Social Construction in Service Innovation

Roberta Sebastiani, Maria Cristina Mele, Daniela Corsaro, 31741, DI ECONOMIA FACOLTA', MILANO - Dipartimento di Scienze dell'economia e della gestione aziendale, 33183, DI LETTERE E FILOSOFIA FACOLTA', ROMA - Dipartimento di Medicina e chirurgia traslazionale, DI MEDICINA E CHIRURGIA "A.GEMELLI" FACOLTA'

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

The emergent service-view of innovation has led to rethink how service innovation shapes value creation, rather than services per se. The attention shifts from the content of the innovative offering to the processes through which the innovation is created in service systems. In this study we explore service innovation as a collective phenomenon of new meanings creation and sharing. Empirically we present the success cases of three innovative companies operating in the food industry: Diet to Go, Eat‟s and Gambero Rosso. We find out that the process of service innovation occurs through actors participating and sharing new value co-creation logics. Service innovation becomes a story of social construction through a process of sense-making, where boundary objects assume a relevant role in coordinating the ideas and actions of the different actors. Our study also sheds some light on the relevance of the service support system for service innovation and thus value creation.
Lingua originaleEnglish
Titolo della pubblicazione ospiteEuram 2013 Democratising Management
PagineN/A
Stato di pubblicazionePubblicato - 2013
EventoEURAM European Academy of Management Conference - Istanbul
Durata: 26 giu 201629 giu 2016

Convegno

ConvegnoEURAM European Academy of Management Conference
CittàIstanbul
Periodo26/6/1629/6/16

Keywords

  • Service innovation
  • case studies
  • social construction

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