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Trajectory of Innovation and Transformation on Yum Cha Culture (Dim Sum): Perspectives of Chinese Restaurants - An Exploratory Study
Author(s): Wing Han Helen Lee (University of Wales, Trinty Saint David, UK), Ka Po Ben Chong (University of Wales, Trinity Saint David, UK), Jaliya De Silva (University of Wales, Trinity Saint David, UK)and Zhiwen Evan Song (City University of Macao, Macau, China)
Copyright: 2024
Pages: 33
EISBN13: 9798369374894
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Abstract
This book chapter attempts to scrutinize the impacts of innovation and transformation on sustainability of yum cha culture from industry perspective. The book chapter serves as an exploratory study to explore insights from industry on magic of innovation and transformation on yum cha culture. Representatives of two selected restaurants in Hong Kong are invited to share their insights on yum cha culture and innovation. The chapter envisions the practical and theoretical realm. For the practical implication, the study provides insights to senior management and policy makers on formulation of appropriate strategy on culture sustainability. It provides directions to tourism service providers on tourist engagement, For the theoretical implication, the book chapter facilitates the latitude and longitude of the academic paradigm. The chapter ends with limitation, future research directions, and conclusion.
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