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During the last decade the demand to comprehend the overarching success factors of the multilocation process in distant countries such as China has increased significantly. In this context, the purpose of this paper is to explore and understand the nature and scope of the collaboration between the public support services (PSS) in China and the Spanish enterprises which decided to be multilocated there.

The present study examines the necessity of the PSS in China by employing a review of literature as well as both quantitative and qualitative surveys from 31 Spanish companies multilocated in China.

The main conclusions highlight the fact that the PSS do not seem to have a big and homogenous influence on the multilocation process, although those companies with higher levels of commitment that have been operating in China for a longer time have used it more frequently.

While other studies of multilocation have isolated the companies from their host environment, the aim of this paper is to evaluate the weak links between the PSS and companies in a culturally and psychically distant market. By providing an insight into the dynamics of how firms interact and collaborate with the PSS, this study contributes to guiding policy makers and managers in designing and implementing strategies to support enterprises in the multilocation process in China.

This study explores the preferences for learning methods among the students of seven engineering disciplines in a Spanish technical university. The purpose of this paper is to investigate the students' views and from them contribute to the knowledge of the effectiveness of learning methodologies.

An online anonymous questionnaire survey was adopted to collect students' perceptions. Seven learning methods were compared in seven engineering degrees. The authors sampled 1660 students, and 426 completed responses were analysed. In addition to a descriptive analysis of the results, a multiple correspondence analysis (MCA) was performed using R data processing software.

It was found that project-based learning and problem-based learning were perceived as the more effective ones. MCA identified response patterns between the preference and the efficiency of learning methods showing that students can be classified into two groups according to their preferred level of activeness in learning.

The study focusses on a single technical university and not all engineering degrees could be sampled. However, five different engineering fields were studied and no significant differences among them were found.

The results add up to the known literature showing that students have different learning needs and consequently they perceive some methods as more effective. Instructors can use this information to strengthen their learning activities. Results also suggest that students can be classified into two groups in relation to their level of activeness in learning. This can also help to enhance general student motivation if two paths with different levels of activeness are planned.

No previous studies have compared several learning methods in different engineering fields. Thus, this study contributes to fill this gap and contributes to the body of evidence around learning methodologies from the perspective of students.

This study aims to identify how Spanish consumers’ extrinsic preferences for food have evolved by examining the extant literature on food preferences in Spain, focusing on food-related attributes and food-related values.

This study is based on a synthetic review of the extant academic literature on Spanish consumer preferences for food-related attributes and food-related values from the mid-20th to the 21st century. This study uses key economic and social milestones that are most likely to influence food value chain actors to show how consumer preferences have evolved over the study period.

Spanish consumer food attribute preferences expanded as the food sector of the nation continued to grow, and value preferences showed a similar pattern from the mid-20th to the 21st century. The drivers of these preferences were trust, lifestyle, education (campaigns), sociodemographic factors and purchasing power.

Evaluating the extant literature’s contribution to consumer preferences for food-related attributes and values is important because it can aid in understanding the hierarchy and variety of consumers’ food preferences as well as the factors that drive these preferences. To the best of the authors’ knowledge, this study is the first to explore how Spanish consumer preferences evolved between the mid-20th and 21st centuries.