Results 91 to 100 of about 739,564 (280)
Expert opinion and cuisine reputation in the market for restaurant meals [PDF]
As food is an experience good, the market for restaurant meals is a market where the cost of acquiring information regarding quality is relatively high. In such markets consumers often turn to reputation measures to guide purchase decisions. As Australia
Fogarty, James Joseph
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Business Strategy and the Environment, EarlyView.ABSTRACT This study investigates the impact of green human resource management (GHRM) practices on employee green behavioural intention (GBI) and in‐role green behaviour (EGB‐IR) in the hospitality sector. Drawing on conservation of resources (COR) theory, we examine the mediating roles of job satisfaction and employee well‐being as psychological ...
Vanessa Guerra‐Lombardi +3 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This paper contributes to venture‐creation research by examining how sustainable startups can overcome market constraints to drive transformative change through their business development. Conceptually, we address this question by identifying venture‐creation narratives in the learning and experimental phases of sustainable startups that ...
Ville‐Veikko Piispanen +2 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Quantitative and perceptual studies have been used to define and model sustainable tourist behaviour in past years, but few studies have undertaken qualitative research of actual behaviour to delve deeper into understanding the different classifications of such behaviour. This research employed a three‐phase design, comprising a pretrip survey,
Rachel Dodds, Mark Robert Holmes
wiley +1 more source
Digital Transformation for Eco‐Innovation: Evidence From Agriculture 4.0 Adoption in Wine Firms
Business Strategy and the Environment, EarlyView.ABSTRACT Firms face a fundamental strategic dilemma: how to align digital transformation with environmental sustainability while maintaining competitive advantage. Drawing on the eco‐innovation and green business strategy literature, this paper investigates how Agriculture 4.0 technologies act as enablers of sustainability strategies.
Alessandro Muscio +2 more
wiley +1 more source
Kausalitas antara penerimaan daerah dan pertumbuhan ekonomi di Kota Lubuklinggau
Jurnal Ekonomi Pembangunan, 2019 This study aims to identify the relationship between regional revenues through hotel and restaurant taxes and market retribution and economic growth in trade, hotels and restaurants.
Redza Delingga +2 more
doaj +1 more source
Analysis of Sundanese Traditional Spatial Concepts on The Space and The Layout of Cibiuk Bandung Sundanese Restaurant [PDF]
, 2019 Cibiuk Sundanese Restaurants have several analyzes about the influence of Sundanese traditional house patterns as a function of traditional restaurants. These influences can be assessed with a spatial, circulation, and material selection approach used in
Salayanti, S. (Santi )
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ESG Assurance and Dividends: Evidence From 18 Countries in Africa
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines the impact of environmental, social and governance (ESG) assurance on a firm's dividend payout policies within the unique African context. Using a staggered difference‐in‐differences (DiD) model, this study examines how voluntary third‐party assurance of ESG reports influences firms' dividend payout policies compared to ...
Samuel Karanja Kogi, June Cao
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT In response to growing global challenges, this study explores how social entrepreneurship within the Edible City movement contributes to building resilient, sustainable, and equitable urban food systems. Drawing on semistructured interviews with over 70 stakeholders across five cities—Berlin, Andernach, Oslo, Rotterdam, and Havana—we ...
Ina Säumel +6 more
wiley +1 more source
IMPACT OF SERVICE QUALITY ON CUSTOMER SATISFACTION: EVIDENCES FROM THE RESTAURANT INDUSTRY IN PAKISTAN [PDF]
The purpose of this study is to contribute to the literature of service quality importance in restaurant industry. The study has been based upon the Servqual technique and Dineserv tool of improving the quality by the service providing organizations. The
Naveed Ur Rehman KHAN +1 more
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