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Literature concerning the linkages between entrepreneurial orientation (EO) and firm performance (FP) has been growing in tourism research. However, the linkage's relevance to new venture travel intermediaries remains vague. This study proposes a model that helps researchers and practitioners understand how EO translates into new venture FP through two strategic perspectives of value creation, i.e. firm value (FV) and customer perceived value (CPV).

The study tests this framework using structural equation modeling on a matched dyadic sample of 127 new venture firms belonging to the Indian travel industry.

The results posit that FV and CPV partially mediate the relationship between EO and new venture FP. The study advances the existing knowledge on the link between EO and FP and provides insights into how EO can enhance FV and CPV which ultimately enhances FP.

This work is the first to extend and integrate the idea of FV and CPV to entrepreneurship and new venture performance literature. By considering the two strategic aspects of value creation, i.e. FV and CPV, the paper presents a holistic view of value creation through EO.

The purpose of this paper is to study the effects of rotation, voids and diffusion on characteristics of plane waves in a thermoelastic material.

Lord and Shulman generalization of linear thermoelasticity is used to study the plane waves in a rotating thermoelastic material with voids and diffusion. The thermoelastic solid is rotating with a uniform angular velocity. The problem is specialized in two dimensions to study wave propagation. The plane harmonic solutions of governing field equations in a plane are obtained.

A velocity equation is obtained which indicates the propagation of five coupled plane waves in the medium. Reflection of an incident plane wave from stress-free surface of a half-space is also considered to obtain the amplitude ratios of various reflected waves. A numerical example is considered to illustrate graphically the effects of rotation, frequency, void and diffusion parameters on speeds and amplitude ratios of plane waves.

The present problem covers the combined effects of rotation, voids and diffusion on characteristics of plane waves in linear thermoelastic material in the context of Lord and Shulman (1967) and Aouadi (2010) theories, which are not studied in literature yet.

The paper aims to understand the process of transfer of agricultural technology, which comprises incubation of the technology business, valuation, evaluation, licensing and commercialization, to examine various dimensions of the process of technology transfer and the effectiveness of transfer object use criteria, to explore ways of sustaining incubation and commercialization through an autonomous unit responsible for technology transfer, to peruse the role of agribusiness incubators in creating an effective agri-entrepreneurship eco-system and to study the factors that promote or inhibit the sustainability of business incubators in an academic or research institution setting.

An innovative technology for production of liquid bio-fertilizers was developed and nurtured to market levels by Anand Agricultural University (AAU), a State Agricultural University in Gujarat. The technology for production of liquid bio-fertilizers, developed during 2009-2010 to 2013-2014 was licensed to some of the state public and private sector undertakings under the World Bank-financed National Agricultural Innovation Project (NAIP) implemented through Indian Council of Agricultural Research (ICAR). For commercializing the technologies from the University, a Business Planning and Development (BPD) Unit was set up at AAU along the lines of a technology transfer office, under the aegis of NAIP during later part of 2009. The NAIP funding from World Bank for BPD Units ceased in June 2014 with closure of the project. With funding no more available, Rajababu V. Vyas, a research scientist at the Microbiology and Bio-fertilizer Department of the University and Head of the BPD Unit, had serious concerns about the BPD unit’s sustainability, as well as sustaining the process of technology transfer from the University.

Anand Agricultural University (AAU), a state-run university in Gujarat, developed and incubated a technology to produce liquid biofertilizer, licensed the technology and marketed its product through a few state-run and private fertilizer firms. The technology was developed between 2009/2010 and 2013/2014 as part of the National Agricultural Innovation Project of the Indian Council of Agricultural Research with funds from the World Bank. A unit to incubate agri-businesses, referred to as Business Planning and Development Unit (BPDU), was set up in late 2009 to expedite the process of technology transfer from AAU to agribusiness firms. Rajababu V. Vyas, a research scientist at the Microbiology and Bio-fertilizer Department of the university, was concerned about the unit’s sustainability, because funding from the World Bank had ceased from June 2014, and wondered how to sustain the transfer of technology from the laboratory to the field in the light of the data available to him.

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Entrepreneurship

The purpose of this paper is to analyze the propagation characteristics of the Rayleigh-type surface wave in a thermally conducting mixture of an elastic solid and a Newtonian fluid by applying the mixture theory.

The governing equations are formulated in context of both Green–Lindsay (G-L) and Lord–Shulman (L-S) theories of generalized thermoelasticity. The specialized governing equations in a plane are solved by using the traditional approach, and a dispersion equation of the Rayleigh surface wave is obtained.

A program in MATLAB software is developed to solve the dispersion equation. The numerical results demonstrate a significant dependence of the wave speed and the attenuation coefficient of the Rayleigh wave on the frequency and porosity.

The problem considered on Rayleigh wave on the surface of a half-space containing a thermally conducting mixture is not studied in the literature yet. The theoretical and numerical findings of the study will guide the experimental scientists while finding applications in various engineering fields.

This paper aims to examine the link among foreign direct investment (FDI), domestic credit expansion and economic growth for six Pacific Island countries.

Using panel data over 1982-2011, the authors relate the interaction between domestic credit to private sector and FDI to its impacts on output. This study makes use of panel cointegration and the generalized method of moments estimators.

The empirical results generally show that FDI and domestic credit to private sector serve as substitutes to promote output in these small economies. Such findings are robust to a number of sensitivity tests.

This study contributes to the literature by examining the interaction between domestic credit to private sector and FDI and its impact on output in small Pacific Island economies.

The purpose of this paper is threefold: first, to develop the concept of customer stewardship fatigue (CSF) in service marketing literature; second, to reveal three processes through which CSF arises; and third, to identify contextual resources that can accentuate or diminish the processes, thereby influencing the development of CSF in service employees.

This conceptual paper builds on the job-demand resource model and the conservation of resources theory to identify positive and negative contextual resources that can accentuate or diminish the translation of a frontline service employee’s (FLSEs) stewardship orientation into stewardship fatigue (SF).

The findings highlight how low perceived organizational support, low customer gratitude and high customer cynicism could create situations in which display of stewardship behaviors will be associated with SF.

The paper can aid practitioners to formulate strategies that can curb the development of SF among FLSEs and help service organizations maintain healthy relationships with customers.

The authors fill an important gap in the literature with regard to stewardship through this study. Though researchers have attempted to broaden the concept of stewardship, they have failed to explain the costs and challenges that might be associated with the frequent display of stewardship behaviors. The SF framework developed herein closes this gap, and conceptually develops an early understanding of the negative consequences of continuous engagement in stewardship behaviors.

The purpose of this paper is to study the deformation of Green‐Naghdi (type III) thermoelastic solid half‐space under hydrostatic initial stress and rotation.

The normal mode analysis is used to obtain the analytical expressions of the displacement components, force stress and temperature distribution.

The numerical results are given and presented graphically when mechanical/thermal source is applied.

Comparisons are made in the presence and absence of hydrostatic initial stress and rotation and their effect is shown graphically.

The purpose of this paper is to compute the phase velocities and attenuation coefficients of coupled longitudinal waves in a generalized thermoporoelastic model and to observe the effect of porosity, frequency and thermal parameters on the phase velocities and attenuation coefficients on these waves graphically.

The linear governing equations of a generalized thermoporoelastic model in the context of Lord and Shulman theory of generalized thermoelasticity are solved with the help of plane harmonic solution method to show the existence of one shear and three kinds of coupled longitudinal waves.

The results obtained show the dependence of phase velocities and attenuation coefficients of coupled longitudinal waves on frequency, porosity, relaxation times and other material parameters.

The problems on coupled heat‐fluid flow in a saturated deformable porous medium are important in various engineering fields, for example, petroleum engineering, chemical engineering, pavement engineering and nuclear waste management. A new generalized thermoporoelastic model is formulated to study the wave phenomena and their dependence on various material parameters.

The present study aims to understand the effect of baking, frying and storage conditions on resistant starch (RS) content of commonly used poor man's foods like potato, sweet potato and bread.

The effect of frying (shallow and deep frying) on RS was studied in pressure‐cooked potato and sweet potato. The baking conditions used for white wheat bread were 200°C‐35 min, 150°C‐12 h, and 120°C‐20 h. To study the effect of baking time at a specific temperature (200°C), the bread was baked for 15, 25, 35 and 45 min. The bread baked for 25 min at 200°C was stored at ambient conditions for 24, 48, 72 and 96 h. Tubers were stored at 4 and 25°C for 12 h and 24 h at each temperature.

Frying resulted in a reduction of 28.0 and 32.0 percent in RS content of potato and sweet potato respectively, with deep‐frying showing a more pronounced effect. The RS content of bread baked for 24 h at 120°C was found to be higher (4.20 percent) than that of bread baked at a higher temperature of 200°C and 150°C for 35 min and 12 h respectively. Increase in baking time from 15 to 45 min at 200° C also increased the RS content of bread from 2.13 percent to 3.18 percent. Storage resulted in an increase in the RS content of bread and tubers. Refrigeration storage had a more pronounced effect on the RS content of pressure‐cooked tubers.

This information on poor man's foods can be exploited to process and store the foods targeted to be used by the special category of persons, as varied processing conditions for these foods can be employed producing lower or higher RS content desirable for undernourished or diabetic persons respectively.

The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters.

Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend.

Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies.

The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.