Results 91 to 100 of about 3,612 (285)
ABSTRACT This study unravels how the effects of work‐life policies (WLPs) on individual employees' perceived control over their work schedule have cumulative effects across employees, ultimately crossing levels to enhance organizational outcomes like sales.
Margarita Mayo +4 more
wiley +1 more source
ABSTRACT Organizational scholars have begun to recognize the importance of social cohesion, but we know little about how it can lead to broader social impact, and even less about the role of human resource management (HRM) in these processes. To investigate this link, we examined corporate community co‐development as a particularly impactful HRM ...
Cristina B. Gibson +3 more
wiley +1 more source
Background Children frequently consume foods from restaurants; considering the quick-service sector alone, 1/3 of children eat food from these restaurants on a given day, and among these consumers, 1/3 of their daily calories come from fast food ...
Eleanor T. Shonkoff +5 more
doaj +1 more source
Self-service technology acceptance in the quick service restaurants / Nur Aina Nabilah Mahmood, Nur Syamimi Ahmad Shukri, Amanina Mat Ghani and Nur Ida Fatihah Che Shalifullizam [PDF]
The integration of self-service technology within quick-service restaurants posed a range of challenges, rendering it a compelling subject for corporate management.
Mahmood, Nur Aina Nabilah +3 more
core
Industry Portfolio Volatility Connections and Industry Portfolio Returns
ABSTRACT This paper tracks dynamic connections that form among daily US industry portfolio return volatilities using a Bayesian time‐varying parameter VAR model. Market participants often focus on sectors to filter vast amounts of information, and this focus results in cross‐industry return predictability. We characterise connections that form over the
Michael Ellington +2 more
wiley +1 more source
ACCEPTABILITY AND ANTIOXIDANT PROPERTIES OF CONVENIENCE FOOD PRODUCTS FORTIFIED WITH MUSHROOMS
This study sought to address the challenge of increasing availability of mushrooms to consumers in Nigeria by formulating them into convenience food products.
F. Ogbo +3 more
doaj
Authenticity as fact or feeling: A dual‐process framework of consumer authenticity judgments
Abstract Authenticity is highly valued in the marketplace, yet consumers often disagree on what is authentic and even attribute authenticity to “fake” marketplace entities. Although prior research has advanced understanding by identifying multiple types and components of authenticity, it remains loosely connected to broader psychological theory ...
Rosanna K. Smith, Katherine Du
wiley +1 more source
Consumers' Reactions to Sanitation in Casual Dining, Quick-Service, and Fine Dining Restaurants [PDF]
Consumers' concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers' perceptions, emotions, and behavioral intention about the sanitation of the
Park, Haeik Almanza +3 more
core
The primary rationale of this paper is to understand the impact of Innovative practices (IP) on Customer Experience (CE) and Customer Satisfaction (CS) in the Quick Service Restaurant.
Sarangal, Rajani +2 more
core
The continuity heuristic: Temporal extrapolation in consumer judgment
Abstract From choosing an established brand over a newcomer to deciding when to replace a product or commit to a subscription, consumers routinely make judgments about how much longer things will last. Across 24 studies (N = 9718), this research introduces and tests the continuity heuristic, an intuitive forecasting strategy in which consumers use how ...
Matthew Fisher, Adam H. Smiley
wiley +1 more source

