Hotel gastronomic innovation from the perspective of absorptive capacity and organisational learning: Its impact on performance

This paper analyses the impact of absorptive capacity and organisational learning on gastronomic innovation and performance in the food and beverage (F&B) department. Absorptive capacity and organisational learning are two fundamental dynamic capabilities necessary for acquiring and transforming knowledge into gastronomic innovation. This study tests these hypotheses using PLS-SEM (Partial Least Squares Structural Equation Modelling). Data were collected from a sample of 131 three- to five-star accommodation establishments in the province of Santa Cruz de Tenerife (Canary Islands, Spain). The results showed that absorptive capacity influences organisational learning in the F&B department. The results indicate that absorptive capacity and organisational learning influence gastronomic innovation and the performance of the F&B department. Furthermore, the study shows a positive impact of gastronomic innovation on the performance of the F&B department. This is the first study to analyse the impact of these skills on hotel gastronomy. Finally, the main conclusions from an academic and professional point of view are presented, as well as the limitations of the study.