Essays on Organisational Knowledge, Creativity, and Innovation Case Study

Tags: Innovation
Download full paperFile format: .doc, available for editing

The paper "Organizational Knowledge, Creativity, and Innovation" is a wonderful example of a case study on management. The Luxe Manor hotel operates in the hospitality industry in Hong Kong. It can successfully manage to use disruptive innovation in the process of expanding its operations into the new Asian market. Disruptive innovation is important in the process of developing new value networks and markets by disrupting the existing market (Assink, 2006). The management of the Luxe Manor through the use of disruptive innovation can formulate strategies that can be crucial in achieving competitive advantages in the market.

Luxe Manor will be established with space that will accommodate around 86 seats hence it will be able to provide both food and services for the different family styles. The site of the organization was previously leased in the form of an Italian restaurant. Even though the site was initially used as a restaurant, the tenant who had previously occupied the site removed a large number of the furniture, fixtures, and also other equipment, therefore the Luxe Manor will be required to replace them.

Also, the restaurant will be required to do a renovation on the site in order to improve the conditions of the lavatories and still increase the tablespace (Kerzner, 2010). Moreover, the dé cor of the restaurant will be characterized by the wood-accented chairs which will be having a blue color with table cloths which have white checks. Company Summary The Luxe Manor Company will be very competitive because of its influence on the Asian market and its disruptive innovation approach. It will be in a position to offer products that are competitive in the hospitality industry.

Moreover, its menu comprises various meals to meet the needs of the diverse customers thus the restaurant is quite appealing to many clients (Caldwell, et al, 2012). In addition, the restaurant will be providing accommodation services, lunch, and dinner on top of its regular menu. The company will be operating throughout the week from Monday to Friday, the lunch dishes will be served as from 11:30 AM up to 2:30 PM. On Saturdays and Sundays, dinner services will be provided to the customers from 5 PM up to 11 PM.


Assink, M., 2006. Inhibitors of disruptive innovation capability: a conceptual model. European Journal of Innovation Management, 9(2), pp.215-233.

Bennett, D. and O'Kane, J., 2006. Achieving business excellence through synchronous supply in the automotive sector. Benchmarking: An International Journal, 13(1/2), pp.12-22.

Caldwell, C., Dixon, R.D., Floyd, L.A., Chaudoin, J., Post, J. and Cheokas, G., 2012. Transformative leadership: Achieving unparalleled excellence. Journal of Business Ethics, 109(2), pp.175-187.

Chan, N.L. and Guillet, B.D., 2011. Investigation of social media marketing: how does the hotel industry in Hong Kong perform in marketing on social media websites?. Journal of Travel & Tourism Marketing, 28(4), pp.345-368.

Chan, E.S. and Wong, S.C., 2006. Motivations for ISO 14001 in the hotel industry. Tourism Management, 27(3), pp.481-492.

Christensen, C.M., Horn, M.B. and Johnson, C.W., 2008. Disrupting class: How disruptive innovation will change the way the world learns (Vol. 98). New York: McGraw-Hill.

Christensen, C.M., Baumann, H., Ruggles, R. and Sadtler, T.M., 2006. Disruptive innovation for social change. Harvard business review, 84(12), p.94.

Del Brío, J.Á., Fernandez, E. and Junquera, B., 2007. Management and employee involvement in achieving an environmental action-based competitive advantage: an empirical study. The International Journal of Human Resource Management, 18(4), pp.491-522.

Job, P.A. and Bhattacharyya, S., 2007. Creativity and innovation for competitive excellence in organizations.

Kerzner, H.R., 2010. Project Management-Best Practices: Achieving Global Excellence (Vol. 14). John Wiley & Sons.

Lo, A.S., Stalcup, L.D. and Lee, A., 2010. Customer relationship management for hotels in Hong Kong. International Journal of Contemporary Hospitality Management, 22(2), pp.139-159.

Salam, M.A., 2005, October. Achieving competitive advantage through managing supply chain excellence: The case of Thai garment industry. In Proceedings of the lnternational Conference on Computer and Industrial Management, October (pp. 29-80).

Schmidt, G.M. and Druehl, C.T., 2008. When is a disruptive innovation disruptive?. Journal of product innovation management, 25(4), pp.347-369.

Trent, R.J. and Monczka, R.M., 2005. Achieving excellence in global sourcing. MIT Sloan Management Review, 47(1), p.24.

Tso, A. and Law, R., 2005. Analysing the online pricing practices of hotels in Hong Kong. International Journal of Hospitality Management, 24(2), pp.301-307.

Wong, S.C.K. and Ladkin, A., 2008. Exploring the relationship between employee creativity and job-related motivators in the Hong Kong hotel industry. International Journal of Hospitality Management, 27(3), pp.426-437.

Wong, J. and Law, R., 2005. Analysing the intention to purchase on hotel websites: a study of travellers to Hong Kong. International Journal of Hospitality Management, 24(3), pp.311-329.

Yu, D. and Hang, C.C., 2010. A reflective review of disruptive innovation theory. International Journal of Management Reviews, 12(4), pp.435-452.

Zhang, H.Q. and Chow, I., 2004. Application of importance-performance model in tour guides’ performance: evidence from mainland Chinese outbound visitors in Hong Kong. Tourism Management, 25(1), pp.81-91.

Download full paperFile format: .doc, available for editing
Contact Us