service businesses
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2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Frank Gregory Cabano ◽  
Amin Attari ◽  
Elizabeth A. Minton

Purpose Given the growing prevalence of gun control policies in service settings, this study aims to investigate how the adoption of a gun control policy by a service businesses influences consumers’ evaluations of the service businesses. Design/methodology/approach Three experiments were conducted to examine how the adoption of a gun control policy by a service businesses influences consumers’ brand favorability of that service businesses and how value congruence (i.e. the alignment between a consumer’s own personal values and perceptions of the brand’s values) is the underlying mechanism. Findings This study documents several major findings. First, the authors find that the adoption of a gun control policy by a service businesses increases consumers’ brand favorability. Second, the authors highlight a boundary condition to this effect, such that a gun control policy actually decreases consumers’ brand favorability for people high (vs low) in support for gun rights. Third, the authors show that value congruence is the psychological process underlying these effects. Fourth, the authors generalize the focal effects to a real-world brand and demonstrate that the adoption of a gun control policy increases brand favorability for consumers low (vs high) in patronage behavior of the brand. Finally, the authors find that a pioneer brand strategy in the adoption of a gun control policy significantly increases brand favorability, whereas a follower brand strategy in the adoption of such a policy is less effective. Originality/value To the best of the authors’ knowledge, this research is the first to provide critical insight to service businesseses as to how their position regarding guns influences consumers’ evaluations of the service businesses.

2022 ◽  
pp. 46-60
Misra Cagla Gul ◽  
Zehra Bilgen Susanli

The ongoing coronavirus (COVID-19) pandemic and the ensuing public health policy measures to contain its spread have inevitably had profound effects on businesses throughout the world. While the pandemic has impacted every industry in all countries, hospitality is clearly the worst hit. This chapter explores the impact of the pandemic on the hospitality industry by focusing on accommodation and food service businesses in Turkey. By looking at government policies and changes in business activities in these sectors in response to the crisis, the authors discuss the measures policymakers and firms can take to mitigate the devastating impacts of the pandemic. Findings suggest that focusing on creating novel products and processes, collaboration and open innovation, informational and corporate advertising, as well as investment in quality and health security measures and trust building via communication are effective in moving forward with the new normal.

2021 ◽  
Vol 6 (2) ◽  
pp. 149-163
Andrea Benitha Augustine ◽  
Bahtera Sembiring

Following the widespread use of the Internet, more businesses are available online to attract more customers and unleash the limits of offline businesses. Not only e-commerces, but websites can be owned by businesses which provide services as what they sell. The reason behind this is that many have found the importance of websites. An example of service businesses is tuition center. This website project is about creating a bilingual website for a tuition center in Bandung. Qualitative methodology was used in collecting the data, and the methods were observation, interview, and library study. This project is aimed to give detailed information, to promote, and to persuade visitors to join the tuition center.

Webology ◽  
2021 ◽  
Vol 18 (2) ◽  
pp. 1152-1168
M. Rasha Nuri Latif

The study aimed to identify the extent of the impact of the ownership structure on the cash flows in the service businesses registered on the Amman Stock Exchange. While the study sample included (25) service businesses registered on the Amman Stock Conversation for the period between (2010-2019), and the study used the descriptive and analytical approach. The results showed that there is a statistically significant effect at the level of significance (α 0.05) of the ownership structure on the cash flow of Jordanian joint-stock service businesses The attendance of a statistically important result at the equal of significance (α 0.05) for the concentration of ownership on the cash flow of Jordanian public service shareholding companies, as the study recommended on the work of Jordanian companies to focus on the percentage of foreign owners by providing many advantages to investors such as obtaining more profits in If the percentage of their investment in companies increased in order to raise the level of work and performance of companies for the better.

2021 ◽  
Vol 13 (24) ◽  
pp. 13846
Ellen Fogarty ◽  
Beverley Clarke ◽  
Kirstin E. Ross

Worldwide, over 1.3 billion tonnes of food goes to waste each year, and much of this is disposed of in landfill, which is costly to the economy and the environment. This study targeted food waste management in local food service businesses as the third largest producer of food waste and a sector that has received less academic attention than other food waste producers (such as household food waste). Questionnaires and interviews were used to investigate current food waste management practices within food service businesses in a Local Government Area in Adelaide, South Australia. Twenty-two respondents completed the online questionnaire and three of these businesses also participated in an interview—two in-person at their business premises and one via an online teleconferencing system. It was found that 54% (n = 12) of these businesses have practices in place to recycle their food waste, while 46% (n = 10) do not. Insufficient kitchen space and the difficulty of separating food waste from non-compostable rubbish were reasons given for not recycling food waste, and the single most important factor that would encourage food waste recycling cited by businesses was the provision of a free, green organics bin. Motivations for recycling food waste included compassion for the environment and the desire to divert waste from landfill. These insights may help local government implement solutions to reduce food waste from entering landfill.

2021 ◽  
Vol 3 (2) ◽  
pp. 76-84
Riyono Gede Trisoko ◽  
Elti Martina ◽  
Sri Febrina

Currently, the pandemic is still an unavoidable part or close to us. Everything is related to service businesses, especially tourism, will have an impact. Therefore, this is critical to address it as information and an effort to provide solutions for the development of tourism service businesses significantly affected by the spread of this virus. Services in the developed theories like the Soul of service say [1] it represents a creation of taste from an activity. In the Soul of service, the taste is rooted in the sense of security and comfort. It requires much consideration in the development of the affected tourism business. Through this paper, the author tries to provide solutions for the development of tourism service businesses by observing the socio-economic situation and subsequently employing an analogy and developing it into several existing social theories. Hence, it enhances a tourism development concept during this pandemic.

2021 ◽  
Vol 25 ◽  
pp. 533-543
Samuel Kofi Otchere ◽  
Hongyun Tian ◽  
Cephas Paa Kwasi Coffie ◽  
Frank Hammond

The study examines big datas role analytics ininterfirm value co-creation in selected service businesses in Ghana by focusing specifically on the heterogenous big data characteristics. This is in response to the ongoing debate on value co-creation and big data nexus. Using data from 61 purposively sampled service businesses in Accra-Ghana, the structural equation model provides that; big data analytics positively influences interfirm value co-creation in the selected businesses. Further, aside from big data volume, all the other big data characteristics (velocity, veracity, value, and variety) also individually influence value co-creation. Therefore, this challenges businesses of all sizes to invest in the application of big data for strategic decisions like value co-creation. Again, although businesses should be willing to collaborate with others, big data teams should be fully equipped for optimal analytics.

2021 ◽  
Vol 9 (4) ◽  
Syafeqah Nurul Marzuki ◽  
Ida Md Yasin

The Internet allows people to purchase without visiting an actual store. Many retail businesses use electronic commerce (e-commerce) operations to make it easy to sell goods or services to consumers over the Internet. Research is carried out on the process of e-commerce adoption, in particular on business to consumer (B2C). In addition, the advent of digital information platforms that enable the consumer to consumer (C2C) changes the way service ecosystems generate value for digital transformation and produce value for it. This paper, therefore, explores online shopping aspects and understands the influence on online consumers shopping on the marketplace or website. Qualitative research shows the elements encouraging online buyers to shop on the marketplace or the website by analyzing data obtained through interviews with 15 participants. The findings of this study indicate the main factors influencing online shoppers to shop at marketplace or website are 1) online convenience, 2) affordability, 3) information quality, 4) evaluation for options, 5) promotions, 6) electronic word of mouth (e-WOM), 7) trusted and secure, and 8) value added service. Businesses can take advantage of the results to understand emerging markets deeper. This trend provides business managers with the basis to design consumer attraction approaches and increase the performance of online shopping services. The findings of this study can allow marketers to understand consumers' intents and develop long-term partnerships between businesses and consumers. The potential for internet purchasing, especially in emerging markets, is growing increasingly tempting. This analysis is consistent with online shopping trends.

Christian Koldewey ◽  
Anja Hemminger ◽  
Jannik Reinhold ◽  
Jürgen Gausemeier ◽  
Roman Dumitrescu ◽  

2021 ◽  
Vol 2 (2) ◽  
pp. 93-101
Nonny Aji Sunaryo ◽  
Mazarina Devi ◽  
Soenar Soekopitojo ◽  
Narju Najah Afnany ◽  
Yunus Fandi Prasetyo ◽  

Pemberdayaan Kelompok Wanita Tani  (KWT) merupakan sumberdaya manusia yang potensial berperan aktif meningkatkan perekonomian desa. Namun, perlu ada upaya untuk meningkatkan kualitas mereka salah satunya adalah pemberdayaan dengan bentuk giat pelatihan mengolah bahan pangan potensi lokal yang ada. Di Desa Srigading Kecamatan Lawang Kabupaten Malang, jagung merupakan potensi bahan pangan lokal, namun hingga saat ini pemanfaatanya masi belum maksimal. Kegiatan pelatihan ini bertujuan untuk memberdayakan KWT Desa Srigading agar mereka memiliki kekuatan berupa pengetahuan dan keterampilan untuk membentuk suatu usaha yang bisa mendatangkan keuntungan dan menggerakan perekonomian desa. Metode yang pelatihan yang digunakan adalah learning by doing. KWT diajak langsung untuk mengolah jagung menjadi produk setengah jadi (kulit samosa dan frozen samosa jagung) dan produk jadi atau siap makan (samosa jagung dan stik kulit samosa jagung). Olahan yang dibuat dalam pelatihan ini berpotensi menjadi produk usaha oleh-oleh makanan ataupun dapat sebagai variasi menu makanan yang ditawarkan pada usaha penyedia makanan di destinasi wisata yang ada di Desa Srigading, Kecamatan  Lawang, Kabupaten Malang. Community Empowerment of Woman Farmer Groups by Corn Processing Training in Srigading Village, Lawang District, Malang Regency Women Farmers Group (WFG) is a human resource that has the potential to play an active role in improving the village economy. However, efforts need to be made to improve their quality, one of which is empowerment by means of active training in processing existing local potential food ingredients. In Srigading Village, Lawang District, Malang Regency, corn is a potential local food ingredient, but until now its utilization has not been maximized. This training activity aims to empower the KWT of Srigading Village so that they have the strength in the form of knowledge and skills to form a business that can bring profits and move the village economy. The training method used is learning by doing. KWT are invited directly to process corn into semi-finished products (samosa skins and frozen corn samosas) and finished or ready-to-eat products (corn samosas and corn samosa skin sticks). The preparations made in this training have the potential to become a food souvenir business product or can be a variety of food menus offered to food service businesses in tourist destinations in Srigading Village, Lawang District, Malang Regency.

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