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Co‐creating value innovation through resource integration

Cristina Mele (University of Naples “Federico II”, Monte Sant'Angelo, Italy)
Tiziana Russo Spena (University of Naples “Federico II”, Monte Sant'Angelo, Italy)
Maria Colurcio (University of Magna Graecia, Catanzaro, Italy)

International Journal of Quality and Service Sciences

ISSN: 1756-669X

Article publication date: 23 March 2010

2903

Abstract

Purpose

The purpose of this paper is to analyse innovation in the light of service‐dominant (S‐D) logic and service science as a value‐creating process occurring through a many‐to‐many network resource integration.

Design/methodology/approach

The paper utilises S‐D logic and network theory to present case study research of a highly innovative Italian firm. The study investigates three innovation projects and the processes of interaction and integration that take place among the members of the networks involved in each project.

Findings

The traditional understanding of innovation, in which the supplier is the innovator and the customer is the recipient of (or perhaps the stimulus for) innovation, is replaced by an understanding of innovation based on S‐D logic in which customers and other stakeholders become real co‐innovators who exchange and integrate resources to co‐create value.

Research limitations/implications

Future studies could examine the antecedents and implications of the interaction and integration processes of collaborative innovation.

Practical implications

Innovation should be pursued as an open process in which all of the network's actors mobilise resources to become co‐innovators who co‐create value for themselves and other stakeholders.

Originality/value

This paper offers a widened perspective of innovation by using S‐D logic to emphasise the role of the network and the many‐to‐many interaction between stakeholders in developing value‐creating innovation.

Keywords

Citation

Mele, C., Russo Spena, T. and Colurcio, M. (2010), "Co‐creating value innovation through resource integration", International Journal of Quality and Service Sciences, Vol. 2 No. 1, pp. 60-78. https://doi.org/10.1108/17566691011026603

Publisher

:

Emerald Group Publishing Limited

Copyright © 2010, Emerald Group Publishing Limited

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