Causal Factors of the Organizational Creativity and open Innovation of Restaurants in Thailand

Abstract

          This research titled “Causal Factors Affecting Organizational Creativity and Open Innovation of Restaurants in Thailand” was aimed to: 1) study whether  Transformational Leadership affected the Organizational Learning Orientation and effected the Organizational Absorptive Capabilities of Knowledge and Technology of restaurants in Thailand 2) study whether the Organizational Learning Orientation and the Organizational Absorptive Capabilities of Knowledge and Technology affected the Organizational Creativity of restaurants in Thailand 3) study whether the Organizational Learning Orientation and the Organizational Absorptive Capabilities of Knowledge and Technology affected the Open Innovation of restaurants in Thailand 4) study whether the Organizational Creativity affected the Open Innovation of restaurants in Thailand 5) to study the influence of  Transformational Leadership , Organizational Learning Orientation, and the Organizational Creativity affecting Open Innovation of restaurants in Thailand 6) create the model of causal factors affecting Organizational Creativity and Open Innovation of restaurants in Thailand. The research used a mixed research method consisting of qualitative research and quantitative research. For qualitative research, purposive sampling was used by in-depth interviewing 5 restaurant owners/managers to create a structure of variables relationship model. The quantitative research was done by using random sampling by sending the 510 questionnaires to restaurant owners or managers in Thailand and then analyzing the Structural Equation Modeling (SEM) to confirm the developed structural variables relationship model. The results were confirmed again by qualitative research using in-depth interviews with 10 restaurant owners or managers.
          The finding suggested: 1) the respondents who were restaurant owners or managers were 56.3% female, 43.7% male, aged 41-50, representing 30.6%, most of the owners or managers graduated with a bachelor's degree 63.9%, of respondents were mostly owners or shareholders of 242 people, representing 47.5%, followed by managers with 162 people. The study found that 2) Transformational leadership influenced Organizational Learning Orientation and influenced the Organizational Absorptive Capabilities of Knowledge and Technology. 3) The Organizational Learning Orientation influenced Organizational Creativity and influenced the Open Innovation of restaurants in Thailand. 4) The Organizational Absorptive Capabilities of Knowledge and Technology influenced the Organizational Creativity and influenced the Open Innovation of restaurants In Thailand 5) The Organizational Creativity influenced the Open Innovation of restaurants in Thailand.