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This study aims to investigate how upper echelon theory accounts for franchising by selecting the top management team to proxy for the upper echelon and using age, tenure, education, equity ownership and stock options as its main attributes.

The sample was drawn from the Execucomp and Compustat databases and from other publicly accessible resources (e.g. LinkedIn and Business Week, in addition to Annual 10-K reports). A total of 29 restaurant companies were used for data collection, which covered the period of 2000-2013. A panel feasible generalized least squares (FGLS) regression was used to analyze the data.

The study found a significant moderating effect of the degree of internationalization on the relation between the attributes of the upper echelon (e.g. tenure, education and share ownership) and franchising decisions.

The results verified that top managers in the restaurant industry with more tenure and share ownership become more risk averse when they operate under riskier conditions, whereas highly educated restaurant top management teams tend to take more risks in strategic decision-making.

This study expanded internationalization research to upper echelon theory and into the arena of franchising.

The purpose of this study is to identify individuals’ preferences for the information attributes of Airbnb, a representative peer-to-peer (P2P) accommodation platform. In the sharing economy, platforms are considered to be the principal intermediaries in supply and demand, and these platforms have distinctly different attributes from traditional accommodation reservation systems.

The present study used a choice experiment, which is a method for systematically identifying attributes’ preferences in the form of marginal willingness-to-pay (MWTP). Amazon Mechanical Turk, a crowdsourcing marketplace, was used for data collection, and 243 respondents ultimately participated in the survey.

Results showed that respondents’ choices were positively affected by the number of pictures of an accommodation, host experience, cancellation policy and local information but negatively affected by cost. Regarding MWTPs, host experience had the highest value (US$84.25), followed by cancellation policy (US$40), photos (US$26.67) and local information (US$10.92).

These study results could provide strategic guidance for guiding the development of P2P accommodation platforms by providing a prioritized list of preferred attributes for Airbnb.

本研究旨在识别个人对Airbnb这一代表性P2P住宿平台信息属性的偏好。在共享经济中, 平台被视为供需的主要中介, 而这些平台与传统住宿预订系统有明显不同的属性。

本研究采用选择实验法（CE）, 这是一种系统地确定属性偏好的方法, 表现为边际支付意愿（MWTP）。数据采集使用了Amazon Mechanical Turk（MTurk）, 最终有243名受访者参与了调查。

结果显示, 受访者的选择受到住宿图片数量、房东经验、取消政策和本地信息的积极影响, 而受到价格的负面影响。关于边际支付意愿, 房东经验具有最高价值（84.25美元）, 其次依次为取消政策（40美元）、照片（26.67美元）和本地信息（10.92美元）

通过提供优先考虑的 Airbnb 偏好属性列表, 本研究结果可以为引导P2P住宿平台的发展提供战略指导.

Few states or local school districts mandate a minimum time for lunch. With increasing pressure on schools to maximize instructional time, many US students have witnessed continued reductions in the time allotted to lunch periods and, thus, less time to choose from an increasing number of food options. This study aims to investigate middle and high school students’ preferences regarding the time available for school lunches and whether the amount of time would affect their food choice preferences.

This study investigated students’ self-reported lunchtime constraints and food choice preferences through a paper-and-pencil survey. The categorical and ratio responses were analyzed using ordinal logistic regression.

Students responded that they rarely had enough time to eat school lunch and that the lunch line waiting time strongly or very strongly influenced their food choices. For the students for whom time available for lunch and time in the lunch line influenced what they ate, they were more likely to prefer limited food choices in several categories of the school lunch menu.

Foodservice professionals who wish to actively promote better nutrition might consider practical ways to reduce the foodservice wait time for students. While making healthier default options (e.g. a fruit or fresh vegetable side) could increase service convenience, time required for students to make informed meal choices should not be compromised.

Because lunch line waiting time is related to students’ food choices, schools need to review the number and types of food choices offered in terms of whether they encourage students to make more healthful choices. This study offers a unique perspective on the relationship between time and individual food choices in the school lunch environment and how this relationship affects the quality of children’s diets and their eating behaviors.

The purpose of this study is to identify the attributes that statistically affect reason intention. The triple bottom line, a theoretical framework of corporate social responsibility (CSR) consisting of economic, social and environmental subdimensions, is used as the theoretical foundation.

In this study, price fairness, quarantine and hygiene, and eco-friendliness represent economic, social and environmental CSR, respectively. Amazon Mechanical Turk is used for data collection. The valid number of observations is 474. Structural equation modeling is implemented to test the research hypotheses.

The results indicate that price fairness, quarantine and hygiene positively affect the reuse intention of coffee shops. However, eco-friendliness appears to be an attribute that does not significantly affect reuse intention.

This study theoretically contributes to the literature by demonstrating the explanatory power of triple bottom line theory for café customer intention.

The purpose of this study is to analyze the influence of coffee quality on brand preference and loyalty using Starbucks as a study subject. The determinants of coffee food healthiness are also investigated.

Food quality measures are composed of healthiness, taste, customization, price fairness and convenience. Hygiene and nutrition disclosure were examined as determinants of food healthiness. The highlighted food quality attributes were brand love and brand loyalty. Data were collected using Amazon Mechanical Turk. A total of 431 observations were used for data analysis. A structural equation model was conducted for hypotheses testing.

The results revealed that healthiness is positively associated with hygiene and nutrition disclosure. Brand love is also significantly influenced by healthiness, taste, customization and price fairness. Moreover, taste and price fairness appeared to be essential determinants of Starbucks brand loyalty.

This study scrutinized food quality in the domain of coffee business, and presented implications for the business. Data collected in this study contributed to the literature by revealing quality attributes of coffee and its determinants and also showing the significant relationship between coffee food quality, brand love and brand loyalty.

This study explores food delivery app users and technology acceptance model as a theoretical underpinning. This study thus investigated the determinants of usefulness, ease of use and intention to use for food delivery app service.

The variables of delivery time, diverse menu, quarantine, review quality and ease of use are employed as determinants of usefulness. The antecedents of ease of use are easy registration and easy payment. This study also examined the association between ease of use, usefulness and intention to use. This study collected data using Amazon Mechanical Turk, and the number of valid observations for statistical analysis was 484. A structural equation model was used to test the hypotheses.

Regarding the results, usefulness was positively affected by delivery time, quarantine, review quality and ease of use. Additionally, ease of use was positively impacted by easy registration and easy payment. Finally, this study showed that ease of use positively affects both usefulness and intention to use, and usefulness is positively associated with intention to use.

This study contributes to the literature by ensuring the explanatory power of technology acceptance model for food delivery app.

The purpose of this research is to account for the internationalization of restaurants. The conceptual framework of upper echelons theory is applied to identify the demographic determinants of internationalization among chief executive officers (CEOs).

Data from 30 restaurant firms for the period 1999-2013 were collected from a variety of sources, primarily Compustat and Execucomp, based on Standard Industrial Classification (SIC) code 5812, the annual 10-K and public information. A panel feasible generalized least squares model was used as the main instrument of analysis.

The findings indicate that the CEO gender and share ownership negatively affect the internationalization of restaurant companies, whereas size, the extent of franchising, the type of restaurant and stock options positively affect the degree of internationalization. Additionally, an inverted U-shaped relation exists between CEO tenure and the degree of internationalization.

The presented information may provide shareholders and boards of directors with valuable guidelines regarding the assignment of appropriate managers depending on the extent to which their companies are pursuing internationalization strategies.

Most studies in hospitality sectors have focused only on accounting-based measures to explain strategic decision-making, although proponents of upper echelons theory have argued that CEO attributes influence strategic decisions/changes. This study contributes to the literature on hospitality by identifying the effects of CEO characteristics on internationalization decisions.

This study aims to explore the structural relationship among food quality, usefulness, ease of use, convenience, brand trust and willingness to pay. The technology acceptance model was used as the theoretical foundation of this work.

Amazon Mechanical Turk was used to recruit survey participants, and 436 valid observations were ultimately used for the analysis. In the data analysis, the structural relationships between variables were explored through structural equation modeling.

The results of hypothesis testing show that ease of use positively affects the usefulness of the Starbucks mobile application. Usefulness also exerts positive impacts on both brand trust and convenience. Moreover, brand trust is positively associated with food quality. Finally, willingness to pay is positively influenced by both convenience and brand trust.

This study contributes to the literature by not only validating the technology acceptance model using the Starbucks mobile application but also proposing food quality-related attributes in the domain of the café business.

This study aims to examine the mediating and moderating processes that link airline brand image to passenger loyalty through perceived value.

The research participants were Taiwanese passengers with experience travelling abroad by air. Structural equation modelling and multigroup analysis were used to investigate the effect of airline brand image and perceived value on the loyalty of passengers using full-service and low-cost carriers.

For both airline types, airline brand image had a significant and positive effect on passenger perceived value. Perceived value had a significant and positive effect on passenger loyalty, perceived value was a crucial mediator and airline type was not a key moderator in the model.

In this study, focusing on the perspective of Taiwanese passengers, a conceptual model of the factors that lead to passenger loyalty, with a focus on brand image, was developed. This paper contributes to the literature and application field by examining the mediating effect of perceived value and the moderating role of airline type in the aviation industry; on the basis of the results, potential recovery strategies for airlines in the post-COVID-19 era are provided.

本研究檢驗透過知覺價值將航空公司品牌形象與乘客忠誠度連結起來的中介和調節過程。

受訪者是曾經有搭乘飛機出國旅行經驗的台灣乘客。本研究採用結構方程模式和多群組分析進行驗證, 分別從搭乘全服務型航空與低成本航空的乘客探討航空公司品牌形象和知覺價值對乘客忠誠行為的影響。

不論是就全服務型航空或低成本航空而言, 航空公司品牌形象對乘客知覺價值都具有顯著的正向影響, 知覺價值對乘客忠誠行為同樣具有顯著的正向影響; 知覺價值是一個重要的中介變數, 而航空公司類型不是關鍵的調節變數。

在這項以台灣乘客的視角為重點的研究中, 開發了一個以品牌形象為重點的導致乘客忠誠度因素的概念模型。本研究通過檢驗知覺價值的中介作用和航空公司類型在航空業中的調節作用, 為文獻和應用領域做出了貢獻; 最後根據研究結果, 提供後疫情時代航空公司的潛在恢復策略。

este estudio examinó los procesos de mediación y moderación que vinculan la imagen de marca de la aerolínea con la lealtad de los pasajeros a través del valor percibido.

los participantes de la investigación eran pasajeros taiwaneses con experiencia en viajes al extranjero por vía aérea. Se emplearon modelos de ecuaciones estructurales y análisis multigrupo para investigar el efecto de la imagen de marca de la aerolínea y el valor percibido en la lealtad de los pasajeros que utilizan líneas aéreas de servicio completo y de bajo costo.

para ambos tipos de aerolíneas, la imagen de marca de la aerolínea tuvo un efecto significativo y positivo en el valor percibido por los pasajeros. El valor percibido tuvo un efecto significativo y positivo en la lealtad de los pasajeros, el valor percibido fue un mediador crucial y el tipo de aerolínea no fue un moderador clave en el modelo.

En este estudio centrado en la perspectiva de los pasajeros taiwaneses, se desarrolló un modelo conceptual de los factores que conducen a la lealtad de los pasajeros, con un enfoque en la imagen de marca. Este documento contribuye al campo de la literatura y la aplicación al examinar el efecto mediador del valor percibido y el papel moderador del tipo de aerolínea en la industria de la aviación; Sobre la base de los resultados, se proporcionan posibles estrategias de recuperación para las aerolíneas en la era posterior a la COVID-19.

This study aims to address how the social structure of the hospitality management field has evolved from 1960 to 2016.

The informal social structure of the hospitality management literature was analyzed by collecting authorship data from seven hospitality management journals. Co-authorship analyses via network analysis were conducted.

According to the findings, throughout the history of hospitality management, international collaboration levels are relatively low. Based on social network analysis, the research community is only loosely connected, and the network of the community does not fit with the small-world network theory. Additional findings indicate that researchers in the hospitality management literature are ranked via degree centrality, closeness centrality and betweenness centrality. Cliques, which contain at least five researchers, and core researchers are identified.

This study helps both scholars and practitioners improve the informal structure of the field. Scholars must generate strong ties to strengthen cross-fertilization in the field; hence, they collaborate with authors who have strong positions in the field. Specifically, this provides a useful performance analysis. To the extent that institutions and individuals are rewarded for publications, this study demonstrates the performance and connectivity of several key researchers in the field. This finding could be interesting to (post)graduate students. Hospitality managers looking for advisors and consultants could benefit from the findings. Additionally, these are beneficial for journal editors, junior researchers and agencies/institutions.

As one of the first study in the field, this research examines the informal social structure of hospitality management literature in seven journals.