gundry, L. (2002). Prospecting for strategic advantage: The proactive entrepreneurial personality and small firm innovation. Journal of Small Business Management, 40 (2), 85-97.
• Kline, R. B. (2011). Principles and Practice of Structural Equation Modeling. (3. Baskı). New York, NY: Guilford.
• Koçel, T. (2011). İşletme Yöneticliği. (13. Baskı). İstanbul: Beta Basım Yayım.
• Koçel, T. (2015). İşletme Yöneticliği. (17. Baskı). İstanbul: Beta Basım Yayım.
• Kunnan, A. J. (1998). An introduction to structural equation modelling for language assessment research. Language Testing, 15 (3), 295-332.
• Lange, O. (1943). A note on innovations. The Review of Economic Statistics, 25 (1), 19-25.
• Lawshe, C. H. (1975). A quantitative approach to content validity. Personnel Psychology, 28(4), 563-575.
• Li, M. and Hsu, C. H. C. (2016). Linking customer-employee exchange and employee innovative behavior. International Journal of Hospitality Management, 56, 87-97.
• Martins, E. and Martins, N. (2002). An organisational culture model to promote creativity and innovation. SA Journal of Industrial Psychology, 28 (4), 58-65.
• Marx, K. (1844). Economic and philosophical manuscripts. Early writings, 333. Meneses, O. and Teixeira, A. (2011). The innovative behaviour of tourism firms. Economics and Management Research Projects: An International Journal – ISSN: 2184-0309.
• Miles, R. E., Snow, C. C., Meyer, A. D. and Coleman Jr, H. J. (1978). Organizational strategy, structure, and process. Academy of Management Review, 3 (3), 546-562.
• Mintzberg, H. (1989), Mintzberg on Management, New York: The Free Press.
• Mol, M. J. and Birkinshaw, J. (2009). The sources of management innovation: When firms introduce new management practices. Journal of Business Research, 62 (12), 1269-1280.
• Morgan, R. E. and Berthon, P. (2008). Market orientation, generative learning, innovation strategy and business performance inter‐relationships in bioscience firms. Journal of Management Studies, 45 (8), 1329-1353.
• Orfila-Sintes, F., Crespí-Cladera, R. and Martínez-Ros, E. (2005). Innovation activity in the hotel industry: Evidence from Balearic Islands. Tourism Management, 26 (6), 851-865.
• Özdamar, K. (1999). Paket Programlar ile İstatistiksel Veri Analizi 2. (2. Baskı). Eskişehir: Kaan Kitabevi.
• Park, S. Y., Lee, C. K. and Kim, H. (2018). The influence of corporate social responsibility on travel company employees. International Journal of Contemporary Hospitality Management, 30 (1), 178-196.
• Pearce, J. A. ve Robinson, R. B. (2015). Stratejik Yönetim Geliştirme, Uygulama ve Kontrol. (12. Basımdan Çeviri), (Çev: M. Barca), Ankara: Nobel Akademik Yayıncılık.
• Pechlaner, H., Fischer, E. and Hammann, E. M. (2006). Leadership and innovation processes - Development of products and services based on core competencies. Journal of Quality Assurance in Hospitality and Tourism, 6 (3-4), 31-57.
• Porter, M. (1990). The competitive Advantage of Nations. Harward Business Review. 73-93.
• Porter, M. E. (1980). Industry structure and competitive strategy: Keys to profitability. Financial Analysts Journal, 36 (4), 30-41.
• Porter, M. E. (1985). Competitive Advanage. New York: The Free Press.
• Porter, M. E. (1993). The Competitive Advantage of Nations. Cambridge: Harvard Business School Management Programs, 73-93.
• Prahalad, C. K. and G. Hamel (1990). The Core Competence of the Corporation, Harvard Business Review, 79–91.
• Raffaelli, R. and Glynn, M. A. (2015). Institutional innovation: Novel, useful, and Legitimate. The Oxford Handbook of Creativity, Innovation, and Entrepreneurship içinde, 407-420.
• Robertson, T. S. (1967). The process of innovation and the diffusion of innovation. Journal of Marketing, 31 (1), 14-19.
• Sarros, J. C., Cooper, B. K. and Santora, J. C. (2011). Leadership vision, organizational culture, and support for innovation in not-for-profit and for-profit organizations. Leadership & Organization Development Journal, 32 (3), 291-309.
• Saruhan, Ş. C. ve Özdemirci, A. (2011). Bilim, Felsefe ve Metodoloji. (2. Baskı). İstanbul: Beta Basım A.Ş.
• Saruhan, Ş. C. ve Yıldız, M. L. (2013). Çağdaş Yönetim Bilimi, İstanbul: Beta Basım A.Ş.
• Schein, E. H. (1970). The role innovator and his education. Technology Review, 72, 33-37.
• Schein, E. H. (1994). Innovative cultures and organizations. Information Technology and the Corporation of the 1990s. Research Studies, 125-146.
• Schumpeter, J. (1942). Creative destruction. Capitalism, Socialism and Democracy, 825, 82-85.
• Schumpeter, J. A. (1939). Business cycles. New York: McGraw-Hill.
• Schumpeter, J. A. (1947). The creative response in economic history. The Journal of Rconomic History, 7 (2), 149-159.
• Schumpeter, J. A. (2003) Capitalism, Socialism and Democracy, (Introduction by Richard Swedberg, Stockholm University), Taylor and Francis e-Library.
• Schumpeter, J.A. (1942). Capitalism, Socialism and Democracy, (3. Baskı), London: George Allen and Unwin.
• Sharma, S. and Sharma, S. (1996). Applied Multivariate Techniques. New York: John Wiley & Sons Inc.
• Škerlavaj, M., Song, J. H. and Lee, Y. (2010). Organizational learning culture, innovative culture and innovations in South Korean firms. Expert Systems with Applications, 37 (9), 6390-6403.
• Slåtten, T. and Mehmetoglu, M. (2011) What are the drivers for innovative behavior in frontline jobs? A study of the hospitality industry in Norway. Journal of Human Resources in Hospitality and Tourism, 10 (3), 254-272.
• Slåtten, T. and Mehmetoglu, M. (2015) The effects of transformational leadership and perceived creativity on innovation behavior in the hospitality industry. Journal of Human Resources in Hospitality and Tourism, 14 (2), 195-219.
• Sundbo, J., Orfila-Sintes, F. and Sørensen, F. (2007). The innovative behaviour of tourism firms-Comparative studies of Denmark and Spain. Research Policy, 36 (1), 88-106.
• Susanto, E., Novitasari, Y. and Yusuf, S. (2018). Creative Personality Inventory.
• Şimşek, O. F. (2007). Yapısal Eşitlik Modellemesine Giriş: Temel İlkeler ve LISREL Uygulamaları. Ankara: Ekinoks.
• Thompson, J. D. (1967). Organization in Action. Chicago: McGraw- Hill.
• Timm, N. H. (2002). Applied Multivariate Analysis: Springer Texts in Statistics. New York: Springer-Verlag.
• Ülgen, H. ve Mirze, S. K. (2006). İşletmelerde Stratejik Yönetim, (3. Baskı), İstanbul: Literatür Yayınları.
• Valeri, M. and Baiocco, S. (2012). The integration of a Swedish minority in the hotel business culture: the case of Riva del Sole. Tourism Review.
• Van de Ven, A. H. (1986). Central problems in the management of innovation. Management Science, 32 (5), 590-607.
• Verbeke, A. (2013). International Business Strategy. Cambridge: Cambridge University Press.
• Weiermair, K. (2004). Product improvement or innovation: What is the key to success in tourism. Innovations in Tourism UNWTO Conference içinde.
• Yeh, T. M., Chen, S. H. And Chen, T. F. (2019). The relationships among experiential marketing, service innovation, and customer satisfaction: A case study of tourism factories in Taiwan. Sustainability, 11 (1041), 1-12.
• Yu, P. L. (2017). Innovative culture and professional skills: The use of supportive leadership and individual power distance orientation in IT industry. International Journal of Manpower, 38 (2), 198-214.
• Zahra, S. A. and Covin, J. G. (1994). The financial implications of fit between competitive strategy and innovation types and sources. The Journal of High Technology Management Research, 5 (2), 183-211.