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This paper explores the role of institutional objects in the constitution of institutional logics. Institutional objects depend for their objectivity on the goods produced through those objects, such as economic models, passports, or sacred texts. The authors theorize institutional logics as grammars of valuation that institutionalize goods through institutional objects. The authors identify four value moments through which goods are objectified: institution, the instituting of a good, a belief and an imagination of its objective goodness; production, how the good is produced, what practices are productive of the good; evaluation, how good is the good, the practices and objects through which worth in terms of that good is determined, and territorialization, the domain of reference of the good, to what objects and practices a good can and does refer in its instantiations. The authors assess the adequacy of our model through an institutional object based on the good of “market value” – i.e., an options pricing model. The authors discuss the implications of these findings for institutional logical theory and the sociology of valuation.

To be successful in today's experience economy, hospitality and tourism firms need to be attentive to detail and have the right information to manage a variety of aspects related to their businesses and their performance, not least when it comes to experiences. The old-fashioned way of producing offerings based on the management's and organization's knowledge and traditional way of operating may not suffice in the future. The attention must instead be centered on the actual source of data – the customer – as they are the ones assessing the value of the offering, and they are the ones, hopefully, willing to pay for the experiences.

At the same time hospitality and tourism managers get inadequate information and support from the data available in their management systems to help them in their efforts to create memorable experiences for their customers. The objective here is, by using theoretical frameworks and concepts like the resourced-based view (RBV) and customer experiential knowledge management (CEKM), among others, to analyze and develop the EA-approach from a strategical perspective to enhance the possibilities to create and maintain competitive advantages for the hospitality and tourism firms, foremost the SMEs (small and medium-sized enterprises).

The identified solution will therefore be the implementation and use of customer-centred management systems where the focus should be aiding the process of creating experiences, increase customer value and by this strengthen the businesses' competitive advantage. This could be of particular interest postCOVID when the industry will do everything it can to bounce back at full strength.

We design experiments to jointly elicit risk and time preferences for the adult Danish population. The experimental procedures build on laboratory experiments that have used traditional subject pools. The field experiments utilize field sampling designs that we developed, and procedures that were chosen to be relatively transparent in the field with non-standard subject pools. Our overall design was also intended to be a general template for such field experiments in other countries. We examine the characterization of risk over a wider domain for each subject than previous experiments, allowing more precise estimates of risk attitudes. We also examine individual discount rates over six time horizons, as the first stage in a panel experiment in which we revisit subjects to test consistency and stability of responses over time. Risk and time preferences are heterogeneous, varying by observable individual characteristics. On a methodological level, we implement a refinement of existing procedures which elicits much more precise estimates, and also mitigates framing effects.