State of sustainable innovation in hotel companies in El Fuerte, Sinaloa

Authors

  • José Guadalupe Soto Karass Universidad Autónoma de Occidente
  • Juan Pedro Ibarra Michel
  • Zenaida Zulema Delgado Peraza

DOI:

https://doi.org/10.35197/rx.18.03.2022.05.jg

Keywords:

innovación, sustentabilidad, hoteles

Abstract

This case study focuses on the Magic Town of El Fuerte, a place where it has long been promoted as a place with a sui generis cultural and natural wealth, and where there are also a considerable number of businesses focused on tourism, including, of course, establishments. hoteliers who have an orientation towards the conservation of the cultural and architectural heritage of the place. Thus, the main objective of the research is the analysis of sustainable innovation as a competitive strategy for the hotel establishments of El Fuerte. For this, a mixed QUAN-QUAL methodology was implemented that would allow a broader description of the phenomenon and whose results reflect an incipient culture towards the implementation of strategies for sustainability, especially in the environmental aspect.

Downloads

Download data is not yet available.

References

Adams, R. J. (16 de Diciembre de 2012). Innovating for sustainability: a systematic review of body of knowledge. Network for Sustainability. Retrieved from: nbs.net/ knowledge. Obtenido de https://ore.exeter.ac.uk/repository/handle/10036/4105

Bertels, S. P. (2010). Embedding sustainability in organizational culture: A Systematic Review of the Body of Knowledge. Network for Business Sustainability. Obtenido de https://nbs.net/p/systematic-revieworganizational-culture-c19ebd3b-51ff-4c61-865d-9ec4f3154a8f

Bocken, N. M., Short, S. W., Rana, P., & Evans, S. (2014). A literature and practice review to develop sustainable business model archetypes. Journal of Cleaner Production(65), 42-56. doi:https://doi.org/10.1016/j.jclepro.2013.11.039

Bramwell, B. &. (2001). Attitudes in the Danish tourism industry to the roles of business and government in sustainable tourism. International Journal of Tourism Research, 3(2), 91-103.

Bramwell, B. a. (2012). Towards innovation in sustainable tourism research. Vol. 20 No. 1,. Journal of Sustainable Tourism, 2(1), 1-7.

Brazdauskas, M. &. (2015). Sustainable Hotels as Learning Organizations: Innovative Approaches towards Employee Training. Innovation. 1.

Center for Responsible Travel/CREST ). (2015). Obtenido de The Case for Responsible Travel: Trends & Statistics 2015. Center for Responsible Travel/CREST: http://www.responsibletravel.org/resources/documents/2015%20Trends%20&%20Statistics_Final.pdf

Charter, M. &. (s.f.). Sustainable Innovation.The Centre for Sustainable Design.UK. 2007.

Chen, J. S. (2009). Sustainability in the Hospitality Industry. . Elsevier, Maryland Heights, MO.

Doody, H. (2010). What are the barriers to implementing environmental practices in the Irish hospitality industry? In Tourism and Hospitality Research in Ireland Conference . (THRIC). Shannon College Ireland.

Eisenhardt, K. M. (1989). Building theories from case study research. Academy of management review, 14(4), 532-550.

Etzkowitz, H., & Zhou, C. (2006). Gemelos Triple Helix: innovación y sostenibilidad. Science and Public Policy, 1(33), 77-83. doi:https://doi.org/10.3152/147154306781779154

Hancock D.R., &. A. (2006). Doing Case Study Research, A Practical Guide for Beginning Researchers. . Teachers College, Columbia University, New York.

Hernández, R. F., & Baptista, P. (2011). Metodología de la Investigación (Quinta ed.). México: McGRAW-HILL / INTERAMERICANA EDITORES S.A. DE C.V.

Hofstede, G. (1991). Organizations and cultures: Software of the mind. New York: McGrawHill.

Jones, P. H. (2016). Sustainability in the hospitality industry: Some personal reflections on corporate challenges and research agendas. 28(1), 36-67. International Journal of Contemporary Hospitality Management, 28(1), 36-67.

Kalisch, A. (2002). Corporate Futures: Social Responsibility in The Tourism Industry; Consultation on Good Practice. London: Tourism Concern.

Lozano, R. (2015). A holistic perspective on corporate sustainability drivers. Corporate Social Responsibility and Environmental Management, 22(1), 32-44.

Marée, G. (2011). Innovation Management in the Hospitality Industry: New Roads Towards Meaning and Corporate Culture. In Trends and Issues in Global Tourism 2011 . Springer Berlin Heidelberg., 125-132.

Mattson, J. S.-J. (2005). Innovation Systems in Tourism: The Roles of Attractors and Scene-Takers. Industry and Innovation, 12(3), 357-381. 12(3), 357-381.

Mowforth, M. &. (2009). Tourism and Sustainability: New Tourism in the Third World. London: Routledge.

Nidumolu, R., Prahalad, C. K., & Rangaswami, M. R. (2009). Why sustainability is now the key driver of innovation. Harvard Business Review, 9(87), 1-8.

Novelli, M., & Benson, A. (2005). “Niche tourism. A way forward to sustainability? In Niche Tourism Contemporary issues, trends and cases”. Edited by Novelli Marina. Elsevier. Burlington MA.

OCDE, O. p. (26 de Noviembre de 2018). www2.dnp.gov.co. Obtenido de https://www2.dnp.gov.co/Paginas/Colombia-firma-acuerdo-de-innovacion-para-el-sector-publicocon-

Organización Mundial de Turismo, (OMT ). (s.f.). Obtenido de Desarrollo Sostenible.: https://www.unwto.org/es/desarrollo-sostenible

Organization, World Tourism. (1 de Enero de 2020). World Tourism Barometer, 18(1).

Pavitt, K., Tidd, J., & Bessant, K. (2005). Gestión de la innovación. Integración tecnológica,. John Wiley & Sons Ltd. England.

Pizam, A. (2008). Green hotels: A fad, ploy or fact of life? , 28(1), 1. International Journal of Hospitality Management, 28(1).

Porter, M. E., & Kramer, M. R. (2006). Estrategia y sociedad el vínculo entre ventaja competitiva y responsabilidad social corporativa. Harvard Business Review, 84(12), 42-46.

Pryce, A. (2001). Sustainability in the hotel industry. Travel & Tourism Analyst, 6, 95-114.

Schaltegger, S., & Burrit, R. (2005). Corporate sustainability. In The International Yearbook of Environmental and Resource Economics.

Schein, E. H. (2009). Organizational Culture and Leadership: A Dynamic View. JosseyBass, 2.

Secretaria de Turismo, (SECTUR). (2014). Obtenido de Guía de Incorporación y Permanencia de los Pueblos: http://www5.diputados.gob.mx/index.php/camara/Comision-Especial-para-el-Impulso-y-Promocion-de-los-Pueblos-Magicos/Guia-de-Incorporacion-y-Permanencia-Pueblos-Magicos

Secretaria de Turismo, (SECTUR). (2018). Obtenido de Memoria Documental, Pueblos Mágicos (Incorporación y Permanencia).: http://www.sectur.gob.mx/wp-content/uploads/2018/10/Memoria-Documental-Pueblos-M%E2%80%A0gicos-Incorporaci%C2%A2n-y-Permanenecia.pdf

Willard, B. W. (2002). The American story of meat: Discursive influences on cultural eating practice. Journal of Popular Culture; Oxford, 36(1), 105-118. doi: https://doi.org/10.1111/1540-5931.00033

Yin, R. (1994). Case Study Research. Design and Methods. Uinted States of America: Saga Publicaxions.

Zach, F. J. (2017). Network, knowledge and relationship impacts on innovation in tourism destinations. . Tourism Mana.

Published

2022-03-30

How to Cite

Soto Karass, J. G., Ibarra Michel, J. P., & Delgado Peraza, Z. Z. (2022). State of sustainable innovation in hotel companies in El Fuerte, Sinaloa. Revista Ra Ximhai , 18(3 Especial), 125–144. https://doi.org/10.35197/rx.18.03.2022.05.jg

Issue

Section

Artículos científicos