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The purpose of this study was to compare South Korean female executives’ definitions of career success with those of male executives, identify their career development strategies for success and provide implications for research and practice. Two research questions guiding our inquiry included: How do female executives’ definitions of career success differ from those of male executives? What career development strategies do male and female executives use for career success?

A basic qualitative research design was used and semi-structured interviews were conducted with 15 male executives and 15 female executives in diverse corporations by using an interview protocol of 13 questions regarding participants’ background, definitions of career success and final thoughts. To analyze the interview data, we used both NVivo 11 and a manual coding method.

Gender differences were detected in the participants’ definitions of career success and success factors. As previous studies indicated, male and female executives had different perspectives on career success: men tended to define career success more objectively than women. Many male executives, through experiencing transforming changes in their careers, began to appreciate work–life balance and personal happiness from success. Gender differences were also detected in their career development challenges, meanings of mentors and networking activities. While work stress surfaced as a challenge that men faced, experiencing the token status in the gendered workplace was a major challenge for female participants.

In this study, three research agendas are presented, needing further investigation on career success, women’s token status and comparative analyses.

Three implications for practice have been provided, including organizational support, government’s role and HRD’s role.

Gender differences in this study were not as distinctive as previous literature has indicated. Some male executives valued more subjective career success than others, while a few female executives spoke of more objective definitions than others. These subtle differences could be captured through in-depth interviews. By hearing the participants’ stories, both objective and subjective definitions of success, for both genders, could be observed, which might not have been possible in quantitative research. In addition, the study findings reflect the nature of a uniquely Korean context. The participants worked in a Confucian and military culture, which operates in hierarchical structures and the command and control system, coupled with a heightened camaraderie spirit in the workplace.

The purpose of this paper is to examine the efficacy of microbial elimination using different sanitizers in raw vegetables (cherry tomatoes, spring onions, Chinese chives, and chicory) and to analyze the efficacy of Escherichia coli O157:H7 reduction by type of sanitizer and vegetable.

To assess the sanitizing effects of microbial elimination by variety of vegetable, the samples were grouped into four different washing methods: control (no sanitizer), 100 ppm chlorine, 100 ppm electrolyzed water, and 200 ppm electrolyzed water after prewashing. Subsequently, quantitative microbiological experiments were conducted to assess aerobic mesophilic plate count (APC), coliform, E. coli, and Bacillus cereus, and sensory changes of the sanitized vegetables were tested. Thereafter, measurement of the sanitizing effects on bacterial reduction after inoculation with E. coli O157:H7 was conducted.

The microbial levels of four types of vegetables ranged from 3.37 to 5.24 log CFU/g for APC, 2.41 to 5.57 log CFU/g for E. coli, 0.25 to 5.40 log CFU/g for coliform, and 0.83 to 5.44 log CFU/g for B. cereus. After three types of sanitizing treatments, microbial reduction effects showed 0.94-1.84 log CFU/g for APC, 0.56-1.00 log CFU/g for E. coli, 0.18-1.26 log CFU/g for coliform, and 0.56-1.23 log CFU/g for B. cereus (p<0.05). In sensory evaluation, there were no significant differences in taste and flavor between with and without sanitizing treatments. Regarding bacterial reduction after inoculation with E. coli O157:H7, the microbial reduction on vegetables was shown to be in the range of 0.27-1.57 log CFU/g with 100 ppm sodium hypochlorite, 0.66-3.07 log CFU/g with 100 ppm electrolyzed water, and 0.79-2.55 log CFU/g with 200 ppm electrolyzed water. Chicory, cherry tomato, and spring onion showed significant reduction levels of E. coli O157:H7 after sanitation (p<0.05).

This study revealed that different sanitization methods are required for different types of vegetables. Electrolyzed water treatment (100 ppm) is a more effective and safe method of washing raw vegetables. Given that the main purpose of sanitizing fresh-cut produce is to maximally reduce microorganism levels, different methods of sanitizing fresh-cut produce with an adequate washing method should be used according to vegetable type.

This study aims to examine the relationship between board capital and firm performance in the Chinese tourism industry.

The study’s sample includes firms from the Chinese hotel, air transportation/travel and catering industries. This study explores the governance environment in tourism industries. This study estimates three dimensions of the board, including education, expertise and directors interlock. These dimensions are further grouped as human capital (i.e. education and expertise), social capital (interlocks) and board capital (sum of social and human capital). Ordinary least square regressions with multiple robustness tests are used to investigate the effect of board capital on firm value in Chinese listed tourism firms during 2005–2018.

This study finds that board capital positively impacts firm performance in its dimensions of human and social capital. This study also highlights the two important ownership contexts, namely, institutional investors and state-ownership, that shape the board capital-firm performance association in the Chinese tourism industry.

The findings suggest that board capital plays a significant role in corporate decisions. The results illustrate that higher board capital improves both governance mechanisms and resource provision roles of the board, resulting in higher firm value. The results further offer implications for managers and shareholders of tourism firms when electing directors as shareholders’ representatives.

The study has two important contributions. First, it extends the prior literature of firm value by considering the board’s human and social dimensions in the tourism sector. Second, contrary to prior research on board, this study takes three facets of board capital, education, expertise and interlocks that improve governance mechanisms and bring new resources in the shape of skills, knowledge and expertise.

This paper aims to examine diners’ luxury restaurant consumption behavior by incorporating diner expectations into a modified Mehrabian–Russell model. Consumers dine at luxury restaurants for reasons beyond fulfilling basic needs. However, little is known about the factors that contribute to diners’ emotions and loyalty toward luxury restaurants.

To examine the proposed six hypotheses, qualitative and quantitative studies were performed. Following exploratory qualitative research, 310 consumers who dined at Taiwan’s five-star hotel restaurants were recruited for the main study. Data were analyzed using structural equation modeling.

The results show that restaurants’ stimuli influence diners’ positive and negative emotions (organisms), which, in turn, affect their loyalty toward luxury restaurants (responses). Furthermore, customers with different levels of expectation react differently to stimuli.

This study offers new empirical support for the proposition that diner expectation plays a role in building customer loyalty and, thereby, shades both theoretical and managerial understanding of the luxury restaurant consumption process.

This study conceptualizes diners’ loyalty toward luxury restaurants (e.g. revisiting and recommending luxury restaurants) by examining the influence of restaurants’ stimuli, diners’ emotions and customers’ expectations toward luxury restaurants. Additionally, this study offers some managerial implications for practitioners.

Consumers dine at luxury restaurants for reasons beyond fulfilling basic needs; however, little is known about the factors that contribute to diners’ loyalty. The purpose of this paper is to examine diners’ luxury restaurant consumption behavior by incorporating product knowledge into a modified Mehrabian-Russell model.

Following exploratory qualitative research, 238 consumers who have dined at Hong Kong’s Michelin-starred luxury restaurants were recruited for the main study. The data were analyzed through structural equation modeling.

The results show that luxury restaurants’ stimuli (i.e. food quality, service quality, and atmospherics) influence diners’ emotions, which in turn affect their brand loyalty. Furthermore, food quality can directly influence diners’ loyalty toward the restaurant. Third, diners’ product knowledge can moderate the relationships between restaurant stimuli and diners’ emotion.

This study offers new empirical support for the proposition that product knowledge has a role in building brand loyalty and thereby shades both theoretical and managerial understanding of the luxury restaurant consumption process.

This study is one of the first to conceptualize diners’ loyalty toward luxury restaurants by examining the influences of restaurants’ stimuli and diners’ knowledge toward luxury restaurants. In addition, this study puts forth some managerial implications for practitioners.

This study examines the effect of design quality (i.e. appearance, navigation, information and interactivity) on cognitive and affective involvement leading to continued intention to use the online learning application.

We assume that design quality potentially contributes to enhance the individual's involvement and excitement. An experimental prototype is developed for collecting data used to verify and validate the proposed research model and hypotheses. A partial-least-squares approach is used to analyze the data collected from the participants (n = 662).

Communication, aesthetic and information quality revealed to be strong determinants of both cognitive and affective involvement. However, font quality and user control positively influence cognitive involvement, while navigation quality and responsiveness were observed as significant indicators of affective involvement. Lastly, cognitive and affective involvement equally contribute to determining the continued intention to use.

This study will draw the attention of designers and practitioners towards the perception of users for providing appropriate and engaging learning resources.

Prevalent research in the online context is focused primarily on cognitive and utilization behavior. However, these works overlook the implication of design quality on cognitive and affective involvement.

The purpose of this study is to interpret consumers' emotion in their consumption experience in the context of mobile commerce from an experiential view. The study seeks to address concerns about the experiential aspects of mobile commerce regardless of the consumption type. For the purpose, the authors aims to propose a stimulus‐organism‐response (S‐O‐R) based model that incorporates both utilitarian and hedonic factors of consumers.

A survey study was conducted to collect data from 293 mobile phone users. The questionnaire was administered in study classrooms, a library, or via e‐mail. The measurement model and structural model were examined using LISREL 8.7.

The results of this research implied that emotion played a significant role in the mobile consumption experience; hedonic factors had a positive effect on the consumption experience, while utilitarian factors had a negative effect on the consumption experience of consumers. The empirical findings also indicated that media richness was as important as subjective norms, and more important than convenience and self‐efficacy.

Few m‐commerce studies have focused directly on the experiential aspects of consumption, including the hedonic experience and positive emotions among mobile device users. Applying the stimulus‐organism‐response (S‐O‐R) framework from the perspective of the experiential view, the current research model is developed to examine several utilitarian and hedonic factors in the context of the consumption experience, and indicates a comparison between the information processing (utilitarian) view and the experiential (hedonic) view of consumer behavior. It illustrates the relationships among six variables (i.e. convenience, media richness, subjective norms, self‐efficacy, emotion, and consumption experience) in a mobile commerce context.

The purpose of this paper is to evaluate hygro-thermo-mechanically induced normalized stress intensity factor (NSIF) of an edge crack symmetric angle-ply piezo laminated composite plate (PLCP) using displacement correlation method.

In the present work, the governing equations are solved through conventional finite element method combined with higher order shear deformation plate theory utilizing the micromechanical approach.

The effects of crack length, the thickness of the plate and piezoelectric layer, stacking sequences, fiber volume fraction, position of piezoelectric layer, change in moisture and temperature, and voltage on the NSIF are examined. The numerical results are presented in the form of a table for the better understanding and accuracy. The present outlined approach is validated with results available in the literature. These results can become a benchmark for future studies.

The mathematical models theoretically have been developed by considering different parameters. The results are generated using MATLAB 2015 software developed by the authors’ side.

The fracture analysis of a single edge crack PLCP with the effect of a piezoelectric layer at the different location of cracked structures, plate thickness, and actuator voltage and hygro-thermo loading is the novelty of research for health monitoring and high-performance analysis.

This paper develops C++ and Fortran-90 solvers to establish parallel solution procedures in a finite element or meshless analysis program using shared memory computers. The paper aims to discuss these issues.

The stiffness matrix can be symmetrical or unsymmetrical, and the solution schemes include sky-line Cholesky and parallel preconditioned conjugate gradient-like methods.

By using the features of C++ or Fortran-90, the stiffness matrix and its auxiliary arrays can be encapsulated into a class or module as private arrays. This class or module will handle how to allocate, renumber, assemble, parallelize and solve these complicated arrays automatically.

The source codes can be obtained online at http//myweb.ncku.edu.tw/∼juju. The major advantage of the scheme is that it is simple and systematic, so an efficient parallel finite element or meshless program can be established easily.

With the minimum requirement of computer memory, an object-oriented C++ class and a Fortran-90 module were established to allocate, renumber, assemble, parallel, and solve the global stiffness matrix, so that the programmer does not need to handle them directly.