Human capital, innovation and productivity in the hotel and restaurant sector in Mediterranean tourist countries
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Olga González [1] ; José Antonio Álvarez [1]
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[1] University La Laguna (España)
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- Localización: Competitive strategies and policies for tourism destinations: quality, innovation, and promotion / Flora María Díaz Pérez (ed. lit.), 2010, ISBN 978-1-60876-475-4, págs. 75-98
- Idioma: inglés
Es reseña de:
María Olga González Morales, José Antonio Álvarez González
Competitive strategies and policies for tourism destinations: quality, innovation, and promotion / Flora María Díaz Pérez (ed. lit.), 2010, ISBN 978-1-60876-475-4, págs. 75-98
Ha sido reseñado en:
María Olga González Morales, José Antonio Álvarez González
Competitive strategies and policies for tourism destinations: quality, innovation, and promotion / Flora María Díaz Pérez (ed. lit.), 2010, ISBN 978-1-60876-475-4, págs. 75-98
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Resumen
Human capital and innovation are key elements for the competitiveness of businesses. Innovation allows the organisations to react to market changes and thus remain competitive. The strategy of a firm will depend on internal factors, including the entrepreneur's capabilities and those of the firm's human resources, and external factors, such as the evolution of the economic cycle and demand fluctuations. The aim of this chapter is to analyse the role of human capital as a decisive factor in the productivity and, consequently, competitiveness of the hotel and restaurant sub-sector.
