Innovation and New Product Development: Delving into Food and Beverage Managers’ Perspectives

Abstract

In order to survive in a competitive environment and make sustainable profits, hotelbusinesses must be different for competitive advantage and innovation. When the literatureon innovation in hotel establishments is examined, it is seen that the studies reflecting theviews of food and beverage managers are insufficient. The aim of this study is to reveal theperspectives of food and beverage managers about innovation and new productdevelopment processes in 4 and 5 star hotels in Antalya. For this purpose, semi-structuredinterview form was applied to hotel managers and the data were analyzed with qualitativeanalysis program. As a result of the analysis, two important themes emerged in 14 subthemes. The first is the experience of food and beverage managers’ in process of newproduct development. The second theme is the innovative features of their hotels asperceived by food and beverage managers’.