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Effectuation and causation configurations for business model innovation: Addressing COVID-19 in the gastronomy industry.
Harms, Rainer; Alfert, Carina; Cheng, Cheng-Feng; Kraus, Sascha.
Afiliação
  • Harms R; University of Twente, Faculty of Behavioural, Management, and Social Sciences, NIKOS/ESIM, P.O. Box 217, 7522 NB Enschede, the Netherlands.
  • Alfert C; National Research University Higher School of Economics, Research Laboratory for Science and Technology Studies & Institute for Statistical Studies and Economics of Knowledge, Myasnitskaya Ulitsa 20, 101000 Moscow, Russian Federation.
  • Cheng CF; University of Twente, Faculty of Behavioural, Management, and Social Sciences, NIKOS/ESIM, P.O. Box 217, 7522 NB Enschede, the Netherlands.
  • Kraus S; National Taichung University of Science and Technology, No.129, Sec.3, Sanmin Rd, North Dist., Taichung City 404, Taiwan, ROC.
Int J Hosp Manag ; 95: 102896, 2021 May.
Article em En | MEDLINE | ID: mdl-36341083
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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Qualitative_research Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Qualitative_research Idioma: En Ano de publicação: 2021 Tipo de documento: Article