Organizational structure, human capital and collaboration networks: determinants of innovation capability in restaurants

Main Article Content

Alejandro Delgado Cruz
Elva Esther Vargas Martínez
Federico Rodríguez Torres
Juan Manuel Montes Hincapié


innovation capability, organizational structure, human capital, collaboration networks, restaurant, tourist destination


Innovation capability is the skill to absorb; combine and transform specific organizational resources to generate value above the market average; such as structure; people and relationships. For this reason; the paper aim is to analyze organizational structure; human capital and collaboration networks as determinants of innovation capability in restaurants in Playa del Carmen; a tourist destination in the Mexican Caribbean. A quantitative methodology was followed; using the Pearson coefficient and structural equation modeling (SEM) for hypothesis testing. The results confirmed that collaboration networks with universities; government organisms and other tourism companies enhance the organizational structure and human capital. It is concluded that restaurants should rethink their strategies to improve their innovation capability from their organizational structure and collaboration networks being excellent predictors of human capital for the generation and development of ideas.


Download data is not yet available.
Abstract 2019 | PDF (Español) Downloads 1233


Abecassis, C., Sguera, F., & Ettlie, J. E. (2016). Observe, innovate, succeed: A learning perspective on innovation and the performance of entrepreneurial chefs. Journal of Business Research, 69(8), 2840-2848. DOI: 10.1016/j.jbusres.2015.12.053

Albors, J., Barreto, V., García, P., Martínez, J., & Hervás, J. L. (2013). Creativity and innovation patterns of haute cuisine chefs. Journal of Culinary Science & Technology, 11(1), 19-35. DOI: 10.1080/15428052.2012.728978

Albors, J., Martinez, J., & Garcia, P. (2017). Knowledge dynamics as drivers of innovation in haute cuisine and culinary services. Industry and Innovation, 1-28. DOI: 10.1080/13662716.2016.1268950

Antolín, R., Martínez, J., & Céspedes, J. (2016). Fomentando la innovación de producto en las empresas nuevas: ¿Qué instrumentos públicos son más efectivos? European Research on Management and Business Economics, 22(1), 38-46. DOI: 10.1016/j.iedee.2015.05.002

Bravo, E. R., & Herrera, L. (2009). Capacidad de innovación y configuración de recursos organizativos. Intangible Capital, 5(3), 301-320. DOI: 10.3926/ic.2009.v5n3.p301-320

Camacho, R. (2015). Urbanización turístico-costera desigual en Playa del Carmen, Quintana Roo (México). GeoGraphos, 6 (77), 107-134.

Delgado, A., Vargas, E. E., Montes, J. M., & Rodríguez, F. (2016). Innovation in tourism companies, where are they and where are they going? An approach to the state of knowledge. Intangible Capital, 12(4), 1088-1155. DOI: 10.3926/ic.778

Eriksen, S. N. (2015). Experience innovation for small food and tourism firms. Scandinavian Journal of Hospitality and Tourism, 15(1), 83-97. DOI: 10.1080/15022250.2015.1060721

Erkus, H., & Terhorst, P. (2016). Innovative restaurants in a mass-tourism city: Evidence from Antalya. Tourism Management, 54, 477-489. DOI: 10.1016/j.tourman.2016.01.003

Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error: Algebra and statistics. Journal of Marketing Research, 18(3), 39-50.

George, D., & Mallery, P. (2003). SPSS for Windows step by step: A simple guide and reference. 11.0 update. Boston: Allyn & Bacon.

Gomezelj, D. O. (2016). A systematic review of research on innovation in hospitality and tourism. International Journal of Contemporary Hospitality Management, 28(3), 516-558. DOI: 10.1108/IJCHM-10-2014-0510

Grant, R. M. (1991). The resource based theory of competitive advantage: Implications for strategy formulation. California Management Review, 33 (3), 114-135. DOI: 10.2307/41166664

Grissemann, U., Plank, A., & Brunner, A. (2013). Enhancing business performance of hotels: The role of innovation and customer orientation. International Journal of Hospitality Management, 33, 347-356. DOI: 10.1016/j.ijhm.2012.10.005

Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2009). Multivariate data analysis. Nueva Jersey: Pearson Education.

Hallebone, E., & Priest, J. (2009). Business & management research. Paradigms & practices. Estados Unidos: Palgrave Macmillan.

Harrington, R. J., & Ottenbacher, M. C. (2013). Managing the culinary innovation process: The case of new product development. Journal of Culinary Science & Technology, 11(1), 4-18. DOI: 10.1080/15428052.2012.754724

Hjalager, A. M. (2010). A review of innovation research in tourism. Tourism Management, 31(1), 1-12. DOI: 10.1016/j.tourman.2009.08.012

Hu, L. T., & Bentler, P. M. (1999). Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives. Structural Equation Modeling: A Multidisciplinary Journal, 6(1), 1-55. DOI: 10.1080/10705519909540118

INEGI (2016). Directorio Estadístico Nacional de Unidades Económicas. México: Instituto Nacional de Estadística y Geografía (INEGI). Recuperado de

Ivars, J. A., Vera, J. F., & Acebal, A. (2014). Políticas de innovación en turismo y clusters: La percepción gerencial en el programa agrupaciones empresariales innovadoras (AESi). Cuadernos de Turismo, (33), 97-120.

Jogaratnam, G. (2017). The effect of market orientation, entrepreneurial orientation and human capital on positional advantage: Evidence from the restaurant industry. International Journal of Hospitality Management, 60, 104-113. DOI: 10.1016/j.ijhm.2016.10.002

Kalkan, A., Bozkurt, Ö. Ç., & Arman, M. (2014). The impacts of intellectual capital, innovation and organizational strategy on firm performance. Procedia-Social and Behavioral Sciences, 150, 700-707. DOI: 10.1016/j.sbspro.2014.09.025

Lee, C., Hallak, R., & Sardeshmukh, S. R. (2016a). A qualitative study of innovation in the restaurant industry. Anatolia-An International Journal of Tourism and Hospitality Research, 27(3), 367-376. DOI: 10.1080/13032917.2016.1191769

Lee, C., Hallak, R., & Sardeshmukh, S. R. (2016b). Innovation, entrepreneurship, and restaurant performance: A higher-order structural model. Tourism Management, 53, 215-228. DOI: 10.1016/j.tourman.2015.09.017

Lloret, S., Ferreres, A., Hernández, A., & Tomás, I. (2014). El análisis factorial exploratorio de los ítems: Una guía práctica, revisada y actualizada. Anales de Psicología, 30(3), 1151-1169. DOI: 10.6018/analesps.30.3.199361

Maravić, M. U., Križaj, D., & Lesjak, M. (2015). Innovation in Slovenian tourism organisations. Tourism and Hospitality Management, 21, (1), 51-62.

Martínez, J. A., Tamayo, J. A., Gamero, J., & Romero, J. E. (2015). Innovativeness and business performances in tourism SMEs. Annals of Tourism Research, 54, 118-135. DOI: 10.1016/j.annals.2015.07.004

McGuirk, H., Lenihan, H., & Hart, M. (2015). Measuring the impact of innovative human capital on small firms’ propensity to innovate. Research Policy, 44(4), 965-976. DOI: 10.1016/j.respol.2014.11.008

Nieves, J., & Segarra, M. (2015). Management innovation in the hotel industry. Tourism Management, 46, 51-58. DOI: 10.1016/j.tourman.2014.06.002

Ottenbacher, M. C., & Harrington, R. J. (2007). The culinary innovation process. A study of Michelin- starred chefs. Journal of Culinary Science & Technology, 5(4), 9-35. DOI: 10.1300/J385v05n04_02

Ottenbacher, M. C., & Harrington, R. J. (2008). U.S. and German culinary innovation processes: Differences in involvement and other factors. Journal of Foodservice Business Research, 11(4), 412-438. DOI: 10.1080/15378020802519819

Pasban, M., & Nojedeh, S. H. (2016). A review of the role of human capital in the organization. Procedia-Social and Behavioral Sciences, 230, 249-253. DOI: 10.1016/j.sbspro.2016.09.032

Penrose, E. (1959). The theory of the growth of the firm. Oxford: Basil Blackwell. DOI: 10.1093/0198289774.001.0001

Ramírez, F. H., & Zwerg, A. M. (2012). Metodología de la investigación: Más que una receta. AD-minister, (20), 91-111.

Schumpeter, J. A. (1934). The theory of economic development. Estados Unidos: Harvard University Press.

SEDETUR (2015). Indicadores turísticos enero - diciembre 2015. México: Secretaría de Turismo del Estado de Quintana Roo (SEDETUR). Recuperado de

Villegas, G. V., Montes, J. M., & López, O. H. (2016). Predictores de la capacidad de innovación en las organizaciones. Revisión sistemática de literatura. Espacios, 37(9), 3.

Zontek, Z. (2016). The role of human resources in enhancing innovation in tourism enterprises. Managing Global Transitions, 14(1), 55-73.