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This chapter examines destination risk perceptions of domestic pilgrims in Mashhad, Iran. Self-reported questionnaires were distributed to visitors of Imam Reza shrine in Mashhad through a time-based systematic random sampling method. Partial least squares structural equation modeling was used for data analysis. Results indicate that perceived risk was associated negatively with the quality of past visits, nonvictimization experience, and destination loyalty. Having past visit experiences did not moderate the strength of the model’s structural links except for the perceived risk to loyalty. The findings provide insights into distinct risk perceptions that can be leveraged by destination planners to tailor business strategies to meet quality expectations.

Drawing on institutional theory, this paper seeks to untangle the relationship between university support for entrepreneurship and students’ entrepreneurial intentions. Specifically, this study aims to examine whether entrepreneurial climates within universities mediate the relationship between university support for entrepreneurship and students’ entrepreneurial intention.

Empirical data is drawn from 195 students across three Malaysian higher education institutions. Partial least squares procedures are used to test the proposed hypotheses.

Findings show that no element of university support for entrepreneurship had a direct effect on students’ entrepreneurial intentions. However, the entrepreneurial climate was found – to mediate the relationship between perceived business and concept development support and students’ entrepreneurial intentions.

This study represents one of the few efforts in the literature considering the role of entrepreneurial climates within universities in influencing students’ entrepreneurial intention. In considering the mediating role of entrepreneurial climate, in the relationship between university support for entrepreneurship and students’ entrepreneurial intentions, this study provides a complementary and contextualised perspective, to existing studies, which have traditionally focussed on the mediating role of individual attributes. Doing so provides further evidence of entrepreneurial universities in fostering entrepreneurship.

We investigate the entrepreneurial intentions of a population under crisis — namely, recent Syrian refugees in Jordan — and Jordanian citizens to start small businesses during the COVID-19 pandemic.

Using a structured two-part survey, data were collected through online self-reported questionnaires in which respondents subjectively reported self-perceptions. The first part dealt with respondents’ characteristics and the second with their entrepreneurial intentions. The survey took place in Jordan, sampling Jordanian citizens and Syrian refugees. A nonprobability sampling technique was used to collect the data.

The results show that net desirability for self-employment, tolerance for risk and self-efficacy are related to entrepreneurial intentions. We find significant differences between the Syrian refugees and the Jordanian citizens in terms of risk-taking and self-efficacy as determinants of engagement in entrepreneurial activities.

This study offers guidance to institutions working with refugees during times of crisis. Implications are discussed.

Examining the influence of ethnic food tourists' perception of hygiene on their attitudinal loyalty formation is the purpose of this study. Specifically, How to demonstrate touristsʼ perception of ethnic food hygiene is the key question, and moreover, the study also investigates whether and how the stages of attitudinal loyalty in this study, which are perceived authenticity, positive emotion, and perceived value, are illustrated in this mechanism and are affected by tourist perceptions of hygiene?

By engaging in the critical debate around the topic of hygiene perception, this study explores the influence of this factor on tourist's attitudinal loyalty, including the cognitive, affective and conative aspects, to ethnic food through the adoption of perceived authenticity, positive emotion and perceived value. A survey was conducted at the Xijiang Miao Village, a very popular ethnic tourism destination in China.

This study reveals that ethnic food tourists' perceptions of hygiene have five dimensions. One of these plays a direct predictor role in developing effective conative loyalty (perceived value). Tourists' perceptions of authenticity and positive emotion representing cognitive and affective loyalty are confirmed in their direct effect on conative loyalty as well. The five dimensions of perceptions of hygiene identified have varying degrees of influence on the three stages of attitudinal loyalty.

The unique contribution of this study lies in two points: (1) it has discovered the way that tourists' perceptions of the hygienic preparation of ethnic food in the ethnic destination is constructed, and (2) it investigated the relationship between tourists' perceptions of hygiene and the three stages of attitudinal loyalty.