Trajectory of Innovation and Transformation on Yum Cha Culture (Dim Sum): Perspectives of Chinese Restaurants - An Exploratory Study

Lee, Wing Han Helen and Chong, Ka Po and De Silva, Jaliya and Song, Zhiwen Evan (2024) Trajectory of Innovation and Transformation on Yum Cha Culture (Dim Sum): Perspectives of Chinese Restaurants - An Exploratory Study. In: Cases on Innovation and Sustainability in Tourism. IGI Global (ISSN: 2475-6547; eISSN: 2475-6555), Online, pp. 21-53.

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Abstract

This book chapter attempts to scrutinize the impacts of innovation and transformation on sustainability of yum cha culture from industry perspective. The book chapter serves as an exploratory study to explore insights from industry on magic of innovation and transformation on yum cha culture. Representatives of two selected restaurants in Hong Kong are invited to share their insights on yum cha culture and innovation. The chapter envisions the practical and theoretical realm. For the practical implication, the study provides insights to senior management and policy makers on formulation of appropriate strategy on culture sustainability. It provides directions to tourism service providers on tourist engagement. For the theoretical implication, the book chapter facilitates the latitude and longitude of the academic paradigm. The chapter ends with limitation, future research directions, and conclusion.

Item Type:	Book Section
Uncontrolled Keywords:	Chinese restaurants, contextual innovation, dim sum, food innovation, innovation, transformation, place attachment, emotional attachment, Yum Cha culture, sustainability, intangible cultural heritage
Subjects:	H Social Sciences > H Social Sciences (General)
Divisions:	Institutes and Academies > Institute of Management and Health > Tourism and Hospitality
Depositing User:	Helen Lee
Date Deposited:	05 Jun 2024 15:52
Last Modified:	05 Jun 2024 15:52
URI:	https://repository.uwtsd.ac.uk/id/eprint/2989

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