29 results on '"Vu, Oanh Thi Kim"'
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2. Industry 4.0 involvement and knowledge management across industries: A qualitative investigation from an emerging economy
3. Structuring food and wine pairing experiences in an emerging economy – Implications for food and wine pursuits, recreation, and tourism
4. Coffee culture unravelled: exploring the coffee shop experience model in the Vietnamese context
5. The nexus between firm‐supply‐chain relationships and the potential for tourism development: A case study approach
6. Tourism students’ entrepreneurial intentions in Vietnam: Integration of educational factors, entrepreneurial personality and innovativeness
7. Illuminating the dark kitchen business model - A knowledge-based perspective from the supply-side
8. Approaches to Sustainability in the Kitchen: Comparing Chefs’ Perceptions
9. Surviving the unprecedented: family firms under COVID-19
10. Is the cooking profession still ‘hot’? A qualitative cross-national study of chefs' career perceptions
11. “The beginning was traumatising” – Industry 4.0: a lifesaver or disruptor? A knowledge-based viewpoint
12. Development of a versatile lidar system based on passively Q-switched Nd: YAG laser for monitoring aerosols and cirrus clouds in the atmosphere
13. 1-D array of porous Mn0.21Co2.79O4 nanoneedles with an enhanced electrocatalytic activity toward oxygen evolution reaction
14. A dynamic capabilities approach of Industry 4.0: the experiences of managers operating in two emerging economies
15. Enabling environmentally sustainable practices in Vietnam through knowledge management: the case of TONTOTON
16. Coffee and gastronomy: a potential ‘marriage’? The case of Vietnam
17. Hospitality and tourism development through coffee shop experiences in a leading coffee-producing nation
18. Adapting to dynamic business environments: a comparative study of family and non-family firms operating in Western Australia
19. Exploring key factors sustaining micro and small food, wine and hospitality firms through the COVID-19 crisis
20. Businesses and their community in times of COVID-19: a stakeholder theory approach
21. The long road to adaptation: Micro and small hospitality firms after the GFC
22. Resilience and coping with a long-term crisis: the cases of Cypriot and Greek micro and small firms
23. How consumers relate to wine during COVID-19 – a comparative, two nation study
24. Reconfiguring an Established Wine Tourism Destination: A Dynamic Capabilities Approach
25. Impacts, lessons learnt and envisioning the future of firms under COVID-19 – implications for knowledge management
26. Entrepreneurial action and unprecedented uncertainty: The cases of New South Wales regional hospitality and tourism firms
27. COVID-19: impacts and implications for hospitality, tourism and community. The case of Mendoza
28. The role of tradition for food and wine producing firms in times of an unprecedented crisis
29. THE FACTORS IMPACTING ON CONSUMERS’ BEHAVIORAL INTENSION TOWARDS COUNTERFEITS
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