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This study aims to identify various risk and benefit perceptions related to the consumers’ use and selection of online food delivery applications (OFDAs) in India. It also discovers the reasons behind consumers’ OFDAs selection behaviour and how it influences their inclusive attitudes and behavioural intentions (word of mouth and re-use intentions).

Responses from 337 OFDAs users were subjected to exploratory factor analysis for 5 risk and 2 benefit factors which were tested on a factor model using 31 constructs followed by the structural model.

It was found that consumers’ usage and selection behaviour related to OFDAs are not only influenced by the perceived risk and benefit factors but are also responsible for their overall attitudinal and behavioural variations. It was also found that a decrease in risk perception or an increase in benefit perception of consumers will positively influence their overall attitude towards the use of OFDAs.

Though a lot of studies related to OFDAs have been conducted in India, but they were limited to identifying the technology used in the apps, analysing the user interface or promoting them as start-ups. Moreover, previous literature related with the risk/benefit perceptions linked with the OFDAs is addressed towards Western countries such as USA, Italy and UK. To the best of the authors’ knowledge, this is one of the first studies that explored the risk/benefit perceptions related to the use and selection of OFDAs in the context of India. Besides, it may also help the stakeholders in OFDA business to align their OFDA features as per the needs of the consumers.

The purpose of this paper is to find out how the overall destination experiences of the foreign tourists in India are influenced by the perceived authenticity of the street foods and the degree of their variation/modification. It will also discuss how these characteristics further influence the tourists’ behavioural intentions (intention to revisit and word-of-mouth).

Data have been collected from 263 foreign tourists visiting Delhi at various street food vending sites using location intercept technique through structured questionnaire. Different ad hoc scales were adapted based on previous studies for measuring the perception of authenticity, ability to adapt, cultural disparity and overall perceived experience. The partial least squares method was applied to achieve the dual estimation of the measurement and the structural model.

Result indicates that perceived authenticity and cultural disparity have a positive influence on the overall perceived experiences of the foreign tourists. It is also found that the degree of variation/modification in the street foods condenses the authenticity perception of the tourists. Findings reveal that the tourists are less influenced by the cultural disparity when they are able to adapt to diverse cultures and simultaneously authenticity have a larger effect on their overall destination experiences.

Although various studies have been conducted in the past related to the food experiences of tourists at various destinations, this will be the first attempt to find out how the overall destination experiences of the foreign tourists in India are influenced by the perceived authenticity of the street foods and the degree of their variation/adaptation. It will help the stakeholders to appropriately align the gastronomic product and enhance the tourists’ overall destination experiences.

This research investigates how foreign tourists' revisit intentions are influenced by their local food consumption (LFC) value by emphasizing their attitude towards the local food and the corresponding destination food image. It will also reveal the foreign tourists' food consumption value and explore its influences on the destination's food image.

The data collection was performed from 433 foreign tourists who visited Delhi, India, using a structured survey instrument and chief constructs were measured as the first-order reflective variables. The 39 items associated with the LFC value underwent both exploratory and confirmatory evaluations. The authors employed partial least square structural equation modeling (PLS-SEM). The model's discriminant and convergent validity, consistency and overall fit were evaluated using confirmatory factor analysis (CFA).

The findings revealed that “tourists' attitudes and behaviors toward the local cuisine” had a significant and positive influence on their “intention to visit/revisit” and “intention to recommend”. Also, “destination food image” significantly and positively influenced the “intention of tourist to visit/revisit”; however, it negatively and insignificantly influenced the “intention of tourists to recommend”.

This research used five variables related to LFC—quality, health/nutrition, emotion, prestige and price—that impact tourists' attitudes and behaviors toward local foods in Delhi. However, in addition to these constructs, other factors or constructs may be involved that could affect the tourists' attitudes and behaviors. Future studies might explore and include these constructs to provide a more comprehensive image of Delhi's LFC value.

Understanding tourists' food-linked behaviors is critical for effective market conduct. However, the interrelations between travelers' destination food image, LFC value, their perceptions of the local cuisine and behavioral intentions are still unknown, and this will be one of the first attempts to discuss these behaviors.

This study explored the experiences and perceptions of stakeholders concerning luxury yachting in the Fiji Islands. It also revealed the facilities provided on luxury yachts, significant challenges faced by stakeholders in the yachting business, major luxury yacht operators and the safety measures in place for the patrons/consumers of luxury yachting.

It employed an exploratory qualitative methodology that incorporated 16 in-depth semi-structured face-to-face interviews with stakeholders in the luxury yachting businesses via contact with superyacht agents. The interview participants for this research were selected based on a non-random sampling technique in the major marinas of the Fiji Islands (i.e. Port Denarau Marina, Copra Shed Marina, Savusavu, Royal Suva Yacht club, and Vuda marina).

Results revealed that the services/facilities provided on luxury yachts are state-of-the-art; however, there is a need to integrate luxury yachting with more personalized, creative, unique and innovative experiences. Findings also suggest the need for government funding for the redevelopment/renovation of some ports and provide skill-based training for yacht employees.

This study contributes to filling some of the gaps in the luxury yachting literature in Fiji and sheds light on stakeholders' perceptions of the amenities offered at marinas and ports, significant challenges in the yachting industry and safety measures in place for patrons.

The study aims to assess and find out the preference of street-foods amongst the foreign tourists visiting India. It will also discuss in detail the important factors that lead to the selection of street-foods outlining the relevance of food as a destination attraction.

The study applied the use of location intercept technique through one to one interview using a structured survey scale to take the responses from 586 outbound foreign tourists at the departure gates of International Airport at New Delhi. The street-food preference of foreign tourists was analysed using the analytical hierarchical process model and Chi-square statistics.

This study resulted in identification of 18 street-foods which were preferred mostly by the foreign tourist in India, with Tandoori Chicken tikka being the most favoured and Kathi Kebab being least preferred. This study also confirmed that amongst the all factors which were considered to have an influence on the street-food preference of foreign tourists only marital status was found to be insignificant.

This study suggested that street-food vending can be considered to be a strategic management instrument that can (re)create a destination image and sustain or rejuvenate tourist movements towards a gastronomically rich destination like India. It might help the shareholders in the street-food vending businesses across India to devise strategies to showcase India on a global gastronomic platform.

It is the first study which has tried to exploit the foreign tourists’ emotions through their street-food preference which can be used by the local street vendors to attract, reconnect and increase their repeat visits in India. It will also help sensitising the local street-food vendors including restaurants, catering joints and hotels to include the preferred delicacies in their operational menus for maximising the earnings from tourists.

This study seeks to determine the effect of sustainable practices on willingness to pay a price premium (WTPP) in the hotels and resorts in the Fiji islands. It will also assess how implementing these sustainable practices influences guest re-visit intentions.

A qualitative research technique was used which included in-depth interview sessions with ten Fijian resort managers and 15 hotel guests. The website of Etic Hotels was also used to gather data about the green practices provided by resorts and hotels. A non-random purposive sampling method was used to select respondents.

Results indicate that implementing sustainability practices has significantly and positively affected guest intentions to return to Fijian Hotels and resorts. The results also demonstrated that customers are willing to pay a higher price for the use of environmentally friendly practices in Fiji's hotels and resorts.

Though a few studies have been conducted examining the linkages between sustainable practices and the Fijian hotel industry, this article is a novel exploration of the use of sustainable practices in hotels and resorts and how they influence guest re-visit intentions and WTPP in Fiji Islands.

This study aims to find out various dimensions of the risk and benefit perceptions of the consumers of street food vendors. It will identify the reasons which affect consumer’s attitude and consumption patterns towards street foods, which bring about changes in their behavioural intentions (repurchase intention and word of mouth intention).

Five risk and two benefit factors were tested on a factor model by exploratory factor analysis using 26 constructs. Two-step approach was followed in which measurement model, having six constructs with 17 measurement items, were assessed, followed by the structural model. This study explained that the consumer attitude is affected by perceived risks and benefits. Further, the risk perception negatively affects the behavioural intentions. A conceptual model was framed to depict the relationships among variables and was empirically tested.

The results indicate that risk and benefit perception of consumers are not only inter-related but also responsible for their changes in attitudes towards the street foods. In the factorial analysis, it was found that perceived benefit factors, i.e. convenience and value, are responsible for positively influencing the attitude of consumers towards street food. The findings indicate that reducing risk perception and increasing benefit perception will positively change the patron’s attitude.

The data collection was done through a structured questionnaire specifically drafted to collect the relevant data for the study from the 658 street food consumers in Delhi. To examine the factorability of 26 items of risk/benefit perception, 586 observations were used.

The research aims to measure the effectiveness of collaborative learning exchanges transpired through digital tools and technologies (DT&Ts) employed by the mentor universities during the COVID-19 pandemic by conducting an empirical study on undergraduate students in Indian higher educational institutions (HEIs) under the mentorship program based on the corporate social responsibility (CSR) initiative. The pandemic scenario, its impact on the mentor university's social responsibility and the way DT&Ts can assist are investigated in this article.

The interactions with experts and students were conducted to explore the DT&Ts for learning exchanges. Next, structural equation modeling (SEM) was performed to validate the model and perform regression analysis. The quantitative data collection was made through questionnaires during the second deadly wave of COVID-19 that hit India.

The independent variables (IVs) such as the IT infrastructure support (IT_IS), virtual collaborative tools (VCTs) and future-oriented technologies (FOTs) have a significant impact on the CSR learning outcomes (CSR_LOs) of undergraduate students under the mentorship program. However, IV research instruments for innovation could not make a significant effect.

The IVs IT_IS, VCTs and FOTs influence the CSR_LOs, while RII does not have an influential impact.

As the online learning environment is expected to stay at least in a blended form, adequate CSR funding in infrastructure is necessitated to harness the full potential of this important resource, technology. The results of this empirical investigation affirm that IT_IS, VOTs and FOTs significantly impact CSR_LOs during the crisis. The study findings would encourage the mendtor universities and their stakeholders, including the mentee universities, to evolve and create an ecosystem for effective management of these resources to attain positive outcomes. The study findings can guide the mentor universities in managing uncertainties like pandemics and effectively using the earlier-mentioned critical resources for social responsibility. This research also allows the development of future applications adnd models in mentor-mentee universities for social responsibility, post-pandemic transformation and resilience.

The DT&Ts came to the immediate rescue during the pandemic and positively affected collaborative CSR_LOs by the mentor universities, but they have not evolved to a level where offline learning can be replaced entirely. Hence, it can be inferred that a hybrid model is preferable. The study also improves the understanding of how DT&Ts are being harnessed to aid collaborative learning in fulfilling the mentors' CSR in fatal emergencies. The purpose is to equip the education system through mentorship so that universities can sustain, innovate and grow even in trying times. Also, it discusses the dynamics of various DT&Ts for creating a sustainable learning environment and utilizing them to make the teaching prolific and influential.

There is a scarcity of literature regarding the learning outcomes realized through CSR initiatives and collaboration between mentor-mentee institutions. There is a need to understand how these knowledge exchanges continued despite the physical restrictions during the pandemic. In this direction, this study helps to understand how the DT&Ts played a critical role in continuing learning and keeping abreast in a knowledge society from the perspective of resource-based view (RBV) in these precarious situations.

The purpose of this paper is to evaluate and analyse the street food preferences of foreign tourists in Delhi. It will also try to find out the reasons for the selection of these foods by the tourists.

The data collection was done from 670 foreign tourists at the departure gates of Indira Gandhi International Airport, New Delhi. This study involved location intercept technique through face-to-face interviews and filling of structured questionnaire for taking the responses. The street food preference of the tourists is analysed using analytical hierarchy process model.

This study identified 17 street foods which were amongst the most preferred by the foreign tourist, with chicken tikka being the most favoured and paddu being least preferred. It was also found that tourists usually prefer street foods which are mild in taste and are hygienically prepared.

This study suggests that Indian street food presents a huge market for the foreign tourists that needs to be nurtured. It will help the stakeholders in the street food businesses in Delhi to devise strategies to promote food tourism, modify and align tourism products, enhance farming techniques and ultimately improve the destination image and branding of the place.

This is the first attempt to try to explore tourists’ street food preference and will help in maximising the influx of foreign tourists, as the concept of culinary tourism is on rise in India.

This study aims to empirically analyze the significance of various knowledge management (KM) elements to the environment in a military organization and establish the efficacy of performance indicators of civil organizations for a military organization.

The research methodology includes the development of a research model based on a comprehensive literature review. A sample of 454 Indian Air Force Veterans was obtained and structural equation modeling (SEM) analysis using statistical package for the social sciences (SPSS) analysis of moment structures (AMOS) was conducted to test the hypotheses. The study first employed exploratory factor analysis (EFA) for redefining the theoretical constructs and then confirmatory factor analysis (CFA) to test the hypotheses.

The study empirically establishes the significance of various KM elements on the knowledge environment that creates, stores, transfers and applies knowledge to achieve military objectives. Findings indicate the complexity of KM in a military setup while applying the performance measures used in the civil organization.

The study expects to expand the scope of the KM literature to the militaries of developing countries and provide a methodology to the leaders and practitioners in the military organizations, and to study the available KM practices, models and tools in the civil world.

To the best of the authors’ knowledge, the present research is one of the first to generate empirical insights into a knowledge environment in military organizations and test its relation with parameters used in civil organizations. The paper would significantly contribute to the underexplored area of KM in military organizations and infuse a theoretical rigor into the KM literature.