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Algorithmic and computational thinking are necessary skills for designers in an increasingly digital world. Parametric design, a method to construct designs based on algorithmic logic and rules, has become widely used in architecture practice and incorporated in the curricula of architecture schools. However, there are few studies proposing strategies for teaching parametric design into architecture students, tackling software literacy while promoting the development of algorithmic thinking.

A descriptive study and a prescriptive study are conducted. The descriptive study reviews the literature on parametric design education. The prescriptive study is centered on proposing the incomplete recipe as instructional material and a new approach to teaching parametric design.

The literature on parametric design education has mostly focused on curricular discussions, descriptions of case studies or studio-long approaches; day-to-day instructional methods, however, are rarely discussed. A pedagogical strategy to teach parametric design is introduced: the incomplete recipe. The instructional method proposed provides students with incomplete recipes for parametric scripts that are increasingly pared down as the students become expert users.

The article contributes to the existing literature by proposing the incomplete recipe as a strategy for teaching parametric design. The recipe as a pedagogical tool provides a means for both software skill acquisition and the development of algorithmic thinking.

The core objective of this study is to provide an in-depth quantitative assessment of the efficiency of public library knowledge services (PLKS) in China and to scrutinize the factors that have a significant impact on the efficiency of PLKS. Furthermore, this study also aims to examine the characteristics and evolving patterns of PLKS in China and to propose strategies for enhancing the quality of services provided by public libraries. The findings of this paper are expected to provide valuable references for current academic research and practice areas, guiding and promoting exploration and development in related fields.

To analyse and evaluate the operation mechanism and efficiency of PLKS, this study creatively constructs a multi-stage PLKS efficiency evaluation model and provides related indicators. Based on this process, the super-efficiency network slacks-based measure model was used to analyse the efficiency, and dynamic qualitative comparative analysis was adopted to analyse the recipes about the influencing factors of PLKS. Ultimately, through a comprehensive interpretation of the measured data and the integration of extant societal development conditions, the authors put forth relevant recommendations.

In the first stage, PLKS in China meets the basic requirements, but in the second stage, there is evident resource wastage. In addition, there are five recipes in PLKS of China. These five recipes reveal the configuration relationship between the factors that affect PLKS. The results show that PLKS in China are different in different regions, and the effects of the influencing factors are also different.

In this study, the authors provide an exhaustive deconstruction and interpretation of PLKS, thereby proposing a three-stage PLKS efficiency conversion process. Furthermore, the authors have identified a set of readily accessible and quantifiable indicators. It is worth emphasizing that the authors have taken a unique approach to analyse the elements affecting PLKS from the perspective of configuration, which has significantly broadened the boundaries and depth of PLKS research.

The objective of this exploratory study was to investigate the communication themes that retailers should prioritise to convey terroir store brands’ (TSBs) authenticity and the impact of their authenticity on several variables (i.e. value, attitude, trust, intentions and effective purchases). TSBs combine a variety of products that adhere to stringent standards associated with a terroir. Charters et al. (2017) referred to a terroir as “a resource based on unique physical origins and shared cultural personification that shape a product’s benefits into a meaningful value proposition” (p. 755). Three communication themes were studied: the ingredients’ origin, traditional local recipes and the producer’s history in a region (terroir).

An experiment was conducted in a store laboratory. A total of 420 consumers representative of the French population were randomly assigned to four independent groups in a between-subjects study design. They shopped in the store laboratory with a section dedicated to a TSB. Each of the independent samples in this experiment was exposed to posters in the store laboratory related to the three communication themes studied. The control group did not see any posters.

The study showed that the level of TSB authenticity was highest for the communication theme related to the traditional local recipes of the culinary dishes offered by the TSB. Next came the theme related to the ingredients’ origin, followed by the producer’s history in the terroir. Moreover, for the communication theme related to the traditional local recipes, TSB authenticity had a direct impact on value, trust and intentions. Moreover, the link between intentions and effective purchases of TSB products has only been established for this specific communication theme.

First, this study adds to the limited research on TSBs’ authenticity and identifies the communication themes retailers should use to promote such brands. It also proposes an integrative model of the consequences of TSBs’ authenticity in the retailing field that highlights the direct and indirect links (through value, attitude, trust and intentions) between authenticity and consumers’ effective purchases. Finally, it indicates the kind of discourse on TSBs that conveys their authenticity.

The study aims to explore how young adults perceive cooking contents on social media and their interaction with it.

Qualitative study using semi structured interviews with Brazilian young adults who cook (19–24 years old, n = 31) was the method employed. Interview audio recordings were transcribed and submitted to inductive and reflexive thematic analysis.

Data analysis generated six different themes. Young adults valued the profiles’ aesthetics and quality in terms of straightforwardness, trustworthiness, novelty and authenticity of information; they also identified with the profiles’ authors. When pressed for time, aesthetics was less valued than straightforwardness. Participants felt overwhelmed by the excessive information on social media and developed coping strategies to deal with this issue.

The lack of cooking and food skills is a recognized barrier for healthy eating in the young adult population. Social media can play a prominent role in delivering cooking-related information to the younger generation, but research on people’s perceptions of the cooking content available online is scarce and does not focus on how actual engagement with the available content happens. This qualitative exploration revealed which features young adults prefer when using social media to access cooking content, which can inform future interventions to promote cooking and improve health.

This study aims to explore the interplay of cognitive, affective, and normative constituents for their potential acceptance or rejection of artificial intelligence (AI) and ChatGPTs in the hospitality and tourism context.

Using an advanced analytical approach (i.e. a fuzzy-set qualitative comparative analysis), the study tested hypotheses based on 474 responses from individuals who have used ChatGPT for hospitality and tourism information.

The study found multiple solutions, including cognitive, affective and normative drivers for strong and weak continuance intentions toward AI-based ChatGPT. Informativeness, one of the cognitive drivers, was found to be a necessary condition for achieving the desired outcome.

This research provides novel insights into the functionality of developing multiple configurations to predict complex travelers behaviors in the context of hospitality and tourism technology consumption.

本研究旨在探讨认知、情感和规范成分之间的相互作用, 以及它们在接受或拒绝在酒店和旅游环境中使用人工智能（AI）和 ChatGPT 的潜力。

使用先进的分析方法（即模糊集定性比较分析）, 本研究基于 474 份使用 ChatGPT 获取酒店和旅游信息的个人的回答, 测试了假设。

本研究发现了多个解决方案, 包括认知、情感和规范驱动, 对基于 AI 的 ChatGPT 的强弱持续意图。信息性, 作为认知驱动之一, 被发现是实现期望结果的必要条件。

本研究为在酒店和旅游技术消费环境中预测复杂旅行者行为的功能性开发多个配置提供了新颖见解。

Comprehending the determinants influencing the sustained engagement in social commerce assumes paramount importance for its success, particularly within the context of developing countries. This study employs complexity theory to examine the antecedents of the intention toward social commerce continuance.

A structured online survey was designed to collect data regarding four behavioural factors: satisfaction, trust, online social support, and continuance intention. The net effect of each construct was evaluated using a symmetrical modelling technique, and to identify the asymmetric effect, the fuzzy-set qualitative comparative analysis was conducted.

The findings of the structural equation modelling confirmed the importance of satisfaction and online social support for continuance intention. The asymmetric analysis revealed three recipes leading to social commerce continuance intention and three combinations for its absence, contributing to understanding the complexity of online consumer decision-making.

Theoretically, this research highlights the interplay between online social support, trust, satisfaction, and s-commerce continuance intention. Gaining insights into the main factors influencing social media participants' behaviour assists business organizations and policymakers to foster the growth, and the sustainability of the s-commerce.

Combining two distinct methodologies, the findings of this paper allow for a comprehensive exploration of the multifaceted dynamics that underlie consumer behaviour and provide actionable insights for businesses seeking to refine their strategies within the dynamic realm of social commerce. Further, the study offers a valuable roadmap for marketers and policymakers to enhance consumer relationships and augment the efficacy of social commerce initiatives.

The racialized gendered body in consumer culture invokes the construction of identities and representation of beauty through embodiment practices. As companies hone in on consumer racial marker distinctions to enhance uniqueness as otherness for profit, an analysis of hair products marketed for Black hair textures provides an opportunity to analyze how products use these at the intersection of race, gender, and beauty. This study uses constructivist grounded theory to analyze the product names and long descriptions for 124 shampoos marketed for Black hair textures on the websites of two major retailers to answer the following questions: What message does the discourse of shampoo product descriptions marketed to Black hair textures communicate about beauty? What message does the discourse of shampoo product descriptions marketed to Black hair textures communicate about Blackness? How does this discourse define the embodiment of Black beauty through hair? The results reveal that the racialized gendered body in consumer culture invokes the construction of identities and representations of beauty through embodiment practices. Through advertisements and product descriptions, beauty companies create ideal images of the lived experiences achieved through consuming beauty products. By constructing visual interpretations of racial signifiers through text, marketing strategies encourage the consumption of otherness, creating a racialized space for Blackness consumption. Combining the five senses with the descriptions of shampoo products marketed for Black hair textures helps us see how beauty embodiment practices reinforce racialized and gendered practices to subjugate the Black body.

This study explores tourist loyalty as a key for marketing Muslim destinations by integrating experience quality, innovation, smart technology and environmental concerns as determinants.

A quantitative research approach was applied by gathering data from 442 inbound Muslim tourists who visited various tourist destinations in Indonesia. PLS-SEM was utilized to examine the hypothesized association between the construct variables.

The data analysis reveals that the inclusion of smart technology and environmental concerns strengthens the innovation-quality-loyalty model. Specifically, this study highlights that smart tourism technology, and environmental concerns are essential to drive the quality of destination innovation and tourist holistic experience, which subsequently impact tourist loyalty.

This study provides hints to the marketing managers of Muslim tourist destinations to make their destination sustainable by creating loyalty among their Muslim visitors. In order to achieve this target, Muslim destinations are suggested to utilize smart technology and create environmentally friendly destinations to push innovation.

To the best of the authors’ knowledge, this is the first examination of the amalgamating innovation-quality-loyalty model with smart tourism technology and environmental concerns in the context of halal tourism.

The purpose of this study is to provide in-depth knowledge on customer-facing technology and customer experience in the grocery retail sector, including how the value-added potential of customer-facing technologies may be enhanced.

The analysis is based on 30 in-depth interviews with “early adopters” of customer-facing digital retail technologies in the Norwegian grocery sector. Theoretically, the study draws on notions of the customer journey and customer experience.

The study contributes to deepening insights concerning how digital retail technology is used and may be geared to further increase value for customers, specifically how retailers may use data on customers and products to personalize digital retail technology offerings and gain a competitive advantage. The findings underline how customer value is context-dependent and show that while grocery retail customers primarily emphasize utilitarian benefits related to customer-facing technologies, hedonic benefits are valuable biproducts. Moreover, the study showcases how personalization is key in addressing customers’ needs and wants, and may serve to increase the overall value of customer-facing technologies for customers and retailers.

The study’s sector-specific focus on technology in use contributes to enhance knowledge on how digital retail technologies can be leveraged to the benefit of customers and retailers, including customers’ sector-specific needs and wants.

Reactive dyes are believed to have great potential for nylon dyeing, but these anionic dyes tend to rush toward the nylon at the beginning of the process, resulting in uneven dyeing. Achieving uniformity gets even harder when the dyeing is performed under exposure to eco-friendly technique microwave irradiations. This study aims to achieve rapid and homogenous results by intermittent shaking and non-continuous exposure to microwave.

A set of reactive red dyes, based on the same chromophore and different substituents in the auxochrome part, was applied to the nylon fabric without any leveling agent. A series of experiments were designed to investigate the effect of different dye structures, exhaustion pH, liquor ratio, exhaustion time and fixation time to obtain an optimum recipe under the microwave dyeing technique.

Dyeing performance was characterized based on the color strength, exhaustion and fixation percentages and color fastness values. The characterization showed that better results can be achieved at a liquor ratio of 1:15 at exhaustion pH 2.7 which is also the isoelectric point of nylon, with 5.5 to 7 min of exhaustion and 6 to 8 min of fixation time for different dyes. Microwave dyed samples secured higher color strength values and provided better exhaustion and fixation than the conventional dye samples. Furthermore, the X-ray diffraction results verified that there was no considerable difference in the morphological structure of nylon with microwave exposure.

An applied technique is disclosed in this work to achieve uniform dyeing on nylon 66 with reactive dyes without any leveling agent under exposure to eco-friendly rapid heating microwave irradiations.