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The purpose of this paper is to explore how consumers’ trust is enhanced by e-commerce-based agribusiness companies. It also aims to shed light on the role of social commerce in improving consumers’ trust.

To achieve the research purpose, an in-depth multiple case study is performed. In this study, three cases in short food supply chain (SFSC) in China are selected, and they are all e-commerce agribusiness companies. They adopted common ways to build up, maintain and reinforce consumers’ trust.

It is revealed that the companies innovatively adopted social commerce, both online and offline, to overcome the trust problems usually faced by e-commerce companies. It is also shown that offline contact with potential consumers is an important first step for agribusiness e-commerce entrepreneurs to build up trust with consumers.

By adopting a multiple case study method, the research has limited generalizability to other types of SFSCs. Since the findings are from Chinese agribusiness e-commerce companies, the generalization to other sectors must be done with caution.

Some managerial implications are given as follows: first, offline contact with consumers could be realized through different channels. Taking advantage of existing social network or trying to find consumers in urban communities might be effective ways. Second, trust building with consumers is not an easy task, managers need to emphasize trust building, trust maintaining, as well as trust reinforcing with consumers. In agri-food sector, managers might need to specifically address the importance of food safety and quality so as to not lose consumer trust in one night.

The study has mainly two contributions: first, it has managerial implications for agribusiness e-commerce entrepreneurs, addressing the important role of social presence in building up consumer trust. Second, it contributes to social presence and social relations literature by providing new empirical evidence from e-commerce in agri-food sector and in developing countries.

The purpose of this paper is to investigate segmentations by finance-related attitudes and behavior of financial consumers in Switzerland and Vietnam.

The authors replicated the questionnaire measuring attitudes toward financial affairs as used in the study of Fünfgeld and Wang (2009). In order to extract factors and identify profiles of financial customers, the authors applied the same techniques including factor analysis and a two-step cluster analysis (Ward and K-means) to both samples. Linear regressions were used to examine the impact of socio-demographic variables.

Factor analysis reveals surprisingly similar underlying dimensions of financial attitudes and behavior for participants in both countries. The five clusters based on these dimensions exhibit strikingly similar characteristics. The authors also find that socio-demographic variables such as gender, age and education significantly vary across groups.

There are small differences in the composition of the revealed dimensions between the two countries, mainly a mixture of intuitive decisions and free-spending aspects. Future research may investigate more countries with comparable samples to further test the reliabilities and validities of the scales.

The findings suggest that the instruments as developed by Fünfgeld and Wang (2009) can be used not only in highly developed Western markets but also in non-Western and emerging markets. Such instruments can be very useful for offering financial advice based on market segmentation in a global market.

The study provides empirical evidence on universal segmentation variables that reflect financial consumers’ psychological traits and attitudes toward saving and spending. Furthermore, the study stresses the need for a broad use of those variables when studying consumer decision-making in international financial markets.

Despite the increasing recognition of coffee tourism, there is limited research on the influence of memorable tourism experiences (MTEs) on coffee tourist behaviours. This investigation attempted to fill the gap in extending the MTE model by integrating travel motivations and expectation–confirmation theory (ECT).

A mixed-method approach was employed. A survey questionnaire containing closed- and open-ended questions was used to obtain quantitative and qualitative information. Interviews with coffee shop owners were also conducted to obtain greater insight.

Both the quantitative and qualitative findings confirmed that coffee tourists’ revisit and word-of-mouth intentions were strongly influenced by satisfaction and MTEs, which were predicted by confirmation of expectations (CoEs) and travel motivations.

The findings confirmed that travel motivation is one of the most important precursors of MTEs. CoE was also determined to be a precursor of MTEs. MTEs had positive influences on satisfaction, word of mouth (WoM) and revisit intentions.

The results offer insights by identifying vital factors linked to coffee tourist experiences and satisfaction, which will aid practitioners developing better marketing strategies.

The memorable tourism experience scale has rarely been applied in food tourism and particularly in relation to coffee consumption. Moreover, this research is unique in investigating the relationships among motivations, CoE, MTEs, satisfaction and WoM and revisit intentions.

It is suggested that, to be successful, innovation teams should be small and consist of people with key expertise who want to participate and develop new solutions within their organisations. When it comes to conducting innovation work, I suggest shared leadership may be a factor influencing success. In this chapter, a theoretical framework is presented on the shared leadership of innovation teams. The key to establishing shared leadership in innovation teams is to plan for it as the team is created, not after the team has already been formed, as this may result in various problems in the intended innovation project. The proposed framework details key aspects to consider; some of which are related to external factors such as management and resources, and some to internal factors such as the team’s size, competencies, and their ability to develop norms and ways of working together. The proposed framework is applicable for managers, innovation leaders, and team members, and contributes to previous research on shared leadership and innovation leadership. Further research on the proposed framework is suggested.

The purpose of this study is to develop optimal evacuation plan to provide valuable theoretical and practical insight in the fire evacuation work of similar structures, by proposing a systematic simulation-based guided-evacuation agent-based model (GAM) and a three-stage mathematical evacuation model to investigate how to simulate, assess and improve the performance efficiency of the evacuation plan.

The authors first present the self-evacuation and guided-evacuation models to determine the optimal evacuation plan in ship chamber. Three key performance indicators are put forward to quantitatively assess the evacuation performance within the two fire scenarios. The evacuation model in tower is built to obtain the dividing points of the three different fire evacuation plans.

The study shows that the optimal evacuation plan determined by the GAM considering social relationships effectively relieves the congestion or collision of evacuees and improves the evacuation uniformity. The optimal evacuation plan not only solves the crush caused by congestion or collision of evacuees but also can greatly shorten the evacuation time for passenger ship fire.

This study establishes the GAM considering the interactive evacuee characteristics and the proportion of evacuees guided by the crew members to make the optimal evacuation plan more time-efficient. The self-evacuation process is simulated to assess the performance of the guided-evacuation strategies, which are used to verify the effectiveness and feasibility of the optimal evacuation plan in this research.

This study aims to analyze how bed and breakfast (B&B) experience influences customer value cocreation (CVCC) through emotional psychological factors under the social servicescape (SSC).

A moderated chain mediation model was constructed based on the SSC framework. This study collected 722 valid questionnaires through convenience sampling in Xiamen, China, and tourists with B&B experiences were taken as samples. A structural equation model analysis was used to test relevant hypotheses.

Results reveal that B&B experience is the core factor to stimulate CVCC. In this process, the individual emotional psychological factors [pleasant arousal (PAL) and place attachment (PAT)] play the critical chain mediating role. In addition, localness positively moderates the reinforcing effect of B&B experience on PAL and strengthens the positive effect of PAL on PAT.

The findings can provide useful CVCC strategies for B&B operators. They can achieve CVCC by enhancing customer experiences, strengthening emotional interactions and building local culture, thereby improving the competitiveness of B&Bs.

Current research lacks an in-depth analysis on the internal relationship and logic between B&B experience and CVCC, especially from emotional psychological perspectives. To the best of the authors’ knowledge, this study is one of the first studies to reveal the mechanism of the CVCC process of B&Bs under the SSC from an emotional psychological perspective. It provides a new theoretical model for research on the CVCC of experience-dominant logic.

本研究旨在分析社会服务场景下, 民宿体验如何通过情感心理影响顾客的价值共创。

基于社会服务场景框架, 本研究构建了一个有调节的链式中介模型。研究者针对具有民宿住宿体验的游客进行调查, 在中国厦门采用便利抽样技术收集了722份有效问卷, 并采用结构方程模型检验提出的相关假设。

在社会服务场景下, 民宿体验是激发顾客价值共创的核心因素。在此过程中, 个体情感心理因素（愉悦唤醒和地方依恋）发挥了重要的中介作用, 有效衔接了民宿体验到顾客价值共创的实现过程。此外, 地方性是独特的地方文化体验因子, 正向调节了民宿体验对愉悦唤醒的强化作用, 也增强了愉悦唤醒对地方依恋的积极作用。

研究结论为民宿管理者如何提升顾客价值共创贡献了经营策略。民宿管理者可以通过提升顾客体验、加强情感互动和打造地方文化来实现价值共创, 进而提升民宿竞争力。

当前关于民宿体验与顾客价值共创之间的内在关系及逻辑缺乏深入分析, 仍缺乏情感心理视角的探索。本研究首次从情感心理视角揭示了社会服务场景下民宿顾客价值共创的过程机理, 为以顾客体验为主导逻辑的价值共创研究提供了新的理论模型。

Este estudio pretende analizar cómo la experiencia en un B&B influye en la cocreación de valor para el cliente (CVCC) a través de factores psicológicos emocionales en el marco social del servicescape.

Se construyó un modelo de mediación en cadena moderado basado en el marco social del servicescape. En este estudio se recogieron 722 cuestionarios válidos mediante un muestreo de conveniencia en Xiamen, China, y se tomaron como muestra turistas con experiencias en establecimientos Bed and Breakfast (B&B). Se utilizó un análisis de modelo de ecuaciones estructurales (SEM) para poner a prueba las hipótesis pertinentes.

Los resultados revelan que la experiencia en el B&B es el factor central para estimular la CVCC. En este proceso, los factores psicológicos emocionales individuales (excitación placentera y apego al lugar) desempeñan un papel mediador en cadena. Además, el carácter local modera positivamente el efecto de refuerzo de la experiencia de B&B sobre la excitación placentera y refuerza el efecto positivo de la excitación placentera sobre el apego al lugar.

Los resultados pueden proporcionar estrategias de CVCC útiles para los operadores de B&B. Pueden lograr la CVCC mejorando las experiencias de los clientes, reforzando las interacciones emocionales y construyendo la cultura local, mejorando así la competitividad de los B&B.

La investigación actual carece de un análisis en profundidad sobre la relación interna y la lógica entre la experiencia de los B&B y la CVCC, especialmente desde las perspectivas psicológicas emocionales. Este estudio es uno de los primeros que revela el mecanismo del proceso de CVCC de los B&B bajo el modelo social del servicescape desde una perspectiva psicológica emocional. Proporciona un nuevo modelo teórico para la investigación sobre la CVCC en la lógica dominante de la experiencia.

This study aims to explore factors that affect gendered consumption (male and female), willingness to pay (economic attributes) and the socio-cultural context of Gen-Z consumers towards specialty coffee as compared to other types in Taiwan.

Samoggia and Riedel’s (2018) theoretical framework is adopted to examine the concepts of interest. A mixed method approach comprising interviews and experimental taste tests was used to collect data from Gen-Z specialty coffee consumers in a purposive sampling manner.

The findings suggested the effect of price elasticity of demand where specialty coffee was perceived as an expensive commodity by young consumers, and hence, not a regularly purchased item. Nevertheless, specialty coffee was linked to health benefits, and a signal for conspicuous consumption – where café experiences facilitated self-promotion on sites like Instagram and Facebook. Finally, the findings alluded to a potential gender effect, with more female young consumers likely to consume specialty coffee as compared to their male counterparts.

This study is located within the context of Taiwan, which has been a tea-dominated consumption landscape for numerous decades. The use of an experimental design also presents a unique angle to elucidate sensory elements surrounding specialty coffee as a research design for Gen-Z research projects. The study points to the relevance of social context in the consumers’ behavioural patterns, which has been largely implicit within consumer behaviour scholarship.

The purpose of this paper is to argue for the merits of design thinking as an approach to develop a content and language integrated learning (CLIL) course in hospitality education. This argument is primed to address the dynamic and ever-changing landscape of the tourism and hospitality industry prompts educators to emphasize on learners developing industry-readiness outcomes through integrating innovative methods.

A quasi-experimental approach was used to examine how design thinking enhances industry-ready competencies. A two-phase self-administered survey on design thinking and added instructional design were facilitated at the beginning of the semester and subsequently close to the end of the semester. Follow-up interviews were also conducted to give more meaning on the matter.

Findings of this study reveal that problem-solving, critical thinking, teamwork and communication skills were enhanced as a result of integrating two teaching components related to design thinking.

This paper articulates the important and valuable role of design thinking to hospitality curriculum and provides tangible outcomes to explain how such a technique may be mapped onto a CLIL course.

By utilizing boundary theory and distraction–conflict theory, this study attempted to examine the influential process of supportive teleworking practices granting work scheduling autonomy on work-to-family conflict (WFC) via the mediating mechanism of work interruption initiated from home.

The study conducted two-wave online questionnaire survey to obtain a final sample of 277 remote knowledge workers in Taiwan during the peak period of COVID-19 pandemic. Hypotheses were tested with partial least squares-structural equation modelling using SmartPLS 3.0 software.

The results revealed that supportive teleworking practices did not directly decrease the level of WFC while home-sourced work interruptions fully mediated the negative relationship between supportive teleworking practices and WFC.

This provides a more nuanced explanation for how and why supportive teleworking practices are beneficial for employees to cope with the challenge of work–home interferences under the new ways of working. The findings simultaneously address evidence-based practices to better deal with mandatory teleworking during potential societal crisis beyond the COVID-19 pandemic.