Marci Hunsaker, Francis Howard, Shu‐Hua Liu and Jennifer Davis
The purpose of this paper is to present a virtual library plan created by library directors of the 23 California State University (CSU) system campuses. The information literacy…
Abstract
Purpose
The purpose of this paper is to present a virtual library plan created by library directors of the 23 California State University (CSU) system campuses. The information literacy portion of the project offers a repository of high quality interactive digital learning objects (DLOs) in the MERLOT repository. Therefore, DLOs created locally at the Dr Martin Luther King, Jr Library at San José State University (SJSU) focus on topics that supplement the “core” DLO collection.
Design/methodology/approach
This case study presents planning assumptions for developing local content that complements a California State University (CSU) system collection of high quality interactive information literacy DLOs. The authors also offer suggestions from the professional literature that guide their application of such Web 2.0 tools as wikis, podcasts, and tagging to create supplemental learning modules for their local information literacy instruction program.
Findings
Web 2.0 Digital Learning Objects are essential components of an efficient academic information literacy program comprised of face‐to‐face and “on demand” virtual approaches. The California State University (CSU) system has identified a core set of DLOs, which are easily available in the MERLOT open access repository. Local development efforts, then, focus on the design and creation of DLOs of local significance.
Practical implications
Librarians at the Dr Martin Luther King, Jr Library in San José, California, USA, are developing local content for Web 2.0‐enabled information literacy instruction. These developments occur within the context of a 23 campus initiative, originating at the Chancellor's Office, which has identified high quality information literacy digital learning objects (DLOs). This core open access collection intends to fulfill academic libraries'core instructional needs and is freely available to any library through the open access MERLOT repository by any library
Originality/value
This paper recommends an approach for local production of virtual information literacy content which benefits from harvesting the “best of the best” currently available on the internet.
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Service robots with advanced artificial intelligence (AI) can collect data on customer preferences, understand complex requests, improve services, and tailor marketing strategies…
Abstract
Purpose
Service robots with advanced artificial intelligence (AI) can collect data on customer preferences, understand complex requests, improve services, and tailor marketing strategies. This study examined how perceived relatedness, perceived warmth, and customer–AI-assisted exchanges (CAIX) of service robots affect customer service competencies and brand love through service-robot intimacy.
Design/methodology/approach
A brand love model was developed based on the AI device using acceptance and an emotional perspective. Data were collected from customers who had dined in robot restaurants; 415 questionnaires were completed, and partial least squares analysis was adapted to the proposed model.
Findings
The results demonstrate that the perceived relatedness, perceived warmth and CAIX of service robots affect the intimacy of robot restaurants. Customers who feel friendly and satisfied with a restaurant’s service robot will recommend it to their friends.
Research limitations/implications
This study draws on theory and existing literature to identify principal factors in robot restaurant service capabilities. Future research can include service robot data analysis capabilities and adoption process factors as the direction of customer relationship management research while also exploring the influence of AI computing on restaurant supply chains. Likewise, the agility of service robots in the stages of innovation can be discussed in future research based on different theories, which will bridge unique insights.
Practical implications
The findings of this study emphasize the relationship between service robots and restaurant brand love and propose specific practice areas for restaurants.
Originality/value
This study expands the main issue of current brand love research from traditional restaurant operations to the novel field of humanoid service robot restaurants. It enriches our understanding of how consumers’ emotional fondness for a brand affects their behavioural intentions.
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Shu-Hua Wu, Tung-Pao Wu, Edward C.S. Ku and Joyce Hsiu Yu Chen
This study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance.
Abstract
Purpose
This study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance.
Design/methodology/approach
This study constructed a learning performance model from the situated cognition perspective using a sample of students at universities and vocational colleges on a professional technician course. A total of 4,000 questionnaires were mailed to students, of which 2,018 were returned.
Findings
Students regard technical professors as teaching experts and expect them to care for their learning, while professional technicians' knowledge sharing significantly increases students' learning performance. The findings provide insight into professional technicians' teaching styles for academics.
Originality/value
This study focuses on the situated cognition perspective and its correlation with students' learning performance and discusses professional technicians' knowledge sharing as an important influencing factor.
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De-Liang Liu, Shu-hua Cao, Shi-feng Zhang and Jiu-jun Xu
The purpose of this study is to solve this problem. Different lubrication states play a huge role in friction, wear and service life of parts. To ensure the reliability and power…
Abstract
Purpose
The purpose of this study is to solve this problem. Different lubrication states play a huge role in friction, wear and service life of parts. To ensure the reliability and power of the internal combustion engine, it is necessary to ensure that the friction pair has been in the best lubrication state. One of the key problems of lubrication state and transformation characteristics is to achieve real-time measurement of lubrication state.
Design/methodology/approach
Previous studies show that the contact resistance method is very effective in the qualitative analysis of lubrication state test. The circuit is simple and does not require expensive test equipment. But this method could not accurately reflect the film thickness ratio. Through a combination of experimental and theoretical analysis methods, the limitation of the contact resistance method could be overcome.
Findings
The relationship between the point contact film-thickness ratio and contact resistance was established, then the film-thickness ratio could be obtained through the contact resistance, thus providing the basis for determining the point contact lubrication state.
Research limitations/implications
According to existing research, the lubrication state of the friction pair mainly was determined through two methods, the friction coefficient and film-thickness ratio. But there are limitations on either using Stribeck curves or optical interference methods. The method used in this paper not only provides a verified way of design theory and model, but is also beneficial to the formation of a new design theory.
Originality/value
A new real-time measurement method of lubrication state based on contact resistance is established and its practicability and veracity are verified by series experiments.
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Chloe Shu-Hua Yeh, Jermaine Ravalier and Kirk Chang
There is an urge worldwide that school leaders’ mental health and well-being must be prioritised within the education recovery at the local, national and global policy levels…
Abstract
Purpose
There is an urge worldwide that school leaders’ mental health and well-being must be prioritised within the education recovery at the local, national and global policy levels. This research identified the intentional well-being practices that school leaders cultivated as they faced unprecedented challenges during the COVID-19 pandemic.
Design/methodology/approach
Data was collected through one-to-one in-depth semi-structured interviews with ten senior school leaders from primary and secondary schools in England. During the pandemic, online interviews were organised using Zoom. An inductive followed by deductive approach qualitative data analysis was employed to offer insights into the multidimensional and sensitive nature of school leaders’ well-being.
Findings
The findings indicated that despite a reported decline in well-being, the participants intentionally engaged in well-being cultivation practices which were both relational: developing multi-faceted support networks, and individual: developing self-care and self-regulation skills. These practices provided different psychological and practical needs necessary for maintaining their well-being and work functioning facing the pandemic.
Originality/value
This study affirms school leaders’ well-being cultivation is an intentional and effortful process involving relational and individual practices to support their multidimensional well-being during extreme challenges. These practices can be mindfully and strategically cultivated. This study enhances the theoretical understanding of school leader well-being and offers timely insights into well-being initiatives in leadership development programmes for educational leaders and policymakers amid global challenges.
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This study aims to analyze how restaurants' collaboration with mobile food delivery applications (MFDAs) affects product development efficiency and argues that technological…
Abstract
Purpose
This study aims to analyze how restaurants' collaboration with mobile food delivery applications (MFDAs) affects product development efficiency and argues that technological capabilities moderate relational ties impact the joint decision-making and development efficiency of restaurant products.
Design/methodology/approach
A product development efficiency model was formulated using a resource-based view and real options theory. In all, 472 samples were collected from restaurants collaborating with MFDAs, and partial least squares structural equation modeling was applied to the proposed model.
Findings
The findings of this study indicate three factors are critical to the product development efficiency between restaurants and MFDAs; restaurants must develop a strong connection with the latter to ensure meals are consistently served promptly. Developers of MFDAs should use artificial intelligence analysis, such as order records of different genders and ages or various consumption attributes, to collaborate with restaurants.
Originality/value
To the best of the authors’ knowledge, this study is one of the few that considers the role of MFDAs as a product strategy for restaurant operations, and the factors the authors found can enhance restaurants’ product development efficiency. Second, as strategic artificial intelligence adaptation changes, collaborating firms and restaurants use such applications for product development to help consumers identify products.
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Shu-Hua Wu, Edward C.S. Ku and Tung-Pao Wu
This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.
Abstract
Purpose
This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.
Design/methodology/approach
A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.
Findings
Whilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.
Originality/value
Valuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.
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Abstract
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Kang Zhang, Xiaoxiao Zhu, Shimin Zhang, Qingxin Ding and Zichen He
Pipeline maintenance technology using smart isolation tool is becoming more widely used in the global scope. This paper aims to investigate the effects of parameters on the…
Abstract
Purpose
Pipeline maintenance technology using smart isolation tool is becoming more widely used in the global scope. This paper aims to investigate the effects of parameters on the frictional resistance between the slip and pipeline and the frictional characteristics under different lubrication films.
Design/methodology/approach
An experimental platform consisting of slip, pipeline and data acquisition system was developed, wherein the slip slips on the pipeline under different normal forces and velocities. In addition, three lubrication conditions, namely, dry wall, oil liquid and black powder on the wall, were investigated to study the effects of lubrications on the frictional coefficient and characteristics.
Findings
Research results indicate that the frictional force and coefficient were sensitive to normal force. The crude oil affected the frictional coefficient within a certain range of normal force, and the black powder enhanced the surface roughness in the natural gas pipeline. However, velocity had no effect on them. In addition, different contact behaviors could be observed from the frictional coefficient curves.
Originality/value
In this paper, the effects of normal force and velocity on frictional resistance of sliding slip during decelerating process in pipeline were investigated, and the effects of lubrication films on frictional characteristics were also revealed. The research results are of great value to improve the prediction accuracy of smart isolation tool, and also provide a guiding significance for the development of maintenance operation in pipelines.
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Costinel Dobre, Anca-Maria Milovan, Gheorghe Preda and Remus Naghi
This study aims to integrate the perspectives offered by TAM and related models, respectively, the theory of values, to examine the impact of branded mobile shopping apps…
Abstract
Purpose
This study aims to integrate the perspectives offered by TAM and related models, respectively, the theory of values, to examine the impact of branded mobile shopping apps perceived value dimensions on continuance and recommendation intention.
Design/methodology/approach
A quantitative research was conducted online on a sample of 459 Romanian consumers to investigate how various facets of the perceived value of mobile shopping apps of some fashion brands influence continuance intention and the intention to recommend mobile apps. Sample selection implied a mixed non-probability method, convenience sampling and snowballing method, and the research hypotheses were tested using structural equation modelling (SEM) and path analysis.
Findings
This study validates significant positive relationships between perceived ubiquity, app incentive, respectively, epistemic value of branded mobile shopping apps and continuance intention, and between perceived hedonic value, social value, continuance intention and the intention to recommend branded mobile apps.
Originality/value
The research provides a deeper understanding of the influence played by the perceived value of mobile shopping apps on the consumer post-purchase behaviour and takes into consideration the mediating role of continuance intention for the perceived value and recommendation intention relationship.