How TMT diversity influences open innovation: an empirical study on biopharmaceutical firms in China

Author(s):  
Chen Lu ◽  
Zhiying Liu ◽  
Yi Xu ◽  
Suqin Liao ◽  
Lihua Fu
Author(s):  
Ana Mengual-Recuerda ◽  
Victoria Tur-Viñes ◽  
David Juárez-Varón ◽  
Faustino Alarcón-Valero

Haute cuisine is emblematic in the world of tourism and is of fundamental importance in the economic and social life in most countries worldwide. Haute cuisine gastronomic experiences play with the senses, involving the diner, thus generating a unique experience for the customer. This empirical study aims to analyze the influence on the consumer of the characteristic stimuli of a high-level gastronomic experience in a restaurant with two Michelin stars. Using neuromarketing biometrics, combined with a qualitative research technique, the objective of this research was to determine the emotional impact of the presentation and tasting of dishes compared to wines and to draw conclusions about each variable in the general experience. The results indicate that the dishes have a greater influence on the level of interest than the wines, and both have a different emotional impact at different moments of the experience due to its duration.


Author(s):  
OMAR CARRASCO-CARVAJAL ◽  
DOMINGO GARCÍA-PÉREZ-DE-LEMA

The objective of this research is to analyse how risk-taking, commitment to learning, and innovation capability — in SMEs — can favour inbound and outbound open innovation practices, and if open innovation practices help their performance. To test the hypotheses simultaneously, partial least squares analysis (PLS-SEM) was used along with the empirical data obtained from 194 interviews with Chilean’s executives of manufacturing SMEs between 10 and 250 employees. The results obtained show that commitment to learning and risk-taking have a positive effect on innovation capability. Our study has shown how innovation capability has a significant and positive influence on inbound and outbound practices. In the field of performance, our research has verified that inbound practices have a positive influence on the performance of the SME. Finally, it shows managers the way to select open innovation practices that most benefit the strategic objectives of the SME.


2009 ◽  
Vol 13 (04) ◽  
pp. 615-636 ◽  
Author(s):  
VALENTINA LAZZAROTTI ◽  
RAFFAELLA MANZINI

Starting from the several conceptual and empirical studies about open innovation modes, this paper attempts to integrate them by suggesting a framework which reveals four basic ways to collaborate. Two variables are considered that represent the degree of openness for a company: (i) the number/type of partners with which the company collaborates, briefly labelled as "partner variety"; (ii) the number/type of phases of the innovation process that the company opens to external contributions, briefly labelled as "innovation funnel openness". By crossing these two variables, four basic modes of open innovation are identified: closed innovators, open innovators, specialized collaborators and integrated collaborators. The framework shows its practical validity in an empirical study that is conducted in Italy with the specific aim at verifying whether companies can really be mapped using this framework, i.e. whether the four modes of open innovation can be found in real companies (framework applicability); whether different modes correspond to different companies' strategies, capabilities, organisational and managerial processes (framework explicative power and usefulness). The framework shows that, in some cases, being totally open in innovation activities is not the only and most suitable option, but that different degrees and ways of "openness" can be implemented successfully, as well as the totally closed option.


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