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Though online communities offer unprecedented opportunities to involve people in knowledge sharing, the reasons why users would like to participate in those activities in online communities have still been under-explored. In this research, the authors aim to use the value co-creation theory to build and test a continuance usage model, which focuses more on experiential values resulted from the knowledge sharing behavior.

An integrative research model is built to investigate how knowledge sharing behavior affects users’ co-creation value and then drives their continuance usage in online communities. Online survey data collected from 239 Sina Microblog users in China are utilized to validate the proposed model and hypotheses.

Empirical results indicate that the knowledge sharing behavior helps improve users’ co-creation value, including customer learning value, social integrative value and hedonic value. This co-creation value can subsequently affect users’ future participation intention in online communities.

This paper seeks to fill the research gap by examining customers’ motivations or perceptions underlying their knowledge sharing behavior at the usage-stage, instead of the pre-usage stage mainly concentrated on by previous studies. The managerial implications can be utilized for policy making to encourage customers’ participation and operate a better online community.

Social question and answer (Q&A) systems have been rapidly developed on many e-commerce websites. The purpose of this paper is to explore how social Q&A systems influence consumers' information processing and purchase intention.

The authors design this research based on the information adoption model (IAM). First, the auhors consider the impacts of the central route (information factor) and peripheral route (social factor) on consumers' perception of information usefulness in Q&A systems. Then, the authors verify the influence of information and social aspects on purchase intention and empirically test the model with structural equation modelling (SEM) using 428 effective data samples.

On the whole, the authors prove that purchase intention is influenced by information and social aspects, which are two paths in Q&A systems. Specifically, both answer quality and social presence positively influence information usefulness. Interestingly, respondent credibility and answer consistency do not significantly impact information usefulness. Moreover, information usefulness positively affects information adoption, which positively affects consumer purchase intention.

This paper provides insights on social Q&A system mechanism design.

First, this paper is a useful complement to the research on social Q&A systems on e-commerce websites. Second, the authors provide a new theoretical lens through which the impacts of social Q&A systems on e-commerce websites are understood by extending the IAM. Third, the authors add answer consistency into original information process routes, which obtains a finding that is different from those of prior research.

This paper aims to relate Taoist Yin‐Yang thinking to Western nomology in terms of trust and trust building, seeking to explore the question of how trust impacts on conflict management.

A moderating model of trust in conflict management is proposed. Investigations and observations using primary and secondary data are described. Three cases are presented to explain the moderating effects of adjusting activities and trust on conflict and negotiation.

The proposed model was supported. The following findings have been obtained: keeping a balance between adjusting others and adjusting self is a key to resolving conflict; creating and retaining harmony is a bridge that leads both sides in conflict and negotiation to adjust themselves; taking indirect actions through relationships instead of by direct actions through power is a good way to trigger a state of harmony; and trust is shown to be the original driver and source that contribute to adapting actions, harmony and eventually to a win‐win negotiation outcome.

The investigations were limited in time and scope and consequently not conclusive.

This research may provide practical implictions for people and organizations interested in conflict resolution who wish to: take a position that values trust; take indirect actions through relationship instead of direct actions through power; create and retain harmony between both sides in conflict and negotiation; and keep a balance between adjusting others and adjusting self, so to achieve win‐win negotiation outcomes.

This research may enhance the understanding of Taoist Yin‐Yang thinking by linking it with the Western nomology.

This paper seeks to propose and empirically validate a conceptual model on the antecedents of review helpfulness comprising three constructs, namely, valence dissimilarity, lexical dissimilarity and review order.

A panel dataset of customer reviews was collected from Amazon. Using deep learning and text processing techniques, 650,995 reviews on 13,612 products from 570,870 reviewers were analyzed. Using negative binomial regression, four hypotheses were tested.

The results indicate that new reviews with high valence dissimilarity and lexical dissimilarity compared to existing reviews are less helpful. However, over the sequence of reviews, the negative effect of review dissimilarity on review helpfulness can be moderated. This moderation differs for valence and lexical dissimilarity.

This study explains review dissimilarity in the context of online review helpfulness. It draws on the elaboration likelihood model and explains how the impacts of peripheral and central cues are moderated over the sequence of reviews.

The findings of this study provide benefits to online retailers planning to implement online reviews to improve user experience.

This paper highlights the importance of review dissimilarity in identifying user perception of online review helpfulness and understanding the dynamics of this perception over the sequence of reviews, which can lead to improved marketing strategies.

This study aims to propose a competitor intelligence and analysis (CIA) model that can be used for the analysis of a firm’s competitors. Empirically, it investigates the application of the CIA model on online reviews. This proposed model clarifies the confusion between terms such as competitive intelligence, competitor intelligence and competitor analysis and provides a more efficient process for managers.

The approach of the model integrates text mining techniques as a big data method with network analysis to form a competitor analysis. This study has considered two centrality metrics – degree centrality and betweenness centrality – to identify the functional associations among the resources elaborated by the customers of the hotels.

Findings show online reviews may be used as a solid source of intelligence. The intelligence maps visualized through the text-net technique is an efficient representation of tourist satisfaction and dissatisfaction with a tourism company and its competitors.

The proposed approach can be used in the hotel industry along with many others. The implications for scholars and managers and the possible directions for future research are also discussed in the study.

This study develops a new approach for competitive intelligence practices in the hotel industry and tests a new method for competitor analysis as a part of the competitive intelligence and analysis approach developed in this study.

本研究提出了一个竞争对手情报与分析(CIA)模型, 可用于分析企业的竞争对手。对CIA模型在网络评论中的进行了实证研究。该模型厘清了竞争情报、竞争对手情报和竞争对手分析等术语之间的概念混淆, 为管理者提供了一个更有效的流程。

该模型将文本挖掘技术作为大数据方法与网络分析相结合, 来进行竞争对手分析。本研究考虑了两个中心性指标——度中心性和中介中心性——来识别酒店客户精心设计的资源之间的功能关联。

结果表明, 在线评论可被用作可靠的情报来源。情报地图通过文本网络技术可视化有效地展示了游客对旅游公司及其竞争对手的满意度和不满意度。

本文所提出的方法可用于酒店行业及许多其他行业。同时, 本文也探讨了本研究对学者与管理者的启示, 以及未来可能的研究方向。

本文提出了一种新的酒店行业竞争情报的实践方法, 并测试了一种新的竞争对手分析法, 作为竞争情报和分析方法的一部分。

关键词 竞争情报, 竞争对手情报, 文本挖掘, 网络分析, 在线评论, 酒店

Este estudio propone un modelo de análisis de la inteligencia competitiva (CIA) que puede utilizarse para el análisis de los competidores de la empresa. Empíricamente, investiga la aplicación del modelo de la CIA a las reseñas on line. El modelo propuesto aclara la confusión entre términos como inteligencia competitiva, inteligencia de la competencia y análisis de la competencia y proporciona un procedimiento más eficiente para los gerentes.

El enfoque del modelo integra las técnicas de minería de textos, como método de Big Data, con el análisis de redes para realizar el análisis de la competencia. En este estudio se han considerado dos métricas de centralidad -centralidad de grado e intermediación- para identificar las asociaciones funcionales entre los recursos elaborados por los clientes de los hoteles.

Los hallazgos muestran que las reseñas on line pueden ser utilizadas como una fuente sólida de inteligencia. Los mapas de inteligencia visualizados mediante la técnica de redes de texto son una representación eficiente de la satisfacción e insatisfacción de los turistas con la empresa turística y sus competidores.

El enfoque propuesto puede utilizarse en la industria hotelera junto con otros muchos. En el estudio también se analizan las implicaciones para los investigadores y los gerentes y las posibles directrices para investigaciones futuras.

Este artículo desarrolla un nuevo enfoque para la aplicación de la inteligencia competitiva en la industria hotelera y prueba un método nuevo para el análisis de la competencia como parte del enfoque del Análisis de la Inteligencia Competitiva desarrollado en este estudio.

Palabras clave Inteligencia competitiva, Inteligencia del competidor, Minería de textos, Análisis de redes, Reseñas on line, hoteles

This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic.

Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner.

Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively).

Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.

Food allergies (FA) and celiac disease (CD) are becoming increasingly prevalent among Late Adolescents (LA) (18–24 years). This period is a challenging developmental stage, whereby individuals transition from parental supervision to the self-management of their FA and CD. Hence, poor food selection behaviour (FSB) is common among these individuals. This study attempted to understand which factors influenced FSB in first-year university students with FA and CD.

A food selection survey was conducted among participants with FA and CD to determine how influential five factors (cost, taste, convenience, health and labelling) were. Descriptive statistics were conducted for the demographic results. The Mann–Whitney U test determined which factors were the most influential, along with sex differences. A comparison was made between FA and CD.

Taste and cost were the most influential determinants of food selection in both groups of participants. Labelling was the least influential factor. Significant differences were found between the sexes. Females were more likely to be influenced by cost, whereas for males, taste was a greater determinant of food choice.

This is the first study to explore FSB in late adolescents with FA and CD. The present study confirms previous findings in relation to the FSB of late adolescents. This study contributes evidence suggesting that individuals with and without FA and CD, are influenced by the same determinants of food selection.

In order to optimize SCSWIRC, the simplification and further optimization method is proposed. SCSWIRC's optimization includes two levels. The first level refers to simplifying structural system from the perspective of components; the second level refers to optimizing components' sectional areas from the perspective of mechanics. The first level aims to remove redundant components, and the second level aims to reduce structural self-weight based on the first level. The purpose of the paper is to simplify SCSWIRC's structural system and optimize structural self-weight and reduce construction forming difficulty.

Grid-jumping layout and multi-objective optimization method is used to simplify and further optimize Spatial cable-truss structure without inner ring cables (SCSWIRC). Grid-jumping layout is used to simplify remove redundant components, and multi-objective optimization method is used to reduce structural self-weight. The detailed solving process is given based on grid-jumping layout and multi-objective optimization method.

Take SCSWIRC with a span of 100m as an example to verify the feasibility and correctness of the simplification and further optimization method. The optimization results show that 12 redundant components are removed and the self-weight reduces by 3.128t from original scheme to grid-jumping layout scheme 1. The self-weight reduces from 36.007t to 28.231t and feasible coefficient decreases from 1.0 to 0.627 from grid-jumping layout scheme 1 to multi-objective optimization scheme. The simplification and further optimization can not only remove the redundant components and simplify structural system to reduce construction forming difficulty, but also optimize structural self-weight under considering structural stiffness to reduce project costs.

The proposed method firstly simplifies SCSWIRC and then optimizes the simplified SCSWIRC, which can solve the optimization problem from the perspective of components and mechanics. Meanwhile, the optimal section solving method can be used to obtain circular steel tube size with the optimal stiffness of the same areas. The proposed method successfully solves the problem of construction forming and project cost, which promotes the application of SCSWIRC in practical engineering.

The purpose of this paper is to examine innovative practices and emphasize the mechanism of knowledge transfer across knowledge boundaries. By comparing and discussing the emerging boundary issues in knowledge transfer among small- and medium-sized enterprises (SMEs) registered in the incubation centers in China, this paper identified the main knowledge transfer approach and several contextual and organizational factors impacting knowledge transfer.

The authors conduct 39 semi-structured in-depth interviews with employees working within business incubation centers in China. The study uses thematic analysis for data analysis.

Our results contribute to the literature of knowledge transfer and in particular to our understanding of boundary conditions and knowledge transfer approaches in emerging economies. The results also highlight several contextual and organizational factors which impact knowledge transformation across the pragmatic boundary in the context of China.

First, organizations need to establish an effective process with tools to accommodate novelty; second, organizations should be aware of the impact of entrepreneurial orientation on innovative performance; and third, it will help organizations if they adopt and integrate information-rich media in managing innovative practices.

This research highlights the impact of contextual and organizational factors of SMEs on knowledge transfer in emerging markets and chooses incubation centers as study subjects, which is an organizational context that has not been thoroughly studied due to its unique nature and emerging complexity.