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This study aims to present a Faculty-Led Program applied in two contrasting countries, the USA and Peru, focused on the supply chain management of food and beverages to demonstrate its benefits in human capital development. This Faculty-Led Program provides valuable opportunities to acquire skills and knowledge in foreign environments.

Students from Universidad del Pacífico and Rochester Institute of Technology were exposed to the food and beverages industry in Lima and New York. The theory will be presented to justify the program’s positive impact on the human development of the participating countries and empirical evidence of training capabilities that it allowed, according to the theoretical framework proposed by (Braskamp et al., 2009), to identify dimensions of learning. The study was based on primary data collected from 20 students from Universidad del Pacífico through a participant observation approach, retrieving a final essay project and the students’ testimonies at the end of the program implemented in other similar studies in Peru (Simone, 2021). The data were categorized into three domains and then summarized to provide key insights. In this case, the methodology is qualitative, but the data were also subjected to statistical analysis.

The results suggest that knowledge of the value chain of food and beverages obtained in this program was successfully consolidated. The learning outcomes from this method were obtained through students’ projects aimed to share the learned global practices with the industry and were materialized in three domains: the cognitive domain, with students recognizing and valuing cultural aspects; the interpersonal domain, students learned from social interactions with stakeholders; and the intrapersonal domain, students showed high acceptance of US culture within the course context, though their affect toward it was more potent than toward their own culture. These domains allowed students to assess how such international experience impacted their learning in more than just the academic outcome.

The study relies on self-reported subjective methods in the short term since it summarizes students’ perspectives, expressed in a final written essay, regarding three main dimensions of learning. Besides, the process assesses the improvement of those dimensions through a participant observation approach and collecting testimonies. More objective, comparable outcomes could be achieved in the medium term by evaluating the participants’ performance in the business world.

This paper presents a conclusive application of the Faculty-Led Program, which exposed students to the diverse food and beverage industry in Lima and New York, providing valuable insights through field studies and allowing them to experience both cultures and different realities. They recognized technological advancements and delays applicable to both countries, benefiting future managers and planners in workforce development. The firsthand experience taught students practical skills and perspectives for effective industry management. To the best of the author’s knowledge, this is the first research in Peru focused on a short-term study abroad program based on the food and beverage supply chain industry to identify its value and contribution to a more holistic human capital development.

This study aims to examine the use of robot technologies in the food and beverage sector, an important component of the tourism industry, to reduce unskilled labor in the sector. The discussion is based on a review of the literature.

This paper presents a qualitative study that explores the impact of robotization on the perception of unskilled labor in the food and beverage business in general.

Robotic technologies, which have become prominent in the industry 4.0 era, can potentially eliminate the perception of “unskilled labor” in the tourism sector and make it a more desirable field to work in. This shift could encourage people to pursue skilled jobs with a stronger cognitive aspect, leading to an improvement in quality of life due to time savings and greater employment stability.

This research emphasizes the significance of implementing robotics in the food and beverage business, which is an important component of the tourism sector, to reduce the number of unskilled workers in the sector.

Probiotic coadministration with soy beverages has been shown to have favorable results in human health. This study aims to conduct a systematic review of randomized clinical trials to examine the effect of probiotic soy beverages (PSB) on human health aspects such as lipid profile, oxidative stress and kidney function.

The study was conducted based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Relevant articles were extracted from PubMed, SCOPUS, Web of Science, Science Direct and Google Scholar up to April 2024. This paper searched all databases using the following keywords: (“Soy milk” OR “Soy beverage” OR “Fermented soy milk” OR “Soy Fermented Beverages”) AND (“Probiotic” OR “Probiotics”). The literature search did not consider language, age and publication date restrictions.

A total of 2,183 subjects were included in this review. PSB beneficially decreased low-density lipoprotein cholesterol and total cholesterol levels and increased high-density lipoprotein cholesterol. PSB beneficially affected superoxide dismutase, glutathione peroxidase, glutathione reductase and glutathione. PSB decreased serum creatinine and increased estimated glomerular filtration rate. Cystatin-C and progranulin decreased significantly in the PSB group. PSB had no significant effect on anthropometric indices, while decreased systolic and diastolic blood pressure.

This study provides a brief overview of the effect of PSB on lipid profile, oxidative stress, inflammation and kidney function for the first time.

Better identification of comfort preferences and occupant behaviour drivers is expected to improve buildings’ user-centred designs and energy operations. To understand the underline drivers of occupant behaviours in office buildings, this study aims to evaluate the inter-relationships among occupant energy behaviours, indoor environmental quality satisfaction, user control and social-psychological factors influencing occupant behaviours in New Zealand offices.

Using an occupant perception survey, this study identifies the occupant behaviour patterns based on multi-domain comfort preferences. A case study was conducted in five office spaces of a university in Auckland, New Zealand. Data were collected from 52 occupants and analysed using descriptive and binary logistic regression analysis. Indoor environmental quality, user control, motivational, opportunity and ability factors were the independent variables considered. A model to predict the behaviours using environmental, building and social-psychological aspects was developed.

The results showed that the primary sources of indoor environmental quality discomfort were related to thermal and air quality, while occupants’ indoor environmental quality satisfaction correlated with their comfort preferences. The outcomes emphasise how the connection between building systems and occupants’ comfort preferences affect the choice of occupant behaviours in offices. Also, the primary occupant behaviours were drinking hot and cold beverages, opening/closing windows and internal doors and adjusting clothing. The binary logistic regression analysis showed that occupants’ perceived user control satisfaction is the main driver for increasing window actions. No other independent variable showed a statistically significant association with other behaviours.

This study adopted a novel approach to assess the combined effects of comfort preferences, occupant energy behaviours and various environmental, building and socio-psychological factors for modelling energy-saving behaviours in office buildings.

This study aims to analyze the relationship between the alcohol brewing industry and the macroeconomic variables of the emerging market of Asia.

The study uses secondary data for the period of 32 years and applies the autoregressive distributed lag-error correction method (ARDL-ECM) approach to understand short- and long-run dynamics in the alcohol industry by considering macroeconomic variables.

The findings of the study confirm the existence of a long-run relationship between the alcohol brewing industry and the macroeconomic variables considered for this study.

The authors present a few limitations of this study. First, this study uses secondary data originating from one of the emerging markets of Asia. Second, the study is solely conducted from an economic perspective rather than from a social or health perspective. Finally, the study considers the data originating from the organized sector of the alcohol industry of India.

The study will be helpful to the researchers in guiding the future course of research in the area of the alcohol industry. This study can be helpful to the policymakers in framing the National Alcohol and taxation Policy. This study also helps both the producers and exporters to strategize sustainable production and trade of alcoholic beverages.

To the best of the authors’ knowledge, this study is the first of its kind to analyze the alcohol industry from the macroeconomic perspective through the ARDL-ECM approach.

Extreme weather events are on the rise around the globe. Nevertheless, it is unclear how these extreme weather events have impacted the supply chain sustainability (SCS) framework. To this end, this paper aims to identify and analyze the aspects and criteria to enable manufacturing firms to navigate shifts toward SCS under extreme weather events.

The Best-Worst Method is deployed and extended with the entropy concept to obtain the degree of significance of the identified framework of aspects and criteria for SCS in the context of extreme weather events through the lens of managers in the manufacturing firms of a developing country-Nigeria.

The results show that extreme weather preparedness and economic aspects take center stage and are most critical for overcoming the risk of unsustainable patterns within manufacturing supply chains under extreme weather events in developing country.

This study advances the body of knowledge by identifying how extreme weather events have become a significant moderator of the SCS framework in manufacturing firms. This research will assist decision-makers in the manufacturing sector to position viable niche regimes to achieve SCS in the context of extreme weather events for expected performance gains.

Food marketing has long been recognized to influence food preferences, consumption and health, yet little is known about the nature and extent of food marketing to young adults – especially with respect to their real-world encounters with food marketing and the appeals they find persuasive. This study aims to engage young adults to explore the persuasive power of food marketing and its platforms of exposure.

Participatory research with 45 young adults, who used a specially designed mobile app to capture the food marketing they encountered for seven days, including information on brand, product, platform and “power” (i.e. the specific techniques that made the advertisement persuasive).

A total of 618 ads were captured for analysis. Results revealed the dominance of digital platforms (especially Instagram, comprising 43% of ads), fast food and beverage brands (48% of ads) and the top persuasive techniques of visual style, special offer and theme.

This study uniquely draws from framing theory to advance the notions of selection and salience to understand food marketing power. It is the first study of its kind to provide a comprehensive look at the platforms and persuasive techniques of food marketing to adults as selected, captured and tagged by participants. It provides timely insights into young adults and food marketing to adults, including where it is encountered, the (generally unhealthy) brands and products promoted and how it is made meaningful.

In this vein, this paper aims to provide empirical evidence on the following questions: Which expansion strategies offer better operational and economic performance? What effects does performance-related diversification have? How do other factors such as size, quality, service offered, location or seasonality interact with performance.

In this paper, the analysis of the effects of growth strategies and hotel attributes on performance is carried out with a sample of 255 hotels that operate internationally. Using panel data and quantile regression, this study evaluates the effect of expansion and diversification on the hotels’ performance.

From these findings, it appears that the equity strategy (own hotels) outperforms non-equity strategies (hotels under rental, franchise and management contract) at the operational level. However, the economic return of the property, both adjusted and unadjusted to risk, is lower under the property ownership strategy than under the franchise and management strategies because, in general, it requires a higher investment. Regarding diversification, the growth strategy based on related diversification in food and beverage services has a negative impact on performance, calling into question the synergies between the two businesses. However, an exception to this effect is seen among those hotels, mainly those in the Caribbean, that opt to provide all-inclusive services, since these hotels achieve better occupancy rates and more stable results.

This study has not taken into account the effect of hotel property revaluation on the performance of the ownership strategy, as there is no information on the historical average revaluation at the level of each individual hotel. This study has also been unable to include information regarding the level of competition and seasonality of sales.

This paper considers a wide number of factors that can influence the performance of hotels. Second, this is the only paper that studies the impact of growth strategies from the point of view of the hotel chain. Also, the sample considered uses data at the individual level on hotels and this research analyses not only operational performance but also economic performance.

Product rebranding is increasingly popular, but brand managers are sceptical about its implications on brand loyalty (BL). Given the limited empirical literature on the subject, this study examines the interrelational effect of brand attachment (BA), brand distinctiveness (BD) and consumer attitudes (CA) towards product rebranding on brand loyalty (BL).

The study adopted the quantitative survey design and used questionnaire to gather data from 349 consumers of rebranded water, alcoholic and non-alcoholic beverages. Structural equation modelling was used to analyse the data. This study integrates psychology theories into brand management research to propose and test a holistic model.

The study found a significant effect of BA on CA toward product rebranding, and CA toward product rebranding fully mediates the relationship between BA and BL. Furthermore, BD has a significant effect on BL, and further moderates the relationship between BA and BL.

This study offers a fresh theoretical foundation, conceptual clarity and understanding of how rebranding specific brand elements affect the attitudes and BL of consumers who are emotionally connected to a brand. This paper offers practical insights into the implication of product rebranding on CA, BD and BL. It reveals a holistic guidance to brand managers on how to use their unique knowledge about their consumers to create distinctive brands and emotional affection, passion and connections to their brands.

Producers of specialty products that apply nonindustrial production techniques to deliver high quality and authenticity to niche markets define themselves in opposition to industrial production. This forces them to strike a delicate balance between, on the one hand, emphasizing the symbolic value related to quality, creativity and distance from traditional industrial production, and on the other hand, ensuring profitability through commercial orientation. This paper aims to explore how new and established firms benefit from a different balance between a strategic orientation toward creativity and the symbolic value of specialty products and commercialization.

Based on survey data from 99 specialty coffee roasters, this study uses statistical regression models to analyze how new versus established firms benefit from a strategic orientation toward creativity versus commercialization.

The authors find that firms benefit from shifting the balance from a strategic orientation on creativity in new firms to a strategic orientation on commercialization in more established firms. This shift increases the likelihood that firms’ passion and creativity lead to commercial success.

The findings demonstrate the importance of strategic orientation and emphasize that business owners need to revisit and adjust their strategic orientation as their businesses develop.