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Absorptive capacity and cultural diversity in the restaurant sector

2022-11Journal article Restricted access
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dc.contributor.authorLins de Moraes, Michelle
dc.contributor.authorCarvalho, Inês
dc.contributor.authorSilva, Bernardo
dc.contributor.authorCorreia, Antónia
dc.contributor.authordo Carmo, Manuel
dc.date.accessioned2023-01-30T10:34:08Z
dc.date.available2023-01-30T10:34:08Z
dc.date.issued2022-11
dc.description.abstractAn important way to develop innovation is through organizations’ absorptive capacity (ACAP). ACAP can be understood as the ability of companies to innovate through the application of external knowledge (Cohen & Levinthal, 1990). One hospitality industry that could potentially leverage ACAP is restaurants. Innovation is still scarcely applied in restaurant companies despite the relevance of competitive advantage stemming from innovation (Blöcher & Alt, 2021). According to Gao et al. (2017), one of the most relevant ACAP models in the literature was developed by Zahra and George in 2002. It considers the following dimensions: antecedents (knowledge sources); activation triggers (aspects that encourage companies to search for external knowledge, e.g. crises); components (acquisition, assimilation, transformation, and exploitation of knowledge); (in)formal social integration mechanisms (which promote the sharing of knowledge among employees); regimes of appropriability (e.g. patents); and outcomes (e.g. innovation). Recent studies have highlighted the relevance of employees to ACAP dimensions in the tourism sector (Moraes et al., 2021). In fact, the workforce of this sectors has high levels of cultural diversity. Cultural diversity has been considered a key aspect for management innovation in these companies (Manoharan et al., 2019). The number of publications about ACAP in tourism has increased in the last years; however, the relationship between ACAP and aspects such as cultural diversity is still an understudied subject. The present study researched how cultural diversity in the workforce is associated with restaurants’ ACAP in order to contribute to a better understanding about these dynamics.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1080/13032917.2022.2145572pt_PT
dc.identifier.eissn2156-6909
dc.identifier.urihttp://hdl.handle.net/10400.1/18960
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor and Francis Grouppt_PT
dc.titleAbsorptive capacity and cultural diversity in the restaurant sectorpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage4pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleAnatoliapt_PT
person.familyNameCorreia
person.givenNameAntónia
person.identifierR-000-K54
person.identifier.ciencia-id831F-FFD0-7A78
person.identifier.orcid0000-0002-6707-8289
person.identifier.scopus-author-id12140006700
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationd3eb5da0-42d2-408b-af65-664563a18f5f
relation.isAuthorOfPublication.latestForDiscoveryd3eb5da0-42d2-408b-af65-664563a18f5f

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