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- Title
INNOVATION STRATEGIES FOR ORGANIZATIONAL CHANGE IN A TEA RESTAURANT CULTURE: A SOCIAL BEHAVIOR PERSPECTIVE.
- Authors
JEOU-SHYAN HORNG; MENG-LEI (MONICA) HU; JON-CHAO HONG; YI-CHIA LIN
- Abstract
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.
- Subjects
TAIWAN; ORGANIZATIONAL change; INNOVATION management; TEAROOMS; INTERPERSONAL relations; MOTIVATION (Psychology); SOCIAL psychology; CASE method (Teaching); PERSONALITY &; culture
- Publication
Social Behavior & Personality: an international journal, 2011, Vol 39, Issue 2, p265
- ISSN
0301-2212
- Publication type
Article
- DOI
10.2224/sbp.2011.39.2.265