Innovation strategies for organizational change in a tea restaurant culture: A social behavior perspective

Jeou Shyan Horng, Meng Lei Hu, Jon Chao Hong, Yi Chia Lin

Research output: Contribution to journalArticle

7 Citations (Scopus)


The researchers aimed to clarify the innovation mechanism for organizational change using the perspectives of social behavior and personality in a study of the Cha for TEA multiconcept tea chain restaurants, which is the biggest tea company in Taiwan. Innovation and creativity theories and Rhodes' (1961) 4P (person, process, product, and place) theory were adopted as a guideline for developing an in-depth interview. A case-based and qualitative research approach was used to facilitate the investigation of mechanisms associated with the behavior and personality of creative individuals. The results of this study can be useful for enterprises involved in establishing new service businesses.

Original languageEnglish
Pages (from-to)265-274
Number of pages10
JournalSocial Behavior and Personality
Issue number2
Publication statusPublished - 2011 Apr 11



  • Creativity
  • Innovation
  • Motivation
  • Organization culture
  • Personality

ASJC Scopus subject areas

  • Social Psychology

Cite this