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For most of the past decade, it has been tough to find growth in consumer sectors such as packaged goods, media, food, and electronics. The proliferation of new brands and products has made operations more complex and expensive, while consolidation among retailers and the rise in private‐label store brands has shifted pricing power away from suppliers in household and packaged goods. A few consumer companies, however, are prospering or starting down new avenues to growth. These firms have moved beyond product innovation to emphasize demand innovation, which entails understanding the higher‐order needs of consumers, and then creating service and product solutions that directly address those needs. Mercer’s research has documented at least a dozen patterns of demand innovation in consumer markets. Some are relatively simple steps to enhance a product or service and thereby steal market share and expand margins. Others allow companies to leverage their assets in more radical ways, opening up entirely new opportunities. The experiences of Kraft, Procter & Gamble, and Netflix show how consumer companies can improve the consumer experience and find incremental ways to grow in the process.

Since conducting the literature review revealed that assessing quality in secondary schools has been an unexplored territory, and where most educational service quality research studies have mainly focussed on assessing quality from a student’s perspective in higher education, comes into play with a two-fold objective: first, to identify the quality dimensions most vital to students in a developing country such as Jordan, and then to develop a framework consisting of these dimensions; and second, to investigate the extent of satisfaction of students enrolled into international qualifications in Jordan by measuring the gap between expectations and perceptions. The paper aims to discuss these issues.

A focus group meeting consisting of experts in the field of secondary school education, specifically in internationally recognized qualifications, was conducted. These expert’s objective input helped develop the framework for assessing quality in secondary schools.

A framework was developed specifically to suit private secondary schools in Jordan with reference to the SERVQUAL model. The resulting questionnaire is intended to be distributed to over 200 students enrolled in an international qualification program among private schools in Jordan.

The framework could be considered as a form of reality check for schools supplying school administrations in Jordan with a suitable tool to measure whether they are exceeding their students’ expectations. This framework might not be applicable to public schools in Jordan, since it was customized to be applied in schools who have adopted international qualification(s).

This study contributes to quality service research that addresses the context of high schools in a developing Middle-Eastern country.

This paper utilizes the generic source of “community” to define a disaster community emphasizing disaster areas’ perceived boundaries and the social networks that fall within these boundaries. Three such “disaster communities” are proposed based on family‐kin, micro‐neighborhood, and macro‐neighborhood social networks. Utilizing an Israel national representative sample of (814) urban households residing in 150 municipalities, a set of hypotheses were tested regarding the impact of disaster communities on individual disaster preparedness behaviors. In general, more socially robust communities brought about greater levels of individual preparedness but with significant exceptions by type of preparedness. In addition, the predictive ability of such disaster communities on each preparedness component varied. Ethnic and educational composition of the networks had a negligible impact on disaster preparedness behaviors. Overall, the use of social network based disaster communities provides a sound theoretical and empirical foundation to study disaster behaviors.

This paper reviews the literature on hotel guest questionnaires, also commonly known in the industry as comment cards. Considered a hotel tradition, the ubiquitous questionnaire remains the primary method employed by mainstream hotels to elicit and record guest feedback despite shortcomings in data reliability and response rates. Hence questionnaires play a key facilitation role in the collection of guest feedback (guest–hotel dyad in hotel communication). The paper traces the history of questionnaire utilization in the hotel industry, and examines evolutionary changes in terms of form and function. A typology of questionnaire genre is constructed. Used either independently or in combination with other methods, the traditional paper guest questionnaire has been complemented or even superseded by e-based variants. Obsolescence threatens the paper questionnaire as technology uptake permeates the hotel industry. This paper considers a “service innovation” by using the questionnaire as a communication tool along the hotel–guest dyad. A back-to-basics approach potentially yields a valuable and cost-efficient guest service encounter opportunity whilst mitigating questionnaire data deficiencies.

This study examines the consumption of fruit and vegetable (FV) beverages, distinguishing between sugar content, whether from added sugar (AS) or naturally occurring sugar (NOS). While FV beverages are widely perceived as a healthier alternative to other beverages, concerns about their sugar content persist, particularly for AS-sweetened beverages. This study examines the situational contexts (e.g. physical context, social context and temporal conditions) and food pairing contexts (vice versus virtue foods) that influence the selection of AS- over NOS-sweetened FV beverages. Furthermore, it also examines how situational factors and food pairing contexts interact to shape individuals’ FV beverage selection behaviour.

This study used food diary data from March 2019 to May 2022 in South Korea, concentrating on the consumption of ready-to-drink FV beverages with food.

The results reveal specific situational contexts that increase the likelihood of choosing AS-sweetened FV beverages. In addition, AS-sweetened ones are more likely to be paired with vice foods, whereas NOS-sweetened ones are more likely to be paired with virtue foods. Furthermore, the study shows a significant interaction effect of the social context with paired food menus on FV beverage selection behaviour.

The consumer-centred approach of the study provides valuable insights into the decision-making processes behind FV beverage consumption. It validates that AS- and NOS-sweetened FV beverages are consumed in different situational contexts and with distinct food menus, enabling individuals to make healthier choices in their own consumption context.