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What is Concept Development

Chapter 15
Handbook of Research on Global Hospitality and Tourism Management
The first-stage of NPD model that encompasses all the activities of idea generations undertaken within the concept lead-time. It is also known as the ‘window of opportunity’, a generic term used by others to denote the period that is opened for ideas generation.
Published in Chapter:
The Impact of Food Trends on Menu Innovation
Mazalan Mifli (Universiti Malaysia Sabah, Malaysia), Rahmat Hashim (Universiti Teknologi MARA, Malaysia), and Artinah Zainal (Universiti Teknologi MARA, Malaysia)
Copyright: © 2015 |Pages: 26
DOI: 10.4018/978-1-4666-8606-9.ch015
Abstract
The search for the right ‘pedigree' of innovative menus is endless. As the consumer foodservice markets are converging to one global market, increasingly demand for new menus is evitable. In today's global foodservice markets, the fast changing trend of consumers' preferences and acceptances poses a huge challenge for restaurateurs in managing their new menu innovation. Empirically, little is known the trendsetting in managing menu innovation amid facing market uncertainty. While there are several attributes that have been known to impact menu innovation, this chapter specifically aims to provide empirical evidence of the moderating effect of food trends on the link between innovation orientations and new menu development (NMD) process in a recently concluded research study of chain restaurants in Malaysia.
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Chapter 7
Teacher Online ELT Experiences in a Rural Primary School in China During the COVID-19 Pandemic
A sociocultural theoretical construct that describes a person’s development in understanding a certain concept resulted from instruction and mediation that connect the person’s everyday experiences with scientific concepts.
Published in Chapter: Teacher Online ELT Experiences in a Rural Primary School in China During the COVID-19 Pandemic; From: Transferring Language Learning and Teaching From Face-to-Face to Online Settings
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