The Link between Innovation and Productivity in Estonia’s Service Sectors

The emerging literature on the characteristics of innovation processes in the service sector has paid relatively little attention to the links between innovation and productivity. In this paper we investigate how the innovation-productivity relationship differs across various subbranches of the service sector. For the analysis we use the CDM structural model consisting of equations for innovation expenditures, innovation output, productivity and exports. We use data from the community innovation surveys for Estonia. We show that innovation is associated with increased productivity in the service sector. The results indicate surprisingly that the effect of innovation on productivity is stronger in the less knowledge-intensive service sectors, despite the lower frequency of innovative activities and the results of earlier literature. Non-technological innovation only plays a positive role in some specifications, despite its expected importance especially among the service firms. An additional positive channel of the effects of innovation on productivity may function through increased exports.innovation, services, productivity

Inspiring service innovation through co-design in public sector healthcare

How can we inspire service innovation through the co-design of public sector healthcare delivery particularly when facing a large and complex challenge? The design and development of a new prototype food service to address malnutrition in older adult hospital patients is used as a case study. It describes how methods used predominantly by designers have been adapted to empower, train, inspire, facilitate and guide not only the multi-disciplinary research team - including food scientists, nutritionists, medical sociologists, ergonomists, and technologists - but also service users and providers. The co-design process is based on the idea that much innovation comes from creating a blend of ideas from multiple sources and that the design of the research can influence the degree of innovation. This paper describes the approach and process that has provided the research team with valuable findings, insights and ideas crucial to successful service redesign and innovation and which is resulting in a new food service prototype

Export and innovation activities in the German service sector: empirical evidence at the firm level

In this paper we analyse the relationship between export and innovation activities of German service sector companies using data from the 1997 wave of the Mannheim Innovation Panel in the Service Sector. There is a lot of support for the Schumpeterian hypothesis of export activities being mainly driven by innovation activities. Factor endowment theories are only partially supported. While human capital significantly improves export performance, labour costs hamper it only in selected branches. Moreover, allowing for simultaneity we find that export activities do not enforce innovation activities. --exports,innovation,service sector,firm behaviour,applied microeconometrics

Collaboration for innovation in services

The research was motivated by the importance of inter-firm collaboration within service innovation. Inter-firm collaboration covers a broad range of organizational combinations of various size and motivations in various levels of formal agreements. The book chapter will explore the choice of different partners and knowledge sources for enabling co-operative innovation activities following the approach of loosely-coupled and institutional networks. The empirical results show different collaborative behavior within different service industries. --innovation management,service innovation,collaboration

Innovation in Services - Theoretical Approach

The aim of this article is to present the evolution of theoretical studies on service innovation. The author also attempts to put these different approaches to service innovation into order and to indicate the possible forms of service innovation that emerge from these researches. In further part of the article the issue of the availability of statistical data and its relevance to the possible forms of service innovation, as well as some changes that has been implemented recently in order to improve this relevance, are discussed.Celem artykułu jest przedstawienie ewolucji teoretycznych badań nad innowacjami w usługach. Autorka podejmuje również próbę uporządkowania różnych podejść do kwestii innowacji usługowych oraz wskazać możliwe formy tych innowacji, wyłaniające się z analizowanych badań. W dalszej części artykułu, podejmowana jest kwestia dostępności danych statystycznych oraz ich adekwatności, jeśli chodzi o możliwość zastosowania do analizy różnych form innowacji usługowych. Omawiane są również wprowadzone ostatnio zmiany, mające na celu poprawę adekwatności tych danych

Participatory healthcare service design and innovation

This paper describes the use of Experience Based Design (EBD), a participatory methodology for healthcare service design, to improve the outpatient service for older people at Sheffield Teaching Hospitals. The challenges in moving from stories to designing improvements, co-designing for wicked problems, and the effects of participants' limited scopes of action are discussed. It concludes by proposing that such problems are common to participatory service design in large institutions and recommends that future versions of EBD incorporate more tools to promote divergent thinking

Knowledge sharing capability, absorptive capacity, and innovation capability: an empirical study of Indonesia's information and communication technology industry

This research investigates the relationships between knowledge sharing capability, absorptive capacity, and innovation capability. This research proposed and tested three hypotheses. The data was collected by conducting a survey on 114 companies of Indonesia’s information and communication technology industry, including a telecommunication service provider, a support service provider,network vendors, and consumer devices vendors. This study finds that absorptive capacity is the intervening factor between knowledge sharing capability and innovation capability. It also shows that potential absorptive capacity has a positive influence on realized absorptive capacity, and realized absorptive capacity has a positive influence on product and process innovation capability

Service-Learning Times : programme booklet 2017/18 semester 1

Service-Learning (S-L) integrates academic study with meaningful community service to create opportunities for students and staff to make positive impact locally, regionally, and globally. In line with Lingnan’s motto “Education for Service”, Service-Learning and Research Scheme (SLRS) aims to provide opportunities where students can apply subject-specific knowledge to the real world, while collaboration partners can benefit from the knowledge and innovation that faculty and students bring to these projects. Innovation and entrepreneurship are central to SLRS as it is a priority for liberal arts students to understand and engage with the impact of technology on the humanities, and vice versa. Innovation and entrepreneurship can give new impetus to community service and capacity building, and through this, the making of global citizenship for the 21st Century. All 4-year curriculum undergraduate students starting from the 2016- 17 academic year must satisfactorily complete at least one S-L course to meet graduation requirement. This booklet highlights popular courses with S-L components. Students wishing to experience the best of S-L should plan early and act quick while places are available.https://commons.ln.edu.hk/sl_times/1000/thumbnail.jp

The role of network ties in reaching radical innovation

The purpose of this paper is to analyze how institutions can facilitate or inhibit radical innovation. The authors maintain that organizational radical innovation is necessary to maintain a competitive advantage and evolve in the market place, and institutions are the basis of this innovation. From an innovation and Service Dominant Logic perspective, the authors propose network ties to be a determining factor for the achievement of innovation through institutionalization in the University knowledge management context.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tec

Empirical analysis of internal social media and product innovation: Focusing on SNS and social capital

Recently social media such as Blog and SNS has been introducing by many firms for means of sharing information inside the firm, in particular to promote product and process innovation. This paper attempts to examine the relationship between social media and product innovation, and research questions are summarized as follows: (i) whether social capital influences the use of social media; (ii) whether social media promotes product innovation; and (iii) whether the effect of social media on product innovation is different in the manufacturing and service industry. The analysis clarifies that social capital in the firm is indispensable for the effective use of social media. Managerial attitudes toward innovation and social media are requirements for firms to promote product innovation. Managers thus should make an effort to raise social capital and nurture reciprocal culture for SNS use inside the firm. The paper finds that social media for product innovation is more important in the service industry than manufacturing. Social media makes it easy to obtain customers' information and share it among related sections, because social media enables to expand channels to make contact directly with the customer in the service industry.Social Media , Product Innovation,Social Capital,Ordered Probit Regression