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Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge
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References

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  • 2019Assessing measurement model quality in PLS-SEM using confirmatory composite analysis5,439 cited
  • 2021CB-SEM vs PLS-SEM methods for research in social sciences and technology forecasting2,482 cited
  • 2019Top management knowledge value, knowledge sharing practices, open innovation and organizational performance678 cited
  • 2017Exploring market orientation, innovation, and financial performance in agricultural value chains in emerging economies202 cited
  • 2019Examining the key dimensions of customer experience quality in the hotel industry142 cited
  • 2020Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions142 cited
  • 2019Triggering Creative Self‐Efficacy to Increase Employee Innovation Behavior in the Hospitality Workplace108 cited
  • 2020The influence of food trucks' service quality on customer satisfaction and its impact toward customer loyalty97 cited
  • 2020The impact of mobile customer relationship management (mCRM) on sales collaboration and sales performance76 cited
  • 2019Sustainable business models for the creation of mobile financial services in Nigeria74 cited
  • 2019Quality culinary workforce competencies for sustainable career development among culinary professionals

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68 cited
  • 2020How and when does co-production facilitate eco-innovation in international buyer-supplier relationships? The role of environmental innovation ambidexterity and institutional pressures67 cited
  • 2020Sustainable value chain management based on dynamic capabilities in small and medium-sized enterprises (SMEs)66 cited
  • 2020Relationship learning and international customer involvement in new product design: The moderating roles of customer dependence and cultural distance57 cited
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    • 2024An innovation potential and organizational performance: an integrative role of company’s dynamic capabilities21 cited