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Based on the mentoring literature, this study aims to explore the mentoring functions developed by the travel industry and develop a multiple mentoring function scale (MMFS) for tour leaders.

Study One of this research involved in-depth interviews with 23 tour leaders for establishing the initial question bank and pilot test scale. In Study Two, the initial scale was pilot tested by 225 tour leaders for identifying the factor structure through exploratory factor analysis. In Study Three, the model was verified through confirmatory factor analyses of 251 calibration samples. In Study Four, cross-validation was verified by 227 validation samples.

In Study One, through the content analyses, an initial question bank of 51 questions was established. The question bank was reviewed by 15 experts, resulting in the development of a pilot test scale of 36 questions. In Study Two, 16 questions were retained after the initial scale was pilot tested, and four dimensions were identified, including career competency, reverse mentoring, career development and psychosocial functions. In Study Three, the model was verified through confirmatory factor analyses and confirmed to have good reliability and construct validity. Finally, a first-order, four-factor scale that consisted of 16 questions was established. In Study Four, cross-validation was verified.

MMFS establishment underwent a rigorous development process, and the scale’s reliability and validity are supported. It is suggested that future research should develop and construct a multifunctional model for tour-leading professionals based on the MMFS to evaluate the long-term impact of the MMFS.

Previous studies have mainly focused on typical mentoring functions. Multiple mentoring functions derived from the characteristics of tour leaders and guides have rarely been discussed. This research can fill the gap in the application of mentoring system to human resource management research in the tourism industry. As a result, this four-dimensional multiple mentoring functions scale provides a progressive perspective and be regarded as the first version of the scale development in the tourism industry.

基于师徒文献, 本研究探讨了旅游业的师徒功能, 并为旅游领队发展多元师徒功能量表（MMFS）。

研究一, 涉及与 23 位领队的深度访谈, 以建立初始题库和预试量表。研究二, 初始量表由225名领队进行试测, 通过探索性因素分析确定因素结构。研究三, 通过验证性因素分析251个校准样本以验证模型。研究四, 由 227 个验证样本进行复合效化。

研究一, 经过内容分析, 建立了51道题的初始题库。初始题库由 15 位专家审阅, 最终形成36 个问题的预试量表。研究二, 预试量表进行预试后, 保留了16个问题, 确定了四个构面, 包括职业能力、反向师徒、职业发展和社会心理功能。研究三, 通过验证性因素分析对模型进行验证, 证实具有良好的信度和建构效度。建立了一个由 16 个题项所组成的一阶四因素量表。研究四, 复合效化获得验证。

过往的研究主要集中在典型的师徒功能上。很少有人讨论基于领队和导游的特点而衍生出的多元师徒功能。本研究填补了师徒制在旅游行业人力资源管理研究中的应用空白。因此, 这四个构面的多元师徒功能量表提供了一个渐进的视角, 被视为量表发展的旅游业第一版。

MMFS的建立经历了严格的开发过程, 量表的信度和效度得到支持。建议未来的研究应基于 MMFS开发和建构旅游领队专业人士的多元功能模型, 以评估MMFS 的后续影响。

Basándose en la bibliografía sobre la mentoría, este estudio exploró las funciones de mentoría desarrolladas por el sector de los viajes y elaboró una escala de funciones de mentoría múltiple (MMFS) para guías y jefes de grupo turísticos.

En el Estudio Uno de esta investigación se realizaron entrevistas en profundidad a 23 guías turísticos para establecer el banco de preguntas inicial y la escala de prueba piloto. Estudio Dos, la escala inicial fue sometida a una prueba piloto por 225 guías de tours para identificar la estructura factorial mediante un análisis factorial exploratorio. Estudio Tres, el modelo se verificó mediante análisis factoriales confirmatorios 251 muestras de calibración. En el Estudio Cuatro, la validación cruzada se verificó mediante 227 muestras de validación.

Estudio Uno: a través de los análisis de contenido, se estableció un banco de preguntas inicial de 51 preguntas. El banco de preguntas fue revisado por 15 expertos, lo que dio lugar a la elaboración de una escala de prueba piloto de 36 preguntas. Estudio Dos, se retuvieron 16 preguntas, tras la prueba piloto de la escala inicial, y se identificaron cuatro dimensiones, que incluían la competencia profesional, la mentoría inversa, el desarrollo profesional y las funciones psicosociales. Estudio Tres, el modelo se verificó mediante análisis factoriales confirmatorios y se confirmó que tenía una buena fiabilidad y validez de constructo. Por último, se estableció una escala de primer orden y cuatro factores que constaba de 16 preguntas. En el Estudio Cuatro, se verificó la validación cruzada.

Los estudios anteriores se han centrado principalmente en las funciones típicas de la mentoría. Rara vez se han tratado las funciones múltiples de mentoría derivadas de las características de los guías y jefes de grupo turísticos. Esta investigación puede llenar el vacío existente en la aplicación del sistema de mentoría a la investigación de la gestión de recursos humanos en la industria turística. Como resultado, esta escala de funciones de mentoría múltiple de cuatro dimensiones proporciona una perspectiva progresista y puede considerarse como la primera versión del desarrollo de la escala en la industria turística.

El establecimiento de la MMFS se sometió a un riguroso proceso de desarrollo, y la fiabilidad y validez de la escala están respaldadas. Se sugiere que en futuras investigaciones se desarrolle y construya un modelo multifuncional para guías profesionales de turismo basado en la MMFS para evaluar el impacto a largo plazo de la MMFS.

Construction insurance has been advocated as a useful financial means to transfer risks and mitigate potential project losses. However, there is a general reluctance to purchase construction insurance in China. The purpose of this paper is to develop an extended theory of planned behavior (TPB) model to understand and predict contractors’ construction insurance purchasing intention.

Quantitative data were collected through a questionnaire survey. The respondents comprise 130 project directors/managers and contract managers/administrators who were involved in or familiar with the construction insurance purchasing or managing. Data were analyzed using structural equation modeling.

This study developed an extended TPB model to explain the contractors’ intention formation. The results indicated that the insurance purchasing intention was mainly influenced by attitudes and subjective norm, rather than perceived behavioral control. The analyses also revealed that the added variables (risk perception and past experience) had a significant impact on the attitudes and perceived behavioral control.

This study identified the factors leading to Chinese contractors’ low willingness to purchase construction insurance by extending the TPB model to the context of construction insurance purchasing. The extended TPB model may serve as a theoretical framework and basis for the Chinese contractors, insurers, and regulators to understand the root causes of contractors’ low willingness to purchase construction insurance and make joint efforts to address the risks and insurance in the construction industry.

An investigation has been performed on the improved solder wettability of oxidized aluminum (Al) with lead-free solder (96.5Sn-3.5Ag) using Ar-H₂ plasmas. The lead-free solder wettability was raised from 62.2 per cent wetting for Al oxidized in air at 250 C for 4 h to 98.4 per cent wetting of oxidized Al modified by Ar-H₂ plasmas at a certain H₂ flow rate. This study aims to gain insight on the surface characteristics of Al affecting the solder wettability with a liquid lead-free solder.

Ar-H₂ plasmas at certain H₂ flow rates are intended to reduce Al oxides on the surfaces of oxidized Al substrates both by physical bombardments via Ar plasmas and chemical reductions with H₂ plasmas, while Al substrates are exposed in Ar-H₂ plasmas to improve the solder wettability with a liquid lead-free solder.

Surface characteristics of oxidized Al substrates have been identified to play key roles for enhanced lead-free solder wettability using Ar-H₂ plasmas. A decrease in polar surface free energy and an increase in dispersive surface free energy on the surfaces of oxidized Al substrates are exploited to advance the lead-free solder wettability. Decreased composition ratios of O to Al, detected by X-ray photoelectron spectroscopy (XPS) for oxidized Al substrates, are crucial for improved lead-free solder wettability.

XPS is typically used to analyze the surface compositions of Al oxides. To provide a rapid and non-expansive method to identify the surfaces of Al substrates prior to soldering to assure lead-free solder wettability, this study proposes a measurable skill, a so-called sessile drop test method, to investigate surface free energies such as total, polar and dispersive surface free energy on the surfaces of Al substrates, to illuminate how the lead-free solder wettability of oxidized Al is improved by Ar-H₂ plasmas.

The purpose of this paper is to investigate the antecedents of manager voice in Chinese business from the theory of plan behavior perspective. The paper focuses on how antecedents including organization‐based self‐esteem, psychological ownership, and supervisor‐subordinate guanxi influence manager voice. It also examines the cross‐level moderating effect of Chinese indigenous leadership style authoritarian leadership on the relationships between antecedents and manager voice.

A literature review on manager voice, organization‐based self‐esteem, psychological ownership, supervisor‐subordinate guanxi, and authoritarian leadership provided the model and hypothesis. Using a sample of 262 supervisor‐subordinate dyads collected in Chinese business, a cross‐level analysis was conducted to test the model and hypothesis.

The results of hierarchical linear modeling show that on a individual level, in comparison with the organization‐based self‐esteem and psychological ownership, supervisor‐subordinate guanxi is a more critical factor influencing manager voice; on a group level, authoritarian leadership is negatively related to manager voice; and authoritarian leadership moderates the relationship between the supervisor‐subordinate guanxi and the manager voice: for weak authoritarian leadership group, the positive relationship between supervisor‐subordinate guanxi and manager voice is stronger.

It was a cross‐sectional study, and the samples were limited to Chinese business. It is necessary to replicate this research in other organization contexts. The results indicate that indigenous guanxi and authoritarian leadership significantly influence manager voice, which advances voice research in Chinese management studies.

Results of the study suggest top Chinese business leaders should strengthen the interpersonal relationship between supervisors and subordinates in order to encourage manager voice. Moreover, the top leaders should change their authoritarian leadership to facilitate voice behavior.

The paper is original in its investigation on how Chinese indigenous organizational factors – guanxi and authoritarian leadership – influence manager voice. The paper also explains the relationships between antecedents and manager voice from a cross‐level perspective.

Brand interaction on social media increasingly involves brands openly praising their competitors. This paper examines the impact of selecting a praising target based on company size in brand-to-brand praise, such as praising a smaller competitor versus a larger competitor, on consumers’ evaluations of the praiser.

Three online survey experiments using Sina Weibo as the stimuli were conducted to analyze the brand evaluation of brand-to-brand praising. Data were collected via Credamo.

Praising a smaller competitor leads to an increased evaluation of the praiser brand compared to praising a larger competitor. The perceived competence mediates the influence of relative brand size on praiser brand evaluation. Additionally, the praiser brand’s gender moderates the influence of relative brand size on the praiser brand evaluation, with a notable enhancement observed only for the masculine praiser brand.

This paper suggests several avenues for future research. First, future research can examine how companies tailor praise content based on the recipient size. Second, future studies can consider the role of competition type, brand development potential and the perceptual differences between competitor sizes. Third, we encourage future research to examine whether certain brand personalities benefit more from praising smaller competitors and extend our study’s scope to non-food industries to generate more generalizable results. Lastly, future studies can look into the conditions where a praised brand should respond to public praise and the potential of such interactions to boost consumer favorability.

This study offers valuable insights for brand managers to boost customers’ perception of brand competence and brand evaluations through interactive marketing on social media. Brand managers are recommended to direct their praise towards smaller competitors to maximize the positive impact. Additionally, our study highlights the pivotal role of brand gender in effective brand-to-brand communication strategies. Notably, masculine brands can particularly benefit from praising smaller competitors. Overall, considering factors like company size and brand gender is crucial for crafting effective brand-to-brand praise strategies that can enhance brand competence perceptions and evaluations, ultimately fostering loyalty and sales.

This study offers rich social implications regarding customers’ attitudes toward brand-to-brand praise on social media. Zhou et al. (2022) showed that brands praising competitors can significantly enhance consumer preference compared to other communication forms. Furthermore, this paper investigates how observing different types of brand-to-brand praise impacts consumer brand evaluations, such as praising larger or smaller competitors. We found that consumers preferentially evaluate brands that praise smaller (vs larger) competitors, and this effect is particularly salient for masculine brands.

This study provides valuable insights about enhancing customer evaluations of praiser brands through brand-to-brand praising on social media, points out the underlying mechanism and identifies a boundary condition.

This paper focuses on the quality characteristics of steamed and boiled blue whiting fish (Micromesistius poutassou) cracker, with the aim of encouraging and promoting the use of this small pelagic inexpensive, readily available fish in food production and reducing post-harvest losses of the fish.

The blue whiting fish cracker was developed using boiling and steaming methods. Minced blue whiting fish meat was mixed with cassava starch in the ratio of 50:50, and other ingredients were incorporated. The dough obtained was divided into two and stuffed into two different muslin cloths. One of the stuffed dough was steamed (100°C for 15 min), whereas the other was boiled in water for 90 min. The boiled and steamed doughs were cooled at 4°C for 12 h, sliced at 2 mm thickness and oven dried at 50°C for 12 h to obtain non-expanded blue whiting fish crackers. The non-expanded blue whiting fish crackers were fried in vegetable oil to obtain expanded blue whiting fish crackers. The quality characteristics of the expanded crackers were determined using standard methods, and data obtained were subjected to analysis of variance; the mean scores were compared using Turkey’s (HSD) test. The sensory evaluation was done using 25 untrained panellists, and results were analysed statistically.

The study revealed the steamed fish cracker has significantly higher nutritional composition in terms of the proximate, mineral, fatty acid and amino acid compositions. Potassium was the most predominant mineral in the crackers, and copper was the least predominant mineral. The saturated fatty acid contents were 43.2 per cent (steamed) and 48.6 per cent (boiled), whereas the unsaturated fatty acid contents were 55.5 (steamed) and 48.5 per cent (boiled). The n6/n3 ratio obtained for steamed and boiled fish cracker was 4.0. The steamed fish cracker had a higher L* value, whereas the Brown index (100 − L*) of the steamed fish cracker was lower (33.4) than that of the boiled fish cracker. The linear expansion was higher for the boiled blue whiting fish crackers (41.8 per cent). The boiled blue whiting fish cracker had higher expanded starch structure than the steamed blue whiting fish cracker. The aroma and taste were highly correlated with overall acceptability.

The paper reports the quality characteristics and overall acceptability of steamed and boiled blue whiting fish crackers.

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