Service Open Innovation : Design Elements for the Food and Beverage Service Business
- Submitting institution
-
The University of Huddersfield
- Unit of assessment
- 32 - Art and Design: History, Practice and Theory
- Output identifier
- 52
- Type
- D - Journal article
- DOI
-
10.3390/joitmc4040053
- Title of journal
- Journal of Open Innovation: Technology, Market, and Complexity — Open Access Journal
- Article number
- 53
- First page
- -
- Volume
- 4
- Issue
- 4
- ISSN
- 2199-8531
- Open access status
- Compliant
- Month of publication
- November
- Year of publication
- 2018
- URL
-
-
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
-
2
- Research group(s)
-
-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- This substantial research article focuses on service design and the development of a measuring tool for the service industry making fruitful an Open Innovation process. It offers a succinct overview of the state of key terms and methodological approach in which the gathering and analysis of data and modelling are situated. It offers a self-critical evaluation of the model(ling) developed forming a basis for further study.
The publication was written for a specialised readership due to the technical nature of the work. This article has international content through the undertaking of a rigorous comparative study made between the UK and South Korea. The study demonstrates collection and analysis of original data resulting in original empirical findings that contribute to the field.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -