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dc.contributor.authorBerdejo Fariña, Ana Verónicaen_US
dc.contributor.authorEspino Rodríguez, Tomás Franciscoen_US
dc.date.accessioned2025-10-20T07:55:01Z-
dc.date.available2025-10-20T07:55:01Z-
dc.date.issued2025en_US
dc.identifier.issn1994-7658en_US
dc.identifier.otherWoS-
dc.identifier.urihttps://accedacris.ulpgc.es/jspui/handle/10553/150224-
dc.description.abstractThis paper analyses the impact of absorptive capacity and organisational learning on gastronomic innovation and performance in the food and beverage (F&B) department. Absorptive capacity and organisational learning are two fundamental dynamic capabilities necessary for acquiring and transforming knowledge into gastronomic innovation. This study tests these hypotheses using PLS-SEM (Partial Least Squares Structural Equation Modelling). Data were collected from a sample of 131 three-to five-star accommodation establishments in the province of Santa Cruz de Tenerife (Canary Islands, Spain). The results showed that absorptive capacity influences organisational learning in the F&B department. The results indicate that absorptive capacity and organisational learning influence gastronomic innovation and the performance of the F&B department. Furthermore, the study shows a positive impact of gastronomic innovation on the performance of the F&B department. This is the first study to analyse the impact of these skills on hotel gastronomy. Finally, the main conclusions from an academic and professional point of view are presented, as well as the limitations of the study.en_US
dc.languageengen_US
dc.relation.ispartofEuropean Journal of Tourism Researchen_US
dc.sourceEuropean Journal Of Tourism Research[ISSN 1994-7658],v. 41, (2025)en_US
dc.subject5311 Organización y dirección de empresasen_US
dc.subject.otherSupply Chain Integrationen_US
dc.subject.otherCompetitive Advantageen_US
dc.subject.otherMarket Orientationen_US
dc.subject.otherPls-Semen_US
dc.subject.otherEntrepreneurshipen_US
dc.subject.otherAntecedentsen_US
dc.subject.otherFirmsen_US
dc.subject.otherAbsorptive Capacityen_US
dc.subject.otherOrganisational Learningen_US
dc.subject.otherFood And Beverage Performanceen_US
dc.subject.otherGastronomic Innovationen_US
dc.titleHotel gastronomic innovation from the perspective of absorptive capacity and organisational learning: Its impact on performanceen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.54055/ejtr.v41i.4117en_US
dc.identifier.isi001589173100012-
dc.identifier.eissn1314-0817-
dc.relation.volume41en_US
dc.investigacionCiencias Sociales y Jurídicasen_US
dc.type2Artículoen_US
dc.contributor.daisngidNo ID-
dc.contributor.daisngidNo ID-
dc.description.numberofpages22en_US
dc.utils.revisionen_US
dc.contributor.wosstandardWOS:Berdejo-Fariña, AV-
dc.contributor.wosstandardWOS:Espino-Rodríguez, TF-
dc.date.coverdate2025en_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-ECOen_US
dc.description.sjr0,614
dc.description.sjrqQ2
dc.description.esciESCI
dc.description.miaricds9,6
dc.description.erihplusERIH PLUS
item.fulltextCon texto completo-
item.grantfulltextopen-
crisitem.author.deptGIR IUCES: Estrategia y Negocios Internacionales-
crisitem.author.deptIU de Cibernética, Empresa y Sociedad (IUCES)-
crisitem.author.deptDepartamento de Economía y Dirección de Empresas-
crisitem.author.orcid0000-0002-4292-504X-
crisitem.author.parentorgIU de Cibernética, Empresa y Sociedad (IUCES)-
crisitem.author.fullNameBerdejo Fariña, Ana Verónica-
crisitem.author.fullNameEspino Rodríguez, Tomás Francisco-
Colección:Artículos
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