Ghost production: applying the servuction model to establish a typology and propose a research agenda for on-demand restaurant food delivery
Purpose The rapid growth in volume and value of on-demand restaurant food delivery,
accelerated by the COVID-19 pandemic, is causing a paradigm shift in the food service …
accelerated by the COVID-19 pandemic, is causing a paradigm shift in the food service …
Nexus of customer adaptation to mannequins with visit intention to full-service restaurants: Role of spatial layout
The primary purpose of this paper is to highlight the relationships between mannequins'
usage in restaurants, customers' social isolation, and visit intention to full-service restaurants …
usage in restaurants, customers' social isolation, and visit intention to full-service restaurants …
[HTML][HTML] Effects of millennials willingness to pay on buying behaviour at ethical and socially responsible restaurants: Serial mediation analysis
This study empirically examines millennials' buying behaviour at restaurants undertaking
Corporate Social Responsibility activities by testing the effects of willingness to pay on …
Corporate Social Responsibility activities by testing the effects of willingness to pay on …
Social media, brand communication and customer engagement in Michelin-starred restaurants during a time of crisis
Purpose The purpose of this study is to analyse the brand communication on social media
(SM) made by two-and three-starred restaurants and the customer reaction in terms of …
(SM) made by two-and three-starred restaurants and the customer reaction in terms of …
Illuminating the dark kitchen business model-A knowledge-based perspective from the supply-side
While the dark kitchen model is becoming more prominent, its research potential remains
underdeveloped, including an understanding based upon the knowledge and experience of …
underdeveloped, including an understanding based upon the knowledge and experience of …
Motivations, attitudes and intentions towards luxury dining in airplane themed restaurants: moderating roles of desire to fly, desire for luxury and FOMO
Purpose The purpose of this study is to investigate the motivations, attitudes and intentions
towards luxury dining in airplane themed restaurants (ATRs). The moderating roles of desire …
towards luxury dining in airplane themed restaurants (ATRs). The moderating roles of desire …
Virtual Restaurants: Customer Experience Keeps Their Businesses Alive
Due to COVID-19 restrictions, many restaurants were forced to discontinue in-person
service, either by locking down or finding alternative methods of operation. Despite the fact …
service, either by locking down or finding alternative methods of operation. Despite the fact …
[HTML][HTML] Local food experiences before and after COVID-19: a sentiment analysis of EWOM
P Poyoi, A Gassiot-Melian, L Coromina - Tourism and hospitality …, 2023 - hrcak.srce.hr
Purpose–To use Natural Language Processing (NLP) to explore how people feel and what
they share online about their experiences with food. In addition, to learn how these …
they share online about their experiences with food. In addition, to learn how these …
Innovation in high-end food service during COVID-19 lockdowns
COVID-19 lockdown measures have forced hospitality operators to re-configure their
dynamic capabilities through innovating operational practices and pivoting traditional …
dynamic capabilities through innovating operational practices and pivoting traditional …
[图书][B] Tourismus in der Krise: COVID-19 als Auslöser für neue Geschäftsmodelle und Digitalisierung: Fallstudie mit Akteuren einer Flusskreuzfahrtdestination im …
YC Zimmermann - 2023 - library.oapen.org
Abstract Inhaltsangabe: Dieses Open-Access Buch befasst sich mit der krisenbedingten
Transformation touristischer KMU infolge von COVID-19. Fokussiert auf eine …
Transformation touristischer KMU infolge von COVID-19. Fokussiert auf eine …