Veronika Williams, Rachel McCrindle and Christina Victor
This paper describes a study undertaken to explore how assistive technology in the form of a wrist‐worn device is perceived by older people for whom it has been devised.
Abstract
This paper describes a study undertaken to explore how assistive technology in the form of a wrist‐worn device is perceived by older people for whom it has been devised.
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This editorial brings to an end a branded series of articles on the outputs of research concerned with improving the quality of life of older and disabled people. The growing…
Abstract
This editorial brings to an end a branded series of articles on the outputs of research concerned with improving the quality of life of older and disabled people. The growing significance of the subject matter addressed throughout this series is illustrated and discussed. As a consequence of the series, it has been realised that papers on topics that previously would have been considered peripheral to the interests of the readership of JIC are now recognised as significant for good health and well‐being.
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Veronika Lilly Meta Schröpfer, Joe Tah and Esra Kurul
The purpose of this paper is to examine knowledge transfer (KT) practices in five construction projects delivering sustainable office buildings in Germany and the UK by using…
Abstract
Purpose
The purpose of this paper is to examine knowledge transfer (KT) practices in five construction projects delivering sustainable office buildings in Germany and the UK by using social network analysis (SNA).
Design/methodology/approach
Case studies were adopted as research strategy, with one construction project representing one case study. A combination of quantitative data, social network data and some qualitative data on perceptions of the sustainable construction process and its KT were collected through questionnaires. The data were analysed using a combination of descriptive statistics, cross-tabulations, content analysis and SNA. This resulted in a KT map of each sustainable construction project.
Findings
The findings resulted in a better understanding of how knowledge on sustainable construction is transferred and adopted. They show that large amounts of tacit knowledge were transferred through strong ties in sparse networks.
Research limitations/implications
The findings could offer a solution to secure a certain standard of sustainable building quality through improved KT. The findings indicate a need for further research and discussion on network density, tie strength and tacit KT.
Originality/value
This paper contributes to the literature on KT from a social network perspective. It provides a novel approach through combining concepts of network structure and relatedness in tie contents regarding specialised knowledge, i.e. sustainable construction knowledge. Thereby it provides a robust approach to mapping knowledge flows in office building projects that aim to achieve high levels of sustainability standards.
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Miroslava Bavorova, Anica Veronika Fietz and Norbert Hirschauer
A whole series of food scandals indicates that misdirected incentives continue to be a source of food risks. Lacking market transparency and the opportunistic use of seemingly…
Abstract
Purpose
A whole series of food scandals indicates that misdirected incentives continue to be a source of food risks. Lacking market transparency and the opportunistic use of seemingly profitable opportunities to break the rules cause negative externalities and failure of markets. The purpose of this paper is to investigate the influence of mandatory transparency schemes on food businesses’ behavioural drivers and thus on compliance.
Design/methodology/approach
The authors use an adopted analytical framework developed by Hirschauer et al. (2012) as the theoretical background. The authors provide an empirical analysis of the effects of a disclosure system on businesses’ behavioural drivers in three urban parts of the German capital Berlin. The authors conducted a pen-and-paper survey among food businesses to collect data and used a generalized ordered logit regression model to analyse them.
Findings
The results show that the higher the businesses assess the possible negative effects of a negative smiley on sales, the higher the probability of compliance. Considering the immaterial behavioural drivers (protective factors) the authors find the statistical significant influence of a feeling of embarrassment in case of disclosure and the feeling of a fair evaluation on compliance. Thus, the study supports the expectation that disclosure policies affect behavioural drivers and have the potential to steer food businesses’ compliance.
Practical implications
The study supports the expectation that hygiene controls’ disclosure positively affects food businesses’ compliance. These findings should be taken into consideration in the ongoing discussion about disclosure. Nowadays, there is no mandatory transparency in Germany due to a strong opposition from businesses and their lobbying groups.
Originality/value
The authors conducted a pen-and-paper survey among food businesses in three urban districts of the German capital Berlin, namely, Pankow, Lichtenberg and Marzahn-Hellersdorf in 2014. The food authorities in these districts were the only ones in Germany that had introduced and run a mandatory disclosure system (smiley-system) for food businesses. The results of the inspections were published on the authorities’ homepages in the internet, and were displayed in businesses. Thus the data mirror the unique experiences of the only German food businesses that participated in a mandatory transparency scheme.
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Ziba Barati, Ratna Chrismiari Purwestri, Nia Novita Wirawan, Damaris Elisabeth Beitze, Leila Srour, Jens Moehring and Veronika Scherbaum
This paper aims to investigate breastfeeding and complementary feeding practices among children less than five years old and living in a rice surplus area in Demak Regency…
Abstract
Purpose
This paper aims to investigate breastfeeding and complementary feeding practices among children less than five years old and living in a rice surplus area in Demak Regency, Central Java.
Design/methodology/approach
From December 2014 to February 2015, a cross-sectional survey was carried out in Demak, which had a high proportion of undernourished children despite high rice production. In total, 384 mothers having children below five years old from farmer family background were interviewed using a structured questionnaire about sociodemographic parameters and child feeding practices. Food habits were also investigated among these women during two focus group discussions in two selected sub-districts.
Findings
Only 10.9 per cent of the children were exclusively breastfed for six months. About 60 per cent of the mothers practiced supplementary feeding in addition to breastfeeding and started complementary feeding too early. Duration of exclusive breastfeeding practice and child’s age at onset of complementary feeding were positively correlated (p = 0.04). The main reasons of supplementary feeding and too early introduction of complementary food were based on the elderly women’s opinions, and the very short duration of maternity leave for employed mothers. Mothers with a low education level had a higher chance of not reaching the optimum score of complementary feeding practices (p = 0.012).
Originality/value
Despite a high level of food security in the project area, inadequate knowledge of young child feeding practices has contributed to sub-optimal breastfeeding practices. Higher educated women were more likely to follow optimal complementary feeding practices. Therefore, promotion of breastfeeding and complementary feeding practices targeting all key actors should be implemented in the study area to prevent undernutrition among infants.
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Michal Müller, Veronika Vaseková and Ondřej Kročil
In societies marked by inequality, organizations use management techniques and business strategies for sustainability, social impact and ethical activities, with stakeholders…
Abstract
Purpose
In societies marked by inequality, organizations use management techniques and business strategies for sustainability, social impact and ethical activities, with stakeholders often promoting education to effectively address these challenges. This paper establishes an original relation between the development of social entrepreneurship and a deep philosophical comprehension of human existence. Going beyond conventional management theories, the authors demonstrate that specific existential ideas and other philosophical underpinnings provide powerful guiding principles, portraying entrepreneurship as a method to address the underlying social and environmental issues driving inequality.
Design/methodology/approach
This study is based on an analysis of relevant articles and is supported by qualitative research on social entrepreneurship. The stories of social entrepreneurs represent good practice in applying the values and insights discussed in modern approaches.
Findings
Social entrepreneurs are relentlessly seeking innovative pathways to develop their enterprises. Their intrinsic drive for social entrepreneurship and their unwavering commitment to solidarity are undeniably more aligned with philosophical approaches to management than with the confines of traditional positivist foundations.
Practical implications
Leveraging philosophical approaches that intricately resonate with the ethical and value-driven compass of social entrepreneurs, as opposed to the constraints of conventional managerial methods, holds immense potential in shaping the training and skill development of these impactful visionaries.
Originality/value
The authors' study unveils fresh insights into how social entrepreneurs adeptly navigate interpersonal connections, handle uncertainties and address the paradoxical situations intrinsic to their entrepreneurial efforts to confront social issues.
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Susana Andreia Salgueiro Rachão, Zelia Breda, Carlos Fernandes and Veronique Joukes
In general, literature recognises that co-creative experiences add value to the tourism experience, yet empirical research within food-and-wine context remains scarce. This study…
Abstract
Purpose
In general, literature recognises that co-creative experiences add value to the tourism experience, yet empirical research within food-and-wine context remains scarce. This study aims to analyse the tourists’ perceptions of the co-creation construct, their food-and-wine tourism experiences and their willingness to actively co-create in this type of experiences.
Design/methodology/approach
Departing from general co-creation theoretical concepts, this research explores how they can be applied in a specific food-and-tourism context. The end goal is to formulate a model that can be applied by food-and-wine managers when they create their tourism experience. A convenience sample of 19 tourists composed by 1 focus group (5 participants) and 14 face-to-face semi-structured interviews provided data for the qualitative research to explore tourists’ perceptions of co-creation and how these perceptions can be used to create engaging and successful food-and-wine experiences.
Findings
Results reveal that co-creation is perceived by tourists as one or a combination of seven categories: social interaction, novelty, creativity, social sustainability, environmental awareness, enjoyment and memorable experiences. Respondents have participated in food-and-wine activities while travelling as a complement to their tourism experience displaying more willingness to actively participate in food rather than wine experiences.
Research limitations/implications
This study is exploratory in nature which makes the data not generalisable. The findings need further quantitative validation. Although the food-and-wine experiences were created based on existing experiences, they are composed of a different number of stages (without standardisation), which may make further statistical analysis (comparisons) difficult.
Practical implications
By conceptualising the co-creation construct, tourism managers may use the outcome of this study to turn their experiences more environmentally friendly and to improve the creative process of the experiences. The research findings not only emphasise the significance of understanding tourists’ co-creation conceptualisation, but also indicate the importance of integrating creativity and environmental awareness dimensions into experiences. Particularly, the study develops a theoretical model supportive of the co-creation dimensions that can be applied on food-and-wine tourism contexts.
Originality/value
This study fills a gap in the literature between co-creation in tourism and its application in food-and-wine settings by highlighting the significance that co-creation has in developing tourism business experiences.
“美食+红酒”式体验实现旅游共创
目的
总体而言, 历史文献表明共创可以增加旅游业的价值, 然而, 以美食和红酒为研究背景的实证研究还很少。该探索性研究旨在分析游客对共同创造结构的看法、游客的”美食+红酒”式旅游体验以及他们在这种类型的体验中积极共创的意愿。
研究设计
基于共创理论概念, 该研究探讨如何将共创理论运用到具体的”美食+红酒”模式背景中, 该研究的最终目的是为美食和红酒领域的管理者提供一套模型, 用于开发旅游体验。该文章采用质化分析方式, 针对19名游客, 采用焦点小组(5个参与者)与面对面、半结构式采访(共14个)的方式收集数据, 从而探索游客对共创的理解以及如何结合这些看法开发富有吸引力且成功的”美食+红酒”旅游体验。
研究结果
研究结果表示, 游客认为共创由以下七大要素组合而成:社交互动、新颖性、创造力、社会可持续性、环保意识、享受和难忘的经历。为丰富旅游经历, 受访者在旅行途中参与了”美食+红酒”活动, 他们表示相比较红酒类的体验, 更愿意积极参加和美食相关的活动。此外, 该研究揭示了开发环保类体验的重要性。
研究局限
该研究从本质上来说是一次探索性的研究, 其数据不具普遍概括性。研究结果还需进一步的定量验证。尽管”美食+红酒”体验是基于现有体验而创造开发出来的, 但它们由一系列不同的步骤构成(没有标准化), 这使得未来的数据对比分析更加艰难。
实际意义
通过概念化共创的构架, 旅游管理者可以利用该研究的研究成果使旅游体验更具环保性, 同时可以优化体验的创造过程。
理论意义
该研究成果不仅强调了解游客共创概念的重要性, 而且表明将创造力和环保意识融合到旅游体验中的重要性。特别是, 该研究开发了支持共创维度的理论模型, 该模型可用于”美食+红酒”旅游模式。
研究独创性/价值
该研究通过强调共创在发展旅游业务体验过程中的重要性, 填补了旅游共创及其在”美食+红酒”模式中的应用之间的研究空白。
关键词
关键词 共创, “美食+红酒, ” 体验, 旅游, 需求观点, 内容分析
文章类型
研究论文
La experiencia gastronómica y enológica: hacia la co-creación en turismo
Objetivo
En general, la literatura reconoce que las experiencias co-creativas añaden valor a la experiencia turística, pero la investigación empírica dentro del contexto gastronómico y enológico sigue siendo escasa. El presente estudio exploratorio pretende analizar la percepción de los turistas sobre la construcción de la co-creación, sus experiencias en turismo gastronómico y enológico y su voluntad de co-crear activamente en este tipo de experiencias.
Diseño/metodología/enfoque
Partiendo de los conceptos teóricos generales sobre co-creación, esta investigación explora cómo pueden aplicarse al contexto específico de la gastronomía y el turismo. El objetivo final es formular un modelo que puedan aplicar los gestores gastronómicos y enológicos cuando creen su experiencia turística. Una muestra de conveniencia de 19 turistas compuesta por un grupo focal (cinco participantes) y catorce entrevistas semiestructuradas en persona, proporcionaron los datos para la investigación cualitativa con el fin de explorar las percepciones de co-creación de los turistas y cómo se pueden emplear para crear experiencias gastronómicas y enológicas atractivas y exitosas.
Resultados
Los resultados revelan que la co-creación es percibida por los turistas como una o una combinación de siete categorías: interacción social, novedad, creatividad, sostenibilidad social, conciencia ambiental, disfrute y experiencias memorables. Los encuestados han participado en actividades relacionadas con la gastronomía y la enología mientras viajaban, como complemento a su experiencia turística, mostrando una mayor disposición a participar activamente en las experiencias gastronómicas que en las enológicas.
Limitaciones del estudio/implicaciones
Este estudio es de carácter exploratorio lo que hace que los datos no sean generalizables. Los resultados necesitan una mayor validación cuantitativa. Aunque las experiencias gastronómicas y enológicas se crearon a partir de experiencias existentes, se componen de un número diferente de etapas (sin normalización), lo que puede dificultar el análisis estadístico posterior (comparaciones).
Implicaciones prácticas
Implicaciones prácticas: Al conceptualizar el concepto de co-creación, los gestores turísticos pueden utilizar el resultado de este estudio para convertir sus experiencias en más respetuosas con el medio ambiente y para mejorar el proceso creativo de las mismas.
Implicaciones teóricas:
Los resultados de la investigación no sólo subrayan la importancia de entender la conceptualización de la co-creación de los turistas, sino que también indican la importancia de integrar la creatividad y la conciencia medioambiental en sus experiencias. En particular, el estudio desarrolla un modelo teórico que apoya las dimensiones de la co-creación que pueden aplicarse en el contexto del turismo gastronómico y enológico.
Originalidad/interés
Este estudio llena el vacío existente en la literatura sobre la co-creación en turismo y su aplicación a entornos gastronómicos y enológicos, destacando la importancia de la co-creación en el desarrollo de experiencias en los negocios turísticos.
Palabras clave
co-creación, Experiencias gastronómicas, Turismo, Perspectiva de demanda, Análisis de contenido
Tipo de papel
Trabajo de investigación
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Klavdia Markelova Evans, Veronika Ermilina and Ashley Salaiz
The paper enhances our understanding of how small businesses with a strong social mission undergo international expansion. Building on the theoretical arguments on social exchange…
Abstract
Purpose
The paper enhances our understanding of how small businesses with a strong social mission undergo international expansion. Building on the theoretical arguments on social exchange theory (SET), specifically on the literature on reciprocity, the purpose of this paper is to investigate the applicability of the Uppsala Internationalization Model to the context of a social enterprise (SE). The propositions argue that the strong social orientation of SEs encourages a reciprocal exchange with the stakeholders of the host country that limits the number of obstacles they may face during the internationalizing process.
Design/methodology/approach
The conceptual development bridges SET with bodies of knowledge on SE, Uppsala Internationalization Model and organizational embeddedness.
Findings
The theoretical arguments provide evidence of how the socially oriented mission of a small business aids it with overcoming obstacles presented by internationalization. Specifically, the authors show that socially oriented enterprises are uniquely equipped to conquer the lack of adequate information about a foreign market and a lack of adequate public support in a host country. A social mission, which ignites positive reciprocity with the local stakeholders, serves as a valuable asset in the process of internationalization. Moreover, since the propositions recognize that the norms of reciprocity differ from one national culture to another, they unfold how reciprocal exchanges may be altered because of the nuances of national culture.
Originality/value
This work makes three important contributions. First, it extends our understanding of why SEs can potentially internationalize more rapidly than organizations without a strongly pronounced social mission. Second, the investigation on the applicability of the U-Model to the context of SE answers scholars’ recent call for continuous work on advancing the U-Model. Third, the authors equip practitioners with a thorough understanding of how they can capitalize on the social aspect of a SE in the unique setting of a specific national culture.
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Veronika I.D. Buech, Alexandra Michel and Karlheinz Sonntag
Suggestion systems offer the opportunity for organizations to benefit directly from their employees' innovativeness. The purpose of this paper is to investigate processes…
Abstract
Purpose
Suggestion systems offer the opportunity for organizations to benefit directly from their employees' innovativeness. The purpose of this paper is to investigate processes underlying employees' involvement with suggestion systems. It examines the relationship between interactional justice of the suggestion system, valence of the suggestion system (VSS), employees' wellbeing, and their motivation to submit suggestions.
Design/methodology/approach
Data were collected in a German manufacturing company. In total, 142 questionnaires were completed (response rate: 71 percent). The paper applies the bootstrapping method in order to test the hypothesized relationships.
Findings
Results support the hypothesized moderated mediation model, in that VSS mediated the positive relationship between interactional justice and motivation to submit suggestions when wellbeing was high or moderate, but not when wellbeing was low.
Research limitations/implications
The results reflect only subjective appraisals. However, the studied variables are ultimately based on what employees perceive. Nonetheless, future research should generate and include more objective measures.
Practical implications
The paper provides evidence, first, that companies should consider the important role of employees' wellbeing in the innovation context and try to enhance it. Second, the interactional justice and the VSS contribute to employees' motivation to submit suggestions and should be strengthened.
Originality/value
While the existing literature mostly focuses on innovative behaviour in general, this paper analyzes employees' motivation to submit suggestions.