Hotel Development Strategies for Competitive Advantage Through Creative Management Innovation
Main Article Content
Abstract
The research on “Hotel Development Strategies for Competitive Advantage through Creative Management Innovation” aims to (1) analyze the concepts and components of creative management innovation that influence hotel development to achieve competitive advantage; (2) study strategies for applying creative management approaches in the hotel business, including operations, human resource management, and innovative marketing; and (3) propose strategic approaches for hotel development to create added value and long-term sustainability. This qualitative research examined literature on concepts and theories regarding hotel development strategies for competitive advantage through creative management innovation and analyzed data in terms of content. The results revealed that creating a competitive advantage for Thai hotels in the digital age requires a creative management innovation system that emphasizes the integration of creativity, technology, and database management to increase operational efficiency and create differentiated customer experiences. Hotels that apply this concept to their operations can enhance service quality and reduce costs, while human resource development and innovative marketing foster a learning organizational culture and customer loyalty. Furthermore, the strategic approach to sustainability emphasizes the creation of an innovation ecosystem and collaboration with partners. and integrating the concept of creative economy with environmental, social and economic sustainability. The study results reflect that creative management is an important tool in raising the competitiveness of the Thai hotel industry to the international level sustainably.
Article Details
References
Barney, J. (2019). Firm resources and sustained competitive advantage. Journal of Management, 17(1), 99–120.
Birkinshaw, J., Hamel, G., & Mol, M. (2018). Management innovation. Academy of Management Review, 33(4), 825–845.
Buhalis, D. (2019). Technology in tourism: From information communication technologies to eTourism and smart tourism. Tourism Review, 75(1), 267–272.
Chesbrough, H. (2023). Open Innovation. Boston, MA: Harvard Business School Press.
den Hertog, P. (2020). Knowledge‐intensive business services as co‐producers of innovation. International Journal of Innovation Management, 4(4), 491–528.
Drucker, P. (2022). The discipline of innovation. Harvard Business Review, 80(8), 95–104.
Elkington, J. (2017). Cannibals with Forks: The Triple Bottom Line of 21st Century Business. Oxford: Capstone.
Hamel, G. (2016). The why, what, and how of management innovation. Harvard Business Review, 84(2), 72–84.
Ivanov, S., & Webster, C. (2019). artificial intelligence, and service automation in travel, tourism and hospitality. Emerald Publishing.
Kotler, P., & Keller, K. L. (2016). Marketing Management (15th ed.). Pearson.
Nonaka, I., & Takeuchi, H. (2019). The Knowledge‑Creating Company. New York: Oxford University Press.
Pine, B. J., & Gilmore, J. H. (2019). The Experience Economy. Boston, MA: Harvard Business School Press.
Poon, A. (2020). Tourism, technology and competitive strategies (2nd ed.). CAB International.
Porter, M. E. (2019). The Competitive Advantage of Nations. New York: Free Press.
Prahalad, C. K., & Ramaswamy, V. (2024). The Future of Competition: Co‑creating Unique Value with Customers. Boston, MA: Harvard Business School Press.
Sigala, M. (2018). Social media marketing in tourism and hospitality. Routledge.
Teece, D. J., Pisano, G., & Shuen, A. (2017). Dynamic capabilities and strategic management. Strategic Management Journal, 18(7), 509–533.
Tidd & Bessant. (2021). Managing innovation: Integrating technological, market and organizational change (7th ed.). Wiley.
Tourism Authority of Thailand. (2023). Thailand tourism statistics 2023. Tourism Authority of Thailand. https://www.tourismthailand.org
Vargo, S. L., & Lusch, R. F. (2024). Evolving to a new dominant logic for marketing. Journal of Marketing, 68(1), 1–17.