Abstract:
This article aims to explain the innovative behaviour of large Spanish companies by comparing the hospitality industry with other service providers and industrial manufacturers. Several hypotheses are proposed and tested for different innovation stages: innovation effort, outcome and performance. The sample includes 2944 Spanish companies with 200 or more employees. Using one-way ANOVA analysis, this study fills an important gap in the impact of innovation and technology on the performance of the hospitality sector. The results show that catering establishments have differentiated innovation behaviours not only to manufacturers but also compared to service providers. The findings support the hypothesis and suggest that hotel companies complement in-house R&D with other innovative activities. Furthermore, hospitality organisations have the highest percentage of innovation revenue due to fewer innovation efforts and innovation outcomes, mainly due to the organisation's innovations.
