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This study attempts to explore how a cultural and creative firm's competitive advantages can be maintained through the accumulation of intellectual capital and entrepreneurial orientation. Another goal of this study is to identify the different mechanisms of network ties to explore the interrelationships between organizational capital and competitive advantage in the context of Taiwan and China.

Study 1 and study 2 settings are applied, and 786 samples (i.e., 418 samples from Taiwan and 368 samples from China) are used to examine the proposed model.

Study 1 reveals that entrepreneurial orientation may influence the organization capital through human capital and social capital, which discloses the mutual relationships of intellectual capital. Further, the results of study 2 confirm the mediating role of intellectual capital that links the relationships between entrepreneurial orientation and competitive advantage. Specifically, this study also discovered that firms with more network or political ties (e.g. the Chinese samples) and business ties (e.g. the Taiwanese samples) tend to amplify the effects of organizational capital on competitive advantage.

According to our empirical results, cultural and creative managers should build a learning mechanism to encourage and develop entrepreneurial orientation and intellectual capital capacities and to provide means of understanding of customers' changing expectations. Hence, in enhancing entrepreneurial orientation and intellectual capital cultural and creative firms can develop a competitive advantage over competitors. Our findings also offer new insight to support further studies of the benefits of managerial ties for firms operating in Guanxi cultural settings in Chinese contexts.

Most previous studies on tourism strategies have disregarded the impacts and different roles of government (e.g. political ties) and business (e.g. business ties) forces on cultural and creative firms' competitive advantages, suggesting a need to address social network issues in response to dynamic tourism environments. Therefore, this study examines differences in network ties and the differences observed between China and Taiwan in the context of Chinese cultural and creative firms.

The purpose of this study was to demonstrate “what” critical attributes are actually associated with the development of blockchain technology and “how” it influences service improvement in the context of tourism and hospitality operations.

This paper aims to provide a new and novel viewpoint by using the blockchain perspective to discover the relationships between knowledge management, sustainability marketing and service improvement using 311 samples collected from tourism and hospitality firms in Taiwan.

The results show that knowledge management may influence service improvement through sustainability marketing commitment. Furthermore, the study found that consumer interest may strengthen the relationships between knowledge management, sustainability marketing and service improvement. Additionally, the sub-dimension of knowledge management is also discussed in the integrated mediation–moderation model.

The results provide sufficient support for employees or managers undertaking new technology or development to facilitate business-to-consumer trade models in their present and future operations.

The study advances the existing tourism and hospitality literature by identifying consumer interest as an important effective characteristic that may positively strengthen the relationship among critical attributes of knowledge management and sustainability marketing commitment during the service improvement process.

The purpose of this study is to illustrate the different systems controlling coronavirus disease 2019 (COVID-19) and curbing the impact of the virus on the hospitality economy. The author’s clarified the critical attributes of the government, organization management system and consumer behaviour using mediation-moderation models and demonstrated how those critical attributes influenced customer consumption intention during COVID-19 in Taiwan.

Due to the impact of the COVID-19 pandemic, this research is mainly distributed through online questionnaires through Facebook and other social media channels to recruit volunteers. Second, the pre-test survey used 100 questionnaires collected from juniors and seniors from a university in northern Taiwan to make predictions. Third, this study also conducted a questionnaire validity analysis, which identified 9 criteria and 34 items. Fourth, the questionnaire collected samples for a total of three months. Structural equation modelling was used to test the hypotheses in a sample of 1,098 consumers in Taiwan.

This study considers government, enterprise and consumer levels and conducts relevant factor analysis from consumers’ perspectives to understand the changes in consumer behaviour under COVID-19 influence. Regarding mediation, this study finds that information and communication mediate the relationships between crisis management and COVID-19 impact. Regarding moderation, this study exposes the critical moderating part of human resources, that hygiene and safety strengthen the relationships between COVID-19 impact and attitude towards life and that perceived anxiety strengthens the relationship between attitude towards life and consumption intention.

During COVID-19, restaurants should cooperate with the government to reduce the risk of community infection. Therefore, the government also needs to cooperate with restaurant companies to enhance the industrial economy, actively communicate with consumers and provide correct and sufficient information. At the same time, restaurant enterprises also need to have sufficient human resource arrangements, hygiene and safety planning to eliminate consumers’ doubts.

These findings indicate that consumers’ consumption intention to eat out is affected by the COVID-19 impact and attitude towards life. This research also confirms that perceived anxiety has a mediating effect on the relationship between consumer attitudes towards life and consumption intentions. To improve the restaurant economic process, they should consider solutions to reduce consumers’ perception of the COVID-19 impact and fear of eating out.

This paper aims to propose a new model and examine how night market entrepreneurs have achieved a competitive advantage in strongly competitive markets.

Two statistics methods, multiple regression analysis and structural equation models (SEM), were used to test the hypotheses for a sample of 346 vendor cases.

The results indicate that competitive aggressiveness and being proactive are positively related to risk-taking among night market vendors, which, in turn, has a positive effect on innovativeness. Further, the findings also indicate that risk-taking positively influences innovativeness and, in a mediating role, also affects competitive advantages through innovativeness.

Results of this study suggest that if night market entrepreneurs demonstrate innovativeness, positively develop new products and new services and attract customers to buy them, then they will have unique and attractiveness in the night markets, thus giving themselves relative competitive advantage.

This research is the first comprehensive examination of entrepreneurship among night market entrepreneurs to study the competitive advantages of different facets, which may provide a benchmark for future studies.

This study aims to provide novel insights via a joint investigation of the mediating role of environmental concern and ecotourism experiences. It further explores environmental concern and image as moderators of the association between tourists’ ecotourism experience and revisit intention.

The study used a three-way framework which provided novelty ways of combined moderation-mediation tests on a sample of 474 foreign tourists.

Results show that environmental concern and ecotourism experience mediated the relationships between motivation and revisit intention. The moderating test shows that foreign tourists’ revisit intention and ecotourism experience are highest when environmental concern and image are high.

Results of this study suggest that it may be beneficial to relate resources of tourism’s organization to prepare for potential sustainable requirements and/or to assist tourists to develop positive pro-environment attitudes (such as inspire tourists’ sense of social responsibility to improve environmental quality), which could possibly improve the feelings about the natural environment as serving the public good and may raise concern about environmental protection reasonability for tourists.

This research is the first comprehensive examination of foreign tourists’ pro-environment attitudes and conducts three-way interaction between tourists’ ecotourism experience, image and environmental concern, which may provide a benchmark for future studies.

This study aims to determine essential attributes of sustainable service innovation (SSI) in the Taiwan hospitality industry.

By combining qualitative and quantitative methodologies while considering perspectives on sustainable management and service innovation, the present study extends the related literature on SSI and presents a new framework. The decision-making trail and evaluation laboratory (DEMATEL) analytical approaches are used to identify relations between dimensions and their causality attributes.

The findings of the DEMATEL result indicate that innovation diffusion has direct and indirect effects on dimensions of sustainable innovation and on organizational factors. Furthermore, sustainable innovation emerged as the most important attribute while the analytic network process analysis was used.

The critical dimensions identified in this study may serve as guidelines that hospitality practitioners or hotel managers may use when engaging in SSI.

Sustainability management is ranked the most important criterion of sustainable practice, which indicates that considerations of sustainability are necessary when hospitality managers wish to carry out a sustainability project in an organization. Furthermore, organizational capabilities were ranked the most important criteria among all organizational factors. This finding implies that the first step involves establishing a shared vision.

The current study integrates and applies Rogers’ (2003) diffusion of innovations theory (DIT) to identify how to facilitate sustainability through service innovation. In so doing, this study can add to our knowledge in the hotel industry by using the DIT.

The purpose of this paper is to explore how individuals can leverage interpersonal relationships and critical network position to acquire knowledge and information for generate research productivity. Specifically, this paper argues that the relationship between tie strength and scholar productivity will be an inverted U-shape, and critical position as moderating role in research productivity generation process. The robustness tests were also provided.

Using panel data from scholars in tourism academic fields, this paper investigated the conditions under which maintenance of social relations affects knowledge creation. In total, two different regression models and robustness tests were used to test the hypotheses in a sample of 201 tourism scholars from Taiwan and an analysis of 1,198 publications.

The results showed that the relationship between tie strength and scholar productivity will be an inverted U-shape. Moreover, the moderating role of critical position of structural holes and betweennesss are recognized: it positively moderates with tie strengths and research productivity.

The empirical results are derived from a sample of scholars in Taiwanese business management departments, thus raising concern about the external generalizability to other departments and countries. Future research is, therefore, suggested to empirically test the validity of the framework and hypothesis in other departments or countries.

The practical implications of the results are that individuals need to know that there are two underlying governing forces on the choice of their knowledge exchange partners and occupying critical network position. A diversified social relation is beneficial to the knowledge creation performance because of more information knowledge sharing while a specialized knowledge would avoid the detrimental effects of coordination and conflict problems on research productivity. Therefore, individuals should understand and careful choice their cooperation partners and network position in order to achieve better knowledge creation outcome.

This research extends developments in social capital theory and the relational view into interpersonal relationships between tourism scholars and their cooperation partners. Furthermore, the paper also examines how critical position has effects on scholar’s research productivity creation process. Finally, studies that examine the relationship between tourism academic networks and different measures of research productivity are few in number, and those that use such longitudinal empirical work are particularly lacking. This study addresses these issues.

The purpose of this paper is to draw on social network theory to develop a new theoretical model to explain how experience and leadership influence critical network position. Broad analyses of the mediating role of leadership between experience and critical network position calls attention to the need to investigate the direct relationship between leadership and critical network position. Empirical examinations of the roles of leadership and experience within the social network context are lacking. The authors seeks to fill this gap by constructing a new theoretical model and testing it in the knowledge-intensive sector.

The authors made 3,356 observations involving 427 faculty members in business and management departments in Taiwanese universities. To test the model, the authors performed two different regression models using the Baron and Kenny (1986) procedure and the Sobel test.

The results that the authors obtained lead to three conclusions. First, scholars’ experience positively relates to leadership in grouping the followers toward the common goal and to their publications. Second, scholars’ leadership predicts occupying the critical network position, which, in turn, facilitates acquiring more information and resources. Third, experience relates to critical network position through influence on personal leadership.

Although the insights gained from the study are important in theoretical and empirical implications, this study has its limitations. The research examined the professional interaction networks of business management scholars of Taiwanese universities. Although the authors believe that the findings are generalizable to other fields of similar phenomena settings, there are also settings where the generalizability of the study is probably quite limited. Future research could study samples in other fields, such as biomedical research and chemical research, and samples in other knowledge-intensive industries.

The results imply that managers can reap the benefits of their leadership either informal or informal organizations by occupying a critical position to control the flow of resources and information. In other words, the results indicate that leadership can be developed through experience. As well, leadership plays an important mediating role between experience and critical network positions. This may seem to contradict the evidence from research on network concepts and resources control, which primarily draws attention to leadership being a helpful quality for those in critical network positions.

This research extends beyond previous studies that focussed on the value of critical network positions. Furthermore, the paper also examines how the relationship between prior relevant experience and leadership plays a role in academic network settings. To the authors’ knowledge, no studies explore this perspective. Finally, studies that examine the relationship between business management academic networks and different methodology used to measures the network position are few in number, and those that use such longitudinal empirical work are particularly lacking. This study addresses these issues.

This study aims to examine the current state of the research activities of scholars in the hospitality and tourism field by analyzing the first 20 years of the new millennium.

Longitudinal analyses using 14,229 journal articles as data source were realized by adopting BibExcel, Gephi and VOSviewer network analysis software packages.

This study provides a comprehensive overview of the hospitality and tourism research based on authorship and social network analysis, with patterns of prolific authors compared over four distinct periods.

The hospitality and tourism academic society is clearly illustrated by tracing academic publication activities across 20 years in the new millennium. In addition, this study provides a guide for scholars to search for multidisciplinary collaboration opportunities. Government agencies and non-governmental organisations can also benefit from this study by identifying appropriate review panel members when making decisions about hospitality- and tourism-related proposals.

To the best of authors’ knowledge, this study is the first to use bibliometric analysis in assessing research published in leading hospitality and tourism journals across the four breakout periods in the new millennium.

Since the COVID-19 epidemic, the number of restaurant service quality studies has continued to increase. However, until now, there has not been an overall perspective or accurate instructions for research on restaurant service quality and experiential value enhancement. This study conducts multiple comparison studies to discover differences between consumer-perceived service quality and satisfaction perspectives on hotel fine dining and chain restaurants.

This study integrates a hotel’s fine dining and chain restaurant to obtain 636 participants (e.g. Study 1 has 318 hotel fine dining customers; Study 2 has 318 chain restaurant customers), mainly expanding the SERVQUAL model and stimulus–organism–response (S–O–R) theory.

The results of Study 1 show that value co-creation has a mediating effect on the relationship between service quality and satisfaction. In addition, customer experiences have a significant moderating effect on customer satisfaction. The outcomes of Study 2 showed that experiential value has a significant mediating effect on the relationship between service quality and satisfaction. In addition, customer relationship quality is a critical criterion in regulating the process of experience value delivery.

Hotels’ fine dining should pay attention to the item risk in the value co-creation factor, while chain restaurants should enhance the item service excellence in the experiential value factor to satisfy the changing customer requirements.

This study provides several alternative models to verify the robustness of the empirical results.

1. This research has brought clarity to the diverse mediation-moderation models that compare of hotel fine dining and chain restaurant consumer perceived service quality and satisfaction predictions.

2. These models delve into how different service quality requirements after the epidemic that affect customer satisfaction, as perceived by customers consumed in hotel fine dining and chain restaurant.

3. Value cocreation and experiential value emerge as pivotal factors, they act as mediators between service quality and satisfaction.

4. They demonstrate a moderation effect of customer experiences between value cocreation and satisfaction, as well as customer relationship quality between experiential value and satisfaction.

This research has brought clarity to the diverse mediation-moderation models that compare of hotel fine dining and chain restaurant consumer perceived service quality and satisfaction predictions.

These models delve into how different service quality requirements after the epidemic that affect customer satisfaction, as perceived by customers consumed in hotel fine dining and chain restaurant.

Value cocreation and experiential value emerge as pivotal factors, they act as mediators between service quality and satisfaction.

They demonstrate a moderation effect of customer experiences between value cocreation and satisfaction, as well as customer relationship quality between experiential value and satisfaction.