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It is unclear what constitutes the tourism live streaming (TLS) servicescape and how it affects users' travel intention (TI). The study aims to explore the composition of the TLS servicescape, the influence mechanism of the TLS servicescape on users' TI and the formation of users' TI.

Based on stimulus organism response theory (SOR), we develop a mediation model to explore the influence of TLS servicescape on users' TI. This study collected data from 432 Chinese TLS users through an online questionnaire, and we used the structural equation model and the SPSS PROCESS macro to test the proposed model. In addition, we tested the variable relationships using fuzzy-set qualitative comparative analysis (fsQCA).

TLS servicescape is a second-order variable that can be categorized into physical element (PE), social element (SOE), symbolic element (SYE) and natural element (NE). TLS servicescape influences TI by affecting social presence (SP) and customer engagement (CE). The fsQCA reveals seven combinations of PE, SOE, SYE, NE, SP and CE that form a high TI for TLS users.

Using multiple data analysis methods, the study emphasizes the significance of the TLS servicescape for TLS. It explores how to evoke users' TI in TLS and provides a reference for TLS marketing.

The objective of this study is to investigate the key determinants affecting the acceptance and utilization of Blackboard as a Computer-Assisted Language Learning (CALL) platform among Saudi university students pursuing English as a foreign language (EFL) courses.

Understanding how to engage EFL students in their learning requires identifying the factors that influence their acceptance and use of CALL tools, particularly on Blackboard's LMS platform. This study proposes and validates a research framework that predicts students' behavioral intentions and usage of CALL by utilizing the Unified Theory of Acceptance and Use of Technology 2 (UTAUT2) by Venkatesh et al. (2012). This research model provides insight into the various drivers that impact CALL acceptance via Blackboard LMS. The study's findings demonstrate UTAUT2's superior ability to address the fear of technology adoption and provide valuable insights into the factors that influence technology intention and usage.

The study's findings indicate that performance expectancy, social influence, effort expectancy and price value significantly affect the attitudes of EFL students toward using CALL. The habit factor was the most robust predictor of behavioral intention and technology use, indicating that CALL usage can become automatic for students and improve their engagement in EFL learning. The study highlights the importance of providing better technical and organizational support to EFL students who want to use CALL more effectively. The theoretical and practical implications of the study's findings are thoroughly discussed.

Understanding how to engage EFL students in their learning requires identifying the factors that influence their acceptance and use of CALL tools, particularly on Blackboard's LMS platform. This study proposes and validates a research framework that predicts students' behavioral intentions and usage of CALL by utilizing the UTAUT2 by Venkatesh et al. (2012). This research model provides insight into the various drivers that impact CALL acceptance via Blackboard LMS. The study's findings demonstrate UTAUT2's superior ability to address the fear of technology adoption and provide valuable insights into the factors that influence technology intention and usage.

As the restaurant industry is a representative service industry, long-living restaurants could carry the secrets of key factors that are needed to establish “sustainable business models” in service industry. The authors aim to answer the following question: How can restaurants innovate business model sustainably to last for more than 50 years through the era of digital transformation with open innovation dynamics?

Five long-lived restaurants from Daegu, Kyoto and Naples were selected separately by using the snowballing approach, and were analyzed through in-depth interviews and participatory observations.

Restaurants in Daegu have lived long mainly because of adding value to their recipes. Restaurants in Kyoto have lived very long, primarily by decoupling their original services, ingredients and recipes. Restaurants in Naples have enjoyed long lives by coupling or recoupling their ingredients, services and recipes.

The implication is that long-living restaurants or service firms could maintain their own sustainability by dynamically circling the following services: (1) adding and boning recipes (focusing on special menus or products), (2) coupling of ingredients (creative recoupling of original ingredients) and (3) decoupling of services (disconnecting the value chain and rebalancing it).