6. BÀI TRÍCH BÁO - TẠP CHÍ KHOA HỌC: Recent submissions
Now showing items 21-25 of 1027
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Exploring the effects of service innovation ambidexterity on service design in the tourism and hospitality industry
(Elservier, 2024)Although the entrepreneurship strategy is demonstrated by evidence as a path to enhance the performance of service firms, the question of how it happens has yet to be adequately studied in the tourism and hospitality (T&H) ... -
Cultivating initial trust in ghost kitchens: A mixed-methods investigation of antecedents and consequences
(Elservier, 2024)This study examines the antecedents and consequences of customer initial trust in ghost kitchens. A sequential mixed-methods approach, consisting of a quantitative survey followed by a qualitative inquiry, was employed ... -
How chefs develop the practice to manage food waste in professional kitchens
(Elservier, 2024)Throughout their career, chefs develop practices for food waste mitigation, but little is known about how these practices occur and evolve. This study draws upon the social practice theory, social leaning theory and ... -
Determining directions of service quality management using online review mining with interpretable machine learning
(Elservier, 2024)Determining the importance values of service features is necessary to prioritize the points in service quality management and improvement. Existing studies have used linearly additive relationship models to estimate service ... -
Resource sharing with local partners: How do hotels benefit?
(Elservier, 2024)In tourism, resource sharing with local partners is becoming increasingly important as cooperative efforts are seen as specific modes for hotels to reduce shortages of information, technology, or market-related ...