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This study aims to explore how inter-organizational systems (IOSs) drive tourism businesses to a new normal based on the resource-based view through the supply chain of tourism and information and computer technology used in IOSs.

Data were collected from the management of tourism businesses, and stratified sampling was used in the study. The authors selected 1,000 travel agencies as the study sample, mailed the research questionnaire to their managers and received 252 completed questionnaires. The authors analyzed the data using the partial least squares approach.

IOS is seen as a transformational service mechanism that provides a dynamic support weapon for members of the tourism supply chain. Tourism businesses should look for suppliers providing comprehensive services through IOS, excellent quality tourism products and customized tourism products to enhance the competitiveness of tourism businesses in the new normal.

This study provides an industrial marketing research perspective on tourism businesses facing the challenges of the new normal. For tourism businesses, technological innovation allows for changes in the strategies and procedures for their transformation and improves the business model of tourism businesses in the new normal.

This research aimed to examine the role of cloud infrastructure capabilities of tourism small and medium-sized enterprises (SMEs) in the tourism supply chain, increasing the online consumption value of tourists.

This study uses stratified random sampling. A value model was formulated, and the study distributed 2,000 surveys; 412 valid responses were received and analyzed using the structural equation modeling approach.

The cloud-based architecture provides tourism SMEs a competitive advantage in the dynamic tourism market and the ability to develop next-generation system capabilities while providing tourism SMEs with a new application foundation to adapt to the ever-changing tourism market.

For tourism SEMs, the cloud allows adjusting strategies and procedures for tourism supply chain management; this agility enables tourism SMEs to anticipate changes in the travel market and respond to changing consumer demands in the tourism industry.

This study investigated how customer orientation and relationships influenced relational benefits via employees' attitudes toward travel agencies and partnership management.

Survey questionnaires were mailed to experts of travel agencies in Taiwan. The hypothesis of this study was tested and used a research model characterized by the SEM-PLS approach.

The findings of this study indicate that the travel service involves a wide range of firms, regardless of internal or external partner management, and to develop the Muslim tourism market sustainability.

From a theoretical perspective, it was found that customer orientation of travel agencies and relationship selling among travel agencies affects partnership management of travel agencies and their employees' attitudes, which were positively associated with the relational benefit of travel agencies.

Travel agencies must maintain continuous collaborative relationships to ensure the sustainable development of the Muslim tourism market.

This study provides a meaningful model for investigating the trend and tourism products of the Muslim tourism market regarding collaboration between travel agencies and partners.

This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.

A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.

Whilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.

Valuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.

This study examines how customer-linking capabilities, the flexibility of back-end management systems, strategic agility and the perceived absorptive capacity of e-commerce influence the organizational performance of online sellers.

A performance model based on the adaptive structuration theory was employed to test the hypotheses using structural equation modeling (SEM) on a dataset of 325 samples with acceptable responses.

The results reveal that the customer-linking capability and flexibility of back-end management systems, strategic agility and assimilation of e-commerce activity significantly influence organizational performance in a virtual environment.

The agility of online sellers is becoming increasingly important, and from the perspective of adaptive structuration theory, back-end management systems have been built to manage buyer orders for online sellers.

This study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance.

This study constructed a learning performance model from the situated cognition perspective using a sample of students at universities and vocational colleges on a professional technician course. A total of 4,000 questionnaires were mailed to students, of which 2,018 were returned.

Students regard technical professors as teaching experts and expect them to care for their learning, while professional technicians' knowledge sharing significantly increases students' learning performance. The findings provide insight into professional technicians' teaching styles for academics.

This study focuses on the situated cognition perspective and its correlation with students' learning performance and discusses professional technicians' knowledge sharing as an important influencing factor.

Customers who engage in impulsive online shopping make immediate, unplanned and ill-thought-out purchases online. The purpose of this paper is to present a model to illustrate how website quality (moderated by hedonic value) influences impulsive shopping behaviors in the context of online tourism.

The model and hypotheses presented here were tested by structural equation modeling. Empirical data were collected by conducting a questionnaire survey, in total, 3,000 invitation messages were mailed to the members of the two travel communities (1,500 invitation messages for each one), of which, 402 were returned completed (a return rate of 13.4 percent).

Visually appealing websites are more likely to attract customer attention and illicit pleasurable emotional responses. In addition, effective tourism websites also maintain good service quality and ensure accuracy of information. Finally, good functional benefits can help customers reduce the time and effort spent searching for a specific service and can also serve as a stimulus triggering impulse buying.

This study used a reliable multidimensional measure of factors that influence the relational benefit of initiators and buyers to help elucidate which factors encourage impulsive online shopping. From a theoretical perspective, the authors determined that website quality is positively associated with functional benefits, and thereby influences impulsive shopping behaviors; in addition, the functional benefits conferred by websites have a strong and direct influence on impulsive shopping behavior. However, this effect is moderated by hedonic value.

Online tourism retailers should continually seek to enhance this function because it is the primary motivation behind customer use of online shopping websites. Effective tourism websites also maintain good service quality and ensure accuracy of information. Finally, navigation systems should be designed to meet the needs of new users, for example by offering help pages that address a variety of topics. Therefore, tourism websites should feature an adequate number of images, a colorful design, and well-described services and products.

In recent years, the popularity of online shopping websites has continued to rise. In seeking to elucidate impulsive online shopping behaviors, this study focused on online-to-offline applications, the uses-and-gratifications perspective and service-dominant logic. The authors also discussed the important influence of website quality on impulse buying and how this is moderated by hedonic value. The research model presented in this study provides a reliable instrument to operationalize key constructs in the analysis of impulsive shopping behavior and has important implications for the online tourism industry.

The purpose of this study is to integrate wayfinding strategies and open innovation to examine the factors of mobile application (M-App) design.

The study formulated an M-App model from the wayfinding sense-making and open innovation perspective. Samples were collected from the M-Apps users of Airbnb.com in a survey based on the principle of snowball sampling, and 416 samples were returned in total. The hypothesis testing of the model was conducted using structural equation modeling with Linear Structural Relations.

The operators of the lodging industry should design the recommended route on the M-Apps for tourists to reach the accommodation on the map function conveniently.

The orientation of wayfinding sense-making integrates the accommodation host to mark the direction of the accommodation on the map function of M-Apps to indicate the direction of the location.

The operators of the lodging industry should design the recommended route on the M-Apps for tourists to conveniently reach the accommodation on the map function.

For the M-Apps designer of the lodging industry, devising the function with an arrow point on the map would enable tourists to check their current location handily. Moreover, the M-Apps of lodging businesses can reduce marketing expenses from the high recommendations of tourists.

The goal of this study is to investigate how the development efficiency of restaurant companies' products of their suppliers, supplier–supplier connection, design quality and adaptation affect the supply chain performance (SCP) of restaurant companies.

We use the stratified random-sampling method for this study. We mailed the research questionnaire to the managers in the cases where they could be identified; a total of 1,063 questionnaires were sent by mail and a useable response of 156 fully completed questionnaires was received.

When the supplier has good development efficiency of restaurant companies' products, they can comply with the requirements of the budget project, and then, finally adapt to the restaurant companies to strengthen mutual relations of coexistence; suppliers with a good connection can make restaurant companies willing to go along with them.

The limitation of this study was that the different types of suppliers were not compared, and some restaurants without scaled operations may have different effects on the result.

The supplier–supplier connection is established when the suppliers or companies have generated important decisions. The suppliers will cope with the restaurant companies to make the delivery procedure more unhindered and invest in highly specialized equipment in the relationship and finally, improve the SCP.

This study focuses on the restaurant companies in partnership: how to cooperate with the suppliers to make good supply efficiency, and thus enhance the SCP of the restaurant companies. Overall, the results of the study have provided reliable instruments for operationalizing the key effect constructs in the analysis of operational performance.

This study aims to analyze the challenges facing tourism marketing, specifically traditional local cuisines. These challenges include communication with tourists, tourists' revisit behaviors mediated by place identity and perceived interactivity with service providers.

Data were collected via random sampling in Taiwan. The model and hypothesis were tested using a structural equation modeling approach. One thousand participants were invited to respond to a questionnaire. After removing those that declined to participate or returned incomplete questionnaires, 411 valid questionnaire responses were received.

The findings of this study provide exciting insights into how traditional local cuisine strategies affect tourists' behavior. Governments can foster a destination image with a nostalgic aesthetic to attract more tourists. Moreover, destination marketers should provide mechanisms for instant interactions for tourists, such as mobile travel apps.

This research sample focuses on promoting emotional connections between tourists and the experience of traditional local cuisines at the destination. An understanding of nostalgic cuisine could provide a better understanding of why tourists are willing to engage in unique travel experiences.

Traditional local cuisine providers should consider aesthetics, including their decoration, style, and markers. Further, it is important that service staff make tourists feel comfortable and satisfied with the traditional local cuisine experience.

This study contributes to the destination marketing of traditional local cuisines from the perspective of nostalgia. The findings of this study provide interesting insights into how traditional local cuisine strategies affect tourists' behaviors.