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

研究成果: 雜誌貢獻文章同行評審

7 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)265-274
頁數10
期刊Social Behavior and Personality
39
發行號2
DOIs
出版狀態已發佈 - 2011 四月 11

ASJC Scopus subject areas

  • Social Psychology

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