https://orcid.org/0000-0002-2819-5685
Citations (28)
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Ahmad S. Ajina, Hafiz Muhammad Usama Javed, Saqib Ali & Ahmad M. A. Zamil. (2023) Are men from mars, women from venus? Examining gender differences of consumers towards mobile-wallet adoption during pandemic. Cogent Business & Management 10:1.
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Faiza Tahir, Junaid Ul Haq, Aysha Saleem, Naeem Akhtar & Mark A. Bonn. (2023) Diner’s Sustainable Behavior: Differences between Sustainable Behaviors of Casual and Fine Dining Consumers. Journal of Quality Assurance in Hospitality & Tourism 24:5, pages 599-628.
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Jianhong Qu, Ronggang Zhou & Zhe Chen. (2022) The effect of personal pronouns on users and the social role of conversational agents. Behaviour & Information Technology 41:16, pages 3470-3486.
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Yinghua Huang, Emily (Jintao) Ma & Tsu-Hong Yen. (2022) Generation Z diners’ moral judgements of restaurant food waste in the United States: a qualitative inquiry. Journal of Sustainable Tourism 0:0, pages 1-20.
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Mingzhuo Wang, S. Mostafa Rasoolimanesh, Puvaneswaran Kunasekaran & Yuzong Zhao. (2022) Understanding over-ordering behaviour in social dining: integrating mass media exposure and sense of ‘Mianzi’ into the Norm Activation Model. The Service Industries Journal 0:0, pages 1-20.
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Gaurav Chawla, Peter Lugosi & Rebecca Hawkins. Evaluating localized conceptions and embedded applications of the Food Waste Hierarchy in luxury hotels. Current Issues in Tourism 0:0, pages 1-14.
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Shavneet Sharma, Gurmeet Singh & Biman Prasad. Portion perception and waste awareness: investigating the effects of Augmented Reality menus on over-ordering intentions in various dining settings. Current Issues in Tourism 0:0, pages 1-16.
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Rongbin Yang, Santoso Wibowo & Peter O’Connor. The dark side of applying Unified Theory of Acceptance and Use of Technology: behavioral intentions toward food addiction and food waste among food delivery applications’ users in China. Journal of Sustainable Tourism 0:0, pages 1-22.
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Articles from other publishers (20)
Huan Zou, Hong Wang, Jing Li, Haiyan Hua & Shuqi Wu. (2024) Ordering alone or together? The effect of ordering situation on over-ordering behavior. Journal of Retailing and Consumer Services 77, pages 103658.
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Rebeka Pajura. (2024) Composting municipal solid waste and animal manure in response to the current fertilizer crisis - a recent review. Science of The Total Environment 912, pages 169221.
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Fabio Cassia & Francesca Magno. (2024) The value of self-determination theory in marketing studies: Insights from the application of PLS-SEM and NCA to anti-food waste apps. Journal of Business Research 172, pages 114454.
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Adeel Luqman, Qingyu Zhang, Shalini Talwar, Meena Bhatia & Amandeep Dhir. (2024) Artificial intelligence and corporate carbon neutrality: A qualitative exploration. Business Strategy and the Environment.
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Sujood, Ruksar Ali, Saba Irfan & Sheeba Hamid. (2023) Emerging themes in food tourism: a systematic literature review and research agenda. British Food Journal 126:1, pages 372-408.
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Pallavi Chaturvedi, Kushagra Kulshreshtha, Vikas Tripathi & Durgesh Agnihotri. (2022) Investigating the impact of restaurants' sustainable practices on consumers' satisfaction and revisit intentions: a study on leading green restaurants. Asia-Pacific Journal of Business Administration 16:1, pages 41-62.
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Muhammad Danish Habib, Aseel Alghamdi, Veenu Sharma, Ankit Mehrotra & Saeed Badghish. (2024) Diet or lifestyle: Consumer purchase behavior of vegan retailing. A qualitative assessment. Journal of Retailing and Consumer Services 76, pages 103584.
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Kristia Kristia, Sándor Kovács & Erdey László. (2023) Food delivery platform and food waste: Deciphering the role of promotions, knowledge, and subjective norms among Indonesian generation Z. Cleaner and Responsible Consumption 11, pages 100152.
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Amna Farrukh & Aymen Sajjad. (2023) Investigating sustainability tensions and resolution strategies in the plastic food packaging industry—A paradox theory approach. Business Strategy and the Environment.
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Na Hao, H. Holly Wang, Xinxin Wang & Wetzstein Michael. (2023) Will the “nouveau-riche” (new-rich) waste more food? Evidence from China. China Agricultural Economic Review.
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Aykut Coskun, Hüseyin Uğur Genç & Aysen Coskun. (2023) How sustainable is your menu? Designing and assessing an interactive artefact to support chefs’ sustainable recipe-planning practices. How sustainable is your menu? Designing and assessing an interactive artefact to support chefs’ sustainable recipe-planning practices.
Soey Sut Ieng Lei, Elizabeth Agyeiwaah, Lawrence Hoc Nang Fong & Ja Young (Jacey) Choe. (2023) Exploring Food Waste at a Hospitality Staff Canteen With Meteorological Data. Journal of Hospitality & Tourism Research.
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Meghana Salins & P. S. Aithal. (2023) Consumers’ Intention toward Mitigation of Plate Waste Behaviour in Restaurants – Development of Conceptual Model. International Journal of Management, Technology, and Social Sciences, pages 190-230.
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Ahmad M. A. Zamil, Saqib Ali, Petra Poulova & Minhas Akbar. (2022) An ounce of prevention or a pound of cure? Multi-level modelling on the antecedents of mobile-wallet adoption and the moderating role of e-WoM during COVID-19. Frontiers in Psychology 13.
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Mohammed Almansour. (2022) Food start-ups: leveraging digital marketing and disruptive information systems innovations to survive in the post-COVID environment. European Journal of Innovation Management.
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Gökhan YILMAZ & Kerem ÇIRAK. (2022) Restoranlarda Yiyecek İsrafının Belirleyicileri, Kaynakları ve Çıktılarına İlişkin Kavramsal Bir Model ÖnerisiA Conceptual Framework for Determinants, Resources, and Outcomes of Food Waste in Restaurants. Seyahat ve Otel İşletmeciliği Dergisi 19:2, pages 269-286.
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Hafiza Sobia Tufail, Rana Muhammad Shahid Yaqub, Amnah Mohammed Alsuhaibani, Sidra Ramzan, Ahmad Usman Shahid & Moamen S. Refat. (2022) Consumers’ Purchase Intention of Suboptimal Food Using Behavioral Reasoning Theory: A Food Waste Reduction Strategy. Sustainability 14:14, pages 8905.
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Meghana SalinsP. S. Aithal. (2022) An Extensive Analysis of Understanding Consumer Intention towards Reduction of Food Waste. International Journal of Management, Technology, and Social Sciences, pages 400-416.
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Noorazlin Ramli, Hayati Adilin Mohd Abd Majid, Wan Nazriah Wan Nawawi, Farah Adibah Che Ishak & Syahida Maarof. (2022) The Antecedents of Household Acceptance on Food Waste Innovation Products in Terengganu. The Antecedents of Household Acceptance on Food Waste Innovation Products in Terengganu.
Erica van Herpen, Ilona E. De Hooge, Anna de Visser-Amundson & MirellaH.P. Kleijnen. (2021) Take it or leave it: How an opt-out strategy for doggy bags affects consumer food waste behavior and restaurant evaluations. Journal of Cleaner Production 325, pages 129199.
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