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Article
Publication date: 11 June 2018

Luís Janeiro, Eugénia Ribeiro, Luís Faísca and María José Lopez Miguel

A better therapeutic alliance at the beginning of treatment for addictive behaviours has been found to prevent dropout. The purpose of this paper is to evaluate how the…

Abstract

Purpose

A better therapeutic alliance at the beginning of treatment for addictive behaviours has been found to prevent dropout. The purpose of this paper is to evaluate how the development of therapeutic alliance dimensions was associated with the dropout prevention.

Design/methodology/approach

A total of 23 participants presented a substance use disorder related to heroin or cocaine and were in three distinct treatment phases of a therapeutic community. Each participant filled in the therapeutic alliance measures once a week after mini-groups. A naturalistic prospective research design was used to collate 198 repeated alliance measures.

Findings

Participants who presented stable bond development at higher levels tended to stay in treatment, whereas those who developed stable bonds at lower levels tended to drop out. The goals and tasks dimension increased significantly across the phases and was not associated with dropout.

Practical implications

To prevent dropout, therapists should pay special attention to residents who manifest difficulties in establishing stable and secure bonds and not overestimate the impact of the goals and tasks alliance dimension, as it is not a failsafe indicator of treatment retention.

Originality/value

The alliance dimensions were differentiated (bond, goals and tasks) and studied throughout the treatment, pointing out the importance of therapeutic relationship dynamic variables to prevent dropout.

Details

Therapeutic Communities: The International Journal of Therapeutic Communities, vol. 39 no. 2
Type: Research Article
ISSN: 0964-1866

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Article
Publication date: 11 June 2018

Eugénia de Matos Pedro, Helena Alves and João Leitão

The purpose of this paper is to identify the effects of students’ satisfaction with services on quality of academic life (QAL), formed by cognitive and affective…

Abstract

Purpose

The purpose of this paper is to identify the effects of students’ satisfaction with services on quality of academic life (QAL), formed by cognitive and affective components; and to assess the mediating effect of QOL components (cognitive and affective) on students’ loyalty and recommendation.

Design/methodology/approach

Based on 726 respondent students from public higher education institutions (HEIs) in Portugal, this paper uses a partial least squares approach to analyze the impact of satisfaction on emotions and students’ QAL and to assess whether emotions influence recommendation and loyalty.

Findings

The results reveal that satisfaction influences both cognitive and affective components of QAL. The cognitive component has a positive and significant influence on recommendation and loyalty whilst the affective component has no significant effect.

Practical implications

The results obtained here provide implications for future action to be taken by HEI managers, in order to increase efficiency in the allocation and management of scarce resources. Therefore, when incorporating these results in decision-making processes, attention should be paid to the importance of the influence of satisfaction on QAL’s cognitive and affective components, stressing the importance of the cognitive components associated with learning experiences that play an important role in students’ future decisions in terms of loyalty and recommendation, which, in turn, are pillars of HEI sustainability.

Originality/value

The present study contributes to the literature on HEI management by assessing the influence of satisfaction on two components of QAL separately: cognitive components and affective components. In addition, the causality relationships are analyzed, assessing the emotional nexus, in order to deepen knowledge about the role played by both affective and cognitive components in students’ loyalty and recommendation, which need to be addressed and studied by carrying out new research.

Details

International Journal of Educational Management, vol. 32 no. 5
Type: Research Article
ISSN: 0951-354X

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Article
Publication date: 6 February 2009

Irene Gil, Gloria Berenguer and María Eugenia Ruiz

The purpose of the paper is to identify and measure the main standards of the wine lists of upscale restaurants.

Abstract

Purpose

The purpose of the paper is to identify and measure the main standards of the wine lists of upscale restaurants.

Design/methodology/approach

Wine lists of a sample of 50 upscale restaurants were analyzed. A cluster analysis was performed.

Findings

Three differentiated profiles of restaurants are identified according to their wine list management: selection, specialization and complementarity.

Research limitations/implications

This study was exploratory and similar studies need to be performed covering more geographic locations.

Practical implications

Restaurants differ in their current practices and key standards of their wine lists according to their positioning strategy. Upscale restaurants need to define their positioning strategy and elaborate their wine lists according to their strategy because this allows restaurants to target their customers more effectively.

Originality/value

This study focuses on upscale restaurants and their wine lists, while most of the previous research in this area has been on lower‐category restaurants and food menus. The present paper shows the relevance of wine lists as a positioning tool and, in this sense, the current practices followed by upscale restaurants can be considered as a reference in this industry.

Details

International Journal of Contemporary Hospitality Management, vol. 21 no. 1
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 31 October 2018

Adrielle Borges de Almeida, Anna Karoline Carmo Silva, Ariadne Ribeiro Lodete, Mariana Buranelo Egea, Mayra Conceição Peixoto Martins Lima and Fabiano Guimarães Silva

The purpose of this study was to evaluate six different fruits from the Cerrado as to their chemical and bioactive properties.

Abstract

Purpose

The purpose of this study was to evaluate six different fruits from the Cerrado as to their chemical and bioactive properties.

Design/methodology/approach

Six different fruits from the Cerrado (araticum, baru, jatoba-do-cerrado, lobeira, macauba and pequi) were characterized regarding moisture, ash, lipids, proteins, carbohydrates, carotenoids, chlorophyll, ascorbic acid, flavonoids, phenolic compounds and their antioxidant activities.

Findings

The highest flavonoid content, which was found in araticum pulp, was significantly different from the ones of other fruit pulps. The carotenoid content of pequi pulp was 12-fold the one of lobeira pulp. The vitamin C content of baru pulp was five-fold the Reference Daily Intake (RDI). In relation to the antioxidant activity, araticum (5.7 µM/g) and jatoba (5.2 µM/g) pulps exhibited the highest values (p < 0.01). Both baru and araticum pulps were capable of capturing the radical with mean percentage of discoloration of 68.7 and 67.4%, respectively (p < 0.01).

Originality/value

Native fruits of the Cerrado have been poorly described in the literature, even though they are highly consumed in the region. Publicizing their nutritional characteristics can increase the commercial value of these fruits, which have been traditionally devalued. In addition, knowledge of new sources of nutrients contributes to their use by pharmaceutical and food industries.

Details

Nutrition & Food Science, vol. 49 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 10 December 2019

Antonio Marín-García, Irene Gil-Saura and M. Eugenia Ruíz-Molina

In the current dynamic and competitive environment in which retail companies operate, store equity is a differentiating factor. In view of the scarce research found…

Abstract

Purpose

In the current dynamic and competitive environment in which retail companies operate, store equity is a differentiating factor. In view of the scarce research found regarding the links between the variables traditionally related to brand equity (store awareness, store image, store perceived quality and store loyalty) and innovation, sustainability and the global retail equity, this study aims to examine these links in depth.

Design/methodology/approach

For a sample of 510 customers of grocery retail establishments and with the help of a structured questionnaire, the relationships between the variables defined in this research were examined using a structural equations model.

Findings

The authors find evidence in favor of the positive influence of innovation and sustainability on the variables related to brand equity. Likewise, store loyalty to the establishment, influenced by store image and perceived quality, emerges as a key variable in the construction of global brand equity.

Research limitations/implications

This study shows that innovation and sustainability have a significant impact on the variables traditionally linked with brand equity.

Practical implications

This research shows that new business models should be created through more innovative and sustainable businesses. In this sense, the managers of retail stores should direct their efforts toward actions aimed at implementing innovation, as well as provide evidence of the sustainability of the store’s activities, with the purpose of improving the perception that consumers have of the store.

Originality/value

The results of this research support the role of store loyalty as key element of brand equity. Also, to the best of authors’ knowledge, this is the first study that addresses the relationship that innovation and sustainability have with the variables linked to store equity.

Details

Journal of Product & Brand Management, vol. 29 no. 5
Type: Research Article
ISSN: 1061-0421

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Article
Publication date: 21 May 2021

Francisco Muñoz-Leiva, María Eugenia Rodríguez López, Francisco Liebana-Cabanillas and Sérgio Moro

This study aims to discern emerging trends and provide a longitudinal perspective on merchandising research by identifying relationships between merchandising-related…

Abstract

Purpose

This study aims to discern emerging trends and provide a longitudinal perspective on merchandising research by identifying relationships between merchandising-related subdomains/themes.

Design/methodology/approach

This study sourced 657 merchandising-related articles published since 1960, from the Scopus database and 425 from Web of Science. After processing and normalizing the data, this study performed co-word and thematic network analyses. Taking a text mining approach, this study used topic modeling to identify a set of coherent topics characterized by the keywords of the articles.

Findings

This study identified the following merchandising-related themes: branding, retail, consumer, behavior, modeling, textile and clothing industry and visual merchandising. Although visual merchandising was the first type of merchandising to be used in-store, only recently has it become an emerging topic in the academic literature. There has been a further trend over the past decade to understand the adoption of simulation technology, such as computer-aided design, particularly in supply chain management in the clothing industry. These and other findings contribute to the discussion of the merchandising concept, approached from an evolutionary perspective.

Research limitations/implications

The conclusions of this study hold implications at the intersection of merchandising, sectors, new technologies, research methodologies and merchandising-practitioner education. Research trends suggest that, in the future, virtual reality and augmented reality using neuroscientific methods will be applied to the e-merchandising context.

Practical implications

The different dimensions of merchandising can be used to leverage store managers’ decision-making process toward an integrated store-management strategy. In particular, by adopting loyalty merchandising tactics, the store can generate emotional attachment among consumers, who will perceive its value and services as unique, thanks to merchandising items designed specifically with that aim in mind. The stimulation of unplanned purchases, the strategic location of products and duration of each merchandising activity in the store, the digitalization of merchandising and the application of findings from neuroscience studies are some of the most relevant practical applications.

Originality/value

This study provides the first-ever longitudinal review of the state of the art in merchandising research, taking a holistic perspective of this field of knowledge spanning a 60-year period. The work makes a valuable contribution to the development of the marketing discipline.

Details

European Journal of Marketing, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0309-0566

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Article
Publication date: 31 March 2020

Gloria Berenguer-Contrí, Martina G. Gallarza, Maria-Eugenia Ruiz-Molina and Irene Gil-Saura

The purpose of this paper is to describe the way in which B-to-B relationships are built, based on commitment and trust affecting value co-creation (VcC) and resulting in…

Abstract

Purpose

The purpose of this paper is to describe the way in which B-to-B relationships are built, based on commitment and trust affecting value co-creation (VcC) and resulting in greater or lesser economic and social satisfaction and the manager’s perception of the delivered value (business customer value) moderating these effects.

Design/methodology/approach

Through a means-end approach, a causal model is estimated with PLS using a sample of 268 hotel managers who rate their relationship with their main partner (travel agency or booking center) in Spain.

Findings

VcC is a) dynamic because it is episodic, where VcC is a mediator between the trust–commitment relationship and two types of satisfaction (economic and social) and b) synergetic, because when the hotel delivers higher levels of business customer value, the effects in the linkages of VcC–satisfaction(s) are intensified. These effects are not significantly different on economic versus social satisfaction.

Research limitations/implications

The empirical paper collects the perception of a single partner (hotel managers) in a single setting (hotels in Spain). The moderating role of business customer value on the VcC–satisfaction(s) relationship should be further analyzed. The paper contributes to the growing literature on B-to-B VcC by translating empirically the theoretical richness of the VcC concept as being dynamic and synergetic.

Originality/value

This paper adds quantitative evidence to theoretical assumptions on VcC as dynamic and synergetic. The quantitative modelling proves VcC as a true mediator, in a chain of variables in a B-to-B setting.

Details

Journal of Business & Industrial Marketing, vol. 35 no. 7
Type: Research Article
ISSN: 0885-8624

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Article
Publication date: 11 November 2020

Mihaela Simona Moise, Irene Gil-Saura and María-Eugenia Ruiz-Molina

To respond to the environmental demands of consumers, more and more hotels are increasingly striving to implement sustainable practices to satisfy the requests of…

Abstract

Purpose

To respond to the environmental demands of consumers, more and more hotels are increasingly striving to implement sustainable practices to satisfy the requests of environmentally conscious consumers. This paper aims to propose and test the relationship between these “green” initiatives and functional value as perceived by tourists, guest satisfaction and intentions to revisit the hotel and to spread positive word-of-mouth (WOM).

Design/methodology/approach

A sample of 378 guests who stayed in a three- and four-star hotel was used. Structural equation modeling (SEM) was used to test the proposed relationships. Confirmatory factor analysis and structural equational modeling were used to test the proposed model.

Findings

The results of the data analysis indicated that the impact of “green” practices on perceived value, satisfaction, intention to revisit and WOM. In addition, the positive effects of functional value on guest satisfaction and WOM are also confirmed.

Practical implications

Customers' revisit intention is not only created when hotels implement “green” practices, but also when the degree of customer satisfaction with the hotel increases. In this sense, managers are encouraged to pay more attention to environmental initiatives as an essential tool to increase the level of guests' satisfaction.

Originality/value

The study yields several implications that can be helpful for managers while devising green marketing strategies for the hotel sector. The results show that guests tend to develop greater levels of loyalty to a specific hotel when they are satisfied with the services offered by the hotel. In this sense, the environmental measures implemented by companies are a key strategic tool, given their essential role in the construction of perceived value, guest satisfaction as well as WOM and revisit intention.

Details

Journal of Hospitality and Tourism Insights, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2514-9792

Keywords

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Article
Publication date: 26 April 2019

Wenjie Cai, Shahper Richter and Brad McKenna

With the rapid development and implementation of cutting-edge information technologies in tourism and hospitality, it is necessary to update the progress of technology use…

Abstract

Purpose

With the rapid development and implementation of cutting-edge information technologies in tourism and hospitality, it is necessary to update the progress of technology use in the past 18 years and set up research agenda for future research. By adopting information systems (IS) as a reference discipline, this paper aims to create a literature review of technology and tourism papers around the theme of use.

Design/methodology/approach

Following the systematic literature review process of Aguinis et al. (2018), 314 papers were downloaded to determine how they applied the concept of technology use.

Findings

Three themes about technology use emerged: types of processing, organisational use and users. Among various types of technology processing, interactive and online are largely addressed in the tourism and hospitality literature. The organisational use theme explores how the competitive and strategic use of technology provides management support for organisations. There was a large amount of research focussed on direct users, such as individual characteristics, user attitudes and user behaviour. The theories of technology acceptance model and unified theory of acceptance and use of technology have been widely applied in these studies.

Originality/value

This paper provides a review of key issues which has been discussed in tourism research in relation to technology use. By applying the scheme developed in the IS discipline, this study provides new insights into the development of technology in tourism. In addition, it also gives us the opportunity to suggest a research agenda by identifying research gaps and future research collaboration opportunities between these two fields.

研究目的

随着尖端科技在旅游和酒店业中的快速发展和应用, 我们有必要审视过去18年中科技使用的进程, 并且为未来研究确立方向。采用信息系统(IS)作为参考标杆, 本论文旨在建立围绕科技使用和旅游业的文献综述体系。

研究设计/方法/途径

本论文采用系统文献综述法(Aguinis et al., 2018), 共314篇文章被审阅, 以确立科技使用概念如何被研究应用。

研究结果

三种有关科技使用的主题被确立:处理类型、组织使用、用户。在各种科技处理类型中, 互动性和线上的方式在大多数旅游酒店文献中被研究。组织使用主题开拓了科技的有利和策略的使用如何为组织提供管理支持。文献有很大一部分集中研究在直接用户身上, 比如用户个人特点、用户态度、用户行为。TAM和UTAUT理论在这些研究文献上被广泛使用。

研究原创性/价值

本论文评论了旅游酒店业中科技使用的几个关键方面。通过借用IS领域开发的模型, 本论文对旅游业中技术开发提供新视角。此外, 本论文还指出文献缺口和未来合作机遇, 开启研究领域新篇章。

关键词

处理、用户、组织、信息系统、旅游业、技术使用

纸张类型 - 文献综述

Details

Journal of Hospitality and Tourism Technology, vol. 10 no. 4
Type: Research Article
ISSN: 1757-9880

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Article
Publication date: 10 December 2019

Mariana Crivelari Da Cunha, Patrícia da Silva Machado, Ana Beatriz Silva Araújo, Elisângela Elena Nunes Carvalho and Eduardo Valério de Barros Vilas Boas

The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve…

Abstract

Purpose

The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage.

Design/methodology/approach

The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent).

Findings

The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year.

Originality/value

Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.

Details

Nutrition & Food Science , vol. 50 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

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