Implications of Innovation for Quality in the Smes in the Restaurant Industry. An Empirical Study in Mexico City

被引：1
|
作者：
Alejandra Velazquez-Castro, Judith [1 ]
Esther Vargas-Martinez, Elva [2 ]
Cruz-Coria, Erika [1 ]
Briones-Juarez, Abraham [1 ]
机构：
[1] Univ Autonoma Estado Hidalgo Mexico, Inst Ciencias Econ Adm, Circuito La Concepcion Km 2-5, San Agustin Tlaxiaca 42160, Hidalgo, Mexico
[2] Univ Autonoma Estado Mexico Mexico, Fac Turismo & Gastron, Campus CU Cerro Coatepec S-N,Ciudad Univ, Toluca 50100, Estado De Mexic, Mexico
来源：
REVISTA DE ESTUDIOS ANDALUCES | 2019年 / 37期
关键词：
service sector; tourism; tourist corridor; historical center; TOURISM; KNOWLEDGE;
D O I：
10.12795/rea.2019.i37.03
中图分类号：
K9 [地理];
学科分类号：
0705 ;
摘要：
This study focuses on examining the innovation practices of small and medium enterprises in restaurant industry and their involvement in the quality of service. In this sense, the data of this research was obtained through the application of a structured questionnaire and an observation guide in 158 SMEs restaurants in the Mexico City's Historical Center. The results identify and classify the types of innovation - marketing, organizational, product and process-implemented by the SMEs under study. Together, this research provides useful information about the impacts generated by innovation, such as improvement of service quality, creation of collaborative networks and cost reduction, among others.
引用
收藏
页码：50 / 70
页数：21
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